How to cook a delicious sweet and sour sparerib?

In the first week of school, children go to school for two days, and it is the weekend. When the boy came home, he clamored: I'm tired of studying, and there's nothing delicious at school. Dad, I want to eat sweet and sour pork ribs. Because the boy eats at school three times a day, it is estimated that the food is not to his taste. After only two days of school, he clamoured for meat and his favorite "sweet and sour pork ribs" as soon as he got home. As you can imagine, his food at school is really poor. So when he is at home on weekends, meet his requirements and make sweet and sour pork ribs to satisfy him and satisfy his appetite. So how to make sweet and sour pork ribs delicious? Let's have a look!

Preparation of sweet and sour spareribs Ingredients: 2 fresh eggs, high-quality spareribs (1 kg) in the middle of the whole sparerib, cut into pieces with uniform size, a small amount of cooking wine, a few spoonfuls of white sugar, equal amount of balsamic vinegar with white sugar, a small amount of white vinegar, a small amount of salt, tomato sauce, raw flour, chicken essence and vegetable oil.

Exercise:

Tips:

This delicious "sweet and sour pork ribs" is easy to cook. Delicious. Delicious. This can be done in a few simple steps. It's simple. On weekends, children are at home. Make them a plate of delicious sweet and sour pork ribs, which will make them have an appetite, so as to avoid going to school next week, thinking about eating meat and not concentrating on their studies.

Speaking of sweet and sour pork ribs, it's really delicious, with endless aftertaste, moderate sweetness and sweetness, rich and delicate taste, which is really delicious on earth!

Let me introduce you to the process of making sweet and sour pork ribs.

food

A small row of 500 grams

A tablespoon of cooking wine.

Take a spoonful of soy sauce.

Half a tablespoon of soy sauce

Three tablespoons of balsamic vinegar

Three tablespoons of sugar

Half a tablespoon of salt

Half a tablespoon of monosodium glutamate

Half a tablespoon of sesame seeds

The steps of sweet and sour pork ribs are as follows:

1. Drain the ribs in small rows, take them out, put water in the pot and cook for another 30 minutes.

2. Put the ribs in a container and marinate them with one tablespoon of cooking wine, one tablespoon of soy sauce, half a tablespoon of soy sauce and two tablespoons of balsamic vinegar (not white vinegar) for 20 minutes. Marinate for 20 minutes, take out, clean and control the water for later use.

3. put oil in the pot and have a big fire. When the oil temperature rises to 50%, slowly put the dried ribs into the oil, fry them until golden brown, and take them out.

4. Put the base oil in the wok, stir-fry the garlic slices, then add the fried ribs and stir-fry them quickly for a few times, and add the water of pickled pork ribs and three spoonfuls of sugar. Boil half a bowl of broth and add half a tablespoon of salt to taste. White sugar (according to your own taste).

5. Simmer for about 10 minutes to collect juice. When collecting juice, add balsamic vinegar along the frying pan, and the sweet and sour taste will come out.

6. Sprinkle chopped green onion, a little monosodium glutamate and white sesame seeds in the pot.

Ok, sweet and sour pork ribs are ready. Can you do it?

Sweet and sour spareribs (tender outside) 1, chop the spareribs into sections, blanch them in cold water for 3-4 minutes (cold water can boil the blood of the spareribs instead of sealing them inside) 2. Take another pot and add a proper amount of water, 10- 15 slices of pepper and 15 slices of aniseed. After the water boils again, turn to medium heat for 35 minutes, and lengthen or shorten it according to the number of ribs (don't put fragrant leaves, the meat is easy to taste in hot water, and the meat is soft and tender). 3. When cooking ribs, you can make a bowl of juice, vinegar -4 tablespoons, sugar -4 tablespoons, soy sauce-1 tablespoon, sesame oil and water starch. (The proportion of sweet and sour can be adjusted according to your own preference) 4. Add the right amount of oil to another pot. When the oil is 70% hot, add the cooked ribs, fry until slightly burnt, and take them out for later use. Dump the used oil without washing the pan (drain the cooked ribs first, or a lot of oil will spill in the oil pan) 5. Put the oil pan where the ribs have just been fried on the fire and add the chopped green onion. Although my method is a bit complicated and definitely not focused, my family has always done this. I have to make two large plates every time, otherwise it won't be enough to eat ~ ~ ~ ~ There is no copy and paste, which is definitely my own experience.

How to make delicious sweet and sour pork ribs? A few days ago, I went to my aunt's brother's house. Although he is my aunt's younger brother, he is my elder after all. I also want to address my uncle politely. This uncle is good at cooking. At lunch, he has a table of delicious food and vegetarian dishes. The most important thing is that he is particularly interested in my appetite. After eating bowl after bowl, relatives and friends are full of praise.

