Should sweet and sour pork ribs be coated in flour or starch?

To make sweet and sour pork ribs, you don't need to coat them with flour or starch, and the specific method is as follows:

Prepare the materials. Pork ribs: 500g, salt: 1 tablespoon, sugar: 3 tablespoons, starch: 1 tablespoon, soy sauce: appropriate amount, vinegar: appropriate amount, cold water: 1 bowl, green onion: half a root, ginger: 1 piece, star anise: 1 piece.

1. Clean the ribs.

2. Bring to a boil in a pot of cold water, then take out and set aside.

3. Cut half a green onion, slice the ginger and a star anise.

4. Put the pork ribs into the casserole and simmer over low heat until the ribs are very cooked.

5. Take out the pork ribs to make sweet and sour pork ribs, and the remaining soup can be boiled into soup and noodles, don't waste it.

6. 1 tablespoon of salt, 3 tablespoons of sugar, 1 tablespoon of starch, appropriate amount of soy sauce, appropriate amount of vinegar, a small bowl of cold water can not exceed the amount of pork ribs, pour it into a pot and boil.

7. Put the pork ribs in the pot, cover and simmer over low heat for 5-10 minutes until the soup is thick; Before leaving the pot, pour a little vinegar to make the sweet and sour flavor rich.

8. Sprinkle chopped chives or white sesame seeds after cooking.

No, just use the starch with water at the end.

Thicken it and you're good to go.

Steps to prepare sweet and sour pork ribs:

Ingredients: pork ribs, ginger, green onions, soy sauce, sugar, cooking wine.

Starch white vinegar.

1. Put cold water into the pot, put the washed pork ribs into the pot, pour in cooking wine, and blanch the ginger slices.

2. After blanching, take the water again, put the pork ribs into the electric pressure cooker, sprinkle with salt, a spoonful of cooking wine, a little shredded ginger, press the "soup" button to cook soft.

3. After cooking, put the pork ribs and soup together in a pot, and pour in 2 tablespoons of soy sauce, 3 tablespoons of sugar, and 4 tablespoons of vinegar to taste.

4. Stir the sweet potato flour well with water and slowly sprinkle it into the pot to turn the soup into a soup.

5. Finally, sprinkle with chopped green onions, and the ribs are ready.

Note: 1. Choose cold water when blanching: If you use hot water, it is easy to cook the meat, which is not conducive to the flow of blood and water, and the taste will become hard.

2. About the amount of vinegar and sugar: It depends on personal preference, if you like sweeter sugar, put a little more, and a little more sour vinegar.

3. About the amount of sweet potato flour: put the sweet potato flour at the end, so that the soup can be better formed.

Of course, one of the reasons for coating some starch and flour is to prevent the meat from being fried and affecting the taste, and the second is to make it evenly wrapped on top of the ribs when frying tomato sauce

After the cooked pork ribs are coated in starch, then roasted with sweet and sour tomato juice, note: do not thicken until the juice is thick.

Flour is needed to make sweet and sour pork ribs, but the flour can be put directly into the pot along with other seasonings during the cooking process, without wrapping it in the ribs.

The steps to make sweet and sour pork ribs are as follows:

Raw materials required:

1. Ingredients: 500 grams of pork ribs.

2. Excipients: 20 ml of edible oil, 1 star anise, shredded ginger, green onion, 15 grams of white sugar, 5 grams of vinegar, 3 grams of light soy sauce, 5 ml of water, 3 grams of salt, 5 grams of water starch.

Step 1: Put the pork ribs into a pot of cold water, turn on high heat to remove the blood foam, then remove and drain.

Step 2: Put oil in the pan, then add chopped green onions, sugar, and shredded ginger and stir-fry evenly.

Step 3: Stir-fry evenly and then add the blanched pork ribs.

Step 4: Pour in the vinegar, light soy sauce, water, salt, and water starch that you prepared earlier.

Step 5: After the condiment is finished, turn on the high heat to collect the juice, and the juice can be taken out of the pot after harvesting.

When making sweet and sour pork ribs, the pork ribs do not need to be coated with flour or starch.

Ingredients: 500 grams in small ribs.

Seasoning: Cooking Wine (1 tablespoon), Light Soy Sauce (1 tablespoon), Dark Soy Sauce (1/2 tablespoon), Balsamic Vinegar (3 tablespoons divided into 2 parts), Sugar (3 tablespoons), Salt (1/2 teaspoon), MSG (1/2 teaspoon), Sesame seeds (1/2 teaspoon).

Method 1: After blanching the drain, wash and cut the sections, boil for 30 minutes.

2. Marinate for 20 minutes with one tablespoon of cooking wine, one tablespoon of light soy sauce, half a tablespoon of dark soy sauce, and two tablespoons of balsamic vinegar 3.

4. Put the pork ribs in the pot, marinate the pork ribs in water, three tablespoons of sugar, half a bowl of broth and bring to a boil over high heat, and add half a teaspoon of salt to enhance the taste.

