Steamed spare ribs with taro, for example, is very good, with a combination of meat and vegetables.
Composition:
300g sparerib, half a taro in Lipu, 4 garlic, lobster sauce 10g, chopped green onion 1, soy sauce 1 spoon, oyster sauce 1 spoon, half a spoon of pepper, half a spoon of white sugar and 30g of cornflour.
Exercise:
1. After peeling the taro, cut half of the taro into small pieces.
2. Chop the ribs into small pieces, soak them in clear water for 10 minute to remove blood, then rinse and drain them, put them into a large bowl, add garlic, lobster sauce, pepper, sugar and raw flour, put on disposable gloves to catch them evenly, and marinate for half an hour.
Pour half a pot of water into the pot, put it on the shelf, and boil the water in the pot with a big fire. Taking advantage of this gap, we spread the taro pieces on a shallow tray, then pour some peanut oil on the marinated ribs and mix well, and then code them on the taro pieces.
4. After the water in the pot is boiled, put the plate on the shelf and continue steaming 15 minutes. It is not recommended to cover the pot, because water vapor will flow back to the plate during the process. )
Sprinkle chopped green onion after steaming to enhance fragrance.
The vermicelli pot is also good. The soup is hot and the method is simple.
Ingredients: Longkou vermicelli, baby cabbage, clam, millet pepper, coriander, garlic and pork bone soup;
Exercise:
1, vermicelli needs to be softened with water in advance.
2. Put a few baby dishes at the bottom of the pot, put the soaked vermicelli, and put the cleaned clam mouth up.
3. After putting things away, sprinkle a little garlic, millet pepper and salt to taste, and cook until the clams open their mouths and sprinkle a little coriander.