Use a casserole and then cover it with tinfoil. The steamed soy pork ribs are fragrant and tender, and the pressed soybeans taste soft and waxy. The soy sauce and gravy penetrate into the soybeans. Coupled with the unique bean aroma of the soybeans themselves, the taste is very delicious.
Effects of fermented beans and soybeans:
Douchi is a soy product. Soybeans are soaked, steamed, koji made (producing a special enzyme system), then mixed with ingredients such as salt, soy sauce, etc., and finally fermented and dried. The final fermented bean product contains a variety of amino acids and can be cooked as a side dish or eaten directly.
Soybeans: Sweet taste and calm nature. Enters the spleen, lungs, and large intestine. Strengthen qi and strengthen the spleen, nourish blood and moisten dryness, promote water and reduce swelling. It contains about 40% protein, which is comparable to animal protein in terms of quantity and quality. Therefore, soybeans are known as "vegetable meat" and "green dairy cow".
Soy bean pork ribs cup
By KaileyDooley
Recipe Recommendations
- soybean 1 handful
- ribs half a catty
- onion 1 piece
- Purple pepper 4 capsules
- garlic 5 capsules
- Jiang 2 tablets
- jingua one
- oyster sauce 1 tablespoon
- douchi 1 two
- soy sauce 2 tablespoons
- cornflour 1 tablespoon
- cooking wine 1 scoop
- white granulated sugar appropriate amount
- pepper small amount
- chicken essence small amount
- salt small amount
Steps for Soy bean pork ribs cup
1
Raw material diagram.
2
Decorative cup.
3
Chop the ribs into small pieces, wash them, place them in clear water, add cooking wine and soak for half an hour to remove the blood and fishy smell.
4
Drain the pork ribs and set aside.
5
Cut fermented beans, ginger, purple pepper, and green onions into cubes, and press the garlic until paste for later use.
6
Put oil in the pan and saute the garlic and fermented beans until fragrant.
7
Then mix the fried garlic, fermented bean and cooking wine, oyster sauce, soy sauce, ginger, pepper, salt, sugar, corn flour, and chicken essence into the ribs and marinate well, seal them in a dense bag, and place them in the refrigerator for three hours or overnight.
8
Wash the soybeans, soak them overnight, drain and set aside.
9
Put the soybeans into an electric pressure cooker, add a small amount of water, then hold the pressure for 5 minutes, turn off the electricity and simmer for another 5 minutes.
10
Add water to the pan, place a casserole, and cover the casserole with tinfoil.
11
When the ribs return to room temperature, mix the soybeans, ribs and purple pepper well and place them in a casserole.
12
Cover the casserole and steam for 15-20 minutes over high heat (the pork ribs steamed in this way are tender and tender, and the steaming time depends on the amount of ribs or the size of the heat).
13
Open the lid, sprinkle with chopped green onion, cover and simmer for 1-2 minutes.
14
Making of the golden melon cup: Use a tool to remove the melon cover.
15
Remove the melon flesh with a spoon, cut the edges evenly with a knife, and wash them for later use.
16
Pour water into the pot, place a small plate, and then put the golden melon cup into high heat and steam for 5 minutes.
17
Put the drum-flavored soybean ribs into the golden melon cup.Soy bean pork ribs cup Make Tips
1. The steaming time for pork ribs should be determined based on the quantity of ribs or the heat level; if you prefer a melt-in-your-mouth texture, extend the time accordingly.
2. When pressure-cooking soybeans, the water should be about 0.5 cm above the beans; this prevents the beans from bursting, keeping them distinct with a soft and glutinous texture.