Can you put MSG in fried ribs?

Can you put MSG in it?

They are crispy on the outside and tender on the inside, not hard and not soft, and the pieces are not connected, sweet and salty and palatable. MSG has the effect of relieving neurasthenia, increasing the freshness of food, and participating in protein synthesis. Relieve neurasthenia monosodium glutamate, the main ingredient in MSG, also has the role of treatment of chronic hepatitis, hepatic coma, neurasthenia, epilepsy, gastric acid deficiency and other diseases.

Fried ribs practice

Ribs chopped into two to three centimeters of the block, put into lightly salted water to soak, change the water, wash the blood. The first thing you need to do is to get rid of them. The meat tenderizer is watery, pour it into the ribs and mix well, then add green onion, ginger, salt, soy sauce and mix well, marinate for half an hour. Add egg, white sesame seeds and corn starch. Mix well. Put about 1.5 kilograms of oil in a wok and heat to 70%. Fry the pork ribs until they are about 80% cooked. The oil is about 90% hot, add the pork ribs and deep fry again.

Select fresh pork ribs and cartilage (2 kilograms of meat per kilogram of bone). Chopping and marinating: chop the ribs into small pieces of 3 cm square, wash with water, fish out and drain. Chop green onion and ginger into minced pieces and pour them into the container together with other condiments and mix well, then pour the ribs into the mix and marinate for 30 minutes.

To batter and deep-fry, use 5,000 grams of water and stir starch, flour and egg into a dry paste. Pour the marinated ribs into the paste along with the condiments and stir well with a wooden stick. Heat the oil to 180 ℃, pour the ribs, pay attention to fry evenly, about 10 minutes later, the surface of the ribs was dark yellow fish out, that is, the finished product.