Tomato sauce ribs production process

Tomato sauce spareribs are very delicious. I often make them when I have nothing to do at home. Here is how to make them:

【Dish name】

Sweet and Sour Spare Ribs

【Cuisine】

Shanghainese cuisine

【Features of Tomato Sauce Spare Ribs】

Shanghainese cuisine

【Ingredients for tomato sauce pork ribs】

250 grams of pork ribs, a little tomato sauce, 25 grams of sugar, 20 grams of vinegar, 10 grams of cooking wine, 3 grams of salt, and 1000 grams of oil.

【Tomato sauce spareribs production process】

① Wash the ribs and marinate them with cooking wine and salt. ② Heat the oil in a pan until it is 60% hot, add the ribs and fry until they turn golden brown; ③ Add some oil to the bottom of the pan, add sugar, tomato sauce, vinegar and salt, stir well to make sweet and sour sauce, then add the fried ribs and stir-fry until they are evenly coated with the sauce.

Add two teaspoons of sugar, a little salt (soy sauce is also fine), and ketchup for coloring, not too much. Use aged vinegar, and add it before serving so that it will have a fragrant aroma.

【Dish name】 Sweet and sour spareribs

【Cuisine】 Zhejiang cuisine

【Features】 Golden and crispy on the outside, tender and fresh on the inside. Sweet and sour with a slight saltiness.

【raw material】

The main ingredients are 160g of raw gluten, 26g of water-soaked black fungus, 220g of clean bamboo shoots (magnolia slices), 22g of green and red persimmons. Seasonings: 600g of sesame oil (actual consumption: 110g), 40g of white soup, 110g of dry starch, 10g of wet starch, 80g of sugar, 80g of vinegar oil, 30g of vinegar, and 1g of minced ginger.

【Tomato sauce spareribs production process】

(1) Press the gluten into a 0.5 cm thick sheet and cut it into 3 cm wide strips. Then put a pair of bamboo chopsticks together and wrap the gluten strips evenly from top to bottom, making sure they don’t get loose. Leave them for 5 to 6 minutes to allow them to stick together. Then put them in a pot of boiling water and cook them over a low heat for about 30 minutes. Take them out and put them in cold water, then slowly pull out the chopsticks.

(2) Cut the gluten into 1.3 cm wide segments, put them in a bowl, add soy sauce and mix well, then squeeze them slightly and dip them evenly in dry starch.

(3) Cook the bamboo shoots in boiling water, cut them into strips 3 cm long, 1 cm wide and 0.5 cm thick, and cut them into the shape of pork ribs. Insert the strips into the gluten segments one by one, leaving a little exposed at both ends to resemble spare ribs.

(4) Remove the seeds and tendons from the green and red bell peppers and wash them clean; select and wash the wood ear mushrooms and cut them into thin strips.

(5) Place the shredded black fungus in a bowl and add the soup, sugar, soy sauce (2 grams), vinegar, wet starch, etc. to make a sauce.

(6) Pour sesame oil into a wok and heat it over high heat until it is 70% to 80% hot. Add the spare ribs and fry until they turn brown. Pour into a colander to drain the oil.

(7) Return the wok to high heat, add sesame oil (30g), heat until 50% to 60% hot, add green and red bell pepper shreds and ginger, stir-fry for a few times, add starch sauce and stir evenly, then add the fried "ribs", turn it over a few times, and add an appropriate amount of sesame oil.