Steamed spareribs with millet. Do you want to fry millet? Xiaomi wants to fry.
After the millet is fried, the high temperature makes the millet structure swell and fluffy, the surface carbonized and the adsorption is stronger. It can absorb more fragrance and oil and become softer and more delicious.
Strong adsorption can also suck out the fishy smell of ribs, so that ribs have no fishy smell and are not greasy.
Do you want to blanch the steamed ribs with millet? Generally speaking, you don't need to blanch them.
Generally, it is not necessary to blanch the steamed ribs with millet, but the ribs should be treated before cooking. Specifically, it is necessary to clean it, soak it in clear water, rinse it several times, let the impurities and blood in the ribs be discharged, let the ribs be clean, and then cook it.
Chop pork chops in advance and soak them in water, so you don't put them in the pot for blanching. After soaking in water, you can also soak the blood and impurities in the pork chop. Of course, it will take longer. Because pork chops are soaked in water for a long time, you must drain the water of pork chops deliberately before putting them into the pot for pickling.
The practice of steaming ribs with millet ingredients: two ribs.
Accessories: two ounces of millet, two onions and two spoonfuls of mashed garlic.
Seasoning: 2 tablespoons light soy sauce, oil consumption 1 tablespoon, 2 tablespoons cooking wine, 2 star anise, bean curd 1 piece. Half a spoonful of sugar and the right amount of salt.
Start making:
First, the ribs are marinated.
Chop the ribs into small pieces three centimeters long, soak them for half an hour, and wash away the bloody smell. Change the water in the middle.
Add two spoonfuls of soy sauce, one spoonful of oil consumption, two spoonfuls of cooking wine, two star anises, a piece of bean curd, a proper amount of salt, half a spoonful of sugar, minced onion and garlic, and half a spoonful of pepper, mix well and marinate for half an hour.
Second, stir-fry millet.
Wash the pot without oil, heat it, add the millet, turn on a small fire, turn the millet over and stir-fry it until fragrant. The color of millet gradually fades, finally turns slightly brown and then puts it on the plate.
Note that the millet has no moisture, and it is dry-fried. Be sure to turn on a small fire and keep stirring, otherwise it will be easy to paste.
Third, steam on the pot.
Pickled and tasty ribs, picked up with chopsticks and put into a millet dish, evenly wrapped with millet and put into a clean dish. After all the millet is wrapped, put it in a steamer and steam it for two hours.
Skills of Steaming Ribs with Millet (1) Steamed ribs are the best choice. Steamed ribs are suitable for choosing ribs. Bones and spines are suitable for soup, but not for steaming. Pork ribs have a proper flesh-and-blood ratio, and you won't bite your teeth when you eat.
(2) The use of ginger and garlic can be directly used to pickle ribs without frying. Some people say that the ribs fried with ginger and garlic are more fragrant. I have done experiments, and I feel that the taste is similar, but the decoction must be cooled before pickling the ribs, otherwise the ribs will be cooked directly.
(3) Remember to stagger the ribs. It is necessary to pay attention to it. It is necessary to prevent the ribs from being placed too tightly, resulting in no hot air circulation between the ribs. The ribs below are not cooked, so the ribs must be staggered, leaving a certain gap.
(4) Xiaomi, remember to drain the water. Steamed ribs should be delicious. Not only ribs are very important, but also the taste of millet directly affects the taste. After the millet is soaked, it must be drained and then used to tie ribs. Millet should not have too much water, otherwise it will become millet porridge.