Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and sour spareribs:

Raw materials for making sweet and sour spareribs:

Pork ribs 400g, cooked sesame 25g, salt 2G, pepper 2G, cooking wine 15g, ginger 10g, scallion 10g, vegetable oil 500g, fresh soup 150g, vinegar 50g, sugar 100g, sesame oil 10g.

Processing steps of sweet and sour spareribs:

Chop the pork ribs into 5cm long sections, put them into boiling water, take them out and put them into a steaming basin. Add salt, Chinese prickly ash, cooking wine, ginger, scallion and fresh soup into the cage and steam them until the meat is separated from the bone. Take out the pork ribs. Heat the oil to 180 degrees and fry the spareribs until golden yellow. Remove and heat the vegetable oil. Stir fry the sugar juice and add fresh soup. Heat the spareribs and sugar and collect the juice over low heat. When the soup is dry, add vinegar. When the oil is bright, remove from the pot, pour sesame oil on the pan, cool the plate, sprinkle sesame seeds and mix well.

Characteristics of sweet and sour spareribs:

The color is red and bright, the dry fragrance is moist, and the sweet and sour taste is mellow.

Sweet and Sour Spare Ribs

Sweet and sour spare ribs is a popular traditional dish with sweet and sour flavor. It uses fresh pork ribs as the main material. The meat is fresh and tender, and the color of the finished dish is red and bright.

"Sweet and sour" is a kind of taste that all major Chinese cuisines have. Sweet and sour spareribs originated in Zhejiang Province, which is a typical Zhejiang dish.

The authentic sweet and sour spareribs and materials are quite particular, the general choice of spareribs, ribs. First remove the blood, drain and marinate the spareribs, then wrap them in flour and deep fry them until the surface is golden and crisp. Take out the spareribs and set them aside. Stir fry the spareribs with rock sugar to make them sweet and sour. Rice vinegar must be used here. The taste of mature vinegar is too heavy to affect the taste!

Shanghai cuisine is simple in materials, focusing on the sweet and sour taste, which is also the characteristic of Shanghai cuisine. Zhejiang cuisine is rich in materials, fine in methods, and complete in color, aroma and taste. Sichuan cuisine pays attention to the combination of sweet and sour spareribs selection and sugar, salt and vinegar in making sweet and sour spareribs.

The sauce of sweet and sour spareribs is only Shanghai cuisine with tomato sauce, Shanghai cuisine is light, Zhejiang cuisine and Sichuan cuisine are heavy. Shanghai cuisine and Zhejiang cuisine sweet and sour ribs belong to cooking, while Sichuan cuisine sweet and sour ribs is a very famous cold dish in Sichuan Province. It uses deep fried cooking method, which belongs to sweet and sour flavor type. It is amber and bright, dry and moist, sweet and sour and mellow. It is a good wine dish or appetizer. It is very popular with the Chinese people.

The sweet and sour spareribs of Huaiyang cuisine take into account the characteristics of Zhejiang cuisine and Sichuan cuisine in terms of technique, and combine the characteristics of Shanghai cuisine in terms of taste. The sweet and sour spareribs of Huaiyang cuisine are seasoned with sweet and sour, onion and garlic, and hot fried with oil. The history of sweet and sour spareribs of Huaiyang cuisine is shorter than that of the other three cuisines.

Basic materials

Ribs 500g, scallion 1, ginger 1, garlic 2, starch amount, edible oil 500g (actual consumption 45g), soy sauce 1 / 2 tbsp, vinegar 1 tbsp, refined salt 1 / 2 tbsp, sugar (yellow sugar) 1 tbsp, monosodium glutamate 1 / 2 tbsp.

practice

1 small row of 500 grams of blanching water, boil for 30 minutes, broth can cook noodles, do not pour out.

2. Marinate with 1 tbsp cooking wine, 1 tbsp soy sauce, 1 / 2 tbsp soy sauce, 2 tbsp vinegar (not white vinegar) for 20 minutes.

3. Take out, wash and control water for standby. Deep fry until golden. Don't put too much oil. It can save oil. Just turn over frequently.

4. Put spareribs in the pot, marinate the water of spareribs, (put sugar boldly, 3 tbsp, don't be afraid of too much). Bring half a bowl of broth to a boil and add half a teaspoon of salt.

5. Simmer for ten minutes on low heat, and collect the juice on high heat. When collecting the juice, add a spoonful of vinegar, and the sweet and sour taste will come out.

6. Sprinkle onion, sesame and a little monosodium glutamate.

Practice 2

"Moderate sweet and sour, not greasy, rich and delicate taste, will not feel any kind of sudden seasoning. The color is light, not thick, not light, suitable for all ages. Because the taste is mild, children like it very much. When you cook at home, you are not as particular about it as you are in restaurants. You just want to be quick and delicious. "

Main materials

Pork chop 500g

accessories

Vegetable oil 100ml

3 g salt

2 tbsp cooking wine

2 tbsp vinegar

1 tbsp soy sauce

White sugar (yellow sugar) 50g

1 tbsp soy sauce

1 teaspoon chicken essence

Brown sugar 50g

Sesame 2G

step

Cut the ribs into small pieces, add 2 tbsp cooking wine, 1 tbsp soy sauce and 1 tbsp vinegar, mix well and marinate for 20 minutes.

