Cantonese Morning Tea is Indispensable for this Dish, and It Makes Your Mouth Water at A Glance

Name: Cantonese Morning Tea is Indispensable for this Dish, and It Makes Your Mouth Water at A Glance
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Ribs; 2 small taro; Some Tempeh; Some salt; Some White sugar; 1 tablespoon White vinegar; 4 cloves garlic; 3 pieces ginger; Some Soy sauce; 1 tablespoon oil; 1 shallot; Some chili; Some corn starch

by 吖You_

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

In Guangdong's food culture, morning tea can occupy half of the country. I sigh that morning tea is an important part of Cantonese life. They are happy to go to teahouses for gatherings, business talks, and leisure activities. Steamed pork ribs with black bean sauce, the taro at the bottom is always more popular than the protagonist. The taste is soft and sweet, and the ribs are fragrant and tender...The nutritional value of taro is very rich. It can nourish the vitality, strengthen the immune system, beautify the skin, and black hair, etc., do this at home For the dish, you can put more taro! "

Cantonese Morning Tea is Indispensable for this Dish, and It Makes Your Mouth Water at A Glance

1. Prepare vegetables, wash and drain the tempeh;

Cantonese Morning Tea is Indispensable for this Dish, and It Makes Your Mouth Water at A Glance recipe

2. Wash the ribs, soak in water for about 30 minutes, soak the bleeding water, and then discard;

3. Change a basin of water, pour 1 tablespoon of white vinegar, soak for about 20 minutes, the ribs will turn white, drain the water, wash the ribs and drain;

4. Pour the oil over the fire, sauté the garlic and tempeh;

5. While hot, pour the garlic, tempeh and hot oil into the ribs;

6. Pour ginger, chili, salt, sugar, soy sauce, and corn starch into the ribs (the amount of seasoning is determined by personal taste), stir well, and marinate for more than 4 hours;

7. Sprinkle an appropriate amount of salt on the taro, stir it evenly, and set the steaming oven to: pure steam, 100 degrees, 33 minutes (the value is for reference only);

8. Take an appropriate amount of cornstarch, mix it with a small amount of water, pour it into the marinated ribs, and stir evenly;

9. Spread the ribs on top of the taro;

10. After steaming the steamer, put the ribs in the steamer and steam for 30 minutes at 100 degrees (different brands of steamer have different tempers, I use the Changdi steamer, the time and temperature are for reference only);

11. After the ribs are out of the oven, sprinkle with chopped green onion and serve.

Tips:
In the last 5 minutes, observe the steaming condition of the ribs and adjust the length of time to prevent the meat from getting too old or the steaming time is too short to be cooked.