SALT AND PEPPER RIBS CHINESE STYLE RECIPES
SALT AND PEPPER RIBS | CHINA SICHUAN FOOD
Traditional Chinese salt and pepper ribs
Provided by Elaine
Categories Chinese
Total Time 20 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Soak the ribs with clean water for 30 minutes and change the water at least once. This is to remove any dirty parts and raw taste.
- Drain completely and then place all of the marinating ingredients except egg and coating flour at least for 30 minutes or over night.
- Just before cooking, crack an egg and mix with the ribs.
- Coat the ribs with potato flour or starch around 10 to 15 minutes before frying.
- Heat oil until there are fine small bubbles surrounding when insert a chop sticker. Place ribs in and fry for 6-8 minutes over small fire. I recommend frying the ribs for two batches. Strain and remove extra oil.
- Prepare a pan, add 1/2 tablespoon of oil and fry garlic, ginger, green onion and fresh peppers until aromatic.
- Place ribs in and toss with salt and pepper. Serve with extra salt and pepper for option.
Nutrition Facts : Calories 519 kcal, CarbohydrateContent 18 g, ProteinContent 24 g, FatContent 38 g, SaturatedFatContent 17 g, CholesterolContent 134 mg, SodiumContent 807 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
SALT AND PEPPER RIBS RECIPE - SIMPLE CHINESE FOOD
Salt and pepper pork ribs, I guess everyone likes it, and the leaves also love it very much. In my house, this dish is a must-do during Chinese New Year's and festivals, and it is also a must-order dish for many friends who come to Ye Zi's house. It is definitely a popular dish at family dinners.
Today, Ye Ye recommends it as the third dish in the New Year dishes series. Normally Yeba seldom makes deep-fried dishes. It will be different for the New Year. You can eat it happily.
Pay attention to three points when frying:
1. Control the oil temperature. The oil temperature should not be too high. When it is too high, it will be easy to paste and produce harmful substances. But the oil temperature should not be too low. If it is too low, it will be easy to inhale too much grease. It’s necessary to explode the fire a little before, and quickly force out the oil;
Second, good cooking must be inseparable from good kitchenware. A good pan will absorb less oil when frying, and the temperature is stable, the color of the fried food is good, and there are few substances that are harmful to your health.
3. When eating deep-fried food, eat it with fresh vegetables.
When I made salt and pepper ribs, the batter was a little bit too much. It felt like crispy meat when I fried it, and it also had a nian flavor. It tasted very, very fragrant in my mouth...
Provided by Leaf's Little Chef
Total Time 10 minutes
Yield 3
Number Of Ingredients 12
Steps:
- Prepare the raw materials.
- Chop the ribs and soak them in water.
If you have a food purifier at home, it is better to wash it with a food purifier. - Add a little salt, black pepper and appropriate amount of Huadiao wine to the ribs and marinate for a while.
If time permits, it can be marinated for an hour or two, but time does not allow it to marinate for a while. - Chop the green onion, ginger, and garlic into mince.
- Cut green and red peppers and onions into granules.
- Add a raw egg yolk to the marinated ribs, add an appropriate amount of flour and starch, and mix well.
- Add the ribs when the oil is 50% to 60% hot, and deep-fry them over a medium-to-low fire. After the ribs are deep-fried, they are golden and crispy.
You can put a chopstick in it to test the oil temperature of 50% to 60%, and it is almost the same as the small bubbles. - Add an appropriate amount of oil to the pan, saute the onion, ginger, and minced garlic, then add green and red pepper particles and onion particles and stir fry.
- Add spare ribs, add appropriate amount of salt and pepper, and stir-fry evenly.
- carry out.
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