What kind of cuisine is sweet and sour pork ribs?
All three cuisines have this dish:
Shanghai cuisine simply pays attention to sweet and sour taste, and ketchup is used in it, which is also the characteristic of Shanghai cuisine.
Zhejiang cuisine is rich in materials and meticulous in practice.
Even if you cook sweet and sour pork ribs in Sichuan cuisine, don't forget to add onions, ginger and peppers.
Tips for sweet and sour pork ribs
Sweet and sour pork ribs are a typical traditional dish, sweet and sour, and are deeply loved by people. It is mainly made of fresh pork chops, with tender meat and red, bright and oily dishes.
"Sweet and sour" is the common taste of major cuisines in China. It originated in Wuxi, Jiangsu, and is now 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.
Can I still eat the sweet and sour pork ribs overnight?
Sweet and sour pork ribs can be eaten overnight, but it is best to eat them after heating. Overnight food should be put in a sealed fresh-keeping box, and then put in the refrigerator for refrigeration, so that bacteria and toxic and harmful substances are not easy to breed inside. It's safer to heat it before eating.
Practice of sweet and sour pork ribs
High-end hotels, such as star-rated hotels, are usually like street food stalls, and 99% of the menus will have sweet and sour pork ribs. Sweet and sour pork ribs are sour and sweet. Just smelling them is appetizing. It is not difficult to make sweet and sour pork ribs. If you want to be a housewife and taste this delicious food, you might as well learn to cook it yourself!
Ingredients: pork chop
Seasoning: salt, onion, ginger, cooking wine, soy sauce, mature vinegar, rice vinegar and sugar.
Exercise:
1. Cut the ribs into 4cm long pieces, put them in a large bowl, add cooking wine, stir well with 1 tbsp soy sauce, cover them, or wrap them with plastic wrap and marinate for 20min;
2. Peel ginger and cut into pieces, and cut green onions for later use;
3. Pour oil (twice the amount of cooking at ordinary times) into a flat-bottomed non-stick pan, heat it with high fire, and change it to medium fire when the oil is 70% hot. Pour in ribs, stir-fry them with chopsticks until they are light brown, and take out the ribs;
4. Pour some oil into the pot. After heating with strong fire, add ginger slices and onion segments and stir-fry until fragrant, add ribs, add the remaining 2 tablespoons of soy sauce and soy sauce, and add boiling water to the surface of ribs;
5. Pour in rice vinegar and sugar and mix well. Cover and stew for 30 minutes.
After 6.30 minutes, the soup in the pot became less and less. At this time, taste the salty light. If it is not salty enough, add salt and mix well.
7. Then, change to a big fire to collect soup. When the soup is thick, it can be wrapped on ribs.
8, 20 18- 12-07 If you want to make this dish look better, you can sprinkle some cooked white sesame seeds for decoration.