Can you use dry flour to fry ribs Starch or flour to fry ribs

Can be used with dry flour.

Fried ribs. The practice of frying ribs.

Ingredients. Pork ribs (1 catty) vegetable oil (1.5 catties).

Seasoning. Egg (1), flour (to taste), white sesame seeds (to taste), tender meat powder (to taste), green onion (to taste), light soy sauce (to taste), minced ginger (to taste), salt (to taste), peppercorn noodles (to taste).

Kitchen. Wok.

1 Chop the pork ribs into 2-3 cm pieces, soak them in light salt water, change the water, and wash the blood.

2 Drain and drain.

3 Stir the tender meat powder with water, pour it into the pork ribs and mix well, then add the green onion, minced ginger, salt, light soy sauce, mix well, and marinate for half an hour.

4 Add the eggs, white sesame seeds and cornstarch.

5 Stir well.

6 Put about 1.5 pounds of oil in the pot and cook until it is 70% hot.

7 Add the pork ribs and fry them until they are eight ripe and remove them.

8 Bring the oil to 90% heat and add the pork ribs to fry again.

9 Remove from pan and serve.

Taiwanese crispy fried pork ribs.

If you want to eat dry, fragrant and crispy fried pork ribs, you can operate them at home, skip the line Fried pork ribs can be brought with a bento, sandwiches with toast, and served with soup noodles and dry noodles. ”

Materials. Ingredients: 3 slices of pork (legs).

Excipients: 3 tbsp soybean flour, 4 tbsp sweet potato powder, 1 egg.

Seasoning: 50ml soy sauce, 1 tbsp green onion, 1 tbsp ginger, 500 ml oyster sauce, 1 tbsp grated garlic, 30ml rice wine, 1 tbsp sugar, 1 tbsp ground white pepper.

The preparation of Taiwanese crispy fried pork ribs.

Ingredient A: 3 slices of bone-in hind leg meat, 3 tablespoons soybean flour, 4 tablespoons sweet potato powder, 1 egg.

Ingredient B: 50ml shiitake oyster sauce, 50ml soy sauce, 30ml rice wine, 1 tbsp sugar, 1 tbsp white pepper, 1 tbsp grated ginger, 1 tbsp grated garlic, 1 tbsp grated green onion.

1.Rinse the meat slices, wipe them dry and beat them loose with the back of a knife or a meat mallet, don't use too much force, it will cause the ribs and meat slices to break.

2.Ingredient B: Mix all the marinades, stir evenly, put them in a plastic bag, put in the pork ribs and meat slices in Method 1, marinate thoroughly, and refrigerate for about 4 hours (can be marinated overnight to make it more fragrant).

3.Remove the marinated slices of meat and drain the excess sauce.

4.Beat the eggs to become egg liquid. Sweet potato powder + soybean flour mix evenly and set aside.

5.The pork ribs are first dipped in the egg mixture, then dipped in the powder, and both sides should be firmly adhered to, with a slight pressure with your fingers, and then let stand for 15 minutes.

6.Heat the oil pan, heat the oil to about 170 (take a little powder into the oil pan, it will bubble and float immediately) fry the meat slices in the pan over medium heat for about 10 seconds, then turn to low heat, fry until golden brown on both sides, and remove from the oil for about 3-5 minutes.

It's best to use breadcrumbs.

When frying ribs, you can use either starch or flour, or a mix of both. The best way to do this is to have 7 flour and 3 starch, so that the fried ribs are crispier, and of course, you can also use a 1:1 ratio.

Flour and water form a gluten network, but the structure is soft, the texture is moist, and it is not brittle. If you use starch, you can't form a network, but it contains amylopectin molecules that make the batter crispy, so mixing the two powders together can both coat and crisp the food.

Before frying the ribs, you need to marinate the ribs for about 10 to 15 minutes, then take out the ribs, wrap them in batter, and then put them in the oil pan to fry them. Generally, the pork ribs are fried until golden brown, so that the pork ribs are crispy on the outside and soft on the inside.

Fried pork ribs can not only use flour and starch, but also corn flour, sweet potato flour, etc., these flours are different from ordinary flour, and the taste of fried pork ribs is naturally different.

When preparing flour and starch, you can add some egg yolks in moderation, or put the egg yolks in a separate container, first roll the ribs in the egg yolk, then put them in the batter and roll them around, and then fry them. Egg yolk can make the ribs more fragrant and tender, and add an extra layer of protective film to the ribs, so that the ribs will not be fried when they are fried, and they will not taste old and woody.

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 spoonful of sugar, one spoonful 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.

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The powder used to fry pork ribs is generally fragrant fried powder, and the pork ribs fried with fragrant fried powder are crispy on the outside and soft on the inside. When frying pork ribs, marinate the ribs with cornstarch, pea starch, etc., and the fried ribs are crispy in appearance. Fried pork ribs is a local famous dish in Sichuan Province and belongs to the Sichuan cuisine.

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Cornstarch. To prepare the garlic fried pork ribs.

Ingredients. The number of pork ribs is 500 grams.

Accessories; Smoke two spoonfuls, one spoonful of sugar, one spoonful 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 onions, 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 heat of 50% of the oil temperature, fry them over medium-low heat, and fry them over high heat until they are crispy.