5. Simmer on low heat for 10 minutes to reduce the juice over high heat, and add a tablespoon of balsamic vinegar at the end when collecting the juice.

6. Sprinkle chopped green onion and sesame seeds and a little MSG on the pot.

To make sweet and sour pork ribs, do you want to wrap them in wet starch.

Sweet and sour pork ribs Ingredients:

250 grams of pork ribs (middle of pork ribs), a little green onion, half a bowl of sweet and sour sauce (according to the ratio of 1 spoon of cooking wine, 2 spoons of soy sauce, 3 spoons of sugar, 4 spoons of vinegar and 5 spoons of water), 50 grams of wet starch, 25 grams of flour, 500 grams of cooking oil (actual consumption of 60 grams).

Method:1Wash the pork ribs, marinate them for a while with 10 grams of cooking wine and a little salt, then use 25 grams of wet starch and flour, add an appropriate amount of water and mix well, and hang the pork ribs evenly with flour. (If you don't hang the paste and dry fry, the pork ribs will be very hard and taste dry.) ）

2.Mix the sweet and sour sauce in the ratio of 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar and 5 tablespoons of water. (This is for 250 grams of pork ribs, if there are more pork ribs, you need to adjust more sweet and sour sauce!) ）

3.Heat the wok over medium heat, and when the oil is 60% hot, put the battered pork ribs into the oil pan one by one and fry them until the crust is removed. Put it on a plate, and then when the oil temperature rises to 70% hot, then fry all the pork ribs in the pan until the shell is crispy, and the meat inside is cooked thoroughly, remove and drain the oil.

In this way, the ribs are crispier after the second frying.

4.Leave a little oil in the original pot, remove the green onion section after stir-frying the fragrance, put in the pork ribs, flush the seasoned sauce into the pot and stir-fry, and wait until the juice is evenly wrapped on the ribs, and then you can get out of the pot. (If your pork ribs are thick and you're worried that they haven't been thoroughly fried, you can add more sauce to cook for a while.)

Tip 1The paste used for pork ribs is required to be thick and suitable to be paste-like, too thin will cause depulping (meat and paste are separated), and too thick meat is not easy to taste.

2.Be accurate in seasoning. The general requirement of taste and taste is sweet and sour first and then salty.

3.Since there is a layer of flour on the outside of the ribs, the juice in the pan will thicken immediately when it is put into the pan, so keep stir-frying to prevent it from sticking to the pan.

4.Students who think that frying is troublesome can also give up frying and stew the ribs directly in the sauce (of course, the dosage should be several times more sauce) It's just that, the meat of the ribs is not as tender as fried, and it feels a little bit of firewood.

Of course, one of the reasons for coating some starch and flour is to prevent the meat from being fried and affecting the taste, and the second is to make it evenly wrapped on top of the ribs when frying tomato sauce

If you want it, it can play the role of hanging sauce

All the things that should be said upstairs are said, and I personally recommend using egg root to be better. Use an egg to add starch appropriately to the sticky dress, pass the ribs in it, and then smash it in the oil pan.

Method 1:

1. Soak the pork ribs with salt and cooking wine for 10 minutes.

2. Beat the eggs and pour in the ribs.

3. Add an appropriate amount of starch and flour to grasp evenly.

4. Then fill a small bowl with some flour and coat the ribs with a layer of flour.

5. Fry in a hot oil pan under 7 into hot oil.

6. Fry until golden brown.

7. Leave the bottom oil, pour in the sweet and sour juice mixed with sugar, vinegar and warm boiled water and bring to a boil.

8. Pour in the tomato sauce and stir-fry constantly.

10. Then put the fried pork ribs into the pot and stir-fry until the sauce is evenly coated, and finally the water starch is not out of the pot and put on the plate.

Method 2: 1. First put the washed pork ribs into soy sauce, sweet potato powder, cooking wine, pepper, and salt and marinate for 15 minutes to taste.

3. Drain the fried pork ribs and set aside, leave a little oil in the pot and add minced ginger and garlic to fry until fragrant.

4. Pour in the fried pork ribs and stir-fry quickly, and pour in the prepared sweet and sour sauce.

5. Stir-fry quickly until the pork ribs are wrapped in the sauce, add chopped green onions, remove from the pot and serve on a plate, and sprinkle with a little white sesame seeds to garnish [2].

Method 3: 1. Blanch 500 grams of small ribs, cook for 30 minutes, the broth can be used to cook noodles, don't pour it out.

2. Marinate with 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, and 2 tablespoons of balsamic vinegar for 20 minutes.

3. Remove and wash the water control for later use, fry until golden, don't put too much oil, you can save fuel, as long as you turn over and be diligent.

4. Put the pork ribs in the pot, the water for marinating the pork ribs, and three tablespoons of sugar. Bring half a bowl of broth to a boil over high heat and add half a teaspoon of salt to taste.

