Steamed spareribs with lotus flavored glutinous rice the perfect combination of meat and rice(he xiang nuo mi zheng pai gu rou he mi de wan mei jie he )

Steamed spareribs with lotus flavored glutinous rice the perfect combination of meat and rice

Introduction:

"A dish that can't be missed by glutinous rice control and meat control is steamed spareribs with glutinous rice. Most of the midnight update blog, the consequence is looking at the picture swallow saliva ha. In this dish, the glutinous rice absorbs the soup from the steamed spareribs. It tastes soft and glutinous. Then it is wrapped with lotus leaves, which adds the fragrance of lotus leaves, resolves the greasy and heavy taste of meat dishes, and makes the ingredients better preserve the original delicious flavor. Ribs and glutinous rice, mushrooms, lotus leaf complement each other, the flavor and four into one, can be called the perfect combination of meat and rice. If you don't like meat, then I believe the glutinous rice here will make you say that it's soft and glutinous enough; if you eat everything, then it's more delicious. In summer, we need to "steam" to enjoy the delicious food and escape from the hot kitchen

Production steps:

Step 1: prepare the required materials.

Step 2: soak glutinous rice for 8 hours in advance, wash dried lotus leaves and soak for more than 2 hours, and soak mushroom for 2 hours.

Step 3: wash the spareribs and cut them into small sections. Marinate them with ginger, scallion, soy sauce, soy sauce, cooking wine, salt, sugar and chicken essence for 2 hours.

Step 4: slice the pickled mushrooms and add them to the marinated spareribs together with glutinous rice.

Step 5: mix well.

Step 6: put it into the soaked lotus leaf.

Step 7: pack well and put it into the heat-resistant pot of loco glass.

Step 8: steam over high heat for 1 hour.

Materials required:

Dried lotus leaf: 1

Spare ribs: 3

Glutinous rice: 150g

Mushroom: 8

Cooking wine: 1 teaspoon

Old style: 1 spoonful

Soy sauce: 2 tbsp

Ginger slices: right amount

Scallion: right amount

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Note: you can use fresh lotus leaves to blanch and then use them. You can use dry lotus leaves in the season without lotus leaves, which is also very fragrant. If there is no fat in the ribs, you can add some salad oil or lard when mixing. The steamed ribs will not make wood and taste better. Without lotus leaves, you can also use hot cabbage leaves to spread on the bottom. Remember to add some water during steaming to prevent the water from drying.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : He Xiang Nuo Mi Zheng Pai Gu Rou He Mi De Wan Mei Jie He