Autumn is the most suitable season for nourishing. In hot summer, our bodies consume a lot of body fluids. In autumn, our diet will be adjusted. Therefore, keeping healthy and nourishing in autumn is to make up for what we lost in summer and prepare for the cold winter. Fried spareribs are too hot, and sparerib soup is tired. Let's steam it! The ribs are fresh and tender, the taro is soft and waxy, the food is salty, smooth and delicious, and the taro is fragrant and bright in color.

Steamed spare ribs with taro, taro itself is not easy to taste, but because it is spread on the bottom of the plate when steaming, it absorbs the soup of ribs, which is delicious and nutritious. Ribs are not greasy because taro absorbs excess oil. Besides protein, fat and vitamins, ribs also contain a lot of calcium phosphate, collagen, bone mucin and so on. , can provide calcium for children and the elderly. Pork ribs have high nutritional value, do not get angry when steamed, and have less oil smoke. They also retain the delicious taste of the ingredients themselves. A catty of pork ribs, 40 yuan, is the most coveted dish for children. Although it is expensive, don't save it. Children like to eat it. Steam 10. Many people don't know whether to soak or blanch. This step is wrong, the ribs are fleshy and chopping wood. What is the correct method? Today, I want to share with you some common practices:

Steamed spare ribs with taro?

Ingredients: ribs 1, taro half, 2 spoons of barbecued pork sauce, light soy sauce 1 spoon, oyster sauce 1 spoon, raw flour 1 spoon, cooking wine 1 spoon.

Step 1: Chop the ribs into small pieces, wash the impurities and blood on the surface with running water, prepare a big bowl, put the ribs in, add appropriate amount of water, soak them for 15-20 minutes, and then take them out and drain them for later use (the purpose of not blanching is that the blood of the ribs can be soaked in this way, which is easier to taste in the pickling process.

Step 2: Clean the ribs, put them in a bowl, add soy sauce, cornstarch, cooking wine, oyster sauce and barbecued pork sauce, pour oil on them, knead the ribs evenly, and marinate for about 15 minutes.

How to marinate ribs is tender: salting tips;

1, ribs are wrapped in oil and starch during curing.

2. Be sure to dry the ribs before pickling.

3. Steamed ribs should be marinated for at least 15 minutes, and the longer the better.

Step 3: Peel the taro, cut it into pieces of the same size, pour a proper amount of oil into the pot, and fry the taro on both sides to avoid being fragile and unable to be clamped when steaming.

Step 4: It's best to use a deeper plate, because the ribs will come out when steaming. Taros should be placed in the lowest position, and the tendons should not overlap, so that the heating will be more uniform.

Step 5: Steam in cold water 10 minute. I use a pressure cooker here, so the steaming time is not that long. Generally, it takes about 15-30 minutes to use an ordinary steamer. The specific steaming time can be adjusted according to the size and quantity of ribs.

Step 6: The delicious steamed spare ribs with taro is ready. After steaming, sprinkle some chopped green onion on the fragrant taro ribs and take photos to taste. Steamed and delicious, a simple and delicious dish, it is not easy to get angry.

Tips for my working lunch:

1. Suggest cutting ribs. They have less meat and bones, and some cartilage, which is more fragrant and delicious when steamed.

2. Pay attention to the time of steaming ribs: ordinary steamer 15-30 minutes, pressure cooker 10 minutes. The specific steaming time can be adjusted according to the size and quantity of ribs. If steamed for too long, it is easy to get old and undercooked.

It is not recommended to blanch the steamed ribs. After blanching, the meat quality of ribs shrinks, and it is not easy to taste in the pickling process, and the meat quality is firewood.