I used to think that the ribs were steamed for a long time, until I ate the steamed ribs in soy sauce, and the ten minutes of steamed ribs were also very delicious! Very, very tender! The taste is smooth and tender, full of oil aroma, made a few times to finally touch the door, the method is not very simple, but it is certainly delicious, record it. Under the ribs is a layer of fried Lipu taro, which is superb after steaming.
By crazy_go
<h2>Royalties</h2>
Ribs 250 g
Lipu taro 200g
Garlic, onion and ginger to taste
Sugar, salt, pepper a few
8 g of light soy sauce and oyster sauce
Tempeh 12g
Corn starch 10g
Salt 2 g
<h2>Practice steps</h2>
1, first to deal with the ribs, the sub-ribs must be cut into small pieces, you can ask the supermarket people to help cut well, about 2.5cm * 3cm size, ribs washed, soaked in ice water, soaked until there is no blood at all, I soaked for two hours, during the change of water 6 times, the last time poured flour in the ribs, kneaded, and then washed. Drain the washed ribs and wipe off excess water with kitchen towels.
2: Start marinating the ribs, 2 cloves of garlic, 2 slices of ginger cut into small pieces, then add soy sauce, cooking wine, oyster sauce, sugar, salt, white pepper, grasp and marinate by hand.
3: Stir 10g of corn starch with a little water.
4, add to the ribs three times, each time you have to wait for the last time to catch evenly and then add. Drizzle the ribs with a little oil and finally pickle, the oil must be added last! Seasoned ribs marinate in the refrigerator for at least 2 hours.
5: Let's process the tempeh, peel a few garlic, cut some green onions, ginger strips, put them in a bowl with the tempeh, and pour enough oil.
6: Cover with plastic wrap, steam for 10 minutes, let the tempeh fully absorb the oil aroma! Remove and cool after steaming.
7: Peel and cut into pieces of Lipu taro and fry or fry until golden brown.
8: Fry well and set aside.
9, at this time the ribs are also pickled almost, the steamed tempeh fish out, the oil can be left to stir-fry, tempeh and garlic paste (extra cut some garlic), added to the ribs together, stir evenly.
10, then put the ribs on the Lipu taro head, just lay a layer, do not stack the ribs.
11, put into the steaming box or steamer, steam on high heat for 10-15 minutes, do not steam for too long but will affect the taste.
12, Specific fees
13. After steaming, you can sprinkle some green onions to decorate. It was really amazing to eat, the tempeh was steamed in oil, the salty taste was also partly dispersed, and the whole dish was just right.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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