Steamed spareribs (3rd generation)(chuan cai fen zheng pai gu di dai )

Steamed spareribs (3rd generation)

Introduction:

"About eight years ago, I learned how to steam spareribs with flour when I was in high school. Today, I come up with a new formula. With the high school one, this one should be the" third generation. ". This time, I bought the high-quality spareribs. The rice noodles were changed to glutinous rice. In addition, the red bean curd and a little sugar were added. Due to the time constraint, I used the pressure cooker. It was more crispy and boneless. The taste was better and the taste was double delicious! "

Production steps:

Step 1: wash the long glutinous rice, soak it in water for 1 hour, remove and drain it;

Step 2: peel ginger and cut into fine powder; wash shallots and cut into scallions; pound red bean curd with a little curd milk and sesame oil with a spoon; chop Pixian bean curd finely;

Step 3: chop the small ribs into 4cm long pieces, soak in bleeding water and clean them;

Step 4: first add Huadiao wine and ginger powder, grasp them well by hand, marinate them for 15 minutes to remove the fishy smell;

Step 5: add salt, soy sauce, red bean curd, Pixian bean paste, white granulated sugar and salad oil, and marinate for 30 minutes;

Step 6: wash the frying pan, heat it over high fire, add long glutinous rice and stir fry quickly, stir fry and pound at the same time to prevent the rice from sticking;

Step 7: stir fry until light yellow, turn off the heat, add five spice powder and mix well;

Step 8: put the fried glutinous rice on the dry chopping board and grind it into granules with rolling pin while it is hot;

Step 9: add the rice noodles into the marinated spareribs, grasp them with your hands, and put them in a bowl;

Step 10: add water to the pressure cooker, put the ribs with bowl on the grate, start timing from air jet, steam for 30 minutes on medium heat;

Materials required:

Small ribs: 500g

Long glutinous rice: 100g

Ginger: 1 small piece

Shallot: 1

Shaoxing Huadiao liquor: 2 tbsp

Salt: 1 / 2 tsp

Veteran: 2 teaspoons

Red bean curd: 1 / 2 piece

Pixian Douban: 1 tbsp

White granulated sugar: 1 tsp

Salad oil: 1 tbsp

Five spice powder: 1 / 2 tsp

Sesame oil: a little

Note: 1. The best choice of spareribs is fat and thin. Soak and clean them. Do not blanch them in hot water. After blanching, the meat quality of the spareribs will shrink, which is no longer suitable for pickling, and the viscosity will weaken, which is not conducive to the adhesion of rice flour. 2. Due to the salt content in soy sauce, red bean curd and Pixian bean paste, the amount of salt should be reduced according to personal taste. 3. Making rice noodles is a crucial step in this dish. Although there are steamed meat rice noodles on the market, it is recommended to make them by yourself. Rice can also be used, but its viscosity is not as good as glutinous rice. Rice can be fried directly without soaking, but its taste is slightly inferior to that of soaked rice, and it is not easy to crush. If you have a cooking machine, you can use the "dry grinding" function to crush the fried rice. Pay attention not to grind it into fine powder, but into granules. 4. You can't add water in the pressure cooker. Because the ribs need to be steamed for a long time, you must add enough water to avoid the danger caused by the pot drying. There is no pressure cooker, you can use ordinary steamer, steaming for about 60 minutes.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Chuan Cai Fen Zheng Pai Gu Di Dai