Blast ribs
By VicentaLakin
I like it because it's good for one month at a time on a weekend, it's good for a bag, it's good for three months in the freezer, it's good for you to take one out, it's good for one to two minutes after a little cold
Recipe Recommendations
- tenderloin
- soy sauce 100g
- water 100g
- rice wine 100g
- white sugar 3 scoops
- spiced powder 1/4 spoon
- cinnamon powder 1/4 spoon
- white pepper 1/2 scoop
- black pepper 1/2 scoop
- oyster sauce 2 tablespoons
- eggs of 2
- cornstarch 80g
- sweet potato powder 80g
- salty fragrance
- fried
- several hours
- simple
Steps for Blast ribs
1
The spinal carbs are sprouted with a knife, the pickles are fixed, mixed, placed in a clean, water-free, oil-free box, frozen in the fridge, salted for half a day, or overnight。
2
Picked rib meat, taken out of the fridge, added two eggs to the skin box, 80 grams of too much powder and melon powder, evenly mixed。
3
It is not a problem to have every piece of meat assembled in small bags so that it can be kept in the freezer for three months. Take a piece of it when you're going to eat, turn back a little bit, and you can eat it。
4
After the oil heat, it's about 170, and it's in the ribs. It's about one to two minutes, and it's just two sides of gold. Personally, I don't think there's a need to bomb again. If you want a crucified kiss, take out the ribs once, raise the temperature, and just blow it again。
5
Cutting them into little pieces with scissors will make you eat themBlast ribs Make Tips
Don't make the chops too thick. One centimeter。