Steamed spareribs with Taro
Steamed spareribs with taro are very popular in Guangdong teahouses. The sweet and glutinous taro and the delicious spareribs absorb the greasy meat, and the spareribs absorb the aroma of taro. I was not very successful this time. I was lazy and steamed in the rice cooker. The steaming bowl was too large to serve the steam. It looked very dry, but it did not affect the taste. My daughter came back from school and shouted that it was delicious. She couldn't wait to serve it. I hadn't taken photos yet. She picked up her mobile phone and clicked two of them for me, but the photos were a little sticky.Ribs must be marinated first, and more salt should be added than steamed ribs at ordinary times, so that taro will have flavor.
Step 1 . Half of taro, about 250 grams of soft steak.
Step 2 . Clean the ribs and marinate them with cornflour, soy sauce, chicken powder, salt and minced garlic.
Step 3 . Taro peeled and cut into thick pieces.
Step 4 . Put oil in the pot. After the oil is warm, fry the taro until it hardens. The purpose is to steam it out and keep the original pieces.
Step 5 . Drain the fried taro and spread it on the bottom of the plate.
Step 6 . Spread the cured ribs on the taro.
Step 7 . Put it into a steamer and steam until the meat is rotten.
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