It's another year when the lotus flowers are in full bloom in the lotus ponds in Jiangnan, and at this time, there are always vendors selling fresh lotus leaves and lotuses in the early morning by the West Lake. The lotus leaves are emerald green and stretched, and the lotus seeds are crisp and sweet, which is probably the taste of the end of summer in Jiangnan.
Lotus leaves and lotus seeds are cooked as ingredients, which is a common practice in Gangnam, and foods that absorb the essence of lotus leaves exude a seductive fragrance, which is refreshing and appetizing in the hot southern summer.
Lotus leaf pork rib rice is a seasonal delicacy that I really like, and the aroma is more intense with fresh lotus leaves, and today I added a freshly bumped salted egg yolk, which is even more flavorful.
Compared with the traditional lotus leaf rice, today's soaking rice uses the egg yolk flavor of chubi salad dressing instead of cooking oil, the unique flavor and lubricated taste of the salad dressing can make the rice fragrant meat aroma better blended, so as to finally have a more rich and mellow aroma, of course, the fat in the salad dressing can also make the rice grain more grainy and clear. It's a Gangnam delicacy that blends perfectly, and you can also try it.
< h1 class="pgc-h-arrow-right" > fee </h1>
Cupy salad sauce egg yolk flavor: 15 g
Pork ribs: 300 g
Glutinous rice: 250 g
Rice: 75 g
Soak rice with water: in sufficient amounts
Soy sauce for pickled rice: 10 g
Pickled rice with old soy sauce: 5 g
Green beans: 30 g
Corn kernels: 30 g
Salted duck egg yolks: 5 pcs
Marinated pork ribs with soy sauce: 20 g
Marinated ribs with dark soy sauce: 15 g
Marinated pork ribs with oyster sauce: 15 g
Cooking wine for marinating ribs: 15 g
Salt a small spoonful of ginger slices: 3 tablets
Chopped green onions: 20 g
Minced garlic: 10 g
Millet pepper ring: to taste
<h1 class= "pgc-h-arrow-right" > salted egg yolk lotus leaf pork rib rice </h1>
Prepare all the ingredients, cut the ribs into about 5 cm pieces and set aside, and today we will use the cuwpie salad sauce egg yolk flavor instead of the oil used in cooking.
2: Soak the ribs in clean water and wash them. You can change the water several times to clean oh ~
3, clean the ribs, be sure to drain the water thoroughly, and dry the surface water, and then add onion, ginger and garlic, soy sauce, soy sauce, oyster sauce, cooking wine and salt, mix well and marinate.
4, it is best to cover the plastic wrap refrigerated and marinated overnight, or more than 4 hours, which will be very flavorful~
5: Mix the rice with the glutinous rice and rinse it off.
6, wash the clean rice, re-add enough water, soak for more than 4 hours, overnight also.
7, soak the rice, fish out of the water, and be sure to drain the water thoroughly.
8: Add the egg yolk flavor and soy sauce of Cupi salad dressing, stir well and let stand and set aside. Replacing the oil in today's lotus leaf rice with salad dressing, its rich and mellow egg flavor can make the whole rib rice taste more flavorful, and can also make the steamed rib rice grains more distinct.
9: Then pour the rice from the previous step into the marinated ribs, mix well and set aside.
10, freshly bumped raw salted duck egg yolk, spray high liquor on the surface for backup, so that you can effectively remove fishy.
11: Wash the lotus leaves and wipe off the surface moisture and dust, then spread into a 18 cm diameter steamer basket and pour in the prepared rib rice.
12, finally put a few ribs on the surface, put on the salted duck egg yolk, which will be more beautiful and attractive.
13, sprinkle with green beans and corn kernels and basically complete
14, in the end, just need to wrap the lotus leaves, and fix it with a toothpick, put it into the steaming box or steaming pot, and steam for 50-60 minutes.
15, out of the oven, peel off the lotus leaves, sprinkle the green onion while hot to start!
<h1 class="pgc-h-arrow-right" > tips</h1>
Soaked rice and cleaned ribs need to be drained and used thoroughly! This way the last rib sticky rice does not have too much excess broth.