When it comes to steamed food culture, Guangzhou has to be mentioned. In this place where Chinese food has become a great success, there are many restaurants that use "steaming" as the main cooking method to keep the original taste of the food. The steamed meals contain much less fat and are very healthy. For steaming, mastering the heat is very important. It's not good to be too old or too old. The seasoned food raw materials are placed in a vessel, and then placed in a steamer to use steam to mature. According to the different food raw materials, it can be divided into three types: fierce steaming, medium fire steaming and slow fire steaming. Generally speaking, use a strong fire for steaming, but use a medium or small fire for fine materials. The characteristics of this "steamed onion ribs" fully penetrate the sweetness of onions into the ribs, making the ribs smooth and sweet to eat, and the "steaming" effect does not make the ribs meat become old due to cooking for too long. hard.
Material
| Black pepper sauce | |
| Ribs | |
| onion | |
| olive oil | |
| soy sauce | |
| Flour | |
| granulated sugar | |
| Shimizu |
Ingredients: onion and ribs.
Wash the onions, peel the old skin and shred.
Soak the ribs for a while, remove the blood, put it in a plate, add the appropriate amount of black pepper paste, sugar, raw powder and water and mix well.
Marinate for about an hour.
Place the shredded onion in the steaming tray.
Arrange the marinated ribs on the onions.
Bring the water to a wok, put it in a steaming rack, and drain the ribs.
Cover the pot and steam for 15 minutes.
You can turn off the fire.
