Sweet and sour pork ribs are not eaten how to heat the meat the next day without aging

Sweet and sour pork ribs. You can eat it overnight, but it is best to eat it after heating, and the overnight food should be put into a sealed crisper and then put in the refrigerator for refrigeration, so that it is not easy to breed bacteria and toxic and harmful substances.

Do not wash pork with hot water before cooking, because pork contains a substance of myolytic protein at 15 degrees Celsius.

The above water is easy to dissolve, and if you soak it in hot water, it will lose a lot of nutrients, and the taste is not good.

Pork should be cooked because there are parasites in pork at times.

If eaten raw or incompletely conditioned, hookworms may grow in the liver or brain.

Sweet and sour spare ribs are a representative of sweet and sour flavors. It uses fresh pork chops as the main ingredient, the meat is fresh and tender, and the finished dish is red and bright and oily.

The sweet and sour pork ribs crust is a crunchy feeling! But maybe not the next day! In order to keep his taste from being too bad, I don't recommend you to steam and eat it directly! It should be heated in a sweet and sour sauce for stir-frying! That's good to come!

Sweet and sour pork ribs. Material.

Ingredients: 500g pork soft ribs

Ingredients: green onion, ginger, garlic, rice vinegar, light soy sauce, dark soy sauce, rock sugar, cooking wine, method.

1. Cut the pork soft ribs into 5-6cm long pieces, wash them and put them in a pot under cold water, and remove the blood after boiling. When the blood is cleared, remove the ribs and rinse well.

2. Put the washed pork ribs in a pot under cold water, add cooking wine, green onions, ginger and garlic, boil and cook for 15 minutes on medium heat, remove the ribs, and set aside the soup.

3. **After the pot is hot, put the oil, and stir-fry the pork ribs and an appropriate amount of cooking wine slightly when the oil temperature is 7, then add light soy sauce, rice vinegar, rock sugar, and stir-fry evenly.

4. Add an appropriate amount of broth, turn on medium-low heat and cover the pot and simmer for 5-8 minutes, see that the juice begins to thicken, and start to dark soy sauce.

5. When all the juice is put away and it is already very viscous, it can be taken out of the pot.

Sweet and sour pork ribs can be eaten overnight, but it is best to eat after heating, and the overnight food should be put into a sealed crisper and then put in the refrigerator for refrigeration, so that it is not easy to breed bacteria and toxic and harmful substances.

Pork ribs provide high-quality protein, fat, and especially rich calcium, which are essential for human physiological activities, which can maintain bone health. The applicable population is suitable for those with insufficient qi and blood, yin deficiency and poor tolerance; Those with damp heat and phlegm stagnation should take it with caution; People who are obese and have high blood lipids should not eat more. Digestive system surgery, including liver, gallbladder, spleen, stomach, kidney, and diabetic patients are not suitable for eating.

How to cook sweet and sour pork ribs The meat is not hard

Don't fly the pork ribs, soak them in water for half an hour, soak them in bloody water, and the sweet and sour pork ribs will be soft and will not be firewood.

1. Put the pork ribs in a pot with cold water, heat them over high heat, and skim off the blood foam.

2. Pour out all the water in the previous pot (this is to prevent the fishy smell caused by the blood foam being unclean). At this time, add boiling water to the pork ribs pot to stew, never add cold water at this time, add cold water meat must be tight 3, add seasonings and stew slowly, stew until it is rotten with chopsticks.

Precautions for eating sweet and sour pork ribs

1.Do not wash pork with hot water before cooking, because pork contains a substance of myolytic protein, which is easy to dissolve in water above 15 degrees Celsius, and if soaked in hot water, it will lose a lot of nutrients, and the taste is not good.

2.Pork should be cooked because there are parasites in pork that can be parasitic in the liver or brain if eaten raw or not fully conditioned.

Using the steaming method, if you still want to achieve the original effect, process it again, add a little water to the pot, put white sugar, turn it into syrup, put the pork ribs in, and then stir-fry the pot.

<> sweet and sour pork ribs, prepare fresh meat and more pork ribs, pay attention when choosing, in addition to choosing fresh, but also choose more meat, if the meat is too little to eat and the taste is poor, let the boss help chop it into small pieces, and take out the large bones at both ends after returning home, use them to make pork rib soup, and the neat ribs in the middle are used to make sweet and sour pork ribs.

Soak the pork ribs in water for half an hour, and then wash them with water to make the water clear.

Pour the pork ribs into the pot, add enough cold water, add ginger slices, boil over high heat until boiling, then add a spoonful of cooking wine, remove the dirt while it is boiling, and continue to cook for another three minutes.

After the ribs are cooked, remove them and put them in warm water to wash them, and then control the water and set aside.

Add cooking oil to the pan, heat it slightly, pour the ribs into the pot and fry them, and wait until the ribs are slightly yellowed and then remove them.

Wait until the ribs are completely colored, then add an appropriate amount of boiling water, add ginger slices, green onions, star anise, light soy sauce, aged vinegar, salt, and taste the taste after boiling over high heat.

