"Sweet and sour pork ribs are fragrant, life is more enjoyable", deep home-cooked cooking, 0 basic food strategy

#秋日生活打卡季#

As the saying goes: "Sweet and sour pork ribs are fragrant, and life is more enjoyable." "At the end of the old alley, there is a small restaurant, the owner Lao Li is a native Beijinger, and his specialty dish is sweet and sour pork ribs. One day, Lao Li's restaurant welcomes a discerning diner who claims to be a food critic who wants to challenge Lao Li's signature dish.

"Lao Li, your sweet and sour pork ribs, can you let me taste the taste of Beijing?" The critic asked defiantly.

Lao Li smiled and said, "My pork ribs are sweet and sour, crispy on the outside and tender on the inside, which is guaranteed to make you have an endless aftertaste." ”

The critic was skeptical, but his eyes lit up when a plate of sweet and sour pork ribs with a bright red color was served. The aroma of pork ribs comes to the nostrils, and the sweet and sour aroma fills the air, as if telling the story of old Beijing.

"These ribs are really amazing!" Critics tasted it and were amazed.

Lao Li said proudly: "My sweet and sour pork ribs, but after countless attempts and improvements, it has achieved such a flavor." ”

The critic nodded, he knew that this was not just a dish, but also Lao Li's inheritance and love for Beijing culture.

Description:

Sweet and sour pork ribs, a traditional dish originating from Jiangsu, have now become popular all over the country. It's not just a dish, it's a cultural heritage. The sweet and sour pork ribs are bright red in color, crispy on the outside and tender on the inside, with moderate sweetness and sourness, and every bite is the ultimate temptation for the taste buds.

Imagine that when you bite into a piece of rib, the crispy crust makes a slight "click" in your mouth, followed by sweet and sour juices jumping on the tip of your tongue, and finally the tender meat slowly melting in your mouth. It's not just a taste experience, it's a cultural experience.

Cooking process:

Ingredients:

• Pork ribs 500 grams
• Light soy sauce 20ml
• Dark soy sauce 10ml
• 50 grams of sugar
• White vinegar 30 ml
• Cooking wine 20 ml
• Ginger 10 grams
• 1 green onion
• Salt to taste
• Water: Appropriate amount

Cooking Steps:

1. Prepare the ribs: Chop the pork ribs into small pieces, wash them well, and drain the water. The key to this step is to chop the ribs to a moderate size for easy flavour and cooking.
2. Blanching: Put the pork ribs in cold water, add cooking wine and a few slices of ginger, bring to a boil over high heat, skim off the foam, and remove the ribs for later use. Blanching can remove the fishy smell of the ribs.
3. Stir-fry the sugar: Add an appropriate amount of oil to the pot, add the sugar, and slowly fry over low heat until the sugar dissolves and turns reddish-brown. The key to this step is to control the heat and avoid scorching the sugar.
4. Sauté ribs: Pour the ribs into the pan and stir-fry quickly so that the ribs are evenly coated with sugar.
5. Seasoning: Add light soy sauce, dark soy sauce and cooking wine, stir-fry evenly to color the ribs.
6. Stew: Add enough water, bring to a boil over high heat, reduce the heat, cover the pot and simmer for 30 minutes until the ribs are cooked through.
7. Sauce: Add white vinegar and reduce the juice over high heat until the soup is thick and the ribs are coated with a layer of sparkling sweet and sour sauce.

Regional Flavors:

In different places, the flavor of sweet and sour pork ribs is also different. In Jiangsu, sweet and sour pork ribs are on the sweet side, while in Sichuan, chili peppers may be added to add a hint of spiciness. In Guangdong, people like to add some fruits, such as pineapple, to sweet and sour pork ribs to add sweet and sour taste.

Cooking Tips:

1. Chop the ribs to a moderate size for easy flavor and cooking.
2. When frying the sugar, the heat should be low to avoid the sugar being burned.
3. When simmering, keep the heat low to allow the ribs to fully absorb the flavor of the soup.
4. When collecting the juice, the heat should be high to make the sweet and sour sauce thicker.
5. The ratio of sweet and sour can be adjusted according to individual taste.

Popular Science Knowledge:

1. The origin of sweet and sour pork ribs can be traced back to the Qing Dynasty and is one of the representatives of Jiangsu cuisine.
2. The word "sweet and sour" in sweet and sour pork ribs represents the main taste of this dish, that is, sweet and sour.

1. During the cooking of sweet and sour pork ribs, the combination of sugar and vinegar can create a unique flavor that is very popular in Chinese cuisine.
2. The cooking technique of sweet and sour pork ribs is very particular, from the selection of ingredients to cooking, every step affects the final taste.

Sweet and sour pork ribs, a classic dish that combines sweet and sour flavors, is not only a delicacy, but also a cultural embodiment. Its color is bright red, crispy on the outside and tender on the inside, with a moderate amount of sweet and sour, and every bite is the ultimate temptation for the taste buds. Try your hand at home and experience the charm of this traditional dish.

Question interaction:

1. Which flavor of sweet and sour pork ribs do you prefer? Sweet or sour?
2. Do you have any unique tips for making sweet and sour pork ribs at home?
3. Which step do you think is the most important for sweet and sour pork ribs?
4. Have you tried adding other ingredients to sweet and sour pork ribs? The result?

Through these questions, we encourage readers to share their experiences and opinions in the comment section to make the article more interactive. Follow the Taste of Food and bring you more stories, knowledge and tips related to food.