Chinese Food
Steamed spareribs with millet
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The traditional way to make steamed ribs is to wrap the ribs with rice flour and steam them. Instead of rice flour, millet is used to steam the ribs. It's another flavor. Millet is soft, waxy and moist. The ribs taste strong and delicious. It can also absorb the fat of ribs effectively. Potatoes absorb meat fat and have a strong flavor. Ribs absorb fat but are not greasy. The aroma of potato and spareribs can reflect each other.
Cooking ingredients
Cooking Steps
Step1:Wash the millet and soak it in water for more than 3 hours. Chop the ribs into 3 cm square pieces. Clean and control the water.
Step2:Cut the scallion, ginger and garlic. Pour into a large pot with the ribs. Stir well.
Step3:Then add salt, raw soy sauce, old soy sauce, cooking wine and salad oil. Mix well.
Step4:Then add starch and bean paste.
Step5:Continue to stir with your hands. Make all the ingredients fully melt with the ribs.
Step6:Finally pour in the soaked millet.
Step7:Stir evenly. Wrap the spareribs evenly with millet. Cover with plastic wrap and refrigerate in refrigerator. Marinate for 2 hours.
Step8:Potato slices. Wash off the starch on the surface. It can also prevent oxidation and blackening.
Step9:The potato chips are on the bottom. Put the marinated ribs together.
Step10:Put water in the pressure cooker. Put a grate. Put the ribs in. Steam for about 40 minutes until boneless.
Step11:Millet is soft, waxy, sweet and ribs are fragrant. With the bottom of the potato, it's not greasy at all.
Step12:Finished drawings.
Cooking tips:1. When mixing, it is recommended to fully grasp and stir with your hands. In this way, the sauce can easily penetrate into the ribs and taste better. 2. The best way to choose ribs is to choose those with round and thin ribs, bright red meat and white fat. Such ribs will be tender and delicious when steamed out. 3. In addition to potatoes, you can also use sweet potatoes and taro as the base, mainly to absorb the fat of ribs. 4. Small grains of rice with golden color and sweet taste after cooking. Many women use millet and brown sugar to raise their bodies after childbirth. It can be seen that millet is rich in nutrition. No wonder it has the reputation of acting ginseng. However, due to the lack of lysine in the amino acid of millet and the rich lysine in the amino acid of meat, millet can supplement the deficiency of millet, so millet is suitable for mixed consumption with meat. There are skills in making delicious dishes.
