All three cuisines have this dish Shanghai cuisine with simple ingredients focusing on the sweet and sour taste inside the use of ketchup, which is also a characteristic of Shanghai cuisine
Zhejiang cuisine with rich materials and fine practice is the color, aroma and taste of the whole
Szechuan cuisine, even if you do sweet and sour spare ribs also do not forget to add scallions, ginger, peppercorns
Chang their concoction juice, only the Shanghai cuisine with ketchup, the taste of Shanghai cuisine is partial to the light, Zhejiang cuisine, the taste of Sichuan cuisine is heavy
The sweet and sour pork belongs to the roasted pork. Sichuan cuisine is heavy
Sweet and sour spare ribs of Shanghai and Zhejiang cuisines belong to the roasted dishes
Sichuan sweet and sour spare ribs is a very famous cold dishes in Sichuan, with a deep-fried collection of cooking methods, belonging to the sweet and sour flavor, amber and oil, dry and moist, sweet and sour mellow, it is a very good wine dishes or appetizers.
Sweet and sour pork belongs to which cuisine? Please gods
Zhejiang and Jiangsu cuisine
Sweet and sour pork ribs sweet and sour fish! Sweet and sour pork belongs to what cuisine? 20 points
Sweet and sour pork belongs to the home-cooked dishes, all kinds of dishes have such a dish, more homemade.
Name: sweet and sour pork
Ingredients: pork tenderloin , sugar, ketchup, eggs, ginger, cornstarch, white pepper, salt, white sesame seeds
Method:
1, take ginger
2, beat the egg, take the egg
3, the tenderloin cut into long strips
4, put the right amount of salt
Ingredients, the right amount of white Pepper
6, egg white
7, ginger juice
8, mix well, marinate for a while
9, marinated tenderloin coated with cornstarch
10, into the frying pan, the surface of the cornstarch color
11, fish out
12, fried again, the surface of the surface of the slightly charred and crisp
13, Strain the oil
14, another pot, put the right amount of tomato sauce
15, the right amount of white
16, a little water, boil
17, add a little cornstarch water (cornstarch + water)
18, cook until the soup thickened turn off the fire
19, quickly poured into the deep-fried tenderloin
20, stir fry well
21, sprinkle sesame seeds
22, out of the pot
Sweet and sour pork belongs to what cuisine
three cuisines have this dish HU simple ingredients focus on the sweet and sour taste of the inside of the use of ketchup, which is also a characteristic of the Shanghai cuisine
Zhejiang cuisine with a wealth of ingredients and fine practice is color, flavor and taste of the whole
Sichuan cuisine, even if you do sweet and sour pork, do not forget to add scallions, ginger, peppers and other ingredients.
The Sichuan cuisine even make sweet and sour pork onion, ginger, pepper
Their sauce is only Shanghai cuisine with tomato sauce, Shanghai cuisine taste but light Zhejiang cuisine, Sichuan cuisine heavy
Shanghai cuisine Zhejiang cuisine sweet and sour pork belongs to the roasted dishes
Sichuan sweet and sour pork is a very famous cold dishes in Sichuan, the use of deep-fried collection of cooking methods, belonging to the sweet and sour flavor, amber oil, dry and moist, sweet and sour mellow, it's a very good It is an excellent wine dish or appetizer.
What is the story of Sweet and Sour Spare Ribs?
The story of Wuxi Sweet and Sour Spare RibsWuxi meat bones are famous all over the world and are sold well in the whole country, especially the soy sauce spare ribs produced and sold in Sanfengqiao are the best. Its color is reddish sauce, the meat is crispy, the bone smells rich, the juice is thick and fresh, salty and sweet, fully embodies the basic flavor characteristics of Wuxi cuisine. Legend has it that Wuxi meat bones were created in the Song Dynasty, and it also has an uneasy relationship with the living Buddha Jigong.
