All sweet and sour dishes have the effect of nourishing liver and spleen meridians. Besides protein, fat and vitamins, ribs also contain a lot of nutrients such as calcium phosphate, collagen and bone glue.
After the ribs are stewed, most of the soluble calcium, phosphorus, sodium and potassium are poured into the soup. Calcium and magnesium are easy to be analyzed under acidic conditions, and calcium acetate is produced after encountering acetic acid, which can be better absorbed by human body. Therefore, sweet and sour pork ribs can improve the nutrient absorption rate of cooked pork ribs, which is very suitable for the elderly and children to supplement calcium.
Spareribs are rich in nutrients such as bone mucin, collagen, calcium phosphate, vitamins, fat and protein. Pork can provide heme (organic iron) and cysteine, promote iron absorption and improve iron deficiency anemia.
Edible efficacy: ribs have the effects of nourishing yin and moistening dryness, benefiting essence and enriching blood; It is suitable for patients with deficiency of both qi and blood and yin deficiency.
Sweet and sour sparerib is a representative traditional dish, which has the popular characteristics of sweet and sour flavor. "Sweet and sour" is the common taste of major cuisines in China. It originated in Wuxi, Jiangsu, and is now widely spread in Jiangsu, Zhejiang, Shanghai and Sichuan cuisine, and is often used for cooking. It is mainly made of fresh pork chops, with tender meat and red, bright and oily dishes.
Sweet and sour pork ribs are representative traditional dishes in sweet and sour dishes. It uses fresh pork ribs as seasoning, with tender meat, bright red and oily color, crisp and sweet taste, which is deeply loved by Jiangnan diners.
The mixed juice of sweet and sour pork ribs is only mixed with tomato sauce in Shanghai cuisine, which has a light taste, while Zhejiang cuisine and Sichuan cuisine have a strong taste. The sweet and sour pork ribs of Shanghai cuisine and Zhejiang cuisine belong to cooking, while the sweet and sour pork ribs of Sichuan cuisine are famous cold dishes in Sichuan. When fried and harvested, they are sweet and sour, amber is bright, dry, sweet and sour.
Moderate sweet and sour, not greasy, rich and delicate taste, will not feel any kind of seasoning abrupt. The color is syrup, neither thick nor light, suitable for men, women and children. Because it tastes peaceful, children like it very much. Cooking at home by yourself is actually not as particular as a restaurant, as long as it is fast and delicious. It is a good appetizer or appetizer. Very popular with the people of China.