go to a restaurant like every time point a crisp outside and tender inside with a heavy garlic ..
done at home and twice tried to total up to less than that .. Why do chefs effect inside the meat can do so Huanen it? is something particularly work
art, or add a tender precision , baking soda or something ?
I think of using this First steamed and then deep-fried way ,
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material :
ribs 5 eggs 1
Starch (corn starch) appropriate amount of bread crumbs
Seasoning :
ginger 1 large garlic ginger
; 1 whole chicken pieces
garlic salt
wine sauce ( mild )
1-2 tsp sugar 1 tsp tomato sauce ( no more than that ,
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production methods :
01. ribs 5 ginger garlic
02. rib meat on the knife blade hit a while. seasonings all mixed together. Soaked in marinade into the ribs where not enough ,
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. ( cover cap placed in the refrigerator two days and nights ) so that the garlic smell is enough Foot ..
03. marinated ribs soak into the whole egg in twenty minutes , remove the coated starch ( like a small amount ) . pot of boiling water ,
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04. steamed ribs wrapped again into the whole egg in the egg , and finally coated with bread crumbs .
05. pot of hot oil , the oil temperature up to put into a bamboo chopsticks ,
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.
06. with the suction drain oil on paper , you can Serve .
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