sweet and sour pork ribs
Sugar is sweet, which can nourish the spleen and stomach and nourish the skin; sour ones enter the liver and gallbladder, nourishing the muscles and ligaments. All sweet and sour dishes have the benefits of nourishing the liver and spleen meridians. In addition to protein, fat, and vitamins, pork ribs also contain a large amount of nutrients such as calcium phosphate, bone collagen, and bone mucin. After the ribs are stewed, most of their soluble calcium, phosphorus, sodium, potassium, etc. overflow into the soup. Calcium and magnesium are easy to be resolved under acidic conditions. When exposed to acetic acid, calcium acetate is produced, which can be better absorbed and utilized by the human body. Therefore, sweet and sour pork ribs can improve the nutrient absorption rate of cooked pork ribs, which is very suitable for supplementing calcium for the elderly and children.
Recipe Recommendations
- ribs 700 grams
- eggs one
- flour 50 grams
- sweet potato starch 10 grams
- salt 1 spoon
- oil 500 grams
- cooking wine 1 scoop
- white vinegar 2 tablespoons
- sugar 50 grams
- tomato sauce 30ML
- sweet and sour
- fried
- half an hour
- senior
Steps for sweet and sour pork ribs
1
Soak the ribs with salt and cooking wine for 10 minutes.
2
Eggs broken.
3
Pour in the ribs.
4
Add appropriate amount of starch and flour and knead evenly.
5
Then fill some flour in a small bowl, and wrap the ribs with a layer of flour.
6
Put 70% hot oil pan and fry until golden brown.
7
Remove it for later use.
8
Sweet and sour juice blended with white sugar, white vinegar, and warm water
9
tomato sauce
10
Leave the base oil, pour in the sweet and sour juice mixed with white sugar, vinegar, and warm water to boil, then pour in tomato sauce and stir fry continuously.
11
Then put the fried ribs into the pan and stir fry constantly until evenly coated with sauce.
12
Finally, take the water starch out of the pot and place it on a plate and sprinkle with cooked sesame seeds to decorate.sweet and sour pork ribs Make Tips
Adding vinegar to pork ribs facilitates the release of calcium and magnesium under acidic conditions, which react with acetic acid to form calcium acetate. This enables better absorption and utilization by the human body. Therefore, sweet and sour pork ribs can improve the nutritional absorption rate of the cooked ribs, making it very suitable for calcium supplementation for the elderly and children.