Nowadays, people are advocating low-carbon life. And I think that in the family, motionless oil smoke is also an aspect of low-carbon life, but it cannot be done! What should we eat without cooking?
For thousands of years, China people have developed the eating habits of frying, frying, cooking and frying, as well as the characteristics of China's major cuisines. The main dietary structure of China is inseparable from these basic techniques passed down by our ancestors. This is a prominent feature of my country's unique Chinese cuisine. To promote low-carbon in this regard, no one can accept it. It is too unrealistic!
For families, low-temperature stir-frying can only be promoted and more cooking themed dishes are cooked at home. Can you get used to it? The answer is definitely no! Low carbon is certainly beneficial to people's health, but we can only take it slowly. As a country, we must urge relevant scientific research departments to work hard on high technology to continuously transform and popularize the smoke exhaust and smoke filtration systems used in ordinary people's homes. As a family, we must promote scientific diet and healthy life.
Even so, we must not cancel or change the cooking techniques passed down by our ancestors. If that is the case, it will be a tragedy for Chinese food culture! China food no longer exists, let alone inheritance!
Objectively, it should be necessary to completely liberate women from the hard work of cooking at home, create and improve an unhealthy cooking environment for them, and allow them to popularize the use of modern kitchen equipment that saves time and effort, so that they can Make your ideal food in a more pleasant mood. Only beautiful food, beautiful people, and beautiful environment can truly be a low-carbon life, right?
Despite the long-winded, the long journey is still far away. That is the country's plan for people's lives in the future. Why worry about everything? Today, I would like to make a traditional dish "Steamed Ribs with Black Bean Sauce", a secret recipe for stir-fried spoons. I think this is also a low-carbon dish passed down by our ancestors, haha!
Steamed pork ribs with black bean sauce
By WhitneyWalsh
Recipe Recommendations
- slightly spicy
- steamed
- an hour
- ordinary
Steps for Steamed pork ribs with black bean sauce
1
Pork ribs, minced garlic, green onion, ginger slices, dried dried fermented bean, fermented bean sauce, salt, monosodium glutamate, white sugar, soy sauce, soy sauce, yellow wine, rice flour, oil, sesame oil, shredded red pepper, clear water.
2
Soak the tangerine peel with hot water to soften it first.
3
Slice green onion and ginger, cut garlic into fine minced meat and mix with fermented beans.
4
Cut the soft tangerine peel into pieces.
5
Soak the ribs in water for 15 minutes, then wash off excess blood.
6
Add fermented beans, minced garlic, shredded tangerine peel, rice wine, soy sauce and salt into the ribs.
7
Add MSG, white sugar, green onion, ginger, and sesame oil into the ribs, mix well, marinate for 30 minutes and set aside.
8
After marinating the ribs, add rice flour and oil to them and mix well.
9
Then put it into a container and sprinkle with red pepper grains (if you like spicy food, you can also put diced millet pepper).
10
Place the container in the drawer.
11
Cover the pot and steam over high heat for 35-40 minutes.
12
After steaming, take it out and serve on the table.Steamed pork ribs with black bean sauce Make Tips
Characteristics of this dish: bright and oily color, strong soy bean aroma, tender and smooth meat, delicious and slightly spicy. Warm tips: 1. Choose fresh and sour pork ribs. Friends in Hong Kong call them airplane ribs, which is the best pork ribs. 2. After cutting the ribs, soak them in water for 10-15 minutes, and then rinse them clean to remove some of the fishy smell of the meat. 3. The ribs must be marinated thoroughly before they can be steamed in cages. Marinate for 30 minutes. Do not add starch during the marinating process. Add starch after marinating. The starch can maintain the moisture of the meat and taste tender and smooth. 4. When steaming the ribs, use strong heat and steam them for 35-40 minutes. If the steaming time is short, the inside will not be cooked. The taste will be bad after steaming for a long time. It is best not to stack them up when steaming, but to stack them into a single layer, so that they can be evenly heated and cooked quickly. It is best to use small cages. If not, you can also use plates.