Chinese Food
Glutinous rice with spareribs in Lotus sauce
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When we get together for dinner, we are busy eating food and soup. We seldom eat. But in fact, if you eat some starch staple food, you will not only feel more comfortable in your stomach, but also enjoy more dishes. (snickering in...) this glutinous rice with lotus ribs. There are meat and rice. It's so satisfying to ladle it down. And as long as the previous night is ready. The next day the pot is steaming, it's not necessary to worry. It's time to chat. It's time to chat. It's time to nag. The banquet guests are not afraid to rush any more. -
Cooking ingredients
Cooking Steps
Step1:Wash off the blood. Soak the ribs. Soak for about an hour. Change the water every half an hour. It's better to keep it clean because it's steaming and not blanching.
Step2:Soak and drain.
Step3:Add sugar, salt, pepper, cooking wine and soy sauce to marinate. I think it will be delicious to put in red bean curd or oyster sauce. In addition, bean paste, sweet noodle sauce and sour plum sauce are also what I want to try. I just don't know what the final taste will be. Who tried to tell me about nemeng. Cover with plastic wrap and refrigerate for more than 5 hours. I did it overnight the next day.
Step4:The glutinous rice should also be soaked after washing. I soaked for more than two hours. Nimeng likes to eat soft and soft ones and soak them for a while. If it's soaked for a long time, it's better to put it in the refrigerator. Otherwise, it will be sour in hot weather.
Step5:Soak and drain.
Step6:Prepare the lotus leaf. If the lotus leaf is dry, it should also be soaked early and soft. This is my last one. It doesn't matter if it's a bit broken.
Step7:Pour the glutinous rice into the ribs and stir well. If you think there is too much juice, you can pour out a little. If you think the color of glutinous rice is too light, you can marinate it for a while to color it. Anyway, I'll adjust myself to the level I like.
Step8:Put them all in the lotus leaf. Don't see the lotus leaves are so beautiful now. They are old and faded after steaming.
Step9:Wrap it up and steam it in a pot. Turn the water on for 5060 minutes. I don't have a bamboo drawer. I'll use this stainless steel shelf instead. If the mud has a drawer, snigger. It's better to steam it out.
Step10:Do it. Sprinkle with scallion and pepper. Done.
Step11:There's meat and rice in one spoon. I was greedy when I took photos.
Cooking tips:* of course, there are tens of thousands of ways to make glutinous rice with spareribs and lotus leaves. What I do is just one of them. Of course, I can make friends, needless to say. I just give a choice and thinking to those who can't. (mass OS - no one can do it...) *I've chosen some sauces for marinating ribs. Of course, mud sprout can give full play to its creativity according to its own taste. Don't stick to mud. But I think it's delicious. *Everyone likes to eat glutinous rice with different hardness and softness. I like to eat glutinous rice with distinct grains and not paste them together. The time of soaking is determined by the texture of the rice. *The color of the same glutinous rice is the same. You can adjust it by adding more soy sauce or less soy sauce or soy sauce. *Again, the saltiness and freshness of your favorite food can be adjusted by the amount and duration of marinade seasoning. *Anyway, all of them can be adjusted according to their own taste. There is no exact number. After all, everyone likes it
