The traditional dish "steamed spareribs with soy sauce"(da chao shao si fang mi ji chuan tong cai chi zhi zheng pai gu )

The traditional dish "steamed spareribs with soy sauce"

Introduction:

"Now, people are advocating low-carbon life. And I think, in the family, do not move lampblack also belongs to one aspect of low-carbon life, but can't do it! What do you eat without cooking? For thousands of years, Chinese people have developed the eating habits of frying, frying, cooking and frying, as well as the characteristics of Chinese major cuisines. The main diet structure of Chinese people is inseparable from these basic techniques inherited by their ancestors, which is a prominent feature of Chinese cuisine that is unique in the world. In this regard, to promote low-carbon, no one can accept, too unrealistic! Taking family as a unit, we can only advocate low-temperature cooking, and cook more cooking dishes at home. Can you get used to it? The answer is definitely no! Low carbon, of course, is good for people's health, but only slowly. As a country, it is necessary to urge the relevant scientific research departments to work hard from high technology to continuously transform and popularize the smoke extraction and filtering systems used in ordinary people's families. As a family, we should promote scientific diet and healthy life. Even so, we must not cancel and change the cooking techniques handed down by our ancestors. If so, it will be the tragedy of Chinese food culture! Chinese food no longer exists, let alone inherited! Objectively, women should be liberated from the hard work of cooking at home, create and improve unhealthy cooking environment for them, popularize and use modern kitchen equipment that saves time and effort, and make them more happy to make their ideal food. Only the beauty of food, people and environment is the real low-carbon life, isn't it? The long journey is still far away. That is the country's plan for people's life in the future. Why worry! Today, to make a private secret traditional dish "steamed spareribs with soy sauce", I think it also belongs to the low-carbon dishes handed down by our ancestors, ha ha

Production steps:

Step 1: pork ribs, minced garlic, scallion, ginger slices, tangerine peel, dried Douchi, Douchi chili sauce, salt, monosodium glutamate, sugar, soy sauce, soy sauce, soy sauce, rice wine, Euryale ferox, raw oil, sesame oil, red pepper, water.

Step 2: soak tangerine peel in hot water and set aside.

Step 3: slice onion and ginger, cut garlic into minced meat and mix with Douchi.

Step 4: cut the pickled tangerine peel into pieces.

Step 5: soak the spareribs in water for 15 minutes, then wash off the excess blood.

Step 6: into the ribs in turn, Douchi, garlic, dried tangerine peel, rice wine, soy sauce and salt.

Step 7: add monosodium glutamate, sugar, onion, ginger and sesame oil into the spareribs. Marinate for 30 minutes.

Step 8: marinate the spareribs, add the Euryale ferox powder and the oil, and mix well.

Step 9: then code into the container, sprinkle red pepper on it (like spicy, you can also put millet pepper).

Step 10: put the container in the drawer.

Step 11: cover the pot and steam for 35-40 minutes.

Step 12: steam and serve.

Materials required:

Pork ribs: 400g

Water: moderate

Minced garlic: 15g

Scallion: 15g

Ginger slices: 15g

Tangerine peel: 10g

Dried Douchi: 10g

Lobster sauce: 15g

Salt: 2G

MSG: 3 G

Sugar: 10g

Soy sauce: 10g

Veteran: 2G

Yellow rice wine: 15g

Euryale ferox: 20g

Raw oil: 10g

Sesame oil: 3 G

Shredded red pepper: 15g

Note: this dish features bright color, rich black bean flavor, tender and smooth meat, fresh and slightly spicy. Warm tips: 1. You should choose fresh and sour pork ribs. Friends in Hong Kong call it as airplane ribs, that is, pork ribs is the best. 2. After slicing the ribs, soak them in water for 10-15 minutes, and then rinse them clean, so as to remove the fishy smell of some meat. 3. The spareribs should be salted thoroughly before steaming in the cage. It can be salted for 30 minutes. Do not add starch in the process of salting, and then add starch after salting. Starch can keep the water content of the meat and taste tender and smooth. 4. When steaming spareribs, you should steam them over high heat for 35-40 minutes. If the steaming time is short, they will not be ripe inside. If they are steamed for a long time, they will not taste good. When steaming, it's better not to stack them. It's better to stack them into a single layer. In that way, they can be heated evenly and cooked quickly. It's best to use small cages. If not, it's OK to use plates.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Da Chao Shao Si Fang Mi Ji Chuan Tong Cai Chi Zhi Zheng Pai Gu