Health benefits
Taro: tonic
Spare ribs: maintain healthy skin and mucous membranes
Ingredients
Taro ( 8 ) | Pork Ribs ( 300g ) |
Onions ( Appropriate amount ) | Ginger ( Appropriate amount ) |
Grass fruit powder (appropriate amount) | Cooked sesame oil ( appropriate amount ) |
Cooking wine ( Shidong ) | Salt ( A small amount span> ) |
Cornstarch ( A small amount ) |
How to steam pork ribs and taro
1.Put the ribs into the pot under cold water, add onions, ginger slices and cooking wine and blanch them to remove the smell
2.Separate the minced ginger and green onion into white and chopped green onion
3. Rinse the blanched pork ribs with clean water to remove the scum, then add salt, minced ginger, green onion, a small amount of cornstarch, grass fruit powder, and light soy sauce, mix well and marinate.
4. Peel the taro when pickling.Friends who are allergic to taro must remember Wear gloves, otherwise it will be very itchy.
5.After peeling the taro, sprinkle with appropriate amount of salt, then pour a spoonful of sesame oil and mix uniform.
6. Place the marinated ribs at the bottom of the bowl.
7.Put the taro on top.
8.Put the water into a steamer with boiling water
9.Timed for 35 minutes.
10.Steam it and invert it into a plate, sprinkle with chopped green onion and eat
Tips
Marine directly without blanch It's okay to prepare it, but I thought that blanching it could remove some unclean things, so I blanched it anyway.Steamed food is not salt-resistant, so add less salt.In the past, steamed pork ribs were made with steamed noodles.I thought it would stick together and turn out beautifully when turned upside down, so I put the pork ribs underneath.If it is this kind of steaming, you can put the taro under the plate and the ribs on top and steam it directly.Since the steam starts from the top, 30 minutes is fine that way.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
