How to make steamed spareribs soft and tender? Tips for making steamed spareribs tender

We all know that spare ribs are a common ingredient. They can be stewed, boiled, fried, steamed, etc. So how to make steamed spare ribs softer and more tender? Let's take a closer look!

How to make steamed spareribs soft and tender

Add meat tenderizer to tenderize the ribs

The steamed spare ribs eaten in restaurants are very tender and tasty. In order to achieve such a taste, restaurants will add tenderizer when marinating the ribs. Tenderizer can destroy the molecular structure of the meat, thereby tenderizing the meat. Tenderizer is most commonly used in restaurants, and you must control the amount when using it. Using too much will make the meat rotten, have no taste, and even taste bitter. Adding tenderizer to marinate spare ribs is generally used by professional chefs, and it is not recommended for home cooking.

The ribs absorb enough water to make them tender

It is actually very simple to make the ribs tender and smooth when cooking at home. The main step is marinating. Add seasonings and water when marinating the ribs. Add water in several times until the ribs absorb water and become saturated. Then use starch to cover the ribs to lock in the moisture. As long as the moisture in the ribs is not lost, the steamed ribs will be tender and tasty.

Tips for making steamed spareribs tender

Steamed spareribs are different from other cooking methods. The biggest feature is to keep the spareribs smooth and tender. If you want the spareribs to be tender and juicy after they are out of the pot, you should start with the following points:

First point: choose fat and lean ribs

When making steamed spareribs, special attention should be paid to the selection of spareribs. The first choice is ribs, which are lean with a little fat. In this way, when the meat is heated during steaming, the fat inside the fat will flow out, increasing the tenderness.

Second point: The ribs should not be blanched

When making steamed spareribs, remember not to blanch them. Although blanching can remove the fishy smell of the spareribs, the meat of the spareribs will become tough and unsuitable for the subsequent steaming operation.

Third point: steaming time is just right

When using the steaming cooking method, no matter what ingredients you are cooking, you should pay attention to the steaming time. Only when the steaming time is just right can the ingredients become fresh and tender. If the time is too short, the ingredients will not be fully cooked; if the time is too long, the ingredients will become old, so it is very important to grasp the steaming time;

Fourth point: Good at using water starch

When steaming the spare ribs, in order to make the ribs flavorful, they need to be marinated and seasoned before steaming. At this time, a little water starch should be added, because the water starch will gelatinize when heated, which can prevent the loss of water in the ribs and keep them fresh and tender.

How to steam spareribs

Ingredients: spare ribs, light soy sauce, dark soy sauce, cooking wine, ginger slices, oyster sauce, salt, sugar, sweet noodle sauce

Production steps:

1. Soak the ribs you bought in clean water until the blood comes out. You can change the water in the middle. After soaking the blood, wash them clean and set aside.

2. Pour an appropriate amount of clean water (use cold water) into the pot, add the ribs, ginger slices, and cooking wine, and cook until there is some foam in the pot and the water boils. Skim off the foam, remove the ribs and wash them with warm water.

3. Put the ribs in a bowl and add appropriate amount of seasoning: cooking wine, light soy sauce, dark soy sauce, oyster sauce, salt, sugar, and sweet noodle sauce. Stir evenly with your hands, then add some cooking oil and marinate for about half an hour.

4. Finally, boil water in a pot. After the water boils, put the plate into the pot and steam it on low heat for 20 minutes. Turn off the heat and simmer for a few minutes. (Picture from the Internet)

Tips for steaming spareribs

1. Blanch the meat in cold water so that the blood inside will come out (do not use hot water, otherwise the meat will become tough). The time should also be controlled and should not be too long.

2. Soak it in clean water directly after purchase, which can also make the blood come out.

3. It will be faster to steam after the water boils.