Black rice evaporation ribs
By VicentaLakin
Black rice is ink and rich in nutrients. It is a combination of medicinal rice with pure tastes and a reputation for “Black Pearl rice” and “The King of the World's Rice”. It is written in an ancient book that black rice is used to regenerate kidneys, to warm the stomach, to clean the blood, to clean the liver, to glitter the intestines, to replete the lungs, and to eat for a long time, so it is called long-lived rice. Bamahami is a long-lived rice in the Pamawan Autonomous District, a long-lived town of the world. The black rice, which grew up from drinking the water of the Bamá mother ' s river, without the application of fertilizers and with a high nutritional value, protects the health and longevity of successive generations。
Recipe Recommendations
- ribs appropriate amount
- Bama black rice appropriate amount
- salt appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- bean curd appropriate amount
- peanut butter appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- spiced powder appropriate amount
- sesame oil appropriate amount
- corn starch appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Black rice evaporation ribs
1
The ribs are torn up in smaller pieces, cut a couple of knives for taste, add all the spices, then corn starch, and make one night in the fridge。
2
Bamahemi。
3
Cold water all night。
4
Draw a layer of oil on the plate。
5
Dry the water from the black rice, add a little salt to it, and stick it evenly to the ribs with your hands。
6
It's discharged in the oil-painted plate. I made two plates
7
The steam pot is on fire, more water is added, the steam is on top and it's in the ribs, and it's covered in fire for about 80 minutes。
8
It's good-looking and delicious black rice venom. Nutrition is better than the usual white rice。
9
Completed Chart
10
Completed Chart
11
Baby tastes good。
12
Baby tastes good。