Sweet and sour spareribs(tang cu su pai gu )

Sweet and sour spareribs

Introduction:

"Sweet and sour spareribs" are red, bright, oily, crisp, sour and sweet. Many people like them. There's a sweet and sour spareribs you might like, too. This dish is made by slicing the fried dough sticks into sections, stringing them into lotus root strips, frying them, and then cooking them with tomato sauce. After being cooked, it looks like spareribs with bright red color and crisp sweet and sour taste

Production steps:

Step 1: raw material picture.

Step 2: first cut the lotus root, peel and wash, cut into thick chopsticks, soak in water.

Step 3: split the fried dough sticks in half, cut off the two ends with scissors, and then cut them into 5 even sections, and separate them into 10 sections.

Step 4: then, string the fried dough sticks with bamboo chopsticks and empty them for use.

Step 5: put the lotus root strips into the fried dough sticks, and expose some lotus root strips in two sections, that is, plain spareribs.

Step 6: peel the garlic, smash it with a knife and chop it into minced garlic.

Step 7: wash the pan and put it on the middle fire. Ladle in the vegetable oil and heat it to 80%.

Step 8: add the spareribs and deep fry until crisp.

Step 9: take out with a colander and drain the oil for use.

Step 10: leave 5 grams of vegetable oil in the original pot, heat it on the middle fire, add garlic and stir until fragrant.

Step 11: then, add tomato sauce and stir fry.

Step 12: add clear soup, refined salt and soft sugar to boil.

Step 13: add white vinegar and boil until the sweet and sour juice is thick.

Step 14: pour in the fried spareribs, turn them over evenly, and wait for the sweet and sour juice to wrap the spareribs.

Step 15: drizzle with 5 grams of vegetable oil, stir fry evenly, then put it on the plate.

Materials required:

Fried dough sticks: 1

Lotus root: 1 knot (about 100g)

Vegetable oil: 500g (actual consumption: 30g)

Tomato sauce: 50g

Clear soup: 25g

Soft sugar: 25g

Refined salt: 2G

Garlic: 3 G

White vinegar: 10g

Note: production key: 1. Lotus root cut to be symmetrical; fried dough sticks cut long short moderate, about 3 cm long. 2. When frying the spareribs in the oil pan, the heat should be controlled to prevent them from being burnt. 3. White sugar and vinegar should be put last, so that the sweet and sour taste can come out. 4. The fried spareribs can also be put on the plate, and then poured with eggplant juice, but they are not tasty. Preparation time: 15 minutes cooking time: 10 minutes

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Su Pai Gu