Sugar vinegar ribs
By VicentaLakin
In the month of Ragchi, it's getting closer to Spring Festival. In traditional Chinese culture, all festivals are celebrated with food, and spring festivals are no exception. One of the essential foods for our annual dinners is the sugar veggie ribs, which symbolize the height of the festival, and the red soup juice on the ribs, which means the red fire. The sour and sweet taste of no one is unloved, and it is guaranteed that the table will be eaten. Many times, cooking takes care of the preferences of the family, and if there are elderly children in the family, cooking, etc., must be close to softness, so that people with bad teeth can eat. I don't like fried, I don't like fried sugar, so I'm particularly fond of this lazy version, and I don't need fried ribs or fried sugar. The well-established sugar vealed ribs are red and oily, and the taste of sour and sour, and the old can bite. Let's go look at this
Recipe Recommendations
- ribs 700g
- green onions 10g
- Jiang 20g
- shallots 20g
- octagonal of 2
- white sesame 2g
- cooking wine 10ml
- soy sauce 2 tablespoons
- white sugar 3 scoops
- vinegar 4 tablespoons
- peanut oil 15ML
- qingshui 5 scoops
- sweet and sour
- burn
- three-quarters of an hour
- simple
Steps for Sugar vinegar ribs
1
First of all, we have to be ready to make all the foods that we need to use for this "sugar ribs." First, we cut onions into onions, ginger slices into ginger, onions into onions. The ribs were cleaned and then cut to pieces with a knife. Then we're going to make a sauerkraut at one spoon of wine, two spoons of sauce, three spoons of sugar, four spoons of vinegar and five spoons of clean water。
2
An appropriate amount of fresh water is added to the soup pot to burn the fire and put it in the pelvis to remove the blood. It then pours out the water of the ribs in the pot, washes the ribs and then inserts open water without the ribs into the pot, and puts them into onions, ginger chips, eight horns and wine. When the fire boils, it turns into a small cauldron, which can be gnawed into the ribs, then extracts the dry water reserves. Don't spill the soup that boils the ribs, either for noodles or for high soup。
3
The fire in the frying pan is so hot that it is so hot that it is so hot in peanut oil that it is so hot that it is so hot in onions and ginger chips that it's so hot that it's so yellow in the ribs。
4
Inverted sugar and vinegar, the juice is essentially flat with the ribs, and the fire boils and turns into a small fire to collect the juice, with a proper amount of white sesame。
5
When the soup drops down, it'll make the ribs taste good, so don't dry it up completely. And when you're out of the pot, you'll get the sweet, sweet, sweet curvette ribs。Sugar vinegar ribs Make Tips
1. If you do not want to chop your own ribs, you can ask the employees of the supermarket or the market to chop them up, so you don ' t have to work hard to chop them up. 2. In addition to boiled water after quenching, a boiler can be fertilized after quenching, so that the meat tastes thicker, but it takes longer. Three, the key to the cuisine is the ratio of sugar juice, which is one spoon of wine, two spoons of sauce, three spoons of sugar, four spoons of vinegar and five spoons of fresh water. Leave the spoon to its size, use the same spoon mass, use large spoons with a lot of ribs, use small spoons with a small amount of ribs, and apply a proportion of the juice. 4. It can also be adjusted to its own taste preferences, with more sugar for sweet tastes and more vinegar for acid。