"Sweet and sour" is the common taste of major cuisines in China. It originated in Wuxi, Jiangsu, and now it is widely spread in Jiangsu, Zhejiang, Shanghai and Sichuan cuisine, and is often used for cooking. Sweet and sour pork ribs are representative traditional dishes in sweet and sour dishes. It uses fresh pork ribs as seasoning, with tender meat, bright red and oily color, crisp and sweet taste, which is deeply loved by Jiangnan diners.

[Edit this paragraph] Practice 1

Name of dish: sweet and sour pork ribs

Features: bright red color, dry and fragrant.

Ingredients: ribs 500g, soy sauce, brown sugar (or white sugar), red vinegar, onion, ginger, vegetable oil, etc.

Preparation: Chop a catty of small ribs into small pieces 3-4 cm square, wash them, boil them with water to remove blood foam, then wash them, drain the water, and marinate them with cooking wine, refined salt, corn flour, pepper and monosodium glutamate. Half a bowl of white flour, knock in an egg, add a small amount of water (about half the amount of flour) to make a uniform batter, and add a small amount of fine salt to the batter.

Production: After the oil pan fire, roll the marinated ribs in the batter with bamboo chopsticks, wrap them in the batter, fry them quickly in hot oil, and drain the oil with a colander. After cleaning the pan, add a little oil, add two pieces of garlic and ginger, stir-fry slightly, and add half a bowl of mixed sauce and vinegar (the ratio of soy sauce and vinegar is about 2: 1).

[Edit this paragraph] Exercise 2

Name of dish: sweet and sour pork ribs

Features: bright red color, dry and moist, sweet and sour.

Raw materials:

450 grams of ribs. 20 grams of cooked sesame seeds. 3g salt, 5g pepper, 20g [url wine, 20g ginger 10g onion 10g vegetable oil, 50g fresh soup 150g vinegar, 50g brown sugar (or white sugar) 100g sesame oil 10g.

Making:

Chop the ribs into 5 cm long knots, put them in boiling water, take them out and put them in a steaming basin, add salt, pepper, cooking wine, ginger, onion and fresh soup, steam them in a cage until the meat and bones are separated, and then take out the ribs. Put the pot on a big fire, heat the oil to 180℃, fry the ribs until golden brown, take them out, heat the vegetable oil, stir-fry the sugar juice, add the fresh soup, add the ribs and white sugar, collect the juice with low fire, add vinegar when the soup is almost dry, take out the pot when the oil is bright, pour sesame oil on it, cool it on a plate, take out sesame seeds and mix well.

[Edit this paragraph] Exercise 3

Name of dish: sweet and sour pork ribs

Features: bright red color, sweet and sour, appetizing and invigorating the spleen.

Raw materials:

500g of ribs, chopped green onion, Jiang Mo, soy sauce, peanut oil, sugar, vinegar, cooking wine and salt.

Making:

① Wash the ribs, chop them into 3cm long pieces, blanch them with boiling water, remove them and put them into a basin, and marinate them with salt and soy sauce.

(2) Stir-fry the pan oil to 60% heat, fry the ribs to light yellow, and take them out; Heat the oil to 80% heat, then put it in a pot and fry until golden brown.

(3) Heat a little oil in a wok, add chopped green onion and Jiang Mo, stir-fry until fragrant, add appropriate amount of water, soy sauce, vinegar, sugar and cooking wine, pour in ribs, and simmer with low fire until the soup is thick and the ribs are cooked. Pour in cooked oil and take it out.

[Edit this paragraph] Exercise 4

Chop ribs into pieces, three spoonfuls of sugar, four spoonfuls of vinegar, two spoonfuls of soy sauce, four onions, cut into pieces, a small piece of ginger, a clove of garlic, slice evenly, a spoonful of starch, add water to make sauce, and salt a proper amount of monosodium glutamate.

1. Cook the ribs to remove blood foam, remove them and drain them for later use.

2. Put the oil in the pot and burn it to 70% heat. The ribs burst into light yellow after drying in the sun.

3. Add soy sauce, pickled peppers and sliced ginger and garlic and stir fry.

4. Add about two Jin of water, bring to a boil, cover and stew for about an hour.

5. When the soup is dry, shovel the vinegar, sugar and onion evenly.

6, thicken and shovel evenly, and serve out of the pot.

