How do you make crispy ribs delicious? How to make fried pork ribs crispy and tender

The ribs are also very good to eat, but how do you fry them, do you fry them directly? Apparently not, we'll teach you.

Ingredients: Pork ribs: 500g; 1 piece of red bean curd; 1 2 teaspoons pepper; 1 teaspoon five-spice powder; 2 tablespoons cooking wine; 1 tablespoon of soy sauce; 2 teaspoons granulated sugar; 1 2 teaspoons garlic powder; 1 teaspoon baking soda; 2 tablespoons of corn flour; 2 tablespoons flour; 300g of peanut oil (for frying).

First, cut the pork ribs into small pieces and put them in a large bowl, add the bean curd, five-spice powder, cooking wine, soy sauce, sugar, garlic powder, and baking soda.

<> stir well and marinate for 1-2 hours, the longer the marinade, the more flavorful it will be.

<> fill the oil in a small pan and heat the oil to 350 degrees, and when the oil is hot, pour the corn flour and flour into the ribs and stir well.

When the oil is hot, turn down the heat to medium, and put the pork ribs in the pan with chopsticks and a colander to fry, about 5-6 pieces at a time. Fry for about 7 minutes.

Put it on paper to absorb the oil, and then you can take it out and eat

Home-fried crispy pork ribs, the meat is fresh and tender, rest assured with oil, occasionally make it for the children at home to satisfy their hunger, they will be liquidated quickly!

Pork ribs are pork ribs that we often eat, the nutritional value of pork ribs is relatively high, rich in protein, rich in fat and vitamins, in addition to containing bone collagen and bone mucin, etc., for the elderly and children can supplement rich calcium, in the prevention of osteoporosis, nourishing yin and aphrodisiac, blood and essence can play a very good role, fried pork ribs are characterized by a crispy outer layer, fresh and tender meat.

Ingredients: pork ribs, flour, starch, egg white, green onion, ginger and garlic, pepper, chili powder, Sichuan pepper powder, five-spice powder, sesame oil, chicken essence, sugar, salt.

After soaking the ribs to remove the blood, drain them and cut them into three-centimeter pieces. Two cloves of garlic, a small piece of ginger, two green onions, all minced.

Put the ribs into small pieces and soak the ribs in a dish with a little oil.

Fill the pork ribs in a container, put the chopped green onion, ginger and garlic into it, sprinkle with pepper (half a teaspoon), Sichuan pepper powder (one teaspoon), chili powder, five-spice powder (one teaspoon, too much is not delicious), chicken essence (half a teaspoon), sugar (one teaspoon), salt to taste, stir well and marinate for half an hour to an hour (the time is as long as possible, which is more conducive to flavor).

Once marinated, add flour (the amount that can completely coat all the ribs) and starch in a ratio of 2:1, an egg white, and four or five drops of sesame oil or cooking oil (to prevent the batter from pimpling and make the batter smoother).

Use chopsticks to stir the ribs and various ingredients added.

Heat the oil in the pan, the amount of oil should be as much as possible, on high heat, until the oil is very hot, put in the battered pork ribs.

The ribs in the pot are not turned over first, and then turned over when the surface is fried, turned over and fried for a while, then adjusted to medium heat, fried slowly, fried thoroughly, that is, completely cooked, and then changed to high heat, and fried on both sides for one minute to get out of the pot.

Serve the fried ribs on a plate. In this way, the fried ribs with a crispy outer layer and tender meat are complete.

Tip 1: Don't put too much flour, you can wrap the ribs evenly, too much, fried out, the surface will be dry.

2. When frying, first high heat, then medium and low heat, and then change to high heat, so that the ribs can be crispy on the outside and tender on the inside.

3. The amount of chili powder is put according to the degree of spiciness and preference, and the pepper powder is also put according to the preference.

Ingredients: pork ribs, cooking wine, soy sauce, sugar, five-spice powder, chili powder, green onion, ginger Method: 1

Cut the pork ribs into small pieces, rinse them with water, drain the water, add 1 tablespoon of cooking wine, 3 tablespoons of soy sauce, 1 tablespoon of sugar, an appropriate amount of chili powder and five-spice powder, green onion and ginger, mix well and marinate for 2 hours; 2.Take out and turn over halfway to ensure that the marinade is even; 3.Take out the marinated pork ribs in advance, drain the marinated juice, add oil to the oil pan and burn it to 5 hot, put in the ribs, change to medium heat and fry it slowly, be careful to splash the oil and burn it, wait for the ribs in the pot to begin to turn yellow, and you can take it out when it is about 7 mature; 4.

