Chinese Food
Sweet and sour spareribs
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Sweet and sour spareribs is a classic home dish. You can often eat them in your daily life. They are sour, sweet, appetizing, ruddy in color. You will have appetite when you look at them. Some time ago, everyone was making pasta. Although the pasta is delicious, it will miss the taste of fried rice for a long time. So today, I bought a jin of ribs to satisfy my appetite. Why are the sweet and sour pork ribs in the restaurant ruddy? Master this skill. Make delicious and good-looking home style sweet and sour pork ribs at home. It's very simple. You don't need to fry them. They taste delicious. But the meat without oil will be softer and tender. Some people say that the color of sweet and sour pork ribs sold outside is very ruddy. But the color you make at home will be much dimmer. In fact, this is the most important step in making sweet and sour pork ribs. As long as you are patient, at home It can also make sweet and sour pork ribs with the same color and taste as the restaurant.
Cooking ingredients
Cooking Steps
Step1:Cut the onion into sections first. Slice the ginger for later use. Put the spareribs into water. Add some edible alkali to clean them. Remove the blood water and impurities on the surface. Then wash them twice under water until the water becomes clear. In this way, the spareribs do not smell fishy.
Step2:Heat the ribs in boiling water with water. Add some scallion and ginger. Blanch them for about three minutes until the ribs change color. Then take them out for use.
Step3:Mix a universal sweet and sour juice. Add 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar and 4 tablespoons of vinegar into the bowl. Stir until the sugar melts.
Step4:Then stir fry a sugar color. Pour oil into the pot. Put in a handful of ice sugar. Stir fry until the ice sugar melts into syrup. When there is a big bubble on the surface, turn the small heat to heat slowly. The syrup color is getting darker and darker. If you can't control the temperature well with oil, you can also add ice sugar with water, or add ice sugar with water.
Step5:When it's reddish brown, it goes down into the ribs. Stir fry until the ribs are colored on the surface. The purpose of stir frying sugar is to make the color of the finished product ruddy. Pay attention to the fire. It's not easy to color when the fire is light. If the fire is heavy, the sugar will burn and become bitter. If you really can't master it well, you can also add a veteran to color it.
Step6:Stir fry pork ribs and add spices. Add the sweet and sour sauce in advance. First stir fry for a while. Let the ribs absorb some sweet and sour taste. Then add hot water without chops. Cover the lid and simmer for 40 minutes or more. If the water is not enough, you can add some hot water. Do not use cold water. Cold water will tighten the meat.
Step7:After the ribs are stewed, open the lid of the pot, pick up the spices inside, and then turn on the fire to dry the soup. Because there is a lot of sugar in the soup, the soup will become thicker and thicker. At last, the soup will be absorbed by the ribs. Only the soup that has survived will be ruddy and bright. This is also the color of the white sugar in the soup that has been boiled into syrup. Therefore, you must be patient to collect the soup when making sweet and sour spareribs. At last, the heat should not be too large to prevent the soup from boiling.
Cooking tips:1. The spareribs should be soaked in the blood removing water in advance. The edible alkali or baking soda can be added. In this way, the grease and impurities on the surface of the spareribs can be removed cleanly. After soaking the blood water, wash it twice more with clear water. 2. When blanching and scalding the ribs, just remove the blood and water, and cut them. Don't scald them for a long time. The meat of the ribs will become hard and old. 3. If you like the delicious and chewy taste, you can fry or fry the ribs. If you like the meat that is soft and ready to eat, you can stew it directly. You don't need to fry it. The meat will be tight after frying. 4. Stir fry the color of sugar with oil or water. Stir fry the color of sugar to reddish brown. You can put the ribs. Light the fire, light the color. Heavy the fire, the sugar will burn and become bitter. 5. When the ribs are stewed until soft and rotten, you need to collect the soup. There is a lot of sugar in the soup. When you receive the soup, it's thick. The ribs will taste better. And the color will be ruddy and bright. Be careful not to boil the soup when you collect it. There are skills in making delicious dishes.
