There are many ways to make ribs. My favorite dishes are sweet and sour pork ribs and steamed glutinous rice ribs, which are suitable for all ages. It's hot, and I don't want to smell the oil smoke, so I steamed ribs in a cage. Simple and delicious, without getting angry.
Ribs have high nutritional value and are rich in calcium phosphate, collagen and bone mucin, providing calcium for the elderly and children; Has the effects of enhancing immunity, nourishing yin, strengthening yang, nourishing essence and enriching blood.
My ribs like steaming. They are covered with sticky rice soaked overnight and then steamed in a cage. After cooking, the house is full of fragrance.
Today's recommended dish is steamed ribs with glutinous rice. Many people say that it has been steamed, and no restaurant can cook delicious food. Teach you a few tricks to ensure that the soft glutinous rice is soft and delicious, and even the restaurant chefs are full of praise.
Fine production steps 1. Cut the bought ribs into small pieces and soak them in water for 30 minutes. Doing so can not only remove blood foam, but also make the meat softer.
2. Every time I cook steamed ribs with glutinous rice, I will soak the glutinous rice in water in advance the night before. The soaked glutinous rice can't be used directly. You have to mix it with soy sauce, soy sauce and a little cooking oil to make it colorful, so it can be very tasty.
Many people steamed glutinous rice ribs, the color is very light, it seems that there is no appetite, and glutinous rice is not delicious. No wonder it's not as delicious as a restaurant.
3. You can't let go of the bean curd brain, depending on your own preferences. My family likes to eat tofu milk, so every time I steam glutinous rice ribs, I put a small piece, which not only relieves greasy, but also tastes particularly fragrant. Just try it. Put some water in the tofu and stir it into a paste.
4. Pickling the soaked ribs: cooking wine, light soy sauce, light soy sauce, white sugar, oyster sauce, bean curd, shredded ginger, shredded onion and starch are fully grasped by hand and put in the refrigerator 1 hour or more. If the ribs are steamed too much, just add some salt. )
The longer the time, the more delicious the ribs will be. I usually marinate for more than 2 hours. Starch must be put, which can lock the moisture in the ribs. When steamed, it is fragrant and tender, not firewood at all.
5. After the ribs are marinated, pick out the onion and shredded ginger, roll them in glutinous rice in turn, and cover them with glutinous rice.
6. You can put some ingredients such as sweet potatoes or taro at the bottom of the bowl and steam them on medium heat 1 hour. The pot is full of fragrance.
I like steamed ribs with glutinous rice. Glutinous rice absorbs the fragrance of ribs and tastes better than ribs. Learn these tricks from me, and it's hard to taste good. The delicious glutinous rice is soft and delicious, and it is not fishy or firewood. As soon as it is out of the pot, everyone rushes to eat it.
The soaked glutinous rice should be mixed with soy sauce, soy sauce and less cooking oil. The steamed color is not only beautiful, but also delicious. Don't marinate the ribs directly, soak them in water for more than 30 minutes in advance, and the meat will be very soft. When pickling ribs, be sure to put starch to lock water to ensure that firewood is not sent; A little tofu brain is not only greasy, but also delicious.