[How to stew pork ribs in a pressure cooker]_ making method _ home practice

[How to stew pork ribs in a pressure cooker]_ making method _ home practice

Pork ribs are relatively good quality meat in pork chops. This part of the meat is more easily absorbed directly by the human body, and the protein content is relatively relative, and the protein quality is also higher.

However, it takes a long time to stew the pork ribs, so you need to transfer the help of external force. Using a pressure cooker to stew the bones is a good way to make the ribs stewed and softened as quickly as possible.

Pressure cooker stewed pork ribs is a home-style soup.

The main ingredient is pork ribs, and the main cooking process is stewing.

In addition to protein, traces, and vitamins, pork ribs also contain a large amount of calcium phosphate, bone collagen, and bone mucin, which can be used as food supplements.

Pork is the main non-staple food in daily life. It has the functions of nourishing and strengthening the body, nourishing yin, moistening dryness, and enriching the skin.

Those who are frail after illness, have postpartum blood deficiency, and have yellow face and thin skin can be used as nutrition and tonic.

Dish preparation Ingredients: ribs seasoning: pepper seasoning, 3 aniseed, 2 fragrant leaves, 2 cinnamon sticks, 3 dried peppers, 3 tsp cooking wine, 6 tsp old soy sauce, 3 tsp raw soy sugar3 teaspoons, 2 teaspoons of salt. Step 1. Wash the west row with cold water. After rinsing with blood, rinse with cold water and drain.

2. Scallion cut into 3 cm segments, ginger patted, garlic peeled and set aside.

3. Drain the washed west into a pressure cooker, simmer on low heat, add seasonings ② Change over medium heat and stir until the meat is colored.

4. Add onion, ginger, garlic, seasoning box ① and boiling water (same height as the west row), boil on high heat, cover with a valve and press with a pressure cooker.

5, the high fire for 5 minutes, change to low heat and simmer for 15 minutes and turn off the heat.

6. After the pressure cooker has cooled down by itself (no longer adding a raft), open it, add salt, and boil over high heat for 3 minutes, then turn off the heat.

7. Before putting into the container, remove the onion, ginger, garlic and seasoning box.

Note 1, please ask the street vendor to help cut the west row, the block should not be too big, easy to wash, easy to taste.

2. Add boiling water to make the meat softer.

3, the salt should be put last, because the salt is iodized, the potassium iodate is added, and the potassium iodate will be dissolved by heat, and it will decompose in order to prevent the loss of iodine.

4, the taste is slightly spicy, like spicy, you can put more pepper.

5, this can be used for all braised meat (such as braised chicken legs, braised short ribs, stewed meat), but the amount of old soy sauce when stewed red meat is slightly more, easy to color, not greasy to eat.

6、葱、姜、蒜及调料盒最后一定要取出,不然放置时间长了,调料味道会过重,影响排骨的香味,没有料盒的朋友 [1]营养价值猪肉猪肉又名豚肉,是主要One of domestic animals.

It belongs to the family Hog.

Its sexual taste is sweet and salty, rich in protein and trace, glucose, calcium, phosphorus, iron and other ingredients.

1 Sweet and flat.

Can nourish yin, moisturize and nourish blood.

2 Fat meat mainly contains traces, and contains a small amount of protein, phosphorus, calcium, iron, etc .; lean meat mainly contains protein, traces, vitamins B1, B2, phosphorus, calcium, iron, etc., and contains more than fat.

3 It can be used to treat fever and recuperate after fever, thirst and drink thirsty; cough, dry cough, less dry phlegm, and dry throat; dryness, constipation; qi and blood deficiency, thin and weak.

Welsh onion has a spicy taste and mild temperature, which has the effect of releasing Tongyang and detoxifying and flavoring.

It is mainly used for colds, colds, fever, headache, nasal congestion, cold and abdominal pain, sudden diarrhea, internal resistance of worms, impaired milk, and unfavorable conditions.

Welsh shallot contains volatile oil. The main ingredient in the oil is allicin, and it also contains diene endyl sulfide and calcium oxalate.

In addition, it also contains trace amounts, sugars, carotene, etc., vitamins B, C, nicotinic acid, calcium, magnesium, and iron.

1.

Raw onions, like onions and green onions, contain allyl sulfide.

Allyl sulfide can stimulate the secretion of gastric juice and help increase appetite.

At the same time when ingested with foods with vitamin B1 content, the starch and sugars contained in vitamin B1 will be transformed, which will improve the effect of restoring fatigue.

2.

The green onion leaves contain more vitamin A, vitamin C and calcium than the white onions.

Onion contains a considerable amount of vitamin C, which relaxes small blood vessels and promotes blood circulation. It helps prevent dizziness caused by increased blood pressure, keeps the brain flexible, and prevents dementia.

3.
People who regularly eat shallots, even if they are fat and fat, their plasma does not increase and their physique is strong.
The spring onion is rich in trace element selenium, which reduces the content of nitrite in gastric juice, and has certain effects on preventing gastric cancer and various cancers.

4.

Green onion green has irritating volatile oils and spicy ingredients, which can eliminate the odor caused by greasy thick tastes such as fishy fish, produce special aroma, and have an alternative bactericidal effect, which can stimulate the secretion of digestive juice and promote appetite.

Volatile spicy hormones can also slightly stimulate the secretion of related glands when excreted through sweat glands, respiratory tract, and urinary system, and cause sweating, expectorant, and diuretic effects.

Is one of the traditional Chinese medicine for colds.

Zingiberaceae, Zingiberaceae, also known as “ginger”; rhizomes with yellow-green flowers and pungent scent.

Fresh or dried rhizomes can be used as condiments.

Ginger is one of the medicinal materials for traditional Chinese medicine after being processed.

1 Ginger also has the effect of detoxifying and sterilizing. When we eat aquatic products such as pine eggs or fish and crabs, we usually put some ground ginger and ginger juice.

After gingerol in ginger enters the body, it can produce an antioxidant enzyme, which has a strong ability to deal with oxygen free radicals, and is much stronger than vitamin E.

2 Teenagers eat ginger can be beauty, girls eat ginger can make the complexion look rosy and full of youthful charm!

3Ginger extract can stimulate gastric mucosa, cause reflex excitement of vascular motor centers and sympathetic nerves, promote blood circulation, stimulate gastric function, and achieve the effects of stomach strengthening, analgesia, sweating, and antipyretics.

Ginger’s volatile oil can enhance the secretion of gastric juice and the peristalsis of the intestinal wall, thereby helping digestion.

4 The mixture of gingerene and gingerone isolated from ginger has obvious antiemetic effect.

5Ginger extract has the effects of significantly inhibiting skin wrinkles and killing trichomoniasis, and can treat various edema and sore poisons.

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