Introduction: It’s cold, don’t be soft when you encounter this alkaline ingredients, high in calcium and high in protein, steam it casually, it’s so fragrant!
Hello everyone, I am Sha Jie’s Food. Only food and beautiful scenery in life cannot be disappointed. "Spring grows, summer grows, autumn harvests, winter storage", only by adapting to the seasonal health preservation can you achieve twice the result with half the effort. The same is true for the growth of all things in nature. Autumn is the season of harvest. Various fruits such as apples, pears, persimmons on the branches are ripe. Potatoes, sweet potatoes, yams, , taro, lotus roots, etc. in the fields, and these root vegetables have finally seen the light again. They are dug out of the dark soil and made into various delicacies to move towards the dining tables of our people. Rhizome vegetables are very popular because they have few pesticide residues and are easy to store.
Among the many root vegetables, what I look forward to eating most every year is Lipu Taro , also known as betel nut taro , it is the best variety in taro. It has delicate meat, unique flavor and rich nutrition. It is an alkaline ingredient and is a tonic product that cannot be disappointed in autumn and winter. The editor is from the north. There are few people who grow this kind of taro here. The first time I learned about Lipu taro was when I was watching "Prime Minister Liu Luoguo" in 1996, I was shocked by the scene of Liu Luoguo crazily gnawing taro. I have always kept it in my heart as a foodie. What kind of taro is this delicious? I didn't know until later that I was lucky enough to taste it. It tasted sweet and soft, and had a hint of milky aroma. From then on, I couldn't stop. Every time the taro is on the market, I would buy some and store them in the refrigerator to make various delicacies. The taro I bought this year has arrived. I quickly tried it and made a steamed taro rib. It was steamed without stir-frying or stewing. It was nutritious and delicious. Friends who like to eat taro, let’s see how I made it.
Preparation Ingredients: Lipu Taro, ribs, garlic, chili, ginger, light soy sauce, dark soy sauce, oyster sauce, corn starch, edible salt, cooking wine, pepper
Specific methods: 1. I bought pork ribs. This part of the ribs is delicate and tender and very easy to debone. It contains high-quality protein and calcium, which can well supplement the nutrients needed by the human body. Soak the fresh ribs in clean water for about 10 minutes, soak the blood inside and then rinse them clean.
2. After cleaning, dry the water of the ribs, place them on the chopping board, chop them into evenly sized blocks with a knife and put them in a large bowl. Add minced garlic, sliced ginger, and a little corn starch, and mix in an appropriate amount of light soy sauce, dark soy sauce, oyster sauce, cooking wine, and pepper. Put on disposable gloves and mix well, marinate for about two hours, so that the ribs can taste better.
3. Rinse the Lipu taro in clean water and peel off the skin with a peeler. When peeling, I recommend you bring disposable gloves. The mucus of the taro contains plant alkali like yam. If you accidentally touch the skin, it will be very itchy. Rinse the peeled taro again with clean water and place it on the chopping board to cut into evenly sized taro pieces.
4. Take a large bowl or a deeper plate, spread the taro flat on the bottom of the bowl, and sprinkle an appropriate amount of salt on it. This way the steamed taro will taste more delicious. Finally, place the ribs we pickled evenly on the taro.
5. After the water boils, put the ribs and taro into the steamer, put them in the pot and steam them over high heat for half an hour. Sprinkle chopped green onions and chili rings before leaving the pot and serve them on the dining table. The pork ribs are delicious. The soup of the taro absorbs the pork ribs and melts in the mouth. Steaming is less oily and healthier, especially suitable for the elderly and children to eat.
Tips: If you also like to eat Lipu taro, you can buy more at once, clean and remove the outer skin of the taro and put it in the sealed bag, put it directly in the freezer layer of the refrigerator and freeze it. Take it out and cut it into pieces when you eat it. It is very convenient to take it as you eat. Whether it is steamed, taro paste or stewed, the taste is the same as fresh and it is not easy to turn black.
Have you learned this delicious taro steamed pork ribs? Friends who like to eat taro, hurry up and make it.Today's sharing ends here. I hope my sharing will make you reward. Thank you for your viewing and support. See you tomorrow, bye.
