Grandpa used to be a buyer in a state-owned factory and often traveled to many cities, especially Shanghai, Suzhou, Hangzhou and Wuxi. In the 1980s and 1990s, cities in the south were more open and economically developed than those in the north. Influenced by the food culture of Jiangsu and Zhejiang, my grandfather often brought back Wuxi ribs, Shanghai baked bran, green balls and other rare foods in the north at that time. Mom said that she and her uncles can always eat all kinds of delicious food at home when their periods come, and the family is becoming more and more particular about eating. Grandpa also bought a cookbook from Shanghai and took it home. Although there are classic dishes of major cuisines in it, grandpa prefers to cook Jiangsu and Zhejiang cuisine. It is also for this reason that everyone in the family prefers sweetness, especially smoked hairtail (hairtail made of smoked fish), shredded sweet potato, sweet and sour pork ribs and so on. These have become grandpa's specialty. Mom and uncle can always have a good meal during menstruation.
My mother has learned many ways to cook southern dishes and often cooks them for my family. When I was a child, my favorite food was sweet and sour pork ribs, which were crisp outside and tender inside. Every time I eat too much, my mother will scold me unhappily: I don't know how to save some for others. Your dad hasn't eaten one yet, and he has to eat it himself! Nowadays, sweet and sour pork ribs are also a good cook. This southern dish has become a "heirloom dish" of my family for three generations, and it has been handed down like a trickle on my dining table.
Required ingredients: ribs, onions, ginger; Two spoonfuls of rice vinegar, one and a half spoonfuls of light soy sauce, two spoonfuls of cooking wine, rock sugar, salt and cooked sesame seeds.
1, the purchased ribs have been chopped into small pieces with the help of the merchants, saving time and effort. Peel ginger and cut into pieces, three or four pieces. Wash the shallots, cut the first half into small pieces and the second half into chopped green onion.
2. Wash the bought ribs with clean water to remove the dust on the ribs. After washing, put a proper amount of water in the pot and turn on a small fire. Putting ribs in cold water is more conducive to discharging blood and impurities in ribs and can effectively remove fishy smell. Turn off the fire about two to three minutes after simmering, remove the ribs with a colander, rinse off the floating powder on the surface with clear water, and pour out the ribs in the pot.
3. Put the water into the pot again, and pour the cooked ribs into the pot. Don't water the ribs, add the sliced ginger and onion, add two spoonfuls of cooking wine, and cook slowly until it is about 70% cooked. Turn off the fire, remove the ribs and drain.
4. Re-start the pot, pour a proper amount of cooking oil into the pot, adjust the oil temperature to low heat after the fire, and pour in the cooked ribs for frying. Because there is still water in the ribs, oil will overflow when heated, so try to avoid being splashed by hot oil when frying. Don't fry the ribs for too long just because they are cooked, or the meat will taste too old. Observe that the ribs are fried until the surface is slightly burnt, remove the ribs and drain the excess oil.
5. Pour out the oil of fried ribs, leave some cooking oil and add a handful of rock sugar on low heat. Rock sugar can also be replaced by white sugar, but the fried white sugar is not as good as rock sugar in taste and color. In the process of frying, you must use a small fire, otherwise it is easy to fry the sugar black. During the period, stir-fry the rock sugar with a shovel to make it melt slowly, and the color is preferably caramel.
6. After the sugar is fried, pour the fried ribs into the pot and stir fry, so that each rib is evenly sugar-colored, add one and a half spoonfuls of soy sauce and a bowl of water, and pour two spoonfuls of rice vinegar. Rice vinegar is better for sweet and sour pork ribs. Compared with mature vinegar, it will be slightly sweeter, more suitable for sweet and sour pork ribs, and will not affect the color of the dish. Add another spoonful of salt to sweeten and refresh, then cover the pot, stew for three to five minutes to make the ribs tasty, stir fry a few times when stewing, stir fry a few times to collect juice, then hang the sweet and sour sauce evenly on the ribs, take out the pot, and sprinkle the remaining sweet and sour sauce with a layer of cooked sesame seeds and chopped green onion, and the delicious sweet and sour ribs will be ready.
Grandpa's cooking is very good. People around him sometimes invite him to cook when they hold banquets. When I was a child, I liked to go to grandpa's house for dinner. There are not only delicious meals, but also snacks specially reserved for me. My mother said that grandpa's cooking was delicious, because he thought the best seasoning was to do it with heart and love. Although grandparents are gone now, they are still very close to their menstruation and uncles at home. Grandpa once taught his good cooking skills to several uncles at home. Everyone is.
Because of grandpa, everyone in the family is very particular about eating and loves life; Also because of Grandpa, the men in the family will be responsible for preparing three meals a day to make women feel happier; More because of grandpa, let us know that love made with taste can make family members more United and the taste of home is also being passed on.
The inheritance of cooking is not only the inheritance of skills, but also the transmission of love. A seemingly simple meal is sometimes an expression of parents' love for themselves, or it may be a way for them to express their love for their children now or in the future. China people always love to say that food is the most important thing for the people, and cherish every meal in life, and cherish the person who is willing to cook for you, love life and feel the happiness of fireworks.