Rib meat is thinner, the taste is more tender, nourishing yin and dry, the effect of refining and replenishing blood, rice cakes are mostly made of glutinous rice (jiang rice) or glutinous rice flour as raw materials, adding different auxiliary materials made of seasonal food, containing protein, fat, carbohydrate, niacin, calcium, phosphorus, potassium, magnesium and other nutritional elements; today this rib rice cake is a shanghai classic snack, the traditional Shanghai style method, ribs are not common small ribs, but fried crispy ribs, rice cakes are cut into large pieces, and the large ribs are burned separately, The sticky rice cake is served with a sweet sauce, the ribs are crispy on the outside and tender on the inside, and the rice cakes are soft and sticky.
Pork chops 250 g
Rice cake 200 g
2 eggs
Flour to taste
Sugar to taste
Salt to taste
A pinch of pepper
A little starch
Pork bone broth to taste
Sweet noodle sauce 15 g
The cooking process of pork rib rice cakes
1. Wash the pork chops and rice cakes first.
2. Loosen the pork chops with the back of a knife, and cut a few knives and tendons at the edge of the pork chops.
3. Place the pork in a bowl, add a little salt, pepper and 1 egg white and grasp well by hand.
4. Then add a little starch and grasp well, marinate for 20 minutes, and prepare a small bowl of pork bone broth or stock.
5. Prepare a clean bowl, add an appropriate amount of flour, add 1 egg and a little water to make the batter.
6. Heat the pot, add 15g of sweet noodle sauce, small bowl of pork bone broth and appropriate amount of sugar, simmer over low heat, simmer thick and set aside.
7. Pour more cooking oil over high heat, wrap the marinated pork chops evenly over the paste, put them in the pan and fry until slightly yellow.
8. Add the rice cake and fry until it floats, then set aside.
9. Continue to heat the oil in the pan, and when the oil temperature rises, fry the large steaks again until golden brown.
10. Place the fried rice cakes and ribs on a plate and pour the sauce and spicy soy sauce you have made before, and you're done!
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