Spare ribs refer to the ribs and vertebrae left over from pigs, cattle, sheep and other animals after picking meat, with a small amount of meat attached to them, which can be eaten, such as braised pork ribs, which is a Chinese home-cooked dish.

Ribs have high nutritional value and have the functions of nourishing yin and strengthening yang, nourishing essence and nourishing blood. Boil soup with green onions and some corresponding seasonings. It is very delicious and nutritious after cooking.

Types and taste of ribs

Generally speaking, whenever we refer to pork ribs, we refer to pork ribs. Pork ribs are delicious and not too greasy. In addition to protein, fat, and vitamins, pork ribs also contain a lot of calcium phosphate, collagen, and bone mucin, which can provide calcium for young children and the elderly.

Ribs are also what everyone likes to eat in life. I will share them with you today, which is convenient for use in life in the future. I hope it will be helpful to everyone.

How to choose ribs

1. Look at the appearance of the ribs

The appearance of fresh ribs is bright red, preferably pink, not too red or too white.

2. Smell the ribs

The smell should be relatively fresh pork taste, and slightly fishy smell. Once there are other odors or odors, do not buy it, it is easy to be a bad ribs.

3. Press the ribs

Press the ribs with your fingers. If you press hard, the meat on the ribs can quickly return to its original state. If it becomes limp, the meat quality will be relatively bad. Then touch the surface of the ribs with your hands. The surface is a little dry or slightly moist and does not stick to your hands. If it is sticky, it is not fresh ribs. It feels tight to the touch with your hands.

Choose according to the type and taste of the ribs

Ribs - Ribs are the ribs near the belly of a pig. Ribs and ribs are on top. Ribs are thick and have white cartilage. They are suitable for steaming, frying, and grilling, but chop into small pieces.

Sub-row - Sub-row refers to the part where the abdominal cavity connects to the back. Below it is pork belly. The ribs under the slice are 30 cm long and cut diagonally in a triangular shape. The meat layer of the sub-row is very thick, and a piece of pork belly is connected through a thin layer of oil. It is rich in oil. The meat is the tenderest of all ribs. It is suitable for a variety of cooking methods and flavors, but the taste is slightly greasy. Suitable for frying, grilling, and braised, the length should be 5 to 7 cm.

Big steak - The big steak is the connection between the tenderloin and the back meat, also known as the meat steak. It is mostly used for frying, mainly meat slices, but with ribs, in addition to increasing the weight to make the area of the meat slices appear larger, it will also increase the unique aroma of the big bone when frying, which is also the characteristic of the fried meat steak. In addition to frying, you can also braise big steaks, but the braised meat must go through the process of frying or quick frying before the braised meat. The function is to seal the blood of the big bone, so as not to flow out during the cooking process and affect the color of the meat slices and soup sweat. Suitable for frying and braised, if fried, you should cut it thinner, if the

Ribs - Ribs are flaky ribs in the rib cage. The meat layer is relatively thin, the meat is relatively thin, and the taste is relatively tender, but because one side is connected to the back, the bones will be thicker. Because the ribs are relatively large, some stores will divide them into cavities, sub-ribs, etc., for customers to choose. For example, flaky grilled ribs, which are tender in the middle. After chopping small pieces, pick out the thicker part of the meat layer and use it for steaming, frying, and braised. Large pieces are suitable for roasting.

In addition to protein, fat, vitamins, ribs also contain a lot of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.