I like the sweet and sour pork ribs cooked by my uncle best. In terms of taste, the meat is tender and the color is ok. Obviously a little old, but it tastes good, sweet and sour, not oily or greasy.

After lunch, I chatted with my uncle about the sweet and sour pork ribs at noon. My uncle said: His sweet and sour pork ribs are made according to the traditional practice, but they are not so particular. Moreover, today's time is tight and there are many dishes, so I want to eat them quickly.

I went on to say, why don't you give me a brief introduction of sweet and sour pork ribs so that I can study, and my uncle spoke and said:

1, small ribs or ribs, cut into small pieces, drain water, add 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce and 1 tablespoon of balsamic vinegar, stir well, and marinate for about 20 minutes;

2, put a little more oil in the pot, heat the oil temperature to about 80%, add the marinated ribs, fry the ribs until they are brown, and then serve them out;

3. After the wok is cleaned, add a small amount of salad oil, heat it slightly, add half a bowl of clear water and 65,438+0 tablespoons of balsamic vinegar, add white sugar and brown sugar blocks after boiling over high fire, and cook it over low heat until the sugar juice becomes thick. When cooking, to prevent sugar from sticking to the pot, it is necessary to constantly stir;

4. Add the fried ribs, let the ribs be evenly wrapped in the sugar juice in the pot, and stir fry quickly at the same time. Finally, add 1 tbsp soy sauce and a little salt, stir-fry evenly and then take out the pot;

The most difficult part of this sweet and sour pork ribs introduced by my uncle is frying the ribs. This requires experience. If the ribs are not cooked for a short time, they will taste bad and may still be raw. If fried for a long time, the ribs will become very dry and the meat will be very firewood and tender. So the sweet and sour pork ribs introduced by uncle are not suitable for me, but how to make delicious and simple sweet and sour pork ribs?

How to make delicious sweet and sour pork ribs?

I can only find another way, delicious sweet and sour pork ribs, I can't fry them well, so I will braise them in soy sauce first, cook them with beer until they are delicious, and then season them with sweet and sour. Looking down, this is what I did. It was simple and convenient. It tasted great and it was not difficult at all. If I do, the novice in the kitchen can also succeed:

1. Chop the ribs into small pieces, put them in a clear water pot, add ginger slices and cooking wine, boil them with strong fire, skim off the floating foam, take them out and rinse them off;

Don't put anything into the pot. After direct fire, add blanched ribs, stir-fry water, add a small amount of salad oil, stir-fry for a while, add ginger slices and garlic paste, stir-fry until fragrant, and add cooking wine to remove fishy smell;

3. Seasoning with soy sauce, mixing with soy sauce, and quickly stir-frying evenly;

4, put a plate of beer, if the beer has not passed the ingredients in the pot, you can put a small amount of water and boil it on fire;

5. Then turn to medium-low heat, add 2-3 pieces of rock sugar and 1 tablespoon of white vinegar, cover the pot and stew for about 30 minutes, and stew the ribs in the pot until soft and rotten;

6. After the ribs in the pot are soft and rotten, the juice is collected by fire. At this time, you can add a small amount of salt to taste. When the soup in the pot is thick, ruddy and shiny, it can be cooked, and a plate of sweet and sour pork ribs that are not greasy or oily is ready. If you feel that the color of ribs is not enough, you can add a little soy sauce;

How to make delicious sweet and sour pork ribs?

Finally, I want to say a few words. My sweet and sour pork ribs can only be regarded as a home-cooked version, but they are simple to make, delicious and have no difficulty at all. If you do it, the novice in the kitchen can also succeed.

We're not just talking about blanching the ribs to get rid of the fishy smell. In fact, we can also achieve the purpose of removing the fishy smell by soaking for a long time, and then steam the ribs in a pot, so that the meat flavor of the ribs will be more intense;

After the ribs are steamed, fry them in the oil pan according to the method introduced by my uncle. At this time, it is very easy to fry the steamed ribs until they are brown and red.

Although sweet and sour pork ribs are delicious and easy to digest, the fat content of pork ribs is still relatively high, so avoid eating more and avoiding fat accumulation in the body;

Sweet and sour pork ribs are available in every cuisine, and the practices are even more varied! For example, cooked pork ribs, directly fried pork ribs, Sichuan cold dishes, sweet and sour pork ribs, that is, directly fried pork ribs and burned pork ribs. Every method has its advantages and people it likes.

