Common practice of garlic-flavored spareribs-the material of garlic-flavored spareribs
Pork ribs 500g, garlic 1 00g, 2 peppers, a. baking soda powder 1/4 teaspoons, cooking wine 1 teaspoon, 2 tablespoons of white powder, salt 1/4 teaspoons, protein1tablespoons.
The practice of garlic-flavored spareribs
1. Wash the ribs and chop them into small pieces for later use.
2. Take 80 grams of garlic kernels and add 50㏄ water (except the material) to make juice, mix well with seasoning A, and marinate in the ribs made in the way of 1 for about 30 minutes; Another 20 grams of garlic and pepper are chopped for later use.
3. Heat the pot, add 500㏄ oil to 160℃, fry the spareribs of the method 2 with medium fire for about 12 minutes, and drain the oil after the surface is slightly burnt.
4. Pour off the oil in the pot, stir-fry the garlic and pepper in Method 2, pour in the ribs, salt and monosodium glutamate in Method 3, and stir well.
Home-cooked practices of garlic-flavored ribs II. Materials of garlic-flavored ribs
Whole rib 1000g, 4 tbsps of garlic (60g), 3 tbsps of oyster sauce (45ml), 2 tbsps of cooking wine (600ml), soy sauce 1 tbsps (15ml), 2 tbsps of white sugar (30g) and pepper 1 tbsps.
The practice of garlic-flavored spareribs
1, rinse the whole rib with clean water, then erect the rib, cut it one by one along the gaps between the ribs, divide the rib into several whole ribs, and then chop it into 7? 8cm long segment.
2. Put water on the fire. After the water boils, blanch the ribs for 5 minutes, remove them and dry them for later use.
3. Add garlic, oyster sauce, cooking wine, soy sauce, white sugar and pepper into the ribs, mix well and marinate for 30 minutes. Wrap the marinated ribs with a layer of frying powder.
4, the oil is burned to 60% heat, and the fire is slowly fried. There is a little more oil, so the ribs should be completely submerged, so that they can be fried evenly. Deep-fried until it is ripe, take it out, and people who like it can sprinkle some pepper on the surface.
Home-cooked practice of garlic-flavored spareribs III. Materials of garlic-flavored spareribs
Block ribs, barbecue sauce, South Korean barbecue sauce, soy sauce, soy sauce, pepper powder, whiskey, honey, garlic. (Forgot to pat the garlic)
The practice of garlic-flavored spareribs
1. Insert the ribs with an awl, and the density is better, so as to make the ribs tasty. Use a big plate, put in the ribs, pour in 3 or 4 tablespoons of barbecue sauce and 2 tablespoons of Korean barbecue sauce (this sauce has garlic flavor and is very fragrant), 1 tablespoon soy sauce, 2 tablespoons soy sauce, 1 group garlic, and put it in the big plate and put it again.
Second, cover the lid (otherwise the garlic smell will spread everywhere and the refrigerator will stink) and marinate for one night;
Third, when baking, put the ribs on the bottom of the tin foil (so that it is easy to clean the plate), then cover them with tin foil, wrap them, and bake for 25-30 minutes, 400F;
4. When roasting, reuse the water left over from pickling spareribs. If it is not enough, put less soy sauce and soy sauce, add 3-4 tablespoons of honey to two kinds of roasting sauces, and stir well;
5. After baking, lift the tin foil on the surface and pick up the whole ribs. Pour the juice at the bottom of the plate into another bowl, put a shelf on the bottom (so that the juice will not soak the bottom when baking), coat the mixed juice, bake it for 5-6 minutes with the Broil function, and then turn it upside down. If you do this, you can bake it twice on each side, and turn on the light when baking.
Home-cooked practice of garlic-flavored spareribs IV. Materials of garlic-flavored spareribs
600 grams of ribs, 2 cucumbers, pepper 1 strip, a little garlic, 2 tablespoons of sweet potato powder, 5 garlic, a. egg 1 piece, white powder 1 tablespoon, b. 3 tablespoons of broth, salt 1 spoon, chicken.
The practice of garlic-flavored spareribs
1. After all the marinades are mixed, add the washed and drained ribs to the marinades, stir them a little, and leave them to marinate for about 30 minutes.
2. After the cucumber is cut in half, it is cut into a semicircle shape of about 3 cm; Cut the pepper into about 1 cm.
3. After seasoning A is mixed and mixed, put the marinated ribs in the method 2 and dip them for later use.
4. Wrap the ribs in Step 3 with a thin layer of sweet potato powder for later use.
5. Heat a wok, pour in a proper amount of oil and heat it to 170℃, then add the pork ribs crispy in the method 4 and fry for about 4 minutes, then turn to high heat and fry for 1 minute until the pork ribs crispy is golden yellow, and then take out and drain the oil for later use.
6. Heat the oil pan, add a little oil and garlic slices and saute until fragrant, then add the stock, salt, chicken powder, cucumber and pepper from Method 2 and mix for about 1 min, then turn to low heat and cook slowly.
7. After the soup in the pot is slightly collected, add garlic and mix for about 10 second to get out of the pot.
Home-cooked practice of garlic-flavored spareribs five materials of garlic-flavored spareribs
Whole rib 1000g, 4 tablespoons of chopped garlic (60g), 3 tablespoons of oyster sauce (45ml), 2 tablespoons of cooking wine (600ml), soy sauce 1 tablespoon (15ml), 2 tablespoons of white sugar (30g) and 2 teaspoons of chopped green onion (/kloc).
The practice of garlic-flavored spareribs
1, rinse the whole rib with clear water, then erect the rib, cut it one by one along the gaps between the ribs, divide the rib into several whole ribs, and then chop it into long sections 15cm long.
2. Add minced garlic, oyster sauce, cooking wine, soy sauce, white sugar, chopped green onion and pepper into the ribs, mix well and marinate for 30 minutes.
3. Wash the green garlic and pepper, chop them together, then put them in a bowl and mix them with soy sauce to make a sauce.
4. Wrap each rib evenly with a layer of bread crumbs, and compact it with your hands to ensure that the bread crumbs are tightly attached to the outside of the ribs, and then lift and shake off the extra crumbs on the outer layer.
5. Heat the oil in the pan over medium heat. When it is 40% hot, put the ribs in, and slowly heat and fry for 8 minutes with low heat. When the surface is golden yellow, remove and drain the oil.