糖醋排骨

Gourmetoftheworld河北师大Sweetandsourpork糖醋排骨糖醋排骨(SweetandSourSpareRibs)是糖醋菜中具有代表性的一道大众喜爱的传统菜，它选用新鲜猪子排作料，肉质鲜嫩，成莱色泽红亮油润，口味香脆酸甜，颇受江南一带食者的欢迎。“糖醋”中国各大菜系都拥有的一种口味。它源于江苏的无锡，在江苏、浙江、四川菜中广为流传，常用于熘菜。SweetandSourRibs,representativeofSweetandSourfoodisapopulartraditionaldishes,itselectsthefreshpigsoningredients,meatistender.Colourandlustreisredandoilmoisten,tastecrisp,sweetandsour.ItisquitepopularwiththepredatorintheJiangnanarea.SweetandsourhasatasteofChina'sbigcuisines.ItcomesfromJiangsuWuxi,widelydistributedinJiangsu,Zhejiang,Sichuancuisine,oftenusedforinlineskate.Wuxisweet-and-sourporkmeatbonesaroundthefamousstoryofwuxi,best-sellingthroughoutthecountry,especiallyinthe“threephoenixbridge”productionandmarketingofsaucespareribisbeautiful.Theredcolorpaste,succulentcrisp,incenserich,thickflavouroffresh,saltysweet,fullyembodiesthebasicflavorcharacteristicsofWuxifood.Accordingtolegend,Wuximeatbonescreatedinsongdynasty,alsohasaindissolubleboundwithlivingbuddhasJigong.无锡糖醋排骨的故事无锡肉骨头名闻各地，畅销全国，尤以“三凤桥”产销的酱排骨为佳。其色泽酱红，肉质酥烂，骨香浓郁，汁浓味鲜，咸中带甜，充分体现了无锡菜肴的基本风味特征。传说，无锡肉骨头创制于宋朝，还与活佛济公有着一段不解之缘JigongonedaycometoWuxicountyacookedmeatshop,atealotofmeatwithoutpayinganymoney.Messwiththeshopownerwasunhappy.Hepickedupafewchewuptherestofthemeatbone,toldtheownertoboilthemandthenwhatheatewoulddoublereturntotheowner.Theshopkeeperhesitatedboilingthebones.Soonfromthepotapuffoffragrantgravyflavor.Takeoutforataste,succulentcrisp,andthefreshfragranceisfull-bodied.Neighborshavecomeheretowatchthewonders,andtaste,withoutfeelabnormaldelicious.Sincethen,thebutchershopbusinesshasrunupthemeatbones,makingalotofmoney.InthelateQingdynasty,thethreephoenixbridgebonehasbeenveryfamous.有一天衣衫破烂的济公来到无锡县城一家熟肉铺,吃了很多肉不付钱，惹的店主很不高兴，他拿起几根啃剩下的肉骨头，说把它们煮煮，我吃掉的肉会加倍奉还给你的。店主犹豫着把骨头煮了，很快便从锅里喷出一股扑鼻的肉汁香味。取出一尝，肉质酥烂，鲜香浓郁，店主好生奇怪。邻居们闻讯也赶来观看这一奇事，并纷纷品尝，无不觉得异常鲜美。从此以后，这家肉铺就开始经营起肉骨头生意，赚了不少钱。到了清末，三凤桥肉骨头就已名扬天下了。LegendsandstoriesThemenulanguage菜谱物语Pleasantsweetnessandsourness,nongreasy,tasterichdelicate,don'tfeelanykindofseasoningofabrupt.ColoraTangXicolour,notstrongnotweak.Totakejuicemixesriceaswellastasty.酸甜适中，不油不腻，口感丰富细腻，不会觉得任何一种调料的突兀。颜色呈糖稀色，不浓不淡。就是拿汁水拌米饭也是一样好吃ThefoodtastesourandsweettimeneededthreequartersUsedinkitchenutensilsandappliancesapanusedinsautéingfoodMainProcessbraising菜品口味酸甜所需时间三刻钟所用厨具炒锅主要工艺烧Ingredient配料1.porkchop排骨一斤(切断)2.Cookingwineaspoon料酒一汤匙3.Thedarksoysaucehalfaspoon老抽半汤匙4.sugarthreespoons糖三汤匙5.Monosodiumglutamatehalfateaspoon味精半茶匙6.Lightsoysauceaspoon生抽一汤匙7.Threetablespoonbalsamicvinegarintwotimes香醋三汤匙分两次放8.Halfateaspoonofsalt盐半茶匙9.Sesamehalfateaspoon芝麻半茶匙Let‘sbeginTastethedelicious！Direction做法一、freshporkchopof500gramsforwater,cookfor30minutes小排500克焯水后，煮三十分钟。二、Withatablespoonofcookingwine,1TBSPlightsoysauce,1/2TBSPsoyasauce,2TBSPvinegarpickled(notwhitevinegar)for20minutes.用一汤匙料酒，一汤匙生抽，半汤匙老抽，二汤匙香醋（不是白醋）腌渍20分钟。3.Removetowashandwatercontrolinstandby,Friedgolden,don'tputmoreoil,canbefuelefficient,aslongasturnoverfrequently.捞出洗净控水备用，炸制金黄，油别放多，可以省油，只要翻的勤就好了。4.Waterpotribs,marinatedporkribs,3tablespoonssugar(sugarinbold,threetablespoons,don'tbeafraid).Thehalfbowlofbrothfiretoboil,transferintohalfateaspoonofsaltflavor.锅内放排骨，腌排骨的水，三汤勺白糖（大胆的放糖吧，三汤匙，别怕多）。半碗肉汤大火烧开，调入半茶匙盐提味。5.Thesmallfirestew10minutes,stiruntilbeingdrywithbigfire,finallyaddatablespoonofvinegar,thesweetandsourcameout.小火焖十分钟大火收汁，收汁的时候最后加一汤匙香醋，那个酸甜口就出来了。6.Sprinklescallionssesame,comingoutofthepanwithalittleMSG.临出锅撒葱花芝麻，少许味精。Sodelicious!馋到你了吗？那就动起手做一做吧！