Chinese Food
Sweet and sour spareribs
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It's delicious and chewy. It's not stuffed. Sweet and sour spareribs. As the name suggests, only sugar and vinegar are enough. Other condiments are redundant. Why do sweet and sour dishes have special charm? Under suitable conditions, sugar, acid and alcohol can be esterified to produce fruit like substances. Therefore, sugar and vinegar are used for such tall vegetables as cherry meat and shrimp balls. I'm not a chemistry major. But there's a father who studies molecular biology. He often sings with his mother who studies pharmacology. He explains or criticizes my cooking activities from the molecular level.
Cooking ingredients
Cooking Steps
Step1:Pork ribs only take the middle section. Cut it into small sections. Because there is more fat at both ends, it is not suitable for sweet taste. According to the different emotions of the meat uncle, the pork ribs are thick and thin. If the meat is thicker than 1cm, please use a flower knife to treat each pork ribs. One is good for taste. The other is to make the meat taste even.
Step2:Heat the pot. Pour the oil and heat it to 50% of the heat. Lower the ribs and fry until the meat is reduced to 2 / 3 of the volume. The bones are exposed at both ends. Remove and drain.
Step3:Leave a light layer of oil at the bottom of the pot. It is enough to have a depth of 2mm. Add white granulated sugar. Stir fry it in low heat until it is reddish brown. Stir up the ribs.
Step4:Stir fry the liquor until the water is completely dry. This process will take away the fishy smell of pork with the volatilization of alcohol. A little alcohol that permeates and remains in the meat is enough for the esterification reaction.
Step5:Pour in vinegar. Stir over medium heat and stir evenly. Pour in 150ml of water. Adjust the fire power to dry the water within 1020 minutes. The syrup is a little sticky and you can start the pot.
Cooking tips:1. It is difficult to remove the syrup from the spatula due to the rapid cooling after pouring vinegar. Leave the spatula in the soup and it will melt. 2. The cooking process also produces sucrose fatty acid esters, which act as emulsifiers. Therefore, this dish does not need to be thickened. 3. No salt. Because most vinegar contains salt. The salt content of 100ml vinegar is very high. Look at the formula on the vinegar bottle. If it doesn't contain salt, add another one. After all, salt is the main flavor agent. The amino acids in the meat are just the fresheners. Without sodium, it's not fresh. There are skills in making delicious dishes.
