Unconsciously, I have already passed the snow festival, to be honest, I really don't know, or my colleagues are talking today, I just realized. The weather after the light snow, it is really cold, getting colder, drier and drier, and the snow in the north will be more and more.
In this kind of weather, it is time to eat more nourishing things and use them to supplement the body. When it comes to tonics, it is certain that the vast majority of friends, the mind thinks of eating big fish and meat, to be honest, eating more is indeed good, but eating more is not good, hoarding fat, there is also a certain burden on the body.
So after the light snow, it is better to eat chicken, duck and fish meat than to eat this dish, it is taro. Taro is a vegetable in autumn and winter, which is very in line with the season, and it is also very nutritious to eat more rhizome foods in winter. Eat more taro, good for the stomach, and it is rich in fluoride, but also to protect the teeth. Today I will share with you the delicious method of taro, fragrant and soft glutinous, nutritious and nourishing.
Recipe: Lipu taro, ribs, green onion and ginger, coriander, salt, sugar, white pepper, soy sauce, oyster sauce, cooking wine, starch, cooking oil
1: Prepare a Lipu taro, put it in water to wash it, then peel it and cut it into pieces. Cut not too small, otherwise when steamed, it will be gone, and the taro after cutting will be put aside for later.
2, below we will treat the ribs, the ribs are washed and chopped into small pieces, but there is no need to blanch the water, we prepare a basin of water, put the ribs into the soaking, soak for about 30 minutes, soak the blood water in it, and then rinse it clean and control the water.
3, after controlling the dry water of the ribs, we add ginger slices to it, and then add a spoonful of salt, sugar, white pepper, soy sauce, oyster sauce, cooking wine, and then pour a little starch, and finally pour a spoonful of cooking oil, wear gloves to grasp and mix it evenly, mix well and cover the plastic wrap, put it in the refrigerator for half an hour.
4: After the ribs are marinated, we mix them with the cut Lipu taro, and then grab and mix them evenly. Mix well and place the taro and ribs directly on top of the steamer and start steaming. Steam for about 40 minutes, until the ribs are steamed, then you can get out of the pot, sprinkle with green onions and coriander, and serve on the table.
Before steaming the ribs, be sure to marinate them, the longer the marinade, the better, so that the more flavorful and delicious. After the pot, the taro steamed ribs, the taro is fragrant and soft, the ribs are fresh and tender and deboned, and it is too fragrant to eat a bite. After the cold weather in winter, come to a plate, fresh and delicious is really enjoyable.