Sweet and Sour Spare Ribs is another way to prepare spare ribs and is also a representative dish in the sweet and sour category. It not only has a delicious sweet and sour flavor, but also has a tender and tasty meat. Therefore, it is beloved by all of us. So how can we make sweet and sour spare ribs nutritious? Let's take a look together!
How to Make Nutritious Sweet and Sour Spare Ribs
Method 1
Ingredients: 500g pork spare ribs, chopped green onion, chopped ginger, soy sauce, peanut oil, sugar, vinegar, cooking wine, salt, all to taste.
Instructions:
1. Wash the spare ribs and chop them into 3 cm long pieces. Blanch them in boiling water, then remove and place them in a bowl. Add salt and soy sauce to marinate.
2. Heat oil in a wok until it reaches 60% heat. Add the spare ribs and fry until they turn light yellow. Increase the oil temperature to 80% and fry until they turn golden brown. Remove from the wok.
3. Heat a small amount of oil in the wok. Add chopped green onion and chopped ginger and stir-fry until fragrant. Add a suitable amount of water, soy sauce, vinegar, sugar, cooking wine, and the spare ribs. Bring to a boil and simmer on low heat until the sauce thickens and the spare ribs are cooked. Drizzle with hot oil and serve.
Method 2
Ingredients: 500g pork spare ribs, soy sauce, brown sugar (or white sugar), red vinegar, green onion, ginger, vegetable oil, etc.
Preparation: Cut one pound of spare ribs into small pieces about three to four centimeters in size. After washing, blanch in boiling water to remove blood foam. Then wash and drain the water. Marinate with cooking wine, salt, cornstarch, white pepper, and monosodium glutamate. Mix half a bowl of all-purpose flour with one beaten egg and a small amount of water (about half the amount of flour) to make a smooth batter. Add a small amount of salt to the batter.
Instructions: Heat oil in a wok over medium heat. Use chopsticks to dip the marinated spare ribs into the batter and quickly coat them. Then, fry them in hot oil until golden brown. Use a slotted spoon to remove and drain the oil. Clean the wok and add a small amount of oil. Add two cloves of sliced garlic and two slices of ginger and stir-fry briefly. Add half a cup of soy sauce and vinegar mixture (approximately 2:1 ratio of soy sauce to vinegar), and a teaspoon of sugar. Stir well and add the fried spare ribs to simmer until the sauce thickens (you can add a small amount of cornstarch to thicken the sauce). Serve with sprinkled green onions.
Method 3
Ingredients: 450g pork spare ribs, 20g roasted sesame seeds, 3g salt, 5g Sichuan peppercorns, 20g cooking wine, 10g ginger, 10g green onion, 500g vegetable oil, 150g broth, 50g vinegar, 100g brown sugar or white sugar, 10g sesame oil.
Instructions: Chop the pork spare ribs into approximately 5 cm long pieces. Blanch them in boiling water until cooked, then transfer them to a steaming dish. Add salt, Sichuan peppercorns, cooking wine, ginger, green onion, and broth. Steam until the meat is tender and separates from the bones. Remove the spare ribs. Heat the wok over high heat, add oil, and heat to 180°C. Deep-fry the spare ribs until golden brown, then remove from the wok. Add a small amount of oil to the wok, stir-fry the sugar, add the broth, and then add the spare ribs and white sugar. Simmer on low heat until the sauce thickens. When the sauce is almost dry, add vinegar. When the oil becomes shiny, drizzle with sesame oil. Serve on a plate, sprinkle with sesame seeds, and mix well.
The Nutritional Value of Sweet and Sour Spare Ribs
1. Sugar
Sugar has the ability to nourish the spleen and stomach and nourish the skin; sour flavors enter the liver and gallbladder, nourishing the tendons and enhancing flexibility. Sugar has the effects of moistening the lungs and generating fluid, nourishing yin, seasoning, eliminating bad breath, detoxifying salt residue, relieving cough, harmonizing and benefiting the lungs, and soothing liver qi. Moderate consumption also helps improve the body's absorption of calcium. All sweet and sour dishes have the benefits of nourishing the liver and spleen meridians. In addition to containing protein, fat, and vitamins, pork spare ribs also contain a large amount of calcium phosphate, collagen, and bone gelatin. After stewing, the soluble calcium, phosphorus, sodium, potassium, and other nutrients in the spare ribs mostly overflow into the soup. Calcium and magnesium are easily dissolved in acidic conditions. After encountering acetic acid, acetic acid calcium is produced, which can be better absorbed and utilized by the body. Therefore, sweet and sour spare ribs can increase the nutritional absorption rate of boiled spare ribs, making it very suitable for calcium supplementation for the elderly and children.
