What kind of cuisine are sweet and sour pork ribs? What dishes can be added to sweet and sour pork r

Sweet and sour pork ribs are Zhejiang, Shanghai, and Sichuan cuisines.

Only Shanghainese can add tomato sauce to the sauce of sweet and sour pork ribs. Shanghai cuisine has a light taste, while Zhejiang cuisine and Sichuan cuisine have a strong taste. The sweet and sour pork ribs of Shanghai cuisine and Zhejiang cuisine belong to cooking, and the sweet and sour pork ribs of Sichuan cuisine are very famous cold dishes in Sichuan, and the cooking method used is fried and harvested.

It has a sweet and sour taste. Amber is bright, dry, aromatic and moist, sweet, sour and mellow.

Sichuan sweet and sour pork ribs are a very famous cold dish in Sichuan. It is harvested by frying. It is sweet and sour, amber is bright, dry, aromatic, moist, sweet and mellow. It is a great drink or appetizer.

Sweet and sour pork ribsIt is Shanghainese, Zhejiang, and Sichuan cuisine.

Sweet and sour pork ribs are a representative traditional dish that is loved by the public in the sweet and sour flavor of Brother Qinchang. 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 source of sweet and sour is coarse in Wuxi, Jiangsu, and is now in Jiangsu, Zhejiang, and Sichuan cuisine.

It is widely spread and is often used in boiled dishes. Sweet and sour pork ribs is a representative of sweet and sour dishes in a popular traditional dish, it uses fresh pork chops as ingredients, the meat is fresh and tender, the color of Chenglai is red and bright and oily, the taste is crispy and sweet and sour, and it is quite popular with eaters in the south of the Yangtze River.

Directions:

Although sweet and sour pork ribs are delicious and easy to digest and absorb, the pork ribs themselves have a high fat content, so try to eat them together with other vegetable supplementary foods and cereal staple foods. Do not be gluttonous in a single large amount to avoid fat accumulation.

Sweet and sour pork ribsIt is Zhejiang cuisine, Sichuan cuisine, Shanghai cuisine, Fujian cuisine,Su cuisine, home cooking.

The national super high sugar steak, in fact, can be eaten all over the country, and it is listed as the New Year's dish of Hangzhou, and many people may think that it is a "fool" person. But it really didn't lie to you. Sweet and sour pork ribs have a long history.

Speaking of sweet and sour pork ribs, it can be traced back to the Song Dynasty's southward migration to Hangzhou. Shen Kuo's"Dream Creek Pen Talk".

To summarize the taste of China at that time as "most southerners like salty, northerners like sweet", which is completely contrary to today's sweet and salty map. After the Song dynasty moved its capital to Hangzhou, it brought with them the eating habits of the north, which formed today's taste. The embryonic history of sweet and sour pork ribs is even older, and the Tang Dynasty's "Roasted Tail Banquet Menu" has pickled honey meat similar to sweet and sour pork ribs.

Look at this form, is it a bit similar to sweet and sour pork ribs? The old foundation for the New Year, every family has this dish, because in the past, there was only so much oil during the New Year, and the family was willing to take it out to "squander", wrap the pork ribs in flour, fry them in oil, and then pour sweet and sour sauces, which has become a delicacy of all sizes.

Ingredients: pork ribs, 500 grams of brown or white sugar.

Appropriate amount of red vinegar, appropriate amount of soy sauce, green onion, ginger, vegetable oil and other appropriate steps:

1. Choose small ribs and chop them into small pieces of three or four centimeters square.

2. After washing, boil water to remove blood foam. with cooking wine.

Fine salt and pepper.

and other spices marinated. Flour and cornstarch in a ratio of 8 to 2, mix into a homogeneous flour paste. Flour is for toughness, and cornstarch is for crispness.

3. After the oil pot is boiled over medium heat, use bamboo chopsticks to hold the marinated small pork ribs and roll them in the batter, wrap them in the lake and fry them in hot oil until golden brown, and drain the oil with a colander spoon.

