Southern breast spareribs in typhoon shelter

Southern breast spareribs in typhoon shelter

Introduction:

"This dish tastes salty and fresh. The smell of fried garlic is fragrant. The taste of nanru is fried. It can be said that everyone loves it. Cars see cars. This should be attributed to garlic and nanru."

Production steps:

Step 1: cut the spareribs into strips and put them in a big bowl. Put 1 piece of South milk, 1 / 2 pieces of sufu, 1 teaspoon of sugar, 1 + 1 / 2 teaspoon of soy sauce and 1 teaspoon of cooking wine in the big bowl. Use your hands to marinate until the glue comes out. Feel your hands are very sticky. Then put 1 tbsp of water and marinate until the water is completely absorbed. Repeat for 3 times and put them in a dense box overnight;

Step 2: beat 1 egg to separate the white from the yellow, use the protein part, and then roll the pickled spareribs in the protein, so as to easily stick the bread bran and fry them to keep the moisture in them;

Step 3: roll in the bread bran bowl to make the ribs covered with bread bran, and then deep fry them in the oil pan. Don't touch them when you put them in. After a film is formed, turn them over and deep fry them until they are light yellow. Then add the high fire to make the oil temperature about 80% hot and deep fry them into a deep golden yellow;

Step 4: chop the garlic, add a little oil, medium heat, deep fry in the pot until it tastes good;

Step 5: pour in half a bowl of bread bran, add a little salt and sugar, stir well with a spoon. When the bread bran turns dark, turn off the heat, move the pan to the boil, and spread it on the fried spareribs.

Materials required:

Spareribs: about 1 pound

Bread bran: about 1 rice bowl

Egg: 1

Garlic: 5-8

Nanru: (small piece) one brick

Sufu: 1 / 2 brick

Soy sauce: 11 / 2 tsp

Sugar: 1 teaspoon

Cooking wine: 1 teaspoon

Tenderloin: 1 / 3 tsp

Note: this dish tastes salty and fresh, fried garlic smell fragrant, nanru taste fried, it can be said that everyone loves, car see car, not my credit ha, this is the credit of garlic and nanru sufu. Tips: first, because of the saltiness of nanru and sufu, the amount of raw soy sauce or salt should be reduced when marinating the spareribs; second, the spareribs must be deep fried. It's safe to fry slowly first and then back; third, when frying bread bran, don't burn too much, it's easy to paste. I have experience.

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: salty and fresh