[Edit this paragraph] Exercise 5

Pork ribs 1 kg, crystal sugar (sugar is also acceptable) 75g, soy sauce 25g (including 15g soy sauce and 10g soy sauce), vinegar 50g, cooking wine 25g, onion segments 15g, cooked sesame 5g and ginger slices 15g.

Exercise:

1, chop the ribs into 5cm-long sections (which can be completed by the butcher), blanch them in boiling water and remove the blood.

2. Blanch the ribs with cooking wine, soy sauce and ginger onion for 20 minutes.

3. Steamed ribs in the pot until crisp (about 30-40 minutes) Material:

4. Pick out the steamed ribs for later use, and take out the ginger and onion in the stock for later use.

5. Pour the oil in the pot and burn it to 70% heat, then fry the ribs until golden (fire, not too long to prevent the meat from hardening).

6. Leave the bottom oil in the pot, add the rock sugar to boil, add the broth of steamed ribs (the fire should be small, the sugar should not be boiled, and the soup should be added from the side of the pot to avoid splashing), soy sauce, vinegar and salt, and add the ribs to cook for a few minutes.

7. When the soup is thick, drop a few drops of vinegar from the pot and sprinkle with sesame seeds.

[Edit this paragraph] Exercise 6

Ingredients: pork chop 500g, green pepper 1 piece, appropriate amount of egg yolk, appropriate amount of walnut kernel, dried longan, soy sauce, vegetable oil, rice wine, sugar, white vinegar, tomato sauce, starch and sesame oil.

Method:

1. Cut pork into small pieces, blanch and marinate with rice wine and soy sauce for 30 minutes; Crush walnut kernel, cut dried longan into small pieces, and cut green pepper into small pieces.

2. Heat oil in the pan, oil the green pepper, drain it, dip in a small row of starch, and fry it in the oil pan.

3. Mix sugar, vinegar, tomato sauce and marinade, add oil and heat in the pot, pour the sauce into the fire to boil, add the small row, green pepper, walnut kernel and dried longan, stir well and take out the pot.

[Edit this paragraph] Simple method of sweet and sour pork ribs

1, prepare the fatter ribs first (I don't think the whole thin one is as delicious as this), and prepare as much as you want, and you can sell the meat master to chop it for you;

2. Add water and salt to the ribs and cook until it is 80% cooked. If you have enough time, you can cook them in a rice cooker.

3. Take out the ribs (soup for later use), drain them, and put them in the oil pan (not too much oil, because fried ribs will produce oil) and stir fry. Add yellow wine and stir fry first, then add soy sauce and stir fry, and then pour the soup into the pot. Don't pour too much at a time, stir fry several times. When the juice is half dry for the last time, add sugar water and vinegar according to your own taste and stir-fry until it is finished.

Precautions:

1, yellow rice wine and soy sauce can be put in more colors. Soy sauce must be put late, don't fry for too long, because it is easy to paste the pot, and you must not put monosodium glutamate;

2, be sure to stir fry more, so that the color of ribs will be even and beautiful;

This method is characterized by simple steps and delicious taste. Also, the extra soup can be used as a side dish, and you can drink it directly after sprinkling chopped green onion. It's killing two birds with one stone.

It has a variety of practices, unique taste and high nutritional value, and is deeply loved by people. It's home cooking.

comment

Sweet and sour pork ribs are fried and belong to sweet and sour taste. Amber is shiny, dry, sweet and sour, and it is an excellent appetizer or appetizer.

Go to the market to buy a proper amount of ribs first. When we cook sweet and sour pork ribs, we cook a lot at a time. First of all, we like eating them. Second, it's much easier for us to cook. Third, this dish belongs to a large quantity and good quality variety. ) Let the boss chop it into small pieces for you, lest you hurt your knife when you go home. Prepare some condiments such as ginger, onion, pepper, salt, sugar and vinegar.

Boil water in the pot, put the ribs in the pot, add ginger onion, pepper and cooking wine, boil, skim off the foam, and continue to cook on medium and small fire until the meat on the ribs can be boned, then take it out and drain the water (restaurants generally don't need to cook it, steam it after boiling, so the meat tastes stronger, but it must be steamed in a steamer for a long time).