Here is an improved sweet and sour pork ribs, which I cooked in Wanzhou No.1 Hotel on 20 12. This dish was very popular at that time! The characteristics of the dish are tender and smooth ribs, and the caramel skin makes people have an appetite at first sight, which is very popular with children and young women!

Material preparation: main ingredient: ribs 300g. Be sure to choose fresh and tender ribs.

Seasoning: oil, salt, cooking wine, ginger slices, shallots, white sesame seeds, rock sugar and balsamic vinegar can also be rice vinegar, depending on personal preference.

Production steps: 1: chop the ribs into small pieces of about 2CM, soak them in clear water for about 30 minutes, and remove the blood!

2. After the ribs are filtered, add salt, ginger slices, shallots and cooking wine for pickling 15 minutes.

3: Marinate the ribs 15 minutes later, take out the ginger slices and shallots, and beat the ribs with your hands to make the meat of the ribs as tender as shredded pork!

4: Heat the pan, drain the oil to 40-50% heat, and the oil temperature is about 120- 140 degrees. After the ribs are solidified, soak them in low fire for 3 minutes and then take them out.

5: Leave the bottom oil in the pot, add the rock sugar and stir-fry until brown, then add the ribs and stir-fry for coloring, then add a little water and simmer for about 3 minutes.

6: When the water in the pot is half dry, add balsamic vinegar and pour out the oil after collecting the juice.

7: Sprinkle roasted white sesame seeds on the surface.

Technical points of making sweet and sour pork ribs; Personal experience, for your reference 1: Be sure to use fresh ribs! Chopped and soaked in clear water to remove blood.

2. Spare ribs should not be flooded as much as possible, and they should be pickled directly to keep the meat fresh and tender.

3. The fried sugar must not be burnt, otherwise the color will be deep and black.

4. The choice of vinegar, rice vinegar is used in most areas, fragrant vinegar is used here, and individual masters use aged vinegar. Everyone adds it according to personal experience, and no one stipulates that a certain kind of vinegar must be used!

Over!

Finally, if you think I'm right, please leave your praise! If you think it may be helpful to friends around you, welcome to collect and forward it! If you have different opinions, please leave a message in the comments section. Goodbye! For more details, please pay attention to me ~ knowing how to cook sweet and sour pork ribs and eating well are two different things, and the secret of key skills is hidden here!

Sweet and sour pork ribs is a simple and common home-cooked dish, and it is also the most difficult dish to cook. Because it's really difficult to adjust: some people like ribs, others like small rows; Some people like sour taste, some people like dessert, some people like to add some ketchup and so on.

What is said here may not be to your taste, especially the ratio of sugar and vinegar can be adjusted according to your own preferences.

Raw materials:

The proportion of general taste ingredients is rock sugar: vinegar: ribs = 1: 1: 10. It is recommended not to change rock sugar into white sugar, because the sweetness and flavor of the two are completely different.

Production steps:

Chop the ribs into small pieces, blanch them in a boiling water pot, then take them out and drain them as much as possible.

Pour about 3 to 4 tablespoons of oil into the wok, heat it, and fry the ribs with medium fire until both sides are white and slightly burnt. Take out and drain the oil.

Note: the traditional practice is usually to fry the ribs, and small-scale home cooking is replaced by frying in order to save costs.

Before frying, be sure to drain the ribs thoroughly to avoid oil spillage.

Cooking ribs

Clean the wok, add the new oil of 1 porcelain spoon again, heat and stir-fry the star anise, onion and ginger slices over medium heat.

Then add spareribs, soy sauce, aged vinegar, crystal sugar, salt and water that submerges the spareribs for about 2 cm, bring to a boil with high fire, and turn to medium heat for 30-40 minutes.

Note: add enough water in the pot to ensure the cooking time of sweet and sour pork ribs, otherwise the ribs may not be boneless enough.

Collect juice

The soup will gradually become thicker and thicker after cooking for about half an hour, because the soup containing syrup will continue to bubble. At this time, it is necessary to turn down the firepower and avoid cooking soup.

After the soup is completely dried, pour in balsamic vinegar, turn off the fire immediately, and sprinkle with white sesame seeds to serve.

Note: vinegar is easy to volatilize after heating and will lose its aroma, so don't continue heating after adding balsamic vinegar.

The amount of balsamic vinegar should not be too much, so as not to destroy the texture of thick soup.

Tip: Use two kinds of vinegar and put it twice.

Mature vinegar and balsamic vinegar in sweet and sour dishes have different functions. Don't be lazy. Just put one. Old vinegar is sour. Adding it in the cooking process can make the ribs more delicious. Aromatic vinegar is used when the ribs are almost cooked, and its main function is to increase fragrance. This is a very interesting trick to keep the sweet and sour pork ribs better in vinegar taste.

