Mom's taste: steamed spareribs with garlic and sand tea(ma ma de wei dao sha cha suan xiang zheng pai gu )

Mom's taste: steamed spareribs with garlic and sand tea

Introduction:

"Only a mother is good in the world. A child with a mother is like a treasure." Only mother is good in the world expresses people's praise for the great maternal love. In our daily life, every bit of our mother will affect us more or less. For example, in the face of delicious food, we often rely more on the memory of our taste buds to make the taste that our mother made for us at home before, and enjoy our mother's delicious food all our lives. Steamed spareribs with Shacha and garlic: golden red in color, smooth and tender in meat, crisp in bone and meat, rich in taste, rich in garlic flavor, strong and delicious in Shacha, with fresh, sweet, slightly spicy and other unique flavor. This is the taste of Jingchu mother. It's a nutritious delicacy with endless aftertaste. Let's have a taste. "

Production steps:

Step 1: wash the peeled garlic and cut into minced garlic.

Step 2: wash the ribs and cut them into small pieces.

Step 3: put the cut spareribs in a bowl, mix in two small bags of Sha Cha powder, some delicious soy sauce, soy sauce, white granulated sugar and minced garlic, mix well and marinate for 15 minutes to half an hour. (massage slightly when marinating spareribs to make them taste faster)

Step 4: marinate the spareribs, mix in proper amount of starch and mix well.

Step 5: bring the water in the steamer to a boil, cover the ribs, steam over high heat for 20 minutes, and steam over low heat for about 1.5 hours. (if you don't want to stay for a long time, don't want the bones to be crisp and rotten, and just want to eat meat, you just need to steam it for about half an hour at a low heat.)

Step 6: steam the spareribs with tea and garlic, sprinkle with coriander, cover the pot and simmer for one minute or directly out of the pot.

Materials required:

Spare ribs: moderate amount

Sha Cha powder: right amount

Starch: right amount

Garlic: right amount

Coriander: moderate

Delicious soy sauce: right amount

White granulated sugar: right amount

Old style: moderate

Note: for the needs of shooting, I use a better looking bowl again [warm tips of Jingchu]: if you don't want to wait too long, don't want bones to be crispy, just want to eat meat, then you just need to lower the heat and steam for about half an hour; when marinating spareribs, you can press and rub a little to make it taste faster; note that Sha Cha powder is not Sha Cha sauce; I don't know how much sugar to put If you like, you can add white granulated sugar bit by bit after mixing with other seasonings, dip the pickled spareribs with a chopstick, and then lick it with your tongue. It's a little sweet, so the taste of the dish is salty and sweet, especially delicious. Some people may ask: why don't you add salt? Because soy sauce and soy sauce have a salty taste, and the saltiness is just right after mixing. If you steam with salt for too long, it will be a little bitter, which will affect the taste. If you really have a heavy taste, you can add some as appropriate.

Production difficulty: Advanced

Process: steaming

Production time: one hour

Taste: garlic

Chinese PinYin : Ma Ma De Wei Dao Sha Cha Suan Xiang Zheng Pai Gu