Soy Sauce Pork Ribs Cup

Name: Soy Sauce Pork Ribs Cup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece soy; 1/2 a catty Ribs; 1 shallot; 4 capsules Purple Sky Pepper; 5 capsules garlic; 2 tablets ginger; 1 piece Gourd; 1 tablespoon Oyster sauce; 1 tael Tempeh; 2 tablespoons Soy sauce; 1 tablespoon Corn flour; 1 tablespoon Cooking Wine; Some White sugar; A small amount pepper; A small amount Chicken Essence; A small amount salt

by Powder gummy candy

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Cover with tin foil in a casserole pot. The black bean ribs steamed in this way are tender and tender. The pressed soybeans have a soft and waxy texture. The black bean juice and gravy penetrate into the soybeans, and the unique aroma of the soybeans is added Very delicious.

The effects of tempeh and soybeans:
Tempeh is a kind of soy product. Soybeans are soaked, steamed, koji (produces a special enzyme system), and then mixed with ingredients such as salt and soy sauce, and finally fermented and dried. The final tempeh product contains a variety of amino acids, which can be cooked as a side dish or eaten directly.
Soybeans: sweet and flat in nature. Enter the spleen, lungs, and large intestine. Invigorate qi and invigorate the spleen, nourish blood and moisturize dryness, relieve swelling. It contains about 40% protein, which is comparable to animal protein in both quantity and quality, so soybeans are known as "plant meat" and "green cows". "

Soy Sauce Pork Ribs Cup

1. Raw material diagram.

2. Decorate the cup.

3. Chop the ribs into small pieces, wash them, and put them in clean water, add cooking wine and soak for half an hour to remove the blood and fishy smell.

4. Drain the ribs and set aside.

5. Cut tempeh, ginger, purple pepper, green onion into cubes, press garlic into puree and set aside.

6. Put the oil in a pot and sauté the garlic and tempeh until fragrant.

7. Then mix the sauteed garlic, tempeh, cooking wine, oyster sauce, light soy sauce, ginger, pepper, salt, sugar, cornstarch, and chicken essence into the ribs and marinate them, seal them in a tight bag, and keep them in the refrigerator for three hours Or overnight.

8. After washing the soybeans, soak overnight, drain the water and set aside.

9. Put the soybeans in an electric pressure cooker, add a small amount of water, and then hold the pressure for 5 minutes, and then simmer for 5 minutes after turning off the power.

10. Add water to the pot, put on the casserole, and cover the casserole with tin foil.

11. When the ribs return to room temperature, mix the soybeans, ribs and purple pepper, and put them in a casserole.

12. Cover the casserole and steam on high heat for 15-20 minutes (the pork ribs steamed in this way are fresh and tender, and the time to steam the ribs depends on the size of the ribs or the size of the heat).

13. Open the lid, sprinkle with chopped green onion, cover and simmer for 1-2 minutes.

14. The production of the pumpkin cup: remove the lid with a tool.

15. Use a spoon to remove the melon flesh, cut the edges with a knife, and wash and set aside.

16. Put the pot into the water, put a small dish, then put the pumpkin cup into the high heat and steam for 5 minutes.

17. Put the drum-flavored soybean ribs into the pumpkin cup.

Tips:
1. The time for steaming ribs should be determined according to the size of the ribs or the size of the heat. If you like the feeling that the ribs melt in your mouth, the time should be lengthened accordingly.

2. When pressing the soybeans, the amount of water should be about 0.5 cm lower than the soybeans, so that the pressed soybeans will not bloom, the grains are distinct, and the taste is soft and waxy.