How to make steamed pork ribs with taro more delicious and tasty
Practice 1
Materials preparation
Main ingredient: 500 grams of pork ribs, 300 grams of taro.
Seasoning: 5 grams of salt, 8 grams of monosodium glutamate, 3 grams of sugar, 3 grams of custard, 2 egg yolks, 1 mushroom, 50 grams of cornstarch, 500 grams of broth.
Practice Steps
1, the taro washed and peeled, 100 grams of which cut into strips spare, the other 200 grams of the knife into 2 cm thick slices, into the cage on high heat steam 40 minutes to soft, beaten into a puree, into the yolk of the egg, custard powder, cornstarch, salt, ribs and mix well; Shiitake mushrooms into the broth simmering for 15 minutes on low heat and fish out of the use.
2, the pan into the wide oil over medium heat to three mature, into the ribs mixed with low-fat frying for 3 minutes until golden brown made of taro ribs, and then into the taro strips low-fat deep-frying for 1-2 minutes until golden brown and fish out.
3, take out the steaming bowl, the bottom of the bowl into the fried taro strips, and then into the taro ribs, arrange the mushrooms, into the 50 grams of broth, into the cage on high heat steaming for 1 hour, take out of the buckle into the plate can be.
Cooking tips
Fried taro ribs, low oil temperature deep frying, 30% heat can be, otherwise it is easy to fry scorched, affecting the finished product color.
Practice 2
Materials Preparation
Main Ingredients: 350 grams of pork chops, taro half
Seasoning: 1/2 teaspoon of salt, vegetable oil in moderation, moderate amount of broth, 2 fine scallions, 2 red bell peppers
Practice Steps
1, pork chops chopped into small sections of about 2 centimeters
2, washed and into the Cold water pot blanch blood water
3, taro peeled, cut into and ribs about the size of the block
4, ribs and taro together, put the right amount of salt and broth
5, dripping on the right amount of vegetable oil
6, on the pot on high heat and steam for 30 minutes
7, out of the pot sprinkle with chopped scallions and crushed red bell peppers