Steamed Pork Ribs with Lotus Leaf Eight Treasures

Name: Steamed Pork Ribs with Lotus Leaf Eight Treasures
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Ribs; 100g soy; 100g Glutinous rice; 50g Rice; 50g Barley; 50g brown rice; 50g Buckwheat; 50g oat; 50g Sorghum; 3 pieces Lotus leaf; piece ginger; 2 trees Shallots; Some Cooking Wine; Some Soy sauce; Some Doubanjiang; Some Jiusan Freshly Squeezed Soybean Oil

by Leaf's Little Chef

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I have used rice noodles and millet to steam pork ribs separately, and they taste good. Today, combined with the nutrition knowledge learned, I thought that steaming with various grains would not be more nutritious? Combine five grains with vegetables, meat and vegetables, combine grains with beans and meat, and complement each other with protein. Not only is the taste richer and more hierarchical, but also more nutritious. Today, only millet is missing at home, and eight other ingredients are used together with ribs. Steamed with lotus leaves, it tastes surprisingly good!
The pork ribs were steamed, and the whole family tried it and they were full of praise. They all asked me how to make it. I told them not to underestimate such a plate of ribs, which contains more than ten kinds of ingredients. Although the family is not surprised, because my family cooks often It will match a variety of ingredients, but I also appreciate it very much. I personally think this is the best ribs I have ever eaten. The eight treasures of five grains are fried, steamed, and meaty infiltrated. It feels better than ribs. It's nutritious and super delicious, come and see how to do it..."

Steamed Pork Ribs with Lotus Leaf Eight Treasures

1. Prepare the raw materials, soak the soybeans in advance.

Steamed Pork Ribs with Lotus Leaf Eight Treasures recipe

2. Chop the ribs and soak them in water for an hour.

3. Cut ginger and shallots into finely mince, and chopped green onion leaves into chopped green onions.

4. Wash the seven kinds of cereals once and drain the water, put them in the pot, add the peppercorns and stir-fry them until they change color, and they are ready to go out of the pot.

5. Use a cooking stick to grind the fried ingredients into a coarse powder, do not beat them finely, the taste is better if there are particles.

6. Boil the ribs with cold water in the pot, add appropriate amount of cooking wine when blanching.

7. Add an appropriate amount of Niu San freshly squeezed soybean oil to the pot and heat it to 60% heat.

8. Add the chopped green onion and ginger until fragrant, add the bean paste and stir fry for a fragrant flavor.

9. Add ribs and stir fry, add appropriate amount of light soy sauce and a little dark soy sauce, stir fry evenly.

10. Add soy beans and some boiling water to boil again.

11. Add the crushed grain flour and mix well.

12. Put a proper amount of water in the pressure cooker to boil, put on the steaming grid, spread two pieces of lotus leaves, put all the semi-finished materials on the lotus leaves, and cover the top with a lotus leaf, do not need to wrap tightly, let the steam infiltrate. After SAIC, cook for another half an hour.

13. Finished product.

Tips:
1. Soak the soybeans in cold water for six to eight hours in advance;
2. The amount of boiled water added is just to evenly adjust the humidity of all the grain flour, and the humidity is slightly higher;
3. Doubanjiang is relatively salty, and there are light soy sauce and dark soy sauce, so don't add salt;
4. Use fresh lotus leaves as much as possible. If there is no fresh and dried lotus leaves, infuse them in advance.