Kyoto spareribs

Kyoto spareribs:

Raw materials for making Kyoto spareribs:

280g pork loin steak, half tbsp salt and monosodium glutamate, 1 tbsp pepper and Sannai powder, half tbsp curry powder and flour, half tbsp Taibai powder, half tbsp Jishi powder, half a goose egg, 1 tbsp wine, 1 tbsp tomato sauce, half tbsp chili oil, 4 cups oil.

Steps of making Kyoto spareribs:

1. Cut the spareribs into pieces and marinate them with salt, MSG, pepper, Sannai powder, curry powder, flour, Taibai powder and Jishi powder for about 30 minutes;

2. Heat the oil, deep fry the spareribs until golden, and take them out;

3. Heat the tomato sauce and chili oil in the pot, thicken them with white powder and water, bring to a boil, stir fry the spareribs in the pot for several times, and serve.

Kyoto spareribs

Kyoto ribs taste sweet and sour. This title is mainly popular in Taiwan, followed by overseas Chinese areas. This dish originated in Wuxi, Jiangsu and Zhejiang cuisine, and later spread to all parts of China. Due to the different customs and practices, the appellation is also different. With the popularity of Chinese around the world, it has become one of the famous Chinese dishes.

Jiangsu and Zhejiang cuisine is good at sweet cooking. West lake vinegar fish, Dongpo meat and Wuxi spareribs are all representatives of sweet and sour cooking. Kyoto spareribs and Wuxi spareribs are close, and the sweet and sour spareribs of Huaiyang cuisine are similar. In the Qing Dynasty, it spread to Guangdong cuisine. Many foreigners in Guangzhou especially liked sweet and sour spareribs, but they were not used to spitting out bones. Local people made goo lung meat (and pineapple goo lung meat). Later, it spread to overseas Chinese areas and became a well-known overseas Chinese dish. As for the meaning of Kyoto, it is necessary to mention the peak of Jingsu cuisine and new Nanjing cuisine in the period of the Republic of China. Chiang Kai Shek, Dai Jitao, Kong Xiangxi and Jiang Jingguo were all fans of Jingsu cuisine. The so-called "Jing" refers to the Kyoto of the Six Dynasties and the Ming Dynasty, "Su" refers to Jiangsu, and together refers to Nanjing, the capital of the Republic of China at that time. With the government's move to Taiwan, sweet and sour food also entered Taiwan cuisine, and Kyoto spareribs became Taiwan's name for this dish.

It is a misinterpretation to regard this dish as a traditional Beijing dish. Huadiao wine is not the seasoning of northern cuisine, and Beijing cuisine is also cooked with sweet and sour. Beijing people will not call themselves "Kyoto spareribs", and most of them have never heard of this dish. In fact, "Kyoto" generally refers to the capital city, not necessarily Beijing. Dishes from Beijing are often named "Beijing", such as Beijing roast duck.

Characteristics of dishes

Kyoto spareribs is the name of Jiangsu and Zhejiang cuisine spread to all parts of China in Southeast and overseas, not a traditional famous dish in Beijing. It is characterized by ruddy color, salty, fresh and slightly sweet. There are three steps: pickling, frying and frying. Wash and cut the spareribs into small sections, add cooking wine, salt and sugar, mix well, marinate until tasty, then mix in starch. Put oil in the pan. When the oil temperature rises to 70% heat, put in the spareribs and fry them over low heat for a few minutes. Then fry them over high heat for about 1 minute. Remove and drain the oil. In another pot, add a little oil into the pot, mix soy sauce, tomato sauce and sugar evenly, pour them into the pot and bring to a boil, then add the fried ribs and stir fry until the soup is dry.

Heat calculation

The heat of Kyoto spareribs is 220 kcal (920 kJ), which is moderate.

