Gollum ribs
By VicentaLakin
Gourd meat, also known as old meat. It's a Han specialty in Guangdong. This dish begins with Kiyoyo. Many foreigners in Guangzhou at the time were very fond of Chinese food, especially sugary ribs, but were not used to vomiting. The chef in Guangdong made a large crumb of boned flesh, mixed it with starch and made it into a big crumb, fried it into a boiler, soaked it with sweet and sour savory juice, which was welcomed by the mid-to-out guests. The curvature is older in history and is now changed to old meat. The term “old meat” is often referred to by foreigners as “gold meat” because of the elasticity of eating and the sound of chewing, which have long coexisted. This dish has a high reputation at home and abroad. It's common on the market to have pineapple with greasy meat。
Recipe Recommendations
- ribs two
- pineapple half a
- green bell pepper half a
- red bell pepper half a
- corn starch appropriate amount
- eggs one
- low-gluten flour appropriate amount
- onion half a
- salt appropriate amount
- sugar appropriate amount
- pepper appropriate amount
- rice vinegar appropriate amount
- ketchup appropriate amount
- soy sauce appropriate amount
- sweet and sour
- fried
- an hour
- senior
Steps for Gollum ribs
1
The ribs cut small pieces, put salt in them, consumed oil, sugar, corn starch evenly mixed, salted for a moment。2
Pineapple (pineapple with salt water, not long, about 10 minutes like this), peppers, onion chops。3
Get a bowl of starch, a bowl of sour sauce。4
Picked meat, hit an egg, evenly mixed。5
A mixture of maize starch and flour is then inserted, so that each ribs is evenly covered with a layer of powder. Ideally, the ribs are free and relatively dry. Throw it in the scavenger a few times, and there'll be a lot of pieces of dust。6
Hot pots, pour more oil, when the temperature rises (with hands on the surface, with a clear sense of heat, or with chopsticks down to bubbles), so that a piece of the ribs can be put in the pan and blown to gold。7
Sour, cool。8
The hot oil pan was re-fired, the meat fire resumed for one minute and the asphalt was recovered。9
A little oil, a little sour sauce, a little starch, a little fire, a little vinegar, and a little vinegar each time, until the sour sweetness suits itself. If it's too sweet to be jealous, if it's too sour, just a little bit of sugar。10
Pineapple and cyanide peppers, evenly folded, about 30 seconds. Eventually, they were blown into cold meat, and they were tumbled evenly, so that every piece of meat was covered with sour sauce. It's okay。11
The finished product。12
Let's get a close picture. It's a big appetite。13
I'm drunk。Gollum ribs Make Tips
1. The amount of ketchup is determined according to the size of the meat, rather than less. 2. In the course of blowing up the ribs, when the first ribs were placed, the fire was put down and then the fire was turned, because it took time, otherwise the first one was ripe and the back was not put. The fire is under control! I can only say about it. Please don't touch him. It's gonna be a minute. The color of the ribs should not be too deep, which means it'll taste bad. Four, make yourself comfortable. I don't usually use chicken. Five, sour sweetness is determined by its own taste, feeling too sweet with white vinegar, feeling too sour with white sugar 6, pineapple with salt water, because there's an enzyme in pineapple that, if eaten directly, can cause an allergic reaction. Seven, a little less sodium, if it's too thick, and the final soup is too dry. 8. If you want to eat scrawny ribs, you'll end up in them。