Spring is coming, do you smell the scent of that fresh air? That's right, this is not only the season of flowers, but also the season when our little babies "grow up"! At the moment when the Spring Festival holiday ended, it seemed that a magic button was pressed, and the children seemed to be taller overnight. But let me tell you, if you want to catch the tail of growth this season, it's not just about letting them get more sun. So what is it? Nutritious food – especially ribs, of course!
Speaking of pork ribs, I have to mention that pork ribs are a super food for calcium supplementation and anemia, and they have a significant effect on strengthening muscles and bones. However, I see that many parents are still using the old-school direct blanching method to process ribs, and the result? The pork ribs out of the pot are fishy and woody, and the taste is simply challenging the limit of taste buds. But don't worry, follow me, a loyal fan of pork rib cooking, and I guarantee that you will learn a few tricks, and the pork ribs will be made so fragrant that the neighbors will cry!
First of all, we have to start with the selection of ribs. You thought all ribs were the same? Then you couldn't be more wrong. Only ribs with plump flesh and bright red color are the best choice, and fresh ribs will make it unforgettable no matter how you cook them. Remember, don't be greedy, those ridiculously low ribs are likely to be the ones you don't want to know at all.
Buy back pork ribs, go directly to the pot? stop！Give it a soaking spa first. Soak for at least 30 minutes to bring out the blood and impurities. By the way, remember to change the water once or twice during this period to ensure that the water quality is as clear as ever.
Next up is the blanching reveal. Blanching directly? That's a newbie. The real masters all start with a pot under cold water. Add an appropriate amount of cold water and slowly heat the ribs to a boil, so that the ribs can be heated evenly and blood and impurities can "escape" smoothly. And, don't forget to throw in a few slices of ginger and an appropriate amount of cooking wine, these two are great weapons to remove the smell and increase the fragrance. As the water temperature rises, those unwelcome foams will surface and be gently brushed with a slick of the net.
The time of blanching is also particular, usually about 5 minutes is enough, don't overdo it, otherwise the ribs will be old and lose their freshness. After blanching, the ribs are already in the lead at the starting line.
But what really turns ribs into a delicacy comes down to cooking skills. Listen, the pot should be heated until it smokes slightly, and then pour in the oil to avoid the fumes. If the ribs are cut into larger pieces, you may wish to fry them slowly in the pan for a while, which will make the meat more flavorful and soft and delicious when simmering.
Finally, when you apply these skills to cooking ribs, you will find that not only do children eat with relish, but even the adults in the family can't help but want to clip the second and third pieces. The spring wind blows the sails of children's growth, and these little cooking secrets are the force that promotes their healthy growth.
At the end of the day, spring is not only the season for flowers, but also the season for us to help children grow up with love and food. The essence of pork rib cuisine lies not only in its nutritional value, but also in the love and care that is passed on to children. So, when the spring breeze blows again, you might as well try these tips to make this spring a beautiful season for children to grow up healthily.
In short, spring is a wonderful season, not only because it brings about the revival of all things, but also because it gives us a chance to cheer up the growth of children through a delicious meal of ribs. So, dear parents, hurry up! Let's make our own contribution to the healthy growth of children together this spring!