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The step chart of steamed ribs in Cantonese morning tea, how to make it delicious

Step 1: wash fresh ribs and cut into small pieces, cut Douchi and garlic into small pieces, add sugar, salt, soy sauce and cornflour to mix well and marinate for half an hour. Step 2, steam over high heat for about 20 minutes, add green onions, add a few drops of sesame oil, and steam for two minutes to get out of the pan, simple and delicious. Step 3, join Marinated Egg, how is a bowl of rice enough to eat tips: can also be paired with two red chili peppers, cut into small circles, sell better.

The method of steaming ribs in Cantonese morning tea is to wash the ribs, soak in water for half an hour and soak out the blood; after changing the water, pour in a spoonful of vinegar and soak for another half an hour.

The steamed ribs of Guangdong morning tea are as follows: prepare the material. Main ingredients: pork ribs 500g salt, cornflour, chicken powder, sugar, sour plum. The ribs are cut into squares the size of thumb knots, and the bone fossa can be seen on both sides as authentic ribs. Soak the ribs with ten grams of salt and raw powder, soak the blood in the ribs clean and soak for 30 minutes. After 30 minutes, wash the ribs several times and squeeze the excess water out of the ribs.

Steamed Spare Ribs in Black Bean Sauce's main ingredients: 2 pork ribs and 1 small plate of black Douchi. Accessories: 1 piece of ginger, 4 cloves of garlic, 1 spring onion, more than half of pepper, 1 tablespoon of light soy sauce soy sauce, 1 tablespoon of rice wine, 1 tablespoon of oil consumption, 1 tablespoon of sugar, 1 tablespoon of salt, 1 tablespoon of cassava starch, 1 tablespoon of sesame oil, 1 tablespoon of black pepper. Step: 1 get all the food ready.

How to make authentic Guangdong morning tea taro steamed ribs at home?

1. First of all, we need to cut the ribs into pieces, then soak them in cold water, and then soak the blood out of them. After that, we mash the garlic and the ginger leaves need to be sliced. Remove the ribs and mix well with garlic, ginger, soy sauce, oyster sauce and salt. Then the value of the ribs is about half an hour. After that, we peeled the taro, cut it into cutters and put it at the bottom of the plate. Then we put the delicious ribs on the taro.

2. Steamed ribs of taro 1 wash the ribs clean, soak them in clean water for about 1 hour, change the water 3 times on the way, wash clean again, drain, and set aside. Please click input picture description please click input picture description 2 to wash the taro clean. Please click input picture description please click input picture description 3 to rinse Douchi slightly into the water and cut into pieces.

3. Production steps: 1 cut ribs into small pieces, soak them in water for half an hour, remove blood water and drain water; then add salt, soy sauce, chicken essence and cooking wine to marinate until flavored, then add cornflour and set aside. Peel the taro and cut it into cubes, put it into a bowl as the bottom, sprinkle with a little salt and mix well. Put the ribs before mixed into the taro, put them in a steamer, steam over high heat for about 30 minutes, sprinkle with chopped onions.

4. Some specific materials and steps are needed to make steamed ribs of Guangdong morning tea taro. Here is a detailed recipe to help you make authentic Guangdong-style steamed spareribs with taro at home.

How to make steamed ribs with Cantonese morning tea

First prepare all the ingredients, as shown in the following picture. Wash the ribs and chop them into small pieces around 3cm, as shown in the picture below. Rinse with water, then remove, drain, and set aside on a plate, as shown in the following figure. Mix spareribs with soy sauce, thick soup, oil and tempeh, as shown below. After the water in the pot is boiled, put the ribs into the pot, as shown below. Then steam for about 20 minutes and get out of the pot, as shown below.

This is a Cantonese-style morning tea in the very famous refreshments "Steamed Spare Ribs in Black Bean Sauce", tender ribs wrapped in rich black bean sauce, the fragrance of the ribs is very soft and rotten, deeply loved by diners.

Steamed Spare Ribs in Black Bean Sauce's main ingredients: 2 pork ribs and 1 small plate of black Douchi. Accessories: 1 piece of ginger, 4 cloves of garlic, 1 spring onion, more than half of pepper, 1 tablespoon of light soy sauce soy sauce, 1 tablespoon of rice wine, 1 tablespoon of oil consumption, 1 tablespoon of sugar, 1 tablespoon of salt, 1 tablespoon of cassava starch, 1 tablespoon of sesame oil, 1 tablespoon of black pepper. Step: 1 get all the food ready.

