"Eat slowly, eat slowly! Eat this sweet and sour pork ribs again! ”

"It's delicious! Grandma, you eat too! Ding Xuecheng sandwiched a piece of sweet and sour pork ribs for his grandmother.

"Hehe, Xiaobao likes to eat, I'll buy one every few days."

"Grandma, no need, I'll tell you how to do it later! When it's time to actually do it, I'll teach you on the side. ”

"Okay, it's cheaper to make it yourself, and the money to buy one will have to be made several times!"

Ding Xuecheng ate sweet and sour pork ribs, and while tasting the taste, he began to analyze how this "sweet and sour pork ribs" is made.

The light curtain flashed in front of him, and the information analyzed by the "super taste" was displayed on it.

Dish name: Sweet and sour pork ribs

Cuisine: Sichuan cuisine

Ingredients: 500 grams of pork ribs, 1 tablespoon of rock sugar or sugar, 500 grams of cooking oil (actual consumption of 45 grams).

Excipients: 1/2 tbsp soy sauce, 1 tbsp balsamic vinegar, 1/2 tsp refined salt, 1/2 tsp monosodium glutamate, 1 piece of ginger, 2 cloves of garlic, 1 stalk of chives, sesame oil, cooked sesame seeds, star anise, Sichuan pepper, cooking wine, appropriate amount of starch.

Method:

1. Wash the small ribs and chop them into small sections; Wash and slice ginger and garlic; Wash and finely chop the chives.

2. Put oil in the pot, when it is 50% hot, fry the pork ribs until the surface is browned, and drain the oil;

3. Leave the bottom oil in the pot, add salt, soy sauce, monosodium glutamate, ginger slices, garlic slices, and stir-fry with pork ribs;

4. Pour in the warm water that has not covered the pork ribs, bring to a boil over high heat, change to low heat and simmer for 30 minutes;

5. When the pork ribs are fragrant and soft, add sugar, vinegar, and minced chives, thicken with water starch, and collect the thick juice over high heat.

[Note] 1. Sweet and sour pork ribs is a representative of sweet and sour dishes in a traditional dish loved by the public, it uses fresh pork chops as ingredients, the meat is fresh and tender, the color of the finished dish is red and bright and oily, the taste is crispy and sweet, and it is quite popular with eaters in the south of the Yangtze River. "Sweet and sour" is a taste that all major Chinese cuisines have. It originated in Wuxi, Jiangsu, and is widely spread in Jiangsu, Zhejiang, and Sichuan cuisines, and is often used in boiled dishes.

Shanghai cuisine with simple materials, focusing on the sweet and sour taste of tomato sauce is used, which is also the characteristics of Shanghai cuisine, Zhejiang cuisine is rich in materials, fine practices, color, fragrance, flavor is complete, Sichuan cuisine even if sweet and sour pork ribs do not forget to add green onions, ginger and peppercorns.

The sauce of sweet and sour pork ribs is only tomato sauce added to Shanghai cuisine, and the taste of Shanghai cuisine is light, and Zhejiang cuisine and Sichuan cuisine are heavy.

The sweet and sour pork ribs of Shanghai and Zhejiang cuisine belong to the roasted dish, and the sweet and sour pork ribs in Sichuan cuisine is a very famous cold dish in Sichuan, which uses the cooking method of frying and harvesting, belongs to the sweet and sour flavor type, the amber is bright, dry and moist, sweet and sour and mellow, it is an excellent appetizer or appetizer.

The sweet and sour pork ribs of Huaiyang cuisine take into account the characteristics of Zhejiang cuisine and Sichuan cuisine in terms of technique, and combine the characteristics of Shanghai cuisine in taste, seasoned with sweet and sour, onion and garlic, and stir-fried with oil.

2. Sugar is sweet, which can benefit the spleen and stomach and nourish the skin; The acid enters the liver and gallbladder, nourishes the muscles and ligaments. Sugar has the effects of moistening the lungs, nourishing yin, seasoning, removing bad breath, relieving salt and halogen, relieving cough, benefiting the lungs, and soothing liver qi. Proper consumption also helps to improve the body's absorption of calcium. All sweet and sour dishes have the effect of nourishing the liver and spleen meridians. In addition to protein, fat, and vitamins, pork ribs also contain a lot of nutrients such as calcium phosphate, collagen, and bone mucin. After the pork ribs are stewed, most of their soluble calcium, phosphorus, sodium, potassium, etc., overflow into the soup. Calcium and magnesium are easy to be analyzed under acidic conditions, and calcium acetate is produced after acetic acid, which can be better absorbed and utilized by the human body, so sweet and sour pork ribs can improve the nutrient absorption rate of boiled pork ribs, and is suitable for calcium supplementation for the elderly and children.

