It tastes sweet and salty; has a neutral nature; enters the spleen, stomach and kidney meridians.
Efficacy In addition to protein, fat, and vitamins, spareribs also contain a large amount of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly. Spare ribs have high nutritional value and have the effects of nourishing yin and strengthening yang, replenishing essence and blood.
Contraindications: People with damp-heat and phlegm stagnation should take it with caution; people who are obese and have high blood lipids should not eat too much.
Suitable people: Most people can eat it, and it is suitable for people with insufficient qi and blood, yin deficiency and poor appetite.
The alluring aroma of the freshly cooked pork ribs instantly permeated the entire sensory world, both visually and olfactory, making everyone salivate and making everyone want to move.
Spare ribs have been an indispensable delicacy on the dining table since ancient times. Whether it is the Liao pork ribs at the royal court banquet, the well-known braised pork ribs in the market, or the mythical Wuxi pork ribs, it seems to The name is a delicacy.
The reason why spareribs are highly praised is not only for its delicious taste, but also for its extremely high nutritional value, which has the effect of nourishing yin and strengthening yang, replenishing essence and blood. Efficacy of Spare Ribs
Spare Ribs are sweet and salty in taste, neutral in nature, enter the spleen, stomach, and kidney meridians; nourish the kidneys and blood, nourish yin and moisturize dryness; mainly treat fever, damage to body fluids, and quench thirst. It is used for thinness, weak kidneys, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing yin, moistening dryness, nourishing liver yin, moisturizing the skin, facilitating bowel movements and quenching thirst. The nutritional value of spareribs
1. Buzhong and Qi
Traditional Chinese medicine believes that spareribs can replenish the vitality, whether it is sauced spareribs, pork ribs soup, braised or stir-fried , spareribs have the effect of nourishing the body and replenishing qi.
2. Nourish the spleen and stomach
Spare ribs can nourish the spleen and stomach. Eating ribs reasonably can protect the function of the spleen and stomach.
3. Improve anemia
Pork ribs can provide heme (organic iron) and cysteine ??that promotes iron absorption, which can improve iron deficiency anemia.
4. Strengthen muscles and bones
Spare ribs are rich in iron, zinc and other trace elements, which can strengthen muscles and bones.
Enhance physical strength
Spare ribs are rich in sarcosine, which can enhance physical strength and make people energetic.
Calcium supplement
Spare ribs contain a large amount of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.
Supplementing nutrition
Spare ribs are rich in protein and fat, providing humans with high-quality protein and essential fatty acids, which can supplement the nutrients needed by the human body.
Nourishing yin and strengthening yang
Traditional Chinese medicine believes that ribs can nourish yin and strengthen yang, and it is an excellent dietary material for both women and men. Suitable people for pork ribs
Most people can eat it.
Suitable for those with insufficient qi and blood, yin deficiency and poor appetite.
People with damp-heat and phlegm stagnation should take it with caution; those who are obese and have high blood lipids should not eat too much.
Types of spareribs
Short ribs
Short ribs refer to the ribs in the abdominal cavity of the pig near the belly. On top of it are the ribs and sub-ribs. The flesh layer is thicker and has white cartilage. Suitable for steaming, frying and roasting, but chop into small pieces.
Sub-ribs
Sub-ribs refer to the part where the abdominal cavity connects to the backbone. Below it is the pork belly. The ribs under the slice are 30 cm long and are sliced ??diagonally in a triangular shape. The meat layer of the sub-ribs is very thick, and there is a piece of pork belly connected through a thin layer of oil. The fat is rich, and the meat is the tenderest among all the ribs. It is suitable for a variety of cooking methods and flavors, but the taste is slightly greasy. Suitable for frying, roasting, and braised, the appropriate length is 5 to 7 cm.
Large ribs
Large ribs are the part where the tenderloin and back meat are connected. They are also called meat steaks. They are mostly used for frying, mainly meat slices, but with ribs, in addition to adding more Not only does the portion make the meat slices appear larger, but it also adds the unique aroma of large bones when fried, which is also the characteristic of schnitzel. In addition to deep-frying, you can also braise the pork ribs, but before braising, you need to go through a process of frying or quick-frying. The function is to seal the blood in the bones to prevent it from flowing out during the cooking process and affecting the color of the meat slices and soup.
Suitable for frying and stewing. If fried, cut it thinner, if stewing it, cut it thicker.
Ribs
Ribs are flaky ribs from the chest cavity. The meat layer is relatively thin, the meat is lean, and the taste is relatively tender. However, 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 ribs, sub-ribs, etc. for customers to choose. For example, for flaky grilled ribs, choose the tender steak in the middle. Chop it into small pieces and pick out the thicker meat layer which can be used for steaming, frying or braised. Large pieces are suitable for roasting.
Calories in pork ribs
Calories in pork ribs (based on 100 grams of edible portion) is 278 kcal (1163 kilojoules), fat and protein content They are both very high in calories, with moderately high calories among meats, and contain a certain amount of cholesterol, so it is not advisable to eat too much.
The calories per 100 grams of pork ribs account for about 12% of the total daily caloric intake recommended by the Chinese Nutrition Society for ordinary adults to maintain health. A complete recipe of pork ribs
(1) Braised pork ribs
Ingredients:
Spare ribs, carrots (can be changed to potatoes according to personal taste) etc.), mushrooms, green onions, ginger, star anise, and tangerine peel.
