Accessories: starch (pea) 700g, wheat flour 1250g, eggs 500g.

Fried spareribs other series

Other series of fried ribs (15 pieces)

Seasoning: 50g of sugar, 0/00g of salt/kloc, 0/50g of soy sauce/kloc, 0/00g of onion/kloc, 400g of ginger, 0/0g of monosodium glutamate/kloc, and 0/0g of spiced powder/kloc.

Characteristics of fried spareribs

Crispy outside and tender inside, not hard or soft, not contiguous, sweet and salty.

The practice of frying ribs

1. Choose fresh ribs and cartilage (2 kilograms of meat per kilogram of bone).

2. Chop brine: chop the ribs into small pieces 3 cm square, wash them with clear water, remove them and drain them. Cut the onion and ginger into sections, pour them into a container with other seasonings and mix well, then pour the ribs into the container and mix well, and marinate for 30 minutes.

3. Stir-fry: Stir the starch, flour and eggs into a dry paste with 500 grams of clear water. Pour the marinated spareribs and seasoning into the paste and stir evenly with a wooden stick. Heat the oil to 180℃, pour in the ribs, and pay attention to deep frying. After about 10 minutes, the surface of the ribs is dark yellow, and the finished product is taken out.

Grams of food stage

Eating with geese hurts the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.

Exercise 2 Editing

1. Wash and dry the ribs, marinate them with seasoning for 30 minutes, pour out the sauce, dry the ribs, add 2 teaspoons of corn starch and mix well.

2. Add oil to a high-temperature resistant container, you can soak the surface of the ribs, put them in a furnace without a cover, and heat them for about 10 minutes.

3 After heating, put the pork belly in the boiling oil, cover it (do not use plastic wrap), fry it for about half a minute until cooked, take out the ribs, drain the oil, put it on a plate, and decorate it with orange slices and cucumbers to increase appetite.

Note: 1 teaspoon is about 5ml；; 1 spoon is about15ml; 1 cup is 236 ml.

Ribs (big ribs) 300g

Accessories: 65g eggs, 75g wheat flour and 50g starch (peas).

Seasoning: 2g of spiced powder, yellow wine 15g, sugar 15g, 60g of white soy sauce and 40g of vegetable oil.

Function: Edit

The outer layer is crisp and the meat is tender, especially when fried.

Production method: editing

1. Sizing: enlarge the white flour and put it in a soup bowl, add about 50g of dry starch, white sugar, white soy sauce, Shaoxing wine and clear water, knock in the eggs and stir well, then add the ribs and turn them up and down to make them stick well. Let stand for half a minute.

2. Initial frying: put the wok on a strong fire, boil the clear oil, smooth the ribs with paste, put them in dispersedly, fry for about 1 minute, and take them out.

3. Re-frying: When it is slightly cold, chop the ribs evenly for two or three times with the back of a knife to make them easier to soak thoroughly, and then fry them in hot oil for 2 minutes until the ribs are brownish red and fragrant.

Production skills: editing

This product needs about 500 grams of vegetable oil after frying.

Pie-food phase grams:

Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.