Sweet and sour spareribs(tang cu su pai gu )

Sweet and sour spareribs method:

Raw materials for making sweet and sour spareribs:

100 g broad bean, 2 fried dough sticks, 10 g taro, 20 g pineapple, 10 g onion and 1 small piece ginger

Ingredients for making sweet and sour pork ribs:

500g edible oil; (actual consumption 30g); 1 / 2 tbsp tomato sauce (15g); 2 tbsp vinegar (6g); 2 tbsp sugar (6g)

Sweet and sour spareribs production steps:

1. Cut the fried dough sticks into sections with chopsticks in the middle; cut the taro into strips; peel the onion and cut it into pieces; cut the ginger and pineapple into pieces; 2;

2. Put the cut taro into the fried dough sticks, and then deep fry it in the hot oil pan until it is crispy. Take out the drain oil to make the spareribs;

3. Put oil in the pot, stir fry the bean, pineapple and onion with medium hot ginger powder, then add the spareribs, water and all seasonings to boil.

Characteristics of sweet and sour spareribs:

The ribs are lifelike, sweet and sour.

When making sweet and sour spareribs:

Cut the taro into small pieces to make it easier to cook.

Sweet and sour spareribs

Sweet and sour spareribs is a famous traditional dish with rich flavor and color, belonging to Shanghai cuisine. This dish is ruddy in color, sweet and sour, crisp and tender. Cut the fried dough sticks into sections, dig out the middle with chopsticks, cut the taro into strips, remove the skin of onion, cut into pieces, cut ginger and pineapple into pieces, put the cut taro into the fried dough sticks, and then put it into the hot oil pot to fry until crisp, take out the drained oil to make the spareribs, put the oil in the pot, stir fry the minced ginger with medium heat, stir fry the broad bean, pineapple and onion, then add the spareribs and water Bring to a boil with all the seasonings.

Recipe name

Sweet and sour spareribs

Cuisine

Shanghai cuisine

Recipe effect

Tonifying qi and blood, clearing away heat and toxin, tonifying deficiency and nourishing body

Sweet and sour spareribs

Method:

1. Cut the fried dough sticks into sections and empty them with chopsticks,

2. Cut taro into strips,

3. Peel the onion and cut it into pieces,

4. Minced ginger,

5. Cut pineapple into pieces,

6. Put the cut taro into the fried dough sticks, and then deep fry it in the hot oil pan until it is crispy. Remove and drain the oil to make the spareribs,

7. Put oil in the pot, stir fry the bean, pineapple and onion with medium hot ginger powder, then add the spareribs, water and all seasonings to boil.

characteristic:

The ribs are lifelike, sweet and sour.

Chef one touch:

Cut the taro into small pieces to make it easier to cook.

Manufacturing materials

Main materials

Lotus root (400g) persimmon pepper (25g) Auricularia auricula (Shuifa) (40g)

accessories

Wheat flour (100g)

Seasoning

MSG (1g) salt (7G) white granulated sugar (40g) soy sauce (10g) vinegar (13g) starch (10g) fermented powder (2G) peanut oil (100g)

Ingredients: 100g broad bean, 2 fried dough sticks, 10g taro, 20g pineapple, 10g onion, 1 small piece of ginger, seasoning: 500g edible oil (actual consumption 30g), 1 / 2 tbsp ketchup, 1 tbsp vinegar, 1 tbsp sugar.

Production technology

1. Wash the tender lotus root and cut it into rhombic strips. Knead it with 5g refined salt and drain the water;

2. Cut agaric and sweet pepper into small pieces;

3. Put the flour in the container, add refined salt, monosodium glutamate, baking powder and 200 grams of water to make a batter;

4. Heat the oil in the frying pan until it is 80% hot, that is, paste the tender lotus root pieces and fry them one by one in the oil pan. When frying, turn them over and fry them until they are golden yellow. That is to say, remove and drain the oil;

5. Leave 50g of oil in the pot, put in diced sweet pepper, stir fry, then add 50g of fungus, soy sauce, sugar and soup, bring to a boil, add rice vinegar, thicken with wet starch, pour in 10g of cooked oil, then put the fried lotus root into the pot, stir fry a few times, and then put it on the pan.

Taste of dishes

Taste: sweet and sour

The color is ruddy, sweet and sour.

dietary nutrition

the lotus root

In tuber food, lotus root has high iron content, so it is suitable for patients with iron deficiency anemia. Lotus root is not very high in sugar, but also contains a lot of vitamin C and dietary fiber. It is very beneficial for people with liver disease, constipation, diabetes and other weak diseases. Rich in iron, calcium and other trace elements, plant protein, vitamins and starch content is also very rich, has obvious tonic Qi and blood, enhance human immunity. Lotus root is also rich in vitamin K, which can contract blood vessels and blood. For congestion, hematemesis, hematemesis, hematuria, hematochezia and maternal very suitable. Lotus root can also eliminate heat and heat, which is a good food for eliminating heat.

Persimmon pepper

Persimmon pepper fruit is rich in nutrients, vitamin C content is higher than eggplant, tomato, in which spicy capsaicin, can enhance appetite, help digestion, contains antioxidant vitamins and trace elements, can enhance people's physical strength, relieve fatigue caused by work and life pressure. There is also rich vitamin K, can prevent and treat scurvy, gingival bleeding, anemia, vascular fragility have adjuvant treatment. Its unique taste and capsaicin can stimulate the secretion of saliva and gastric juice, increase appetite, help digestion, promote intestinal peristalsis and prevent constipation.

Auricularia auricula

Auricularia auricula is rich in iron, so often eating Auricularia auricula can nourish the blood and keep the face, make the skin ruddy, radiant, and prevent iron deficiency anemia; Auricularia auricula contains vitamin K, which can reduce blood clots, prevent the occurrence of thrombosis, and prevent atherosclerosis and coronary heart disease; the gum in Auricularia auricula can absorb the dust and impurities remaining in the human digestive system It also has a significant resolving function for gallstones, kidney stones and other endogenous foreign bodies; Auricularia auricula contains anti-tumor active substances, which can enhance the body's immunity, and can be used to prevent cancer and anticancer.

Wheat flour

Flour is rich in protein, carbohydrates, vitamins, calcium, iron, phosphorus, potassium, magnesium and other minerals. It can nourish the heart and kidney, strengthen the spleen and intestines, remove heat and quench thirst. It is mainly used for treating visceral dysphoria, fever, thirst, diarrhea, carbuncle, traumatic bleeding and scald.

The recipe is complementary

Auricularia auricula (water hair): Auricularia avoid eating with snail, pheasant, duck.

Nutrients

·Heat (1734.01 kcal)

·Protein (20.88 g)

·Fat (102.38 g)

·Carbohydrate (181.68 g)

·Dietary fiber (8.31g)

·Vitamin A (27.45 μ g)

·Carotene (173.00 μ g)

·Thiamine (0.66 mg)

·Riboflavin (0.25 mg)

·Nicotinic acid (3.86 mg)

·Vitamin C (194.40 mg)

·Vitamin E (49.93 mg)

·Calcium (235.45 mg)

·Phosphorus (480.92 mg)

·Sodium (3630.93 mg)

·Magnesium (172.50 mg)

·Iron (16.36 mg)

·Zinc (3.62 mg)

·Selenium (7.73 μ g)

·Copper (1.09 mg)

·Manganese (8.07 mg)

·Potassium (1301.65 mg)

·Iodine (2.90 μ g)

·Folic acid (3.00 μ g)

·Vitamin K (800.00 μ g)

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Tang Cu Su Pai Gu