![]() Different from browning the meat directly in hot oil, the melted sugar adds a beautiful golden color to the meat, and creates a light caramelized and crispy texture, along with a slightly sweet taste. 炒糖色 (chao tang shai), or browning meat in melted sugar, is a cooking technique that is widely used in Chinese stir fries and braised dishes, to create a special texture to the surface. How to cook sweet and sour ribs The melted sugar browning method Measured out oil (it’s important to measure the oil in this recipe).Aromatics for braising (green onion, ginger, star anise, dried chili pepper). ![]() Once you’re ready to cook, your table should have: The sweet and sour sauce is made of three simple ingredients: In this case, try to find a smaller slab with flat ribs, which will be easier to brown. ![]() It is also possible to use whole riblets without cutting them short. Then you only need to cut them into single riblets at home, which is quite easy to do with your regular knife. And you could ask the butcher to slice the ribs crosswise using their saw. If you do not have access to an Asian market, it’s possible to buy a slab of regular spare ribs. These days, you can even shop for them online and get them delivered using online Asian grocery stores such as Umamicart. Either that, or a slab of partial ribs that is cut crosswise. They are often sold in fully cut-up form in a package. You can usually find this type of ribs at Asian markets, especially Chinese and Korean markets (like H Mart). The thin layer will cook better in this recipe because the meat will cook through more quickly and yield a better texture given the short cooking time. Spare ribs work better than baby back ribs because they have a thinner layer of meat. To mimic the authentic restaurant dish, you should use 2” (5 cm) long small single riblets. The most important thing for sweet and sour ribs is to use the correct type of pork ribs. This sweet and sour ribs recipe requires a few very simple ingredients.
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