Steamed Spare Ribs with Glutinous Rice
by Little Chef Grape 771 Favorites 157198 Views
Steaming
Home Made Taste
<90 mins
Lower Calorie
Junior High School Level
Ingredients: Glutinous Rice, Spare Ribs. Accessories: rice dumpling leaves. Seasoning: salt, soy sauce, sugar, cooking wine, ginger, minced green onion, white pepper, five-spice powder. Practice: 1, the appropriate amount of glutinous rice, as well as palm leaves 5-6 soaked overnight ribs cut into small sections, remove the blood, pour the appropriate amount of wine, soy sauce, plus salt and ginger, white pepper, five spice powder, and a little sugar together with seasoning, try to salt and other seasonings rubbed into the ribs, so that the ribs into the flavor; ribs marinated for about 2 hours or so will be placed into the soaked glutinous rice ribs, and then wrap a layer of thinly on a thin layer of glutinous rice. Put the ribs into the soaked glutinous rice, and wrap them in a thin layer. Put the palm leaves on the cage drawer, and then you can put the ribs dipped in glutinous rice. After putting them in, cover the cage drawer with a lid and steam them in a pot over high heat, then turn it to low heat, and continue to steam them for about 1.5 hours, and then you can serve them. Finally, before eating, if you like the scallion flavor, you can sprinkle some small onions, to mention the aroma of the steaming out of the meat, it is indeed tender, and also maintain the original juice, and a little bit of pork ribs itself, fragrant and not greasy, glutinous rice to eat is and lard mixed with glutinous rice a taste, plus a bite of tender meat, who ate it will be happy to no one ha! If the gastrointestinal digestive system is not very good, then it is not recommended to eat too much, too often, in order to avoid the occurrence of difficult to digest, hoarding feeling.
Main ingredient: 2 servings
Sticky rice
Pork chops
Accessories
6 rice dumpling leaves
Salt 4g
Sugar 2g
Soap 5g
Soy sauce
Scallion 5g
Ginger 5g
Raw wine 5g
White pepper moderate
Five-spice powder moderate
Step 1
Soak the appropriate amount of glutinous rice, as well as 5-6 palm leaves overnight
Step 2
Cut the pork ribs into small segments, remove the blood, pour in the appropriate amount of cooking wine, soy sauce, plus salt and ginger, white pepper, and a little white pepper. Five spice powder, and a little sugar together with the seasoning, try to salt and other seasonings rubbed into the ribs, so that the ribs into the flavor; ribs about 2 hours marinating
Step 3
Put the ribs into the soaked glutinous rice, a thin layer can be wrapped in a thin layer of
Step 4
< Food Jie recipe category >Steamed Glutinous Rice Spare Ribs
by Chef Grape 771 Favorites 157198 Views
Steaming
Home-style
< 90 minutes
Lower calorie
Middle school level
Ingredients: Glutinous rice, spare ribs. Accessories: rice dumpling leaves. Seasoning: salt, soy sauce, sugar, cooking wine, ginger, minced green onion, white pepper, five-spice powder. Practice: 1, the appropriate amount of glutinous rice, as well as palm leaves 5-6 soaked overnight ribs cut into small sections, remove the blood, pour the appropriate amount of wine, soy sauce, plus salt and ginger, white pepper, five spice powder, and a little sugar together with seasoning, try to salt and other seasonings rubbed into the ribs, so that the ribs into the flavor; ribs marinated for about 2 hours or so will be placed into the soaked glutinous rice ribs, and then wrap a layer of thinly on a thin layer of glutinous rice. Put the ribs into the soaked glutinous rice, and wrap them in a thin layer. Put the palm leaves on the cage drawer, and then you can put the ribs dipped in glutinous rice. After putting them in, cover the cage drawer with a lid and steam them in a pot over high heat, then turn it to low heat, and continue to steam them for about 1 hour and a half, and then you can serve them. Finally, before eating, if you like the scallion flavor, you can sprinkle some small onions, to mention the aroma of the steaming out of the meat, it is indeed tender, and also maintain the original juice, and a little bit of pork ribs itself, fragrant and not greasy, glutinous rice to eat is and lard mixed with glutinous rice a taste, plus a bite of tender meat, who ate it will be happy to no one ha! If the gastrointestinal digestive system is not very good, then it is not recommended to eat too much, too often, in order to avoid the occurrence of difficult to digest, hoarding feeling.
Main ingredient: 2 servings
Sticky rice
Pork chops
Accessories
6 rice dumpling leaves
Salt 4g
Sugar 2g
Soap 5g
Soy sauce
Scallion 5g
Ginger 5g
Raw wine 5g
White pepper moderate
Five-spice powder moderate
Step 1
Soak the appropriate amount of glutinous rice, as well as 5-6 palm leaves overnight
Step 2
Cut the pork ribs into small segments, remove the blood, pour the appropriate amount of cooking wine, soy sauce, plus salt and ginger, white pepper, and a little white pepper. Five-spice powder, and a little sugar to taste, try to rub the salt and other seasonings into the ribs, so that the ribs into the flavor; ribs marinated for about 2 hours
Step 3
Put the ribs into the soaked glutinous rice, a thin layer can be wrapped
Step 4
Put the palm leaves in the cage drawer, then you can yard dipped glutinous rice
Step 5
After the ribs are ready, put the lid on the cage drawer and steam the ribs over high heat, then reduce the heat to low and continue steaming for about 1 hour and a half before serving. Finally, before serving, if you like the scallion flavor, you can sprinkle some small green onions, fragrance ha
Sticky rice steamed pork ribs finished picture
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cooking tips
steaming out of the meat, it is indeed tender, and also maintains the original juice, and a little bit of pork ribs itself, the oil, fragrant and not greasy, and the meat is very tender, but the meat is very tender, and it is not greasy. Glutinous rice to eat is and lard mixed with glutinous rice a flavor, plus bite into a mouthful of tender meat, who ate it will be happy ha!
If the gastrointestinal digestive system is not good, it is not recommended to eat too much, too often, so as to avoid the occurrence of difficult to digest, hoarding feeling
This is the first time in the history of the world that a person has to eat a lot of food.