Sweet and Sour Spare Ribs for Cold Dishes

It is seasoned with fresh pork ribs, tender meat, red and oily color, crispy and sweet taste, quite popular with Jiangnan diners

Subordinate cuisine: Su cuisine

Style of cooking

Dish name: sweet and sour pork

Ingredients: 500 grams of pork ribs, soy sauce, brown sugar (or white sugar), red vinegar, green onions, ginger, vegetable oil, etc.

Preparation: a catty of ribs, one pound of pork ribs, one pound of pork ribs, one catty of soy sauce, one pound of brown sugar (or white sugar), one catty of pork ribs, one catty of soy sauce, one catty of brown sugar (or white sugar), red vinegar, onion, ginger, vegetable oil, etc. Spare ribs a catty, chopped into three or four centimeters square small pieces, washed under the boiling water blanch to remove blood foam, and then washed, drained, with cooking wine, fine salt, cornstarch, pepper, monosodium glutamate marinade. Fine white wheat flour half a bowl, cracked into an egg, add a small amount of water (about one-half of the amount of wheat flour), into a uniform wheat flour paste, and wheat flour paste with a small amount of fine salt.

Construction: frying pan on medium heat, use bamboo chopsticks to hold the marinated baby back ribs in the batter rolled a bit to wrap the top of the lake, quickly put into the hot oil and deep-fried into a golden brown, with a slotted spoon to drain the oil. Wash the pot and then inserted Yangzhou Qin Dynasty Wakan noodles a small amount of oil, into the two cloves of garlic, ginger two petals lightly stirred, inserted a small bowl of soy sauce and vinegar and juice (soy sauce and vinegar ratio of about 2:1), and inserted a small spoon of granulated sugar, burned evenly inserted into the fried baby back ribs to collect the juice (collect the juice can be inserted in a small amount of cornstarch thickening) can be, mounted on a plate sprinkled with scallions.

Style two:

Sweet and sour pork

Raw materials: 1000 grams of pork ribs, refined salt, flour, green onions, ginger, shaoxing wine, soy sauce, sugar, wet flour, nasal vinegar, etc. Moderate

Measurement: 1, select the meat of the local pigs, the pork ribs (including pregnant chops, baby chops, cartilage), chopped into 4 centimeters of the square, marinated in salt and flour (the ratio of 5:1, summer and summer). The ratio is 5:1, 12 hours in summer, 24 hours in winter), with clean water immersion bleaching about 6 hours to dry

2, with a high fire ribs deep-fried into a golden brown, into the pot, add onion and ginger, wine, clean water, warmed up with the fire rotten scooped a little broth, inserted soy sauce, sugar, thickening, and finally vinegar after the pot

Features: red sauce, open and shiny, sweet and sour

Belonging to the cuisine Sichuan

Sweet and sour pork ribs

Style one

Style two

Dish name: sweet and sour pork ribs

Features: red color, dry nose moist, sweet and sour taste mellow

Raw materials: 450 grams of pork ribs, cooked sesame 20 grams of salt 3 grams of peppercorns 5 grams of wine 20 grams of wine, ginger 10 grams of scallions 10 grams of oil. 500 grams of Hangzhou snacks, 150 grams of fresh soup, 50 grams of vinegar, red pond (or sugar) 100 grams, 10 grams of nasal oil

Construction process: Pork spare ribs chopped into long about 5 cm section, into the boiling water out of the water, fished out of the steamer pot, add salt, pepper, cooking wine, ginger, onions, fresh soup into the cage steam until the meat away from the bone, pull out the spare ribs pot on a high flame, under the oil is heated to 180 ° C into the spare ribs fried golden yellow and fished out. Golden yellow fish out, under the clear oil is hot, fried sugar juice, add fresh soup, under the ribs, sugar with micro-fire collection of juice, soup will be dry, add vinegar, to be bright oil from the pot, drizzled with nasal oil, mounted on a plate to dry and cool, withdrawn on the sesame mix into

