Bridgehead pork ribs marinade recipe? What seasoning do you need to marinate ribs

1. Materials: 1. Main ingredient: 1 bag of pork ribs.

2. Marinade: 3 slices of ginger, 1 green onion, 1 head of garlic, 2 tablespoons light soy sauce, 1 tablespoon cooking wine, 1 2 teaspoons sugar, 1 2 teaspoons salt, 2 tablespoons starch, 1 bag of breadcrumbs.

2. Method: 1. Cut the pork ribs into small pieces, drain them fully after washing, pour cooking wine and light soy sauce into a plate and stir well, add the scattered garlic (a small amount), ginger and green onions, seal them with plastic wrap, and marinate for 4 hours.

2. Pour in the dry starch and stir well, so that each rib is evenly coated with a layer of starch.

3. Pour oil into the pot, heat over high heat, put in the ribs when the oil is hot, fry for 20 seconds, change to medium-low heat and continue to fry for about 2-3 minutes, remove and drain the oil.

4. Put a little oil in the wok, change the heat, add the breadcrumbs and the remaining garlic and fry until golden brown and fragrant, then add the pork ribs, salt and sugar, and then add Jinfei red spicy peanuts and stir-fry for 1 minute.

Ingredients: 3000 grams of fresh pork chops, 90 grams of edible salt.

Pickling time: 1. Put the fresh pig in the basin, put on disposable gloves, then grasp the salt in the small plate, grasp it a few times, rub it evenly on both sides of the rib bone, and then gently massage it vigorously. After the process, do not cover it, put it in a cool place and let it naturally marinate the whole process.

2. After marinating for a few hours, the meat of the fresh pork ribs seeps out of the water droplets, after marinating for two days, pour out the water oozing out of the meat in the basin, and then leave one-third of the salt in the small plate, start again, evenly sprinkle on the front and back of the pork ribs, gently rub it again, and then let it marinate naturally for a day.

3. After two pickled pork ribs, blow drying, in the whole process of drying, do not touch water, rain and direct sunlight, blow dry in winter for a month, autumn and spring wind, dry for more than ten days can be eaten, remember to hang in a cool place.

4. Split the pork ribs retrieved after drying them into small pieces with a kitchen knife and put them in packaging bags for frozen storage. Cured pork ribs should not be made too dry, too dry and the meat will be too old after boiling, so there should be a little moisture.

Ingredients: ribs, garlic, green onion, ginger, baking soda, flour, corn starch, chicken spine egg, sweet plum powder, salt, light soy sauce, oyster sauce, sugar, thirteen spices, pepper, cooking wine, oil.

Preparation steps: Step 1: Chop the pork ribs into small pieces two finger widths for easy flavor and frying.

Step 2: Soak in water for half an hour to soak out the blood in the cherry blossoms.

Step 3: Shred green onion and ginger, add two spoons of water, squeeze out the green onion and ginger juice, and chop some minced garlic for later use.

Step 4: Drain the pork ribs, add salt, light soy sauce, oyster sauce, sugar, thirteen spices, pepper, baking soda, and stir well.

Step 5: Add minced garlic, green onion and ginger water, cooking wine, stir well, and marinate for 1 hour.

Step 6: Corn starch, flour ratio 2:1, add eggs, water and stir well.

Step 7: Adjust into a paste, and the chopsticks can fall naturally when lifted, and disappear immediately.

Step 8: Mix the batter, add two spoons of cooking oil and stir well.

Step 9: Drain the marinated pork ribs and coat them evenly with batter.

Step 10: Heat the oil at a temperature of about 5-6.

Step 11: Keep the heat medium-low, fry the pork ribs in the pan until the surface is golden brown and take out.

Step 12: The oil temperature rises to about 7 percent, and the pan is fried again for about 30 seconds.

Prepare the ingredients: appropriate amount of pork ribs, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of fried pork chop ingredients Hu Chenkai, appropriate amount of garlic paste, appropriate amount of flour, appropriate amount of starch, appropriate amount of baking pants powder, appropriate amount of eggs, appropriate amount of cooking oil, appropriate amount of cumin, appropriate amount of chili powder.

1. Prepare an appropriate amount of pork ribs, clean them, and control the moisture.

2. Cut the garlic and add an appropriate amount of salt, cooking wine and garlic. Mix evenly, and the marinating time is one hour.

3. Prepare an appropriate amount of flour, eggs, starch, baking powder and water.

4. Then stir with chopsticks to form a batter.

5. Pick up the ribs with chopsticks and wrap the ribs in batter.

6. Heat the oil to 180 degrees, put the pork ribs in the pan and fry for about 10 minutes.

7. After frying, sprinkle with cumin and chili powder.

The seasonings needed to marinate pork ribs include salt, monosodium glutamate, corn starch, custard powder, baking soda in the air store, rice vinegar, dark soy sauce, sugar, light soy sauce, etc., and the marinade is a mixture of various incense and cryptophylla, edible oil and vinegar, which is used to flavor meat or vegetables.

Pork ribs, often referred to as pork ribs and vertebrae in China, are a substitute ingredient in cooking dishes. Because pork accounts for a larger proportion of China's edible meat, it is also caused by the dietary structure of Chinese. For example, braised pork ribs is a Chinese national cooking.

1. Ingredients: 500 grams of pork ribs, 110 grams of baking soda for the limbs, salt, monosodium glutamate, flour, corn starch, cheese powder, and an egg.

2. Cut the pork ribs you bought, rinse them with water, control the moisture, add 2 taels of baking soda, rub them with your hands, so that the baking soda is fully in contact with the ribs, and then add an appropriate amount of water, and the amount of water is just enough to cover the ribs. Soak for 30 minutes.

After a few minutes, place the baking soda-soaked ribs under the tap and flush them with the maximum amount of water for about 20 minutes. The aim is to wash away the astringency of baking soda.

4. After rinsing, drain the pork ribs, and then gently dip the water with a clean towel. placed in a larger basin.

5. Mix and dissolve salt, monosodium glutamate, corn starch, custard powder and 10 grams of baking soda with a little water, pour it on the ribs, and then stir and knead the ribs with your hands to make the seasoning fully attached to the ribs until absorption.

6. Beat the egg yolk, pour it over the ribs and continue to stir.

7. Finally, put the flour in, stir the core and mix it evenly to complete the marinating.