Chinese Food
Braised taro with spareribs in black bean sauce
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Autumn wind together. It's cold this day. Add one more garment to your body. It's better to have hot food in your stomach. Food is the most important thing for the people, which means that what they eat is more important than what they wear. It's not just the day of autumn. It's cold after that. You can eat more meat every day to supplement energy. Plus proper exercise. Don't stay up late. Don't worry about growing meat on your body. Today's steamed taro with spareribs. The spareribs don't need oil or water. Marinate and mix. Steam with taro for half an hour. It's fragrant, tender and tasty. It avoids the trouble of frying and frying. The air in the house is not polluted. There's no smell of oil. It's clean and light. It's a delicious and easy dish, whether it's for your own food or for your guests. If you are an office worker, marinate the ribs before you go out in the morning. Steam them when you come back in the evening. Stew the rice or wash and fry two vegetables while you are steaming. Nothing will be delayed. Taro has the functions of strengthening immunity, cleaning teeth and preventing caries, tonifying middle and Qi, and beautifying black hair
Cooking ingredients
Cooking Steps
Step1:Chop the spareribs into small pieces. Wash them. Wash them in water for 10 minutes. Squeeze out the blood as much as possibl
Step2:Cut ginger into thin shreds. Break up the dried red pepper and octagon. Add a pinch of pepper. Soy sauce, soy sauce, salt and sugar into the spareribs basin; the brands of soy sauce and soy sauce are different. Adjust the dosage according to the taste
Step3:Stir the spareribs and seasoning evenly, marinate for about 2 hours, and stir twice in the middle of the process to fully taste
Step4:After 2 hours, sprinkle 3 small spoonfuls of corn starch into the spareribs basin. The starch content is about 30g. How much can be adjusted. As long as the spareribs can be put on the pulp
Step5:Stir evenly, so that each piece of spareribs can be covered with starch paste
Step6:Scrape off the taro skin and clean it
Step7:Cut into hobs. Lay them on the bottom of the container
Step8:Put the spareribs wrapped with starch paste on the taro. You don't need to put in the ginger and star anise. Spoon two spoonfuls of spicy Douchi and spread it on the spareribs evenly. In this way, the taste of Douchi will seep into the spareribs during the steaming process
Step9:The water tank of Westinghouse steam oven is filled with enough pure water. Put the taro into the middle layer of the steam oven. Select the steaming mode. 100 ° c.35 minutes. Press the start button. After one minute, enough steam will diffuse in the oven. You can see the status of the ribs under the oven through the double glass door
Step10:It's time to open the oven door. Wait for the hot steam to dissipate. The steamed spareribs and taro are fragrant and fragrant. Distilled water is gathered at the bottom of the oven. When it's cool, it's clean with a cloth. Sprinkle with shallot powder and eat.
Cooking tips:[a few words] 1. Choose the small ribs. The meat is tender and suitable for cooking. Because it is not blanched, soak it in water for a while to remove the excess blood water. Marinate it in advance to taste. Oyster sauce can be used instead of raw soy sauce and sugar. Wrap a layer of starch paste to lock the gravy. The meat is tender and tasty. 2. The steam oven can be used as a steamer. The steam is sufficient. The heat is even. There is no need to preheat it. From in to out for 35 minutes. Row The bone and meat are tender, fragrant and smooth. The taro is soft and waxy. There is no steamer. It can also be done with a common steamer. The steaming time is adjusted according to the depth of the container used. There are skills in making delicious dishes.
