How to make the color of Chen pork ribs look good 55

It will be better after thawing directly, and the color of the pork ribs itself is not good. There are many ways to deliberately change the color, but they all affect the raw material. If it's bad, you can use coloring, and if it's good, you can add chili pepper or tomato powder to boil water.

After the pork ribs are marinated, an appropriate amount of egg wash or egg batter should be added, rather than directly patting the powder, so as to effectively ensure that the finished product is full and beautiful in appearance, and achieves a crispy outside and tender taste on the inside.

Do not blanch the ribs before marinating, because blanching will directly make the ribs old and tough, so that the finished dish can no longer achieve the effect of crispy on the outside and tender on the inside.

Sweet and sour short ribs.

Ingredients: 500 grams of pork ribs.

Seasoning: 5 grams of salt, 30 grams of dark soy sauce, 55 grams of rock sugar, 60 grams of Zhenjiang balsamic vinegar, 20 grams of green onions, 20 grams of ginger slices, 20 grams of rice wine, 500 grams of broth, appropriate amount of salad oil, lard and sesame oil.

Production: 1. Wash the pork ribs and make them into inch sections, put them in a basin, add 5 grams of salt, 10 grams of rice wine and marinate for 20 minutes, and crush the rock sugar for later use. 2. Widen the oil on the pot, burn until it is 60% hot, fry the marinated pork ribs until the appearance is hard, remove the oil control and set aside, put the pot on the fire, add the bottom oil, add 20 grams of ginger slices and green onions, stir until light yellow, then add pork ribs, cook 10 grams of rice wine, add 30 grams of dark soy sauce, 30 grams of crushed rock sugar, simmer over low heat until the ribs are colored, then add 500 grams of broth, bring to a boil over high heat, simmer for 20 minutes on low heat until the ribs are crispy, then change to medium heat, add 25 grams of ground sugar, an appropriate amount of lard, and rotate the wok on one side. While constantly scooping the braised soup in the pot and pouring it on the ribs, until the braised fat is thick, quickly add balsamic vinegar and mix evenly, and pour in a little sesame oil, then you can put it out of the pot and put it on the plate.

Material: 500 grams.

50 grams of caster sugar.

20 grams of white sugar.

40 grams of aged vinegar.

Ginger 15 grams.

White sesame seeds a little.

The sweet and sour pork ribs without a drop of soy sauce are made.

500 grams of ribs, 50 grams of rock sugar, 15 grams of ginger, 40 grams of aged vinegar, a little sesame ribs in a pot of cold water, boil to remove the blood.

When the water boils, remove the scum and remove the ribs.

The ginger is smashed and the rock sugar is crushed.

Add the rock sugar in the cold oil and reduce the heat to medium. Crush the rock sugar while the oil temperature has melted, keep and quickly slide the sugar oil with a spatula in a circle, and the sugar color will have the following three stages:

When there are small bubbles slightly, the low heat (the spatula is constantly moving in circles) is blistering, and the low heat (the spatula is constantly moving in circles).

It's still a big bubble, but the bubbles are scattered, and there is a slight smoky smell, immediately turn off the heat and pour in the ribs immediately, stir-fry quickly, so that the sugar color is evenly wrapped on the ribs (this step turns off the heat, can avoid the sugar color in the final stage of burning, and the oil temperature is already very high, minimize the splashing of oil ideas).

Beat ** and add ginger.

On medium heat, continue to fry the ribs until golden brown, then finish frying the sugar and pour in hot water, not too much water, not over the ribs. Cover the pot as shown in the picture, bring to a boil over high heat, and then turn to low heat and simmer.

Simmer until the water is almost dry, add appropriate salt and stir well, don't put too much salt, or mainly sweet and sour.

On medium heat, pour in sweet and sour sauce (20 grams of white sugar + 40 grams of aged vinegar in advance) and stir well over medium heat, pour in water starch to thicken (10 grams of starch + 40 grams of water in advance) and stir well quickly, you can turn off the heat when there is a sticky feeling.

Serve on a plate and sprinkle with white sesame seeds.

If you stew it, it won't change color, and if you don't put soy sauce or something, it won't change.

1. Cut the ribs into 4 cm segments, put them in boiling water to remove the blood, remove the water, wash them and set aside. Slice the ginger, wash the green onion and tie it into a knot (about 3 sticks);

2.Pour oil into the pot, and when the oil is still cold, add sugar (more, about one part of sugar, or 3 parts of oil), and slowly fry the sugar over low heat;

3.When the sugar water begins to turn brown-red and brown-red foam begins to appear, immediately pour the pork ribs into the pan and stir-fry well, then add ginger slices, Sichuan peppercorns and spices;

4.After stir-frying the fragrance, pour in a little cooking wine and soy sauce to color, mix with water, add salt and green onion knots;

5.After the heat is boiling, turn to low heat and slowly cook until the pork ribs are soft, then remove the green onions and large spices from the pot;

6.Reduce the juice on high heat, and when the soup becomes thicker, add MSG and start the pot.

Ingredients.

Pork ribs, a piece of food.

3 red peppers.

3 cloves of garlic for food.

5 sticks of parsley are grammed food.

Peanut oil to taste.

Soy sauce to taste. Appropriate amount of bean paste restrains food.

Salt to taste, chicken powder to taste.

Preparation of braised pork ribs.

How to make braised pork ribs**11After cutting the pork ribs into small pieces, boil the water and pass the blood over again. Put it in a pressure cooker and simmer for about 5 minutes. (My husband helped me get it in advance, so I didn't shoot it).

How to make braised pork ribs**22Remove the seeds and shred the red pepper, finely chop the garlic, and chop the coriander for later use.

The practice of braised pork ribs**33Heat the pot, add an appropriate amount of peanut oil, cook until it is 70% hot, pour in the pork ribs and fry for a while.

The practice of braised pork ribs**44Remove the oil control and set aside.

The practice of braised pork ribs**55Leave oil at the bottom of the pot and add chili peppers, and stir-fry the garlic until fragrant.

The practice of braised pork ribs**66Then pour in the pork ribs and stir-fry evenly.

The practice of braised pork ribs**77Add the bean paste and stir-fry the soy sauce evenly. Add salt to taste.

The practice of braised pork ribs**88Then pour in the stock and bring to a boil (I put the soup from the previous pressure cooker stewed pork ribs) and boil until the soup is almost dry, add an appropriate amount of chicken powder to taste.

The practice of braised pork ribs**99Finally, serve on a plate and sprinkle with coriander.

The practice of braised pork ribs**1010Let's eat! Isn't it very appetizing?

Use your phone to see how this dish is made.

Tips: People who are obese and have high blood lipids should not eat more.