sweet and sour Recipe

Cantonese style sweet and sour pork ribs

Cantonese style sweet and sour pork ribs

BusterRuecker

The sweet and sour pork ribs are a dish suitable for all ages. The thick sauce wraps the fried pork ribs until the outside is burnt and tender inside, making people's appetites and can't stop. <br /><br />If you want to make sweet and sour pork ribs like a five-star hotel, you still need to master a lot of skills. Let me break down one by one:<br /> 1. How to remove the blood and fishy smell of ribs? <br />Slowly rinse the ribs with clear water for about 15 minutes, and then soak the ribs in clear water for 30 minutes to remove the blood and fishy smell in the ribs. <br />2. How to make ribs more tender and smooth? <br />Papaya contains "papain", which is a natural meat loosening agent that can make the meat softer and smoother. Beat the papaya into juice and press it into mud to pickle, and the effect is the same. Most hotels use soda powder to make ribs more soft, and using papaya puree instead of soda powder is also a healthier way. <br />3. How to make the aroma of ribs stronger? <br />Adding high-concentration white wine (above 50 degrees Celsius), egg yolks and onions can make the ribs more fragrant. <br />4. How to fry the pork ribs that are charred on the outside and tender on the inside? <br />Put the oil in a dry pan and cook until the oil temperature is 50% hot (bubbling), add the ribs and fry them for about 10 seconds, then use low heat to fry them until the surface of the ribs is solidified and floating on the oil surface, and then remove them (about 5 minutes). Fry again in medium-high warm oil. <br />5. How to make the sauce more delicious and the pork ribs more beautiful? <br />The color of Cantonese sweet and sour pork ribs is slightly red. Generally, hotels put food coloring, chicken sauce and red Zhejiang vinegar. I don't have coloring, chicken sauce and red Zhejiang vinegar at home. I put chicken sauce and soy sauce instead. Although the color is slightly dark, it does not affect the taste. if
chrysanthemum meat

chrysanthemum meat

RuthieGreen

It has been almost three months since I came to the gourmand. I registered unintentionally and was reluctant to leave. This is also the longest time I have ever adhered to a certain website. During this period, I watched everyone post recipes and write blogs here every day. You get something every time. I also learned and practiced and started a diary. Although it's a little encouragement to myself, I participated in a delicious food event and was lucky enough to win an award. It really excited me for a while! In addition to the pot, the prize this time also has a small card calendar. It's a very fun little thing ~ I send it to my heart here to the Gourmet staff, thank you ~<br /><br /> This time's chapter on birds and beasts is very short, and I know my level well. I'm really a rookie in cooking. Yesterday, I had an idea and found a strip of pork belly in the refrigerator. Put on an apron and start fighting in the kitchen! <br /><br />Very simple ingredients, with a different shape, it's eye-catching! It can open up your taste buds! This is the reason why the so-called shame can be eaten!
Peanut chicken roll

Peanut chicken roll

BradenVon

Seeing that the gourmets are having activities again, my little heart is a little tempted. In fact, I am a person who is afraid of trouble. I can see from cooking that I don't want to challenge the complicated and difficult ones. Our husband opposes it. He always says he will wait for one of your dishes, and the flowers will be withered when I cook three dishes. Besides, I am a person who will mess up, so most of our rice is the most basic "two dishes and one soup". <br /><br />This dish was made to participate in this theme competition. After cooking it, I really had to admire the cutting skills and patience of those chefs. To be honest, I really couldn't stand such a cumbersome and meticulous process. What's more sad is that it fell off at the last moment. I accidentally fell off the hook when frying in the oil pan---- Don't learn from me, you can't use two things at once!
stir-fried pork ribs

stir-fried pork ribs

RafaelWalsh

Raw fried pork ribs are a classic famous Guangdong dish. The method is similar to sweet and sour pork ribs. It is delicious, sweet and sour, and has a strong aroma. To cook this dish well, it is not easy to say, nor is it difficult to say. First of all, the ribs should be crisp and tender. Moreover, the sweet and sour juice wrapped should not be excessive, but should be just right. There is no juice on the plate. The ribs should be wrapped in the fragrant sweet and sour juice. This is the authentic raw fried ribs. Many people like to use this juice to eat bibimbap, so it is not the authentic raw fried pork ribs, hehe. I'll make this dish for everyone today, add pineapple and onions. It tastes good.