How do you cook steamed pork ribs with taro? The practice of steaming pork ribs with taro

Steamed pork ribs with coconut taro.

Ingredients: 1 old coconut, 300g taro, 300g ribs, 1 tablespoon (15ml) light soy sauce, 1 tablespoon (15ml) Shaojiu, 1 teaspoon (5g) salt, 3 chili peppers, 1 chives, 1 teaspoon (5g) minced ginger

Method Split a small hole in the old coconut from the top, pour out the fresh coconut water for later use, then put the coconut shell horizontally, sawn it from 1 3 places, and rinse it with water.

Wash the ribs with water and chop them into 3cm long pieces. Peel and wash the taro and cut it into 3cm cubes. Cut the pepper in half. Wash and finely chop the chives.

Put the taro pieces and ribs into a large bowl, then add light soy sauce, Shao wine, salt, Chaotian pepper, minced ginger and fresh coconut milk, stir well, and marinate for 15 minutes.

Place the marinated taro chunks and rib segments into the coconut shells, then transfer to the steamer and steam over high heat for 30 minutes.

Finally, remove the coconut shells and sprinkle in the chopped chives.

Tip: Before sawing a coconut, it will be easier to draw lines on the coconut shell with a pencil and then sawing along the lines.

After the pork ribs and taro are eaten, the coconut meat on the inner wall of the coconut shell can also be scooped and eaten with a spoon, so don't waste it.

Steamed pork ribs with taro flour.

Ingredients: Pork ribs, taro, tamales powder packets, method 1, wash the ribs, add a little water (500 grams of pork ribs add about 20 grams of water), put in the steamed pork sauce package seasoning mix evenly, marinate for half an hour;

2. Peel and slice the taro and spread it to the bottom of the bowl;

3. Put the marinated pork ribs into the tamales powder packet, mix evenly, and spread them on the taro;

4. Put it in a steamer, steam over high heat, and steam for an hour on medium heat.

Wash the pork ribs and wipe off the water, release the soy sauce, cornstarch and sugar, stir well, add an appropriate amount of oil to the pot and fry the ginger, garlic and pork ribs, mix well, put the taro together, mix well, put it for about 15 minutes, boil the water, and steam it for about 20 minutes.

Ingredients: ribs, taro.

Seasoning: salt, soy sauce, sugar, rice wine, corn starch, honeysuckle garlic, green onion, homemade chili paste.

Method: 1. Cut the ribs into small pieces, soak them in water for several hours, and drain the water; Add salt, soy sauce, sugar, and rice wine, mix well and marinate to taste;

2. Then add corn starch, golden silver garlic, chili sauce and a little cooked oil and mix well;

3. Peel the taro and cut it into the shape of a diamond, fry it in an oil pan and put it on a plate as the bottom, sprinkle in a little salt;

4. Put the mixed ribs into the steamer, steam them out of the pot, and put them in the taro plate.

When drinking morning tea, the small portion of 'steamed pork ribs with soy and taro' is definitely not enjoyable, so I steam a plate at home. Well! It's so satisfying.

Steamed pork ribs with soy and taro.

Ingredient main

250 grams of pork chops 200 grams of taro for 3 people.

Excipients others

5 grams of salt, 3 grams of chicken powder, 3 slices of ginger, 5 cloves of garlic, 5 grams of light soy sauce, 15 grams of black bean sauce, 5 grams of corn starch.

The practice of steaming pork ribs with soy and taro.

Step 1

Wash the pork chops, chop them into small pieces, peel the taro, cut them into small pieces, and prepare the ginger, tempeh, and garlic.

Step 1

Put the pork ribs into a large bowl, add ginger, garlic and tempeh, add light soy sauce, salt, chicken powder and cornstarch, grasp and marinate for about an hour to taste, spread the taro at the bottom of the bowl, and place the marinated pork ribs on top of the taro.

Step 1

Steam for 20 minutes.

Taro roasted pork ribs, is my family's old and children's favorite dish of the trembling boy, I threw two potatoes into it, the capacity of the super large casserole, full of pots, directly served on the table, the family is really enjoyable.

Steamed pork ribs with taro is a famous dish of the Han nationality in Fujian and belongs to the Fujian cuisine. This dish tastes salty and fresh, smooth and soft and delicious, with a strong taro fragrance and bright color. Wash and peel the taro, of which 100 grams are cut into strips for later use, and the other 200 grams are changed into 2 cm thick slices, steamed for 40 minutes on high heat until soft, beaten into a puree, and dusted with egg yolk, custard powder, corn flour, salt, pork ribs and mixed well; Simmer the mushrooms in the broth over low heat for 15 minutes.

2. Put the pot in wide oil and cook it over medium heat until it is three mature, fry the mixed pork ribs on low heat for 3 minutes until golden brown to make taro pork ribs, and then add the taro strips and fry them over low heat for 1-2 minutes until golden brown and remove them. 3. Take out the steaming bowl, put the fried fragrant taro strips at the bottom of the bowl, then put in the taro pork ribs, put the mushrooms, put in 50 grams of broth, steam them in the cage over high heat for 1 hour, take them out and put them on the plate.

