Spare ribs with lotus leaf and glutinous rice(he ye nuo mi pai gu )

Spare ribs with lotus leaf and glutinous rice

Introduction:

"I like the fragrance of lotus leaf very much. I use lotus leaf to make baked or wrapped dishes to increase flavor and relieve greasiness. The fragrance is pleasant, such as steamed chicken with lotus leaf, fried chicken with lotus leaf, rice with lotus leaf, etc. Make a lotus leaf glutinous rice spareribs, fragrant and delicious

Production steps:

Step 1: wash the glutinous rice, put it into a bowl and soak it in water for 40 minutes.

Step 2: chop the spareribs into small sections, remove the blood with water, pick up and squeeze out the water.

Step 3: mix South milk, seafood sauce, spareribs sauce and fresh soy sauce into sauce.

Step 4: pour in the ribs and stir well.

Step 5: put the lotus leaf into the boiling water pot and scald it too cold. Divide it into several pieces according to the size of the lotus leaf.

Step 6: put the spareribs into the glutinous rice and wrap them in the glutinous rice.

Step 7: put it on the cut lotus leaf.

Step 8: wrap it up.

Step 9: put the wrapped glutinous rice ribs into the steamer and steam for about 40 minutes.

Step 10: Delicious glutinous rice ribs are ready.

Materials required:

Steak: 600g

Glutinous rice: 200g

Lotus leaf: 2

South milk: 2 tbsp

Seafood sauce: 1 tbsp

Spareribs sauce: 1 tbsp

Fresh soy sauce: 1 tbsp

Note: South milk is actually a bit similar to red Sufu juice. The main usage is to submerge the raw materials for cooking and improve the color and taste of braised dishes. If you can't buy nanru, you can use red Sufu or rose Sufu to grind into paste and add a small amount of water. The taste is not much different from nanru, but the price is much cheaper.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : He Ye Nuo Mi Pai Gu