♪ Haffy rice ribs ♪
By VicentaLakin
Professors and doctors from several universities in Korea come to Qinghua for academic exchanges, and the brain keeps running all morning. One of the associate professors, young and handsome, was trying to take a piss, but the English language was a real headache. At the end of the morning session, we had a little lunch and, at the request of Korean friends, took them on a little tour of the Qinghua campus. Of course, the view is that of the pond that Zhu Zhu Qianqing has written: “The moonlight is as flowing as water, and the leaves and flowers are quenched in silence. The thin blue fog floats in the ponds..." But there is some sense in it and some beauty in it, lest it not be seen. In the autumn, all the leaves in the ponds were lost, and there was no loss to the beauty of Shaw. There's a lot of dry leaves in the family, so why don't you make them a chrysanthemum pelvis, soft enough to be able to break their bones, a layer of fragrance, and clean up, and think of it here, most people will have to slobber。
Recipe Recommendations
- rib ribs appropriate amount
- glutinous rice appropriate amount
- dried lotus leaf appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- honey appropriate amount
- salty and sweet
- steamed
- several hours
- ordinary
Steps for ♪ Haffy rice ribs ♪
1
Prepare the ribs and the rice
2
It's more than eight hours
3
Onion slice, ginger slice spare
4
Two hours in water with dry loaf
5
The ribs are filled with raw, old, wine, salt, a modest amount of honey, hand-stamped, skin-covered, and rinse in the fridge for one night. Put the salted ribs in the watery rice, add a small amount of olive oil, mix them and stick them together. Rice
6
Spread the good leaves on the steam cage
7
We'll lay a layer of rice at the bottom
8
It's better not to fold it in the steam cages with the full size of the chops packed with rice
9
Spreading the remaining luminum evenly in the ribs. Move
10
Pack the leaves
11
Plates with water placed on the steam cage
12
Add a full amount of water to the pot and put the steam cage on the pot for an hour and 40 minutes
13
Steamed pellets14
Hatch rice ribs, fragrance, good taste!
15
It'll taste better and feel good♪ Haffy rice ribs ♪ Make Tips
1. For the ribs, it is best to use short ribs; they have more meat and a suitable fat-to-lean ratio, resulting in a good texture when steamed;
2. Glutinous rice does not soften easily, so it needs to be soaked for a longer time; I soaked it the night before;
3. The amount of each seasoning should be adjusted according to personal taste; use less salt because soy sauce, light soy sauce, and cooking wine all contain salt. It is also not recommended to add too much honey, as it will become cloying; honey can also be replaced with white sugar;
4. When steaming the ribs, add some olive oil to prevent the ribs from becoming dry and tough. I added olive oil, and the steamed ribs fell off the bone as soon as they were picked up with chopsticks;
5. Placing a water-filled plate in the steamer is meant to make the glutinous rice stick more tightly to the ribs, thereby allowing the glutinous rice to fully absorb the fat and seasonings from the ribs;
6. The steaming time is determined by the quantity of ribs and glutinous rice, but generally, the time required is quite long.