Taro Spare Ribs
Features: bone with taro flavor, taro in the oil flavor, taro soft bone loose.
Raw materials: 600 grams of pork chop, taro 400 grams.
Seasoning: 5 grams of dried pepper powder, ginger 5 grams, 8 grams of black beans, 5 grams of salt, 8 grams of monosodium glutamate (MSG), 5 grams of ginger rice, 100 grams of salad oil. Production methods:
(1) will be blanched piglet row 3 minutes, fish out of the water control, cut into 3-4 cm long section; taro knife into the same ribs of the general length of the strip, into eighty percent of the hot oil in the pan, deep-fried until golden brown.
(2) another take buckle bowl will be ribs and taro arranged, add salt, monosodium glutamate, ginger rice, edamame beans, dry pepper powder on the cage steamed for 40 minutes, removed from the buckle in the plate, add orchids, cilantro garnish can be.
Steamed ribs with taro?
1, the food market to buy the chopped ribs half a catty or so, washed
2, with salt, soy sauce, chicken essence, wine and garlic black bean sauce first ribs marinated for about 10 minutes, of course, can also be marinated ahead of time, so that the more flavorful
3, half a catty of taro, peeled, cut into small pieces of 1 cm or so, pan-fried / fried in oil to eight, nine mature (may be a small fire also need to be about 10 minutes!
4, the fried taro and marinated pork ribs mixed, you can also leave half of the taro spread on the bottom of the plate, the rest of the taro and pork ribs poured on top, so that when steaming pork ribs juice will seep into the taro below, more flavorful
5, steam over high heat for 10 minutes
Overall feeling: taro after frying before steaming the more flavorful, tempeh flavor is also very fragrant.
Taro (half), pork ribs (1 catty), carrots (1), tempeh (1 two), sand ginger (2 slices), ginger (2 slices), garlic (2 cloves).
Seasoning
Three tbsp salad oil, three and a half cups hot water, four green onions. One tbsp soy sauce, a small amount of sesame oil, a small amount of black vinegar (i.e. Shanxi aged vinegar), one tbsp sugar, ? tsp refined
salt, ? tsp each refined salt and monosodium glutamate.
Practice
1 taro peeled and washed, cut into slices, covered with a heart-shaped mold, pressed into a heart-shaped taro slices; the rest of the taro cut into grains standby. 2 carrots washed and scraped off the outer skin, with a heart-shaped mold pressed into a lace to be used.
3 heart-shaped taro slices and carrots side of the plate, taro grain in the middle, boil the water in the pot, put the pot with a lid and steam for 15 minutes.
4 Garlic patted flat and de-clothed and chopped, washed ginger and sand ginger also chopped, with the back of the knife to flatten the tempeh. Put the cleaned ribs into a bowl, put in the ginger, sand ginger and edamame, add 1 tablespoon of oil, 2 tablespoons of soy sauce and mix well, marinate for 10 minutes to taste.
5 Heat a wok, add 5 tablespoons of oil and sauté the garlic. Pour the marinated pork ribs into the wok and stir-fry over high heat for 3 to 4 minutes, sprinkling in 3 tablespoons of water to avoid sticking to the wok.
6 Steamed taro into the pot, stir-fry 30 seconds, pour half a bowl of water, cover the pot with a lid and simmer for 5 minutes, until the water is almost dry, the ribs taro served on a plate can be.
Tips
The mucus of taro contains saponins, which can irritate the skin and make it itchy, so it's best to wear gloves when handling taro. You can put your hands on the fire to bake, add vinegar in the water to clean, you can also apply windex to stop the itching.
3, the selection of powdered taro, it is recommended to choose taro head lines dense and more, and more round taro is better, good taro head firm and no spots.
4, cooking the process of this dish, do not need to put salt seasoning, because soy sauce and edamame itself has a salty flavor.