1. Practice of sweet and sour pork ribs
Composition:
500g of ribs, oil, salt, chopped green onion, Jiang Mo, soy sauce, sugar, vinegar, cooking wine, tomato sauce and sesame oil.
How to do it:
1) Prepare the terrace and seasoning.
2) Wash the ribs and cut them into 3 cm long sections.
3) Cook the ribs in a pot until they are 80% cooked.
4) Take it out and put it into a basin, and add salt and soy sauce for pickling.
5) Heat the oil in the pot to 60% heat, fry the ribs to light yellow, remove the oil and heat them to 80% heat, and then fry them to golden brown.
6) Heat the wok with a little oil, add chopped green onion, stir-fry Jiang Mo and add tomato sauce.
7) Add appropriate amount of water, soy sauce, vinegar, sugar and cooking wine to make juice.
8) Pour in the ribs, bring to a boil and simmer with low fire until the soup is thick and the ribs are cooked. Pour in cooked oil and take out the pan.
2. The practice of sweet and sour tenderloin
Composition:
Tenderloin 300g, oil, salt 1 tsp, vinegar 1 tsp, oyster sauce 1 tsp, tomato sauce 3 tsp, sugar 4 tsp, onion, ginger, egg white 1 tsp, starch 1 tsp.
How to do it:
1) Prepare platform materials
2) Wash the tenderloin.
3) Cut into pieces of moderate size.
4) Put the meat in a bowl, add 1 teaspoon of salt and liquor, and add one teaspoon of starch.
5) Beat in an egg white and mix well.
6) Cure for 65438 05 minutes
7) put oil in the pot, and the oil is 60% hot.
8) Put the meat into the pot.
9) frying in medium and small fire
10) take out and drain the oil.
1 1) Chop onion and ginger, slice garlic, take a bowl, and add 1 teaspoon vinegar, 1 teaspoon oyster sauce, 3 teaspoons tomato sauce, 4 teaspoons sugar and 1 teaspoon water into the bowl and stir well.
12) Leave some oil in the pot. After the oil is hot, put the onion, ginger and garlic into the pot and stir-fry until fragrant.
13) and then pour in the prepared sweet and sour juice.
14) Cook on low heat until it bubbles.
15) put the fried meat in and stir fry.
16) make the meat pieces covered with sweet and sour juice, then turn off the fire and sprinkle a little cooked sesame seeds.
3. The practice of sweet and sour hairtail
Composition:
500g hairtail, onion, ginger, garlic, 1 tablespoon red chopped pepper, cooking wine, 2 tablespoons soy sauce, 3 tablespoons sugar, 4 tablespoons vinegar, 5 tablespoons water, flour and salt.
How to do it:
1) When buying hairtail, you can ask the fishmonger to help clean hairtail and remove the head and tail. After washing, cut into 2-inch sections, sprinkle with a little salt and cooking wine and marinate 15 minutes.
2) Prepare the amount of ginger slices, onions and garlic as shown in the figure during the curing process; Mix a bowl of sweet and sour juice at a ratio of 1 tablespoon cooking wine +2 tablespoons soy sauce +3 tablespoons sugar +4 tablespoons vinegar +5 tablespoons water, and mix well for later use.
3) Absorb the salted hairtail section with kitchen paper towels, thinly coat it with powder, and shake off the dry powder. Add a little oil to the pot, fry the hairtail section until golden on both sides, and take it out.
4) Stir-fry the fragrant red chopped pepper with the remaining oil, and add onion, ginger and garlic to stir-fry the fragrance.
5) Add the fried hairtail section and mix well with sweet and sour juice. If the soup is too little, you can add some water.
6) After boiling, simmer for 10 minute.
7) Then, the thick soup is collected by fire.
4. The practice of sweet and sour carp
Composition:
750g carp, 80g vinegar, sugar 100g, soy sauce 1 tablespoon, 4g salt, liquor 1 tablespoon, appropriate amount of onion, 2 slices of ginger, 2 tablespoons of garlic, appropriate amount of starch and appropriate amount of edible oil.
How to do it:
1) Scrape the fish clean, gut them, dig their cheeks and wash them with cold water.
2) Cut both sides of the fish into crescent-shaped flower knives.
3) Remove salt and liquid from the fish and marinate for 10 minute.
4) Shred onion, ginger and garlic for later use.
5) Spread a layer of starch evenly on the knife edge and the whole body of the fish.
6) Put oil in the pot and heat it to 70% heat. Put the portable fishtail into the oil pan and the knife edge will open immediately. Pour the hot oil on the fish with a spoon, and then put it all into the oil pan.
7) Fry until golden brown, put it in a fish dish and take it out.
8) Leave a little oil in the wok, heat it to 60%, and saute shallots, ginger and garlic.
9) Add vinegar, soy sauce, sugar and water. After cooking, hook it with wet starch, pour a little cooked oil and quickly pour it on the fish.
