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Pork ribs and plum are a perfect match, sweet and sour rice, tender and fresh without greasy, nourishing qi and strengthening muscles and bones

Braised pork ribs with plum and plum, a dish that combines sweet, sour, bitter and spicy, it is not only a feast for taste buds, but also a cultural inheritance. The origins of this dish can be traced back to ancient China and was first seen in recipes of the Song Dynasty. In that era, as a condiment, it was widely used by people. And the combination of plum and pork ribs is a bold innovation. This innovation not only makes the meat of the pork ribs more tender, but also makes the whole dish rich in flavor, with moderate sweetness and sourness, which is deeply loved by people.

Over time, braised pork ribs have gradually developed into a classic home-cooked dish. It is not only widely spread throughout China, but also quite popular among overseas Chinese communities. The flavor of this dish is characterized by its unique sweet and sour taste, and the sourness of the plum and the fresh aroma of the pork ribs are perfectly blended, making people have an endless aftertaste. At the same time, the dish has a bright red color and aroma, which can become an eye-catching dish whether it is a family dinner or a banquet.

Historically, many celebrities have also praised this dish. For example, the Qing Dynasty writer Yuan Mei mentioned in his book "Suiyuan Food List": "Braised pork ribs with plum are moderately sweet and sour, and the meat is fresh and tender, which is really the best in home-cooked dishes." This evaluation not only reflects the deliciousness of the dish, but also its place in the food culture.

Braised pork ribs not only have a unique charm in taste, but also their nutritional value cannot be ignored. Rich in organic acids and vitamins, it has the effect of quenching thirst and promoting digestion. Pork ribs, on the other hand, are rich in protein and calcium, making them a good choice for supplementing nutrition. The combination of the two not only allows people to enjoy delicious food, but also to enjoy food and get health at the same time.

Huamei: In the "Compendium of Materia Medica", it is recorded that Huamei has the effect of "quenching thirst, eliminating food and accumulating". Its sour taste stimulates saliva production and aids digestion while relieving symptoms of dry mouth. In the theory of traditional Chinese medicine, it also has the effect of astringent and antidiarrheal, which is suitable for consumption when diarrhea.

Pork ribs: In the "Yellow Emperor's Neijing", pork ribs are believed to have the effect of "replenishing the qi and strengthening the muscles and bones". Pork ribs are rich in protein and calcium, making them a great ingredient to replenish energy and enhance bone health. At the same time, the warm tonic nature of pork ribs also makes them ideal for winter tonics.

Cooking preparation

Main ingredients:

Pork ribs 500 grams
20 grams of plum

Accessories:

Ginger 10 grams
Garlic 5 grams
Green onion 10 grams

Seasoning:

Light soy sauce 15ml
Dark soy sauce 5 ml
Cooking wine 20 ml
10 grams of sugar
Salt to taste
Water: Appropriate amount

Nutritional Information:

Pork ribs: rich in protein, calcium, iron, etc
Plum: Contains organic acids and vitamins

Ingredient substitution options:

Pork ribs can be substituted with pork ribs or beef ribs
Prunes can be substituted with other sour fruits such as lemon slices

Cooking in detail

1: Wash the pork ribs, cut them into 5cm long pieces, blanch them in boiling water to remove blood and impurities, remove and set aside.

2) Slice ginger, mince garlic, chop green onion, soak plum in warm water in advance and set aside.

3: Add an appropriate amount of oil to the pan, add the ginger slices and minced garlic when the oil is hot, and stir-fry until fragrant.

4: Put the blanched pork ribs into the pot, stir-fry until the surface is slightly yellow, add cooking wine to remove the smell.

5) Add light soy sauce, dark soy sauce, sugar and soaked plums, stir-fry evenly to evenly color the surface of the pork ribs.

6: Add an appropriate amount of water, the amount of water should not exceed the pork ribs, turn to low heat after boiling, cover the pot, and simmer for 40 minutes.

7: Wait until the pork ribs are simmered until soft and the soup is thick, add an appropriate amount of salt to taste, sprinkle with green onions, stir-fry evenly, and then remove from the pot.

Cooking tips

Blanching skills: Add some cooking wine and ginger slices when blanching pork ribs, which can effectively remove the fishy smell.
Coloring tips: Add dark soy sauce and sugar to make the pork ribs more red and bright.
Slow cooking technique: Use low heat when stewing pork ribs, which can make the meat more tender and the soup richer.
Seasoning tip: Add salt to taste at the end to avoid adding salt too early and causing the meat to become tough.

Explain some tips on how to buy the main ingredients

Pork ribs: When buying pork ribs, you should choose ribs with bright red color and firm flesh, and avoid choosing ribs with dull color or peculiar smell.

