In addition to braised prawns, Olympic athletes also love this delicacy. I will teach you how to make it. It is delicious, oily and fragrant

The Olympic Games are already halfway through, and the Chinese athletes are very brave, winning consecutively. With the gold and silver medals, China firmly occupies the first place in the gold medal list, leaving behind the second-placed United States with 7 gold medals, which demonstrates the strength of Chinese sports.

Olympic athletes come from all over the country. What do they like to eat? Without exception, it is all delicious food cooked by my mother. Yang Qian, who won the first gold medal for the Chinese team and won the "double gold", is from Ningbo, Zhejiang, and is close to the East China Sea. There are many delicious small seafood, such as clams, mud snails, oyster yellows, Buddha's hand snails, sea melon seeds, etc. , and Yang Qian likes to eat prawns, or the braised prawns made by her mother.

Zhang Changhong, who is also a member of the Chinese shooting team, won the 27th gold medal for the Chinese team and set a new world record. Guess what he likes to eat?

Zhang Changhong’s hometown is in Longkou, Shandong. After the game, he faced the camera and said that he would eat the pork ribs buns made by his mother when he returned to China.

Many people have heard of chicken buns, pork buns, and beef buns. This is the first time for many people to hear about pork rib buns. So large pieces of ribs need to be wrapped in buns. How big should the buns be? In fact, the pork ribs buns are not as big as expected. They are almost the same as ordinary buns. They are delicious, oily and delicious. In fact, I also have doubts. If I use pork ribs to make steamed buns, won’t I get bone residue?

In Zhang Changhong’s hometown, basically every household makes pork ribs steamed buns. I have a college classmate who is also from Jiaodong. After asking about it, I realized that I was worried too much and asked for advice on how to make it. I made it for the whole family. Everyone said it was delicious, with no bones left at all.

Now I will share with you how to make pork ribs steamed buns. If you have never tried it, please try it and try this "Olympic delicacy".

Spare ribs and cowpea buns

Prepare ribs, green onions, ginger, sweet noodle sauce, cowpeas, flour, yeast, warm water, soy sauce, and sesame oil.

Method

1. Add 5 grams of yeast powder to 500 grams of flour and stir evenly. Pour in 250 ml of warm water and stir into dough. Then knead into a smooth dough. Cover with a lid and place aside. Ferment on the balcony for 2 hours. If it does not rebound after pressing, and there are many honeycombs, it means it is ready.

2. Wash 2 pounds of ribs and chop them into small pieces with a knife, about 2 cm wide. This is a job that requires patience. Chop the ribs and wash them twice. Drain the water and add minced onion and ginger, salt, soy sauce, sweet noodle sauce, and sesame oil. Mix evenly with your hands and marinate for half an hour.

3. Wash and mince the cowpeas, add salt to remove the water, squeeze out the water and pour into the ribs, mix well.

4. After the dough is fermented, add some dry flour and knead evenly, cut into dough balls of the same size, roll them into bun wrappers, first put some minced cowpea, then two or three pieces of short ribs, and knead Just make it into buns.

5. Pour water into the steamer, put the pork ribs buns into the pot, cover the lid and let it ferment for 20 minutes. When it becomes bigger again, you can steam it over high heat. After boiling, steam it for 30 minutes. Turn off the heat and simmer for 10 minutes, then take it out and eat.

The chef has something to say

The preparation of pork ribs buns is no different from ordinary meat stuffed buns. It can be paired with a variety of ingredients, such as cabbage, green onions, cowpeas, kidney beans, etc. The taste is All delicious.

The only difference is that the ribs are harder to cook when wrapped inside, so the steaming time needs to be longer, 30 minutes, and then simmered for 10 minutes to ensure that the ribs are tender.