Sunday Lunch - 週日午餐

[English]
Because I came home late and just ate leftovers, I could not take the beautiful pictures in time for today's dishes. So I chose my favorite one to introduce. And another excuse is that it's simpler to introduce one dish than all dishes. Maybe I would continue this pattern from now on: only choose the best one or the most special one a day, until I have enough time. Or please give some advices.

> Stewed spareribs with brown sauce
Stewing something with brown sauce is the common method for Chinese food. Even in some dishes, this cooking method is just one step of whole cooking procedure. And Chinese also cook fish, beef, chicken in this way. It can be regarded as one of the most important methods in Chinese food. Maybe foreigners do not like it, but we have not only "Sweet and Sour" way.
Yes! You may guess it. The main material is soy sauce, Chinese favorite. It's the reason why it looks brown. We stew spareribs with soy sauce, sugar and other flavoring. Although this is common dish in Chinese families, it doesn't mean everyone can easy prepare the delicious and good-looking stewed spareribs. Not only the quality of material but also heating control, sequence, and flavoring process are indispensable. I am so lucky to have a great mother on cooking.

[中文]
因為今天沒有趕上全家吃中飯的時間，所以只有杯盤狼藉的畫面等著我，再加上我也沒有時間介紹每一道菜，因此乾脆就只介紹我最愛的一樣菜。而且我想說以後也都一次講解一道菜好了，等到我有多一點時間再介紹多一點。還是有人有更好的想法，希望能跟我分享一下。

> 紅燒排骨
雖然我媽說燒的是「京都排骨」，但經過我的查證，京都排骨要用蕃茄醬帶出甜味，而我媽放的是糖然後再燜煮，有點類似「無錫排骨」的作法，可是甜味並不重，因此我就當作是比較特別的紅燒排骨吧。(京都排骨vs無錫排骨請參考冰冰好料理)
我想這道菜應該是很普遍的，而且很多菜都是同樣的作法，像是紅燒魚、紅燒雞、紅燒牛腩等等，尤其是有些菜還要先紅燒過再加工，所以應該算是很基本的一道菜。不過在國外似乎比較少看到，好像外國人提到中式排骨就只知道「糖醋排骨」。倒是我猜老外一看到「紅」燒的那種顏色，應該可以猜的出來是使用咱們最愛用的調味料～醬油，但當然不是只有醬油囉，否則就只是滷肉而已了。雖然這算是一道基本菜餚，可是要做的好吃也不容易，我媽就說她這次沒有偷懶，先混和調味把排骨煎炒到外表熟了，才放到醬汁裡燜煮，以免肉汁流失，所以這次特別好吃，而且火侯也在她豐富的經驗下控制的恰到好處，才能讓我今天多吃了半碗飯還意猶未盡。哈哈！我真幸運呀！