4. Out of the pot, the finished picture of garlic fried pork ribs.

In fact, the effect is almost the same as that of starch, which is a little more tiring, because the main ingredient of flour is also starch. Starch is purified flour, and the effect is to ensure that the pork ribs are more tender than the starch, nothing more.

Fried pork ribs with starch and flour fried out of the effect is not the same, the taste is also different, the fried ribs with starch can prevent the ribs from depowdering, so fried out of dry food, the taste is crisp but will be hard, fried ribs with flour are easy to demush, the taste is crisp and not hard, from the above points it can be seen that the effect of frying ribs with starch and flour is different.

Deep-fried pork ribs are made with starch and the starch is not easy to fall off when making soup, and if you use flour, it tastes more powdery and easy to fall off.

The effect is that the different starch is a little better than the flour fried ribs, I think, the flour is fried, no, the starch, good, because of the starch, if he wants to refine some flour, it will be a lump, and the effect is not so good.

Why do fried ribs work differently with starch and flour? It is crispier with starch and harder with flour, so it is best to add some egg white with starch when frying, which is very good.

Deep-frying, generally with starch. ......The effect of frying it with starch is more crispy and refreshing. ......The same goes for fried ribs.

Of course, flour is not unusable. ......When there is no starch, flour can make up ......

Relatively speaking, if you fry pork ribs, it must be better to fry them with starch, because the starch fried pork ribs have a crispier texture and better texture, and then they are crispy on the outside and tender on the inside, which is very delicious.

Because its medicine is different, so his different points are a lot of fried ribs, this must be starch, he uses flour cakes, which is relatively large.

The effect will be better with flour, the taste may be slightly worse with starch, and the flour will be crispier and the taste will be better.

The effect of starch and flour itself is different, and the starch is fried and has a layer of crispiness on the outside. Starch is usually used when frying pork ribs.

Fried pork ribs should be made of starch, so that the moisture in the meat is not lost, so that they can be charred on the outside and tender on the inside!

Fried ribs can be made with flour, starch, or mixed. At present, starch is generally used in restaurants and hotels, which is characterized by a delicate taste, convenient and affordable, and a wide range of adaptation;

The best practice is flour seven, corn flour three, flour and water can form a gluten network, but the structure is soft, the texture is moist, and it will not be brittle. Starch does not form a network with water, but it contains amylopectin and amylopectin molecules that make the batter crispy. So the two powders are mixed together to both coat the food and make the food crispy.

The ribs fried with starch are crispy on the outside and tender on the inside. It looks drier and lasts longer.

The effect of starch and flour is not the same, because flour is easy to produce a burnt taste, while starch is not easy to do this, and the effect of starch fried will be better.

Children who use flour should remember. Flour is divided into low-gluten flour and high-gluten flour, and if you choose the wrong one, it is easy to feel that you are doing it poorly. It's not a good thing to break confidence.

Not to mention the taste that is affected, there is also an illusion that it is difficult to eat. Therefore, starch is personally recommended. Starch is often used in fried food in life, and it is a frequent customer in high oil temperature.

At this time, with starch, it will be more brittle.

Article**4Remember to marinate the pork, beat the egg yolk first, and dip the pork on both sides of the egg yolk liquid. Then coat both sides with starch, then another egg yolk liquid, and finally breadcrumbs, both sides. At this time, when doing this process, the oil must be boiled.

The oil is about six or seven percent warm, just in case the oil temperature is too high and the outside is scorched, but the inside is not ripe. It's not interesting to eat like this. Be sure to pay attention to the temperature of the oil, and also to see the time.

Article **5 In addition, children who don't like starch and don't like flour. Consider fried noodles, which are specially prepared for fried food. It can be described as a must-have for lazy people and a must-have for life. Only when such a thing is done well, such a tonkatsu can be delicious.

Article **6

Fried pork ribs are fried with starch and flour for different effects and different tastes, generally we mix starch and flour in a certain proportion and fry them in batter. Fried pork ribs with starch can prevent the ribs from being depowdered, so that they are fried dry and eat with a crispy but hard taste, fried ribs with flour are easy to demush, the taste is not brittle but not hard, from the above points, it can be seen that the effect of frying ribs with starch and flour is different, so we generally mix the two. If you want to be softer, you will have 70% starch and 30% flour, and if you want to be softer, you will have 30% flour and 70% starch.

Fried pork ribs can be used in both corn starch and flour, generally speaking, the ratio of corn starch to flour is controlled at 56:100, so that the fried pork ribs will taste better. If you don't want to use flour, you can choose cornstarch and eggs at this time, so that the fried pork ribs will not taste bad.

Before the ribs are fried, they need to be cleaned, prepare a basin of clean water, add baking soda to it, stir well, then put the ribs on a plate, soak them for three hours, then pour out the water, and then rinse the ribs with clean water, so that the ribs are cleaned.

It is best to marinate the cleaned ribs in advance, put the ribs into a basin, then add minced garlic, tofu, oil, flour, a small amount of water and eggs, stir these ingredients well, and then marinate for about ten hours, and then add a small amount of oil to the pot, the oil temperature reaches sixty percent hot, and it can be fried.

The ribs need to be fried over low heat for five or six minutes, after which they are fried over high heat until they are golden brown on both sides, so that they can be cooked.

Before the ribs are fried, they must be marinated in advance, so that the fried ribs taste better, and if they are fried and then flavored, the meat quality of the ribs will be difficult to taste again.