4. The most important sauce is coming: add a small amount of oil after the pot is cleaned, put in two cloves of garlic slices and two cloves of ginger slices and stir slightly, add a small half bowl of soy sauce and vinegar to mix the sauce (the ratio of soy sauce and vinegar is 2:1), and then add white sugar.

A small spoonful. 4. After cooking evenly, add the fried small ribs to reduce the juice, and sprinkle with chopped green onions when serving. The sweet and sour pork ribs, which are coated in batter and sweet and sour sauce, are not only bright and attractive in color, but also have a sweet and sour taste.

Ingredients for sweet and sour pork ribs.

Pork ribs, green onions, ginger, white sesame seeds.

Preparation of sweet and sour pork ribs.

Step 1: Wash the pork ribs in a pot under cold water, add cooking wine, green onion and ginger to remove the smell, boil the water to skim off the floating powder, boil for 2 minutes, remove and wash for later use.

Step 2: Sweet and sour sauce: 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, 2 tablespoons of sugar, 4 tablespoons of vinegar and mix well.

Step 3 Put a little oil in the pot, put rock sugar and fry the sugar color (jujube red, slightly bubbling), put the pork ribs and stir-fry to color, pour sweet and sour sauce and stir-fry well, pour boiling water over the ribs, add green onion and ginger, turn to the pressure cooker and turn off the heat for 15 minutes after simmering (you can also boil directly, turn to low heat and simmer for more than 30 minutes), open the pressure cooker and reduce the juice on high heat, add salt and white sesame seeds out of the pot.

Step 4 Sweet and sour pork ribs are super simple and delicious at home.

Ingredients for sweet and sour pork ribs.

500g pork ribs with an appropriate amount of oil.

1 tablespoon cooking wine and 2 tablespoons light soy sauce.

3 tablespoons vinegar and 4 tablespoons sugar.

A little ginger slices To prepare sweet and sour pork ribs.

Step 1: Wash the pork ribs in advance and soak them in the blood water, blanch them in a pot with cold water, boil them for 5 minutes after boiling, drain the water and set aside;

Step 2: Stir-fry ginger slices in a pot with a little base oil;

Step 3: Add the pork ribs and simmer over low heat until the surface changes color and is slightly charred;

Step 4: Cook a spoonful of cooking wine and add soy sauce;

Step 5: Add vinegar and sugar;

Step 6: Stir-fry evenly;

Step 7: Pour in the water that has not been covered by the ribs, and heat it over medium-low heat for 25min;

Step 8: Sprinkle a little salt to taste, reduce the juice over high heat, and <>

Step 9: Garnish with sesame seeds and remove from the pan.

Cooking tips for sweet and sour pork ribs.

1.I use the kind of big spoon, almost 15ml, the specific amount according to my own adjustment, just master the proportion; 2.The ratio of sugar and vinegar can be reversed, depending on the taste; 3.

It is best to soak and blanch in advance, so that the ribs taste clean and have no fishy smell.

For example, lettuce.

It is a good choice, not only low in calories but also lower cholesterol. Sweet and sour pork ribs

A lot of sugar is added during the cooking process, which can lead to too many calories, so sweet and sour pork ribs can be served with some low-calorie vegetarian dishes.

Procedure Steps:

1.Cut the ribs into small pieces, wash them and blanch them in boiling water to remove the blood foam. Then add 1 another pot, add water, pork ribs and cook for about 30 minutes, pour cooking wine into the ribs.

Light soy sauce and balsamic vinegar to taste.

Stir well and marinate for 20 minutes, and save the pork rib soup for later;

2.Pour the oil into the pan, put in the marinated pork ribs when the oil is 80% hot, fry the pork ribs until brown and put them out;

3.Pour the remaining balsamic vinegar and half a bowl of pork rib broth into the pan, bring to a boil and add the sugar.

