炎炎夏日，是不是總覺得胃口不開？今天，我就來給大家分享一道超級特別、能瞬間喚醒你味蕾的硬菜——薄荷炸排骨！你沒聽錯，就是那個帶著清涼氣息的薄荷，和香噴噴的炸排骨組CP！那滋味，簡直了！外殼酥脆到掉渣，里面的排骨肉嫩多汁，最妙的是那一縷似有若無的薄荷清香，完美中和了油炸的膩感，好吃到讓你一塊接一塊，根本停不下來！

步驟一：

買回來的500克排骨用刀斬成大小合適的小段，浸泡在水中1小時，換水2次，沖洗干凈血水。然后，把排骨段放入冷水鍋中，加入2片生姜和1大勺料酒，開大火燒開。水開后，鍋邊浮起一層灰色的血沫，用勺子仔細撇干凈。排骨繼續焯水大約5分鐘后，撈出，用溫水沖洗干凈表面的雜質，然后充分瀝干水分，放在一旁。

步驟二：

在一個大碗里，放入瀝干水分的排骨，然后加入以下調料：生抽1大勺，老抽半小勺，蠔油1小勺，食鹽小半茶勺，白砂糖小半茶勺，白胡椒粉少許，雞蛋清1個，玉米淀粉1大勺。新鮮薄荷葉20-30片，用手稍微撕碎一下，也加入到排骨中。戴上一次性手套，給排骨和所有調料充分抓拌均勻。蓋上保鮮膜，放入冰箱冷藏腌制1-2小時。

http://kangxinjianzhu.com/manage/link.asp?62358714

http://kangxinjianzhu.com/manage/link.asp?78965231

http://kangxinjianzhu.com/manage/link.asp?96147238

http://kangxinjianzhu.com/manage/link.asp?61472583

http://kangxinjianzhu.com/manage/link.asp?41962783

http://kangxinjianzhu.com/manage/link.asp?93586724

http://kangxinjianzhu.com/manage/link.asp?78942561

http://kangxinjianzhu.com/manage/link.asp?73918254

http://kangxinjianzhu.com/manage/link.asp?49162853

http://kangxinjianzhu.com/manage/link.asp?23965748

http://kangxinjianzhu.com/manage/link.asp?12379864

http://kangxinjianzhu.com/manage/link.asp?34598761

http://kangxinjianzhu.com/manage/link.asp?12865347

http://kangxinjianzhu.com/manage/link.asp?13596472

http://kangxinjianzhu.com/manage/link.asp?68915274

http://kangxinjianzhu.com/manage/link.asp?83695427

http://kangxinjianzhu.com/manage/link.asp?91745268

http://kangxinjianzhu.com/manage/link.asp?78951346

http://kangxinjianzhu.com/manage/link.asp?17356482

http://kangxinjianzhu.com/manage/link.asp?53478612

http://kangxinjianzhu.com/manage/link.asp?47329681

http://kangxinjianzhu.com/manage/link.asp?74869253

http://kangxinjianzhu.com/manage/link.asp?31692745

http://kangxinjianzhu.com/manage/link.asp?98146752

http://kangxinjianzhu.com/manage/link.asp?47168539

http://kangxinjianzhu.com/manage/link.asp?19748356

http://kangxinjianzhu.com/manage/link.asp?54329678

http://kangxinjianzhu.com/manage/link.asp?82764513

http://kangxinjianzhu.com/manage/link.asp?52918673

http://kangxinjianzhu.com/manage/link.asp?45728693

http://kangxinjianzhu.com/manage/link.asp?68951327

http://kangxinjianzhu.com/manage/link.asp?34279615

http://kangxinjianzhu.com/manage/link.asp?36152798

http://kangxinjianzhu.com/manage/link.asp?15689742

http://kangxinjianzhu.com/manage/link.asp?29134658

http://kangxinjianzhu.com/manage/link.asp?23456981

http://kangxinjianzhu.com/manage/link.asp?52468179

http://kangxinjianzhu.com/manage/link.asp?61832479

http://kangxinjianzhu.com/manage/link.asp?67598213

http://kangxinjianzhu.com/manage/link.asp?16295387

http://kangxinjianzhu.com/manage/link.asp?91587634

http://kangxinjianzhu.com/manage/link.asp?45239681

http://kangxinjianzhu.com/manage/link.asp?18934562

http://kangxinjianzhu.com/manage/link.asp?42856971

http://kangxinjianzhu.com/manage/link.asp?81325479

http://kangxinjianzhu.com/manage/link.asp?36271489

http://kangxinjianzhu.com/manage/link.asp?35129684

http://kangxinjianzhu.com/manage/link.asp?89264371

http://kangxinjianzhu.com/manage/link.asp?16847325

http://kangxinjianzhu.com/manage/link.asp?76482531

步驟三：

排骨腌制好后，從冰箱取出。準備一個平盤，倒入適量的干淀粉。腌好的排骨一塊塊取出，在干淀粉里滾一圈，讓排骨表面均勻地裹上一層薄薄的干粉。裹好粉后，輕輕拍掉多余的浮粉，放在一旁靜置幾分鐘，讓淀粉稍微回潮。

步驟四：

鍋中倒入足量的油，開中大火將油燒熱。干燥的筷子插進油里，筷子尖周圍也會有密集的小泡泡。轉中小火，將裹好粉的排骨一塊塊小心地放入油鍋中，不要急著翻動，等排骨炸到表面稍微定型后，再用筷子輕輕撥動。大約炸7分鐘，直到排骨表面呈現金黃色，并且基本熟透，就可以先撈出來了。

步驟五：

火稍微開大一點，油面微微冒青煙的狀態，排骨再次倒入油鍋中，復炸1分鐘。迅速撈出，吸去多余的油分。趁著油鍋還有余溫，新鮮薄荷葉20-快速放入油中，炸10-15秒。看到薄荷葉變得翠綠酥脆，邊緣微微卷曲，立刻撈出。炸好的薄荷葉和排骨混合在一起美味做好了！

怎么樣，這道聽起來有點“小清新”又有點“重口味”的薄荷炸排骨，是不是已經讓你口水直流了？外皮金黃酥脆，內里肉嫩多汁，再加上那畫龍點睛般的薄荷清香，簡直是夏日餐桌上的一道亮麗風景線！別再猶豫啦，趕緊去市場買上新鮮的排骨和薄荷，動手試試吧！