Fragrant! More questions for the kitchen friends 1. Powder selection: can be separate melon powder, or sweet potato powder plus cassava powder / sweet potato powder plus corn starch / sweet potato powder plus flour / corn starch plus flour / is not the same taste oh ~ 2. What is the right amount? To be honest, Chinese food is really not as accurate as the amount of baking. I think that when a few people cook, they will weigh a few grams of salt, a few grams of oil, and soy sauce, all of which need to be adjusted according to their own tastes. After all, everyone's tastes are mixed. It is really necessary to do a few more times to sum up the best taste for yourself! I said this will not be beaten. 3. Blasting time: The ribs are big and small, I can't have the same time of bombing every time~ So I can't really tell the specific time, for example. I told you to fry for three minutes. If your ribs are cut in large chunks, you will tell me that they are too familiar. If the ribs are too small, they will blow over, right? Finally, although the amount of seasoning is written in the right amount, the approximate amount is shown in the picture. For those who cook often, I believe we will adjust according to our own taste. As for the novice, I suggest that before you fry, cut a small piece of meat, fry it, and taste the salty taste better~ So, please read the recipe carefully and start cooking again? Also, don't ask me if fried food is unhealthy? The answer must be No. But it’s okay to eat in moderation~ Anyway, I loved it since childhood, except for fat points.
After the ribs are washed and removed from the blood, the water is drained and drained. I usually use kitchen paper to absorb the water.
Add garlic, sugar, salt, soy sauce, a little pepper (no need to save), ginger, pickle and marinate for half an hour
Add appropriate amount of starch
Grasping evenly, this is the state.
Hot oil pan, after the oil temperature rises, the lower ribs are fried
Turn to the fire (must pay attention to adjust the heat, medium fire!!! The oil temperature is too high and easy to paste!), after a little shaping, flip the ribs
Boil to such an extent.
Take out the oil
Turn the fire, and after the oil temperature rises, turn to the medium fire and re-explode once. (This time must be turned quickly, otherwise the garlic is easy to focus)
After four or fifty seconds, you can remove it.
It is best to choose a large row of fat and thin ribs, the meat is relatively tender, the powder should be enough, wrap it evenly, and then turn to medium heat to prevent the garlic from falling.