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A wonderful way to remove blood from spareribs

If it is stir-fried, you need to soak it in cold water for half an hour and stir-fry it directly in dry water. If you are cooking soup, you need to boil the blood foam in cold water, remove it and add hot water to boil it. If you want to cook it first and then stir-fry it, put it in a pot with cold water, boil out the blood foam, rinse it in cold water, and then stir-fry it.

The way to remove blood water: for meat and bones that want to cook soup, you can directly soak them in warm water, so that the urine amine in blood and meat can be melted into warm water, and the nutrients that can be partially lost by slightly heating will not be lost. Soak the meat in water for 1 or 2 hours.

Soak pork chops: soak pork chops in clean water for about 30 minutes to remove excess blood and impurities. James water: blanch the soaked pork chops in boiling water to remove blood foams and impurities.

When making corn stewed ribs, scratching and washing can quickly remove the blood from the ribs. Add the right amount of water to the basin, and then add the right amount of dry starch and a spoonful of salt. Use the penetration of salt and the adsorption of starch to catch the blood in the ribs and wash it out. Prepare two corns, wash them and cut them into small pieces.

It is best to use cold water, with the gradual increase in water temperature, pork and blood dissolved in the water, gradually float out and solidify into small particles. Floating on the surface of the water. So you can get rid of the blood foam. If it is spareribs, blanch them with hot water because the muscles contract rapidly at high temperature and the protein condenses.

How to remove the flesh and blood? Is it cold water or boiled water?

1. Cook in cold water, preferably in cold water. With the gradual increase of water temperature, the blood inside the pork and dissolved in the water gradually floats out and solidifies into small particles. Floating on the surface of the water. So you can get rid of the blood foam. If it is spareribs, blanch them with hot water because the muscles contract rapidly at high temperature and the protein condenses.

2. Blanch the meat in cold water. Generally like pork, tripe and other meat, used to make soup or braised, usually with cold water into the pot. In general, the main purpose of James water for meat is to remove the blood inside, clean it with water, and remove the fishy smell from the meat.

3. Boil the meat in cold water. Remove blood foam from meat boiled in cold water: blood is often removed when stewing spareribs and chicken. The right thing to do is to put the meat in the pot, pour in enough cold water (no meat), bring the fire to a boil, skim the foam off the surface of the water with a spoon, filter the meat from the boiling water, and cook it next.

4. Whether James water uses cold water or hot water depends on the ingredients. Vegetable food James water is usually used in hot water, heat the water in the pot to bring to a boil, and then put the ingredients into the pot. Meat food James water is usually cold water, the raw materials and cold water at the same time into the pot. Sheep blood James water can make sheep blood water gradually permeate out, which is one of the keys to deodorization.

5. Cook beef in cold water: remove blood: when beef is put in a pot with cold water and then slowly heated to a boil, this method is usually used to prepare stock or stew. As the water temperature rises, blood and impurities overflow from the meat and can be gradually removed as the water temperature rises, making it suitable for cooking methods that require clear soup, such as stew.

How to remove blood and fishy smell from spareribs

1. After buying the ribs, rinse them slowly under the water tap, which can remove part of the bloody smell. After washing the ribs, put them in clean water and soak in clean water for about 20 minutes. Add some salt and turn them several times on the way.

2, the first kind: cold water scald method (suitable for odorous, bloodstained, thawed meat, such as pig's feet, mutton, ribs, etc.); pour water in the pot, heat, then put cooking wine and ribs, brush foam, turn from time to time; remove after boiling water, put into cold water to wash off blood stains.

3. Cook in cold water, preferably in cold water. With the gradual increase of the water temperature, the blood inside the pork and dissolved in the water gradually floats out and solidifies into small particles. Floating on the surface of the water. So you can get rid of the blood foam. If it is spareribs, blanch them with hot water because the muscles contract rapidly at high temperature and the protein condenses.

4. Wash it with warm water, then blanch it in boiling water and remove it immediately. Don't blanch it for too long to avoid getting old.

5. Put the fresh or thawed ribs into the basin and add two tablespoons of salt. Add about 30-40 ℃ of warm water to the basin until the ribs are below the water level. Do not use hot water, which will lose protein in the ribs and lock up the residual blood; do not use cold water, which will reduce the solubility of the residual blood.