1. Material:
A catty of ribs, a small amount of baking soda, and more than half of egg yolk. 1 garlic, salt? Seven grams? 6 grams of sugar, chicken essence? 2 grams, black pepper? 2g, garlic powder? 6 grams, 20 grams of water, glutinous rice flour? 1 1g, sticky rice noodles? 1 1g .
Second, the specific approach:
1. First, we prepare a catty of ribs and wash them. Soak in water for 2-3 times, 2-3 hours each time. The purpose of removing blood water is not to turn black when frying, especially the position of bones. If you are in a hurry, wash it several times, and then squeeze the bone a little hard to squeeze out a little blood.
2. Then after the blood bubble is clean, put a small amount of baking soda to catch it. Baking soda can make the meat tender, otherwise it will be solid when fried. Wash it three times after catching it, and wash it with baking soda. Don't put too much baking soda. Too much baking soda will cause the loss of meat nutrition, so squeeze the water out of the ribs for later use.
3, the following is pickling, garlic and water are mashed with a cooking machine. Chop it without a cooking machine. Then enlarge half an egg yolk and 7 grams of salt? Six grams of sugar? 2 grams of chicken essence, Add 2 grams of black pepper and 6 grams of garlic powder, stir well, marinate for about 4 hours, or put it in the refrigerator overnight.
4. Then, take out the salted meat and fry it with powder. Braised pork usually comes out with a little water, so it can be wrapped in powder in another container. If you cut garlic by hand or there is a lot of garlic stuck on the ribs, pick the garlic on the ribs. Pick it clean, garlic will become bitter if fried for a long time.
5. After curing, we put glutinous rice flour and sticky rice flour. If you don't have these two kinds of flour at home, put corn starch, but the taste will be slightly worse.
6. First fry at 50% oil temperature (140- 150 degrees) for about 7-8 minutes. This step is to blow it through. Then the oil temperature rose to 180- 190 degrees, and it was fried for about 15 seconds.
7. Put the fried food on oil-absorbing paper to absorb oil.
8, eat this in winter, drink a wine, double the cool ~.
Cooking skills:
1, ribs should be soaked and filtered before curing. Don't think it's a waste of time. Too much blood in ribs will only make the pig smell difficult to remove.
2. When marinating ribs, you should master the slurry before freezing and marinating. Slurry can help wrap the gravy and sauce of ribs without excessive loss, and ribs can also be fried to keep crisp and tender.
3, the curing time should be long, and the garlic ribs made in the restaurant should be cured for at least 24 hours, which is why the garlic ribs eaten in the restaurant are particularly fragrant and the garlic flavor is particularly strong.
4, the frying oil temperature should be hot enough, high temperature will make the garlic ribs quickly scab and wrap the ribs, so it is easy to be crisp and tender.