【Evaluation and Secret】This sweet and sour pork rib method is not in the stream, and there are many disadvantages.

1. The main material is pork chops. Authentic "sweet and sour pork ribs" should be made of pork short ribs, chopped into small pieces of three or four centimeters square.

2. Use soy sauce for coloring, not fried sugar. The sugar in the authentic "sweet and sour pork ribs" is stir-fried and has the dual effect of adding flavor and coloring.

3. Doesn't taste good. Authentic "sweet and sour pork ribs" should be watered, cooked, and marinated for 20 minutes, or even for a few hours or an entire night.

4. Boiled pork ribs in warm water were used. Authentic "sweet and sour pork ribs" must be poured with boiling water in order to avoid meat shrinkage and not rotten and affect the taste.

5. Fry directly without removing the fishy smell of meat inside the ribs. To put in water first, after boiling the pot to skim off the foam, blood foam, and then boil for 30 minutes, so that the heat and oil are heated and fried until the outside is browned, and the outside is crispy and tender inside; Fried directly with raw pork ribs, it is easy to get old. If the cooking time is short, use the method of frying the ribs instead of frying, be sure to fry slowly over medium heat, don't worry, until the ribs are tightened and the color turns brown before removing.

6. When simmering the ribs, it is best to pour in the broth in which the ribs are boiled.

7. When reducing the juice on high heat, shake the pork ribs in the pot more often, and the soup will become sticky, otherwise it will become mushy. Add a tablespoon of balsamic vinegar when you get out of the pot, and the sweet and sour taste comes out.

8. There are not too many ingredients in this dish, the most important thing is the ratio of sweet and sour, beginners may wish to taste it while putting it, so that it is easy to grasp the sweet and sour taste.

【Attached】Authentic sweet and sour pork rib method

1. Fill the soup pot with water, put the pork short ribs into the pot, blanch the pot and skim off the foam and blood foam, and cook for 30 minutes. Don't throw the broth out.

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 (not white vinegar). Sauté the syrup over low heat and set aside.

3. Remove and wash the water for later use, fry slowly with a little oil over medium heat until golden brown, do not put too much oil, and turn frequently.

4. Put the pork ribs, the water for marinating the pork ribs, the sugar juice, and half a bowl of broth in the pot, just over the pork ribs, 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, reduce the juice on high heat, and add a tablespoon of balsamic vinegar at the end of the juice.

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

"Analyze the recipe of 'sweet and sour pork ribs' and consume 10 points."

Ding Xuecheng was stunned, "There is so much knowledge to make a 'sweet and sour pork ribs'!" Analysis, introduction, evaluation, secrets, and recipes! It also only cost 10 points. If I go to eat a dish made by a master, can I learn other people's housekeeping skills? Wow Ka Ka Ka ~! ”

"Xiaobao, is it delicious? Eat so attentively! ”

"Grandma, this rib can't be bitten, it's not an authentic practice, the authentic 'sweet and sour pork ribs' are crispy on the outside and tender on the inside, and there are many cartilages, not the kind of big ribs, the main material is pork chops."

"How do you know?"

"The teacher taught me, in addition to choosing ingredients, ingredients, and condiments, there are many secrets to making 'sweet and sour pork ribs', and I will tell you ......"

After a few minutes, Grandma also froze and muttered, "So much exquisiteness? I will do what Xiaobao taught me, and I can become a chef! ”

"Grandma, every time you eat a good dish in the future, I can tell you how to do it. We made our own food, okay? Well, make it for grandpa too! ”

"Well, good, Xiaobao is the smartest and most well-behaved! I'll do whatever you say......"

"Bobo, I really want to eat it too!" Ding Xuecheng was just as his grandmother was talking, and the light curtain suddenly popped open, and Beibei's words appeared on it.

"Babe, scare me! You can't eat it, you don't have a body~"

"......, I'm so pitiful, you have to help me!"

"Good, good! I will definitely help you, in the future I will eat meat, you gnaw bones, haha! ”

"Bones and meat!"

"Okay, you'll have to do your best to help me!"

"Well, definitely, for the sake of those delicacies!"