Sweet orange fragrance ribs
By VicentaLakin
I don't care if I don't read a lot of cat books and talk too much。
Recipe Recommendations
- sweet and sour
- fried
- an hour
- ordinary
Steps for Sweet orange fragrance ribs
1
Material for blasting ribs, except for concentrated orange juice。
2
Bone washes clean-dry water, with a small amount of pepper powder, half a spoon of chicken powder, half a spoon of salt, onions, ginger, garlic cracks, eggs spread to half an egg and quench for 30 minutes. (If you have more ribs, you can hit a whole egg, and you can add a couple of sugars to it. The ribs can taste in 30 minutes, but the taste will be stronger and more water will be spilled
3
It'll be hot in 30 minutes. I'll burn it with a little fire
4
Take a bowl of dry water and pour corn starch. With corn starch, the extra powder is thrown off the plate and all the starch is wet enough to fry. (Eggs can lock up more water and get better starch, but it's a lot of it, a lot of it affects the taste, so they can't get rid of the extra humid
5
The turn of the fire raises the temperature of the oil to more than 150 degrees, so that it is dryed with a wooden chopstick and then inserted into the oil with a quick bubble or with a hand on it. Ten seconds after the lower ribs have been completed, the fire is slowly immersed into a small fire, with more twitching of the ribs to make the heat more even。
6
The ribs are immersed in slow fires for about five minutes, and the rise of the ribs is compounded by the recovery of the oil, which can also force the excess oil from the ribs to eat. (It is also a basis for judgement that the water content of the raw ribs is higher than that of the boiler bubbles, that high temperatures reduce the loss of water from skin condensation, and that low oil temperatures slowly impregnate and immerse in the water content at a time when less and less bubbles and less steam
7
Sour sauce material
8
Cooking pots with appropriate quantities of water and sugar。
9
Oranges go to the skin to get meat cut。
10
When the sugar is boiled, a spoon of orange juice and vinegar is used to make the juice thicker。
11
It's good to have orange meat and a small amount of oil and salt. The sour sweetness is based on individual human tastes! (The thickness of the juice is due to the fact that orange meat has water that dilutes the concentration of the juice, the oil increases light and the salt makes the mouth sweet. If there are no concentrated oranges, then add orange meat and squeeze some orange juice to replace it
12
Scroll with sour sauce。
13
I'm sorry
14
No sauce。
15
It's sauce。