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

Steamed spareribs with glutinous rice

Introduction:

"To make fragrant, glutinous and delicious steamed spareribs with glutinous rice, one is to add some dry starch at the end of pickled spareribs, so that the surface of the spareribs is coated with a thin layer of powder to increase the adhesion of glutinous rice. Second, before marinating the spareribs, cut a few knives at the place where there is meat in order to marinate and taste. Third, the glutinous rice must be soaked in water overnight in advance, so that the glutinous rice can absorb more water. In this way, it will be soft when steamed, and it won't be dry when eaten. "

Production steps:

Step 1: soak the long glutinous rice in cold water one night in advance.

Step 2: wash the spareribs and chop them into a length of about 100 mm.

Step 3: cut a few cuts on the surface of the meat to make it tasty.

Step 4: in a large bowl, add salt, soy sauce, oyster sauce, chicken essence, five spice powder, sesame oil, green onion and ginger. Put in the spareribs and grasp them well.

Step 5: add a tablespoon of corn starch.

Step 6: mix well.

Step 7: pack the marinated spareribs with plastic film and move them to the refrigerator for more than 3 hours to make them taste better overnight.

Step 8: drain the soaked glutinous rice and add a little salt to taste. Stick a layer of glutinous rice evenly on the surface of the ribs, and gently pat the glutinous rice on the ribs with both hands.

Step 9: brush a thin layer of vegetable oil on the plate and place the glutinous rice ribs on the plate.

Step 10: add water to the steamer, boil the water, add the spareribs, cover and steam over high heat for more than 60 minutes. I steamed for 1 hour and 15 minutes, and the whole ribs were very delicious.

Step 11: after the pot, sprinkle a little chopped chive and red pepper on the surface to decorate.

Step 12: finished product drawing

Materials required:

Pork ribs: 500g

Long glutinous rice: 100-120g

Salt: 1 / 2 tsp

Soy sauce: 1 tbsp

Oyster sauce: 1 tbsp

Chicken essence: 1 / 4 tsp

Sugar: 1 tsp

Ginger slices: 3

Scallion slices: 3 slices

Five spice powder: 1 / 16 TSP

Sesame oil: 1 tbsp

Corn starch: 1 tbsp

Note: 1. Long glutinous rice is the best choice for this dish because it tastes soft; 2. Brush a layer of oil on the plate with ribs, so that the glutinous rice at the bottom won't stick to the plate; 3. Don't use soy sauce or soy sauce when marinating the ribs, which will make the glutinous rice black; 4. To make soft, rotten and boneless ribs, steam them over high heat for more than 60 minutes. To steam the ribs until they are soft and rotten, you have to steam them for more than 1.5 hours.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Nuo Mi Zheng Pai Gu