Continue to cook over low heat, stirring with chopsticks while cooking to prevent the pan from sticking until the soup is thick;

4.Pour in the pork ribs, stir so that the pork ribs stick evenly to the soup, then add dark soy sauce and salt, stir-fry over medium heat to dry the soup, and finally add monosodium glutamate.

Mix well and sprinkle with sesame seeds.

In addition to the sweet and sour taste, the crispy taste on the outside and tender on the inside is another major feature of sweet and sour pork ribs. Cook for 30 minutes until the meat is cooked thoroughly, and then fry the outside with oil over high heat until browned, because the meat is already cooked, so just fry the outer layer until crispy. If you fry raw pork ribs directly, the outside is easy to get old, and the inside is not easy to cook, so remember to cook them before frying.

Sweet and sour pork ribs go well with potatoes, taro or dried beans.

Method. 1.Chop the ribs into about 5 cm pieces, then wash them and put them in a pot with water to cover the ribs, peel the potatoes and cut them into pieces.

2.Bring the pot to a boil, and then use a spoon to skim off the foam on it, you can boil it over high heat and the foam will float up, so that it is easy to skim the foam very cleanly.

3.Add the fluffy ginger cubes, add star anise, Sichuan pepper, cooking wine, and green onions to cook together, cover the pot and cook for 40 minutes over low heat, and the pork ribs are cooked thoroughly.

4.Take out the pork ribs and control the soup, put them in a basin and sprinkle dry starch, and turn the basin up and down with both hands, so that the pork ribs are evenly glued with a thin layer of dry starch.

5.Heat a wok and pour in salad oil or other cooking oil, cook until slightly smoky, put the ribs in, potatoes.

6.Fry the ribs over medium-high heat until they change color, then remove the oil and control the oil, don't fry them too dry.

7.Pour out the oil in the pot, leave some bottom, and then add 20 grams of rock sugar and change the heat to slowly melt the rock sugar.

8.When the rock sugar melts, the sugar will slowly change color and foam, and when the foam is about to disperse to both sides.

9.Add 200 grams of soup from which the pork ribs are boiled, and add the fried pork ribs as well.

10.Add 50 grams of salt, rock sugar or sugar, a little peppercorn powder, change to low heat and simmer, if you feel that the color of the pork ribs you make is not dark enough, you can drop a few drops of dark soy sauce.

11.Simmer until the soup is thick and almost dry.

12.Add 25 grams of balsamic vinegar over high heat to thicken the soup.

13.After the soup is thickened, pour an appropriate amount of sesame oil and stir-fry well and turn off the heat.

14.Sprinkle with cooked sesame seeds.

Green peppers, onions, carrots are fine.

Zhejiang, Shanghai, and Sichuan cuisines all have sweet and sour pork ribs. Shanghai cuisine to make sweet and sour pork ribs with simple materials, focusing on the sweet and sour taste, which uses tomato sauce This is also the characteristics of Shanghai cuisine, Zhejiang cuisine to make sweet and sour pork ribs with rich materials, fine practices, color, fragrance, flavor utensils, Sichuan cuisine to make sweet and sour pork ribs, pay attention to the selection of pork ribs and sweet, salt and sour collocation.

Preparation of sweet and sour pork ribs.

Go to choose pork ribs first, remember that there is less fat and more lean meat, and when you buy pork ribs, remember to let the boss chop them into mahjong sizes, and take them home and wash them.

First boil the pork ribs under water, remember to add ginger slices and peppercorns to remove the bloody smell, add a little salt to taste, and then skim off the foam. Cook the ribs until they are ready to be deboned.

Pour a little oil into the pot and stir-fry the pork ribs, so that the pork ribs will be more fragrant. Add a little soy sauce to adjust the color, and when the ribs are slightly charred, You Qing takes them out. Add the sugar with the remaining oil and boldly place three tablespoons.

Sweet and sour pork ribs belong to three cuisines, such as stool cuisine, Zhejiang cuisine, and Sichuan slag Bilu cuisine, but each cuisine will have differences in taste according to regional differences.

