steamed spareribs with rice flour(fen zheng pai gu )

Steamed spareribs with flour

Raw materials for steamed spareribs

Spareribs, rice noodles, coriander, bean paste, tofu milk, pepper, ginger, scallion, garlic, salt, monosodium glutamate, pepper, vegetable oil.

Process of steamed spareribs with flour

1. Chop the ribs into sections, add fried bean paste, salt, ginger, onion, pepper, tofu milk, pepper and monosodium glutamate, mix well, then add rice flour and vegetable oil.

2. Place a piece of lotus leaf on the steamer, put into the spareribs, steam for 40 minutes until cooked, take out, put in minced garlic and coriander leaves, and serve on a plate.

Characteristics of steamed spareribs

Salty, spicy and delicious, spareribs are soft.

steamed spareribs with rice flour

Steamed spareribs with flour is a famous traditional dish in Sichuan. The main ingredients are spareribs, sweet potatoes, etc., and the auxiliary ingredients are steamed meat and rice noodles, etc. Steamed spareribs with flour are fat but not greasy, soft and rotten, which is a classic home dish.

Characteristics of dishes

The steamed spareribs with rice flour can be cooked with steamed meat rice noodles. Although the steak is steamed and fat, it is soft and tasty, but the essence of the dish is the sweet potato flavored with the delicious flavor. The spareribs are wrapped with soft rice noodles. The taste is soft and fresh. It's a classic home dish.

Ingredients needed

Practice 1

Spareribs, sweet potato, Sichuan spicy bean paste, soy sauce, garlic, wine juice (no substitute for cooking wine), sugar, salt, chicken essence, steamed meat, rice flour, green onion, edible oil

Practice 2

Steamed spareribs with lotus leaf powder

Spareribs; Chengdu rice noodles, lotus leaves; spicy oil, white pepper, sugar, cooking wine, salt, chicken essence, onion, ginger, garlic powder, soy sauce

Practice 3

Steamed spareribs with Sichuan flour

Steamed meat powder with spareribs and chicken essence (monosodium glutamate) and bean paste

Bean curd, olive oil, salt and ginger slices

Practice 4

Steamed spareribs with flour

Spareribs, rice noodles, coriander, bean paste, tofu milk, pepper, ginger, scallion, garlic, salt, monosodium glutamate, pepper, vegetable oil.

Practice 5

Steamed spareribs with tomato powder

Ingredients: Super rib (2 pieces, 400g), purple sweet potato (2 pieces), steamed meat rice noodles (1 / 2 cup), scallion (half tbsp)

Marinade: straw mushroom soy sauce (1 tbsp), cooking wine (1 tbsp), sugar (1 / 4 tbsp), chicken powder (1 / 3 tbsp), oil (1 tbsp), salt (1 / 5 tbsp), minced garlic (1 tbsp)

Practice 6

Ingredients: Super rib (2 pieces, 400g), purple sweet potato (2 pieces), steamed meat rice noodles (1 / 2 cup), scallion (half tbsp)

Practice 7

Ingredients: pork ribs, steamed meat and rice noodles

Production method

Practice 1

1. Chop the ribs into 3cm long pieces, peel the sweet potatoes and cut them into small pieces, and mince the garlic and onion

2. Add bean paste, a small amount of soy sauce (mainly for coloring), minced garlic, wine juice, a small amount of sugar, chicken essence, a small amount of salt and edible oil (as much as the oil used to burn so many ribs) into the ribs, mix well, then pour into the steamed meat rice flour, so that each rib is evenly wrapped with a layer of rice flour

3. Take out the steamer, put a layer of cut sweet potato under it, then spread the spareribs on it, steam over high heat for 45-60 minutes, and finally sprinkle with scallions

matters needing attention

The steamed meat and rice noodles usually sold outside are salted, and the bean paste itself contains a lot of salt, so you should be careful when adding salt to the spareribs, a small amount and many times. It's not necessary to use sweet potatoes, potatoes, bean sprouts, peas and so on as the bottom. If there is no steaming cage, you can use a bowl instead and put them directly into the pot mixed with water, When steaming, don't forget to add some water to the pot from time to time, so that the water won't boil out. If you steam in a bowl, remember to add boiling hot water, otherwise the bowl will burst when it's cold and hot.

Practice 2

Steamed spareribs with lotus leaf powder

1. Chop ribs into sections, blanch, add rice flour, onion, ginger, garlic powder and other seasonings, mix well and put them on a plate, cover the lotus leaves above and below;

2. Steam for 40 minutes, remove lotus leaves and drizzle with hot oil.

Practice 3

Steamed spareribs with Sichuan flour

1. Wash the spareribs and cut into small sections for standby; 2. Add steamed meat powder, Pixian bean paste (1 tablespoon), bean curd (1 small piece), salt (1 pinch), chicken essence and ginger slices in turn, and finally add olive oil to mix well;

3. Boil a pot of water in a steamer, cover spareribs with plastic film, steam over high heat for about 15 minutes, turn to low heat, steam until spareribs are soft.

