Chinese Name
Steamed Spare Ribs with Taro
Foreign Name
Steamed Spare Ribs with Taro
Materials
Steamed Spare Ribs with Taro
Ingredients
Yangjiang Black Bean, Garlic, Peanut Oil, Salt, Powdered Garlic, Light Soy Sauce
Course Characteristics
Directions
To make this meal, you will need to add the following ingredients. >Nutritious and Delicious
Practice
Practice 1
20
Food Pictures
Practice:
Chop and wash the spare ribs,
add salt, scrunch, add a little soy sauce, scrunch again, add cornstarch, mix well, and lastly
11
Ingredient Pictures
add peanut oil.
Put in the refrigerator for 4 hours, time to set your own, long time to marinate better, put in the refrigerator more tender.
You can also put at room temperature taro peeled and washed, and then drowned ribs put the plate around the yard, sprinkled with mixed black beans and garlic, and then in the middle of the yard taro, laying a layer of altar incense chopped peppers, on the pot steam on good. The taste is the same as the restaurant drinking morning tea.
Note:
Oil can not use peanut oil, but with peanut oil is more mellow, you can also add a little bit of chicken when mixing ribs, according to their own taste.
Practice 2
Materials:
Taro, ribs, minced garlic, minced ginger
Seasoning:
Soy sauce, cornstarch, vegetable oil, sugar 2 spoons
Production:
Wash ribs and wipe off the water, put the soy sauce, cornstarch, sugar and stir well, the pan with a moderate amount of oil and stir-fried ginger, garlic, and ribs and mix well with taro and fully. Mix well, let stand for about 15 minutes, boil water, steam over high heat for about 20 minutes.
Practice three
Materials:
Ribs 300g. Taro 400g. Garlic 2 cloves
Seasoning:
1. 1 tbsp. wine . 1/2 tbsp. soy sauce
2. 1/2 tbsp. soy sauce. Salt 1/2 tsp. Pepper powder a little
Methods:
1. Wash the baby back ribs, mix with seasoning 1 marinade for 10 minutes, and then deep fry them in hot oil to get a good color.
2. Taro peeled, cut into small pieces, and put into the hot oil to deep-fry over the day.
3. Stir-fry garlic cloves in 2 tbsp oil, then add baby back ribs, season with seasoning 2 and 2 cups of water, bring to a boil, and cook over low heat for 20 minutes.
4. Cook the taro for about 20 minutes, until it is tender and the sauce is reduced to a dry consistency.
Easy:
1. pot refers to a small casserole, with insulation, the weather can be hot directly with a deep dish.
2. small ribs to be used above the pork sub rows, the texture is more tender, you can also blanch directly burned, but the color is lighter.