Sweet and sour platter is a famous dish of Jiangsu and Zhejiang provinces. It is sweet and sour. It can be eaten hot, or it can be cooled when it is eaten as a cold dish. It is a dish that many people like very much. I used to have a sweet and sour vinegar at home. It was a color of ketchup. I thought it was ok, and my family said it was delicious. When recording the "Food Whole Food Beauty" of Beijing Life Channel, a chef made a particularly delicious sweet and sour platter on the show. In contrast, I felt that I had a certain taste and color before doing it. gap. So, after having a good discussion with the chef, I did it twice at home and it was very successful! Today, I will share with you the specific practices of this dish of sweet and sour vinegar.
The accessories used to make this sweet and sour vinegar are: ginger, garlic, knife, flat, shallot, fragrant leaves, a little cinnamon, aniseed, nine-course plum, sour plum sauce. Red rice with about 20 minutes of soaking in warm water
Do not use large rows of ribs, choose a small row, tender meat, with crisp bones is even better! Small rows cut into small pieces of the size of the plum
It is easy to cook the blood foam in the ribs and boil the blood.
Remove the ribs
Start frying sugar, put a small amount of oil in the pot, add a small spoonful of sugar, put two tablespoons of white sugar
Stir fry over medium heat, stir fry until the sugar is completely melted and turn brown. Sugar color should not be simmered for too long, otherwise it will become a ribbed pork.
Wait until the sugar is big and then turn into a small bubble. Put it in a small row and stir it evenly, so that the ribs are covered with sugar. Bring the fried pork ribs out
After brushing the pot, pour a small amount of base oil into the bulk material, then place the ginger slices and sauté the garlic cloves into golden brown. Place the small shallots and continue to stir fry, then pour the ribs in. , cook the right amount of cooking wine
Pour boiling water without ribs
Add cinnamon, fragrant leaves, and plum. Adding plum will promote the meat more bad, increase the sweetness and fruit aroma
I have to color the ribs~ Find a leak, pour the red yeast rice that has been soaked for a while into the leak, and cook it with the ribs for a few minutes.
Red yeast rice is bad for a while. After the color is cooked, take the leak.
Put a piece of rock sugar, add two tablespoons of sugar, and let the sugar be put away. This dish is a dish of big sugar and big vinegar. The ratio of sugar to vinegar is about 1:1, and the sugar is slightly more.
Pour in three tablespoons of rice vinegar, cover the lid and simmer for 20 minutes.
After 20 minutes, pick the boiled onions, ginger, garlic and fragrant leaves in the pot.
Put in sour plum sauce
Transfer a little salt, then add 1 spoonful of vinegar
Special note: Do not put MSG and chicken essence in the sweet and sour taste dishes. The main ingredient in MSG, sodium glutamate, will become bitter after encountering a lot of sweet and sour.
After the fire is collected, you can enjoy it. It’s delicious.
Red yeast rice, which is a brown-red to purple-red rice. It is made from rice, such as japonica rice, japonica rice and glutinous rice, and fermented with Monascus. Red yeast rice is widely used in cooking. It can be used for cooking dyeing, such as Jiangsu famous dish cherry meat, Wuxi pork ribs, Guangdong pork roast, etc. Red yeast rice is available in some large supermarkets and farmer's markets. Less than you can consider online shopping, very cheap, about 10 yuan per catty. Red yeast rice is susceptible to moisture. Once it is damp, it will be infested by harmful microorganisms, gradually mildewed, and agglomerated. It should be stored in a dry place.