Question

求糖醋排骨的做法 英文版

谢谢啊

Answer 1

首先，将排骨稍加腌制，倒入少量面粉，加点水，让排骨感觉有一层湿面粉。然后，将油锅烧热，把排骨依个放入锅内炸，炸至金黄捞起控油。

再将锅内的油存起来，留少量油在锅内，下入葱花，姜末爆香，加入适量清水、酱油、醋、白糖、料酒、倒入排骨，烧开后用慢火煮至汤汁浓，排骨熟，就OK。

然后锅置火上，放油烧到七成热（油面开始冒青烟），下排骨炸至棕红捞出。把油倒出，锅洗净，然后加汤并盐、糖调味（略有咸甜味）。

糖色调色（用白糖加油炒至棕红加水制成，如果不会，可以加酱油（不过发黑）或是可乐），放入排骨，用中小火烧至汤汁快干时，加醋翻炒至收汁亮油，淋入少许香油翻匀就可以其锅了。

Answer 2

1, buy fresh, good small Leipai 1 to 2 Jinban about the burden, the two of you eating enough:)

2, wash after using mirrin, salted around a quarter of an hour. (Salt-point ribs to allow more like the purpose, not more.) Lou Kong and then use the containers, brown a little bit of surface water.

3, pan-oil, a lot of oil! Heat oil Shaodao Liu Qicheng, to the ribs into the bombing, and teach you a way to test the oil temperature and pestle root of the bamboo chopsticks next to the central Youguo, if the chopsticks around a tiny bubble in the run, like oil temperature The. Add to the ribs can be, should not smoke, such as the oil burned before Fanghuo, fried things as easy to paste. Zhacheng gold, the bombing of the most important thing is to control heat, and you can Youguo ribs in the bombing of color control the size of the fire. If the ribs color has become very quickly, as evidenced Huoda, to be quickly transferred to the fire small and medium-sized stalls. If change is slow can continue to use the fire, until the ribs in that change, and then transfer it into the fire, and so on. After the ribs Zhacheng gold, remove.

4, then that is very crucial boil the juice. Have to clean up the pot, of course, I have another pot best. Anyway, to the clean and Kazakhstan. Bottom of the pot-point oil, Yidingdianer to 10%, not more. Spoon down three to four tablespoons of sugar, sugar to boil in a pan while, changed color, of opening and then with other spices. Glycosylated at the same attention should be paid to the heat of Kazakhstan, China to a small fire bar, kitchen Yaner to see it on fire with some of the smaller fire, my house anyway Deyong of the fire, floors high, pressure is not enough. Do not boil the paste, Do not let it form a block, multi-Fandong, along one direction on a Huala. Then, plus 3 tablespoons tomato sauce, a little vinegar, a little salt. Mixing that the juice Guonong, it can increase a little bit of water, but it can not reduce the juice and the flavor of the necessary concentration, and then stirring absorbed.

5, and then into the bombing of good ribs. Fanchao ribs until every one can hang up the broth evenly, and the like.

Oh, enough detail? �0�3
I wish you success:) authentic sweet and sour ribs practices End

Shanghai also features the sweet and sour ribs

Raw materials:
25 O grams of pig ribs, a little tomato sauce, 25 grams of sugar, vinegar 2 O grams, mirrin 1 O grams, 3 grams of salt, oil 1 OOO grams.

Production process:
1, will wash ribs, with mirrin, salted click.
2, pot Shanghuo, 60 percent of heat-oil Shaozhi, under the ribs Zhazhi a golden yellow coat;
3, another sit bottom of the pot oil, Add to sugar, tomato sauce, vinegar, salt, Jiaoyun into sweet and sour sauce, then fried into good ribs, Fanchao to hang broth can be uniform. Sweetened two spoon, a little salt (soy sauce can), tomato sauce linked with color, not too many, should mature vinegar, and Chu Guo before with only flavour.

Ribs nutritional analysis:
Ribs in addition to containing protein, fat, vitamin, but also contains a lot of calcium phosphate, bone collagen and bone-cadherin, for children and the elderly to provide calcium.
Ribs have a high nutritional value, "Runzao with Ziyin, Yijing tonic effect.

Answer 3

我也想知道，喜欢吃。呵呵