How to prepare sweet and sour pork ribs? How to do it to add tomato sauce?

Ingredients: 500g of baby steak, 1 tablespoon of tomato paste, ginger slices, salt, sugar, and vinegar.

Preparation: After washing the pork ribs, chop them into small pieces, add ginger slices to boiling water and simmer for 20 minutes, then remove the pork ribs, wash and drain.

1. Put the dry water in a hot oil pan and fry for 5 minutes over medium heat to drain the oil.

2. Leave some base oil in the oil pan and fry the tomato paste, sugar and aged vinegar, then pour in the fried chops and stir well. The sweet and sour pork ribs are sweet and sour and smooth, and because of the addition of tomato sauce, this sweet and sour pork ribs are more flavorful and nutritious.

Sweet and sour pork ribs precautions:

Generally speaking, pork is served on pork ribs, and pork cannot be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, lamb liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef. And after eating pork, it is not suitable to drink a lot of tea.

Do not rinse with hot water when cleaning pork ribs, 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.

If you can't add it, first put the ribs in the rice cooker and cook them, put oil, sugar and vinegar in the pot and fry them.

25o grams of pork ribs, a little tomato paste, 25 grams of sugar, 2o grams of vinegar, 1o grams of cooking wine, 3 grams of salt, 1ooo grams of oil.

1. Wash the pork ribs, marinate them with cooking wine and salt.

2. Put the pot on the heat, put the oil and boil until it is 60% hot, fry the pork ribs until golden brown and remove them;

3. Sit on the bottom oil of the pot, add sugar, tomato paste, vinegar and salt, stir well into sweet and sour sauce, and then put the fried pork ribs.

Add and stir-fry until evenly hung with the soup.

Simmer in a pressure cooker, fry with rock sugar for a few minutes to color, put some ginger and garlic, add some vinegar after frying, you can get out of the pot, the taste is not bad, you can try it.

Depending on personal taste, most people's tastes are tomato sauce.

Sweet and sour pork ribs are a representative traditional dish loved by the public in the sweet and sour flavor type. 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. "Sweet and sour" is a taste that all major Chinese cuisines have.

Sweet and sour pork ribs originated in Zhejiang and are a typical Zhejiang dish.

The sauce of sweet and sour pork ribs is only tomato sauce added to Shanghai cuisine, and the taste of Shanghai cuisine is light, and Zhejiang cuisine and Sichuan cuisine are heavy. The sweet and sour pork ribs of Shanghai cuisine and Zhejiang cuisine belong to the roasted dish, and the sweet and sour pork ribs in Sichuan cuisine is a very famous cold dish in Sichuan, which is fried and harvested by the cooking method, which belongs to the sweet and sour flavor type, the amber is shiny, dry and moist, sweet and sour and mellow, it is a good appetizer or appetizer. It is very popular among the Chinese.

Sweet and sour pork ribs are made of fresh pork chops, the meat is fresh and tender, and the color of Chenglai is red and oily. Shanghai cuisine with simple materials, focusing on the sweet and sour taste, which uses tomato sauce This is also the characteristics of Shanghai cuisine, Zhejiang cuisine is rich in materials, fine practices, color, fragrance, taste, Sichuan cuisine even if sweet and sour pork ribs do not forget to add green onions, ginger and pepper.

Tomato sauce is a concentrated product of tomato, which is made of ripe red tomatoes as raw materials, concentrated, canned and sterilized after crushing, pulping, peeling and seeds, and the finished product is a bright red sauce, which has the unique flavor of tomatoes.

My mom does it a lot, but she doesn't add it.

Steps to make sweet and sour pork ribs with tomato sauce:

Ingredients: 500g pork ribs, appropriate amount of oil, appropriate amount of salt, appropriate amount of minced green onion, appropriate amount of minced ginger, appropriate amount of soy sauce, appropriate amount of sugar, appropriate amount of vinegar, appropriate amount of cooking wine, appropriate amount of tomato paste, appropriate amount of sesame oil.

1. Prepare raw materials and seasonings.

2. Wash and chop the ribs into 3 cm long sections.

3. Put the pork ribs into the pot and cook until they are eight mature (it is best to put salt and peppercorns), remove them and put them in the pot, add salt and soy sauce to marinate to taste.

4. Put oil in the pot and boil until it is 60% hot, fry the ribs until light yellow, remove the oil and heat it to 80%, and then fry it in the pan until golden brown.

