Full of gold and jade - steamed spareribs with millet-You Are Foodie

By Edith
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Full of gold and jade - steamed spareribs with millet

The traditional method of steaming spareribs with rice flour is to wrap the spareribs with rice flour, and steaming spareribs with millet instead of rice flour is another flavor. The millet is soft and waxy, and the spareribs taste strong and delicious. With potatoes as the base, you can also effectively absorb the fat of ribs. Potatoes absorb meat fat and have a strong flavor, while ribs absorb fat from potatoes without being greasy. The aroma of potatoes and ribs reflect each other.

Main Ingredients

Auxiliary Ingredients

1. When stirring, it is recommended to fully grasp and stir by hand, so that the sauce can penetrate the ribs more easily and taste better.  2. It is best to choose the ribs that are round and thin, with red meat and white fat. Such ribs will be tender, smooth and delicious when steamed.  3. In addition to potatoes, sweet potatoes and taro can also be used as the base, mainly to absorb the fat of ribs.  4. Millet is small, golden in color, and sweet after cooking. Many women use millet and brown sugar to take care of themselves after giving birth. It can be seen that millet is rich in nutrition. No wonder it has the reputation of "generation ginseng". However, the amino acid of millet is lack of lysine, while the amino acid of meat is rich in lysine, which can supplement the deficiency of millet, so millet is suitable for mixed consumption with meat.

Step 1 . Wash the millet and soak it in water for more than 3 hours; Chop the spareribs into small pieces of three centimeters square, clean and control the water.

Step 2 . Dice the shallots, ginger and garlic, pour them into a big pot with the ribs, and stir well.

Step 3 . Then add salt, soy sauce, soy sauce, cooking wine and salad oil, and stir well.

Step 4 . Then pour in starch and bean paste.

Step 5 . Continue to stir by hand to make all the ingredients fully blend with the ribs.

Step 6 . Finally, pour in the soaked millet.

Step 7 . Stir well, let each sparerib be evenly wrapped with millet, covered with fresh-keeping film, put it into the refrigerator for refrigeration, and marinate for 2 hours.

Step 8 . Slicing potatoes and washing away the starch on the surface can also prevent oxidation and blackening.

Step 9 . Put potato chips at the bottom and stack the cured ribs.

Step 10 . Put water in the pressure cooker, then put a grate, and put the ribs in. Steam over high heat for about 40 minutes until boneless.

Step 11 . Millet is soft, waxy and sweet, and ribs are fragrant. With potatoes at the bottom, it's not greasy at all.

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