Sweet and sour pork practice one
Materials: 500 grams of ribs, 1 scallion, 1 piece of ginger, 2 cloves of garlic, starch, 500 grams of cooking oil (45 grams of actual consumption), soy sauce 1/2 tbsp, 1 tbsp of balsamic vinegar, 1/2 tsp of salt, 1 tbsp of sugar, 1/2 tsp of monosodium glutamate.
Steps
1, prepare 500 grams of chops blanched, in the pot to cook for thirty minutes, broth can cook noodles, do not cool waste yo.
2, with a tablespoon of cooking wine, a tablespoon of soy sauce, half a tablespoon of soy sauce, two tablespoons of balsamic vinegar (not white vinegar) marinade 20 minutes.
3. Fish out the ribs, then rinse and control the water and set aside. Put them into a frying pan and fry them until golden brown, be careful not to put too much oil in so that you can save the oil, as long as you turn them over diligently.
4, the pot put ribs, marinated ribs of water, three tablespoons of sugar (bold sugar it, three tablespoons, do not be afraid of more). Half a bowl of broth boiled over high heat, seasoned with half a teaspoon of salt to taste.
5, simmer for ten minutes on high heat to collect juice, collect juice when the last addition of a tablespoon of balsamic vinegar, that sweet and sour out of the mouth.
6, the pro out of the pot sprinkle green onion sesame seeds, a little monosodium glutamate.
Sweet and sour pork recipe 2
Materials: 1 tbsp cooking wine, 2 tbsp soy sauce, 3 tbsp sugar, 4 tbsp vinegar, 5 tbsp water, 2 seasonings, green onion, ginger, 1 tsp salt.
Steps
1, the first will buy the chops wash, general supermarkets sell packaged ribs are longer, buy back the best chopped, chopped into half on it, you can also buy the kind of not yet cut, let the supermarket staff to help you chop a little smaller.
2, take the soup pot, filled with water, small ribs cold water into the pot, after the pot skimmed off the foam, blood foam, into the onion, ginger, spices, turn the heat to simmer for 30-60 minutes, depending on your time, just blanch it.
3, ribs cooked well out, put aside to control the water. At this time we do a bowl of sauce, 1 tablespoon of cooking wine, two tablespoons of soy sauce, three tablespoons of sugar, four tablespoons of vinegar, 5 tablespoons of water, in accordance with this ratio of good flavor sauce can be, how much sauce according to how much your ribs to adjust. Like different flavors should also be according to their own needs to increase or decrease seasoning.
4, take the frying pan, pour in the right amount of oil, if your frying pan is not non-stick, then throw two or three slices of ginger down, with a spatula pressed ginger in the pan wipe, so that a moment to pour into the pork ribs stir-fried when it will not stick.
5, the oil is hot, pour into the ribs, slowly stir fry with a small fire, to be the surface of the ribs is a light golden brown can be. Some practices at this time to deep fry, some began to fry the sugar color, I think deep frying trouble not fried, because we do another sweet and sour sauce, so do not fry the sugar color.
6, ribs stir-fried, pour into the flavor sauce just adjusted, the flavor sauce should be able to just barely over the ribs, high heat to boil and then turn the fire slowly let it stew to taste, and then also according to their own needs to add a little salt, to be soup is almost dry, open the fire to close the dry, and then before leaving the pot can be cooked into some vinegar, stir fry evenly can be sheng out.
Nutritional Value of Sweet and Sour Spare Ribs
Sweet and Sour Spare Ribs is a representative of the sweet and sour flavor of a popular favorite traditional dish, which selects the fresh pork ribs as the material, the meat is tender, the color is red and oily.
Pork ribs have the effect of nourishing yin and moistening dryness, benefiting essence and replenishing blood, which is suitable for people with deficiency of qi and blood and yin deficiency.