5. Heat a little oil in a wok, add chopped green onions, stir-fry minced ginger until fragrant, and add tomato paste.

6. Add an appropriate amount of water, soy sauce, vinegar, sugar, and cooking wine to make the juice.

7. Pour in the pork ribs, bring to a boil and simmer over slow heat until the soup is thick, the ribs are cooked, drizzle with cooked oil, and remove from the pot.

Precautions: 1. You can put more soy sauce, color, and don't fry it for too long, because it is easy to paste the pot.

2. Be sure to stir-fry more, so that the color of the ribs will be uniform and good-looking.

Sweet and sour pork ribs.

Ingredients: 800 grams of pork ribs.

Ingredients: 1 piece of ginger, 1 large ingredient, 1 tablespoon of salt, 3 tablespoons of balsamic vinegar, 1 tablespoon of light soy sauce, 2 tablespoons of sugar, appropriate amount of water.

How to prepare sweet and sour pork ribs?

1.Soak the pork ribs in water for half an hour, soak them in bloody water, remove them and rinse them well.

2.Put the ribs in a pot of cold water, bring to a boil and cook over medium heat for 5 minutes, skim off the foam, remove the ribs, and rinse with warm water.

3.Pour a little oil into the wok, put in 30 grams of sugar, medium heat, keep stir-frying, fry until the oil and sugar are completely integrated, the color is getting darker and darker, and some oil smoke comes out on the surface.

4.Immediately pour in the ribs and stir-fry.

5.Add 2 tablespoons balsamic vinegar, 1 tablespoon light soy sauce, ginger and seasoning.

6.Add boiling water and cover the ribs. Bring to a boil over high heat, skim off the foam, cover the pot and simmer for 35 minutes.

After a few minutes, open the lid of the pot, turn to high heat, then put in 2 teaspoons of sugar and a little salt to enhance the umami, reduce the juice over high heat, stir-fry from time to time to avoid pasting the pot, and then put 1 spoonful of vinegar to enhance the flavor before the soup is thickened out of the pot, and put it on a plate.

Cooking technique 1: Put cold water into the pot when boiling pork ribs, do not wait for the water to boil before putting it in, so that cooking pork ribs will not shrink the meat and become hard;

2. The focus of frying sugar color is to control the fire, the fire is too small to sacrise slowly, and the fire is too large and easy to fry paste, so medium heat is more suitable, medium heat must be used after frying saccharification, as the sugar color is constantly stirred, it will become deeper and darker, and when it becomes close to the soy sauce color, it will be poured into the ribs immediately, and then the sugar color will turn black;

3. This dish tastes sweet, just add a small amount of salt. Although vinegar is added at first, the taste of vinegar will fade after a long time of cooking, so you can add an appropriate amount of white vinegar according to your preference before cooking.

Ingredients: 500 grams of pork ribs, 50 grams of rock sugar, 40 grams of light soy sauce, 40 grams of balsamic vinegar, 80 grams of pork rib soup, appropriate amount of green onion and ginger, appropriate amount of cooking wine, appropriate amount of cooked white sesame seeds, a little minced chives, appropriate amount of tomato paste.

1. First prepare an appropriate amount of pork ribs, and then wash the pork ribs.

2. Then put the pork ribs in a pot under cold water, add green onions, ginger and cooking wine, and cook for 2 minutes to remove.

3. Put the oil in the hot pan and fry the rock sugar until golden brown, it will be bitter if it is too much.

4. Then put the pork ribs into the pan and stir-fry evenly.

5. At this time, pour an appropriate amount of water into the pot and bring to a boil over medium heat.

6. Then pour in light soy sauce, tomato paste, and balsamic vinegar into the pot, and the whole process needs to be stir-fried constantly.

7. When the soup thickens, the pork ribs can be coated with juice and ready to come out of the pot (the whole process is about 10 minutes).

8. Sprinkle an appropriate amount of sesame seeds and chopped chives after removing from the pan and serve.

Ingredients: pork ribs, oil, tomato paste, sugar, dark soy sauce, vinegar.

1. Make small pieces of pork ribs, wash and drain.

2. Put oil in the pot, pour in the pork ribs after the oil is hot, and stir-fry slowly over low heat to avoid blackening.

3. When the ribs are fried until golden brown, add half a bowl of water, without covering the ribs, and turn to high heat.

4. Then add an appropriate amount of sugar and stir-fry evenly.

5, then add vinegar, vinegar is half the sugar, cover the pot and simmer for 5 minutes.

6. Open the lid of the pot to collect the juice, add the tomato sauce when the juice is still half, slowly stir-fry until the juice is thick and sticky, you can pull out the small shreds and then you can get out of the pot.