Chinese name. Steamed pork ribs with taro.

Raw material. 500 grams of pork chops, 300 grams of taro.

Seasoning. 5 grams of salt, 8 grams of monosodium glutamate, 3 grams of sugar.

Flavor type. The taste is salty and fresh.

Ingredients: Listen to voice.

500 grams of pork chops, 300 grams of taro.

Seasoning: Listen to the voice pie rent stupid.

5 grams of salt, 8 grams of monosodium glutamate, 3 grams of sugar, 3 grams of custard powder, 2 egg yolks, 1 shiitake mushroom, 50 grams of corn flour, 500 grams of broth.

A total of 16 photos. Steamed pork ribs with taro.

Preparation: Listen to the voice.

1. Wash and peel the taro, of which 100 grams are cut into strips for later use, and the other 200 grams are changed into 2 cm thick slices, steam for 40 minutes on high heat until soft, beat into a puree, add egg yolk, custard powder, corn flour, salt, pork ribs and mix well; Simmer the mushrooms in the broth over low heat for 15 minutes. 2. Put the pot in wide oil and cook it over medium heat until it is three mature, fry the mixed pork ribs on low heat for 3 minutes until golden brown to make taro pork ribs, and then add the taro strips and fry them over low heat for 1-2 minutes until golden brown and remove them. 3. Take out the steaming bowl, put fried taro sticks at the bottom of the bowl, then put in the taro pork ribs, put the mushrooms on the table, put in 50 grams of broth, steam them in the cage over high heat for 1 hour, and then take them out and put them on the plate.

Ingredients. Ingredients: 300g taro, 200g pork ribs

Excipients: Appropriate amount of soy sauce, a pinch of salt, appropriate amount of oyster sauce, appropriate amount of ginger, appropriate amount of garlic, a pinch of chopped green onion.

The steps did not dismantle the grandson.

Soak the ribs in cool water to soak out the blood from the ribs.

Once the ribs are removed, add the minced ginger and crushed garlic.

Add the oyster sauce. Add light soy sauce.

Add a pinch of salt. Mix the ribs and seasoning well and place in the refrigerator to taste.

Wash the soil from the taro skin.

Peel off the skin of the taro.

Cut into hob pieces and place them at the bottom of the bowl.

Stack the flavored pork ribs on the taro.

Add water to the pot and place the large withered chain bowl on the steaming rack.

Steam over high heat for 15-20 minutes, sprinkle with chopped green onions and enjoy.

Tips:

Soak the ribs in cool water to soak out the blood from the ribs.

Once the ribs are removed, add the minced ginger and crushed garlic.

Add the oyster sauce. Add light soy sauce.

Add a pinch of salt. Mix the ribs and seasoning well and place in the refrigerator to taste. Lapse.

Wash the soil from the taro skin.

Peel off the skin of the taro.

Cut into hob pieces and place them at the bottom of the bowl;

Stack the locust-flavored pork ribs on the taro;

Add water to the pot and place the large bowl on the steaming rack;

Steam over high heat for 15-20 minutes, sprinkle with chopped green onions and enjoy.

The preparation of steamed pork ribs with taro.

Step 1

Soak the ribs in water for half an hour to remove the blood, and wash them several times to drain the water.

Step 1

Cut the ginger slices into small pieces, cut the green onion into sections, add light soy sauce, dark soy sauce, oyster sauce, salt, sugar and 1 tablespoon of cooking wine, stir well, cover with plastic wrap and marinate overnight.

Step 1

Peel and wash the taro and cut into hob pieces. I didn't wash the taro first this time, I peeled the skin before washing, and my hands didn't itch.

Step 1

The bottom of the plate is lined with taro cubes, and the pork ribs are spread on top of the taro, and the marinated soup is poured into the plate.

Step 1

Pour 1 tablespoon of sesame oil and cooking wine into the chili sauce and mix thoroughly.

Step 1

Dilute the chili sauce over the ribs.

Step 1

My pressure cooker is old-fashioned and doesn't have a steaming function, so I put a steaming rack, put more water, put the plate on the steaming rack, cover the lid, cook on high heat until steaming, and steam for another 15 minutes.

Step 1

This is a spicy taro steamed pork rib.

Step 1

This is not spicy taro steamed pork ribs.

Finished image of steamed pork ribs with taro.

Cooking tips for steamed pork ribs with taro.

Tips:

1 Peeling taro will always have itchy hands, and I have tried methods such as rubbing ginger slices and roasting on the Internet before, but they have not worked. But this time, I peeled the taro directly, but it didn't itch, I don't know if it was an accident.

2 You can also try steamed pork ribs with potatoes and yams.

3 Originally, I wanted to chop peppers and steam pork ribs, but I didn't have any chopped peppers at home, and I didn't want to go out to buy them, so I switched to chili sauce.

