Chinese Food
Sweet and sour spareribs
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When I was a child, I was most looking forward to making sweet and sour ribs at home. When I poured them on rice with only sweet and sour soup, I could pull a large bowl of white rice. It's like braised pork. Sweet and sour pork ribs are also a dish all over the country, but they have different ways of doing it. The sweet and sour pork ribs in Sichuan cuisine are black brown in color, and soy sauce is added. Therefore, the color of the dish is black and red, which is not attractive. But the sweet and sour taste of Sichuan style sweet and sour pork ribs is mellow, clear-cut, and the taste is far better than the selling. Now the Sichuan style has also changed. First, it uses sugar instead of soy sauce and pickled peppers. Second, it uses fried peppers instead. It adds a dry fragrance to the original soft taste. Today's sweet and sour pork ribs are different from the Sichuan style. The way of cooking is based on the sweet and sour taste of Cantonese food. The sour flavor is brought out by tomato sauce and red Zhejiang vinegar. The color of the finished dish is bright red, with strong sour taste. The meat is soft and slightly dry. It's a home-made dish loved by all sizes. Sweet and sour pork ribs are suitable for both hot and cold. You can do more in holidays
Cooking ingredients
Cooking Steps
Step1:Chop the spareribs into 5 cm long segments (or the length you like). Put them into a container to wash the bloo
Step2:Put it into the plate and taste it with refined salt, rice wine, ginger slices and scallion for 2 hours. Put it into the steaming plate and put it into the steamer and steam for 40 minutes in high heat
Step3:Remove the ginger and onion from the steamed spareribs. Drain the soup. Put the oil in the wok. When the oil temperature is 50% hot, fry the lower spareribs to dry the water vapor, and then drain the oil from the wok
Step4:In addition, put 50g of oil in a frying pan. Heat over medium heat until it is 40% hot. Stir fry with tomato sauce
Step5:Add water. Put in the fried spareribs. Add sugar and boil. Turn to low heat. Add sugar. Cook until the soup is thick and dry
Step6:Season it with red Zhejiang vinegar. Drain the juice and oil on a small fire, then dish it. Sprinkle a little white sesame on it.
Step7:Finished product drawin
Step8:Finished product drawin
Step9:Finished product drawin
Cooking tips:1. The ribs can be steamed or boiled. Pay attention to make the cooking soft and not too hard; 2. The oil temperature of fried ribs should be well controlled. The ribs with too high oil temperature are too deep and dry; the ribs with too low oil temperature are not easy to be fried and dry. The taste of the dishes is soft and not fragrant; 3. You can add some soy sauce or old soy sauce without sugar color, but the color of the dishes will be deeper; 4. The fire should be small when collecting juice on a small fire. Pay attention not to Scorch. It's easier to use a non stick pot. There are skills in making delicious dishes.
