It’s actually not difficult to make steamed pork ribs with taro powder.
It's nothing more than mixing the ingredients well, adding seasonings, and then steaming over high heat.
As long as the ingredients are fresh, this dish will definitely not fail.
However, due to the limitations of the times, the real difficulty lies in "fans".
Since it’s called Steamed Pork Ribs with Vermicelli, the “powder” is the key point.
A few decades later, ready-made pork ribs can be bought in any small supermarket.
But in this era, you can only do it step by step.
Fortunately.
Jiang Ning knows how to wrap it in flour.
Inside the courtyard hut.
Jiang Ning stood in front of the stove in an apron, with Wang Chunxia and Yang Rui stretching their necks.
This time Yang Rui really took a small notebook and a pencil in her hand.
Jiang Ning didn't even start, she had already written a few words carefully.
He looked like he was listening carefully, making him the most studious and serious student in the class.
Jiang Ning wiped his hands, took a small bowl, and opened the rice vat on the side.
"Two bowls of rice, two star anise, a little fennel, two bay leaves, a little pepper... If you like it spicy, you can also put a few dried chili peppers... If you have tangerine peel, you can also add some, so that the taste will be more tender. Rich……"
"Then use high fire to heat up the iron pan first... Be patient and wait until the water vapor has dried up, then turn to low heat... This is your first time doing it, so it is easy to lose control of the heat, so at this step, It has to be a small fire. Even if it’s slow and patient, don’t burn it.”
Hear this.
Yang Rui immediately nodded heavily.
Thinking of the burnt grilled matsutake, I still felt ashamed.
On the notebook, the words "Beware of small fires" were neatly written in large fonts.
Wait until this step.
You can put the previously prepared ingredients into the hot iron pot.
And then there’s…
Stir-fry, stir-fry, stir-fry...
This is also the reason why Jiang Ning reminded Xiao Huo several times.
If the fire is too high and the stir-frying is not careful, the rice sticking to the bottom of the pot will be easily burnt.
During this period, people cannot leave the stove and must always pay attention to the rice in the iron pot.
Full of fragrance, the smell of spices comes out with the heat.
Gradually, the rice began to change color, from white rice grains to a slightly yellowed and crispy state.
Stir fry for another two or three minutes.
The rice grains are not only browned, but also in a state of blooming.
The first step of frying is completed.
Take the rice and spices out of the iron pot and place them on a round dustpan to cool.
During this period, you can prepare the stone mortar.
After cooling, the rice can be easily pounded in a stone mortar.
It doesn't need to be completely pounded into powder. It has some granular texture of different sizes, and the steamed taste will be richer.
If you don’t like the taste of spices, you can also pick out the spices at this step, leaving only the blooming rice and mash it directly.
Next is processing the ribs.
Cut the ribs into sections and soak in water.
When soaking in water, you can add a little flour.
The flour water has a certain consistency and can take away more impurities from the ribs.
Then rinse it with clean water a few times and it will be clean.
Minced green onion, minced ginger, soy sauce, cooking wine.
Mix well with the ribs and it's a simple seasoning.
In this step, it is best to marinate for twenty minutes so that the flavor of the cooking wine can penetrate into the ribs.
But if you are impatient, you can just go ahead and do it.
At this time, it’s taro’s turn to appear.
The outermost skin of Lipu taro is large and round, revealing the pink and white taro flesh.
Cut it in the middle.
Then cut into small pieces and arrange them neatly on the bottom of the plate.
When the seasoned pork ribs are turned into the pounded rice noodles, they will be coated with a thick layer.
Coat the pork ribs with rice flour and put them on the taro.
One piece, two pieces...
Soon it was a big plate, and the ribs were already piled up like a hill.
You can put it in the iron pot and cook it over high heat.
It takes about half an hour to almost complete.
When it comes out of the pot, the rice noodles on the outside of the taro are golden in color and filled with meat juice.
It looks like a mountain of gold.
Finally, garnish with some green scallions.
Full of color and flavor!
Wang Chunxia and Yang Rui watched intently, amazed, and licked their lips over and over again.
Pink and tender rice noodles, steamed pork ribs, and the same pink and glutinous taro.
With this combination, when you bite into it, the meat will be delicious and soft and sticky, and you may even want to swallow it with your tongue.
"Sister Ning, you... how come you know everything... even the chefs in the restaurants in my hometown in the county may not be able to cook this kind of food!"
"Aning, you are so amazing! Nothing seems to be difficult for you."
Jiang Ning was praised by both of them.
She smiled and said, "Stop praising me, I'm going to blush. Go back and give it a try. If there's anything you can't do, come over and ask me."
Wang Chunxia and Yang Rui nodded vigorously, and then went home happily.
Jiang Ning's taro feast is not over yet.
The taro seeds given by the old man were washed with clean water, steamed over high heat, and then soaked in cold water.
After the taro is steamed, it is very easy to peel it.
As long as you pinch it gently with your fingers, the white and chubby taro boy can come out smoothly.
Then low heat, a little oil, a little onion, ginger and garlic.
When the aroma of onion, ginger, and garlic comes out, you can put down the white taro.
The rapeseed oil is sizzling, and the taro will soon be fried to a slightly crispy texture.
A little bit of soy sauce, a little bit of salt, and a little bit of chili powder.
This is a pan-fried taro dish that is soft yet crispy.
Simple and convenient.
But still delicious.
In addition, there is still one-half of the Lipu taro cut into the steamed pork ribs.
Jiang Ning held the taro in one hand and held a kitchen knife in the other, cutting the taro into thin slices about the thickness of paper.
Her knife skills are good, and the pieces are neat and even in size.
Then rinse with water to remove the starch on the surface of the taro slices, and season with a little salt and pepper.
Then, piece by piece, they were placed neatly on an iron net.
Every household in the courtyard uses a fire stove, and every time after cooking, there will be some red charcoal left.
As long as the iron mesh is placed on top of the charcoal fire, it becomes a natural oven.
After the moisture of the taro slices is dried by the charcoal fire, it will turn into thin crispy chips.
Just like potato chips.
But it's not fried, and it has a purely natural charcoal flavor, which is much healthier and more delicious than potato chips.
Taro chips like this are the homemade snacks of this era and can be enjoyed as part of the tooth festival in the future.
Jiang Ning made three ways to eat taro in a short period of time.
this day.
When Qin Jiulie came back, it was already dark.
When I walked into the house, I immediately smelled the fragrance floating in the air.
He took a deep breath.
Jiang Ning put on his apron again and smiled softly, "You're back. I'll make some egg drop soup and then we can eat."
The moment she looked back and saw Qin Jiulie, she was shocked...
