Halfway through the Olympic Games, China athletes were very brave and won gold and silver medals in succession. China firmly occupies the first place in the gold medal list, leaving behind seven gold medals from the United States, which shows the strength of sports in China.
Olympic athletes come from all over the country. What do they like to eat? Without exception, my mother cooked delicious food. Yang Qian, who won the first gold medal for China and won the "Double Gold", came from Ningbo, Zhejiang Province, which is near the East China Sea. There are many delicious little seafood, such as clam, mud snail, oyster yellow, bergamot snail and sea melon. Yang Qian likes to eat prawns cooked by his mother.
Zhang Changhong, also a member of China shooting team, won the 27th gold medal for China and set a new world record. Guess what he likes to eat?
Zhang Changhong's hometown is Longkou. After the game, he told the camera that he would eat the sparerib buns made by his mother when he got home.
I've heard of chicken buns, pork buns and beef buns, but it's the first time for many people to hear of ribs buns. So big ribs should be wrapped in steamed buns. How big is the steamed stuffed bun In fact, the sparerib steamed stuffed bun is not as big as expected, and it is similar to ordinary steamed stuffed bun. They are delicious, oily and delicious. Actually, I have doubts, too. Cann't you eat bone residue by wrapping buns with ribs?
In Zhang Changhong's hometown, basically every family can cook ribs and steamed buns. I have a college classmate who is also from Jiaodong. I didn't know how to worry until I asked, and I asked the way. Once I made it, the whole family said it was delicious and there was no bone residue at all.
Let's share with you the practice of sparerib buns. If you haven't eaten it, do it quickly and try this "Olympic food".
Braised pork ribs and cowpea steamed bread
Prepare ribs, green onions, ginger, sweet noodle sauce, cowpea, flour, yeast, warm water, soy sauce and sesame oil.
working methods
1 500g of flour, add 5g of yeast powder, stir well, pour in 250ml of warm water, stir into flour floc, then make smooth dough, cover it and put it on the balcony for fermentation for 2h. It will not rebound after pressing, indicating that there are many beehives.
2, 2 kg of ribs washed, chopped into small pieces with a knife, about 2 cm wide. This is a work that needs patience. Chop the ribs, then wash them twice, drain the water, add the minced onion and ginger, salt, soy sauce, sweet noodle sauce and sesame oil, stir them evenly by hand and marinate for half an hour.
3. Wash cowpea, cut into powder, add salt to kill water, squeeze out water, pour it into ribs and mix well.
4. After the dough is fermented, add some dry flour and knead it evenly, cut it into batter of the same size and roll it into steamed bread. First put some cowpea powder, then put two or three small ribs and knead it into steamed bread.
5. Pour the water into the steamer, put the ribs and steamed buns in the steamer, cover them, ferment for 20 minutes for the second time, steam them on the fire when they get bigger, boil them for 30 minutes, stew them for 10 minutes after turning off the fire, and take them out to eat.
The chef has something to say.
The practice of sparerib steamed buns is no different from that of ordinary stuffed buns. It can be mixed with various ingredients, such as cabbage, green onion, cowpea, kidney bean and so on. And it tastes delicious.
The only difference is that the ribs are difficult to cook, so the steaming time is very long, 30 minutes, 10 minutes to ensure the ribs are soft and rotten.