Plum Sweet and Sour Pork Ribs
by Food Fun Vegetable House
Favorite
Difficulty
Easy
Time
30m
Serving
2
Sweet and sour pork ribs, it is estimated that few friends do not like its taste, sour and sweet, whether it is a ladies' dish or an appetizer, it is very popular. In order to find a delicious bite of sweet and sour pork ribs, Cai Caiwu recently consulted a Sichuan cuisine master to restore the traditional old methods to make this sweet and sour pork ribs. [Welcome to exchange food, please search WeChat public account: "Shiqucaiwu" or directly add EJM2467]
Friends who often cook know that the usual method of making sweet and sour pork ribs is to blanch the ribs in water to remove the smell, and then boil the sugar for color. Although this method removes the fishy smell, it also loses the umami and nutrition of the ribs. The vegetable shop respects the traditional old-fashioned practice. It does not blanch the water or put a drop of oil. It uses the high temperature of the sugar juice to stir out the excess water in the ribs, which firmly locks the savory taste of the ribs, thus restoring a plate of sweet and sour taste Ribs.
Based on the traditional old-fashioned method, in order to increase the taste of the cooked dishes, Cai Caiwu specially put a few plums, revealing a hint of sourness in the sweetness, which makes people salivate. A little more sweet-scented osmanthus, faintly embellished in the center of the ribs, suddenly added a touch of poetry.
The traditional is always the classic, because after the precipitation of time and the polishing of the years, it is more memorable; and innovation brings novelty and change. The vegetable house follows the old method and restores the tradition, just to preserve the original taste.
Although it is just a small sweet and sour pork ribs, it is the result of the inheritance of many cooking masters. In awe of tradition and classics, let's taste this different sweet and sour pork ribs with a grateful heart.
Friends who often cook know that the usual method of making sweet and sour pork ribs is to blanch the ribs in water to remove the smell, and then boil the sugar for color. Although this method removes the fishy smell, it also loses the umami and nutrition of the ribs. The vegetable shop respects the traditional old-fashioned practice. It does not blanch the water or put a drop of oil. It uses the high temperature of the sugar juice to stir out the excess water in the ribs, which firmly locks the savory taste of the ribs, thus restoring a plate of sweet and sour taste Ribs.
Based on the traditional old-fashioned method, in order to increase the taste of the cooked dishes, Cai Caiwu specially put a few plums, revealing a hint of sourness in the sweetness, which makes people salivate. A little more sweet-scented osmanthus, faintly embellished in the center of the ribs, suddenly added a touch of poetry.
The traditional is always the classic, because after the precipitation of time and the polishing of the years, it is more memorable; and innovation brings novelty and change. The vegetable house follows the old method and restores the tradition, just to preserve the original taste.
Although it is just a small sweet and sour pork ribs, it is the result of the inheritance of many cooking masters. In awe of tradition and classics, let's taste this different sweet and sour pork ribs with a grateful heart.