Then put the pot on the fire, put the oil and heat it to 70% (the oil surface begins to smoke), fry the ribs until they are brown and red, and take them out. Pour out the oil, wash the pan, then add sugar and salt to taste (slightly salty and slightly sweet), adjust the color of sugar (stir-fry with white sugar until it is brownish red, add water, if not, add soy sauce (but black) or coke), add ribs, stir-fry with medium-low heat until the soup is almost dry, add vinegar until the juice is bright, and pour in a little sesame oil and mix well.

At this time, we must hold back, and don't sweep it all before it gets cold, so that no matter how delicious the sweet and sour pork ribs are, they will cease to exist when they get cold. In addition, you can also sprinkle a little white sesame seeds on the cooked plate.

By the way, change the white sugar into brown sugar, so that the color of the dish will be more vivid.

[Edit this paragraph] Tip

Sugar content is high, protein is high, so it is high in calories, so it should be eaten properly.

Excessive calories lead to the conversion of calories into fat, which leads to obesity.

[Edit this paragraph] Nutritional value

Sugar is sweet, which can benefit the spleen and stomach and nourish the skin; Sour people enter the liver and gallbladder, nourishing tendons and benefiting ligaments. All sweet and sour dishes have the benefits of nourishing liver and spleen meridians. In addition to protein, fat and vitamins, ribs also contain a lot of nutrients such as calcium phosphate, collagen and bone mucin. After the ribs were stewed, most of the soluble calcium, phosphorus, sodium and potassium overflowed into the soup. Calcium and magnesium are easy to be analyzed under acidic conditions, and calcium acetate is produced after encountering acetic acid, which can be better absorbed and utilized by human body. Therefore, sweet and sour pork ribs can improve the nutritional absorption rate of boiled pork ribs, which is very suitable for the elderly and children to supplement calcium.

Spareribs: Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption and improve iron deficiency anemia; Has the effects of tonifying kidney, nourishing blood, nourishing yin and moistening dryness; However, due to the high cholesterol content in pork, obese people and hyperlipidemia people should not eat more.

Nutritional value of main raw materials of sweet and sour pork ribs;

Sparerib:

Spareribs are rich in nutrients such as bone mucin, collagen, calcium phosphate, vitamins, fat and protein. Pork can provide heme (organic iron) and cysteine, promote iron absorption and improve iron deficiency anemia.

Vinegar:

Adding vinegar to cooking can not only make the dishes crisp and delicious, but also protect the nutrients in them.

1. Vinegar can reduce alcohol concentration and play a role in sobering up.

2. Vinegar can also soften bones and promote the absorption of calcium.

3. vinegar can stimulate appetite, help digestion and absorption, make appetite strong, and help digestion and accumulation;

4. Vinegar has good bacteriostatic and bactericidal effects, and can effectively prevent intestinal diseases, influenza and respiratory diseases;

5. vinegar can soften blood vessels and lower cholesterol, which is a good prescription for patients with cardiovascular and cerebrovascular diseases such as hypertension.

6. Vinegar can protect skin and hair.

7. Vinegar can eliminate fatigue and promote sleep.

Sugar:

Sugar has the effects of moistening lung, promoting fluid production, nourishing yin, flavoring, eliminating halitosis, relieving bittern toxicity, relieving cough, harmonizing middle warmer, benefiting lung and soothing liver qi. Proper consumption also helps to improve the body's absorption of calcium.

[Edit this paragraph] Grams in Formula Stage

Pork chop (ribs): Pork should not be eaten with dark plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.

[Edit this paragraph] Nutritional components contained in sweet and sour pork ribs

Calories (39 1 1.30 kcal) protein (171.27g) Fat (331.1g) Carbohydrate (631g). Carotene (14.50 μ g), thiamine (3.04 mg), riboflavin (10.70 mg), nicotinic acid (46.53 mg), vitamin c (10.90 mg), vitamin E (78.09 mg) and calcium. Phosphorus (15 17.85 mg), sodium (10496.20 mg), magnesium (246.27 mg), iron (24.34 mg), zinc (35.62 mg) and selenium (1mg). Potassium (2643.64 mg), vitamin B6 (0.0 1 mg), pantothenic acid (0.04 mg), folic acid (23.60 mg), vitamin K (0.70 mg) and cholesterol (1460.00 mg).

09- 12- 10 | Add a comment