The fragrance pelvis
By VicentaLakin
We're going to be on vacation again. Where are you guys going? Remember when I was a kid and woke up in the morning, and I had five-coloured ropes on my hands, all the beautiful ones on my hands, and I had to wear them until the next rain, to be thrown down into the water, and now the legend turns into a little dragon, and now I don't have to wait until the end of the day to get a scallop, and I've had enough to eat? Let's have a sauerkraut. For a chef who doesn't know how to pack, this pelvis is a Gospel. You don't need a little trick like a crotch. By the way, I forgot to add mushrooms and more retrospect at: Webborg/Weblink Public
Recipe Recommendations
- ribs 500 grams
- glutinous rice 200 grams
- onion appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- eucalyptus leaves appropriate amount
- ginger slices appropriate amount
- salt appropriate amount
- sugar appropriate amount
- sweetening
- steamed
- an hour
- ordinary
Steps for The fragrance pelvis
1
The rice is washed clean and water is soaked
2
Onion cut
3
Ginger slices
4
Add well-cut ribs (bones are best chosen for five ribs with more meat, so that the evaporation of oscillated rice is more oily and the ribs are softer)
5
Add wine, soy sauce, oil consumption
6
Salt, a little sugar, evenly mixed
7
The longer it takes, the more it tastes
8
Leaf wash clean, water impregnated (fresh leaves used directly and, in the case of dry leaves, required early impregnation and soft cooking)
9
Boiled rice with dry moisture, extra sauce when you go in the pickle ribs, evenly mixed
10
One third of the leaves cut
11
One third of the leaves cut two by the width of the ribs
12
Put the strips under the leaves so they can wrap up the ribs
13
Picked ribs, covered in rice
14
On the leaves
15
More rice around the ribs
16
Sniffs in rolls
17
If you're afraid of spreading, you can fix it with toothpicks. Okay
18
The boiler is laid into the leaf, and the fire boils into the fire for about an hour, so that it is evaporated. (The time of the final steaming is adjusted to the amount of the quantity, and the water in the steaming pan is filled to prevent the burning from drying. It's more time-saving if you use a high-pressure pan
19
Want a bite
20
Isn't it easy for a cook who doesn't have a bagThe fragrance pelvis Make Tips
For more video tutorial updates: Weibo/WeChat Official Account [Qi Dian Shi Fen]