Just like the literary world popular saying "a thousand people have a thousand Hamlets", then in the food world, I think "a thousand eaters may also have a thousand kinds of ribs in the heart of the way to eat", everyone for the understanding of the ingredients are not the same, for the culinary Requirements are also different, five-star chef to do out of the dishes, high and delicious, so that foodies mouth-watering, finger-licking, but not every day to eat; and home-style approach, close to life, the same by the family's recognition and enjoyment.
It has always felt that I belong to the stupid, hands-on ability is relatively poor, like me, "lazy" eaters, a "crispy potatoes steamed ribs" may be more suitable for me! After many attempts, the taste is not bad! The ribs are flavorful, the potatoes are soft, and even in the summer, this dish is not greasy. The practice is simple, the ingredients are easy to obtain, I believe that also meets the requirements of most foodies, talking about feeling the mouth to flow down ~ Well, not much to say, then together with the hands of making it!
Crispy Potato Steamed Spare Ribs:Ingredients: Chops: 1 catty, Potato: 1 (medium size), Ginger: 5 slices; Garlic Cloves: 5, Light Soy Sauce, Sugar: ? tsp each, Wine, Oil: 1 tsp each, Soy Sauce, Soy Powder: 2 tsp each, Salt: 2g+3g, White Pepper: 2g.
Production Procedures:
1. Clean, soak for half an hour to remove blood, you can change the water several times. (The heat can be treated with ice water or refrigerator chilling.)
2, ginger slices, garlic pat cut into garlic.
3, ribs into a large bowl, add sugar, soy sauce, cooking wine, oil, soy sauce, salt 2g, wear disposable gloves and grab well, fully "massage", to the ribs to do a relaxing spa, cover with plastic wrap, refrigerated for half an hour, marinated in flavor. (Spoon size as shown, for reference!)
4. Add 2 tablespoons of cornstarch and scrunch with gloves.
5: Peel and cut potatoes into small pieces (1cm or so) and set aside.
6, open the medium heat, add the oil, when the oil is hot, turn to medium-low heat, fry the ribs until golden brown on both sides, drain the oil.
7: Lay the potatoes on a plate and sprinkle the surface evenly with fine salt and pepper. Pour the excess ingredients from the bowl of ribs onto the surface of the potatoes, and then place the drained ribs on top of the potatoes in an even layer.
8, steamer on high heat steam, steam half an hour can be, the ribs of the oil naturally immersed in the potatoes, the final taste is not greasy ribs, potatoes, crispy, taste is very good, yo!
Tips: dry goods look here!1, this "crispy potatoes steamed ribs" to be delicious, choose the ingredients is very important to fresh ribs for the best, more meat is not greasy.
2, slightly blanched ribs can remove blood, have the effect of deodorization. Specific method is: boil a pot of water, put two or three slices of ginger, blanch the ribs to deodorize, about 1-2 minutes can be, wash and drain. But I personally feel that the ribs blanched, add seasoning is not too easy to taste, you can choose according to their own preferences. (Both methods I have tried yo!)
3, frying ribs when the fire can not be big, and at any time to monitor the ripening of the ribs, one side of the golden brown, immediately turn over, both sides of the golden brown, you can clip the ribs to the plate.
4, the ribs have been cooked before steaming, steaming can make the ribs of the oil and seasoning into the potatoes, the last is the ribs crispy, potatoes cooked, the taste is very good yo