The sugar that the braised pork ribs finally went up with was gone when they were cooked over low he

First of all, let's talk about the cooking method and the authentic method of this dish.

Seasoning methods in cooking;

It is roughly divided into three types: pre-cooking seasoning, cooking seasoning and post-cooking seasoning. The first is such as pickling, etc., the second is that we usually put seasonings when cooking, and the third is that chefs use more such as sizing.

The main problem with the dish is the mastery of color and taste, the color is oily and distinct, and the taste is deep into the bones. Here's how to do it in general;

Ingredient; Onions, garlic sprouts, star anise, peppercorns, fennel, cinnamon, ginger.

Ingredients; Soft row.

Seasoning; Peanut oil, sugar, salt, monosodium glutamate, corn starch, sesame oil, sesame oil, dark soy sauce.

Method; 1. Cut green onions and garlic sprouts into sections (two fingers long), and cut soft rows into sections (two fingers long).

2. Add water to the pot and put star anise, Sichuan pepper, fennel, cinnamon, ginger, green onion, drop in a little dark soy sauce, boil for ten minutes, add sugar, salt, and a little monosodium glutamate (the taste can be tried and grasped by yourself), put in the raw chops, and boil over low heat until the steaks are rotten. Scoop up the ribs and set aside.

3. Heat the pot, pour in a small amount of peanut oil and other oils, pour in the white section of green onion and add a few copies when there is no sound, add a little soup for boiling pork ribs at first, add a small amount of water (not too much, the total amount can cover a quarter of the ribs), add sugar, salt, monosodium glutamate to taste, try the taste, not too strong.

Fourth, use a small bowl to put some corn starch and add some water to stir, then pour it into the pot and stir, use a spoon to scoop some soup from the top of the pot and pour it into the pot, if it can continue to flow down then the soup can be.

Fifth, pour in the processed pork ribs, green onions, garlic sprouts for copying, add some peanut oil, sesame oil, and a few more copies can be served.

The pork ribs burned in this way because of the taste of three seasonings into the bones, after thickening, add a little peanut oil to ensure the oil shine of the whole dish, the green onion section, the garlic seedling section has not been heated for a long time to ensure its green characteristics, and the soup used to boil the pork ribs before added some fragrant seasonings to ensure the fragrance of the dish. The important thing is to grasp the flavor and not to be too strong.

Finally, I would like to add that braised pork ribs and sweet and sour pork ribs are two different things, completely different practices, don't get confused.

Look at the questions you add to know that you will do just almost the heat, in fact, it depends on your heat, whether the ratio of oil temperature and sugar is even, the time of stir-frying, (some restaurants also put a little tomato sauce so that the color can be better) The ratio of soup and pork ribs is moderate, be sure to cover the lid and calculate the time yourself, when the water can evaporate to as little as possible (look at the doneness and color of the ribs), so it's OK!

In a word, stew tender meat over low heat, and collect thick soup on high heat. Finally, cook over high heat for a few minutes until the soup thickens. Naturally, it sticks to the ribs. If it really doesn't work, thicken it with starch.

It's the same with how much sugar you put in, once you cook it, you can't see it, but you can just put it into the ribs or juice. If you want to keep that nice look, add some sugar to the surface after cooking!

After stir-frying, put cold water, and then dark soy sauce. It won't fade.

It will go up when the water is collected at the end of the boil.

The sugar didn't run anywhere else, the juice was drained, and it was still on the ribs.

When the soup thickens, the color will naturally be red and bright. Give it a try.

Stir-fry the sugar, and you're done.

Braised pork ribs. Main ingredient] 1000 grams of pork ribs.

Seasoning】 Half a green onion, 1 piece of ginger, 2 star anise, 2 small pieces of cinnamon, 4 dried red peppers, 30 grams of cooking wine, 30 grams of soy sauce, 10 grams of dark soy sauce, 4 grams of salt, 2 tablespoons of homemade green plum sauce, appropriate amount of hot water.

-Production process]--

1.Chop the pork ribs into small pieces and clean them; Chop the ribs this step can be solved by the boss;

2.Put the pork ribs in a pot of warm water, bring to a boil and remove from the boiling place, avoiding the foam; If there is too much foam and it sticks to the surface of the ribs, it can be re-washed with warm water before use;

3.When blanching pork ribs, prepare the seasonings: cut the green onion into sections, cut the ginger into thick slices, prepare star anise, cinnamon, and dried red pepper, and the amount and variety can be adjusted according to your liking;

4.Put the pork ribs into the pot, put the seasoning in step 3 into the pot, and then pour an appropriate amount of soy sauce, dark soy sauce, cooking wine, the salt is not a big problem to put first, as long as the sealing effect of the pot is good, the salt can also be simmered very badly;

5.Pour in an appropriate amount of hot water, the amount of water should exceed the amount of pork ribs, and scoop a large spoonful of homemade plum jam; The jam is sweet and slightly sour, which can replace sugar to remove the smell and enhance the freshness, and the fruity aroma can also add a different flavor to the ribs, and the pectin can also play a role in the final astringent soup, thickening and brightening;

6.Add the jam to the soup, stir and melt, and bring the soup to a boil over high heat;

7.Cover and simmer over low heat for about 40 minutes, or adjust the time to your liking, the pork ribs are delicious and can be deboned.

