Can you use balsamic vinegar without white vinegar for sweet and sour pork ribs

It is okay to use any kind of vinegar, the taste is not much different, if you want to be a little more sour, you can put aged vinegar, the specific method is as follows:

1. Cook the pork ribs and ginger slices in a pot under cold water.

2. After boiling, pour out the water.

3. Add a little oil, (star anise, bay leaves are arbitrary) and fry until a little browned.

4. Add 1 tablespoon of cooking wine.

2 tablespoons of soy sauce (light soy sauce, dark soy sauce about 45 grams of rock sugar, 4 tablespoons of vinegar, pour about 200ml of boiling water into 1 bowl, cover the pot, and boil over high heat until cooked through.

5. Open the lid and reduce the juice over low heat.

6. Sweet and sour pork ribs with attractive color.

Cook and sprinkle with cooked white sesame seeds.

Yes, balsamic vinegar is more suitable for cooking, white vinegar has a light aroma and high acidity.

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

Method: 1. Wash the ribs, cut them into small sections, blanch them in cold water, skim off the foam and remove them for later use.

2. Pour appropriate oil into the pan, heat it, and fry the pork ribs until the surface is golden brown.

3. Put one tablespoon of cooking wine, two tablespoons of soy sauce, three tablespoons of rice vinegar, and four tablespoons of sugar into the pot, stir well.

4. Add an appropriate amount of water, submerge the ribs, cook for about 30 minutes, cook until the juice is thick, add a small amount of salt to taste.

Tips: 1. Put green onions and ginger slices in the cold water to blanch, which can add flavor to the ribs.

2. Drizzle the cooking wine along the edge of the pot, which will make it more flavorful.

3. Finally, you can also add some dark soy sauce coloring.

In life, sweet and sour pork ribs are also a very delicious delicacy, because children like to eat sweet and sour pork ribs very much, sweet and sour pork ribs are also very sweet, so we also have to put old vinegar when making pork ribs, because white vinegar He is also a little astringent, bitter, old vinegar is vinegar brewed from grain, and the sweet and sour pork ribs he made are also more delicious.

1. When making sweet and sour pork ribs, blanch the pork ribs first.

We bought fresh pork ribs from the vegetable market, three, put the pork ribs in a pot and blanched them, after blanching the water, then boiled the oil, stir-fried the pork ribs, and finally put in the seasoning, and then put in the water to stew for half an hour.

3. Wait until the water for the ribs is about to dry up.

3. Sweet and sour pork ribs are also a favorite dish for children.

Because sweet and sour pork ribs are also very sweet, they rarely cook this dish at home, and eating it is not good for teeth, because there is a lot of sugar.

You can stew sweet and sour pork ribs once in a while, which is also very good, because we put too much sugar when we stew sweet and sour pork ribs, and eating too much sugar is not good for the human body, so we also have to use old vinegar to stare when stewing sweet and sour pork ribs, and we have to use old vinegar, and the stewed sweet and sour pork ribs are also very delicious.

Usually when we stew sweet and sour pork ribs at home, we must pay attention to stewing the ribs for a longer time, because the meat on the ribs is older and more chai, if the stew time is short, the children must not be able to bite, because now the child's teeth are not too good, so the stew is longer, stewed rotten, so that children and the elderly can eat, sweet and sour pork ribs are also a very delicious delicacy, because it is very sweet, so the children are also very fond of it.

When making sweet and sour pork ribs, it is better to put white vinegar, and it will not change color, which will keep its previous color and taste better.

Personally, I feel that it is necessary to use aged vinegar, because the taste of white vinegar is relatively strong, which may affect the taste, so it is most suitable to use aged vinegar to make sweet and sour pork ribs.

Of course, it is better to put old vinegar, so that the sweet and sour pork ribs will be more flavorful, and the taste we eat will be particularly good.

You should choose to put white vinegar, because white vinegar tastes relatively better, and it is also especially suitable for cooking.

Use aged vinegar.

Because the acidity of white vinegar is too strong and the aroma is not strong enough, it is better to choose aged vinegar or balsamic vinegar type, the acidity is moderate and soft, and the aroma is rich and long-lasting.

