Sugar Jelly Ridge
By VicentaLakin
Summers are hotter, sweaty, sleep less, rest less and appetite less. In addition to some fresh fruits and vegetables, it would be good for the body to eat proper skinny meat. Who says there's no appetite in the heat of the day? A plate of sweet, sour tummy ridges will blow your appetite。
Recipe Recommendations
- tenderloin appropriate amount
- corn starch appropriate amount
- flour appropriate amount
- pepper appropriate amount
- Heinz tomato sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- white vinegar appropriate amount
- garlic appropriate amount
- sweet and sour
- fried
- ten minutes
- simple
Steps for Sugar Jelly Ridge
1
Wash the rib, remove the band, follow the texture of the meat。
2
Add salt, pepper and wine。
3
Half an hour (preferably not less than 15 minutes) of extraction。
4
According to the amount of rib meat, flour and maize starch (or flour) were added to the proper amount of clean water in a ratio of 3:1。
5
Pump it in the flesh。
6
Stokes, white sugar, and a small amount of vinegar starch will be poured into a basin early and a proper amount of water will be added to the water and the juice will be replaced. Garlic cut to the end。
7
Non-sticked pots are added to the edible oil, and when the temperature is 60% hot, the rib meat is added to the edible, which is blown up to one minute by medium fire。
8
Pull it out, tar。
9
Turning into a fire, oil at 8 or 9 heat was added to the rib. The tar was extracted when it reached gold。
10
The bottom oil (approximately 2 spoons) is poured into the garlic powder and the little fire of the juice is so thick。
11
Put the fried ridges in the pot, then quickly turn them all into sauce and turn off the fire, and get a little edible oil。
12
Make your own sweet ridges at home, try to satisfy yourself with a pickle. People who like dessert can add more sugar and less weight。Sugar Jelly Ridge Make Tips
1. The tenderloin meat is divided into large tenderloin and small tenderloin. I use small tenderloin. The fillet is tender and does not contain fascia, so it does not bite the teeth.
2. If you want to lose weight, you can omit the base oil in step 11. Just pour the mixed juice into a non-stick pan and simmer it slowly to thicken it, add the tenderloin and stir fry evenly.
3. When frying the tenderloin, use low heat for the first time, and use high heat for re-frying.
2. If you want to lose weight, you can omit the base oil in step 11. Just pour the mixed juice into a non-stick pan and simmer it slowly to thicken it, add the tenderloin and stir fry evenly.
3. When frying the tenderloin, use low heat for the first time, and use high heat for re-frying.