Caragana juice and tin paper wrapped bone

Caragana juice and tin paper wrapped bone

Introduction:

"I always remember that when I was in my hometown, Dechang teahouse was a place where we often went. There were several famous dishes that I can't forget. One was tin foil wrapped bone, the other was fried shredded squid with bean sprouts, and the third was stewed pork tripe with Shajiang. So far, none of the similar dishes I've eaten in restaurants in Guangzhou can match Dechang restaurant. I remember that there was a restaurant next to Dechang restaurant called developed, and I've tried it It's a few famous dishes of Dechang, but it always feels a little less. It looks like a God, but it doesn't taste good. So, what is the secret? It can't be obtained by everyone. As the old Guangzhou people all know, Qingping chicken is a famous brand chicken in Guangzhou. It has been used for decades and has been in people's hearts for a long time. I used to watch TV to interview the owner of Qingping chicken. It was a soup made of more than 30 kinds of materials. Which 30 kinds? What's the proportion? I can only ask the owner. So, I really want to try to make a tin foil wrapped chicken. Needless to say, it's certainly not as good as Dechang brand, but it can relieve my hunger, especially for the Spring Festival, so as to comfort my homesickness and homesickness. "

Production steps:

Step 1: put the spareribs in a large bowl, and let go 2 tbsp of raw sauce, 1 / 2 tbsp of ginger juice, 1 / 2 tbsp of sugar, 1 / 4 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 / 2 tbsp of pepper powder, 1 / 2 tbsp of pepper powder, 1 tbsp of brandy and 1 / 2 tbsp of raw lemon juice. Marinate with hands until evenly colored;

Step 2: put the spareribs in a compact box, put some lemon slices on the table, cover them tightly, and put them in the refrigerator overnight;

Step 3: spread corn starch on a clean dish, roll the spareribs on the flour, and make the whole body of the spareribs covered with flour;

Step 4: open the oil pan, slow down first, shake off the spare powder of the ribs, deep fry the ribs in the pan until the blood oozes out, the surface powder solidifies, and put them in a big bowl after deep frying;

Step 5: make a bowl of juice with a bowl, put 1 tbsp of juice, 1 tbsp of brandy, 1 tbsp of soy sauce, 2 tbsp of soy sauce, 1 tbsp of tomato juice, 1 tbsp of sugar, 1 / 2 tbsp of fish sauce, 1 / 4 tbsp of pepper, 1 / 3 tbsp of water in a bowl, and mix well;

Step 6: cut the onion into strips, pour the bowl juice into the bowl filled with fried ribs, put the onion strips, and then put the lemon peel that just scratched the lemon juice, and grasp evenly with your hands;

Step 7: package each bone with 2-3 slices of onion and lemon peel, put them in a separate package, bake them in a baking pan for 10-15 minutes, 375-400 degrees F;

Step 8: adjust a small bowl of juice, put 2 tbsp of juice, 1 / 2 tbsp of sugar, 1 tbsp of soy sauce, 1 tbsp of corn starch, stir fry in the pot until the big bubble, Sheng Qi, as dipping ribs.

Materials required:

Ribs: 6 to 8

Onion: 1 / 2

Lemon: 1

Li Jinji's best choice: moderate

Li Jinji straw mushroom: moderate amount

Juice: right amount

Sugar: right amount

Pepper: right amount

Pepper powder: right amount

Ginger juice: right amount

Brandy: moderate

Corn starch: right amount

Note: Nutrition Tips: in addition to protein, fat and vitamins, spareribs also contain a lot of calcium phosphate, bone collagen and bone mucin, which can provide calcium for children and the elderly. Spareribs have high nutritional value, with the effect of nourishing yin and strengthening yang, tonifying essence and nourishing blood. It's very nutritious after cooking. The soup is also very nutritious. (from Baidu Encyclopedia) technical tips: first, deep fried and roasted spareribs have good surface quality, because the starch on the surface absorbs the juice; second, the juice is slightly acidic, with a special flavor, which can improve the appetite; third, when eating spareribs, squeeze a little lime juice on the spareribs to wake up the stomach.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sour and salty