Sweet and Sour Spare Ribs(tang cu pai gu )

Sweet and Sour Spare Ribs

Introduction:

"Sweet and sour ribs are my daughter Maomao's favorite. When she is at home, every time I cook this dish, she is very happy. For her, it's a dish that she can never get tired of. There are many ways of sweet and sour ribs, but she loves the taste I make. This time, the method is different from usual, adding raw powder to wrap the ribs and then deep fry, so that the taste will not feel very firewood, the meat is very soft and tender, sweet and sour, and the effect is very good. Sweet and sour spareribs are not only liked by children, but also by old people. Because of its good nutrition and high nutritional value, it is a popular home dish. We can take a look at the nutritional value of its ingredients: sugar is sweet, which can benefit the spleen and stomach and skin; acid enters the liver and gallbladder, which can nourish tendons and ligaments. Vinegar: when cooking sweet and sour spareribs, vinegar can not only make the dishes sour and sweet, but also remove the fishy smell. Vinegar can soften the bone and promote the absorption of calcium. Vinegar can also soften blood vessels and reduce cholesterol. It is a good prescription for patients with cardiovascular and cerebrovascular diseases such as hypertension. Generally speaking, adding vinegar to meat dishes can not only make the meat refreshing, but also make people have a strong appetite, which is the main feature of this dish. Pork ribs: pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; it has the effect of tonifying kidney and blood, nourishing yin and moistening dryness; however, due to the high cholesterol content in pork, it is not suitable for obese people and those with high blood lipid to eat more. All sweet and sour dishes have the benefit of nourishing liver and spleen meridians. In addition to protein, fat, vitamins, pork ribs also contain a lot of calcium phosphate, bone collagen, bone mucin and other nutrients. After stewing, most of the soluble calcium, phosphorus, sodium and potassium in the spareribs overflow into the soup. Calcium and magnesium are easy to be resolved under acidic conditions. When they meet with acetic acid, they produce calcium acetate, which can be better absorbed and utilized by the human body. Therefore, sweet and sour spareribs can improve the nutrient absorption rate of cooked spareribs, which is very suitable to supplement calcium for the elderly and children. "

Production steps:

Step 1: wash and drain the pork ribs

Step 2: put cold water in the pot, pour in the spareribs, add the scallion and ginger blanching water, remove the foam, and take out the spareribs

Step 3: rinse the ribs with cold water to remove the surface froth

Step 4: add xushengfen and wrap the spareribs slightly, so that the meat will be tender

Step 5: heat 70% of the raw oil in the pan, then deep fry the spareribs wrapped in the cornflour until golden brown. Take out the spareribs and leave a little oil in the pan

Step 6: take a small bowl to mix the sauce, that is, add 1 tbsp cooking wine, 2 tbsp soy sauce, 3 tbsp vinegar, 4 tbsp sugar, 2 tbsp ketchup, 1 tbsp salt and a little pepper to mix well

Step 7: stir fry the onion and ginger with a little oil in the frying pan, pour in the sauce, and then pour in the fried spareribs until 5 minutes

Step 8: add a little hot oil, monosodium glutamate and scallion to make the soup thick.

Materials required:

Pork ribs: 650g

Cooking wine: 1 teaspoon

Soy sauce: 2 teaspoons

Vinegar: 3 teaspoons

Sugar: 4 teaspoons

Ketchup: 2 teaspoons

Salt: 1 teaspoon

Shallot: a little

Pepper: a little

MSG: a little

Ginger: right amount

Note: warm tips: 1. It's not easy to blanch the spareribs for a long time. It's easy to blanch the old spareribs when it's slightly boiled. 2. It's easy to blanch the old spareribs by wrapping the raw powder on the boiled spareribs so as not to lose water. The taste of the meat is soft and tender. 3. Add fragrant vinegar or mature vinegar instead of white vinegar, or add a little lemon juice. The taste is also very good. 4. Add tomato sauce to make the coloring better and more delicious To make the taste more refreshing, children love this taste

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Pai Gu