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Source: Seeking Good Food
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Everyone knows that pork ribs are delicious, nutritious, rich in protein, calcium phosphate, fat, iron and other nutrients, even if you don't like to eat pork, children who dislike pork fat also like it very much. But the tastes of the children and the elderly at home are not very uniform, which really embarrassed me, so I had to go to the supermarket to buy some pork ribs and white radish, and go home to simmer a pot of pork ribs and radish soup for my parents.
It is easier to simmer pork rib soup, after blanching the pork ribs, fry them with ginger slices to bring out the aroma of the meat, transfer them to the pressure cooker, cover the lid of the pressure cooker, simmer for 20 minutes, and a pot of delicious pork ribs and radish soup will be simmered.
The easiest way to make pork ribs is to simmer soup, followed by braised pork ribs, but these methods are not as delicious as sweet and sour pork ribs. Just need to pair it with white sugar, balsamic vinegar, tomato paste, salt and other seasonings, and according to the method shared below, you can also make sweet and sour pork ribs with a sweet and sour crispy taste at home.
Sweet and sour pork ribs are ruddy in color, tender in meat, sweet and sour in taste, depending on the cuisine, there are not only the method of braised sweet and sour pork ribs, but also the method of stirring and mixing sweet and sour condiments after frying. For many housewives, lack of relevant skills, sweet and sour pork ribs are always unsatisfactory, expecting to be charred on the outside and tender on the inside, but after they are made, they are often dry and meaty.
First of all, we must change our thinking and perceptions, and do not deliberately compare the various home-cooked dishes made at home with the various dishes made by the chef of the hotel. The purpose of our housewives cooking at home is to make the family eat happily, only to serve the family, relatively speaking, the practice of home cooking and cooking is relatively simple, and there are fewer constraints.
I still remember many years ago, I made sweet and sour pork ribs for my daughter-in-law at home, I bought good ribs, one by one the ribs are straight and straight, I have an appetite when I look at it, operate according to the recipe, fry in the pot after marinating, I am worried that the ribs will not be fried in a short time, and I fried them for a few more minutes, and the final product, although the sweet and sour sauce is sweet and sour, and the ribs are also crispy, but after being fried, the meat is dry and hard, which is actually very difficult to swallow, not to mention the waste of ingredients, but also a waste of time.
In fact, the practice of sweet and sour pork ribs is simpler than braised pork ribs, you want to be sweet and sour, the meat of the pork ribs is crispy on the outside and tender on the inside, you only need to master 5 skills and 1 recipe, when you make sweet and sour pork ribs at home, remember the steps and skills, the sweet and sour pork ribs you make at home, the family is very satisfied in most cases, because the sweet and sour taste of the pork ribs is very suitable, the meat of the pork ribs is not dry, it is best to be able to be crispy, then your family must like it very much.
1. Sweet and sour pork ribs, should you do this?
Ingredients: Pork ribs are the most suitable for pork ribs, a family of four, five people 2 catties of pork ribs is almost, a little ginger, a little green onion, rock sugar, white sugar, balsamic vinegar, salt, edible oil, tomato paste, etc.
Here's how:
1. It is easier to buy pork ribs in the supermarket, the pork ribs in the supermarket are usually cold and fresh, in order to buy the right pork ribs, it is best to go to the supermarket to choose them earlier. After buying it home, chop it into small pieces first, then soak it in clean water, soak it in bloody water first, soak it for 1 hour is enough, and change the water twice halfway.
2. After the ribs are soaked in clean water, drain the water, let them stand for 10 minutes and then start to marinate, put ginger slices, green onions and onion segments, a little cooking wine, and a little salt in a large bowl, and marinate them for 2 hours after grabbing and mixing evenly.
3. After the ribs are marinated, you still need to blanch the ribs, one is to remove the smell of meat, the other is to remove some impurities on the surface of the ribs, pot under cold water, boil over high heat, boil for 10 minutes, and cook the ribs completely.
4. After the pork ribs are processed, first mix a sweet and sour sauce, put 1 spoon of tomato paste, 1 spoon of light soy sauce, a little salt, 1 spoon of balsamic vinegar, 1 spoon of white sugar, add a little water, stir evenly and the sweet and sour sauce is ready.
5. The restaurant's practice is to put the marinated and blanched pork ribs into the oil pan and fry them until golden brown and crispy, but it is more troublesome to do so in your own kitchen, and the second is to fry the cooking oil of the ribs, which is not easy to store, so I recommend that you take a non-fried method to cook sweet and sour pork ribs.
6. You still need to fry a sugar color first, put a little cooking oil in the pot, put a little rock sugar, fry slowly over low heat, after all the rock sugar is melted, the color becomes reddish-brown, slightly blistered, put in the pork ribs, stir-fry quickly, let the ribs be coated in syrup, and then add boiling water.
7. After adding boiling water, then put in the sweet and sour sauce we have just prepared, stir-fry evenly, boil over high heat, turn to low heat and simmer for 40 minutes, after 40 minutes, when the soup is thick, try the softness of the pork ribs and the salty and sweet and sour taste, you can put it out of the pot and put it on the plate, and a plate of delicious sweet and sour pork ribs is ready.
8. If you take the method of frying, it is slightly simpler, but you need to go through the process of frying twice, and then the fried ribs are put out. Start frying the sugar, then add the pork ribs, add the sauce, and then add a little balsamic vinegar after the juice is drained. Although the sweet and sour pork ribs are simple, the frying process is not easy to master, so it is recommended that you take the braised method to make sweet and sour pork ribs.
