27's cooking diary -- Chinese sushi "Ciba spareribs"(de peng ren ri ji zhong shi shou si ci ba pai gu )

27's cooking diary -- Chinese sushi "Ciba spareribs"

Introduction:

"What's the taste of glutinous rice and spareribs? Our side is called "Ciba spareribs" ~ why is it called this name? I don't know. It's made of glutinous rice. Is it because glutinous rice is used to make Ciba? "

Production steps:

Step 1: prepare the ingredients - rake the leaves, http://home.meishichina.com/recipe-141796.html Or lotus leaf, cabbage, etc.)

Step 2: after washing the spareribs, add all ingredients except glutinous rice, leaves and lard, stir well, seal and let them taste (at least 40 minutes).

Step 3: when marinating the spareribs, let's start preparing glutinous rice. After washing the glutinous rice, put it into the pot and cook it.

Step 4: when the glutinous rice is cooked at 6 or 7, turn off the heat and drain the water.

Step 5: after the glutinous rice is not hot, add lard and let the lard and glutinous rice mix well.

Step 6: prepare vegetables, cook corn kernels, shred lettuce and carrot, and marinate them with salt.

Step 7: OK, after all the ingredients are ready, start wrapping. Cut the leaves into small sections, spread a layer of glutinous rice, put a section of ribs and vegetables, and wrap them up.

Step 8: then, bind the wrapped leaves with a thin rope.

Step 9: steam it in a steamer with boiling water for 20-30 minutes!

Materials required:

Spareribs section: liuliang

Glutinous rice: a bowl

Leaf raking: 3-4

Corn kernels: small half bowl

Lettuce: Half Root

Carrot: Half Root

Lard: 2 tablespoons

Chinese prickly ash: a handful

Cooking wine: a spoonful

Soy sauce: 2-3 teaspoons

Black pepper: 1 / 3 tsp

Brown sugar: a spoonful

MSG: 1 / 4 teaspoon

Note: 1. This dish is a bit like sushi ~ Chinese sushi ~ en ~ glutinous rice. It's easy and fast to cook without soaking. Then, it tastes better and softer. The glutinous rice soaked before is very hard after steaming. The taste is not very good. If you like the hard taste, you can soak it for at least one day and one night! 2. Make the ribs as small as possible, it will be more beautiful. 3. The leaves can be wrapped with cabbage or lotus leaf. When wrapping, just take spareribs directly to avoid spices such as pepper and ginger mixed in. The fragrant leaves are steamed into glutinous rice and spareribs, and the sauce of spareribs is mixed with glutinous rice. With fried vegetables, it's a mixture of multiple flavors. It's really a perfect enjoyment. Tomorrow, I'll bring him and "golden cheese rice ball" for lunch（ http://home.meishichina.com/recipe-144163.html ）Oh, come on! Well, I hope you have a good appetite. See you next time~~~

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : De Peng Ren Ri Ji Zhong Shi Shou Si Ci Ba Pai Gu