In order to ensure the crispiness of the ribs, I recommend re-frying once, if you feel troublesome, you can also omit it, but there may be a slight difference in taste, heat the remaining oil in the pot to 8 ripe, see the pot begins to smoke out, and then put in the fried ribs before, be careful that the oil is very hot, fry for about 10 seconds and the appearance becomes crispy You can remove and drain the oil; Note: Items fried pork ribs should be dried for a while, just out of the pot is very hot, if the marinating time is very short, or the meat is very thick, you can sprinkle a little fine salt when out of the pan.

Deep-fried ribs are crispy and crispy Tips and steps:

Rinse the fresh ribs with water and squeeze out the water. Here's a little tip, you can sprinkle the dry flour on the ribs for a minute, then rinse it with water a few more times to squeeze out the water and set aside. This can take advantage of the adsorption of the flour and make the ribs cleaner.

Add minced ginger, minced garlic, a spoonful of oyster sauce and a pinch of salt to the cleaned ribs. Stir well and marinate for more than 30 minutes. Add cornstarch to the marinated ribs, stir well again and set aside.

Heat the pan over high heat and pour in thick oil. Insert the inserted chopsticks into the oil pan and quickly bubble up and sink into the ribs. Fry slowly over medium-low heat until the surface is golden brown and then remove first.

Heat the pan again, return the ribs to the pan and fry again, until the surface is dry and shows a golden brown redden, turn off the heat and drain the oil, and you're done.

The pork ribs are not boiled, and the aroma is wafting when the oil pan is fried. The ribs are not braised and are delicious when fried.

Pork ribs provide high-quality protein, fat, and especially rich calcium, which are essential for human physiological activities, which can maintain bone health.

Nutritional value of pork ribs:

1. Pork ribs are rich in protein and fat, providing the human body with high-quality protein and essential fatty acids, which can supplement the nutrients needed by the human body.

2. When people reach middle age, microcirculation is disordered, and collagen and other components in pork ribs can dredge microcirculation, thereby improving aging symptoms and playing an anti-aging role.

3. Pork ribs are rich in calcium, which can maintain bone health and prevent osteoporosis.

Before making the ribs, you need to rinse the ribs with water and then apply some starch.

It's best to spit three dimensions closer to the crispy when frying and enhance the overall taste. When frying, you need to pay attention to its heat.

Fried ribs are crispy with cornstarch and the specific method is as follows:

Main ingredients: 500 grams of pork ribs, two spoons of light soy sauce, one spoon of sugar, one spoon of oyster sauce, four spoons of cornstarch, appropriate amount of salt, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of ginger.

1. Clean the pork ribs, add minced green onion, ginger and garlic, two spoons of light soy sauce, one spoonful of oyster sauce, a little dark soy sauce, four spoons of cornstarch, and an appropriate amount of salt.

2. Marinate evenly for 20 minutes.

3. Put the pork ribs in the hot oil temperature, fry them over medium-low heat, and fry them over high heat to make them crispy.

4. Finished product drawing.

Crispy pork ribs I believe many people like to eat, after all, this kind of thing is crispy on the outside and tender on the inside, and there is only one bone inside, which is also very refreshing to eat. And for us Chinese, what we like to eat most is this crunchy thing, so when making this kind of thing, we should still strive to make it particularly crispy.

Everyone knows that the crispy pork ribs are made with very fresh pork ribs. And the batter also plays an important role in whether the ribs are crispy or not.

Knock two eggs in the bowl in advance, be sure to beat them well, and then take out the flour, the flour must be sifted through a sieve, so that the flour will be relatively smooth, and it will not produce large particles when stirring.

Mix the flour and eggs evenly together to make the batter a little thin. In this way, the pork ribs will not be hung too much when they are dipped in the batter, so as not to affect the batter taste.

Then put the ribs on the breadcrumbs, and then put them in the oil pan, pay attention to the oil temperature at this time should not be too high, otherwise the ribs will be fried quickly. Use this oil to fry the ribs first, and when there is some golden brown, you can remove them.

Then the oil temperature rises again, and the second frying is carried out, when the skin of the crispy pork ribs becomes crispy and the color is red, the crispy skin is more crispy and delicious.

Ingredients: pork belly, Sichuan pepper, pepper, edible salt, sugar, cooking wine, eggs.

Method: 1. Wash and peel the pork belly and cut it into half-centimeter-thick slices.

2. Heat the pot, pour in the peppercorns, fry the fragrance, put it out, and crush it with a knife after the peppercorns have cooled.

3. Take out a clean container, pour in the meat slices, add an appropriate amount of salt, white pepper, Sichuan pepper, cooking wine and sugar, and stir well. Marinate for half an hour.

