Steamed spareribs with fermented bean curd and mushroom(fu ru xiang gu zheng pai gu )

Steamed spareribs with fermented bean curd and mushroom

Introduction:

"Steaming vegetables should be done over a high fire, with little damage to nutrition. In order to achieve the goal of less oil and low salt, more and more people want to steam delicious food. Steaming relies on steam heating, and the temperature is slightly higher than 100 ℃. This method has little damage to the nutrition in the food, and ensures the original flavor of the dishes. Moreover, steaming vegetables contain less fat, taste delicious, and nutrition is more conducive to human absorption. "

Production steps:

Step 1: fresh ribs 400g

Step 2: prepare the seasonings. The main seasonings are sufu, soy sauce, Sha Cha sauce, oyster sauce, cooking wine and starch

Step 3: blanch the ribs with boiling water to remove the sewage

Step 4: wash and drain

Step 5: mix a spoonful of soy sauce, a spoonful of Shacha sauce, a spoonful of peanut oil, a spoonful of oyster sauce, 3 pieces of sufu, a little cooking wine, a little starch and a little salt to make juice

Step 6: mix the spareribs with the juice, cover with plastic film and marinate for 2 hours

Step 7: clean and slice fresh mushrooms

Step 8: pad at the bottom of the plate

Step 9: code the marinated spareribs on the mushroom

Step 10: cut a little ginger, garlic and pepper and sprinkle on the spareribs

Step 11: bring the water to a boil and steam for 20 minutes

Step 12: make a nutritious and delicious dish

Materials required:

Ribs: 400g

Fresh mushrooms: 200g

Salt: right amount

Sufu: moderate amount

Soy sauce: moderate

Oyster sauce: right amount

Sha Cha sauce: right amount

Peanut oil: right amount

Shredded ginger: right amount

Minced garlic: right amount

Red pepper powder: right amount

Note: use medium heat to make the ribs more evenly heated and cooked.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: Original

Chinese PinYin : Fu Ru Xiang Gu Zheng Pai Gu