Steamed spareribs with lotus leaf powder(lv lv qing xiang he ye fen zheng pai gu )

Steamed spareribs with lotus leaf powder

Introduction:

"Steamed spareribs with flour is a kind of steamed dish changed from steamed pork with flour. It's not so greasy to make spareribs instead of streaky pork. After steaming, the delicious rice noodles and tender ribs are permeated with the fragrance of lotus leaves. It's really irresistible! "

Production steps:

Step 1: wash the fresh lotus leaves with water, blanch them in boiling water and set aside.

Step 2: chop and wash the spareribs, put them into the container, add all seasonings and lotus seeds, and marinate them for 30 minutes.

Step 3: pick out the scallion and ginger slices used for marinating the spareribs, mix them in the steamed meat powder, and grasp them evenly.

Step 4: let the rice flour and meat stand for 5 minutes.

Step 5: peel lotus root and cut into small pieces with hob. Peel lotus seeds and set aside.

Step 6: spread the lotus leaves into the steaming drawer, and stack a layer of lotus root pieces at the bottom.

Step 7: place the spareribs and lotus seeds on the lotus root and wrap them with lotus leaves.

Step 8: steam over medium heat for 1 hour until the ribs are soft.

Step 9: peel off the lotus leaves and sprinkle with scallions.

Materials required:

Pork ribs: 500g

Lotus root: right amount

Lotus seed: a little

Homemade steamed meat rice noodles: appropriate amount

Scallion: a little

Scallion: right amount

Ginger slices: right amount

Soy sauce: 2 teaspoons

Mash: 3 teaspoons

Sufu juice: 3 teaspoons

Oyster sauce: 2 teaspoons

Sugar: 1 / 2 spoon

Sesame oil: 1 teaspoon

Salt: 1 / 3 spoon

Note: 1. Wrap the spareribs with lotus leaves to make them taste more fragrant. At the same time, it can prevent steam from entering when steaming. 2. The ribs should be cut evenly to make them tasty and steamed. 3. In addition to lotus root, potato or taro can also be used as the base. They are all absorbent food materials, which can inhale oil and flavor when steamed. 4. Steaming is the healthiest way to cook, followed by boiling, then frying, roasting and frying. So eat more steamed food, can retain more food nutrients, and will not eat too much fat. More importantly, steaming is simple and convenient.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: spiced

Chinese PinYin : Lv Lv Qing Xiang He Ye Fen Zheng Pai Gu