5. The practice of sweet and sour lotus root strips
Composition:
Lotus root 400g, oil, salt, flour, sugar, water, rice vinegar, tomato sauce.
Exercise:
1) Wash the lotus root.
2) peeling.
3) Cut into strips.
4) put oil in the pot.
5) Mix flour, salt and water into dough, and wrap lotus root on it.
6) Fry in the oil pan.
7) Fry them all and put them in a plate.
8) Leave a little oil in the pot and add sesame, sugar, tomato sauce and rice vinegar.
9) Stir fry until soft.
10) Add the fried lotus root strips.
1 1) Quickly stir-fry and cook at one time.
6. Tiger skin sweet and sour pepper
Composition:
300g pepper, oil, salt, sugar, vinegar and chopped onions.
How to do it:
1) Wash Zanthoxylum bungeanum, remove pedicels and seeds.
2) Go to a bowl, add sweet and sour starch and water, and stir well to make sweet and sour juice.
3) Add a small amount of oil to the wok and add pepper.
4) Fry on low heat until spots appear on the epidermis.
5) Take it out and put it in the plate.
6) Put oil in the pot, saute shallots, break and boil the prepared juice, and burn until the soup is thick.
7) pour it on the fried pepper.
7. The practice of sweet and sour crispy eggplant
Composition:
Eggplant 500g, flour 100g, oil, salt, egg 1 piece, garlic sprout, carrot, oyster sauce, sugar, vinegar and tomato sauce.
How to do it:
1) Prepare platform materials
2) Wash the eggplant, scrape off the skin and cut into strips.
3) Sprinkle 1 tsp of salt, mix well and marinate for 10 minute.
4) Beat an egg into low-gluten flour and add a little water.
5) Make noodles with medium thickness.
6) Pour the pickled eggplant out of the black water, put it into the batter and stir it evenly, so that each eggplant is covered with batter.
7) Heat the oil in the pot to 60% to 70% heat, and fry the eggplant covered with noodles in the pot.
8) Fry the eggplant until golden and crisp, and take out the oil control.
9) Mix 1 teaspoon tomato sauce, 1 teaspoon vinegar, 1 teaspoon oyster sauce, 3 teaspoons sugar and 2 teaspoons water into juice.
10) Heat a little oil in the pan, add chopped carrots and minced garlic and stir fry.
1 1) Add chopped green onion, saute until fragrant, pour in juice, and heat over low heat.
12) After the juice bubbles, add the fried strips and stir-fry them in the pan so that each strip is evenly covered with juice.
8. The practice of sweet and sour radish
Composition:
White radish 500g, sugar, vinegar, ginger, red pepper, salt.
Exercise:
1) Wash and peel the white radish.
2) Peel and slice white radish, slice ginger and shred red pepper.
3) Marinate the radish slices with appropriate amount of salt for ten minutes.
4) Wash away the salt water with cold boiled water.
5) Control the moisture of white radish slices and add proper amount of vinegar.
6) Sprinkle white sugar evenly on the radish slices.
7) Spread ginger slices and shredded red pepper on it and put it in the refrigerator for one night.
9. The practice of sweet and sour meatballs
Composition:
Pork 300g, egg 1 piece, proper amount of oil and salt.
How to do it:
1) Chop the lean pork into paste, add appropriate amount of chopped green onion, minced ginger and garlic, starch, salt, black pepper and eggs, and stir clockwise to make stuffing;
2) Take a proper amount of meat stuffing and pat it back and forth with both hands to form meatballs;
3) After all the meatballs are caked, put them on the plastic wrap for later use.
4) When the oil temperature is 70% hot, carefully put the meatballs, fry them over medium heat until golden brown, and take out the drained oil;
5) Add 50 ml of water to light soy sauce, dark soy sauce, sugar and balsamic vinegar according to the ratio of 1: 1: 2: 1, mix them evenly, put them in a pot, add the fried meatballs, bring them to a boil with strong fire, and stew for a while on medium fire;
6) Add appropriate amount of water starch and collect thick soup over high fire.
10. Fried shrimp in sweet and sour
Composition:
600g of live sea shrimp, onion 1 0g, ginger 1 0g, garlic 1 0g, 3 tablespoons of white sugar, 2 tablespoons of aged vinegar, soy sauce 1 tablespoon, yellow rice wine1tablespoon, and salt1tablespoon.
Exercise:
1) Wash the shrimps, control the moisture, and remove the shrimp line.
2) Slice onion, ginger and garlic respectively.
3) Remove the oil pan, and when the oil temperature rises to 50%, add onion, ginger and garlic to saute.
4) Add sea shrimp.
5) Add salt, sugar, yellow wine, soy sauce and 1 tbsp aged vinegar and stir-fry for 2 minutes.
6) Add 1 tbsp mature vinegar, adjust the dry starch into starch water, and stir evenly.
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