Subordinate cuisine: Su cuisine.
Practice 1
Name of dish: sweet and sour pork ribs
Ingredients: 500g pork ribs, soy sauce, brown sugar (or white sugar), red vinegar, onion, ginger, vegetable oil, etc.
Preparation: Chop a catty of spareribs into small pieces of 3-4 cm square, wash them in boiling water to remove blood foam, then wash them, drain the water, and marinate them with cooking wine, fine salt, raw flour, pepper and vegetarian meal. Knock in an egg, add a small amount of purified water (about half of the amount of flour ground by wheat) and mix them evenly.
Construction: After the fire in the oil pan is booming, roll the marinated spareribs with bamboo chopsticks in the batter and wrap them on the lake, quickly fry them in hot oil and drain the oil with a colander. After the pan is cleaned, intervene in a small amount of oil in Yangzhou Qin Dynasty crock noodles, put in two garlic slices and stir-fry two ginger slices slightly, and intervene in a small half bowl of soy sauce and vinegar mixed juice (the ratio of soy sauce and vinegar is about 2:/kloc-)
Practice 2:
Sweet and Sour Spare Ribs
Raw materials: pork ribs1000g, refined salt, edible powder, onion, ginger, Shaoxing wine, soy sauce, soft sugar, wet powder, nasal vinegar, etc.
Method: 1, select local pigs with fine meat quality, chop pork ribs (including pregnant ribs, young ribs and cartilage) into 4 cm squares, marinate them with salt and edible powder (the ratio is 5:1,marinate them in summer 12 hours, and soak them in clean water for about 6 hours).
2. Deep-fry the ribs with strong fire until golden brown, put them into a large pot, add minced onion and ginger, Shaoxing wine and purified water, simmer and scoop a little broth with slow fire, add soy sauce and white sugar, thicken them, and finally add vinegar to the pot.
Features: the sauce is red and bright, sweet and sour.
Sichuan cuisine belongs to the cuisine.
Sweet and Sour Spare Ribs
Practice 1
Practice 2
Name of dish: sweet and sour pork ribs
Features: bright red color, dry nasal spray, sweet and sour taste.
Ingredients: pork ribs 450g, cooked sesame 20g, salt 3g, pepper 5g, [url wine 20g, ginger10g, onion10g, clear oil 50g, Hangzhou snacks 50g, fresh soup150g, vinegar 50g, red pond (or sugar)/kloc.
Construction process: chop pork ribs into 5 cm segments, put them into boiling water, take them out and put them into a steaming basin, add salt, pepper, cooking wine, ginger, onion and fresh soup, put them into a cage and steam until the meat is separated from the bone, take them out and put them on a high fire, add oil and heat them to 180℃, add ribs and fry them until they turn golden, then take them out, add clear oil and heat them, stir-fry sugar juice and add fresh soup.
remarks
Sweet and sour sparerib is a famous cold dish in Sichuan, which is cooked by frying. It belongs to the sweet and sour flavor, and it is an excellent next banquet or appetizer.
Go to the market to buy a proper amount of ribs first. (When we make sweet and sour ribs, we cook a lot at a time, first, we like to eat them, second, we make them more convenient, and third, this dish belongs to a large variety with better quality.) Let the boss help you chop them into small pieces, so as to avoid the trouble of going home, and then prepare some condiments such as ginger, pepper, salt, sugar and vinegar.
Boil water in the pot, put the ribs in the pot, add ginger onion, pepper, cooking wine, burn gold for 1 million, and remove the floating foam after the barbecue shop opens, so that the meat on the ribs can be fished out and drained (restaurants generally don't need to cook, but steam after boiling, so that the meat tastes stronger, but only if there are conditions-steam in a steamer forever)
Then put the pot on fire, put the oil in it and burn it to 70% heat (the oil surface begins to smoke), fry the ribs until they are brown, take out the oil, wash the pot, then add the soup with salt and sugar to taste (slightly salty and sweet), and adjust the color of the sugar (made by frying with white sugar until they are brown and red, if not, you can add soy sauce (but black) or coke), add the ribs, and burn them in Chinese until the soup is dry.
At this time, be sure to hold back, and don't sweep it all away before it gets cold, so the sweet and sour pork ribs that are more sweet after cooling will no longer exist. Besides this, you can also sprinkle a little white sesame seeds on the plate after taking out the pot.
Add, change the white sugar into brown sugar or rock sugar, so that the color of the dish will be brighter.
Zhejiang cuisine belongs to the cuisine.
Practice 1
Name of dish: sweet and sour pork ribs
Raw materials:
500 grams of pork ribs, chopped green onion, Jiang Mo, soy sauce, cooking oil, white sugar, vinegar, cooking wine and salt.
Build:
① Wash and chop the ribs into 3cm long pieces, blanch them with boiling water, take them out and put them in a basin, and marinate them with salt and soy sauce.
(2) oil the wok and burn it to 60% heat, fry the ribs until they are honey-colored, and take them out; Heat the oil temperature to 80%, then fry in the pan until golden brown and take it out.