Shanghai cuisine is simple in ingredients, focusing on sweet and sour tastes, and tomato sauce is used in it, which is also a characteristic of Shanghai cuisine.

Zhejiang cuisine is rich in materials, fine in practice, and has a complete color, flavor and flavor.

Even if Sichuan cuisine makes sweet and sour pork ribs, don't forget to add green onions, ginger, and peppercorns.

Features:

"Sweet and sour" is a taste that is shared by all major cuisines in China. It originated in Wuxi, Jiangsu, and is now widely spread in Jiangsu, Zhejiang, and Sichuan cuisines, and is often used in boiled dishes. Sweet and sour pork ribs is a traditional dish that is loved by the public in the sweet and sour dishes, it uses fresh pork chops as ingredients, the meat is fresh and tender, the color of Chenglai is red and bright and oily, the taste is crispy and sweet and sour, and it is quite popular with eaters in the south of the Yangtze River.

Sweet and sour pork ribs belong to Zhejiang cuisine.

Sweet and sour pork ribs are a representative traditional dish in the sweet and sour flavor type. It uses fresh pork chops as the main ingredient, and the auxiliary materials are chives, ginger, garlic, starch, edible oil, soy sauce, balsamic vinegar, refined salt, sugar, monosodium glutamate, etc. Many people prefer to eat sweet and sour pork ribs, because its taste is very fresh, sweet and sour, and the nutritional content is also very good.

Sweet and sour pork ribs are a more common dish, if sweet and sour pork ribs belong to which special dish, it should be said that many specialties are sweet and sour pork ribs, such as Shanghai cuisine, Zhejiang cuisine, Sichuan cuisine is more common. The specialties are different, and the recipes will be different.

Classification of ribs

1. Small rows

Small chops are pork ribs close to the belly of the pig, and it is topped with ribs and sub-ribs, the meat layer of the small chops is thicker, and with white cartilage, suitable for steaming, frying, roasting and other practices, and it can be chopped into small pieces before cooking.

Second, the sub-row

The sub-rib is the rib that connects the abdominal cavity to the back, and under it is the pork belly, which is long, up to 30 cm, and has a triangular diagonal slice.

3. Large rows

Ribs are ribs that connect the tenderloin and loin, also known as steaks. It is mainly sliced meat, with some bones, which is suitable for frying and marinating. Fried and eaten, it should be thinly cut; Eat it with it marinated and cut it thicker.

Fourth, ribs

Ribs are flaky ribs in the ribcage, the meat is very thin, the taste is thin and tender, chop into small pieces and pick out the thicker part of the meat layer, suitable for steaming, frying, red and auspicious roasting, and large slices are suitable for grilling.

Sweet and sour pork ribs belong to Zhejiang, Shanghai, and Sichuan, and all three cuisines have this dish.

Usually, sweet and sour pork ribs are made by cooking with white sugar, vinegar and pork ribs. Many people in Jiangsu and Zhejiang like to eat sweets, so they have a soft spot for sweet and sour pork ribs. Of course, the way of cooking sweet and sour pork ribs may be different in each region, for example, when making sweet and sour pork ribs in some regions, tomato sauce is directly used instead of sweet and sour sauce.

Here's how the Home Edition works:

Ingredients: 500g pork ribs, appropriate amount of oil, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 3 tablespoons of vinegar, 4 tablespoons of sugar, a little ginger.

Step 1: Wash the pork ribs in advance and soak them in the blood water, blanch them in a pot with cold water, boil them for 5 minutes after boiling, drain the water and set aside;

2. Stir-fry ginger slices in a pot with a little base oil.

3. Add the pork ribs and simmer over low heat until the surface changes color and is slightly charred.

4. Cook a spoonful of cooking wine and add soy sauce.

5. Add vinegar and sugar.

6. Stir-fry evenly.

7. Pour in the water that has not covered the pork ribs and heat the tomato over medium low heat for 25 minutes.

8. Sprinkle a little salt to taste, and reduce the juice over high heat.

9. Sprinkle sesame seeds for garnish and remove from the pan.