Routine ribs
By VicentaLakin
With the air frying pot, it can be used in some way instead of the big oven, because the big oven, which is used in larger skirmishes, uses more energy, so when the roasting results are similar to the air frying pan, it's used in the air, and it's used for real use。
Recipe Recommendations
- pork ribs 约600 grams
- refined salt 1 tsp
- pepper 1/3 teaspoon
- paprika 1/2 tsp of
- Pepper crumbs 1 tsp
- cumin powder 1/2 tsp of
- Cumin seeds 1 tsp
- garlic 1 tsp
- vegetable oil appropriate amount
Steps for Routine ribs
1
When the ribs are unfrozen, a large bowl filled with fresh water and a small spoon of salt, smoothed and bubbled for 30 minutes to the smell of snow。
2
One third of the spoons of pepper powder, one second of the spoons of pepper powder, one of the spoons of pepper crumbs, one of the spoons of pepper crumbs, one of the spoons of razed seed, one of the spoons of salt, one of the spoons of garlic, are smoothed, and a little massage is preferable to make it easier。
3
Plug holes in both sides of the ribs with fork or cone, and then massage。
4
Put it in a secret bag and seal it in the fridge。
5
FILLETED WITH RIBS, BOARDED WITH DISHES, COATED WITH VEGETABLE OIL ON THE SURFACE, PLACED IN AN AIR FRYING PAN, SET AT 370°F FOR 30 MINUTES OR LONGER。
6
Turning the face, at the same temperature, and roasting for 30 minutes or more。
7
IT IS INSERTED IN THE THICKEST AREAS OF THE FLESH, USING SARCOPHAGUS THERMOMETERS, IF ABOVE 170°F, WHICH MEANS THAT THE MEAT IS RIPE, AND IF THE MEAT IS NOT HOT ENOUGH, IT IS STILL ROASTED UNTIL THE MEAT IS COOKED。Routine ribs Make Tips
1. The fragrance on the market is not culverted directly or can be used in both, the fragrance of the two layers is thicker, and when time is available, the seed is burned, polished and bottled; and the temperature of roasted meat is difficult to give the right data, and the thickness of the meat directly affects the time of roasting, but remember that pork must be roasted, and the Cantonese have a saying: no, no, no, no, no。