Sweet and sour pork ribs meat is very chai why, why do you always make sweet and sour pork ribs

Pork ribs are arguably the best in pork. Pork ribs are not only tender in meat, but also use pork ribs to stew soup, and there is also a high calcium content in the nutrition. Many mothers like to use pork ribs to stew pork rib soup for their children, and children often drink pork rib soup to supplement calcium and nutrition.

Give the children more ribs in the winter and grow taller in the following spring. There are also a lot of pork ribs, in addition to the fact that we often use pork ribs to stew soup and drink, fried pork ribs, fried pork ribs, and sweet and sour pork ribs are also very delicious, and we often eat sweet and sour pork ribs when we go to the restaurant to eat. The sweet and sour pork ribs made in the restaurant are sweet and sour, and the meat is very tender, and it is also the best-selling delicacy in many restaurants.

We usually make sweet and sour pork ribs at home, but we often don't do it well, and sometimes the pork ribs are so old that we feel like we can't chew them. And it is not well handled, the meat on the ribs is stuck to the bones, it is difficult to bite down, in order to make the meat on the ribs better out of the bones, many people choose to use a pressure cooker to stew the ribs first and then use them to make sweet and sour ribs, but although the sweet and sour ribs are very soft and easy to chew, but this is not a separation of bone and meat, it looks quite cruel, and the nutrients are also easy to lack.

So do you know why the sweet and sour pork ribs you make are so chai and old? It's because these two steps are missing. Without further ado, do it quickly.

After reading it, you will understand, in fact, it is very simple, just keep these two steps in mind, the sweet and sour pork ribs made are delicious and nutritious, and the meat is tender and easy to chew.

Ingredients: pork ribs, salt, rock sugar, balsamic vinegar, soy sauce, cooking wine, green onion, ginger and garlic.

Step 1: Chop the pork ribs into pieces and soak them in light salt water for about 15 minutes to remove bruises and impurities in the salt water. Then rinse with clean water several times to wash off the grease on the outside.

Step 2: Blanch the ribs. Then add an appropriate amount of water to the pot, boil the ribs in hot water and blanch them, and in about three or four minutes, you can see a layer of white foam floating on the water surface.

At this time, you can take out the ribs, rinse them with cold water, and put them on a plate for later use. (The above two steps are indispensable, many people make sweet and sour pork ribs that taste bad, and the meat is old and woody, just because these two steps are missing!) ）

Step 3: Put the rock sugar in a wok, without adding oil, add an appropriate amount of warm water to fry the rock sugar until it is completely melted and sticky, and continue to stir-fry until the white rock sugar is brown. Then put the blanched pork ribs in the pan and continue to stir-fry, so that every part of the ribs is evenly coated with sugar solution.

Then pay attention to the low heat, put an appropriate amount of edible salt, balsamic vinegar, soy sauce cooking wine, continue to stir-fry, and slowly boil until the sauce in the pot is dried up.

The sweet and sour pork ribs are very chai, probably old female pork.

Sweet and sour pork ribs. It's always the case that the case is related to the practice. Let's take a look at the correct practice and steps for sweet and sour pork ribs::

Ingredients: 1Prepare about 600 grams of pork ribs, wash them and chop them into small pieces and put them in a basin.

2.Add 3 grams of salt to the basin, then grab a handful of flour, mix evenly, add an appropriate amount of water, and rub with your hands for two minutes, this step is to remove the blood and oil on the surface of the ribs.

After a few minutes, squeeze the ribs dry, put them in another basin, and rinse them again with water and put them in a mixing bowl.

4.Next, marinate the ribs, add 1 gram of salt to the basin to taste, pepper.

1 gram, cooking wine.

Remove the smell with an appropriate amount, grasp and mix evenly with your hands, so that the ribs can fully absorb the seasoning.

5.Then grab an appropriate amount of starch and grasp it with your hands, trying to make each piece of pork ribs coated with starch.

6.Next, mix a sweet and sour sauce, prepare a small basin, and add the sugar.

30 grams, 1 gram of salt, 20 grams of aged vinegar, add 30 grams of water, stir with chopsticks to dissolve the seasoning.

7.Pat a piece of ginger flat, cut it into minced ginger, and put it in a small basin.

Once the ingredients are ready, we move on to the next step.

8.Remove from heat and pour in cooking oil.

