Steamed spareribs with millet

Steamed spareribs with millet

Ingredients for steamed spareribs with millet

Pork chop 500g, millet 150g, red bean 15g, rapeseed oil 15g, cooking wine 10g, rock sugar 8g, sweet sauce 5g, refined salt 2G, MSG 10g, scallion 10g, ginger 5g, sesame oil 10g

Process of steamed spareribs with millet

1. Wash the ribs and chop them into 4 cm long sections. Chop the watercress, cut the ginger into rice, cut the scallion into flowers, wash the millet and soak it in water. 2. Stir the spareribs with bean paste, sweet sauce, rock sugar, cooking wine, cooking wine, refined salt, monosodium glutamate, ginger, rice and rapeseed oil, put them into a steaming bowl, then put millet on the spareribs, steam them with high heat, take them out and buckle them into the disc, sprinkle with scallion. 3. Heat the pot over a high heat, add sesame oil and heat it to 70%. Heat the pot and pour over the scallion. Serve.

Steamed spareribs with millet

Steamed spareribs with millet is a traditional snack in Jiangsu Province. Wash the ribs and chop them into 4 cm long sections. Chop the watercress, cut the ginger into rice, cut the scallion into flowers, wash the millet and soak it in water. Stir the spareribs with bean paste, sweet sauce, rock sugar, cooking wine, cooking wine, refined salt, monosodium glutamate, ginger, rice and rapeseed oil, put them into a steaming bowl, then put millet on the spareribs, steam them with high heat, take them out and buckle them into the disc, sprinkle with scallion. Heat the pot over a high heat, add sesame oil and heat it to 70%. Heat the pot and pour over the scallion. Serve.

Ingredients needed

Practice 1

Pork chop 500g, millet 150g, red bean 15g, rapeseed oil 15g, cooking wine 10g, rock sugar 8g, sweet sauce 5g, refined salt 2G, MSG 10g, scallion 10g, ginger 5g, sesame oil 10g

.

Practice 2

Main materials

Pork chop 250g

Xiaomi 50g

accessories

Barbecued sauce 30ml

Oyster sauce 15 ml

A little green onion

Practice 3

500g pork chop, 150g millet, 5g salt, 3 pieces ginger, 5g bean paste, 5g yellow rice wine, 5g water, 5g chives.

Production method

Practice 1

1. Wash the ribs and chop them into 4 cm long sections. Chop the watercress, cut the ginger into rice, cut the scallion into flowers, wash the millet and soak it in water.

2. Stir the spareribs with bean paste, sweet sauce, rock sugar, cooking wine, cooking wine, refined salt, monosodium glutamate, ginger, rice and rapeseed oil, put them into a steaming bowl, then put millet on the spareribs, steam them with high heat, take them out and buckle them into the disc, sprinkle with scallion.

3. Heat the pot over a high heat, add sesame oil and heat it to 70%. Heat the pot and pour over the scallion. Serve.

Practice 2

Chop pork ribs into pieces and mix with barbecued sauce and oyster sauce

Wash millet, put into pork ribs, mix well

< I3. < / I pickled pork ribs and millet for more than 4 hours, I pickled all night, and then put the pickled millet ribs in a big plate

< I4. < / I add millet ribs to the steamer, bring to a boil over high heat, and then steam over low heat for about 20 minutes

< i5. < / I this steamed spareribs with millet, no oil, no cooking fumes in summer, oil-free steamed dishes are fresh and refreshing, millet is soft and glutinous, spareribs are delicious, no burden to eat

Practice 3

Rinse the millet, put the water without millet into the bowl, and soak the millet for about 20 minutes.

Blanch the pork chops in boiling water to remove the fishy and bloody water. After blanching, place the ribs in a bowl. Add the appropriate amount of bean paste and the prepared ginger powder. Pour the prepared yellow rice wine into the bowl, add the appropriate amount of salt, stir well, and soak for nearly an hour.

Take a round bowl and arrange the soaked pork chops along the bottom of the bowl.

Finally, sprinkle with scallions. Pour the soaked millet into the bowl with pork chops. Pour the soaked liquid into the round bowl with pork chops and millet. Put on the steamer and bring to a boil. Turn the heat down for half an hour. Turn off the heat and simmer for half an hour.

 

Cooking skills

1. Salting process can make millet absorb enough water and seasoning, steamed millet has the flavor of juice and ribs; 2, steaming time should be adjusted according to the amount.

 

What to eat

Every 100 grams of millet contains 9.7 grams of protein, higher than rice. Fat 1.7g, carbohydrate 76.1g, are not lower than rice, wheat. General food does not contain carotene, millet content of 0.12 mg per 100 grams, vitamin B1 content ranked first in all grains.

Many women in northern China use millet and brown sugar to take care of themselves after giving birth. Millet porridge is rich in nutritional value and has the reputation of "daishen Decoction". Because millet does not need to be refined, it preserves a lot of vitamins and inorganic salts. The vitamin B1 in millet is several times as much as that in rice, and the content of inorganic salts in millet is also higher than that in rice.

In addition to the rich nutritional components, the content of tryptophan in millet is the highest in cereals. From a medical point of view, tryptophan can regulate sleep. Traditional Chinese medicine believes that millet tastes sweet and salty. It has the effects of clearing away heat and thirst, invigorating the stomach and removing dampness, harmonizing the stomach and sleeping. It is easy for people to fall asleep by cooking millet porridge and taking it before going to bed.

At the same time, millet nourishing Yin, is an alkaline cereal, the body has a sore or stomach acid disorder can also often eat. Millet can also relieve bad breath and reduce the growth of bacteria in the mouth. Millet is rich in amino acids to help prevent abortion, antibacterial and prevent vaginal inflammation in women. Millet on diarrhea, vomiting, dyspepsia and other symptoms of diabetes, are helpful. If diarrhea, millet can be fried and cooked, indigestion or vomiting, millet can be cooked into porridge to eat, pregnant women if morning discomfort, millet can be cooked into porridge to eat.

And millet into the spleen, stomach, kidney, it has the role of spleen and stomach, especially suitable for people with weak spleen and stomach. When cooking millet porridge, when the porridge is cooked, it is cooled and precipitated slightly. You can see that the top layer of the porridge has a layer of delicate viscous substance, which is porridge oil. It has the effect of protecting gastric mucosa and tonifying spleen and stomach. It is most suitable for patients with chronic gastritis and gastric ulcer. In particular, the effect of new rice is better than that of old rice.

 

In addition to high protein, fat, vitamins, pig ribs also contain a lot of calcium phosphate, bone collagen, bone mucin and other trace elements, which can provide a lot of calcium for growing children.

 

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