5. Simmer on low heat for ten minutes to reduce the juice, add a tablespoon of balsamic vinegar at the end when collecting the juice, and the sweet and sour taste will come out.

6. Sprinkle chopped green onion and sesame seeds and a little MSG on the pot.

Sweet and sour pork ribs are wrapped in starch. Here's how:

Ingredients: 500 grams in small ribs.

Seasoning: Sesame seeds (1 spoonful), ginger (2 slices), minced green onion (1 small handful), star anise (2 pieces), minced garlic (1 small handful), cornstarch (appropriate amount), salt (1 tablespoon), sugar (3 tablespoons), tomato sauce (appropriate amount), dark soy sauce (2 tablespoons), cooking wine (1 tablespoon), aged vinegar (3 tablespoons).

Kitchen utensils: electronic clay pot, wok.

Steps: 1. Raw materials.

2. Blanch the pork ribs.

3. After washing the blanched pork ribs, put them in a casserole and simmer for 40 minutes, and put salt, ginger slices, cooking wine, and star anise in the casserole.

4. Put salt, tomato sauce, dark soy sauce, a little vinegar, sugar, add an appropriate amount of water and mix well.

5. After removing the moisture from the surface of the boiled pork ribs, wrap them in a little cornstarch.

6. Fry the pork ribs until the skin of the ribs is golden brown and crispy.

7. Pour oil into a wok, add minced garlic and stir-fry until fragrant.

8. Pour in the juice.

9. Pour in the fried pork ribs and stir-fry for a while, turn off the heat and sprinkle a little sesame seeds and chopped green onions.

10. Sweet and sour pork ribs.

Starch. Here are the steps to make sweet and sour pork ribs:

1. Wash the pork ribs to remove the blood and drain the water.

2. Add minced garlic, minced ginger, appropriate amount of salt, a spoonful of sugar, a spoonful of light soy sauce, a spoonful of dark soy sauce, a spoonful of oyster sauce, a little pepper, grasp and marinate for half an hour.

3. Wrap with starch after half an hour.

4. Fry in the pan and remove after changing color.

5. Put oil in a pot and put 4 tablespoons of sugar.

6. Wait until the sugar turns yellow and melts, then pour in the fried meat and stir-fry evenly.

7. Add two spoons of vinegar, a spoonful of light soy sauce, add water, cover the ribs, cover with medium-low heat and cook, go and turn it over for 5 minutes, wait until the water is not much, and finally pour a spoonful of vinegar under the juice of the guy, and you can get out of the pot.

It is starch and flour, one of the reasons for coating some starch and flour is to prevent the meat from being fried and affecting the taste, and the second is to make it evenly wrapped on the ribs when frying tomato sauce.

We don't have any powder in our house...

Sweet and sour pork ribs. How to make the breaded version:

1. Wash the pork ribs to remove the blood and drain the water.

2. Add minced garlic, minced ginger, appropriate amount of salt, a spoonful of sugar, a spoonful of light soy sauce, a spoonful of dark soy sauce, a spoonful of oyster sauce, and a little pepper.

Grasp and marinate for half an hour.

3. Marinate for half an hour.

4. Half an hour later, wrap the starch on it.

5. Fry in the pot, remove after changing color, and the meat inside is still raw.

6. Put oil in a pot and put 4 tablespoons of sugar.

7. Wait until the sugar turns yellow and melts, then pour in the fried meat and stir-fry evenly.

8. Add 2 tablespoons of vinegar and 1 tablespoon of light soy sauce.

9. Add water, cover the ribs, cover and cook over medium-low heat, turn it over for 5 minutes, there is almost not much water, and finally pour a spoonful of vinegar and reduce the juice over low heat, and you can get out of the pot.

<> the main ingredient. Chops.

Accessories. Vinegar sugar.

Soy sauce oil. Sweet potato powder.

Steps to make fried sweet and sour pork ribs.

1.Wash and drain the ribs. Pour soy sauce, vinegar and sugar into the pork ribs and let them sit for an hour to taste.

2.After flavoring, add garlic paste, sweet potato powder and mix well, this amount should be about yourself, it is not easy to say how much, the quality of sweet potato powder is not the same.

3.Heat the pan and add oil. When the oil temperature is 7 and the ribs are ripe, remember not to rush him over, and then push it away with a shovel when he puts the water away.

4.Turn off the low heat and let him fry for a while, remove from the pot, drain the oil with a colander, and it's done.

Fried sweet and sour pork ribs.

No baking powder.

Sweet and sour pork ribs] First of all, let's prepare the ingredients:

1.Prepare 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. Scattered or Sun.

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 in the appropriate amount of potato starch.

Grasp well with your hands and try to coat each rib 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. Dumpling.

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 hot, remove from the heat, and then punch the chain into the mixed ribs, and the ribs are best put into the pan 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, then turn off the heat and put on the plate.