How to make Gold Medal Garlic Bones?

It's time to eat some high-calorie dishes on a cold winter day! Garlic Spiced Bones is a very classic Cantonese dish that is usually found among all kinds of big stalls. Used to down the wine is the most appropriate, it can be said that every age group has no way to refuse him. But in the restaurant to eat repeatedly fried, eat up certainly not as healthy as their own production,Without further ado, today I will introduce a simple and delicious gold medal garlic bone practice, the specific production methods are as follows:

A, with materials:?

Ribs a catty, a little baking soda, egg yolk half, garlic 1, salt? 7 grams? 2 grams, black pepper? 2g, garlic powder? 6 g, water 20 g, glutinous rice flour? 11g, sticky rice flour ? 11g.

Two, specific method:

1, first of all, we prepare a pound of spare ribs, wash. Soak to remove the blood water, soak 2-3 times, 2-3 hours each time. The purpose of removing the blood water is to fry without blackening, especially the location of the bones. If you're in a hurry, wash it a few more times, and then pinch the bones a little harder to get the blood out a little.

2, and then after the blood soaked clean into a small amount of baking soda scratch. Put baking soda can make the meat tender, otherwise the fried out will be very solid. After scratching, wash 3 times, wash the baking soda. The amount of baking soda is not too large, put too much will cause the meat loss of nutrients, in the ribs of the water squeezed dry standby.

3, the following is the marinade, garlic and water with a food processor into a puree. If you don't have a machine, just chop it up. Then put a large half egg yolk, 7 grams of salt? , 6 grams of sugar? , 2g chicken essence, ?2g black pepper and 6g garlic powder put in and mix well, marinate for about 4 hours, or put in the refrigerator overnight.

4, then take out the marinated meat before putting the powder frying, marinated meat will generally be a little out of water, so you can change a container wrapped in powder, if it is hand-cut garlic or ribs above the stick a lot of garlic paste, the ribs on the garlic pick a pick clean, garlic frying for a long time will become bitter.

5, marinated after we put glutinous rice flour and sticky rice flour. If you don't have these two kinds of powder at home, put corn starch, but the taste will be slightly worse.

6, first of all, 50 percent of the oil temperature (140-150 degrees) to fry 7-8 minutes or so, this step is to fry cooked fried through. Then the oil temperature to 180-190 degrees re-fried about 15 seconds to fish out.

7, fried on the absorbent paper to absorb the oil can be eaten.

8, winter to eat this, drink a wine, times cool ~.

Cooking tips:

1, the ribs should be soaked and filtered blood before marinating, don't think it's a waste of time, the ribs contain too much blood and water will only make the pig fishy and stinky flavor is difficult to remove.

2, marinated pork ribs, to grasp the thin pulp before refrigerated marinade, thin pulp can be favorable package pork ribs gravy and sauce, will not be too much loss, by deep-frying can also let the pork ribs to maintain the tender texture.

3, marinating time should be long, the restaurant to do the garlic ribs, raw marinade at least 24 hours, which is why the restaurant to eat the garlic ribs especially fragrant, garlic flavor is particularly strong reason.

4, deep frying oil temperature should be hot enough, high temperature so that the garlic ribs pulp layer quickly crust, the ribs wrapped around the meat, it can easily do outside the crispy tender meat sense.