Recipe: Steamed ribs with lotus leaf

Home Cooking Recipe: Steamed ribs with lotus leaf

Notes:

There are many places in Xiahe's cuisine. In August, it is the season when the lotus blossoms. At this time, the lotus leaves in the park are connected to the infinite green sea. The delicate lotus flowers are dotted with them, attracting numerous visitors to stop and watch. A breeze came, the fresh lotus leaf aroma, people feel refreshed, really want to take a few pieces of lotus leaves into the dish, to feel the lotus leaf with dew is what it is. Of course, now in the park to pick up the lotus leaf lotus is to punish the silver drop! It doesn't matter if it's eight, there are fresh lotus leaves in the current market, and the price is also affordable. (This time, the steamed pork ribs of lotus leaf rice are 2-4 people, only one large lotus leaf is needed.) Use the lotus leaf to enter the dish, not only to adapt to the season, but finally to bring the steamed dishes together with the steamer to the table. In front of the guests, like the veil of the girl, the lotus leaf wrapped with the ingredients is gradually uncovered, and then Cut along the edge of the steamer, this reveals the true meaning of the dishes, watching the guests from curiosity to amazed eyes, there is a sense of accomplishment that can't be said! In addition to bringing visual effects, the lotus leaf is also a very elegant dish when you taste it and taste it with other ingredients.

Ingredients:

Steps:

  1. Home Cooking Recipe: Glutinous rice is soaked in water for 5-8 hours, fresh lotus leaves are soaked in light salt water for half an hour and then washed.

    Glutinous rice is soaked in water for 5-8 hours, fresh lotus leaves are soaked in light salt water for half an hour and then washed.

  2. Wash the ribs and cut into small pieces, marinate for 2 hours with ginger and garlic, soy sauce, soy sauce, oyster sauce, cooking wine, salt and sugar.

  3. Mix the marinated ribs with glutinous rice

  4. The washed lotus leaves are spread out in the steamer, wrapped in mixed ribs and glutinous rice, placed in a steamer, heated for 50 minutes on a large fire, and after the pan is removed, the lotus leaves are cut along the edge of the steamer and sprinkled with chopped green onion. Stuffed with red pepper

Tips:

Tips: * Dry lotus leaves can be used without fresh lotus leaves, but soak them in water for one night before use.   * If you are worried that the fresh lotus leaves are not clean, you can use a little hot water to boil.   * In the process of steaming, always pay attention to the amount of water in the pot, remember to add water (open water), so as not to paste the pot.


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