Ingredients: kilograms of pork ribs, 200 grams of soy sauce, 10 grams of refined salt, 8 grams of cooking wine, 30 grams of green onions, 15 grams of ginger, 5 grams of ingredients, 80 grams of water starch, 1 kg of vegetable oil (actual consumption of 250 grams. ）

1. Cut the green onion into sections; Ginger slices; Chop the pork ribs into 4 cm long pieces, wash and control the moisture, add a little soy sauce and water starch, mix well, fry in hot oil until golden brown, and remove them.

2. Put the pork ribs into the pot, add water (to the degree of overflowing the ribs), soy sauce, cooking wine, refined salt, ingredients, green onions, ginger slices, taste the good taste, boil over high heat, turn to slight heat and simmer until the pork ribs are rotten.

The key to production: After the ribs are hung with starch, they should be fried over a hot fire, and they should be burned and put into the pot several times, so that the ribs can be fried well. If the oil is cold and the fire is slight, the pork ribs are not fried well, the starch is easy to get rid of the paste, and the burned pork ribs are messy soup, which is not good for the finished dish.

The taste of this dish is fragrant and salty, the pork ribs are crispy, and the color is golden red.

Pork ribs 600g.

A pinch of broccoli.

Ginger a little.

Salt a pinch of salt. Cooking wine to taste.

Oil to taste. Rock sugar to taste.

Dark soy sauce a little.

Star anise: 2 pcs.

Water: Appropriate amount.

Method; 1.Soak the ribs in water to remove the blood and wash them.

2.Put an appropriate amount of water in the pot, put in the washed pork ribs, bring to a boil, drain and set aside. (Don't blanch for too long, the ribs will turn white).

3.Pour an appropriate amount of oil into the pot, and put the ginger slices into the pot with 70% heat.

4.Add the ribs and stir-fry for a few moments until golden brown on both sides. (Golden!)

5.Add boiling water to taste (be sure to use boiling water!) Boiling water will make the meat more chewy), salt, a little dark soy sauce, rock sugar, cooking wine, star anise, bring to a boil over high heat, reduce the heat to low and simmer for 30 minutes.

Can't be in a hurry) 6Collect the juice on high heat, and keep stir-frying when collecting the juice to avoid sticking to the pan, and the ribs can be put on a plate and out of the pot when they are colored. Garnish with broccoli (blanch the broccoli in boiling water beforehand, drain and set aside).

You can use white sugar when making braised pork ribs, and the following is how to make braised pork ribs:

Ingredients: 600g pork ribs

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of white sugar, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of dried red pepper, appropriate amount of pepper, appropriate amount of Sichuan pepper.

Steps. 1. Wash the ribs with water and chop them into small pieces for later use.

Steps. 2. Add an appropriate amount of water to the pot and blanch the pork ribs to remove the blood.

Steps. 3. Blanch the pork ribs and set aside.

Steps. 4. Add an appropriate amount of cooking oil, pork ribs and white sugar to the pot, and stir-fry over high heat until the caramel color appears.

Steps. 5. Pour in an appropriate amount of water and ingredients, bring to a boil over high heat, then turn to low heat and simmer for 50 minutes.

Step 6: After 50 minutes, remove from the pot and put on a plate, and the production is completed.

Braised pork ribs have no rock sugar and can be used with white sugar.

White sugar is refined sugar made from molasses extracted from sugar cane and sugar beets. The sugar is white, clean and has a high sweetness. White sugar contains sugar, sugar is one of the main nutrients of the human body, the consumption of the human body to be maintained by the heat energy produced after the oxidation of sugar, about 70% of the energy required for human activities is supplied by sugar.

Rock sugar is an ice cube-like crystal made of white sugar, which is a large-particle crystalline sugar prepared by recrystallization after redissolvation and cleaning treatment, which is made by sucrose plus egg grinding white matter raw material formula, with two kinds of single crystal and polycrystalline, which are transparent or semi-combustion.

Because its crystals are like ice, it is called rock candy, also called "ice food". Naturally produced rock candy is white, yellowish, light gray and other colors, in addition to the city of Piyu field with food coloring added to all kinds of colored rock candy (mainly for export).

Rock sugar is advisable. Rock sugar is made of white sugar dissolved into liquid, after firing, to remove impurities, and then evaporate water, so that it can be naturally crystallized under about 40 conditions, or frozen crystallization. It can be seen from its method that the rock sugar is purer in texture and has a higher sweetness.

The dish of braised pork ribs is obviously more suitable for rock sugar, which will be more transparent in color and sweeter in taste. Stuffy take.

Ingredients: 500 grams of pork chops, 3 tablespoons of vegetable oil, 2 tablespoons of cooking wine, 6 slices of ginger, 3 white green onions, 1 chives, 3 bay leaves, 1 star anise, 10 rock sugar, 1 2 teaspoons of salt, 1 teaspoon of sugar, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 chili peppers.

