I don’t hide my love for Cantonese food. In fact, the delicious food in those tea restaurants is my favorite. But now I live in Wuhan, it’s almost unrealistic to eat these authentic Cantonese snacks at any time. When I’m a little greedy, I have to do it myself! For example, today’s “bean drum steamed spareribs” can be easily done at home as long as it takes a little time. Will you have the same “impulse” after watching it?
1 pork rib
15-20 pieces of Douchi
Moderate amount of ginger
Appropriate amount of garlic
Proper amount of cooking wine
Proper amount of soy sauce
Proper amount of sugar
Proper amount of starch
Appropriate amount of thirteen spices
Step 1Ribs must choose fresh ribs, one is enough, try to let the butcher help you cut into small pieces, or go home to use a chopper to change into small pieces. Then wash with cold or warm water, try to drain water, do not blanch.
Step 2The second step is the most important. Please read with 12 marks. Pickle the cleaned spareribs, and pay attention to the following figure 1: add appropriate amount of salt, sugar, ginger, garlic, cooking wine, a little egg white, starch, soy sauce, thirteen spices, and hold for a few minutes to ensure uniform absorption of seasoning; Next, take a look at figures 2 and 3. After the seasoning is evenly grasped, add a little dry bean drum (about 15-20 grains, it is recommended to buy a better quality bean drum) and grasp it again by hand. Then cover with plastic wrap and refrigerate for about half an hour.
Step 3Take it out of the refrigerator in half an hour to steam. First cut some small pieces of Lipu Taro as the base (Figure 1 below). It's a perfect match for steamed spareribs, especially sweet and soft glutinous. After the taro is set, spread the spareribs evenly on it.
Step 4OK, then it's easy. After steaming in the electric steamer, steam over high heat for 26 minutes. When the time comes, open the lid and carefully take out the steaming plate with warm wave oven gloves. Pour out the excess water and sprinkle with chives.