How to blanch stewed spareribs
4hw.com.cn: when making a recipe for ribs, blanching the ribs in advance can remove the fishy smell and prevent the soup color from being turbid when cooking. How can the ribs be blanched correctly?
Blanching is to heat the raw materials in a boiling water pot until they are half cooked or fully cooked, and then take them out for further cooking or seasoning. Also known as water, fly water. The northeast area is called "Jin", the Henan area is called "Shan", and the Sichuan area is called "Ji".
First of all, the ribs should be blanched in a cold water pot: when blanching, the ribs and cold water should be put into the pot at the same time. Because the spareribs volume is relatively large, need a long time of heating, so heating with hot water pot will appear the phenomenon of internal undercooked and external overcooked. If the spareribs are heated in boiling water, the outside will contract immediately, and the internal smell and smell are difficult to eliminate. Therefore, it is necessary to heat them from cold water, turn them several times in the middle, and heat them evenly. When boiling, take them out as soon as possible, and do not overheat them.
There are some problems need to be paid attention to in the stewing of ribs. Whether these problems are handled properly or not directly affects the next step of cooking, and even determines the success or failure of the finished product. Therefore, friends should be careful when cooking.
1. Blanching time varies with different raw materials: the size, hardness, color and aroma of various raw materials are different, so blanching must be treated separately. For example, the size of ribs is different, and the processing method is also different. Large, long; small, short. If the blanching time is too short, the astringency will remain; if the blanching time is too long, the freshness will be lost, so it must be treated separately.
2. Raw materials with special smell and general raw materials should be blanched separately: food raw materials with strong flavor, such as celery, radish, mutton, large intestine, etc., if they are blanched together with general odorless things, it will have a great impact on the taste of general things. So separate the water. When using the same pot, you should put the odorless or odorless into the blanching water, and then put the special smell or the strong temperature into the blanching water after taking out, which can save time and water, and avoid the cross taste.
3. Blanch the raw materials with strong color and the raw materials with weak color separately: when blanching, pay attention to the color of raw materials. Do not blanch the raw materials with weak color together. For example, blanch the green leafy vegetables with weak color together with potatoes, bamboo shoots and yams. The weak color will be dyed with strong color and destroy its original color. Therefore, blanching must be carried out separately. If these light colored vegetables are dyed with strong color before formal cooking, it is not necessary to keep the original color, just blanch them together.
Points for attention in blanching
1. For the same raw material, due to different cooking methods and dishes, some of them are treated with blanching water, while others are not. Mutton originally has a strong smell of smell. When Chaozhou cuisine is used to remove the smell, it is not boiled in cold water, but boiled in boiling water. Some stewed mutton is boiled and fried, while others are not boiled. The mutton used for 'clear stew' is blanched in advance. Dishes made with pig intestines are usually blanched, because pig intestines have a strong odor. But 'glutinous rice pig intestines' can only be used raw pig intestines instead of cooked pig intestines because they need to be filled with glutinous rice and other auxiliary materials. Cooked pig intestines lack elasticity and toughness, and are easy to break, so they can't be filled with ingredients. Therefore, the raw meal can only be rinsed repeatedly in advance, and then soaked in clean water to eliminate its peculiar smell as far as possible.
2. Cold water feeding and boiling water feeding. For example, the blanching water of green fresh vegetables can only be put into the boiling water pot, but some raw materials are flexible and relative. For some raw materials that need to be deodorized and deodorized, cooks from other places usually heat them in cold water pots, while some Chaozhou dishes are heated in boiling water pots. There are not only the needs of cooking dishes, but also the differences of local habits.
3. The ingredients with special smell should not be used in the same pot with the ingredients without peculiar smell, otherwise the ingredients without peculiar smell will be infected with peculiar smell. Raw materials with different flavors should also be treated separately to avoid cross taste.
4. The raw materials are old and tender, the thickness of processed pieces, grains and slices are different, and the color changes after blanching are also different. Therefore, when blanching, we should not "cook in one pot", but deal with them separately. In order to avoid some cooked, some half cooked; colorless raw materials, stained by colored raw materials and discoloration.
5. Due to the heating of raw materials, the nutrients will be destroyed in varying degrees, so the blanching time should be controlled. Especially for green vegetables, the blanching time should be shortened to protect the vitamins. Therefore, it is better to blanch vegetables with more water and less fire. If there are too many vegetables, it is better to treat them several times. Other raw materials of blanching also need to pay attention to the amount of input, master the proportion of water and raw materials.