Original Amoy Most Kitchen Amoy Most Kitchen is included in the topic #3 recipes of the week
It's so hot, why stay in the kitchen and sauna?
Too lazy to do it and want to eat meat?
Steamed pork ribs in soy sauce Know what?
Wait, what's the situation? How do you bring me two copies?
The same ingredients, one is a hot dish, one has become a snack?!
Feel the allure of this snack ↑↑↑
Speaking of Cantonese food, do you remember this Hong Kong Lily Residence that saved the entire deserted shopping mall with the efforts of one store?
The chef in the shop said:
“
Do not open the oil pot, and only 4 steps
You can make steamed pork ribs with authentic soy sauce!
”
Is there such a good thing in the world?
Hurry up and learn!
☟☟☟
Preparation of ingredients
Pork ribs in the middle 1 kg / sugar / minced garlic
Corn starch / peanut oil / salt / chives
Production process
-1-
Cut the ribs
Cut the ribs into 2 to 3 cm for easier flavoring.
Unit of measurement:
The size of the spoon in the image on the right is the standard
1 scoop = 15 ml of water
-2-
Pickled
Add half a spoonful of salt, one spoonful of corn starch, 1/4 spoonful of sugar, half a spoonful of peanut oil,
Grasp well and marinate for a while.
Small tips:
(1) Too long a marinate time will make the ribs become woody;
(2) Adding peanut oil can make the ribs more shiny;
(3) Adding sugar can effectively freshen up.
-3-
Process tempeh
Tempeh is done in two ways
(If you don't want to open the oil pot, please choose the first one!) ）
Method one
Wash and use directly
↓
Method two
Make into soy sauce
Wash off the powder on the surface of the tempeh and drain.
Heat the oil for 10 seconds, fry the minced garlic and add the tempeh and green and red pepper rice and stir-fry. (Ratio is 1:1:1)
Add a spoonful of garlic puree and a spoonful of tempeh to the marinated ribs.
Add soy sauce to the marinated ribs to your personal taste.
Tips
Tempeh should not be put more, otherwise the ribs will be bitter to eat.
Keep the sauce in the refrigerator and use as you go.
-4-
Steam on the pot
The bottom of the plate is covered with Guangdong's unique Chen Cun powder,
The home version can be replaced with corn kernels, sweet potatoes, and pumpkins.
Finally, the ribs are evenly stacked and steamed.
▼ Heat ▼
Steam on high heat for 8 minutes, then simmer on low heat for 3 to 4 minutes.
Carefully remove the plate from the steamer and sprinkle the chives (green onion),
This Cantonese dim sum is elegantly completed
Sweat like a pig? inexistent!
The taste is more tender and crisp than other "enchanting ribs",
With a gentle sip of the mouth, the flesh and bones are separated in an instant,
The powder skin at the bottom of the plate also borrows light and becomes salty and fresh.
Obviously, it is a meat-style snack, but there is no trace of greasy feeling~
Refreshing and refreshing, perfect for summer when the appetite is low!
At the enthusiastic request of everyone who wants to be lazy in the summer,
Brought this steamed pork ribs in soy sauce that did not open the oil pot,
Remember to turn in your homework!
Original title: "Zero greasy" steamed pork ribs with soy sauce, you can get it at home in 4 steps! 》