Steamed ribs with millet. Do you want to fry millet? Millet needs to be fried.
After the millet is fried, the high temperature makes the structure of millet swell and fluffy, and the surface is carbonized, which has stronger adsorption. It can absorb more fragrance and oil, 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 spareribs with millet? Generally, you don't need to blanch them.
Generally, it is not necessary to blanch the steamed spareribs with millet, but the spareribs should be treated before cooking. Specifically, they should be cleaned, soaked in clear water, and rinsed several times to let the impurities and blood in the spareribs be discharged, so that the spareribs are clean, and then cooked.
Chop the 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 chops. Of course, it will take longer. Because the pork chops take a long time to soak in water, you must deliberately drain the water of the pork chops before putting them in the pot for pickling.
The practice of steaming spareribs with millet Ingredients: two spareribs
Accessories: two ounces of millet, two onions and two spoonfuls of mashed garlic.
Seasoning: 2 tablespoons light soy sauce, 1 tablespoon oil consumption, 2 tablespoons cooking wine, 2 star anise, and 1 piece of bean curd. Half a spoonful of sugar and a proper amount of salt.
Start making:
First, the ribs are marinated
Chop the ribs into small pieces three centimeters long and soak them for half an hour to wash away the blood and smell. Change the water once in the middle.
Add two spoonfuls of soy sauce, one spoonful of oil consumption, two spoonfuls of cooking wine, two star anise, one 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 pan without putting oil, heat it, add the millet, turn on a small fire, keep turning the millet, and fry the millet until fragrant. The color of millet gradually turned pale, and finally it became slightly brown and then it was put into a plate.
Note that the millet has no moisture, so it is dry-fried, so 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 savory 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 Steamed Pork Ribs with Millet (1) Steamed Pork Ribs are the best choice. Steamed Pork Ribs are suitable for choosing ribs. Bones and spines are suitable for soup, but not for steaming. The proportion of bones and meat in ribs is appropriate, and it will not bite your teeth when you eat.
(2) Use of ginger and garlic Ginger and garlic can be directly used to marinate spareribs without frying. Some people say that the spareribs marinated by fried ginger and garlic are more fragrant. I have experimented and feel that the taste is similar, but the fried juice must be cooled before marinating spareribs, otherwise the spareribs 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 circulation of hot air between the ribs and the ribs. The ribs placed below are not cooked, so the ribs must be staggered and leave a certain gap.
(4) Xiaomi, remember to drain the water. Steamed spareribs want to be delicious. Not only are spareribs very important, but the taste of millet also directly affects the taste. After the millet is soaked, it must be drained and then used to bind the spareribs. The water of millet should not be too much, otherwise it will become millet porridge.