Steamed taro with spareribs(pai gu zheng yu tou )

Steamed taro with spareribs

Introduction:

"Whether it's new year's day or ordinary hospitality, people in Hubei can't do without steamed dishes. Steaming vegetables is very simple. Just marinate the raw materials in advance. The taste is easy to control, and you don't have to stare at the fire. Just pay attention to the time and steam directly on the fire. Another advantage of steamed food with flour is that it has no oil fume and can keep the original flavor of food. It is one of the healthy cooking methods suitable for all ages. In Hubei, there are many kinds of steamed vegetables, such as steamed meat, steamed fish, steamed chicken and so on. You can also steam vegetables such as shredded radish, beans and so on with rice flour. As long as you want, but more often we will steam meat dishes with potato, taro, pumpkin and so on. In this way, the meat and vegetable combination will have more nutrition and flavor. Today, I'm going to tell you "steamed taro with spareribs". In order to make it taste better, I do DIY milling rice flour by myself. Although it's easy to buy rice flour for steamed meat in general supermarkets, the homemade rice flour fried with glutinous rice, star anise and other ingredients is more fragrant, and the pickled spareribs are twice as effective. In order to make the taste more rich, I spread a layer of taro on the bottom. The taro absorbs the fresh flavor of the meat. After steaming, it will be mellow and soft. In the end, of course, the lotus leaf, which Hubei people love to use for steamed dishes, has the fragrance of lotus leaf. Although pickling takes a long time, steaming also takes a long time, when you uncover the lotus leaves and look at the soft glutinous rice grains wrapped outside, the meat flavor is strong, the soft rotten root ribs are indistinct, and the light lotus fragrance seeps into your heart and spleen, you will find that all the waiting is worth it

Production steps:

Step 1: add the right amount of dry pepper, star anise, cinnamon, Zanthoxylum and fragrant leaves into the glutinous rice, stir fry in the pot over low heat until slightly yellow;

Step 2: take it out and put it in the food mixer;

Step 3: break the glutinous rice into tiny grains;

Step 4: marinate the soaked spareribs with ginger, salt and cooking wine;

Step 5: add the fresh steamed meat rice noodles, chili sauce and rotten milk and stir them evenly;

Step 6: cut the taro into hob pieces and marinate with salt, chili sauce, steamed meat and rice flour and rotten milk;

Step 7: prepare the bamboo steamer and pad it with washed lotus leaves;

Step 8: stack the pickled taro at the bottom;

Step 9: spread the marinated spareribs on the top and sprinkle some olive oil on the surface;

Step 10: cover the top with another lotus leaf;

Step 11: boil water and steam it for one hour;

Step 12: the delicious "steamed taro with ribs" is finished.

Materials required:

Ribs: 300g

Taro: 400g

Glutinous rice: 100g

Lotus leaf: 2

Sufu juice: right amount

Chili sauce: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Cinnamon: moderate

Oil salt: right amount

Note: 1. This time I use glutinous rice, ordinary rice is also the same, glutinous rice sticky, see the population feeling; add the ingredients together stir fry, glutinous rice surface slightly yellow, put in the blender to break into small particles, don't too broken, let the rice noodles eat a little granular feeling; 2. Ribs to soak in water in advance, bubble out most Divide the blood water, change the water twice in the middle; first add salt and other seasonings to marinate for a while, then add rice flour and Sufu juice, so that the spareribs taste better; taro can be marinated at one time; marinate a little longer is better; 3. When steaming meat, first put a lotus leaf under the bamboo steamer, lay taro on the bottom, and then stack the spareribs on the top, sprinkle some oil on the surface, because the spareribs burn less oil, so that Steamed spareribs are more moistening; in order to avoid steam, cover the top with lotus leaves, so that the fragrance of lotus leaves can penetrate into the dishes.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Pai Gu Zheng Yu Tou