When the oil temperature reaches 6 to 6, remove from the heat, put in the mixed ribs, and the ribs are best put into the pot one by one to avoid sticking.

9.After all the cooking is done, continue to fry slowly, turning a few times with a spoon to heat the ribs evenly.

10.Fry on high heat for two minutes, and remove when the ribs are slightly yellow.

11.After the oil temperature rises, add the ribs and re-fry them for 20 seconds, until the ribs are golden and crispy.

12.Leave a little base oil in the pot, add minced ginger and stir-fry until fragrant, and pour in the sweet and sour sauce prepared in advance.

13.Bring to a boil until the soup is bubbly, then add a little water starch.

14.When the soup is boiled until it is viscous, pour in a little oil and stir a few times to enhance the color of the dish.

15.Then pour in the fried pork ribs, quickly stir-fry evenly, you can turn off the heat and put on the plate, and the delicious sweet and sour pork ribs are ready.

Sweet and sour pork ribs are more chai, it may be that you have fried them for too long when you make them, so this is why you can just fry them out of the pan, and you can make sweet and sour pork ribs.

Sweet and sour pork ribs. When it is done, the meat becomes firewood, just because the frying time is too long, or the ribs are frozen. With proper mastery, you can make delicious sweet and sour pork ribs.

Sweet and sour pork ribs recipe

Main ingredients: pork ribs, sugar, vinegar, cooking wine.

Light soy sauce. Steps:

1. Cut the pork ribs into small pieces, add 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce and 1 tablespoon of balsamic vinegar, stir well, and marinate for 20 minutes.

2. Remove the oil from the pan, put in the marinated pork ribs when the oil is eight minutes hot, fry until the ribs turn brown, put out, and leave the oil in the pan.

3. Heat the oil pan slightly, add a small half bowl of water and 1 tablespoon of balsamic vinegar, bring to a boil, and then add sugar.

Brown sugar, simmer over low heat until it becomes viscous, and stir constantly with chopsticks when cooking to prevent the sugar from sticking to the pan.

4. Change the heat to medium, pour in the pork ribs, and let the pork ribs evenly coated with sweet and sour sauce. Stir constantly at the same time. Then pour in 1 tablespoon of dark soy sauce and 5 grams of salt, stir-fry, finally add chicken essence, sprinkle with sesame seeds, and then remove from the pot.

Nutritional value of pork ribs:

1 Pork ribs contain slow-returning, high-quality protein and essential fatty acids. Pork ribs provide heme.

organic iron) and cysteine, which promotes iron absorption.

It can improve iron deficiency anemia.

2 In addition to protein, fat, and vitamins, pork ribs also contain a lot of calcium phosphate.

Bone collagen, bone mucin, etc., can provide calcium for young children and the elderly.

3.Eating pork ribs can supplement the body's nutrition, and can also mention the effects of nourishing yin and moisturizing dryness, nourishing the kidneys and blood, and quenching thirst. The nutritional value of pork rib soup is very rich, it contains protein, fat and bone collagen, bone mucin and vitamins, calcium, iron and phosphorus and other nutrients.

It is recommended to put the fried ribs in the pot, add water and bi, add sweet and sour and a little salt to reduce the juice over slow heat, so the ribs are not only more flavorful, but also more soft and rotten.

It should be noted that if the raw pork ribs are directly put into the oil pan and put sweet and sour, the meat will be dry and hard, so it is recommended to cook the pork ribs before making sweet and sour pork ribs, and then put sweet and sour seasoning to stir-fry after taking them out.

The water used to submerge the ribs in the pot must be boiled water, so that the cooked meat is more tender, and if cold water is poured into it, the meat will be hard.

It's because it's blanched and washed with cold water.

Yes. Sweet and sour pork ribs have a lot of calories, not only because of the ribs, but also because of sugar and oil, eating sweet and sour pork ribs will make you fat.

1. In the past, sweet and sour pork ribs needed to be marinated and fried. I'm more worried about oil, and I'm also worried that beginners will have the fate of having oil ideas splashed on their hands. Therefore, switch to a non-stick pan to fry the ribs, and the time is a little longer, which can also make the effect of frying.

2. As I said before, I am now accustomed to using good quality soy sauce to color dishes, and give up fried sugar color, 1 is troublesome, 2 is suitable for beginners to practice, 3 is good quality old soy sauce, the effect of coloring dishes is not inferior to fried sugar color, and it is also trouble-free.

