material
Passion fruit
Rib-1 plate
Light soy sauce-1 teaspoon.
Soy sauce-1 teaspoon
Douchi-half a teaspoon.
Garlic slices-3 to 4 petals.
Sugar-1/3 teaspoons.
Salt.-a little.
Starch-1.5 teaspoon.
working methods
1. Chop the ribs, wash them, put them on a plate, and marinate them with all seasonings 15 minutes.
2. Steam in a steamer for about 10 minutes (chopsticks can pierce the meat to make it cooked).
skill
1. The longer the curing time, the more delicious the meat will be, and the meat quality will be guaranteed, tender and smooth.
2, can not be steamed with a small fire, steaming time can not be too long, otherwise the meat will be old.
The douchi in this dish can also be replaced by plums, diced taro and prunes.
Practice 2,
material
Small ribs, passion fruit, sweet potato/pumpkin/potato/steamed bread slices (optional), steamed pork rice noodles, onion, ginger, garlic, soy sauce, oyster sauce, cooking wine, salt and sugar.
working methods
1. Wash and drain the ribs. Slice ginger and mash garlic.
2. Put the ribs in a container, add a proper amount of steamed pork rice noodles, and let the rice noodles evenly wrap all the ribs. If it is too dry, add some water or broth.
3. Add ginger slices, garlic, cooking wine, soy sauce, soy sauce, salt and sugar (salt and sugar can be less, soy sauce is salty, oyster sauce is slightly sweet) to the ribs and marinate for one hour.
4. Wash the sweet potato/pumpkin/potato, peel it, slice it, spread it on the bottom of the whole plate, and then spread the marinated ribs evenly on it. Put the cold water into the steamer, and steam the ribs in the cold water. When the water boils, turn to medium heat and steam for one hour. Sprinkle with chopped green onion for decoration.
skill
After the water is boiled, turn to medium heat to prevent the water vapor from condensing into water droplets and dripping into the whole dish, so there will be too much liquid in the dish after steaming.
Exercise 3,
material
Glutinous rice, ribs, passion fruit, cooking wine, ginger, salt, soy sauce, soy sauce, pepper.
working methods
1. Wash and soak glutinous rice 10 hour.
2. Soak the ribs for half an hour, wash the blood, drain, add cooking wine, ginger slices, salt, soy sauce, soy sauce and pepper into an enlarged basin, mix well, cover with plastic wrap, put in the refrigerator 10 hour, and turn the noodles once or twice.
3. Pour out the excess marinade from the ribs. Do not drain the glutinous rice and pour it into the ribs and mix well.
4. Spread the lotus leaf on the bottom of the dish, put the ribs covered with glutinous rice, spread the extra glutinous rice on it, and cover it with lotus leaf (look down without lotus leaf).
5, add enough water to the steamer, steam after SAIC 1.5-2 hours, and serve!
skill
1, lotus leaves can be replaced with palm leaves, cabbage leaves, carrot slices, etc. Or you can use nothing but grease the bottom of the plate.
2, like to eat sweet, you can add some sugar when pickling.