7. The picture below is the sweet and sour pork ribs with tomato sauce.

Make small pieces of pork ribs, wash and drain. Heat the pan and add oil. Don't put too much oil, because the oil will come out when you stir-fry the ribs later.

Once the oil is hot, pour in the ribs. Stir-fry slowly over low heat to avoid blackening. Note that the ribs do not need to be boiled, so that the ribs are slowly fried and crispy on the outside and tender on the inside.

Fry the ribs until golden brown. Remove any excess oil from the pan. Half a bowl of water is added without covering the ribs.

Turn to high heat. Add vinegar, which is half the sugar. Cover and simmer for 5 minutes.

Make small pieces of pork ribs, wash and drain. Heat the pan and add oil. Don't put too much oil, because the oil will come out when you stir-fry the ribs later.

Once the oil is hot, pour in the ribs. Stir-fry slowly over low heat to avoid blackening. Note that the ribs do not need to be boiled, so that the ribs are slowly fried and crispy on the outside and tender on the inside.

Fry the ribs until golden brown. Remove any excess oil from the pan. Half a bowl of water is added without covering the ribs.

Turn to high heat. Add vinegar, which is half the sugar. Cover and simmer for 5 minutes.

Open the lid and reduce the juice. Add the tomato sauce when the juice is still halfway there. Stir-fry slowly until the juice is thick and sticky, and you can pull out the small shreds and you can get out of the pan. Turn down the heat and stir-fry the sweet and sour pork ribs in tomato sauce out of the pan.

【Dish name】 Sweet and sour pork ribs.

Cuisine] Shanghai cuisine.

Features】 Shanghai cuisine.

Ingredients: 25o grams of pork ribs, a little tomato paste, 25 grams of sugar, 2o grams of vinegar, 1o grams of cooking wine, 3 grams of salt, 1ooo grams of oil.

Production process] Wash the ribs and marinate them with cooking wine and salt. Put the pot on the heat, put the oil and cook until it is 60% hot, fry the pork ribs until golden brown, and remove them; Sit on the bottom oil of the pot, add sugar, tomato paste, vinegar and salt, stir well into sweet and sour sauce, then put the fried pork ribs in, stir-fry until the soup is evenly hung.

Add two teaspoons of sugar, add a little salt (soy sauce can also be used), tomato sauce for hanging color, not too much, use aged vinegar, and add before cooking, it will have a fragrance.

【Dish name】 Sweet and sour pork ribs.

Cuisine】 Zhejiang cuisine.

Features】 Golden and crunchy on the outside, tender and fresh on the inside. Sweet and sour and slightly salty.

Ingredients: 160 grams of raw gluten, 26 grams of water fungus, 220 grams of Jingke bamboo shoots (magnolia slices), 22 grams of green and red persimmons. Seasoning: 600 grams of sesame oil (110 grams of actual consumption), 40 grams of white soup, 110 grams of dry starch, 10 grams of wet starch, 80 grams of sugar, 80 grams of vinegar oil, 30 grams of vinegar, 1 gram of minced ginger.

1) Press the gluten into centimeter-thick slices and cut it into 3-centimeter-wide strips. Then put a pair of bamboo chopsticks together and wrap the gluten strips evenly from top to bottom so that it doesn't loosen. After wrapping, leave it for 5 or 6 minutes to make it fully sticky and firm, then put it in a pot of boiling water with chopsticks, cook it on a simmer for about 30 minutes, remove it and put it in cold water, and slowly pull out the chopsticks.

2) Cut the gluten into centimeter-wide segments, put it in a bowl, add soy sauce and mix well, squeeze it slightly, and dip it in dry starch. (3) Cook the winter bamboo shoots in boiling water, cut them into small strips 3 cm long, 1 cm wide and 1 cm thick, cut them into the shape of pork ribs, and embed them in the gluten segments one by one, so that the two ends are exposed a little, which looks like pork ribs. (4) Remove the seeds and tendons of green and red bell peppers and wash them; Wash the ears and cut them into thin strips.

5) Put the shredded fungus in a bowl and add white soup, sugar, soy sauce (2 grams), vinegar, wet starch, etc. to make a sauce. (6) Pour sesame oil into the frying spoon, burn it on a hot fire until it is 7 8 hot, put in the "pork ribs", fry it until the sauce is yellow, pour it into a colander and drain the oil. (7) Stir-fry spoon back to the fire, put in sesame oil (30 grams), boil to 5 6 into the heat, add green, red tomato pepper shreds, minced ginger, stir-fry a few times, cook in the sauce and stir evenly, then put in the fried "pork ribs", turn it a few times, and drip an appropriate amount of sesame oil.