Glutinous rice ribs(nuo mi pai gu )

Glutinous rice ribs

Introduction:

Production steps:

Step 1: soak glutinous rice at least one night in advance, better for a long time (the temperature is too high in summer, so it needs to be refrigerated when soaking).

Step 2: soak the spareribs in cold water to remove the blood, wash thoroughly, add onion, ginger, soy sauce, soy sauce, pepper powder and oil to marinate for more than 2 hours.

Step 3: soak dried lotus leaves in advance, blanch in hot water for half a minute until soft.

Step 4: mix the marinated spareribs and the remaining sauce with glutinous rice mushroom and salt. If you don't like ginger, pick out the shredded ginger.

Step 5: take two lotus leaves overlapping, put in half of the amount, pour in some juice at the bottom of the container, and wrap tightly. The other two lotus leaves operate the same way.

Step 6: add enough water to the steamer, put the purse flat in the steamer drawer, steam over high heat for half an hour, turn the purse over, so as to avoid the glutinous rice above not contacting the juice and not easy to steam. Continue steaming over medium heat for 1 hour.

Materials required:

Ribs: Ten

Glutinous rice: 300g

Lentinus edodes: 6, 7

Dried lotus leaf: 4

Shredded scallion: right amount

Shredded ginger: right amount

Soy sauce: 1 tbsp

Soy sauce: 3 tbsp

Salt: 1 teaspoon

Pepper powder: 1 tsp

Star anise: 2

Cinnamon: one piece

Oil: 2 tbsp

Steam mushrooms and pork ribs for half an hour, and then mix well. And glutinous rice does not need to be soaked in advance, saving time

Production difficulty: unknown

Process: firing

Production time: 10 minutes

Taste: Original

Chinese PinYin : Nuo Mi Pai Gu