Steam ribs
By VicentaLakin
Today's dish, which is the cuisine of the year's night, is absolutely fragrance, and it's beautiful, yellow-leaved, red-haired ribs, fragrance plum. It's delicious. I've made two plates, nothing left。
Recipe Recommendations
- ribs two
- plum dried vegetables appropriate amount
- onion a
- dried chili four
- Jiang a
- octagonal a
- Fish balls or shrimp meatballs five
- fermented corn dough appropriate amount
- salt 1.5 teaspoons
- soy sauce a tablespoon
- soy sauce half a tablespoon
- white sugar a teaspoon
- salty and fresh
- steamed
- an hour
- simple
Steps for Steam ribs
1
Raw materials。
2
Bone rinds, onions cut apart, dry peppers immersed and sliced. Eight o'clock. Plumbing and washing。
3
You put oil in the pot, and the little flamingo makes the ginger. Put the scent in the ribs, dry pepper. It's fine。
4
In old smoke, raw smoke, white sugar, salt, tan on the fried ribs. Put in a good plumb and turn off the fire。
5
It's in the bowl or on the plate。
6
The loaf is ready and fermented twice in the warm。
7
Double evaporation cage, 30 minutes first, 30 minutes ribs, then graft on top, 15-20 minutes together
8
Five minutes after steam. It tastes so good when it's a loaf and a prune。Steam ribs Make Tips
When eating this during Chinese New Year, pay attention to the plating. My family doesn't have a very large plate, but if we did, I would put the steamed ribs in the middle and surround them with lotus leaf buns. You can steam it in a large bowl; I used a plate because I styled the presentation, and I steamed the rest in a small bowl. The recipe for the lotus leaf buns is here: http://home.meishichina.com/space-84674-do-blog-id-333589.html The lotus leaf buns are very thin and take less time to steam than steamed buns.