One day, Wuxi city came to a Taoist robe, holding a broken fan beggar. He walked into a cooked meat store and asked for money from the shopkeeper, who said to him, "No money, just give you a piece of meat to eat." So he lifted up a piece of cooked pork weighing several pounds and handed it to the beggar. It turned out that he was the legendary living Buddha Jigong. Jigong received meat to eat, eat and then to the shopkeeper want, so eat and want, want to eat, finally upset the shopkeeper. He said, "You've eaten all the meat, what will I sell tomorrow?" Jigong then took over the conversation and replied cheerfully, "Sell bones!" Then he pulled down a few bushels from a broken bushel, wrapped up a few leftover meat bones, and gave them to the shopkeeper, saying, "Cook these bushels with the meat bones, and the meat I have eaten will be doubled back to you." When the shopkeeper heard this, he looked up and down at the beggar in front of him and thought that he did not look like he was joking, but he still believed him. The next morning, when he got up to cook the meat, he put the bushy tendons and bones given to him by Jigong into the pot to cook and burn them, thinking he might as well give it a try. Who knows, soon from the pot out of a pungent gravy flavor. He opened the lid of the pot and saw a pot full of bones with fine meat bubbling with a tantalizing aroma. When he took out the meat and tasted it, it was so crispy and flavorful that the shopkeeper was surprised. Neighbors also rushed to watch this strange thing, and have tasted, all feel unusually delicious.
Since then, the butcher store began to operate a meat bone business, earned a lot of money. In the Qing Dynasty, Wuxi South Gate "Mo Xing Sheng meat store" sauce meat ribs are quite popular. Later, Sanfengqiao near the "Yu Shen meat store" in order to expand the trade, to compete for the market, hired a few high-paid meat masters, and learn from the previous and other meat store cooking meat bones on the basis of experience, improve the selection of raw materials, seasoning, operation methods, so by the end of the Qing Dynasty, Sanfengqiao meat bones have been famous all over the world.
How to make the most authentic sweet and sour pork?
Authentic Sweet and Sour Spare Ribs
Sweet and Sour Spare Ribs has always been a favorite dish of many people, with a unique taste, sweet but not greasy, Sweet and Sour Spare Ribs is a very famous cold dish in Sichuan, with a deep-fried collection of cooking methods, belonging to the sweet and sour flavor, amber and oily, dry and fragrant, sweet and sour and mellow, it's an
excellent wine dish or appetizer. Sweet and sour pork is one of the most common home cooking, so how to make authentic sweet and sour pork? There are many ways to do sweet and sour pork, here to introduce the most commonly used sweet and sour pork several practices, detailed practices are as follows:
Sweet and sour pork practices a:
1, sweet and sour pork of the preparation work.
1 catty or so ribs washed, (not too much, according to analysis, the general household pot and the size of the fire, can make the best flavor of the ribs weight in 1 catty 2 two, that 2 two is to take into account the ribs will be shrunken,) filtered dry water on the plate, sprinkle with salt, gravy powder, mix thoroughly, be sure to operate with your hands, and vigorously pinch the gravy powder on the surface of the ribs
This is the washed ribs, and gravy powder and salt!
2, sweet and sour pork blanching.
When you start to cook with water, this water is a delicate matter, you can't cook with white water, in cold water, you have to put dried chili peppers, peppercorns, star anise, a very small amount of fennel, more water, usually just enough to exceed the ribs half a knuckle of the fingers of the doubled, and then keep letting the water less open, and so on to reduce to half of the time, put the ribs under the pot. And then when the ribs are cooked 7 layers, while the water in the pan is going to turn a light black color, (you have to use a cast iron frying pan, hehehe, or less flavor.) Turn off the heat, the ribs with chopsticks out, as long as the ribs, anything else do not fish out.
This is blanched ribs, 7 mature, you can still see the bright red in the meat
3, sweet and sour pork deep-fried.