1. Prepare the required ingredients, soak the ribs in water for 5 minutes, rinse several times to remove the blood.

2. Put the pork ribs into the pot with cold water, put in cooking wine and ginger slices at the same time, blanch the water for 1 minute after boiling, and the cold water into the pot can make the blood water better leached, remove the fishy smell and sterilize.

3. Remove the ribs, rinse them with cold water, and then control the moisture for later use, which will make the meat firmer and more elastic.

4. Heat a wok and add vegetable oil.

5. Put in rock sugar, heat over low heat and stir constantly, fry the sugar color must be on low heat, the fire is easy to fry paste, and the color of the sugar fried with rock sugar is not only red and bright, but the taste is better than that of granulated sugar.

6. After the rock sugar is dissolved, small bubbles can emerge and turn reddish-brown, don't crack and boil for too long, otherwise it will produce a burnt bitter taste and affect the taste of the dish.

7. When all the rock sugar is completely foamed, put the pork ribs into the pot in an instant, stir-fry evenly, which can better color and lock the moisture of the ribs, and taste delicate, tender and delicious, unlike dry firewood.

8. Add green onions, star anise, bay leaves, Chaotian pepper and ginger slices and continue to stir-fry.

9. Add boiling water, not over the pork ribs (cold water is easy to cause meat tightness and not easy to taste), and then add light soy sauce and dark soy sauce.

10. After the fire boils, turn to low heat and simmer for about 30 minutes, open and stir twice in the middle, and observe the juice collection to prevent the pot from pasting.

11. When there is 1 3 soup left in the pot, add white sugar and stir well, then add salt to taste.

12. Anthop on high heat to collect the juice, and keep stir-frying during the period to evenly wrap the soup on the surface of the ribs.

13. Sprinkle a little chopped chives and pepper rings to decorate.

According to the five elements, sugar sweet is earth, acetic acid is wood, wood is earth, sugar should be neutralized with acid, and the five elements balance the dish deliciously.

Braised pork ribs with too much sugar solution:

Method 1: Add some vinegar and make sweet and sour pork ribs.

Method 2: Pour the vegetables into the pot into a colander with water, re-enter the pot and stir-fry with seasonings.

The role of sugar in stir-frying:

1. Seasoning: As an important seasoning, adding sugar in cooking can improve the sweetness of dishes; It is used without revealing the sweetness, and it embodies the effect; It suppresses sourness and soothes spiciness.

2. Color: sugar can be used as sugar color, and its color is gradually deepened from yellow to red, which is a pure natural pigment, and has a certain luster, which can give people a visual beauty.

3. Flavoring: After the sugar is caramelized, it produces a pleasant burnt flavor.

4. Finished dishes: making sweet dishes plays an irreplaceable role in honey, frost and silk drawing.

5. Antibacterial: High concentration of sugar solution can inhibit the growth and reproduction of microorganisms and prolong the shelf life of dishes.

1. Take 700 grams of pork ribs as an example, 15ml of soy sauce, and put 2 tablespoons of sugar (about 5 grams). Of course, it depends on the amount of other condiments, and the flavor is made in the right proportion.

2. How to make braised pork ribs: (Features: salty taste, crispy pork ribs, golden red color).

Ingredients: pork ribs about 1 and a half catties.

Ingredients: 10 dried chili peppers; 5 grams of Sichuan pepper, a large piece of ginger; 7 cloves of garlic; 1 green onion; 8 grams of salt, 2 grams of monosodium glutamate, 5 grams of sugar, 5ml of light soy sauce, 8ml of dark soy sauce;

Steps: 1) First soak the ribs and scoop them up;

2) Heat the pot, add a small amount of oil, wait for a while, add dried chili, pepper, ginger, garlic, sugar, fry for about 2 minutes, then add pork ribs, green onions and continue to fry, add dark soy sauce, light soy sauce and a spoonful of cooking wine;

3) Wait until the ribs change color, put in boiling water, the amount of water is just over the ribs, turn on high heat and boil, switch to low heat and simmer until cooked, about 30 minutes;

4) Add an appropriate amount of monosodium glutamate, stir-fry, drain the juice, and turn off the heat.

According to the amount of cooking, such as making a pound of pork ribs, I usually put a spoonful of soup to drink. If you like something sweeter, put more.

White sugar is sweeter and hot, and rock sugar has a light taste and is cool. 1.Pork ribs in a cold underwater pot, bring to a boil without a lid.

The purpose of using cold water is to boil the blood in the ribs as much as possible, and the purpose of not covering the pot is to allow the odor to fully volatilize.

After boiling, the blood foam will be slowly boiled, and after the blood foam is skimmed as much as possible, the ribs will be removed for later use.

Crush the rock sugar. Put a little oil in the pot, add rock sugar, and fry the sugar over low heat, the fire must be small. Slowly boil over low heat until the burnt aroma of sugar comes out and the color turns light brown

Stir-fry the blanched pork ribs with the sugar. Pour in a little soy sauce to color. Add the ingredients, bay leaves, and cinnamon.

Pour ginger slices, green onions, and patted garlic into half a bowl of rice wine, pour boiling water over the pork ribs, cover the pot, turn to low heat and simmer for 40 minutes.