The rice bone
By VicentaLakin
i'm not a smart student at school, i'm slow, i'm late, i have to prepare my exams well in advance, i can't help but ask questions at school, and 76 per cent of the time i'm in it. i'm the least good at cooking. i'm the best at cooking. that is to say, the food that can be prepared in advance and that needs time and energy to make the material taste slowly is something that i like to do and can do. to recommend to the tx today a meal that is all-powerful, which seems to be available only in a hotel, which is not very technical, and that will make you very successful and impressed by those who share your food. would it be enough for us to live our lives in such a low-powered and rewarding environment? it was meant to be rice rice, but when the rice bubble was good, it was broken a few days ago, and then it was temporarily turned into rice bones. the bad guys say i'm very resilient。
Recipe Recommendations
- ribs 500 grams
- glutinous rice 300 grams
- cabbage leaves appropriate amount
- ginger appropriate amount
- Cooking wine, 1.5 tablespoons
- white sugar a spoonful
- white pepper a spoonful
- soy sauce 1.5 tablespoons
- salt 2 and a half scoops
- salty and fresh
- steamed
- several hours
- ordinary
Steps for The rice bone
1
Gnome wash, soak overnight。
2
the ribs are cut to about 4-5 cm long, immersed for one hour with fresh water, flushing out the blood water and drying; the above-mentioned fabrics, other than olive oil, are transferred and modulated. refrigerated pickled more than two hours。
3
The salted ribs are added to the rice, mixed, with a little olive oil, for four to five minutes. It was followed by a cabbage leaf in the steam cage, and a layer of rice, so as to lay out the ribs that were sticky. (In fact, the proper course of food should have been with a leaf, but with no leaf on my hands, I would have replaced it with a cabbage leaf, and it turns out that, apart from a little fragrance, the dish itself is intact and delicious. I'm not sure
4
The upper layer is covered with a green leaf. The pressure pan evaporates 35-40 minutes。
5
Let's open up the cabbage and put some pepper paste on it. You'll be very drunk when you open that lid and then you see the white rice and the soft little steaks lying there。