Glutinous rice ribs(nuo mi pai gu )

Glutinous rice ribs

Introduction:

"Ribs are fragrant and glutinous rice is soft. They can be used as both vegetables and staple food."

Production steps:

Step 1: soak the spareribs in 40 ℃ warm water for 20 minutes, change the water and soak for another 20 minutes to remove the fishiness and blood. Drain and marinate for two hours with all seasonings.

Step 2: soak glutinous rice in water for six hours.

Step 3: drain the glutinous rice, mix well with the spareribs, steam over high heat for 3.5 minutes to 1 hour.

Step 4: serve the dishes. Glutinous rice absorbs the flavor of the gravy, and the moisture of the meat is not lost. Food and rice.

Materials required:

Ribs: 700g

Glutinous rice: 250g

Cooking wine: 2 tbsp

Salt: a spoonful

Sugar: one tablespoon

Red Sufu: two pieces

Red rot milk: 2 tbsp

Ginger powder: one teaspoon

Note: add sugar in the sauce to make the meat fresh and neutralize the slightly bitter taste of glutinous rice. It's good to soak meat in warm water. In the past, blanching can only remove the surface odor, but not the fishy smell inside the meat. Soak the meat with warm water to relax the meat tissue and release the odor of bleeding water, which is very effective.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Nuo Mi Pai Gu