2. Some tips for cooking sweet and sour pork ribs?
The practice of sweet and sour pork ribs, both fried and then fried, and the method of braised to make sweet and sour pork ribs, no matter which method is used for cooking, some of the skills are the same, and the following will tell you about some of my personal experience.
1. There are many types of pork ribs, including pork backbone, pig front ribs, pig tail ribs, pork ribs, etc., if you want to make sweet and sour pork ribs at home, which are delicious and good-looking, giving people a similar feeling to the sweet and sour pork ribs in the restaurant, then you need to choose pork ribs, that is, the middle ribs, the meat quality of the pork ribs in this part is more delicate, and it is the most suitable part for making sweet and sour pork ribs, braised pork ribs, and steamed pork ribs.
2. The treatment of pork ribs, first soak the bleeding water with water, then drain the water, add salt, cooking wine, ginger slices and marinate for 2 hours before blanching, the purpose is relatively simple, after marinating in advance, blanching does not affect the salty taste of the ribs, and the function of blanching is only to remove the smell of meat.
3. The fried sugar color is not easy to grasp for most housewives, you can replace it with cola and dark soy sauce to replace, but the sugar color of sweet and sour pork ribs is fried, and the color of the finished product will be red and bright, which is also a more distinctive feature of sweet and sour pork ribs.
4. The sour taste of sweet and sour pork ribs, in addition to tomato sauce, is actually the sour taste of vinegar, it is best to choose balsamic vinegar, do not use aged vinegar, aged vinegar is easy to blacken, which will affect the red and bright color of sweet and sour pork ribs, and the vinegar fragrance of balsamic vinegar can also stimulate everyone's appetite.
5. The vinegar aroma of sweet and sour pork ribs, in addition to the mixed sweet and sour sauce with balsamic vinegar, you can also put a little balsamic vinegar before starting the pot, the vinegar is easy to volatilize, and then put a little balsamic vinegar before the pot, the vinegar fragrance and sour taste will be more intense.
6. The blending of sweet and sour sauce, you can remember this recipe, one spoonful of cooking wine, two spoons of light soy sauce, three spoons of white sugar, four spoons of balsamic vinegar, 5 spoons of water, you can first remember this recipe for sweet and sour sauce, and then follow this as the basis for free play.
3. Tell me about some tips for frying sugar color?
The role of fried sugar color is mainly to color and add flavor to the ingredients, which is a relatively common cooking skill, braised dishes, basically use sugar color, and the following will tell you about some tips for stir-frying sugar color?
1. Use an iron pan to fry sugar, it is best not to use a non-stick pan, the rock sugar is hard, and the non-stick pan is coated, which is not very convenient to process. However, the heat conductivity of the iron pot is strong, and it is easy to fry the paste, so it is necessary to practice repeatedly, and it is best to find a friend who can fry sugar, guide on the side, and with the help of friends, you will soon be able to master the skills and explore it yourself, which is very time-consuming and ingredients.
2. It is best to use crushed rock sugar for fried sugar, rock sugar is not allowed to be fried, the most important thing is that white sugar is easy to be bitter after frying, and it is not easy to be bitter when choosing rock sugar, and the fried sugar color is also more oily.
3. Stir-fry the sugar color, everyone chooses to use cool oil to fry the sugar color, but the oil temperature is not easy to control, the easiest way is to fry the sugar color in water, and fry it according to one part rock sugar and one part of water.
Put water first and then put rock sugar, fry slowly over medium heat, pay attention to the change of rock sugar color, fry until dark brown, the sugar bubble in the pot changes from large bubble to small bubble, which means that the sugar color is fried.
4. When you use water to fry the sugar color, the sugar color is very proficient, and the sugar color can also color the pork belly and pork ribs, and then consider trying to use cooking oil to fry the sugar color.
At the end of writing, I still want to say a few words, sweet and sour pork ribs, sweet and sour, delicious and not greasy, master 5 skills and 1 recipe, and fry the sugar color is the key.
There are many types of pork ribs, including pork backbone, pig front ribs, pig tail ribs, pork ribs, etc., if you want to make sweet and sour pork ribs at home, which are delicious and good-looking, and give people a similar feeling to the sweet and sour pork ribs in the restaurant, then you need to choose pork ribs, that is, middle ribs, the meat quality of the pork ribs in this part is more delicate, and it is the most suitable part for making sweet and sour pork ribs, braised pork ribs, and steamed pork ribs.
The processing of pork ribs, first soak the blood water with water, then drain the water, add salt, cooking wine, ginger slices to marinate for 2 hours and then blanch, the purpose is relatively simple, after marinating in advance, blanching does not affect the salty taste of the ribs, and the effect of blanching is only to remove the smell of meat.
Stir-fried sugar color is not easy to grasp for most housewives, you can replace it with cola and dark soy sauce to replace, but the sugar color of sweet and sour pork ribs is fried, and the color of sweet and sour pork ribs will be red and bright, which is also a more distinctive feature of sweet and sour pork ribs.
The sour taste of sweet and sour pork ribs, in addition to tomato sauce, is actually the sour taste of vinegar, it is best to choose balsamic vinegar, do not use aged vinegar, aged vinegar is easy to blacken, which will affect the red and bright color of sweet and sour pork ribs, and the vinegar fragrance of balsamic vinegar can also stimulate everyone's appetite.
The vinegar aroma of sweet and sour pork ribs, in addition to the mixed sweet and sour sauce with balsamic vinegar, you can also put a little balsamic vinegar before starting the pot, the vinegar is easy to volatilize, and then put a little balsamic vinegar before the pot, the vinegar fragrance and sourness will be more intense.