Whole Foods Voted Best Chinese Beef Ribs Cooked with Apples “The soup is creamy and the meat is soft and tender”

Good quality beef does not need to be combined with complicated spices, and simple stew can bring out the original flavor. a person living in the united stateslittle red book Netizen “Future Monopoly” recently shared that she cooked bone-in beef ribs purchased from Whole Foods with apples. Not only was the meat soft and boneless, but the soup also had the aroma of apple and a mild sour-sweet taste. It was refreshing and not greasy after being mixed with the fatty aroma of the beef. He praised it as “a milky and sweet fairy”.

“Future Monopoly” said he saw beef ribs with beautifully spread oil at Whole Foods the other day. After considering various cooking methods, he finally chose the simplest method of braised apples. The parts used are bone-in short ribs, and the English product name can be found as “Bone-in Short Ribs”. She also revealed that if she meets a store clerk who is willing to help with selection, she can ask them to choose parts with smaller bones and more meat, which will make the meal more satisfying.

When cooking, first blanch the beef ribs in hot water for about 5 minutes, remove the foam on the surface, and then take them out. “Future Monopoly” did not soak the meat in blood in advance, considering that the meat was fresh and did not have much foam, so it did not need to be blanched for too long to avoid losing the original aroma of the beef. Then add the beef ribs, 1 apple, a few pieces of ginger and 2 green onions to the casserole, add water to cover the ingredients, simmer over high heat for 20 minutes, then reduce to low heat and simmer for about 60 minutes.

If you find that the volume of the soup has reduced during boiling, you can add hot water in time, and add a small amount of salt to taste in the last 20 minutes. The prepared beef ribs have been cooked until they are soft and separated from the bones, and the fat that was not originally very thick has been melted into the soup after heating for a long time; Apples can be eaten with beef, or they can be taken out of fish, according to personal preference. The soup has the aroma of apple, a slightly sweet and sour taste, and the umami flavor of beef. It is too soft to drink alone.

In addition to braised beef ribs, “Future Monopoly” also prepared a bowl of heavy-flavored dipping sauce, which combines chopped green onion, coriander, 1 teaspoon chili powder, 3 teaspoons thin salt soy sauce, 1 teaspoon balsamic vinegar, 1 teaspoon oyster sauce, and 2 teaspoons beef stock. Finally, fried onions are added to enhance the aroma. The sweet and light soup with spicy, sour and salty sauce not only savors the original flavor of the beef, but also enriches the overall texture.

After the post was exposed, many netizens expressed their intention to follow it, and some asked whether the fat meat needed to be removed, soaked in blood water, or boiled completely. “Future Monopoly” responded that the beef ribs purchased this time were not thick. The fat naturally melted after stewing, so no additional trimming. Many people also focused on the penguin-shaped casserole they used and called it very cute. “Future Monopoly” revealed that the pot was transferred from China to the United States, and it put her in a better cooking mood every time she used it.