1. Sweet and sour pork ribs sweet and sour ratio:

The key to this dish is the ratio of vinegar and sugar, and the fragrance of aged vinegar will bring flavor to the ribs. Too much sugar is too sweet, too much vinegar is too sour, first rock sugar, then add a small amount of vinegar according to the sweetness, and finally add dark soy sauce to color.

2. The steps of sweet and sour pork ribs are as follows:

Ingredients: 300g pork ribs, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 3 tablespoons of sugar, 4 tablespoons of balsamic vinegar, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of salt.

1. Rinse the ribs and soak them in water for about 30 minutes.

2. Sweet and sour sauce: 1 tablespoon cooking wine, 2 tablespoons light soy sauce, 3 tablespoons sugar, 4 tablespoons vinegar.

3. Wash the ginger and garlic and set aside.

4. Heat the oil in a hot pan, add the pork ribs, fry the dried blood water, add the ginger and garlic and stir-fry together.

5. Pour in the sweet and sour sauce and stir-fry for a while, adding an appropriate amount of salt by the way.

6. Add an appropriate amount of boiling water, bring to a boil over high heat, turn to low heat and simmer.

7. Finally, reduce the juice over high heat.

The vinegar used for cooking is generally rice vinegar. However, it is also good to use balsamic vinegar when cooking marine fish.

It is best to eat dumplings and buns with aged vinegar and balsamic vinegar.

Aged vinegar for cold dishes is better than rice vinegar.

When eating Korean cold noodles, you must put white vinegar. White vinegar is vinegar essence.

It is best to eat crabs, shrimp and so on with balsamic vinegar.

Due to the different brewing raw materials and process conditions, vinegar has different flavors, and there is no unified classification method. If it is divided according to the vinegar-making process, it can be divided into brewed vinegar and synthetic vinegar. Brewed vinegar can be divided into rice vinegar (made from grain and other raw materials) and sweet and sour (made from starch syrup and sugar residue raw materials).

According to different processing methods, rice vinegar can be further divided into smoked vinegar, balsamic vinegar, bran vinegar, etc.

Synthetic vinegar can be divided into color vinegar and white vinegar (white vinegar can be further divided into ordinary white vinegar and vinegar essence).

Vinegar is best brewed vinegar, and rice vinegar is the best.

Use aged vinegar, or rice vinegar.

Sweet and sour pork ribs are put in white vinegar.

The main ingredients for making white vinegar are simple: barley, water, and smaller wheat and corn. It is made by first pouring the barley on a plate and cleaning it, then soaking it in well water for one night, and the next day putting the soaked barley in a pot with water, boiling it over high heat, and when it has been boiled to a certain extent, it is necessary to stir it once and change the water.

Drain the barley in a basket and replace it with clean water in the pot, making sure to do less than the first time. Put the drained barley into the pot and boil, pour the one that was on the top layer into the bottom of the pot, and put the bottom of the pot on the top layer. This prevents the barley from being cooked to different levels and ensures that all the barley is cooked thoroughly.

It is important to master the heat in this process. When the water in the pot is almost dry, remove the open flame and leave only a little charcoal. When the barley moisture is almost dry, and the barley at the bottom of the pot is slightly yellow, giving off a burst of aroma of fried wheat, it is time to turn off the heat.

Baskets of barley were poured into the dustpan, and the room became hazy.

Sweet and sour pork ribs are put in white vinegar.

The sweet and sour pork ribs are prepared as follows:

Ingredients: pork ribs (750 grams).

Excipients: green onion, ginger, big ingredients, red dried pepper, plum meat, white sugar, Zhenjiang balsamic vinegar, light soy sauce, white vinegar, salt.

Method 1: Soak the ribs in water for half an hour, soak in bloody water, remove and rinse.

2) Slice the green onion into sections, slice the ginger, and prepare the ingredients and dried peppers.

3: Put the pork ribs in a pot of cold water, bring to a boil and cook over medium heat for 5 minutes, skim off the foam.

4: Remove the ribs and rinse with lukewarm water.

5) Pour a little oil into a wok, add 3 tablespoons of sugar, stir-fry over medium heat.

6: Gradually, the oil and sugar separate, forming a state of oil around the bottom sugar, and the color becomes darker.