The calories per 100 grams of Kyoto ribs account for about 9% of the total daily intake of healthy adults recommended by the Chinese Nutrition Society.

practice

Practice 1

mixed ingredients

280g pork loin steak, 1 tsp salt, 1 tsp monosodium glutamate, 1 tsp pepper, 1 tsp Sannai powder, 1 tsp curry powder, 1 tsp flour, 1 tsp Taibai powder, 1 tsp Jishi powder, 1 tsp goose egg, 1 tsp wine, 1 tsp tomato sauce, 1 tsp chili oil, 4 cups oil.

practice

Chop the spareribs into pieces, marinate them with salt, monosodium glutamate, pepper, Sannai powder, curry powder, flour, Taibai powder and Jishi powder for about 30 minutes; heat the oil, deep fry the spareribs until golden yellow and remove them; heat the tomato sauce and chili oil in the pot, thicken them with Taibai powder and water, bring to a boil, stir fry the spareribs in the pot for several times, and serve.

Main nutrients: protein 33g, fat 127.6g, carbohydrate 6.7g, sodium 980mg, cholesterol 300mg, total calories 1338cal.

Practice 2

Material Science

Ribs 500g. Starch right amount

Seasoning

500g edible oil, 1tsp soy sauce, 1tsp cooking wine, 2tsp tomato sauce, 1tsp refined salt and 1tsp sugar

practice

1. Wash and cut the spareribs into small sections, add cooking wine, salt and sugar, mix well, marinate until tasty, and then mix in starch.

2. Put oil in the pot. When the oil temperature rises to 70%, put in the spareribs and fry them over low heat for a few minutes. Then fry them over high heat for about one minute. Then pick up and drain the oil.

3. Start another pot, add a little oil in the pot, mix soy sauce, tomato sauce and sugar, put them into the pot and boil them, then add the fried ribs and stir fry until the soup is dry.

characteristic

The color is ruddy, salty, fresh and slightly sweet.

skill

The ribs should be fried a little bit dry, so that they can absorb more soup.

Kyoto spareribs are usually rib ribs. They need to be cut into sections of the same size. Because they need to be pickled, they usually can not be blanched in water, but they need to be soaked in cold water so that the blood in the spareribs can be soaked out. Although it needs frying, it's not greasy after being mixed with Kyoto juice. It's delicious with a bowl of rice.

nutritive value

It is rich in nutrition.

Kyoto spareribs with garlic

[raw materials] 600 g spareribs, 1 tbsp white sesame, 1 head garlic

Chop the spareribs into small pieces and soak them in water for about 25 minutes. Because they are not blanched, soak all the blood out. (chop the spareribs smaller. It's suggested to ask the butcher to do it instead of chopping the knife at home.) cut the garlic finely.

2. After soaking, rinse the spareribs, add 1 spoonful of cooking wine and 1 / 2 spoonful of salt, mix well, cover with plastic film, and marinate for half an hour. (in fact, it's better to marinate for a long time. It's suggested to marinate in the morning and eat at noon.)

3. Prepare Kyoto juice: Mix 1 tbsp sugar, 1 tbsp vinegar, 1 tbsp cooking wine, 1 tbsp spicy soy sauce, 1 tbsp tomato sauce and a little salt in a bowl. (if you don't have any chili sauce, you can mix it with soy sauce, a little vinegar and garlic chili sauce.)

4. Put 2 spoonfuls of oil in the pot, put the marinated spareribs in the pot and fry them slowly over low heat. (code the spareribs before firing, because there is marinade on the spareribs to avoid splashing the pot)

5. Make sure to fry the spareribs slowly and patiently. If you are really impatient, you have to use some oil to fry the spareribs.

6. Remember to turn over the ribs in the middle of the meal. Fry the ribs until they are completely discolored and well cooked. Then put them in reserve.

7. With the remaining oil in the pot, boil over medium heat and stir fry the minced garlic and sesame until fragrant.

8. Add the ribs and stir fry for about 3 minutes.

9. Pour in the sauce and 200ml of boiling water, bring to a boil and simmer for 15 minutes.

10. After 15 minutes, heat over medium heat until the soup is thick. After the spareribs are served, don't pour out the juicy oil in the pot. Put some fresh lotus root slices in and fry them. Don't mention how delicious they are!

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