Method:
Boil the water, put the ribs into the boiling water and cook for 1 minute, pour out the blood;
Put a small amount of oil in the pot and heat until When it smokes, add ginger and scallions and saute until fragrant, then add the ribs and stir-fry for a while;
Add water, and when the water boils, add star anise, tangerine peel, carrots and shiitake mushrooms;
< p> Add seasonings (Shaoxing wine, salt, sugar and dark soy sauce) and cook over high heat for 20-30 minutes;Add chicken essence and starch water to thicken the sauce 5 minutes before serving.
(2) Sweet and sour pork ribs
Ingredients:
One pound of pork ribs, cut into sections; three tablespoons of sugar; Four tablespoons of vinegar; two tablespoons of soy sauce; four green onions, cut into sections; a small piece of ginger and a clove of garlic, cut into sections; six pickled chili peppers, cut into sections; one tablespoon of starch, add water to make gravy; salt Just the right amount.
Method:
Put the ribs in boiling water, remove and drain.
Heat the oil in the pot until it is 70% hot, sauté the lower ribs to dry out the moisture and then fry until slightly brown. Add soy sauce, soaked pepper segments, ginger and garlic slices and stir-fry briefly, then add about two pounds of water. After boiling, reduce to low heat and simmer for about an hour.
When the soup is almost dry, add salt, vinegar, sugar, green onions and mix well, thicken the soup, mix evenly, remove from the pot and serve.
(3) Spare ribs soup
Ingredients:
Half a pound of ribs, various condiments
Method:
Before cooking the ribs, be sure to blanch them in boiling water for 5-10 minutes, or boil them directly in boiling water for a few minutes, then pour them in cold water to rinse away the dirt on the bones.
Add enough cold water to make the soup. Put scallions, ginger, and 2 pieces of garlic in the soup. You can also add your favorite Chinese medicinal materials, such as commonly used Adenophora, astragalus, angelica, Codonopsis pilosula, wolfberry, jujube, etc. etc., which can not only increase the flavor of the soup, but also strengthen the body.
Cover the lid and simmer over medium heat until the soup boils, then reduce the heat to low and simmer for about 1 and a half hours. Add salt at the end, no need to add MSG.
Remarks:
It is recommended to use mineral water to make the soup, which will taste better.
Some medical science says that you can add an appropriate amount of vinegar after the water is boiled. Vinegar can dissolve the phosphorus and calcium in the bones into the soup;
Stew pigs with water chestnuts and green and red radish. Bones, simmer it for two hours and you can drink it. This soup is still fresh and sweet without adding MSG
If it is lamb bones, add some ginger, red dates, adenophora and polygonatum odorifera. The taste is overpowering.
(4) Braised pork ribs
Ingredients:
1000 grams of pork chops, scallions, ginger slices, cooking wine, Sichuan peppercorns, and pepper Appropriate amounts of flour and salt.
Preparation:
Chop the pork chops into small pieces, blanch them in a boiling pot, take them out and rinse them with cold water.
Return to the pot of boiling water, add onion, ginger, cooking wine, and pepper noodles, simmer over medium heat for 90 minutes, remove and remove the bones.
Continue to boil the ribs soup in the pot, add the ribs and your favorite ingredients, such as radish, kelp, etc., simmer for 15 minutes until the meat is tender.
(5) Wuxi Spare Ribs
Ingredients:
300g pork ribs 1 green onion 115g ginger 0.5g star anise 1
Accessories:
2 tablespoons soy sauce, 1 tablespoon starch water, 1 teaspoon chicken essence, 2 tablespoons rice wine, 1 tablespoon fine sugar, 3 tablespoons tomato paste, Appropriate amount of salt
Method:
Wash the green onion, smash it whole, and then cut it into long sections; wash the ginger and cut it into slices.
Wash and cut the pork chops into pieces, add soy sauce and stir, put them into a hot oil pan and fry until golden brown, then take them out. Fry until slightly charred.
Pour 1 tablespoon of oil into the pot and heat it up, add onions and ginger and sauté until fragrant. Add the chops and all ingredients, then add an appropriate amount of water and bring to a boil over high heat. Turn to medium heat and cook the chops. When cooked, pick out the Chinese medicinal materials, green onion and ginger slices, leave the chops and soup, add starch water to thicken, finally add chicken essence, rice wine, fine sugar, tomato paste, salt, cook well and serve. Food Compatibility Table Foods that "match" with the ribs: cabbage, ribs, ribs and cabbage are cooked together in soup. It is rich in nutrients and has the effect of clearing away heat, relieving troubles, and improving the gastrointestinal function. Hawthorn and pork ribs are eaten together. Hawthorn can make the pork ribs stewed more rotten and harder to digest and absorb. The combination of soybeans and pork ribs can increase the nutritional value of protein and is also beneficial for iron supplementation. Sweet Potatoes, Pork Ribs, Pork Ribs and sweet potatoes are cooked together to remove the greasiness, make it easier to eat, and provide the human body with sufficient dietary fiber. Soybean sprouts and pork ribs are used to make soup, which has the effects of clearing away heat, detoxifying, diuresis, and relaxing the middle and lowering the qi. It is especially suitable for diabetic patients with constipation. Vinegar Spare Ribs When cooking pork ribs, adding some vinegar can soften the bone spurs, promote the dissolution of bone minerals such as calcium and phosphorus, and increase the nutritional value.