? Since I mastered the cooking technology of "sweet and sour pork ribs", fortunately, I seldom miss it, and I can always make a splash in front of my relatives, friends and neighbors. It is also for this reason that I can earn a good reputation and a free "prostitute" among junior players. For a long time, this "sweet and sour pork ribs" has become a reserved dish when friends get together. At every party, when one or two plates of "sweet and sour pork ribs" are ready, you will definitely hear:
"Sweet and sour pork ribs are ready. Make room for the table."
"I really want to eat sweet and sour pork ribs made by my uncle every day."
"It's agreed that one person can't get three pieces."
……
? Ha, ha, ha, this sentence by sentence really made me feel the satisfaction, warmth and satisfaction of being "needed" in a group of eager eyes. The feeling of "being needed" is really rich, enjoyable and real. In Cecere, there is carefree and comfortable running to the sea and the forest.
? I saw such a passage on the internet the other day, and it is still fresh in my memory: "People in the world, no matter how far or near, always have family or friends to accompany them. Knowing each other when walking is the hardest thing. " Yes, when you get along with people, you don't have to talk about everything, spend time with them or miss them. Just know where you are. Someone will listen to you when you are in a bad mood. When you are greedy, there will be a dish from your hand. There is a song that only you can sing ... it will be very satisfying. At least it means that you occupy a place in the hearts of people around you, which means that you are not bad, you can. Words are divided into two ends. If one day happens to be without you, people around you will still be happy, no one will miss your dear son, no one will need your care, no one will want your comfort ... The feeling at that time was really sad for you.
? Have a cup of tea and say, "There is a kind of happiness called being needed".
? Say a few words of gossip unrelated to "sweet and sour pork ribs". Don't worry, we'll be back.
? To make sweet and sour pork ribs, it is best to choose a small row of front fans to avoid the existence of "keel" as much as possible. First, it is easy to chew when eating, and second, it saves fuel when cooking. Weigh the ribs and let the stall owner chop them into small pieces. After returning home, take a larger stainless steel basin, pour all the chopped inches into it, rub it with cold water a little, and then soak it in cold water without ribs for 2-3 hours. During this period, it is best to change the water 1-2 times, so that the blood bubbles can be removed and the odor can be avoided. After the grate comes out, marinate it with some salt and cooking wine for about half an hour.
? Turn on the big fire, boil hot water in the pot, drain the marinated inch (zhūu) into the pot, blanch until the meat turns white, take it out and put it in a cold water basin. Wash the floating foam and drain it out, or put it on the chopping block for a while, or dry the water vapor with kitchen paper, so as not to spill the oil in the oil pan and hurt people again! The clean pot is hot, pour more oil. When the oil temperature is 60% hot, a few inches of dried water vapor will slip into the pot next to the pot, and the fire should be medium, so as not to give up all previous efforts and become pieces of charred. When the "inch row" explodes to the outcrop of bone rods at both ends, take out the oil control with a colander and fry it after the oil temperature rises to 70%. At that time, it will be golden in color, crisp outside and tender inside, and fried ribs will be neither soft nor hard. Look at new things full of face value, don't be greedy, but it doesn't hurt to taste less.
? The key to the success of "sweet and sour pork ribs" lies in how to cook "sweet and sour" juice. Sweet and sour, one is sweet and the other is sour. Sugar used in cooking is rarely fructose and maltose, but mostly sucrose. Sucrose from sugarcane or beet can be divided into brown sugar, white sugar and rock sugar according to the degree of purification.
? Brown sugar, with more impurities and the lowest sweetness, is equivalent to coarse grains in the "sugar family", with mellow color and the most complete nutrients. Mostly used for braising in soy sauce or making snacks, such as brown sugar bazan, brown sugar pot helmet, brown sugar sorbet, brown sugar stewed pig's feet in Jiangsu and Zhejiang, brown sugar dumplings and so on.
? Rock sugar has the least impurities and the highest sweetness, just like ice and diamonds, and the sky is bright. Tan Jia's rock candy elbow, rock candy bird's nest for beauty products, and pulled apples and frosted peanuts. Sugar fried with rock sugar will be more ruddy and bright in color than white sugar. Although the color of the dish is a little pale, it can smell good.
? In frying and cooking, the most commonly used is white sugar. White sugar, a magical seasoning, can not only reconcile various tastes, but also enhance the freshness. I once heard a joke in a catering video that in the early years, it was hard to find a job, but the chef was very popular. In order to keep his job, the master will want to steal a hand. The master cooks and the apprentice watches. In the middle of cooking, the master always finds a reason for the apprentice to take a dish and wash a towel. With this twist, the master pinched a handful of particles and sprinkled them in the pot. This handful of particles is white sugar. Don't underestimate this handful of sugar. At that time, many apprentices just didn't know how many times they had done this knowledge, and the Sichuan-style pork they made always felt less interesting than the master. The more delicious the dish is, the sugar will be the finishing touch, which can always turn the sharp taste into a gentle mood.
? The "saliva chicken" in Sichuan cuisine is salty and spicy in the front tone, and the beauty lies in it. If the current tone is a little lighter, the sweetness that acts as the middle tone will jump out like a fairy, turn it upside down on your taste buds, close your eyes, and the back tone in the dish will only be "sweet and greedy". Many spicy cold dishes are like this, such as husband and wife's lung slices, garlic and white meat, and then stir-fry spicy crayfish and spicy snails; There is also a court-level "old godmother", how to make this "harmonious" white sugar in the ingredient list.
? Besides vinegar, common vinegar, rice vinegar, white vinegar and fruit vinegar are also commonly used. Vinegar, like salt, can be produced by itself in the world of 3000 years, and vinegar was recorded as early as Babylonian times. Generally speaking, most eastern countries brew with grain, while most western countries brew with fruit and wine.