The method of steaming ribs in Cantonese morning tea is to wash the ribs, soak in water for half an hour and soak out the blood; after changing the water, pour in a spoonful of vinegar and soak for another half an hour.

How to make Guangdong morning tea Steamed Spare Ribs in Black Bean Sauce? Steamed Spare Ribs in Black Bean Sauce's production is very simple, smooth, tender and delicious. It is made by steaming ribs with Douchi. If you want to make delicious ribs in soy sauce, you must choose fresh ribs, and ribs should be treated cleanly. Ribs should be pickled in advance, and the time of steaming should be mastered well.

Put on a plate, put on disposable gloves, add egg white, knead it with your hands, let the egg white fully touch the ribs, then add salt, sugar, shredded ginger, pepper and minced garlic, continue to knead well, then add cornflour, continue to knead well. After pickling, pack a fresh bag and refrigerate it overnight in the refrigerator. If you have a chance to turn the noodles, put it in a steamer and steam for 10 minutes. It is also a delicious dish that is tender and juicy.

Guangzhou-style morning tea steamed with tripe

1. Wash tripe with clean water several times, then put it into a pot with quick boiling water, turn it often, take out the pig's belly without waiting for the water to boil, and then remove the dirt from both sides of the pig's belly.

2. 20 grams of salt dry steaming tripe step 1 wash the prepared pig belly with flour or salt, and then put them in a large ceramic bowl, do not use dishes, because soup will flow out in the process of dry steaming, so you can't use dishes. Take 15 grams of pepper, then put them in a basin and begin to mash them slowly with a garlic mortar so that the peppers can crack.

3. Tripe. Wash it with water. Rub it with salt. Scald it with boiling water. Sprinkle white pepper and salt. Grasp evenly and dip tripe with pepper and salt on all sides. Cover with plastic wrap and marinate in the refrigerator overnight. Tripe add water to the pressure cooker, add sliced ginger, heat to SAIC and turn to medium heat for 25 minutes. After exhaust, the soup can be drunk directly. Tripe fished it out a little too cold to be hot.

Steamed spareribs in Chaoshan morning tea how to make steamed ribs in Chaoshan morning tea

1. First prepare all the ingredients, as shown in the following picture. Wash the ribs and chop them into small pieces around 3cm, as shown in the picture below. Rinse with water, then remove, drain, and set aside on a plate, as shown in the following figure. Mix spareribs with soy sauce, thick soup, oil and tempeh, as shown below. After the water in the pot is boiled, put the ribs into the pot, as shown below. Then steam for about 20 minutes and get out of the pot, as shown below.

2. Wash and cut the ribs and weigh them well in the supermarket. Simply flying water, shredding 2 spring onions, chopping ginger and garlic, chopping 3 Douchi and 4 ribs into seasoning, salt, oil, soy sauce, sugar, cornflour plus chopped onion, ginger, garlic and Douchi, stir evenly for 5 times and steam in water, 1520.

3. Rinse the ribs with flowing water, generally soak them and then wash them, soaking out the blood and garbage inside the ribs. Take it out to control the water and set aside. Stir in cornflour, oyster sauce, thirteen spices, salt, ginger and garlic and marinate for another 10 minutes. Then put the ribs in a boiling water pan, cover and steam for 15 minutes.

The method of steaming chicken feet with Cantonese morning tea

1. Guang-style morning tea steamed chicken feet cut off the fingernails of chicken feet. Bring to the boil in cold water for 10 minutes. The advantage of putting cold water into the pot is that all the blood and water in the chicken feet are boiled slowly and boiled and fished out. Spread the chicken feet on the middle layer of the baking net covered with tin foil and lower the heat at 140 degrees for 30 minutes. Bake until there is no moisture and the skin is dry (this step is very important and cannot be omitted).

2. Practice: remove chicken fingernails from washed chicken feet. Cut the chicken claw joint with a knife and cut off the chicken joint to remove the chicken bone. Divide the chicken feet into two. Handle all chicken feet, shred green and red peppers, chopped garlic cloves, rinse Douchi. Add water to the pot, add 2 tablespoons maltose and 2 tablespoons vinegar, and bring the water to the boil. Put in the chicken feet, scald the chicken feet until they change color, remove and control the dry water.

3. What is the practice of steaming chicken feet in Guangdong morning tea? First of all, choose fresh chicken feet, clean them, cook them with vinegar and sugar, scald them until they change color, remove and drain them, deep-fry them in golden brown, soak them in cold water, mix them evenly with sauce, steam them in a pan, and taste soft and rotten.