Cuisine: Shanghai

Features: Shanghai

Ingredients

Pork Spare Ribs 25Og, Tomato Sauce, 25g of Sugar, 2Og of Vinegar, 1Og of Cooking Wine, 3g of Salt, and 1OOg of Oil.

Procedure

①wash the ribs, with cooking wine, salt marinade. ② pot on the fire, put the oil boiled to 60% hot, into the ribs fried to a golden brown fish out; ③ another sitting pot of oil, put sugar, ketchup, vinegar, salt, stirred into the sweet and sour sauce, and then put the fried ribs into the stir-frying until evenly hung on the soup can be.

Add two tablespoons of sugar, add a little salt (soy sauce can also be used), tomato paste to hang color with, not too much, to use vinegar, and out of the pot before adding, will have the flavor.

Name Sweet and Sour Spare Ribs

Cuisine Zhejiang

Features Crispy and golden outside, tender and fresh inside. Sweet and sour, slightly salty.

Ingredients

Main Ingredients 160g of raw gluten, 26g of water-sprouted fungus, 220g of net bamboo shoots (sliced yucca), 22g of green and red persimmons each. Seasonings 600 grams of sesame oil (consumed 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 oil, 30 grams of vinegar, 1 gram of ginger.

Making Process

(1) Press the gluten into 0.5-cm-thick slices, then cut into 3-cm-wide strips. Then put a pair of bamboo chopsticks together and wrap the gluten strips evenly from top to bottom without letting it loose. Let it stand for 5 to 6 minutes after wrapping, so that it can fully stick firmly, and then put it into a pot of boiling water with chopsticks together and cook it over moderate heat for about 30 minutes, then fish it out and put it in cool water, and slowly pull out the chopsticks. (2) Cut the gluten into 1.3 cm wide pieces again, put them in a bowl and add soy sauce and mix well, then squeeze them slightly and dip them in the dry starch. (3) cook the asparagus in boiling water, cut into small strips 3 cm long, 1 centimeter wide, 0.5 cm thick, trimmed into the shape of pork ribs, one by one, embedded in the gluten segments, so that the two ends are exposed a little bit, shaped like ribs. (4) green and red persimmon peppers to remove seeds and tendons, washed; wooden ears cleaned, cut into thin strips together. (5) put the wooden ear shredded in a bowl, add white soup, sugar, soy sauce (2 grams), vinegar, wet starch, etc. into a gravy. (6) frying spoon into the fragrant oil, burned on a high flame to 7 ~ 8 into the heat, into the "pork ribs", fried into a sauce yellow, poured into a leaky spoon to drain the oil. (7) frying spoon and then back to the fire, add sesame oil (30 grams), burned to 5 ~ 6 into the heat into the green and red tomato pepper, ginger, stir-fry a few times, cook the gravy and stir evenly, then put in the fried "pork ribs", turning a few times, dripping down the right amount of sesame oil that is completed.

Name Sweet and Sour Spare Ribs

Cuisine Zhejiang

Features Bright red and yellow oil, similar to spare ribs, burnt on the outside and tender on the inside, sweet, sour and fresh aroma, eaten often without getting tired, health care.

Ingredients

Main Ingredients 160 grams of raw gluten, 26 grams of water fungus, 220 grams of net bamboo shoots (yulan slices), 22 grams of green and red persimmons. Seasonings 600 grams of sesame oil (consumed 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 oil, 30 grams of vinegar, 1 gram of ginger.

Making process

(1) Press the gluten into 0.5 cm thick slices, then cut into 3 cm wide long strips. Then put a pair of bamboo chopsticks together and wrap the gluten strips evenly from top to bottom without letting it loose. Let it stand for 5 to 6 minutes after wrapping, so that it can fully stick firmly, and then put it into a pot of boiling water with chopsticks together and cook it over moderate heat for about 30 minutes, then fish it out and put it in cool water, and slowly pull out the chopsticks. (2) Cut the gluten into 1.3 cm wide pieces again, put them in a bowl and mix well with the soy sauce, then squeeze them slightly and dip them in the dry starch. (3) Cook the asparagus in boiling water, cut into small strips 3 cm long, 1 cm wide and 0.5 cm thick, trimmed to the shape of pork ribs, and embedded one by one into the gluten segments so that the ends are exposed a little bit, shaped like ribs. (4) green and red persimmon peppers to remove seeds and tendons, washed; wood ears clean, cut into fine julienne. (5) put the fungus in a bowl, add white soup, sugar, soy sauce (2 grams), vinegar, wet starch, etc. into the gravy. (6) frying spoon into the fragrant oil, on a high flame to 7 ~ 8 into the heat, into the "pork ribs", fried into a sauce yellow, poured into a leaky spoon to drain the oil. (7) frying spoon and then back to the fire, add sesame oil (30 grams), burned to 5 ~ 6 into the heat into the green and red tomato pepper, ginger, stir-fry a few times, cook the gravy and stir evenly, then put in the fried "pork ribs", turning a few times, dripping down the right amount of sesame oil that is completed.

