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How to pickle spareribs to taste good?
Pickling method:

1. Generally, supermarkets sell chopped spareribs, or they can buy whole ones, and the supermarket staff will process them for them. So I won't say much about the size of the chop.

2. Rinse the spareribs with clear water, control the water to dry, add 2 ounces of baking soda, knead with your hands, and then add an appropriate amount of water, which is just enough to cover the spareribs. Soak for 3 minutes.

after 3 or 3 minutes, put the spareribs soaked in baking soda under the tap and rinse for about 2 minutes. The purpose is to wash away the astringency of baking soda.

4. After washing, drain the ribs, and then gently wipe the water with a clean towel. Put it in a bigger basin.

5. Mix and dissolve the salt, monosodium glutamate, cornstarch, custard powder and baking soda (the remaining 2 yuan) with a little water, pour it on the ribs, then stir and knead the ribs by hand to make the seasoning fully adhere to the ribs until it is absorbed.

6. After breaking the egg yolk, pour it on the ribs and continue stirring.

7. Finally, add the flour, stir it evenly and then marinate it.

8. The above-mentioned pickling method is used to make spiced pork ribs with salt and pepper, spareribs with Kyoto and spareribs with orange. If you make spareribs with garlic flavor, change custard powder into garlic flavor powder, and just change the water into garlic juice when pickling.

PS:

The marinated ribs can be used in the freezer for 4 hours. Pork ribs will be more tender after refrigeration.

custard powder and garlic powder are available in the eastern suburb wholesale market. If the baking soda in the second step is replaced by scooping water, the effect will be better, but if Chencun scooping water is used, you must remember to add 5 times of its water for blending. Chencun Jianshui Eastern Suburb Wholesale Market should also be available for sale.

Chencun water: namely edible alkaline water, the scientific name is potassium carbonate, and the chemical composition is K2CO3, which can achieve the function of expanding meat quality.

If it is too troublesome, you can correspondingly omit some unimportant steps.