Sweet and Sour Spare Ribs
Composition:
Pork chop 1000 g vinegar 50 ml cooking wine 15 ml soy sauce 15 mm onion 1 ginger, half a slice of dried pepper, 2 star anise, 20 pieces of sugar 20 g.
1. Put the ribs, onions and ginger slices into the pot, add water to boil, and skim off the foam.
2. Add pepper and dried Chili, cook until chopsticks can penetrate, and remove the ribs.
3. When making ribs, mix vinegar, soy sauce, cooking wine and sugar into sauce.
4. Heat the wok and pour in the sauce.
5. After the sauce is boiled, pour in the ribs and stir well.
6. Pour half a bowl of sparerib soup, so that the soup will never reach the ribs.
7. After the fire boils, turn to low heat for stewing.
8. Wait until the soup in the pot thickens.
Sweet and sour poached eggs
Composition:
3 eggs, oil, salt, sugar, white vinegar, soy sauce, shredded onion.
1. Mix sugar, white vinegar, soy sauce and salt to make juice.
2. Heat oil in the pot, fry the eggs into half-cooked poached eggs, and pick them up for later use.
3. Leave the bottom oil in the pot, pour it into the juice and bring it to a boil.
4. Pour in the eggs, cover them, and simmer on low heat until the eggs are slightly covered.
Sweet and sour quail eggs
Composition:
Quail egg 12 vinegar 1 spoon sugar 1 spoon soy sauce 1 spoon salt 3 g chicken essence 3 g tomato sauce 1 spoon vegetable oil 300 g starch 2 spoons.
1. Cooked quail eggs, peeled and rolled with a little starch.
2. Put vegetable oil in the pot. Pour quail eggs while they are hot, fry them until they are slightly yellow and peeled, and drain the oil for later use.
3. Take a bowl and mix tomato sauce, 1 teaspoon vinegar, 1 teaspoon sugar, 1 teaspoon soy sauce, a little salt and chicken essence.
4. Put a little vegetable oil in the hot pot, stir-fry the sauce slightly, add quail eggs, stir-fry evenly until the soup is dry.
Sweet lotus root strips
Composition:
Lotus root salad oil 400g salt 600g sugar half a spoonful vinegar 10g tomato sauce 20g pepper and white sesame.
1. Peel the lotus root and wash it.
2. Cut into pieces about an inch long.
3. Pour the oil in the wok, and the fire will turn to medium fire when it is 70% hot.
4. Fry the lotus root strips for 2-3 minutes.
5. Pick up the oil filter
6. Leave the bottom oil in the pot and add salt, sugar, vinegar, tomato sauce and pepper.
7. Add a small amount of water, stir-fry over low heat and adjust to a thick sauce.
8, add lotus root strips, stir fry evenly, and finally sprinkle some cooked white sesame seeds and stir fry evenly.
Sweet and sour crispy tofu
Composition:
Tofu vinegar 1, tomato sauce 1, soy sauce 1, salt 1, sugar 1, water starch 1, sesame 1, a little shallot, and water 1.
1. Wash the old tofu with clear water, dry it, cut it into pieces, and then drain it. Anxious friends can dry them with kitchen paper towels.
2. Take a clean small bowl and add proper amount of vinegar, ketchup, soy sauce, salt and sugar. The amount of seasoning is adjusted according to personal preference.
3. Add water starch and stir well.
4. Put the pot on the fire, pour the oil and heat it. Fry tofu in a pot. Don't flip the tofu easily.
5. After frying one side, turn it over and fry the other side.
6. After the tofu is fried, remove it for use.
7. Leave the bottom oil in the pot; Put the fried tofu into the pot.
8. Pour the prepared juice into the pot, stir-fry evenly, and collect the juice over high fire.
9. After the juice is collected by fire, take the tofu out of the pot, sprinkle with white sesame seeds and chopped green onion, and serve.
Sweet and sour pork section
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.
Do:
1. Wash tenderloin and cut it into pieces of moderate size.
2. Put the meat in a bowl, add 1 teaspoon of salt and liquor, add one tablespoon of starch, beat in an egg white, stir well, and marinate for 15 minutes.
3, put the oil in the pot, the oil is 60% hot, put the meat in the pot, fry in medium and small fire, remove and drain the oil.
4. Chop onion and ginger, slice garlic, take a bowl, add 1 teaspoon vinegar, 1 teaspoon oyster sauce, 3 teaspoons tomato sauce, 4 teaspoons sugar and 1 teaspoon water, and stir well.
5. Leave a little oil in the pot. After the oil is hot, put the onion, ginger and garlic into the pot and stir-fry until fragrant. Then pour in the prepared sweet and sour juice, simmer on low heat until bubbling, add the fried meat pieces, stir-fry until the meat pieces are covered with sweet and sour juice, then turn off the heat and sprinkle with a little cooked sesame seeds.
Fried carp in sweet and sour sauce
Composition:
750g carp, 80g vinegar, sugar 100g, soy sauce 1 spoon, 4g salt, liquor 1 spoon, appropriate amount of onion, 2 slices of ginger, 2 tablespoons of garlic, appropriate amount of starch and appropriate amount of edible oil.
Do:
1. Scale the fish, gut them, dig their gills and wash them with cold water.
2. Cut both sides of the fish into crescent-shaped flower knives.
3. Put the salt and liquor into the fish and marinate for 10 minute.
4. Shred onion, ginger and garlic for later use.
5. Apply 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 its knife edge will open immediately. Spoon the hot oil into the fish, shape it, and put it all into the oil pan.
7. Fry until golden brown and put in a fish dish.
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. When it is thick, hook the fish with wet starch, pour a little cooked oil on it and quickly pour it on the fish.
Sweet and sour crispy eggplant
Composition:
50g eggplant, flour 100g, oil, salt, egg 1, garlic paste, carrot, oyster sauce, sugar, vinegar and tomato sauce.
Do:
1. Wash eggplant, scrape off the skin, cut into strips, sprinkle with 1 teaspoon salt, mix well, and marinate for 10 minute.
2. Beat an egg into low-gluten flour and add a little water to make a batter with moderate thickness.
3. Put the marinated eggplant into the batter and stir evenly, so that each eggplant is covered with batter.
4. Burn the oil in the pot to 60% to 70% heat. Fry the eggplant covered with batter in a pot until the eggplant is golden and crisp, and take out the oil control.
5, a spoonful of tomato sauce, a spoonful of vinegar, a spoonful of oyster sauce, 3 spoonfuls of sugar, and 2 spoonfuls of water into juice.
6. Heat a little oil in the pot, add chopped carrots and garlic, stir fry, add chopped green onion and stir fry until fragrant, pour in the sauce and heat over low heat. After the sauce bubbles, put in the fried slices and stir-fry them in the pot so that each slice is evenly covered with the sauce.
Sweet and sour meatballs
Composition:
300 grams of pork, eggs 1 piece, and proper amount of oil and salt.
Do:
1. Chop 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. Put all the meatballs on the plastic wrap for later use.
4, the oil temperature is 70% hot, carefully put the meatballs, fry them in medium heat until golden brown, and remove and drain the 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, mix well, put in a pot, add fried meatballs, boil over high fire and simmer for a while.
6, add the right amount of water starch, the fire to collect thick soup.