The rice chopper
By VicentaLakin
I'll teach you to make a hard dish today. It's the best way to cook a home meal. It's delicious. It's better to do it at dinner. It's the best way to do it. The ribs are the usual foods, the taste of which is delicious, the filling of the air, the many ways in which the ribs can be made of the sauce, the stew of the ribs, the red fever, the vinegar, the frying, all delicious. Among the many, I love steam. Vapouring methods make it easier to retain nutrients for food, which are less greasy, less smoke-free and, while costly, are not lost and healthier. The fragrance of rice is delicious and a mild food supplement that can make up, make up blood and warm the stomach. The fragrance of the ribs is made of greasy rice, which is then evaporated with a leaf, and the venom of the venom is fresh and fragrance, and the fragrance of the fragrance, which is very delicious, both as a dish and as a staple food, with a sip in the mouth, and with a faint smell of leaf。
Recipe Recommendations
- glutinous rice 300g
- pork ribs 2 pieces
- Dried rice dumplings leaves 4 tablets
- ginger 1 block
- soy sauce 10g
- soy sauce 15g
- oyster sauce 10g
- white granulated sugar 1 teaspoon
- freshly ground black pepper a little
- shallots 1
- salty and fresh
- steamed
- an hour
- ordinary
Steps for The rice chopper
1
Prepare all the ingredients。
2
The rice was cleaned and then immersed in water for more than two hours。
3
The pig ribs were immersed for two hours with fresh water, and the water was exchanged several times in the middle of the journey, so that the blood came out。
4
After the dry leaves had been cleaned, they were immersed in water for about two hours。
5
The ribs are filled with ginger, stork, raw, old, white sugar and, to a lesser extent, black pepper。
6
The spices and the ribs are fully tuned by hand and made for more than an hour。
7
A well-breeded lumbered lumber is dried, poured into the pelvis, evenly mixed, so that the pelvis is covered with grain。
8
Drys the water with a bubbling leaf and lays it on the inner wall and the bottom of the steam cage。
9
Then the raisins are poured into the steam cage, evenly laid, and the surface is covered with raisins。
10
Turn the extra leaves over, cover the rice ribs, and wrap them up。
11
The steam cage is then placed on the steamboard, which is placed in the steambox。
12
The steam oven selects a "purified steam" mode, setting a temperature of 100 degrees for an hour。
13
When it's evaporated, it removes it, lifts it out of the surface, cuts out the extra leaves around it, and then throws onions to eat it。The rice chopper Make Tips
1. Placing is longer and more delicious. 2. The old twitch, which can add a little more to the old twitch, and the steamed ostrich rice, which will be darker, better colored and more appetiteful. 3. The time of vapour shall be adjusted to the size of the packaging and the size of the zirconium. I'm using a steamed oven, and if not, I can also use an ordinary steam pan. The evaporation time is longer and the bottom of the pot is filled with enough water to avoid evaporation。