In our Chinese food culture, there are many books about ingredients, whether it is delicious and delicious dishes, or various wild vegetables in the mountain fields. But there is such an ingredient that is often mentioned, perhaps because it is more common, so most people think that there is nothing special about it. It's just that – ribs.
What we usually call ribs generally refers to pig ribs, which can be said to be one of the most delicious parts of the pig. Mainly because it is lean and chewy, and it is not too greasy to eat, so it is deeply loved by the public. The pork ribs are mainly divided into four types, small rows, sub-ribs, large ribs, ribs. Each has a different cooking method.
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The ribs are ribs near the belly, and on top of them are ribs and ribs, because the meat of the ribs is thicker and has white cartilage. Therefore, pork chops are more suitable for steaming, frying and roasting.
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A sub-row is the part of the abdominal cavity that connects to the dorsal spine, and underneath it is pork belly. The length of the steak can reach about 30 cm, which is suitable for a variety of cooking methods, but the taste is slightly greasy.
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The large ribs are the parts where the tenderloin and the back ridge meat are connected, and it has a resounding name "meat steak", because the bones of the large ribs are slightly larger, and there will be a bone aroma when fried, so the meat steak is more suitable for frying.
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Ribs are flaky ribs of the chest cavity, the meat is thinner and thinner, and the taste is more tender, but the bones of the ribs are thicker. The braised pork ribs we often eat are ribs.
I don't know how to eat the ribs that everyone usually buys? Surely braised or sweet and sour! Some time ago, I shared a "sauce stewed ribs" method, so today I will share a "eggplant sauce ribs" with you. Speaking of this eggplant juice, many friends will wonder, what is the difference with sweet and sour, not all are sour and sweet taste, in fact, there is still a big difference.
Whether it is eggplant juice or sweet and sour sauce, both of them belong to the seasoning, but compared with the sweet and sour dishes of eggplant sauce, the sweet and sour dishes are like everyone's show, although it looks like the color is also red, but the red is not exaggerated. The color of the eggplant dish is more ruddy, and the color is bright and bright, which looks particularly appetizing. Sweet and sour sauce In addition to using tomato sauce, vinegar is also essential. But the eggplant sauce does not require vinegar, it is pure ketchup. Let's share this sweet and sour "eggplant ribs" to everyone, let's take a look!
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Ingredients: pork ribs to taste (meat steak)
Ingredients: corn kernels, green beans, green onion, ginger, garlic, starch water to taste
Eggplant sauce: 5 spoons of water, 4 spoons of tomato paste, 3 spoons of sugar, 2 spoons of rice wine, 1 spoon of salt
Specifics
(1) Wash the ribs and put them in the basin. Add pepper, salt and rice wine, grasp and mix well, and marinate for at least 1 hour. Because the ribs are not easy to taste, they take a little longer to pickle.
(2) Marinate the ribs, add an appropriate amount of starch water, and the final effect is that the meat can be white, and then leave for 2 minutes.
Tips: And good starch water should first precipitate for a while, when you put it, try to grasp the layer of precipitation under the starch water with your hands.
(3) Pour oil into the pan, heat the oil to about 160 degrees, the oil surface is slightly flowered, and add the ribs. Don't rush to turn it over after the pot is down, and then stir it with chopsticks after setting it slightly.
(4) Wait until the surface of the ribs becomes yellowish, and eight ripe can be fished out, and then increase the oil temperature to re-fry and color.
Tips: The first time you fry, you must fry the ribs to 7 to 8 ripe, so keep the whole process on medium heat, otherwise the ribs are not cooked, and the color will turn yellow first. The second time is mainly for coloring, the time should not be too long, the ribs can be fished out as soon as they are colored.
(5) Put corn kernels and green beans in the fence, directly pour the fried ribs into the fence, and rinse the corn kernels and peas with oil.
(6) Cut some chopped green onion, minced ginger and minced garlic and put on a plate for later.
(7) Next is the soul of this dish, eggplant sauce: 5 spoons of water, 4 spoons of tomato sauce, 3 spoons of sugar, 2 spoons of rice wine, 1 spoon of salt, stir well and set aside.
(8) Add a little oil to the pot, heat the oil and pour in the minced shallots, ginger, garlic and eggplant juice, stir-fry over low heat.
(9) After that, add water starch several times to contour, and then cook until the consistency of the soup is moderate.
Tips: Starch water must be added in batches to prevent the soup from clumping too thickly.
(10) Finally, pour in the ribs, stir-fry evenly, so that the ribs can be evenly wrapped in eggplant juice, and drizzle with green onions before coming out of the pot.
I made less eggplant rib soup this time, if you like to use this sweet and sour soup to make rice, then you can appropriately increase the amount of various spices when mixing eggplant juice.
A dish of color, aroma and taste of "eggplant sauce ribs" is made, like friends remember to try Oh! #"Flashing Moments" Theme Essay Issue 2 ##春季美食大赛 #
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