啊教你做薄荷炸排骨：夏日里的一抹清新，好吃到舔手指

炎夏日，是不是总觉得胃口不开？今天，我就来给大家分享一道超级特别、能瞬间唤醒你味蕾的硬菜——薄荷炸排骨！你没听错，就是那个带着清凉气息的薄荷，和香喷喷的炸排骨组CP！那滋味，简直了！外壳酥脆到掉渣，里面的排骨肉嫩多汁，最妙的是那一缕似有若无的薄荷清香，完美中和了油炸的腻感，好吃到让你一块接一块，根本停不下来！

步骤一：

买回来的500克排骨用刀斩成大小合适的小段，浸泡在水中1小时，换水2次，冲洗干净血水。然后，把排骨段放入冷水锅中，加入2片生姜和1大勺料酒，开大火烧开。水开后，锅边浮起一层灰色的血沫，用勺子仔细撇干净。排骨继续焯水大约5分钟后，捞出，用温水冲洗干净表面的杂质，然后充分沥干水分，放在一旁。

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步骤二：

在一个大碗里，放入沥干水分的排骨，然后加入以下调料：生抽1大勺，老抽半小勺，蚝油1小勺，食盐小半茶勺，白砂糖小半茶勺，白胡椒粉少许，鸡蛋清1个，玉米淀粉1大勺。新鲜薄荷叶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，给排骨和所有调料充分抓拌均匀。盖上保鲜膜，放入冰箱冷藏腌制1-2小时。

步骤三：

排骨腌制好后，从冰箱取出。准备一个平盘，倒入适量的干淀粉。腌好的排骨一块块取出，在干淀粉里滚一圈，让排骨表面均匀地裹上一层薄薄的干粉。裹好粉后，轻轻拍掉多余的浮粉，放在一旁静置几分钟，让淀粉稍微回潮。

步骤四：

锅中倒入足量的油，开中大火将油烧热。干燥的筷子插进油里，筷子尖周围也会有密集的小泡泡。转中小火，将裹好粉的排骨一块块小心地放入油锅中，不要急着翻动，等排骨炸到表面稍微定型后，再用筷子轻轻拨动。大约炸7分钟，直到排骨表面呈现金黄色，并且基本熟透，就可以先捞出来了。

步骤五：

火稍微开大一点，油面微微冒青烟的状态，排骨再次倒入油锅中，复炸1分钟。迅速捞出，吸去多余的油分。趁着油锅还有余温，新鲜薄荷叶20-快速放入油中，炸10-15秒。看到薄荷叶变得翠绿酥脆，边缘微微卷曲，立刻捞出。炸好的薄荷叶和排骨混合在一起美味做好了！

怎么样，这道听起来有点“小清新”又有点“重口味”的薄荷炸排骨，是不是已经让你口水直流了？外皮金黄酥脆，内里肉嫩多汁，再加上那画龙点睛般的薄荷清香，简直是夏日餐桌上的一道亮丽风景线！别再犹豫啦，赶紧去市场买上新鲜的排骨和薄荷，动手试试吧！