I've been waiting for you
By VicentaLakin
Succubus is a traditional specialty, which is common in all parts of China, including Sichuan, Yunnan, Shanxi, Shaanxi, Henan, Jiangxi and Shandong. The fried meat can be dried up and delicious. They can also cook soup, make fragrance bowls (one of the guest dishes) or evaporate with other vegetables and vegetables. When a bowl of soju comes out of the pot, its colour is bright, it is not rotten, it is fat and it is not greasy, and its scent overflows, and it tastes not only good soup, but it is abundant. The meat of the fried meat can be used to choose five flowers, or to use fat meat like the front leg meat (plum meat), as well as ribs and bones attached, which can be easily separated and tasted better。
Recipe Recommendations
- pork ribs 1 kg
- sweet potato starch 约200 grams
- cumin powder
- chili sauce
- fresh eggs of 5
- salt 8 grams
- vegetable oil 约600 grams
- chili powder 约5 grams
Steps for I've been waiting for you
1
Pork chops are washed clean, dry, cut to 3-4 cm, and where the ribs are thicker, some meat can be removed, knifed into small pieces, so that they can mature and eat easily。
2
Cut off ribs and flesh on ribs。
3
I've got eggs and dry starch. I've got pellets of mashed potatoes, corn, pea starch, etc. The starch is opened with a small amount of water, not too thin, and can be dry, with a handful of hands, otherwise the egg-cleaning juice will be rare. Eggs just have to be clean and spread out a little bit。
4
It's chili sauce, which replaces part of the salt and is fragrance if you don't like it. I forgot to take pictures of it。
5
The salt, sauce, entanglement, pepper powder is added to the ribs, modulated, 20-minute stench。
6
Add egg purr and starch to the salted ribs and mix them. A little more starch is needed if the ribs and the flesh are to feel better. And I tried to add a little extra flour and powder. Not bad。
7
When mixed, each piece of meat and ribs is covered with starch and egg juice, the thicker and the more full, the greater the effect of the blast. I don't have enough juice. We're going to blow it up. We're going to heat it up。
8
Family fried meat is usually not too much oil, it's too much oil to fry, and if it's less, it can be blown up several times. There will be some wear and tear to add new oil。
9
The temperature is about 70% hot enough for the lower ribs, so don't push behind the pelvis so that the juice doesn't fall off. Don't fire too much, it'll turn into a fire. A little bit of blow-up and then flip, and when the ribs float, the surface swells with gold, it can be picked up with a leak spoon, if you like to make it a little more cozy and blow it up again。
10
When the ribs are blown, the color is yellow, the head is big, light, the fragrance is soft. Can't wait to get a few bucks? Do it if you want to。I've been waiting for you Make Tips
One has to have more flesh and taste. 2. Do not like to be zealous or spicy; do not like other tastes, such as spicy, tasting, adding to the fabrics based on the individual taste of the population. 3. Without yolk, it is made with only egg-cleaning, which is more likely to explode, with less inhaled oil and less easily bubbled oil. 4. With oil of dark colours such as vegetableseed oil, it is made of more yellow and yellow colours and smells of vegetable oil. It's nice to blow with peanut oil. The temperature is controlled, it is too low to fast-set and expand, it is too hot to fry, and it is prone to darkening and affects the colouring of products. 5. The meat can be blown up a little more at a time, and it is better to freeze at a time when the fridge can't be finished. It can make the meat's surface starch more aging and taste worse. It is also inappropriate to store for too long。