A dish of well-made sweet and sour pork ribs should look red, smell sour and sweet, and taste sweet but not greasy, so to achieve these four points, we must focus on these four aspects. According to the order of processing, it should be boiled first and then fried, fried with sugar, and mixed with juice to hang pulp.

First, the color, the color of red and bright ribs can not be adjusted by soy sauce alone (unless it is extra red soy sauce), generally speaking, it depends on the sugar color. Generally, rock sugar is used for cooking, and the color of the sugar fried by rock sugar is brighter, but the amount of rock sugar is more than that of ordinary sugar, which is also a difference between using sugar. After the crystal sugar becomes transparent when heated, it should be broken with a frying spoon. Broken melts faster, and the fried color is more uniform.

The second is the taste, the skin should be burnt and the meat tender, and the method of cooking first and then frying should be adopted, and the ribs should also be selected. The bones here are tender and fragile, the meat is rich and delicious, and the taste is better. Spareribs can't be cooked for long. I gained weight, too much fat was deposited, and the meat had to be fried and firewood sent, so it was cooked in about 20 minutes. Drain the removed spareribs, marinate them with onion Jiang Shui, cooking wine, soy sauce and salt for 20 minutes, then fry them in hot oil with low fire until golden brown, then turn the fire to high temperature, then fry them with high fire for 30 seconds, and then take them out quickly. The ribs made in this way are tender outside and tender inside, which is especially delicious.

The third is the sweet and sour fragrance. Sweet and sour pork ribs are generally made of balsamic vinegar, and the sugar color has its own sweetness. As long as it is not over-fried, the sweetness is enough. After the sugar is fried, add a tablespoon of sparerib soup, then add a proper amount of oil, add ribs, pour three tablespoons of balsamic vinegar when the soup is thick, sprinkle with sesame seeds, and take off the pot.

Home-made sweet and sour dishes are delicious, sweet and sour, and appetizing. I believe that many people, like me, will have an appetite if they are poured with sweet and sour juice.

In fact, the most crucial step in cooking these dishes is to mix the sweet and sour juice. Do you know how to mix the all-purpose sweet and sour juice? Listen to what I have to say!

Xiaobai essential skills

Key points of making sweet and sour juice

Just remember 10:

1 wine, 2 sauces, 3 sugars, 4 vinegar and 5 water.

In fact, it is.

65438+ 0 tbsp cooking wine, 2 tbsp soy sauce, 3 tbsp sugar, 4 tbsp vinegar and 5 tbsp water.

skill

1. When making sweet and sour juice, it is advisable to use aged vinegar, so that the taste and color will be better. Don't use soy sauce if you don't want to make sweet and sour vegetables into a pot of black charcoal. 3. According to the above ratio, sweet and sour juice can be made into 1 catty and a half ribs. 4. wordy sentence: 1 spoon is15ml, 664. In the production process, vinegar will inevitably volatilize. Sprinkling a little vinegar before cooking will increase the vinegar taste and taste better ~

-Sweet and sour pork ribs-

To summer _ summer

material

Ingredients: 500 grams of ribs.

Accessories: ginger1; A few onions; Appropriate amount of rice vinegar; Cooking wine 1 spoon; 2 tablespoons of soy sauce; 3 tablespoons sugar; 2 octagons; Appropriate amount of edible oil; A little salt; Soy sauce 1 spoon; A little cooked sesame seeds

working methods

1. Prepare the ingredients, wash the ribs, chop them into small pieces, slice the ginger and smash the onions.

2. Mix a bowl of sweet and sour juice, 1 tbsp cooking wine, 1 tbsp light soy sauce, 2 tbsps light soy sauce, 3 tbsps sugar and 4 tbsps rice vinegar, and mix well.

3. Add the right amount of cooking oil to the wok. When the oil is hot, add ginger slices and star anise and stir-fry until fragrant.

4. Add onions and ribs, add a little salt to taste, and stir-fry until it changes color.

5. Add the right amount of rice vinegar, and the amount of rice vinegar can soak the ribs. Turn the heat down, cover and simmer.

6. Simmer until all the vinegar is dry, leaving oil and ribs in the pot.

7. Add sweet and sour mixed juice and boil.

8. Burn until the sweet and sour juice is less, and you can cook. Sprinkle some white sesame seeds on the plate, which tastes delicious.