Then reduce the heat to low, cover and cook until the ribs are soft and flavorful.

Finally, remove the star anise, green onion, ginger, add a little aged vinegar to increase the sour flavor, turn on the high heat and stir-fry repeatedly, and the soup can be thickened before it comes out of the pot.

When making this sweet and sour pork ribs, there are two things to pay attention to:

The first point is that when the ribs are cleaned, they should be soaked first, and part of the blood water should be removed to reduce the fishy smell, and then blanched to treat the ribs, and the pork ribs will have no fishy smell, and the sweet and sour pork ribs can be delicious.

The second point, to make sweet and sour pork ribs, don't use tomato sauce, don't use dark soy sauce, but first fry the sugar color, add color to the pork ribs, and make it red and bright, and taste good.

Be patient when stir-frying the sugar, and keep stir-frying over low heat until a reddish-brown color appears, indicating that it is done.

<> ingredients: 750g ribs, 1 tablespoon cooking wine, 2 tablespoons soy sauce, 3 tablespoons sugar, 4 tablespoons vinegar, 5 tablespoons water, 1 teaspoon salt, 2 large ingredients, green onions, ginger slices; Method 1: Put water in the pot, put the pork ribs into the pot under cold water, skim off the foam after boiling, add green onions, ginger slices, and ingredients, turn to low heat and simmer for 50 minutes; 2. After the ribs are cooked, remove them and control the moisture; 3. To make the sauce, 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar celery, 5 tablespoons of water, mix thoroughly; You just need to adjust the amount of ribs you use according to the ratio of 12345; 4. Put the wok on the heat, pour in an appropriate amount of oil, pour in the pork ribs after the oil is hot, stir-fry slowly over low heat, and fry until the surface of the ribs is golden brown; 5. After the ribs are stir-fried, pour in the sauce, do not pass the ribs, boil over high heat, then turn to low heat and slowly let it simmer for 10 minutes until it tastes, add a little salt, turn on high heat to dry the soup.

Ingredients: 4 pork ribs Slurry: eggs, flour, corn starch Seasoning:

Salt, soy sauce, vinegar, sugar, tomato paste, cooking wine, ginger, garlic, green onion, pepper Method: 1. First chop the ribs into half-inch-long segments (in fact, when you buy ribs, you can ask the seller to chop them for you, and I usually buy them in Shuanghui cold fresh meat shop). 2. Boil a large pot of boiling water, pour the pork ribs into it after boiling, and boil salt and wine together after boiling again.

After a while, a lot of impurities of minced meat and blood foam will float out on the water surface, ho ho, you have to keep fishing them out and pouring them out, so that the pork ribs will not produce miscellaneous flavors that affect the sweet and sour taste. Cook like this for 5 minutes, turn off the heat, remove the ribs and let them cool. Then marinate with salt, wine, pepper, monosodium glutamate, etc. for 1 hour.

3. Now start to mix the slurry and prepare the fried ribs. Put the eggs in a bowl, pour the flour over and beat well. Don't have too much flour, and the slurry should be a little thinner, a little thicker than rice soup, otherwise you won't be able to wrap it on the ribs.

4. Put soybean oil in a pot, boil until 7 is hot, and then change to low heat. Wrap the ribs in slurry, fry them in the pan until golden brown, and quickly remove them. When all the ribs are fried, fry them again and remove from the pan.

5. It's finally time to start making sweet and sour pork ribs, ho ho, everyone is in a hurry. Leave the bottom oil in the pot, add ginger and garlic and fry until fragrant, fry the ribs quickly, then add a small amount of salt and soy sauce to taste, then pour in the wine, stir-fry twice, then add water to just cover the ribs, put vinegar (the vinegar at this time is mainly to let the vinegar flavor enter the bones of the ribs), a small amount of brown sugar (because I like the special fragrance of brown sugar). Then cover the pot, bring to a boil over high heat, then change to low heat and cook slowly.

6. The waiting time is always long, and finally the Hu people shouted that there was only half of the water left to boil. At this time, the vinegar and wine have almost evaporated after a long period of heating, so they need to be seasoned again. Change the heat, put vinegar and tomato sauce (add a little sour taste will be more thick and thick, of course, if you use hawthorn to boil authentic sour sauce, it will be better), brown sugar, stir-fry twice, add some wine, continue to stir-fry, at this time must be fried faster, because the sugar will be scorched after sticking to the bottom of the pot for a long time, and it will be bitter when it is burned.

The key to the immortality of this meat is to pass the ribs through the water first, which is relatively old. Chop the pork ribs into small pieces and soak them in water for about 20 minutes, changing the water repeatedly halfway through to remove the blood until the ribs turn pink and white.

The production process is as follows:

Ingredients: 400g pork ribs

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion and ginger, appropriate amount of Sichuan pepper, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of sugar, appropriate amount of aged vinegar, appropriate amount of cooked sesame seeds, appropriate amount of ingredients, appropriate amount of bay leaves.