3. Buy *** ribs, not ordinary ribs. If you don't have a machete at home, ask the store to chop it for you.

4. In step (2), replace frying with fried ribs, be sure to fry slowly over medium heat, don't worry, until the ribs are tightened and the color turns brown before taking them out.

5. In step (3), be sure to pour boiling water, not cold water. Otherwise, the taste of the pork ribs will not be fragrant and the texture will be hard.

6. There are not too many ingredients in this dish, the most important thing is the ratio of sweet and sour, beginners may wish to taste it while putting it, so that it is easy to grasp the sweet and sour taste.

7. Finally, the steps of collecting the soup are very critical, use high heat, but sweet and sour sauce is usually easy to paste the pot, so shake the ribs in the pot more, and never leave the stove to do other things when collecting the soup. Is the soup thickening or mushy? Half a minute can make or break the difference.

The first thing to say is: eat sweet and sour pork ribs and eat well (method) will not be fat:

The key depends on how you eat, if you eat every day, the calorie intake is too much, the energy supply in the body exceeds the demand, and if you can't consume it, it will easily lead to the conversion of calories into fat, and thus gain weight.

In fact, the most important thing is six words: keep your mouth shut and open your legs; That is, a reasonable diet, more exercise, supplemented by more reasonable and scientific tips, it is not difficult to maintain a figure or even succeed, come on!

It's good that you eat less, don't eat every day and don't eat too much at once.

Definitely, sugar is high in calories, and pork ribs are also high in calories!!

It doesn't matter once in a while, eating it regularly will definitely make you fat.

It will be a little, but it will grow taller.

You won't get fat by eating lean meat, but you will get fat if you eat fatty meat.

No, but exercise more.

As long as you don't eat it every day, it's fine.

The sweet and sour pork ribs are too hard to chew, so you need to put them back into the pot and pour in a bottle of Coca-Cola or Sprite, turn on the fire and cover the pot, boil the whole pot and dry until it is three minutes, and your ribs will be rotten.

Because cola and soda contain baking soda, it can make the meat cook quickly, and it happens that you are making sweet and sour pork ribs with cola and soda is most suitable.

Remember to use Coca-Cola or Sprite, Pepsi will have a medicinal taste, and 7-Up soda meat will be sour.

How to be crispy on the outside and tender on the inside - cook for 30 minutes, so that it will be fried on high heat until the outside is browned, and it will be crispy on the outside and tender on the inside. If you fry the raw pork ribs directly, it is easy to get old, why should you marinate them, because the hot oil in the hot pan quickly seals the appearance of the meat, and it is not easy to absorb it when making sweet and sour sauce, and the pork ribs have a fishy smell inside.

The next time you do it, put some starch in it, and the meat will be tender, and now you want to remedy it, boil it or steam it, and if you cook it, the meat will become firewood, and if you steam it, it will not look like sweet and sour pork ribs.

If it's too hard, simmer a little longer.

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.

The authentic sweet and sour pork ribs are quite particular about the method and materials, and the general pork ribs are chops and ribs. The pork ribs need to be removed first, drained and marinated to taste, then wrapped in flour and fried until the surface is golden and crispy, take out and set aside, fry the rock sugar to make the sugar color, then put the pork ribs into the pot and stir-fry, and finally pour rice vinegar to make a sweet and sour taste. Rice vinegar must be used here, the taste of aged vinegar is too strong and affects the taste!

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, color, fragrance, flavor is complete, Sichuan cuisine even if sweet and sour pork ribs do not forget to add green onions, ginger and pepper. 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.

Chicken breast without skin Soy products should not be too greasy Vegetables in addition to potatoes There are also nuts and fruits Basically eat more of these Rice is half a bowl every day Eat bread out of whole wheat Eat less starch Drink more water Absolutely OK Nutrition will only be lost I have such a summer vacation The effect is obvious But I haven't weighed it yet, anyway, I have to make myself feel a little hungry all the time

Pick up the automatic sense of the encyclopedia.

I had to use the stew, which was softer but not too soft.

Place in a pressure cooker and press down again.

You can search the Internet for wow, there are ways to do it.

Be sure to pay attention to low heat and slow boiling, so that the taste will be better, and you can marinate before making.