Remarks

Sweet and sour spare ribs is a very famous Sichuan gazpacho, with a deep-fried collection of cooking methods, belonging to the sugar and vinegar flavor type, the Tiger Prancer oil, dry nose moist, sweet and sour. pure, is an excellent wine or appetizers

First go to the market to buy the right amount of spare ribs, (we do sweet and sour pork when we do a lot of one time, one is like to eat, two is to do more trouble, three is that this dish belongs to the amount of quality better varieties) let the boss to help you chopped into small segments, to avoid the problem of their own home trouble, and hurt the knife and then prepare some ginger and green onions, peppercorns, salt, sugar, vinegar and other seasonings

Water in the pot is boiling, the water is boiling, the water is boiling.

boil water in the pot, put the ribs under the pot to cook, add ginger, onion, pepper, cooking wine, burn a million grill open and beat the foam, bear to switch to the Chinese fire to cook to the ribs on the meat can be off the bone can be fished out to drain the water (restaurants do not usually need to cook, but after the water steamed, so the meat flavor is more intense, but there are conditions - with a steamer basket for an eternity to steam)

After the pot set on the fire, put the oil burned to seventy percent of the heat (the surface of the oil started to smoke), the oil is not hot, so it's not a problem. began to smoke), under the ribs fried to brown red fish out of the oil out of the pan clean, then add soup and salt, sugar seasoning (slightly salty and sweet), sugar-colored coloring (with sugar oil fried to brown red made of water, if you do not know, you can add soy sauce (but blackened) or Coke), into the ribs, with the Chinese fire burned to the soup is almost dry, add vinegar stir-fry until the collection of juice and bright oil, drizzle into the little snuff oil and turn well to be able to its pan

This time, we must hold back, do not cool before all clean, then cool more sweet and sour pork will no longer exist in addition to this, you can also be sprinkled with a little white sesame after the pot on the plate

Add to this, change the white sugar into brown sugar or rock sugar, such as the dish's color will be more and more bright

Subordinate cuisine Zhejiang

Specialty

Specialties

Operations of the method of a

Name of dish

Dishes

Raw materials:

500 grams of pork ribs, chopped green onions, ginger, soy sauce, raw oil Beijing Quanjude grilled to join, sugar, vinegar, cooking wine, salt, each appropriate amount

Construction:

① ribs cleaned and chopped into 3 cm long section, boiled in boiling water for a while, fished out of the pot, inserted into salt, soy sauce marinated in taste

② frying pan filled with oil and burned to Sixty percent heat, under the ribs fried to honey-colored out; oil temperature heating to eighty percent, and then under the pot fried to golden brown out

③ frying pan to leave a little oil hot, into the chopped onions, ginger nose, insert the appropriate amount of water, soy sauce, vinegar, sugar, cooking wine, pouring into the spare ribs, boil and simmer until the soup is thick, ribs, drizzle with cooked oil, out of the pot can be

Features:

Color:

red, bright, sour, and sweet, appetizing, and build a new life, the first time I've ever seen it.

Sweet and sour, appetizing to build the spleen

Sweet and sour pork ribs simple method

1 first prepare with a little fat pork ribs (I think all the skinny is not as good as this), how much you want to eat on the preparation of how much you can ask the master of the meat seller to do for you chopped up;

2 pork ribs and water with an appropriate amount of salt to cook to eight mature, if there is enough time can be used to cook the rice burger;

3 fish out of the pork ribs (soup standby), drained and ready to go. ), drained into the frying pan (not too much oil, because the fried ribs will still be out of oil) stir-fry, first pour into the yellow broth stir-fried wine nose, then add soy sauce stir-fried soy sauce nose, after pouring soup into the pot, do not pour too much at a time, and then stir-fried, more pouring stir-fry frequently, and the last stir-fry until the juice is half-dry halibut create business network Liao ribs, inserted into the sugar and vinegar that fits your appetite, stir-fried until the juice is almost dry fashion plate

Paying attention to matters:

1 ribs with water and salt to eight mature, plenty of time if you can use riceburger. /p>

1 yellow soup soy sauce can put some more, color soy sauce must be a little bit after the release, and do not fry too long, because it is easy to paste the pot, must not be put taste;

2 must be more stir-fried, so the color of the ribs will be uniformly elegant;

3 this method of work is characterized by simple steps, and taste another, more than out of the soup can be boiled vegetables, and sprinkled with a little scallion will be able to drink directly.

