Vanilla ribs
By VicentaLakin
Every spring, a number of vanillas are grown, such as Roller, Berrya, Cowchie and radon, which are basically annual creatures. They are also beautiful for cooking spices, and rosemary has grown one in a few years. They can survive in years or years. They can survive in winter, and they are now longer and longer to cook. The fragrance fragrances can be rinsed and eaten, fragrances can be fragrance, convenience, and, if fresh vanilla is not available, can be replaced with dry spices, some of which are sold at supermarkets。
Recipe Recommendations
Steps for Vanilla ribs
1
(b) The thawing of the ribs and their placement in the container, with no draining water, with a small spoon of salt, evenly mixed, 20 minutes static and then washed clean
2
In order for the ribs to be evenly dry and sifted with a leak, there is a bowl below which you can catch the blood from the leak, you can lay the ribs on the leak, you can blow the fan dry, you can flip the face and you can dry the ribs, you can save the kitchen paper, but you have time to blow it like this
3
Take away fresh lore, fragrance and rosemary, wash dry water, and cut into a large plate, with garlic pressed into thin plates
4
(b) Then pour into the ribs, adding 1/2 small spoons of salt, 1/2 small spoons of pepper powder, 1 large spoon of white wine, 1/2 large spoons of corn starch, evenly scratched and, if not in a hurry, placed in the fridge for several hours, which is more delicious, if needed, for about 20 minutes
5
And he lays it in a pot of fire
6
The ribs are to be cooked one by one, the four of them are to be fried, the two of them are to be fried in shape, until the ribs are fragranced and fully fertilized!Vanilla ribs Make Tips
First, on the vanilla mix, the writer does not recommend the oxen, because the cow tastes too high, and it smells too much of other spices. If you really like the cow, you can put a little bit of it, and the spices can be combined according to your own taste. Second, in order to highlight the vanilla taste, no soy sauce, no salt, but only fine salt, because there is no need to put any more sauce on the frying, so you can put enough on it once。