? In northern China, most people use black vinegar, the most famous of which is the aged vinegar invented by Shanxi in Ming Dynasty. Shanxi people are famous for being jealous all over the country, and there is a joke called "Give up your gun and don't pay vinegar". I still remember when I was a child, in the episodes of "Kou Lao Xi Er" and "Kou Zhun's Boots", watching Ge You with boots on his neck and vinegar gourd hanging around his waist really made people laugh. In the south of China, there are two kinds of black vinegar with great influence: Zhenjiang vinegar in Jiangsu and Baoning vinegar in Sichuan. These three kinds of black vinegar constitute the top three of the four famous vinegars in China. In addition, there are many red vinegars fermented with red koji in the southeast coastal areas where seafood is abundant and the taste is weak, including Zhejiang rice vinegar, Shaoxing Xianheng, Guangdong Pearl River Bridge and other brands.
? Vinegar plays an important role in China's cooking, and is often used for vegetables, cold salad and pickling. In western food, it is often used to prepare salad dressing or pickled cabbage, and in Japanese cuisine, it is often used to pinch sushi rice balls. As for whether "vinegar" can play a health care role in the drinking process? After searching online, it is recorded in Compendium of Materia Medica that vinegar is "sour and bitter, mild in nature and non-toxic"; Its efficacy lies in "detumescence, dispersing water vapor and killing pathogenic toxin"; It can be used to treat "gastrointestinal dyspepsia, various tumor masses, female physiological diseases, that is, all fish food poisoning" and so on.
? The vinegar used at home should be with dad. I have never broken Zhenjiang balsamic vinegar since I was a child, so I have a special liking for it and am determined to do it! Whether it is cooking, cold salad, vinegar burning, vinegar slippery, or mixing noodles and dipping jiaozi, it is from beginning to end. Red vinegar? Never used it. If you don't know what advantages it has, just shut up!
? Furthermore, it is a very popular beverage vinegar in recent years, which is mainly brewed from various fruits. Fruit vinegar is rich in vitamins and amino acids, so drinking it regularly should be good for your health! Common fruit vinegar includes apple vinegar, grape vinegar vinegar and hawthorn vinegar. Fruit vinegar from the supermarket can be drunk directly, but it is rarely used for cooking. Writing here, I suddenly thought of "persimmon vinegar" in western Henan and Shaanxi. This object should belong to fruit vinegar, right
? Since we talk about "sweet and sour taste", we can't avoid ketchup. Tomatoes should be the most successful exotic seasoning in China. In any case, the Aztecs in Mexico never dreamed that after more than 2,500 years, the red fruits in their hands not only crossed the mountains and rivers, but also quietly and straight into the kitchen of the family stove or restaurant in the whole global village. This guy is more casual and invisible than Japanese mustard, Southeast Asian curry and European cheese.
? I have discussed with many people and consulted a lot of materials. Should there be tomatoes in the authentic "sweet and sour taste" Don't you know there is another flavor called "tomato juice"? Shrimp balls in tomato sauce, pork chops in tomato sauce, tofu in tomato sauce? It was not until I watched the Korean drama "It's good to have you" recently that I suddenly realized. Is it genuine or not? Inheriting geometry? Does it really matter? The avenue is 3 thousand, and you can see flowers on the road. What you see is different, but what you think of is all kinds of things that make you indulge in the world of mortals. Seeing or not seeing the scenery, "I catch it" or "I leave it" are all manifestations of the heart. In the end, even for thousands of years, all thoughts and ideas are gone, only feng shui remains unchanged, goodness does not rot, and mountains do not move!
? It's beside the point when it's written. Restrain your thoughts and write back "sweet and sour pork ribs". I hope the fried pork ribs are not cold yet.
? Fire and sit in the pot. Fried sugar with oil or water? Whatever you want, suit yourself. As long as you keep a ratio of sugar 4 to vinegar 3 in your mind. It's best to cook slowly with low heat. After the sugar is fried, cook 2 portions of vinegar juice. The sugar juice in the pot will solidify because of the rapid decrease of the pot temperature. Don't worry about not being so scared, be patient, push the spatula one after another and continue cooking. When the sweet and sour juice in the pot is boiled from mild big bubbles to dense small bubbles, it is decisively poured into the fried ribs and the spatula rotates. The sweet and sour juice will become thicker under the blessing of heat, and the viscosity will firmly adhere to the ribs. The sweet and sour taste will spin into the nasal cavity, causing saliva on both sides of the tip of the tongue.
? Yes! Find a plate, it's out of the pot. And fried white sesame seeds. Please don't be stingy. The whole dish is red and thick sweet and sour sauce on dry fried ribs. At 1.234, white sesame seeds dotted it, like starlight scattered all over the body, like a little broken silver. Don't be reserved, just start, pinch both ends of the bone stick with your hands and send it into your mouth. When the teeth are gently closed, you can use one arm to exert force. There is more than the word "get", only the impulse to grab the piece in your hand again.
? As for replacing fried ribs with slices, cut into paste and fried meat slices? It's killing me to have some tender shredded ginger and scallion when cooking!
? What if I cut it into thick strips and fry it? When the sweet and sour juice is not thick, it needs to be put into a pot and stirred properly. Sweet and sour tenderloin you!
? Change it into dragon's eye slices, paste it and fry it, and put pineapple slices into the pot one by one? Pineapple makes you sweet!
? Then change a carp, cut a flower knife, wrap it in egg liquid, batter and bran, fry it, dilute the sweet and sour juice and pour it on it. Sweet and sour carp for you!