Chao News Client Reporter Huang Baoqing
Cooking is a basic life skill for some people and an all-encompassing culinary art for those who love food. Why do some people make the same dish with a mediocre taste, while others make it delicious and amazing. In fact, every dish has key technologies and tricks that are not recognized, Hangzhou foodies will invite all kinds of professionals to tell everyone #Delicious Secret#!
Sweet and sour ribs
The sweet and sour sweet and sour pork ribs are one of the classic Hangzhou dishes, and every household has this dish in the old base for the New Year, and it is also the most common national dish on the table of the north and south of the river. Although common, it is not easy to make it delicious. Because there are many technical essentials, the requirements for seasoning are also very high.
Sweet and sour ribs
Nanshan people's house is hidden in the wide stone slab community under the Yuhuang Mountain, which is an old taste restaurant in Hangzhou that has been open for 25 years. In the impression of many Hangzhou foodies, the Hangzhou food of this store is delicious, inexpensive, down-to-earth, has the taste of childhood, and has a unique status in the Hangzhou food circle.
Chef A Yuan is the head chef of the Nanshan family, 52 years old this year, and has been a chef for more than 30 years. Speaking of sweet and sour pork ribs, he clearly remembers that this was one of the examination dishes he learned to cook, and now the store sells dozens of servings every day, which is a dish that is cooked every day.
Chef Yuan said that although there are many people who can make sweet and sour ribs, there are still many details and little secrets, and he will tell you in detail today about this dish that he has been making for more than 30 years.
First of all, what ribs are used?
Master Yuan said that he must use pork ribs, and then took out a complete rib for display.
In this way, two ribs with fat and lean ribs are enough to make one.
The ribs should be chopped into 2 cm pieces, and then rinse the blood in the ribs with clean water, it is enough to change the water 3 times, and squeeze the ribs dry after rinsing.
Add some salt and rice wine to the ribs, grab and mix evenly to marinate them, so that the ribs have a base taste.
Within a few minutes of the pork ribs resting to taste, you can start mixing the batter. To use 3 parts corn flour, 7 parts of flour mixed together, alone with corn flour or flour can not do, can not produce a crispy effect.
How much water to add to the batter?
Scooping up the batter by hand can be pulled into a line, which is the ideal amount. You can also use beer instead of water, and then add some salad oil, so that the fried rib shell will have a fluffier and crispy taste.
Then use the blended batter to hang the marinated ribs, and the perfect batter will leave the fried ribs with only a thin shell, but still crispy instead of a thick layer.
After hanging the batter, the ribs are ready to be fried in oil. The oil temperature is about five or six percent, and the oil temperature is too high and it will be easy to scorch. The ribs should be put into the oil pan piece by piece to avoid sticking together.
When the ribs are slightly yellow on the outside and have a hard shell on the outside, use a slotted spoon to fish out the ribs.
When the oil temperature rises to six or seven percent, re-fry the ribs in the oil pan.
When taking advantage of the refried, quickly mix a sweet and sour sauce. The sweet and sour ribs of Hangzhou cuisine pay attention to the sweetness of the mouth first, and then sour, so the proportion of sugar is higher. The West Lake vinegar fish is the opposite, the entrance is sour first, and the proportion of vinegar is higher.
The seasonings used to mix sweet and sour sauce are: white sugar, soy sauce, rice wine, dark soy sauce, rice vinegar, corn starch water. The specific proportion and dosage can refer to Master Yuan's spoon.
About 2 scoops of sugar
About 1 scoop of rice wine
About 1 spoonful of soy sauce
Old smoke a little
About 2 tablespoons of rice vinegar
1 scoop of corn starch water
When the ribs are fried to golden brown, you can use a colander to fish out the control oil, at this time, you can turn the ribs in the colander, if they collide with each other to make a "gurgling" crispy sound, indicating that the ribs are crispy on the outside and tender on the inside.
Then put the sweet and sour sauce into the empty pot, after receiving thick, pour the ribs into the pot and mix well with the sweet and sour sauce, and then drizzle a little oil to increase the brightness, and you can take it out of the pan and put it on the plate.
Special thanks: Nanshan head chef Yuan Weiping
How, there are still a lot of tricks, have you learned?
"Please indicate the source of reproduction"