Stewed rice with spareribs and taro recipe-Chinese Food-best chinese food recipes-cooking food

Stewed rice with spareribs and taro

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When you open the lid, you can hear the sizzling of the pot at the bottom of the pot. Rice flavor. Meat flavor. Rice grains absorb the grease spilled from meat. They are full and smooth. Steamed meat in rice soup. Juicy and tender. Drench the sweet soy sauce while it's hot. This way, you can satisfy all your appetites.

Cooking ingredients

Cooking Steps

Step1:Wash rice. Soak for 2 hours. Let rice absorb enough water. This is the key to avoid touching the bottom of the pot.

Step2:Taro and spareribs are all cut into small pieces. They should be as small as possible, otherwise they are not easy to be steamed. Small pieces of spareribs are also good for steaming out oil and taste

Step3:Let's drain the spareribs, salt, sugar, pepper, cooking wine, monosodium glutamate and a little oyster sauce, mix them and marinate them. When they are steamed, let's return the spareribs to room temperature.

Step4:Taro in cold water. Boil. Season with salt. Drai

Step5:Put a little water higher than the rice noodles. The amount of water depends on the degree of water absorption of the rice. It's less than the usual cooking, because the rice has been soaked. Then drop a little oil. Cover. Boil in high heat. Turn water to minimum heat as soon as it's boiled.

Step6:At the same time, put a little water in the ribs. Put a spoon of starch. Mix well. Then put the taro and onion in. Mix well

Step7:Be sure to watch when cooking. Huahua especially has a glass cover for the casserole. It's easy to observe. Once the water level is even with the rice, put the meat

Step8:Spread the spareribs. Make sure you move fast. Cover the spareribs

Step9:When the water is boiled, the whole process should be done with low heat. After covering, it should be stuffy for about 10 to 15 minutes. If the water quantity is too small by visual inspection, you can pour a little boiling water along the edge of the pot.

Step10:After about 15 minutes, the ribs should be cooked. Turn off the fire and keep it stuffy for another 10 minutes. If you hear the noise, you can smell the paste. It's just that the water is too little and the fire is too big. You can add water. Don't let the rice paste too much. But try not to. Otherwise the rice will be too soft and rotten.