Methods are varied, each with its own distinctive taste and nutritional value, but also by many people's favorite, is a home-cooked dish

Warm reminder

High sugar and high protein, so the calories are high, when eating catty should be appropriate

Sweet and sour pork simple method of two:

Sweet and sour pork ingredients

2, salt, chicken essence, sugar, vinegar, soy sauce, tomato sauce, etc. into a small bowl of sweet and sour sauce standby, how much seasoning to put in the individual appetite

Sweet and sour sauce

2, salt, chicken essence, sugar, vinegar, soy sauce, tomato sauce, etc. into a small bowl of sweet and sour sauce standby, how much seasoning to put in the individual appetite

3, the sweet and sour sauce standby, how much seasoning to put in the individual appetite

4, the sweet and sour sauce is the most important thing to do.

3, frying pan hot oil, pour into the home-cooking list of good sweet and sour sauce, sweet and sour sauce boiled and poured into the blanched spare ribs

four, large fire juice plate

Spare ribs in addition to egg white, fat, vitamins, but also contains a large number of calcium phosphate, collagen, bone mucous album, etc., can be for the young children and the old man to supply calcium spare ribs have a very high nutritional value, with the yin Yin moistening dryness,

Sweet and sour pork:

Raw materials: pork scallion ginger aniseed sugar sugar soy sauce soy sauce vinegar salt sesame seeds

Methods:

1) wash off the blood, stomped into a 4cm section

2) pot into the amount of clean water, the water boiled, into the small rows of boiled foam skimmed into the scallion section, ginger and the anise cooking until the chops soft and rotten (50 minutes), fish out and drain the water after fishing, pour into the mesh basket to drain the oil

4) pot into a little clean water and sugar, with the fire and gradually will be the sugar simmering, to the outside of the blisters, the color is gradually turning yellow, into the salt, soy sauce, soy sauce, nasal vinegar, mixed well, so that it boiled into a deep red, and then fried chops into the stir-fry, so that every piece of chops are wrapped in soup (this is the dish, the most important Xi'an old Zhangjia preserved meat sandwich step!)

5) out of the pot, scattered some sesame seeds, hot and cold practical, can be!

Sichuan-style cold dishes - sweet and sour pork Why the title here to say is a Sichuan-style cold dishes? Because sweet and sour pork is very popular everywhere, and each place has its own different way. For example, some places add ketchup for flavor. Authentic Sichuan style sweet and sour pork is without ketchup. But I don't know about other places so I won't comment.

It's not a big deal, and it's not like baking bread, where you have to be very precise about how much of each ingredient you want. Many times it is just the right amount, and basically every time you add something is not so the same, every time you do it out of the flavor is not the same, we read the recipe is a reference, or taste their own seasoning on the good =)

Materials

Small ribs 2 pounds, icing sugar 10 pieces, the right amount of oil, 2 copies of soy sauce, a cooking wine, vinegar, 3 copies, the right amount of salt. Water. White sesame seeds.

Practice

1. small pork ribs with water and a little salt on the pot to cook and drain

2. pot of oil over high heat, add 6 pieces of rock candy, stirring with a spatula to let the rock candy melted.

3. When the icing sugar oil to yellow add boiled baby back ribs stir-fry, let the baby back ribs coated with sugar.

4. Add cooking wine, soy sauce, salt, vinegar and the rest of the rock sugar, stir-fry ribs, add a little bit of water, open the fire boil to medium heat.

5. Medium heat slowly cook ribs, and ribs burned soft open fire juice can be up after the pot.

6. Sprinkle white sesame seeds on the pot and let it cool before serving.