As the saying goes, no bamboo is better than no meat. For foodies, nothing is more exciting and enjoyable than eating meat. Therefore, I especially like to make friends with foodies. What makes me unhappy, unhappy? I had a meal with foodies, but it was everywhere. In this complicated world, what I lack most is this simple happiness. Although the body problem has always been a major event that plagues foodies, it is too insignificant compared with happiness. Moreover, only when you are full can you lose weight. The fun of eating food is to eat together and lose weight together.

Of all the kinds of meat in the world, pork is the most fragrant and appetizing. No matter what you do, it is full of meat, which can evoke greedy insects hundreds of meters away, especially when you go home and smell the stew in the corridor. The next day, you must stew it in a pot to relieve your appetite. There are thousands of ways to cook pork, and there are three favorite ways: braised pork, Sichuan pork and sweet and sour pork ribs, which can be said to be three ways to never get tired of eating. There is absolutely no cure for braised pork except eating it alone and stewing it with a la carte. Sichuan-style pork is one of the first choices for the next meal. Sweet and sour pork ribs are excellent food that can be easily eaten without staple food. I get greedy when I say it. Today, let's talk about sweet and sour pork ribs. Each family has its own practice, which is based on the principle of delicious food. Let me talk about my family's practice.

Sweet and Sour Spare Ribs

Ingredients: ribs, white wine, onion ginger, salt, black pepper, soy sauce, soy sauce, sugar, sesame.

Exercise:

1. Chop the ribs into small pieces about 3cm long, wash them with clear water, remove blood, control water, add appropriate amount of white wine, onion ginger slices, salt, soy sauce and black pepper, stir well, and then marinate for half an hour to make the ribs have some bottom flavor and remove fishy smell;

2, put the right amount of water in the pot, put the ribs in and cook, pay attention to the floating foam, cook for about 30 minutes;

3. Put a proper amount of oil in another pot. When the oil temperature is higher, add the ribs and fry until cooked. Just patiently fry the ribs until they are golden brown. Be careful not to fry them too dry.

4. Leave a small amount of base oil in the pot, add appropriate amount of sugar and stir fry slowly. When the color turns brown, add ribs and stir fry, then add boiled water without ribs, add appropriate amount of salt and sugar, and simmer slowly;

5, the soup in the pot becomes less and thicker, and then it is changed to a big fire to collect juice. Add proper amount of vinegar before taking out the pot, stir well, and then sprinkle with fried white sesame seeds to serve.

The sweet and sour pork ribs made in this way are sweet, salty and delicious, tender outside and tender inside, and they are robbed instantly when they are served. It's really hard to get tired of.

The demon eats all the light at night, and the kitchen is white. It uses the most common ingredients, the simplest method and the most ordinary collocation to restore the warmest taste of home-cooked food, prepares every meal carefully and cherishes every good time. I hope I can share my cooking experience with you, and follow me if you like! Sweet and sour pork ribs can be said to be a delicious dish, especially for children. So how to make sweet and sour pork ribs is the best? Let me introduce my method to you and see what you think. Let's study together! Characteristics of dishes: crispy outside and tender inside.

Blanch pork chops, wash them, put them in a pot with cold water, boil them with strong fire, skim off blood powder, add cooking wine, ginger slices and aniseed, continue to boil and skim off blood powder, cook for a while, skim off blood powder, and then add fragrant leaves, hawthorn slices and hawthorn slices. I bought dried hawthorn slices at the drugstore, and the ribs with hawthorn slices are easy to cook, with so much seasoning. If you like cinnamon, remember to put less. Eating too much will affect the taste of ribs. I don't usually put it down. Put more ginger slices to remove the fishy smell.

Second, simmer for more than 40 minutes, and it takes an hour without hawthorn slices. You can stick it with chopsticks until it's completely, because it will fry later. Pay attention to adding salt 10 minutes before the ribs are cooked. If you put it early, the meat doesn't like rotten.

Third, take the ribs out of the water, heat the pot and add oil, put them in, and fry them on both sides. Be careful not to use too much oil, just turn it over frequently, and then add soy sauce, soy sauce, half a bowl of water, 3 tablespoons sugar, 1 tablespoon vinegar. The amount of this sugar is just right. When the fire boils, the juice will be collected in a small fire. Sprinkle some sesame seeds and coriander. All right.

Features, crisp outside and tender inside, sweet and sour, rich in aroma, is a delicious sweet and sour pork ribs. It's better to cook first and then fry. Don't fry it raw, it's too hard to taste, but don't cook the cooked ribs directly with sweet and sour sauce. Only when it is golden brown, it is delicious to cook with sweet and sour sauce. Achieving a crisp and tender taste is the characteristic of this dish.