When the oil is eight minutes hot, add the marinated spareribs and fry them until they turn brown. Remove and leave the oil in the pan.

< I3. < / I heat the oil pan a little, add half a bowl of water and 1 tbsp vinegar (if broth is better), bring to a boil, then add white sugar and brown sugar, cook over low heat until it becomes sticky, and stir with chopsticks to prevent sugar from sticking to the pan.

Change the medium heat, pour in the spareribs, and let the spareribs evenly dip in the sweet and sour juice. Keep stirring at the same time. Then pour 1 tablespoons of soy sauce and 5 grams of salt, stir fry, finally transfer chicken essence, sprinkle sesame seeds, then cook.

Cooking skills

The key to this dish is to fry the spareribs, which should not be too raw or too charred. Only slightly charred and crisp bones are enough. Syrup must be boiled over low heat, or it will be bitter.

Practice 3

Materials used

Pork chop 1 kg

accessories

Sweet potato powder 25g

White sesame 15g

Seasoning

Proper amount of peanut oil

Salt 10g

3 tbsp soy sauce

Green onion 15g

Ginger 10g

Garlic 10g

1 tbsp cooking wine

2 tbsp mature vinegar

1 tbsp sugar

Half a teaspoon of pepper

Proper amount of sesame

Appropriate amount of water

step

First marinate the cleaned spareribs in soy sauce, sweet potato powder, cooking wine, pepper and salt for 15 minutes

Use soy sauce, mature vinegar, sugar, starch, water and salt to prepare the sweet and sour sauce. Add 60% oil to the pan and fry the marinated spareribs for 7 to 10 minutes

Take out the fried spareribs, drain the oil and set aside. Leave a little oil in the pan, add ginger and garlic and stir fry until fragrant

< I4. < / I pour in the fried ribs, stir fry quickly, and pour in the sweet and sour sauce

Stir fry until the sauce is thick. Wrap the ribs in the sauce. Add the scallions and set them on a plate. Sprinkle with some white sesame seeds

Practice 4

Ingredients

step

1. Cut the spareribs into small sections, add appropriate amount of water, ginger, cooking wine, and press in the pressure cooker for about 10 minutes

2. Take out the pressed ribs for use

3. Put proper amount of bottom oil in the pot

4. Stir fry the ribs first

5. Prepare sweet and sour sauce, 1 tbsp cooking wine, 2 tbsp sugar, 3 tbsp vinegar, 4 tbsp soy sauce and 5 tbsp water

6. Pour the sweet and sour juice in step 5 into the pot and stir fry until the soup is collected

Method 5:

characteristic

The color is red and bright, the dry fragrance is moist, and the sweet and sour taste is mellow.

raw material

Pork ribs 400 grams. Cooked sesame 25g. Salt 2G, pepper 2G, rice wine 15g, ginger 10g, scallion 10g, vegetable oil 500g, fresh soup 150g, vinegar 50g, sugar 100g, sesame oil 10g.

Production process

Chop pork ribs into 5cm long sections, put them into boiling water, take them out and put them into a steaming basin. Add salt, pepper, yellow rice wine, ginger, scallion and fresh soup into the cage and steam until the meat is separated from the bone. Take out the pork ribs. Put the pan on a high heat, heat the oil to 180 ℃, fry the spareribs until golden yellow, take out, heat the vegetable oil, stir fry the sugar juice, add the fresh soup, heat the spareribs and sugar, collect the juice with low heat, add vinegar when the soup will be dry, take the bright oil out of the pan, pour the sesame oil, put on the plate to cool, remove the sesame and mix well.

remarks

First, go to the market and buy a proper amount of spareribs. (when making sweet and sour spareribs, you can make a lot of them at one time. First, you like to eat them. Second, you can make them more easily. Third, this dish belongs to a variety with large quantity and better quality.) Let the boss help cut into small pieces, so as not to go home trouble, and hurt the knife. Then prepare some ginger, onion, pepper, salt, sugar, vinegar and other condiments. Boil water in the pot, put the spareribs in the pot, add ginger, onion, pepper, cooking wine, boil them, remove the foam, continue to use medium and small heat until the meat on the spareribs can be removed, and then drain the water (restaurants generally do not need to boil, but steam after flying water, so that the meat tastes stronger, but with conditions - steam for a long time with steamer). Then put the pot on the fire, put the oil and heat it to 70%（ The oil begins to smoke, deep fry the ribs until brown and remove. Pour out the oil, wash the pan, then add the soup and salt, sugar seasoning (slightly salty and sweet), sugar color toning (add white sugar to fry until brown, add water, if not, add soy sauce (but blackened) or coke), put in the ribs, with medium and small fire until the soup is dry, add vinegar stir fry until the juice is bright oil, pour in a little sesame oil, then turn well. At this time, be sure to hold back. Don't clean it up before it's cold

Chinese PinYin : Tang Cu Pai Gu