This time to wash the pot, and then put lard as appropriate, remember not to use other oil. When the oil burns to smoke, remove the water from the ribs into the pot, this time immediately with the smallest fire, slowly fry, to 9 layers of cooked, and then fish out.
This is the deep-fried ribs, meat is thin, not fried for too long, if the meat is fat, it is recommended to fry a little more, and you can put less lard
4, pour out the excess lard, be sure to wash the pot, and then put a small amount of water, less hot, put in a small amount of salt, into the authentic Shaanxi old chenggong vinegar, one or two spoons, into the 5 spoons of sugar, and then into the 2 spoons of Hongtang, and so on the cooking bubbles, put into the ribs. Cook the ribs together, this time remember, must keep shoveling, in the process of shoveling, taste, properly adjust the sugar and vinegar to meet their own tastes, usually smells of vinegar, eat on the sweet and sour. This time to put the right amount of fresh chili powder produced in Sichuan, a small amount of red pepper powder, and then stir-fried together, and so completely dry when the sugar can be pulled out of the silk, this time sprinkled into the white sesame seeds, the amount of their own decision.
This is the success of the sweet and sour pork, because there is no white sesame, only with black sesame instead
really can pull out of the silk Oh, should have been photographed, I only one person, not good photo
PS: the raw white sesame can not be used, must first use a small fire, was fried, only after the frying sesame seeds to fry, to fry until you stand in the pot on the side of the sesame aroma can be smelled.
After the success of this dish, you can eat from the bones of sour, sweet, crispy, spicy, numb, salty, and pork ribs will not be stuffed teeth, but also tender taste, free time you can try, may you all have a good appetite.
Sweet and sour pork special tips:
Sweet and sour pork raw materials required for the best use of pork ribs (small rows) taste better, but unfortunately I bought is not the rib, this is a small regret, you want to do it, it is best to buy rib. Ribs cut into pieces, flying water, and then rinse once with warm water, drain. Pan into the oil, a little more, burst incense ginger, at the same time the ribs down to fry, while adding wine, a little soy sauce, sugar, stir-fry together, until the meat color becomes golden red, add water did not exceed the ribs, while the material to add into the sugar (sugar to be more) balsamic vinegar (non-white rice vinegar, but brown balsamic vinegar) vinegar do not skimp, or else do it out of the death of sweetness, it will be greasy.
After boiling it over high heat, change to low heat and simmer. Don't be in a hurry, slowly wait for the juice, midway more to turn a few times, must be patient to the end, the soup is dry, thick syrup will be hanging on the ribs, color and aroma, sheng out, taste, taste is also the top of the good, believe me, do not need to thickening can be simmered sweet and sour pork due to the thick sugar sauce, as long as the ingredients are enough, the proportion of when the fire is enough. You can't make too much soup with sweet and sour pork, otherwise you don't have enough sugar, or the fire is not enough, what is the best fire? That is, when you use chopsticks to clip the ribs off the plate, the thick juice will stick to the ribs, forming a sugar line that seems to pull out the silk, but in reality, it will not pull out the silk, and that is the extent of the juice, for the best.
Other ways to make sweet and sour pork:
Sweet and sour pork of ...... >>
Sweet and sour spare ribs from
Affiliated Cuisine Zhejiang cuisine
Characteristics Red and yellow oil, shaped like spare ribs, burnt on the outside and tender on the inside, sweet and sour and fresh aroma, eaten often without getting tired of it, nourishing the body and health care.
Ingredients
Main Ingredients: 60g of raw gluten stalks, 26g of water fungus, 220g of bamboo shoots, 22g 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.
Preparation process
(1) Press the gluten into 0.5 cm thick slices, and 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 in the gluten segments one by one 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 and other thickening sauce. (6) frying spoon into the sesame oil, on a high flame to 7 ~ 80% heat, into the "pork ribs", fried to sauce yellow, poured into a funnel to drain the oil. (7) frying spoon and then back to the high 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.