Steamed spareribs with glutinous rice and millet(nuo mi xiao mi zheng pai gu )

Steamed spareribs with glutinous rice and millet

Introduction:

"This dish is relatively simple, but nutritious, mild, the essence of ribs is absorbed by steamed rice, and rice and vegetables can be organically combined. But millet and glutinous rice should be soaked in cold water before cooking, so that they can be steamed and steamed easily."

Production steps:

Step 1: soak the millet and glutinous rice in cold water one or two days before the new year, and change the water every half a day; put in the second, marinate the spareribs one day in advance, so that they taste better. When marinating, put the spareribs in a bowl, and then put them in

Step 2: salt, sugar, pepper, starch and cooking wine, marinate by hand, then put them into the refrigerator in a compact box;

Step 3: when cooking, mix the spareribs and millet and glutinous rice in a big bowl or dish;

Step 4: steam about 12-15 minutes, depending on the size of the spareribs and the total amount of materials. If the spareribs are large or large, the steaming time should be longer. If the spareribs are smooth as far as possible, it's easier to cook. After cooking, add a few drops of sesame oil, stir and eat them directly. If it's not salty enough, consider putting a little soy sauce and stir them evenly.

Materials required:

Spareribs: About 200g

Millet: About 75g

Glutinous rice: About 75g

Salt: 1 / 4 teaspoon

Sugar: 1 / 4 teaspoon

Pepper: 1 / 2 teaspoon

Cooking wine: 2 tablespoons

Soy sauce: 2 tablespoons

Corn starch: 1 teaspoon, starch

Note: first, the glutinous rice should be soaked overnight, so it's easy to be steamed; second, don't rub it hard when washing the millet, which will make the nutrition of the rice lose with the water, and millet should also be soaked overnight. In fact, millet is more difficult to be cooked than glutinous rice, so the steaming time should be a little longer; third, if sesame oil or vegetable oil is added when marinating the spareribs, it's not necessary to prevent the rice grains from sticking to the spareribs; fourth, it's necessary to be steamed In order to prevent the sweat from dripping into the spareribs, a kind of thin film can be covered on the surface or a hemispherical lid can be used for steaming. Because the top of the hemispherical lid is hemispherical, the steam will slowly slide down with the lid wall, so that the steam will not drop directly on the steamed food.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Nuo Mi Xiao Mi Zheng Pai Gu