Onion rice ribs
By VicentaLakin
Do you like "black rice" and so-called "black rice" is a soft, soft, soy sauce-colored rice with the scent of ribs and leaves, with onions on it? With a little memory of this dish in the restaurant, you can do it again。
Recipe Recommendations
- ribs 400g
- glutinous rice 300g
- eucalyptus leaves 2 bunk
- onion several
- Jiang appropriate amount
- seasonings appropriate amount
Steps for Onion rice ribs
1
i bought two ribs, 1.6 kg (which i actually used only half) a night early to dry, and pickle, which is ordinary salt, wine, ginger, raw smoke, old smoke, pepper powder, cooking oil, etc., so i could have anything at home, so i added a large spoon of rib sauce to my house, and there was little need for salt. the freezer stays for the next day。
2
Beaked rice for 5 or 6 hours or more. Clean it up and add a little sauce and onions before you go in the pot (silent rice and sauce coloured, preferably for half an hour, depending on the taste of the family) and a little less color and taste。
3
Tilts on steam boilers or leafs (which are usually sold at supermarkets) are prepared first, with ribs on them, for about 50 minutes, during which time the rice can be mixed once or twice and the heat is more even. The onion is spilled before the boiler, moved to the plate or directly on the steam cage. TableOnion rice ribs Make Tips
On the whole, the raisin pickle process is coloured, tasted, and can be a little bit heavy and dark, and the luminum mix is less edible. The ribs are prepared one day in advance, the next morning the rice is soaked, the rice is prepared for lunch or at night, with about 50 minutes to the steam cage, and other food items are ready for the table。