4. Knock a few eggs in a bowl, stir into an egg mixture, and then pour into a bowl for marinating the meat slices.

5. Add an appropriate amount of starch and stir into a thin paste.

6. Pour an appropriate amount of oil into the pot and pour in the meat slices. If you are afraid of oil splashing, you can use chopsticks to put the meat slices into the oil pan one by one.

7. When the fried meat slices are golden brown on both sides, remove them and put them on kitchen paper to drain the oil.

8. Heat the oil again, put the meat slices in and fry it again, and the crispy meat that has been fried twice will taste more crispy.

9. Remove the crispy meat and drain the oil on kitchen paper.

10. Sprinkle some chili flour or pepper before eating.

Who can't eat crispy meat.

Although crispy meat tastes good, it is not suitable for everyone, so let's introduce who can't eat crispy meat.

1. People with high blood lipids should not eat crispy meat, because crispy meat is made of pork, which contains a lot of animal fat, and eating too much will lead to an increase in blood lipids.

2. People with high cholesterol should not eat crispy meat, so as not to increase cholesterol.

3. **People should not eat crispy meat, because crispy meat contains more oil, and eating too much will make people fat.

4. Pregnant women should not eat crispy meat, because crispy meat is fried food, which is not beneficial to health.

Crispy pork ribs are crispy and tender, the taste is fresh and smooth, the outside is charred and the inside is tender, and the aroma is tangy. The Sichuan-style crispy pork ribs method is 1000 grams of pork ribs and seasonings peanut oil, green onions, ginger, salt, cooking wine, pepper, five-spice powder, starch (peas) and an appropriate amount each.

Crispy pork ribs. Home-cooked recipe for crispy pork ribs:

1. Wash 3 catties of pork chops, soak them in light salt water for half an hour, soak them in blood water, wash and drain. Add green onions, ginger, garlic, pepper, salt, pepper oil, cooking wine, dark soy sauce, mix well, and marinate for two hours.

Wash the pork short ribs, soak them in lightly salted water for half an hour, soak them in bloody water, wash and drain, and add all the marinades.

Mix well and marinate for two hours.

2. After two hours, pick out the green onion, ginger and garlic, add starch and chili powder and mix well.

Add the starch and paprika.

Mix well: 3. Pour oil into a hot pan, pour a little more oil; When the oil is burned, the smoke bubbles become smaller, and you can put in the pork ribs and fry them; Fry until the meat changes color, remove the oil and wait for re-frying; After the oil is cool, use a spatula to shovel out the dregs in the oil (because the starch is put in, so the dregs will be a lot, but the starch will lock the water, and the ribs will be crispy but not dry, so just use a colander to remove the dregs), heat the oil again until the foam is completely eliminated and pour into the ribs, turn over a few times and quickly remove (this time the oil temperature is a little higher than the first fry, the speed is faster, and the ribs are scooped up in less than a minute to prevent scorching).

Fry the ribs for the first time.

Remove and drain the oil. Re-fry the ribs.

Fried ribs.

Materials:

Ingredients: 1000 grams of pork ribs (large ribs), seasoning: 50 grams of peanut oil, 10 grams of green onions, 5 grams of ginger, 5 grams of salt, 20 grams of cooking wine, 2 grams of pepper, 5 grams of five-spice powder, 30 grams of pea starch.

Method

1.Boil spice water: Put refined salt, green onions, ginger, Sichuan pepper, cooking wine and water into a pot to boil, boil thoroughly and cool.

2.Soak in spice water: Wash the pork chops, chop them into large slices (about 15 slices), and soak them in the cooled spice water to make them taste (generally soak for about 4 hours).

3.Steaming: Put the soaked pork ribs in a container, steam them on a high fire until crispy, take them out, and pat them with dry starch on both sides after a little cooling.

4.Frying: Put the wok on the fire, pour in the peanut oil and burn until it is hot, gently put the powdered pork ribs into the oil pan, fry them over medium heat until golden brown, sprinkle with five-spice powder, and put them on the table.

The classic practice of crispy pork ribs, this has some characteristics, you can click on the Internet to check it, the specific operation process and production of it Uh, the main point is in**? In general, we can learn to make crispy pork ribs.

1. Cut the green onion into sections, slice the ginger, and cut off the ribs.

2. Put the water to boil, put the pork ribs in the pot and cook on low heat for about 20 minutes, remove and put it in a bowl, add soy sauce, ginger slices, salt, mix well and marinate for about 30 minutes.

3. Put oil in the pot and boil until it is hot, fry the ribs until the surface is slightly yellow, and then remove them.

4. Leave about one or two oils in the pot, put in the pork ribs, a little water, five-spice powder, and cook over medium heat until the soup is dry, then put sesame monosodium glutamate and sesame oil to shovel evenly and you can get out of the pot.