Glutinous Rice with Ribs

Name: Glutinous Rice with Ribs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Glutinous rice; 2 pieces pork ribs; 4 slices Dried zong leaves; 1 piece ginger; 10g Soy sauce; 10g Oyster sauce; 1 tsp White sugar; a little Freshly ground black pepper; 1 piece Shallots

by Wandering stars

4.9 (1)

Favorite

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Normal

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Serving

Today, I will teach you to make a hard dish, which is also a home-cooked banquet dish. The ribs are the best way to cook. The taste is superb. It is more suitable for cooking during the New Year’s Eve dinner. Quickly learn, show your hand on the New Year's Eve dinner table, banquet guests will have more face.
Spare ribs are a commonly eaten ingredient. They are delicious and can nourish energy. There are many ways to make spare ribs. They can be made into sauced ribs, braised ribs in soup, braised, sweet and sour, and deep-fried. They are all very delicious. Among the many methods, I like steaming the most. The steaming method is easier to retain the nutrients of the ingredients, less greasy, no oily smoke, although it consumes fire, but the nutrition is not lost, and it is healthier.
Glutinous rice is fragrant and delicious. It is a mild nourishing ingredient that can nourish deficiency, blood, and invigorate the spleen and stomach. Wrap the marinated ribs with glutinous rice, and then wrap them with zong leaves to steam. The steamed ribs are tender and delicious, fragrant but not greasy. The glutinous rice is fragrant and soft and very tasty. It can be used as a dish or a staple food. In the mouth, you can also taste the faint smell of rice dumplings. "

Ingredients

300g Glutinous Rice
2 pieces Pork Ribs
4 slices Dried Zong Leaves
1 piece Ginger

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10g Soy Sauce

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10g Oyster Sauce

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1 tsp White Sugar

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a little Freshly Ground Black Pepper
1 piece Shallots

Glutinous Rice with Ribs

1. Prepare all the ingredients.

2. Wash the glutinous rice and soak it in water for more than two hours.

3. Soak the pork ribs in clean water for two hours, changing the water several times in the middle to soak the blood.

4. After the dried zong leaves are cleaned, soak them in clean water for about 2 hours.

5. Add ginger, oyster sauce, light soy sauce, dark soy sauce, white sugar and a little freshly ground black pepper to the ribs.

6. Grab the seasonings and ribs thoroughly by hand, and marinate for more than 1 hour.

7. Drain the soaked glutinous rice, pour it into the ribs, and stir evenly so that the surface of the ribs is covered with rice grains.

8. Dry the soaked zong leaves and spread them on the inner wall and bottom of the steamer.

9. Then scoop the glutinous rice ribs into a steamer, spread them evenly, and cover the surface with glutinous rice.

10. Fold the excess zong leaves over, cover the glutinous rice ribs, and wrap them up.

11. Then put the steamer on the steaming tray, and put the steaming tray into the steaming oven.

12. The steaming oven selects the "pure steaming" mode, the temperature is set to 100 degrees, and the time is 1 hour.

13. After steaming, take out the steaming tray, open the zong leaves on the surface, cut off the extra leaves around, and then sprinkle with chopped green onion and serve.

Tips:
1. The ribs are marinated for a longer time and add flavor.
2. The dark soy sauce is toned, the light soy sauce is seasoned, and the dark soy sauce can be added a little more. The steamed ribs and glutinous rice will have a darker sauce, good color and more appetite.
3. The steaming time should be adjusted according to the size of the container and the amount of glutinous rice.
4. I use a steamer, if not, you can also use a normal steamer to steam. The steaming time is relatively long, and enough water should be put in the bottom of the pot to avoid drying out.