Chinese Food
Braised spareribs with garlic
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The ribs are crispy on each side. One bite. The garlic fragrance permeates the mouth gently. The gravy overflows between the lips and teeth - right. This is the garlic flavor ribs.. It's not the same as the common fried food. The garlic bone is only thinly thickened. It can lock the moisture of the meat and make the taste lighter. The fried meat is soft and juicy. It's tender and fragrant. People with bad teeth can also chew on a few pieces. So this dish is a big dish. All men, women, old and young will like it. Like to watch me cook. Or want to learn to cook can pay attention to me. Teach you to cook a dish every day. -
Cooking ingredients
Cooking Steps
Step1:First, watch the video and prepare the recipe.
Step2:Wash and chop ribs. Prepare to marinat
Step3:Chop the garlic and put it into gauze. Squeeze the garlic juice into the bowl of ribs
Step4:Then add 2 pieces of ginger, 2G of salt, 5g of sugar, 10g of soy sauce, 15g of oyster sauce and 1g of black pepper to the bowl and marinate for more than half an hour.
Step5:Start with wide oil. Heat the oil to about 120 ℃ and mash the garlic. Fry in low heat until it's light brown. Turn off the heat and fish out
Step6:Marinate the spareribs. Put 20 grams of corn starch in the bowl of spareribs. Grasp wel
Step7:Heat up the oil that has been fried with mashed garlic. When the oil temperature is about 120 ℃, fry the ribs. Turn off the heat and take out the ribs
Step8:Raise the oil temperature to 180 degrees again. Lower the ribs. Fry for about 1 minute. Remove
Step9:Fried spareribs in a dis
Step10:Then pour the fried garlic on the ribs.
Cooking tips:1. Marinate spareribs with garlic sauce to make them taste better. Garlic is more fragrant. 2. When the ribs are well seasoned, they should not be marinated for more than half an hour. 3. Fried garlic oil will bring strong garlic flavor. It will be more fragrant to make garlic fragrant bone. But be careful not to fry the garlic. Otherwise, it will have bitter taste. 4. Fried garlic oil is not suitable for cooking, because it will smell of garlic. It will taste bitter after being used many times. 5. The purpose of frying at low oil temperature is to keep the ribs moist and tender. High oil temperature can make the ribs form a scorched shell on the surface for a short time. Finally, there are skills to achieve the effect of external scorching and internal tenderness in cooking.