7: Continue to fry until the oil and sugar are completely integrated, the color is getting darker and darker, and some oil smoke comes out of the surface.

8) Immediately pour in the pork ribs, add the balsamic vinegar, green onion, ginger, spices and red pepper and stir-fry.

9: Add boiling water and cover the ribs. Bring to a boil over high heat and skim off the foam.

10: Add plum meat and light soy sauce, cover the pot and simmer over low heat for 1 hour.

11: Open the lid, turn the heat to high, add 2 teaspoons of sugar and a little salt to enhance the umami.

12: Collect the soup over high heat, stir-fry from time to time to avoid sticking to the pot, and then add 1 teaspoon of white vinegar to enhance the flavor before the soup is thickened out of the pot, and put it on a plate.

When making sweet and sour pork ribs, do you put sugar or vinegar first? Many people don't know, no wonder it's not fragrant and delicious.

Vinegar is put a little bit at the end of the pot, not too much, pour one or two caps of vinegar can be, ordinary vinegar can be, but generally use aged vinegar, not only to enhance the flavor but also to add color, look at the smell is very appetizing.

Try not to use white vinegar for making sweet and sour pork ribs, the acidity of white vinegar is too strong, and the aroma is not strong enough.

It is better to choose aged vinegar (Shanxi old vinegar) or balsamic vinegar (Zhenjiang balsamic vinegar), with moderate acidity and softness, rich aroma and lasting taste.

Precautions for sweet and sour pork ribs: Generally speaking, pork is on the ribs, and pork cannot be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, lamb liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef. And after eating pork, it is not suitable to drink a lot of tea.

Do not rinse with hot water when cleaning pork ribs, because pork contains a substance of myolytic protein, which is easy to dissolve in water above 15 degrees Celsius, and if soaked in hot water, it will lose a lot of nutrients, and the taste is not good.

In addition, sweet and sour pork ribs are high-fat and high-calorie foods, so people with obesity and high blood lipids should not eat more. Damp heat phlegm stagnation can not be eaten more.

Vinegar. Rice vinegar is brewed from rice, in addition to the sour taste and a little sweetness, suitable for sweet and sour dishes, such as sweet and sour pork ribs, sweet and sour loin, etc., the taste is the best, the sour taste is pure. Aged vinegar has a strong flavor and high consistency, and is generally used to make dishes with a strong sour taste.

Rice vinegar is brewed from rice, in addition to the sour taste and a little sweetness, suitable for sweet and sour dishes, such as sweet and sour pork ribs, sweet and sour loin, etc., the taste is the best, the sour taste is pure. Aged vinegar has a strong flavor and high consistency, and is generally used to make dishes with a strong sour taste.

3 tablespoons balsamic vinegar, generally balsamic vinegar.

Make sweet and sour pork ribs.

Aged vinegar should be used when you use it, because the acidity of white vinegar is relatively strong and the aroma is not strong enough, while the aroma of aged vinegar is rich and long-lasting, the acidity is moderate and soft, and it will taste better when used to make pork ribs.

The key to sweet and sour pork ribs is to master the ratio of vinegar and sugar, the aroma of aged vinegar will bring fragrance to the pork ribs, but not too much, it should be added appropriately according to the amount of pork ribs. If you put too much vinegar, the dish will become very sour, and if you put too little, the dish will not have a taste.

When making sweet and sour pork ribs, the ribs should be stewed first.

Cooked, pay attention to cook the ribs in a pot under cold water, do not wait for the water to boil before putting them in, so that the cooked ribs will not shrink the meat and become hard. After the water is boiled, when adding water, do not add cold water directly, you should add some boiling water in moderation. If you want the ribs to cook faster, you can add some plums.

Aged vinegar should be stir-fried after the ribs are stir-fried and put in before coming out of the pan, and the appropriate amount can be added according to personal preference. If you like it a little sour, you can put in more aged vinegar, and if you like it with a lighter taste, you can put it in a small amount.

In addition to putting in the aged vinegar, you also need to put an appropriate amount of sugar in the sweet and sour pork ribs, and pay attention not to put too much sugar, otherwise it will not taste good. Sweet and sour pork ribs are a kind of high-calorie food, obese people should not eat more, even if they are people with normal physique, they should control the amount.