Steps: 1. Clean the ribs and cut them into strips.

2. Blanch in boiling water and remove the lead pat to control the moisture.

3. Prepare green onion and ginger slices, Sichuan pepper ingredients and bay leaves.

4. Put the seasoning into the ribs that control the moisture.

5. Add cooking wine.

6. Add an appropriate amount of light soy sauce.

7. Add a pinch of salt and stir well.

8. Put water in the inner tank of the electric pressure cooker and put a steaming rack.

9. Put the well-mixed pork ribs into it, and set the self-selected early stimulation pressure for 20 minutes.

10. After the ribs are steamed, they will be picked out after the steam is finished.

11. Heat a wok and add corn oil.

12. After the oil is hot, add the pork ribs and stir-fry.

13. Stir-fry until the surface of the ribs is browned.

14. Prepare a bowl of juice mixed with one spoonful of cooking wine, two spoons of aged vinegar, three spoons of sugar, four spoons of light soy sauce and five spoons of water.

15. Pour in the bowl juice after the ribs are browned.

16. Stir-fry until the soup is dry.

17. Add a little cooked sesame seeds.

18. Remove from the pot and serve on a plate.

Moderate sweet and sour, not greasy, rich and delicate taste, will not feel that the abrupt color of any kind of seasoning is sugary, not thick and not light, young and old, both men and women, because the taste is relatively peaceful, children like to cook at home, in fact, there is no restaurant so particular, just want to eat fast and delicious, so first of all, prepare a variety of seasonings and spare materials.

Pork ribs, fine ribs, green onions, sugar, sugar, vinegar, cooking wine, dark soy sauce, light soy sauce salt, etc. are all to be prepared, as well as ginger, water starch, eggs, pepper, star anise, cinnamon, bay leaves, dried chili peppers, white sesame seeds.

Cut the pork ribs into small pieces, add ginger slices, green onions, segments, peppercorns, and cooking wine to the pot under cold water, blanch twice in the water, blanch most of the salty water for the first time, and further discharge the impurities for the second time, so that even if it is eaten cold, there is no fishy locust and the coarse taste will not be greasy.

Put the green onion and ginger into the oil pot, stir-fry to bring out the fragrance, then add the cinnamon star anise to remove the chili pepper under the leaves, and fry the pepper to get the fragrance, put in the super good pork ribs, stir-fry a few times, add boiling water, half a spoon of salt, and two spoons of cooking wine.

Pour into a pressure cooker and press for 8 minutes to remove the ribs and drain the water, if there is no high-pressure lead royal town, you can also simmer on low heat for more than half an hour, and the ribs are wrapped in egg white and starch. Egg whites and starch can lock in the moisture in the ribs well, and the juice in it will not be too dry when eating, so the meat will not grow old.

As a chef: if you want the ribs to be old and woodless, you must first add salt and cornstarch to the pork ribs, and then flush the running water, so that the blood water of the ribs can be discharged more easily. After the blood is discharged, the pork ribs are washed and dried, marinated in water (salt, egg white, sugar, green onion and ginger water), and the seasoning is grasped well, and then corn starch is added, mixed well, and sealed in oil.

Fry in oil and fry golden brown in sweet and sour sauce. . .

Cook for 20 minutes, simmer for about 20 minutes, and the meat will be tender and delicious.

Ingredients: Ingredients: 750g pork ribs

Spices: 2 green onions, 3 slices of ginger, 1 star anise.

Seasoning: 5 g of salt, 30 ml of soy sauce, 30 ml of oil, 150 g of rock sugar, 200 ml of vinegar Others: 350 ml of water, appropriate amount of sesame seeds.

Material. Ingredients: 750g pork ribs;

Excipients: 5g salt, 30ml of soy sauce, 30ml of oil, 150g of rock sugar, 200ml of vinegar, 350ml of water, 2 green onions, 3 slices of ginger, 1 star anise, appropriate amount of sesame seeds.

Sweet and sour pork ribs. Wash the pork ribs and blanch them with plenty of water.

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Bring to a boil and cook for a few more minutes, then remove, rinse and set aside.

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Add 50g of rock sugar to the pan and other ingredients except vinegar.

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Add the ribs and fill with water.

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After covering the pot, select [Juice Collecting, Wuxi Steak]; If you don't have an electric cooker, use a regular pot at home, bring it to a boil over high heat, and simmer over medium heat.

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Add the remaining caster sugar at the end of the procedure.

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Add vinegar. <>

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Select the [Dry Pot] program and start simmering to reduce the juice.

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To reduce the juice to a suitable extent, you can sprinkle in a little sesame seeds, then stir well to remove from the pan.

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Tips: 1.Again, I use an electric cooker here, if not, you can touch the roll and use the ordinary pot at home, just take care of it from time to time, the steps are the same;

2.Don't add all sugar and vinegar at the beginning, it will lose its taste;