Chinese Food
Stewed spareribs with black bean sauce
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Not long ago, I made a pot of stewed rice with three pieces of preserved meat. I couldn't help sharing it with my friends. There was a lot of commotion. The foodies asked me to try one after another. The sisters said even more impolitely. I'll have my stewed rice for the next party. Now that you are so fond of potted rice, we plan to make a series of classic Cantonese potted rice and share it with our relatives, so that the visiting friends can get something back. Stewed rice is a classic food in Guangdong. When you go to a restaurant, you have to be patient if you want to eat it. Because it's characteristic of making it now. It takes 30 minutes to taste the delicious food when you order or produce it. When it's steaming and creaking, the stewed rice will be brought to the table. When you open the lid, the aroma of rice will mix with the flavor of various dishes and permeate the whole space The impatience of waiting has long been forgotten. At this time, quickly pick up the chopsticks and spoon. Mix the rice well first, and then see if there is a perfect burnt yellow pot at the bottom
Cooking ingredients
Cooking Steps
Step1:Prepare the necessary ingredient
Step2:Chicken pecks rice. Bean and fruit are on sal
Step3:Wash and drain the ribs. Chop into small pieces. Add salt, soy sauce and oyster sauce
Step4:Plus a tablespoon of mashed garlic noodles and soy sauce (without mashed garlic noodles and soy sauce, garlic can be used instead of chopped soy sauce
Step5:Finally, stir in chicken powder, starch, sugar, and a little sesame oil. Stir for half an hour
Step6:Wash the rice and soak it for 30 minutes. Marinate the ribs at the same tim
Step7:Soak Tangcai and wash it for a whil
Step8:Apply a layer of edible oil to the casserol
Step9:Pour the soaked rice into the pot. The water content is about 1 cm higher than the thickness of the rice
Step10:Cover the lid. Medium heat. Turn the rice into a small heat after boiling. When the rice boils, the casserole will overflow some rice slurry. Leave a gap in the lid
Step11:When cooking, wash the small Tangcai. Cut off the withered roots and old leaves of the head and tail. Wash and shred the small peppers
Step12:Turn the casserole every minute or two, so that every place at the bottom of the casserole can be evenly heated. Do not heat one place all the time. It will paste the bottom. When the water is almost dry, open the lid of the casserole
Step13:Spread the marinated spareribs on the rice evenly. Do not fold them all together. It will affect the even penetration of heat. Pour some soup into the ribs togethe
Step14:Cover the pot. Simmer for 15 minutes. Turn off the heat and simmer for another 5 minutes before uncoverin
Step15:Add some water to the soup pot. Add 2 grams of salt and a little cooking oil to boil
Step16:When you have cooked Xiaotang caizhuo, take it u
Step17:Spread it directly on the rice. Sprinkle with shredded pepper and enjo
Step18:Finished product drawin
Step19:Finished product drawin
Cooking tips:Food tips - during the cooking process, when the water in the casserole is almost dry, prepare to put the dishes. At this time, move quickly. After putting the dishes, immediately cover the lid. Do not open the lid in the middle of the process, so as to avoid that the dishes are not easy to ripen. The casserole can be coated with a layer of cooking oil to prevent the paste pot. The rice is good-looking in shape, clear and not rotten. It's better to marinate the spareribs in advance. It's better to marinate them overnight. Pot rice is very suitable for a family. It's delicious for a family in half an hour. Office workers who are short of time can easily make it. Side dishes can be added according to your own preferences. Do not burn when cooking. In this way, it is easy to overflow a large amount of rice slurry to put out the fire at the head of the stove. It is also easy to paste the bottom of the pot. Boil the pot into a burnt black color. There are skills in making delicious dishes.