-Sichuan Sweet and Sour Spare Ribs

It is a very famous Sichuan cold dish, using the cooking method of deep-frying, belonging to the sweet and sour flavor, amber and oil, dry and moist, sweet and sour and mellow, it is a very good wine dish or appetizer.

First go to the market to buy the right amount of pork ribs, (we do sweet and sour pork ribs when we do a lot at a time, one is like to eat, the second is to do more to save time, the third is that this dish belongs to the quality of the quantity of better varieties.) Let the boss help you chop it into small pieces, so that you don't have to go home and bother yourself, and it hurts your knife. Then prepare some ginger and green onion, pepper, salt, sugar, vinegar and other seasonings.

boil water in the pot, put the ribs under the pot to cook, add ginger and green onions, pepper, cooking wine, boil and beat the foam, continue to switch to medium-low heat cooking until the meat on the ribs can be off the bone can be fished out and drained (restaurants generally do not have to cook, but the water after steaming, so that the meat flavor is more intense, but there are conditions - a long time with a steamer basket steam)

and then the pot on the fire, put the oil burned to seventy percent of the heat (the oil surface began to (the oil surface began to smoke), under the ribs fried until brown-red fish out. Pour out the oil, clean the pot, and then add soup and salt, sugar seasoning (slightly salty and sweet), sugar coloring (with sugar and oil to fry until brownish-red made of water, if you do not know, you can add soy sauce (but blackened) or cola), into the spare ribs, with a small and medium fire until the soup is almost dry, add vinegar and stir-fry until the juice is bright oil, drizzle a little sesame oil and turn it can be its pot.

This time must hold back, not yet cool all sweep clean, then cool more delicious sweet and sour pork will not exist. In addition, you can also sprinkle a little white sesame seeds on the plate after rising.

-Sweet and Sour Spare Ribs

Raw Material:

Chopped spare ribs (put into the freezer for about 1 hour, easy to chop), sugar, vinegar, soy sauce, sesame seeds in moderation

Making Methods:

First step: frying pan with water, boil, pour in the spare ribs to blanch again, the purpose is to get rid of the blood foam. Clip out the ribs.

The second step: re in the frying pan into two small bowls of water, pour the ribs, add sugar, vinegar, soy sauce, with medium heat, boiling state, between the need to stir fry, has been the water dry, now oil. Pour in sesame seeds and stir fry. You can then plate it up.

- Glutinous sand ribs

Raw materials:

Pork ribs 800 grams of glutinous rice 200 grams of mung beans 100 grams of 150 grams of old pumpkin 10 grams of green onions fine salt, cooking wine, mash juice, sugar, red soy sauce, chicken essence, peanut butter, sweet flour sauce, oyster sauce, five-spice powder, ginger rice, pepper mushrooms, cooked vegetable oil, each appropriate

Methodology:

1. Chopped into 8 cm long section, Na pot, with fine salt, cooking wine, mash juice, red soy sauce, chicken essence, peanut butter, sweet flour sauce, five-spice powder, ginger rice, pepper and oyster sauce, cooked vegetable oil, mix well, steam on the cage and take out; pumpkin peeled and cut into slices, blanch in a pot of boiling water, fished out of the bottom of a round plate (windmill-shaped); glutinous rice, mung beans cleaned into a bowl, mixed with the right amount of water, steamed and take out, and then use salt! The first thing you need to do is to make sure that you have the right amount of water to steam them, and then add salt, sugar, and oyster sauce.

2. Steam ribs placed into the steam bowl bottom, and then into the flavored glutinous rice and mung beans, and then into the cage with a high-fire steam to ribs? Soft, take out and turn buckle in the pad with pumpkin slices of the disk, that is, into.

Features: Salty, fresh, sticky, soft and tasty.

-Boiled Pork Spare Ribs

Main Ingredients:

Straight rib pork spare ribs 600 grams (1 catty 2 taels).

Ingredients:

500 grams (1 catty) of baby bok choy core, 20 grams of minced cilantro.

Seasoning:

Salt, monosodium glutamate, ginger, red oil, ground coriander, ground pepper, ground pickled pepper, pickled red pepper, pickled ginger, garlic, fluffy powder, broth, soy sauce, small onion knots are moderate.

Practice:

1. straight rib pork ribs chopped into 6 cm long section, mixed into the fluffy meat powder salt, monosodium glutamate, ginger, scallion knots on the cage steaming removed;

2. sitting pot, leaving oil, into the pickled peppercorns, pickled baby ginger, garlic particles stir-fried to the aroma of the overflowing, under the broth, soy sauce soy sauce, monosodium glutamate, straight rib pork ribs cooked for 8 minutes to thicken the dish;

3. Chinese cabbage core fried around the edge, will be pepper, coriander end sprinkled in straight rib pork ribs, pouring hot red oil can be.

Features:

Red and oily color, fresh and spicy flavor long, smooth and delicious texture.

Tips:

Seasoning should be complete; steam straight rib pork ribs can not be too cooked rotten.