(3) Leave a little oil in the wok to heat it, add chopped green onion, Jiang Mo explodes the nose, intervene in a proper amount of clean water, soy sauce, vinegar, sugar, cooking wine, and pour in the ribs. After boiling, simmer with slow fire until the soup is thick, and the ribs are cooked. Pour in the cooked oil and take out.
Features:
Bright red color, sweet and sour taste, appetizing and spleen strengthening.
Simple practice of sweet and sour pork ribs
1 Prepare pork ribs with a little fat first (I don't think they are as good as this), and prepare as many as you want, and you can sell the meat chef to chop them for you;
2 Add water and salt to the ribs and cook them until they are 80% cooked. If you have enough time, you can cook them in an electric rice cooker.
3 Take out the sparerib (soup for later use), drain it and put it in an oil pan (not too much oil, because fried sparerib will get oil) and stir-fry. First, pour in the yellow soup and stir-fry the wine and spray the nose, then add soy sauce and spray the nose, then pour the soup into the pot, don't pour too much at a time, stir-fry it more frequently, and stir-fry the marinated vegetables for the last time until the juice is half dry, and create a career network liao ribs, and intervene in the sugar water that suits your mouth and stomach.
Focus on matters:
1 yellow soup soy sauce can be put more, and the colored soy sauce must be put later, and don't fry for too long. Because it is easy to paste the pot, you must not put miso;
2 you must stir fry more, so that the color of ribs will be even and elegant;
This method is characterized by simple steps and unique taste. The extra soup can also be used to cook side dishes, and you can drink it directly by sprinkling chopped green onion. It's really killing two birds with one stone.
Various practices, different characteristics of the mouth and stomach, high nutritional value, and also loved by many people, is a home-cooked dish.
Warm reminder
It is high in sugar and egg white, so it is high in calories, so it should be weighed properly when eating.
Simple method 2 of sweet and sour pork ribs:
Sweet and sour pork ribs materials: ribs, aniseed, chili pepper, ginger slices, onion segments, salt, chicken essence, sugar, vinegar, soy sauce and tomato sauce.
1, tighten the ribs, put everything in the boiling water, such as material 1, cook the ribs with slow fire until they are cooked for 8 minutes, and take them out for later use.
2. Put salt, chicken essence, sugar, vinegar, soy sauce, tomato sauce, etc. into a small bowl and make it into sweet and sour juice for later use. How much seasoning to put in it depends on the stomach of a population.
3, wok hot oil, pour the sweet and sour juice in the home menu, boil the sweet and sour juice and pour it into the cooked ribs.
Four, the fire juice plate
Besides egg white, fat and vitamins, ribs also contain a lot of calcium phosphate, collagen and bone-sticky egg white, which can provide calcium ribs for children and old people with high nutritional value, and have the effects of nourishing yin, moistening dryness, nourishing essence and enriching blood.
Sweet and sour row:
Ingredients: ginger slices with small scallions, star anise, soft sugar, soy sauce, nasal vinegar, sesame seeds.
Practice:
1) Wash the blood in small rows and stamp them into 4cm pieces.
2) Put a proper amount of clean water into the pot, put it into a small row after the water boils, skim the foam and put it into the onion section after boiling, cook ginger slices and star anise with slow fire until the small row is soft and rotten (about 50 minutes), take it out and drain it, then pour it into a net basket to drain the oil.
4) Put a little clean water and soft sugar into the pot, and gradually boil the soft sugar with slow fire. When the appearance bubbles and the color gradually changes to Huang Shi, add salt, soy sauce and nasal vinegar, and mix them evenly to make them boil deep red. Then, put the fried small pieces into stir fry, so that each small row is wrapped in soup (this is the most crucial step of Xi 'an Lao Zhang's bacon sandwich! )
5) Out of the pot, sprinkle some sesame seeds, hot and cold, both practical!
Sichuan-style cold dishes-sweet and sour pork ribs. Why is the title here called Sichuan-style cold dishes? Because sweet and sour pork ribs are very popular all over the world, and each place has its own different practices. For example, some places add ketchup to taste. Authentic Sichuan sweet and sour pork ribs don't use ketchup. But I don't know about other places, so I won't comment much.
In fact, this dish is still not very troublesome, and cooking is not as standard as baking bread. In many cases, it is just the right amount, and basically everything is not the same every time, and the taste is different every time. Everyone should read the menu as a reference, or just taste the seasoning themselves =)
material
Small ribs, 2 pounds, rock sugar 10, oil, soy sauce, cooking wine, vinegar, salt, water and white sesame.
method of work
1. Add some water and salt to the ribs, cook them in a pan and drain them.
2. Put oil in the pan, add 6 pieces of rock sugar, and stir with a shovel to melt the rock sugar.
3. When the rock sugar oil turns yellow, add the cooked spareribs and stir-fry, so that the spareribs are coated with sugar.
4. Add cooking wine, soy sauce, salt, vinegar and the remaining rock sugar, stir-fry the small ribs, add a little water, and turn to medium heat after boiling.
5. Cook the spareribs slowly over medium heat, and then cook the spareribs until they are soft.
6. Sprinkle white sesame seeds on the pan and let it cool before eating.