Plum: When buying plum, you should choose plums with bright colors and full flesh, and avoid choosing dull colors or mildew.

A detailed analysis of the cooking principles of this dish from a scientific level

The cooking principle of braised pork ribs is mainly to make the meat of the pork ribs tender through slow cooking, and at the same time, the sour taste of the plum can penetrate into the pork ribs and increase the flavor of the dish. During the cooking process, the proteins in the ribs are gradually denatured at high temperatures, releasing a delicious gravy. At the same time, the organic acids and sugars in the plum gradually dissolve during the stewing process and mix with the gravy in the pork ribs to form a unique sweet and sour taste.

Cooking quiz

Q1: What should I do if I find a lot of blood when blanching pork ribs? A1: You can extend the blanching time, or soak the ribs in cold water before blanching to help remove the blood.

Q2: What should I do if I find that the taste is not sour enough after soaking? A2: You can add some lemon juice or white vinegar to increase the sourness when cooking.

Q3: What should I do if I find that the soup is not thick enough when I stew pork ribs? A3: You can reduce the amount of water appropriately, or properly reduce the juice during the simmering process to make the soup thicker.

Q4: What should I do if I find that the meat is not tender enough after stewing? A4: You can marinate the pork ribs with cooking wine and ginger slices before simmering to help soften the meat.

Share 4 related dishes

1. Braised pork with plum blossoms

Introduction: Braised pork is a classic home-cooked dish, with bright red color and moderate sweetness and sourness.
Ingredients: 500 grams of pork belly, 20 grams of plum, 10 grams of ginger, 5 grams of garlic, 10 grams of green onion.
Flavor characteristics: sweet and sour, delicious and tender.
Cooking Steps:
Cut the pork belly into cubes and blanch to remove the smell.
Add oil to the pan, add the ginger slices and minced garlic and sauté until fragrant.
Add the pork belly and stir-fry until lightly browned.
Add plum, light soy sauce, dark soy sauce, cooking wine, sugar, and stir-fry evenly.
Add an appropriate amount of water, bring to a boil over high heat, then turn to low heat and simmer.
Simmer until the meat is soft and the soup is thick, season with salt and remove from the pan.

2. Steamed fish with plum blossoms

Introduction: Steamed fish is a fresh seafood dish, the fish is tender, sweet and sour.
Ingredients: 1 sea bass, 10 grams of plum, 10 grams of ginger, 10 grams of green onion.
Flavor characteristics: The fish is fresh and tender, with moderate sweetness and sourness.
Cooking Steps:
The sea bass is cleaned and cut with knives on both sides.
After soaking, slice the plum, shred the ginger, and cut the green onion into sections.
Spread the plum slices, ginger shreds, and green onions on the fish.
Add water to a pot and bring to a boil, put in a fish dish and steam over high heat for 10 minutes.
Sprinkle with chopped green onions and drizzle with hot oil.

3. Mix plum with cucumber

Introduction: Plum and cucumber is a simple cold dish with a crisp taste, sweet and sour appetizer.
Ingredients: 2 cucumbers, 10 grams of plum, 5 grams of garlic, a pinch of salt.
Flavor characteristics: crisp and delicious, moderate sweet and sour.
Cooking Steps:
Wash the cucumbers, cut them into strips and marinate with salt for 10 minutes.
Slice the plum after soaking and mince the garlic.
Mix cucumber strips, plum slices, and minced garlic, add an appropriate amount of vinegar and sugar, and mix well.
Refrigerate for 1 hour, remove and serve.

4. Sweet and sour pork ribs

Introduction: Sweet and sour pork ribs are a classic Sichuan dish, sweet and sour, and the meat is tender.
Ingredients: 500 grams of pork ribs, 20 grams of plum, 10 grams of ginger, 5 grams of garlic, 10 grams of green onion.
Flavor characteristics: moderate sweet and sour, fresh and tender meat.
Cooking Steps:
Cut the ribs into cubes and blanch to remove the smell.
Add oil to the pan, add the ginger slices and minced garlic and sauté until fragrant.
Add the pork ribs and stir-fry until lightly browned.
Add plum, light soy sauce, dark soy sauce, cooking wine, sugar, and stir-fry evenly.
Add an appropriate amount of water, bring to a boil over high heat, then turn to low heat and simmer.
Simmer until the meat is soft and the soup is thick, season with salt and remove from the pan.

Although the braised pork ribs are delicious, from a health point of view, it is more important to eat them in moderation. Pork ribs are high in fat and cholesterol, and excessive consumption may be detrimental to health. It is recommended to reduce the amount of oil used when cooking and increase the intake of vegetables appropriately to balance the nutrients. At the same time, although it is sweet and sour, it has a high sugar content, so diabetics should eat it in moderation. With proper pairing and moderate consumption, this dish can be made healthier.

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