Steamed spareribs with Taro(xiang yu zheng pai gu )

Steamed spareribs with Taro

Introduction:

"This instant sweet potato steak is prepared for this year's dinner. Since I grew up, almost every year's dinner has been prepared by me for my parents. This year, I have finally upgraded to be a mother. Since then, there will be so many different dishes in our dinner. Now the baby just can eat, so it's prepared for the baby Food must be soft and rotten to promote absorption. In addition to the unique sense of lubrication of the taro itself, which is convenient for babies to eat, the starch content of the taro is as high as 70%, which can be used as both food and vegetables. With spareribs, it is absolutely a tonic for all ages. "

Production steps:

Step 1: first of all, you have to cook the spareribs for standby, because the spareribs are not easy to be cooked, and it will be more nutritious if you steam them directly with broth. Remember to put a few pieces of ginger when cooking, but don't cook them too well. Generally, they can be cooked until they can be eaten

Step 2: peel and cut the taro into pieces, not too thick, about 0.5cm

Step 3: then it's better to steam in stainless steel container, so it's easier to be heated and cooked. Put the cooked spareribs on the bottom of the container, spread the cut taro on the top, add a small bowl of broth and steam for two hours (electric rice cooker is OK, if you use the steamer, remember not to turn the fire too high)

Step 4: after steaming, in order to taste better, it is suggested to take out the extra soup, add a little salt and chicken essence, and then pour it on the taro again

Step 5: finally, for the beauty of the dishes, you can put the steamed taro ribs on the plate

Step 6: but because the steaming is very soft and rotten, it's easy to break. If you're not so particular about it, you can serve it directly. Here I take a few pieces to show you

Materials required:

Taro: moderate

Spare ribs: moderate amount

Ginger: right amount

Note: taro is also rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, vitamin B1, vitamin B2, saponins and other ingredients. According to medicine, taro is sweet, pungent and smooth, and enters the intestine and stomach. It has the functions of tonifying stomach, widening intestines, relieving defecation and dispersing knots, tonifying liver and kidney, and replenishing marrow. It has a certain effect on adjuvant treatment of dry stool, goiter, scrofula, mastitis, insect bite, bee sting, enterozoonosis, acute arthritis and other diseases. But it should be noted that not rub, apply to healthy skin, otherwise it will cause dermatitis. Once it happens, it can be gently scrubbed with ginger juice.

Production difficulty: simple

Process: firing

Production time: several hours

Taste: light

Chinese PinYin : Xiang Yu Zheng Pai Gu