Name of the dish: Sweet and Sour Pork Ribs belongs to the cuisine Shanghai Cuisine. Features Shanghai Cuisine Ingredients: 250 grams of pork ribs, a little tomato sauce, 25 grams of white sugar, 20 grams of vinegar, 10 grams of cooking wine, 3 grams of salt, and 1000 grams of oil.
Production process ① Wash the ribs and marinate them with cooking wine and salt.
② Heat the pot, add oil and heat until 60% hot, add the spareribs and fry until golden brown and take them out; ③ Put the oil in another pot, add sugar, tomato paste, vinegar and salt, stir well to form a sweet and sour sauce, and then
Add the fried pork ribs and stir-fry until the soup is evenly coated.
Add two teaspoons of sugar and a little salt (soy sauce is also acceptable). Tomato sauce is used for coloring. It should not be too much. Use mature vinegar and add it before serving to make it fragrant.
Name of the dish Sweet and Sour Pork Ribs belongs to Zhejiang Cuisine. Characteristics: Golden and crispy on the outside, tender and fresh on the inside.
Sweet and sour and slightly salty.
Raw materials Main ingredients: 160 grams of raw gluten, 26 grams of water-cured fungus, 220 grams of pure bamboo shoots (magnolia slices), 22 grams each of green and red persimmons.
Seasoning: 600 grams of sesame oil (actual consumption: 110 grams), 40 grams of white soup, 110 grams of dry starch, 10 grams of wet starch, 80 grams of sugar, 80 grams of vinegar, 30 grams of vinegar, and 1 gram of minced ginger.
Production process (1) Press the gluten into 0.5 cm thick slices and then cut into 3 cm wide strips.
Then put a pair of bamboo chopsticks together and wrap the gluten strips evenly on them from top to bottom without letting them loosen.
After wrapping, leave it for 5 to 6 minutes to allow it to fully stick. Then put the chopsticks together into a pot of boiling water, cook over a slow fire for about 30 minutes, take it out and put it in cold water, and slowly pull out the chopsticks.
(2) Cut the gluten into 1.3 cm wide sections, put it in a bowl, add soy sauce and mix evenly, squeeze it a little and dip it in dry starch.
(3) Boil the winter bamboo shoots in boiling water, cut into small strips 3 cm long, 1 cm wide, and 0.5 cm thick, cut into the shape of pork ribs, and embed them into the gluten segments one by one, so that both ends are exposed a little, like ribs.
(4) Remove the seeds and tendons from the green and red bell peppers and wash them; wash the fungus and cut them into thin strips.
(5) Put the fungus shreds in a bowl, add white soup, sugar, soy sauce (2 grams), vinegar, wet starch, etc. to make a gravy.
(6) Pour sesame oil into the frying spoon, heat it up to 70% to 80% heat, add the "pork ribs", fry until it turns into a yellow sauce, pour it into a colander and drain the oil.
(7) Return the frying spoon to high heat, add sesame oil (30 grams), heat to 50% to 60% heat, add shredded green and red bell peppers, and minced ginger, stir-fry for a few times, cook in the gravy and stir evenly, then
Add the fried "pork ribs", turn it over a few times, and add an appropriate amount of sesame oil and serve.
Name of the dish: Sweet and Sour Pork Ribs belongs to Zhejiang Cuisine. Features: Bright red butter, similar in shape to spareribs, charred on the outside and tender on the inside, sweet, sour and fragrant. Eat it often and not get tired of it. It is good for your health.
Raw materials Main ingredients: 160 grams of raw gluten, 26 grams of water-cured fungus, 220 grams of pure bamboo shoots (magnolia slices), 22 grams each of green and red persimmons.
Seasoning: 600 grams of sesame oil (actual consumption: 110 grams), 40 grams of white soup, 110 grams of dry starch, 10 grams of wet starch, 80 grams of sugar, 80 grams of vinegar, 30 grams of vinegar, and 1 gram of minced ginger.
Production process (1) Press the gluten into 0.5cm thick slices and then cut into 3cm wide strips.
Then put a pair of bamboo chopsticks together and wrap the gluten strips evenly on them from top to bottom without letting them loosen.
After wrapping, leave it for 5 to 6 minutes to allow it to fully stick. Then put the chopsticks together into a pot of boiling water, cook over a slow fire for about 30 minutes, take it out and put it in cold water, and slowly pull out the chopsticks.
(2) Cut the gluten into 1.3cm wide sections, put it in a bowl, add soy sauce and mix evenly, squeeze it a little and dip it in dry starch.
(3) Boil the winter bamboo shoots in boiling water, cut into small strips 3 cm long, 1 cm wide, and 0.5 cm thick, cut into the shape of pork ribs, and embed them into the gluten segments one by one, so that both ends are exposed a little, like ribs.
(4) Remove the seeds and tendons from the green and red bell peppers, wash them; wash the fungus and cut them into thin strips.
(5) Put the fungus shreds in a bowl, add white soup, sugar, soy sauce (2 grams), vinegar, wet starch, etc. to make a sauce.
(6) Pour sesame oil into the frying spoon, heat it up to 70% to 80% heat, add the "pork ribs", fry until it turns into a yellow sauce, pour it into a colander and drain the oil.
(7) Return the frying spoon to high heat, add sesame oil (30 grams), heat to 50% to 60% heat, add shredded green and red bell peppers, and minced ginger, stir-fry for a few times, cook in the gravy and stir evenly, then
Add the fried "pork ribs", turn it over a few times, and add an appropriate amount of sesame oil and serve.
·Sichuan Sweet and Sour Pork Ribs is a well-known cold dish in Sichuan. It uses the deep-fried cooking method. It has a sweet and sour flavor. It is shiny amber, dry and moist, and has a mellow sweet and sour taste. It is an excellent snack or appetizer.
vegetable.
First go to the market and buy an appropriate amount of pork ribs. (When we make sweet and sour pork ribs, we cook a lot at one time. First, we like to eat it. Second, it makes it easier to cook more. Third, this dish is a large-volume and better-quality dish.) Let the boss help
Chop it into small pieces to save yourself the trouble of getting home and hurting your knife.
Prepare some ginger, green onion, pepper, salt, sugar, vinegar and other condiments.