如何做糖醋排骨_英文.ppt

sweet and sour spare ribs 12级英语一班 李 萍 学号：201201050117 Ingredients 3/4 pound pork 2 - 3 teaspoons soy sauce Pinch of cornstarch Other 1/2 red bell pepper 1/2 green bell pepper 1/2 cup pineapple chunks 3 cups oil for deep-frying, or as needed Preparation Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes in order to give the pork a rich and tasty flavor . Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes. To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside. Preparation(continue) For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. Heat the oil for deep-frying to 200 centigrade. Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.? Preparation(continue) To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar . Pour the fried pork into the saucepan, mix them up. Stir and fried them. Bring to a boil again and thicken with cornstarch mixture, stirring. Check out whether the cornstarch is fully dissolved. If so you can remove the large pot from the heat. Serve it with white rice. Tips Add and taste, you can reach the kind of perfect flavor you want at last. Pay attention on the temperature of the oil and the duration of the frying.