Practice 4

Steamed spareribs with flour

1. Chop the ribs into sections, add fried bean paste, salt, ginger, onion, pepper, tofu milk, pepper and monosodium glutamate, and mix well. Then add rice flour and vegetable oil;

2. Place a piece of lotus leaf on the steamer, put in the spareribs, steam for 40 minutes until cooked, take out, put in minced garlic and coriander leaves, and serve on a plate;

Practice 5

Steamed spareribs with tomato powder

1. Wash the spareribs, chop them into 5cm long pieces, add the marinade and marinate them for 30 minutes.

2. Peel and wash purple sweet potato, cut into hob pieces and set aside.

3. Add 1 / 2 cup steamed meat rice noodles and 1 / 2 cup water to the spareribs, and then evenly wrap each sparerib with a layer of rice noodles.

4. Take a deep plate, first spread a layer of sweet potato, and then put the ribs on top, pour in the sauce of marinated ribs.

5. Heat half a pot of water, add the marinated spareribs, cover and steam over high heat for 45 minutes.

6. Take out and sprinkle with scallions, then serve.

matters needing attention

1. Spareribs are of different thickness. If you want to cut them evenly, they are easy to taste and steam.

2. Steamed meat and rice noodles are salty. You can't add more soy sauce and salt to marinate spareribs. Otherwise, the steamed spareribs will be salty and bitter.

3. Steamed meat and rice noodles should be boiled with some water, otherwise the ribs will be dry and not easy to steam.

4. In addition to sweet potato, potato or taro can also be used as the base. They are all absorbent food materials, which can inhale oil and flavor when steamed.

5. The sweet potato should be cut into hob pieces and then put on the bottom. It can make the spareribs easy to steam and absorb the flavor of the spareribs.

Practice 6

1. Wash the spareribs, chop them into 5cm long pieces, add the marinade and marinate them for 30 minutes.

2. Peel and wash purple sweet potato, cut into hob pieces and set aside.

3. Take a deep plate, first spread a layer of sweet potato, and then put the ribs on top, pour in the sauce of marinated ribs.

4. Heat half a pot of water, add the marinated spareribs, cover and steam over high heat for 45 minutes.

5. Take out and sprinkle with scallions, then serve.

matters needing attention

1. Spareribs are of different thickness. If you want to cut them evenly, they are easy to taste and steam.

2. In addition to the bottom with sweet potato

3. The sweet potato should be cut into hob pieces and then put on the bottom. It can make the spareribs easy to steam and absorb the flavor of the spareribs.

Practice 7

1, clean the ribs in the water. Drain and drain the water. Add the Baijiu, sprinkle with slices of scallion ginger for 15 minutes.

2. Pick out the onion and ginger, add 1 tbsp of Sufu juice, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of sugar and 1 / 2 tbsp of salt, then stir well and marinate

3. Put the washed and dried rice into a frying pan without oil and water. Put star anise, Chinese prickly ash and red pepper into the pan. Stir fry the rice slowly over low heat until the rice turns yellow. Turn off the heat

4. Put the rice together with star anise into the cooking machine and break it into granular rice pieces. Pour the rice pieces into the spareribs and mix them evenly, so that the surface of each sparerib is evenly stained with rice pieces

5. Pressure cooker for 30 minutes, steam and take out

Tips

The fresh and tender spareribs, together with the soft glutinous rice noodles, taste delicious, fat but not greasy, soft and rotten, and make people have endless aftertaste

Practice 8

Main materials

Pork ribs 600g

accessories

Proper amount of raw soy sauce, old soy sauce, cooking wine, oyster sauce, scallion and potato. 1. Soak the spareribs in clear water. 2. Prepare the seasoning. 3. Prepare steamed meat powder. 4. After soaking the blood water, wash it, remove it, drain the water and add cooking wine. 5. Add ginger slices and green onion and marinate for 20 minutes. 6. Mix 2 spoons of raw soy sauce, 1 spoonful of old soy sauce and 1 spoonful of oyster sauce to make sauce. After 20 minutes, pick out the ginger slices and scallions, pour in the sauce, mix well and marinate for 2 hours. 8. After that, pour in the steamed meat powder and coat each sparerib with powder evenly. 9. Like to eat potatoes. Lay a layer of potato chips on the bottom of the bowl. 10. Put it into electric pressure cooker for 30 minutes.

What to eat

spareribs:

Ribs have high nutritional value, sweet and salty taste, flat nature, into the spleen, stomach, kidney; kidney nourishing, nourishing blood, nourishing Yin Runzao; indications of heat injury body fluid, thirst emaciation, kidney deficiency weak, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing Yin, Runzao, nourishing liver yin, moistening the skin, promoting two stools and stopping thirst.

Buzhong Yiqi

Traditional Chinese medicine believes that, row

Chinese PinYin : Fen Zheng Pai Gu