Rice evaporation ribs
By VicentaLakin
The traditional method of making the varnished ribs is to steam them with rice, while the varnished ribs with millet instead of rice powder, which is another fragrance, which is fertilized with millet, and fragrance of the ribs. It also effectively absorbs grease from ribs with potato mats. Potatoes absorb the fat and taste the fragrance, and the ribs pass through the potatoes without getting tired. The fragrance of potatoes and ribs interacts。
Recipe Recommendations
- ribs 400 grams
- Xiaomi 150 grams
- potatoes one
- onion half a
- Jiang 2 tablets
- garlic 2 cloves
- cooking wine 20 ml
- soy sauce 10 ml
- soy sauce 5 ml
- starch 2 tablespoons
- oil 10 ml
- bean paste 1 scoop
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Rice evaporation ribs
1
The rice is washed clean and immersed with water for more than three hours; the ribs are cut into small pieces of three centimetres and clean and controlled water。
2
Scratch the end, and fall with the ribs into a large basin, evenly mixing。
3
Then salt, raw, old, wine and salad oil are added and evenly mixed。
4
And pour starch and soy sauce。
5
Continue to mix with hands to fully integrate all raw materials with the ribs。
6
Finally, it pours into watered rice。
7
The mix is even, so that each of the ribs is evenly covered with rice, covered with a protective film, placed in the freezer, and salted for two hours。
8
Potato slices, washing the starch off the surface, can also prevent oxidation from becoming black。
9
Potato tablet bottoms. Put the salted ribs in place。
10
Put water in the high-pressure pan, then a tatter, and put the ribs in. The fire will be evaporated for about 40 minutes to the bone。
11
The rice is sweet and the ribs are fragrance. With potatoes, it's not greasy。Rice evaporation ribs Make Tips
1. When mixing, it is recommended that a full hand be held to make the sauce more permeable to the ribs and more delicious.
2. It is best to choose the more round, red and white of the ribs, so that the ribs evaporate.
3. In addition to potatoes, potatoes and taro-head mats may also be used, mainly to absorb the fat of ribs.
4 - Small rice grains, yellow colour and sweetness when cooked. After giving birth, many women use millet and red sugar to feed themselves. The abundance of millet nutrition can be explained by the beauty of “substitute gin”. However, because of the lack of lysine in millet amino acids and the abundance of lysine in meat, which can supplement the shortage of millet, it is suitable to mix with meat。