4 Seasoning to your taste.

5 The pressure cooker can only be opened when the air outlet is no longer emitting.

2. The main feature of taro steamed pork ribs is that the pork ribs are fat but not greasy, soft and rotten, and the taro is soft and glutinous, not dry, salty and fragrant, so you must choose fat and thin pork ribs, and then put the taro on the low ribs or alternately discharge with the ribs, so that the taro can fully absorb the juice and fat in the ribs, and steam for more than 30 minutes.

3. Taro must be steamed, because unsteamed taro is slightly toxic, which will cause stinging and itching in the tongue and throat, and even cause headaches and indigestion.

My husband celebrates his birthday, and I want to try a few new dishes that have not been done by Fan Xiaohe, taro steamed pork ribs, although it is time-consuming, but the operation is simple, the taste is rich in meat but fresh and refreshing, and my son said after eating: "This is my royal recipe in the future".

Healthy delicacy steamed out of the recipe of steamed pork ribs with taro.

Ingredient main

250 grams of taro 600 grams of pork ribs for 3 people.

Excipients others

2 slices of ginger, 4 cloves of garlic, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, appropriate amount of salt, 2 grams of white pepper, a little sugar, 1 tablespoon of starch.

Healthy delicacy steamed out of the recipe of steamed pork ribs with taro.

Step 1

Soak the ribs in water for more than two hours in advance, and soak the blood out in the middle of the water.

Step 1

Add minced green onion and ginger, cooking wine, white pepper, light soy sauce, oyster sauce, starch, a little sugar, salt, stir well, and marinate for one hour.

Step 1

Cut the taro into pieces and spread on the bottom of the plate.

Step 1

The marinated pork ribs are placed on top of the taro, and the soup is also poured over them.

Step 1

Put it in a steamer and steam it over high heat for one hour.

Steamed Healthy Delicacy Finished product of steamed pork ribs with taro.

Taro steamed pork ribs, this is a home-cooked dish, very simple.

Ingredients: pork ribs, taro, ginger, garlic, salt, cooking wine, white pepper, corn starch, tempeh, shallots.

Steps: Put two spoons of cornstarch in the ribs first, grasp the viscosity, the flour can absorb the dirt and blood on the surface of the ribs, then put in cold water, clean it, and then rinse it under the running water several times. Then put in the cold water that overflows the ribs and soak for 20 minutes to remove the blood.

Flatten the garlic and chop the garlic and chop the ginger. Drain the soaked ribs and put them on a plate to blot the surface of the ribs with kitchen paper. Then put a spoonful of salt, a spoonful of sugar, white pepper, and cooking wine into the ribs, and grasp it well with your hands.

Then put in a mountain of cornstarch, grasp it again, marinate for 20 minutes and set aside. Peel and wash the taro, cut into cubes and place on a plate. After the ribs are marinated, add half a spoon of cornstarch, pour in an appropriate amount of cooking oil to lock in the moisture, grasp it again, then add minced ginger, minced garlic, and tempeh, and grasp it well with your hands again.

Then put the marinated pork ribs on the taro, put the marinated pork ribs into a boiling steamer, and steam on high heat for 30 minutes. When the time is up, take it out, sprinkle some chopped green onions and garnish it, and you can eat.

Nutritional value of pork ribs:

1 Pork ribs contain high-quality protein and essential fatty acids. Pork ribs provide heme (organic iron) and cysteine, which promotes iron absorption, and can improve iron deficiency anemia.

2 In addition to protein, fat, and vitamins, pork ribs also contain a lot of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

Efficacy and function of pork ribs:

1 Calcium supplementation. Pork tease and pork ribs contain a lot of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

2. Nourish the kidneys and blood, nourish yin and moisten dryness;

It is mainly used for the treatment of fever, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating two stools and quenching thirst.

The meaning of steamed pork ribs with taro: because the pork ribs are one section at a time, the meaning is rising. Entertaining guests, making a bowl of steamed pork ribs, between ushering in and sending it, entrusts a kind of affection and a kind of meaning. It conveys not only the expression of etiquette culture, but also the sublimation of spiritual culture.

300 grams of pork ribs. 400 grams of taro. 2 cloves of garlic.

Seasoning: 1 tbsp wine 1 tbsp soy sauce 1 tbsp soy sauce.

2 1 2 tbsp soy sauce 1 2 tsp salt a pinch of pepper.

Method: 1 Wash the socks bones of the small chops, mix in the seasoning 1 and marinate for 10 minutes, and then fry in hot oil until colored.

2 Peel the taro, cut it into small pieces, fry it in hot oil, and remove it

3 Stir-fry garlic cloves in 2 tablespoons of oil, then add small pork ribs, add seasoning 2 and 2 cups of water to boil, reduce heat and cook for 20 minutes

4 Cook the taro for about 20 minutes, until it is soft and the soup is slightly dry, then it can be served

The light bush is a little looser:

1 A clay pot is a small casserole pot that keeps warm and can be served directly in a deep dish when the weather is hot

2 Small ribs should be made of ribs above the pork belly, which has a tender texture and can also be blanched and burned directly, but the color is lighter.