Exercise 1
material
Appropriate amount of ginger slices, ribs 1 bag, shallots 1 root, garlic 1 head, 2 tablespoons of soy sauce, cooking wine 1 tablespoon, sugar 1/2 teaspoons, salt 1/2 teaspoons, and 2 tablespoons of starch.
working methods
1. Cut the ribs into pieces, then wash and drain for later use.
2. Put it in a plate, pour in cooking wine and light soy sauce and mix well. Add loose garlic (a small amount), ginger and onion, seal with plastic wrap and marinate for 4 hours.
3. Pour in the dry starch and mix well, so that each rib is evenly covered with a layer of starch.
4, 80% hot oil pot into the ribs, fry for 20 seconds, and then continue to fry for 2-3 minutes.
5, put a little oil in the wok, change the fire, add bread crumbs and the remaining garlic and fry until golden and fragrant.
6. Add ribs, salt and sugar, and then add Jinfeihong spicy peanuts and stir fry 1 min.
skill
Frying ribs twice in a row can make the taste better, and the second frying can also "force" some oil out of the meat.
Exercise 2
material
Muscle 1, 50g of bread flour, 2 eggs.
working methods
1. Remove fascia from small muscle, cut it into pieces, cut it in the middle with a knife, and then gently chop the meat pieces.
2. Sprinkle salt and pepper on the meat slices and massage the meat slices with both hands to make the meat soft and delicious.
3. Dip the sliced meat in a thin layer of low-gluten flour, pat off the remaining flour, then dip it in egg liquid and bread flour in turn, and press it into shape.
4. Heat the frying oil to 170℃, add the meat slices, fry until golden brown, take out and drain.
Exercise 3
food
Sparerib, garlic, green pepper.
condiment
Onion, ginger and minced garlic, soy sauce, cooking wine, salt and pepper.
working methods
1. Chop the ribs into pieces, wash them, put them in a bowl, add soy sauce, cooking wine and minced onion, ginger and garlic, mix well and marinate for 10-30 minutes.
2. Dice garlic and green pepper for later use.
3. Pour the oil into the pot, carefully put the ribs after the oil temperature rises, fry until the oil bubbles become smaller, and then remove the oil control.
4. When the oil temperature in the pot rises again, carefully pour the ribs and fry until golden and crisp.
5. In another pot, pour a few drops of fried minced garlic and minced green pepper, and pour the ribs and stir fry. Sprinkle salt and pepper and mix well before serving.
skill
1, this dish needs to be fried twice to make the ribs crispy. When frying for the first time, the oil temperature did not reach a high level, and the water in the ribs could not be completely fried. After the oil temperature rises again, there is still a loud "squeak" sound when the ribs are poured, which just shows that there is still a lot of water in the ribs.
2. The ribs are finally fished out before turning off the fire. Always keep the oil temperature high, so that the fried ribs can be cool but not greasy. If you turn off the fire before cooking, the oil temperature will drop and the ribs will absorb oil, which will be very greasy.
Because both salt and pepper contain salt, it is not necessary to put salt when pickling ribs. Sprinkle salt and pepper according to personal taste, or touch it when eating.
4. What should I do with the fried oil? Starch and water are mixed in the ratio of 1: 3. After the oil pan is heated, pour the prepared starch water into it until the noise in the oil pan becomes less.
When the starch is fried into a solid state, turn off the fire and drain the oil, so that the impurities in the treated oil are absorbed by the starch and become clean and can be reused.
When filtering oil, you can put two layers of oil-absorbing paper on the colander, and some tiny impurities in the filtered oil can be absorbed by the oil-absorbing paper.
Exercise 4
material
Appropriate amount of chopped green onion, 2 ribs, sweet potato flour 1/2 cups, bread flour 1 cup, 3 tablespoons of miso, 2 tablespoons of miso and 3 tablespoons of rice wine.
working methods
1. Wash and dry the big ribs; Stir the sweet potato flour and bread flour evenly for use.
2. Take a container, pour the marinade into it and stir well. Add chopped green onion and 1 ribs, mix well and marinate for 30 minutes.
3. Put the ribs prepared by method 2 into the powder mixed by method 1, and grind them evenly for later use.
4. Take a pot, heat it to 160℃ with proper amount of oil, then add the ribs of method 3, and turn to low heat for 2 minutes.
5. Turn the oil pan to high fire, add the ribs in Method 4, fry until golden brown, and take out.
Exercise 5
material
600g pork tenderloin, 3 tbsps stir-fried powder, soy sauce 100cc, rice wine 150cc, sugar 1 tbsps, spiced powder 1 tbsps, minced garlic 1 tbsps, a little from Jiang Mo.
working methods
1. Wash the sliced meat, cut it into pieces about 1 cm thick, and pat it lightly with a meat hammer or the back of a knife to make the sliced meat stretch, easy to taste and cook quickly.
2. Mix all the marinades evenly, add the sliced meat and marinate until it tastes delicious.
3. Drain the marinade, sprinkle with sweet potato powder, and stir with both hands to make the meat slices thin and evenly cover with wet powder.
4. Heat the frying oil to about 180℃, take out the sliced meat, flatten it, put it in a pot and fry it for 1.5 minutes until the sliced meat floats, then take it out and drain it.
Exercise 6
material
600 grams of boned tendons, bean flour 1 tablet, 3 tablespoons of sweet potato flour.
working methods
1. Wash the meat slices and pat them loose with a meat hammer or knife back to make the meat more elastic and tasty.
2. Mix all the marinades evenly, marinate them in the meat slices and refrigerate them until they taste delicious.
3. Take out the sliced meat and drain it, then dip it in egg liquid, sweet potato powder and bean powder in turn.
4. Heat the frying oil to 170℃, fry the meat slices until golden brown, and drain the water.