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Dry Garlic Ribs

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.4854
Energy (kCal)7985.298
Carbohydrates (g)566.7733
Total fats (g)622.3254
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut your pork ribs into cubes or bite size pieces. | 2. In a ziplock bag mix soysauce, hoisin sauce, garlic powder& Onion Powder. | 3. Mix thoroughly. | 4. Put the pork pieces into the bag and refridgerate in the marinade as long as possible- overnight is best. | 5. When ready to cook the pork pieces- drain off any excess marinade. | 6. Mix together the flour and cornstarch in either a bowl or a bag. | 7. Put the pork pieces in to the flour mixture a few at a time to coat them. | 8. Tap off any excess flour and deep fry/fry in the heated oil. | 9. Sprinkle the cooked ribs with a bit more garlic after they are cooked. | 10. Serve hot or cold. | 11. Prep time does not include marinade time. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork rib 4 -6 0.0 0.0 0.0 0.0
    soy sauce 1 cup 135.15 12.5715 20.756999999999998 1.4535
    hoisin sauce 1/2 cup 281.6 56.4224 4.2368 4.3392
    garlic powder 4 teaspoons 41.044 9.0185 2.0522 0.0905
    onion powder 1 teaspoon 8.184 1.8989 0.2498 0.025
    oil 3 cups 5387.4 0.0 1.722 611.802
    flour 2 cups 1156.56 253.2108 18.802 4.4872
    cornstarch 2 cups 975.36 233.6512 0.6656 0.128

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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