A, steamed ribs with rice

Materials

Rice, ribs, cooking wine, ginger, salt, soy sauce, soya sauce, pepper

Practice

1, rice washed and soaked for 10 hours.

2, spare ribs soak half an hour to wash blood, drain, add wine, ginger, salt, soy sauce, soy sauce, pepper, mix well, cover the plastic wrap refrigerator marinade for 10 hours, turning once or twice in the middle.

3, ribs pour out excess marinade do not, rice drained water poured into the ribs and mix well.

4, the bottom of the plate spread lotus leaf, will be coated with rice ribs into the arrangement, the excess rice on the top, covered with lotus leaf (no lotus leaf to look down).

5. Add enough water to the steamer, steam for 1.5-2 hours, and eat!

Tips

1, lotus leaves can be replaced with palm leaves, cabbage leaves, carrot slices, etc., or you can not use anything, in the bottom of the plate can be smeared with oil.

2, like to eat sweet, pickling can add some sugar.

Two, lotus leaves and rice steamed ribs

Materials

Dried lotus leaves 8 sheets 250 grams of rice 500 grams of ribs 6 slices of ginger 2 tablespoons of soy sauce (30 ml) 1 tablespoon of soy sauce (15 ml) 1 tablespoon of cooking wine (15 ml) Salt 1/2 teaspoon (3 grams) Sugar 1 tablespoon (15 grams) Chicken 1 teaspoon (5 grams)

Practice

1) Soak rice and lotus leaves eight hours in advance. Soak the mushrooms in 40 degrees warm water, rinse and shred. Ribs washed and cut into small pieces, marinated with ginger, soy sauce, soy sauce, cooking wine, salt, sugar and chicken essence for 2 hours.

2) Mix the marinated ribs with rice and shredded mushrooms.

3)Rinse the lotus leaf with water and spread it out, put in the mixed ribs and glutinous rice and wrap it up, put it into a steamer or steamer basket.

4)Pour water into the steamer, put in the wrapped lotus leaf package, and heat for 1 hour. Halfway through, remember to add boiling water to the pot one more time to avoid water shortage and paste the pot.