Chapter 80 Three Ways to Eat Taro: Steamed Pork Ribs with Flour
The recipe of steamed pork ribs with taro powder is actually not difficult.
All you have to do is mix the ingredients, add seasoning, and then steam them over high heat.
As long as the ingredients are fresh, this dish will definitely not go wrong.
However, due to the limitations of the times, the real difficulty lies in "fans".
Since it is called steamed spareribs with rice flour, the “rice flour” is the key point.
In a few decades, you can buy ready-made pork ribs coated in flour in any small supermarket.
But in this era, you can only do it step by step by yourself.
Fortunately.
Jiangning knows how to coat it with flour.
Inside the small house in the compound.
Jiang Ning was standing in front of the stove wearing an apron, with Wang Chunxia and Yang Rui craning their necks beside him.
This time, Yang Rui really took out a small notebook and held a pencil in her hand.
Before Jiang Ning even started, she had already written a few words carefully.
The way he listened attentively made him look like the most studious and serious student in the class.
Jiang Ning wiped his hands, took a small bowl, and opened the rice jar beside him.
"Two bowls of rice, two star anises, a little fennel, two bay leaves, a little peppercorns... If you like spicy food, you can also add a few dried chilies... If you have tangerine peel, you can also add some, so the taste will be more tender and rich..."
"Then heat up the iron pan over high heat first... Be patient and wait until the water vapor is almost gone, then turn to low heat... This is your first time, so it's easy to miscontrol the heat, so at this step, be sure to turn to low heat. Even if you have to take your time, be patient, and don't let it burn."
Hear this.
Yang Rui immediately nodded heavily.
Thinking of the burnt grilled matsutake mushrooms, I still feel embarrassed.
On the notebook, the four words "Caution: Use a small fire" were written neatly in large fonts.
Waited till this point.
You can put the previously prepared ingredients into the hot iron pot.
And then...
Stir fry, stir fry, stir fry...
This is also the reason why Jiang Ning reminded Xiaohuo several times.
If the fire is too big and the rice is not stir-fried carefully, the rice sticking to the bottom of the pot will easily be burnt.
During this period, people cannot leave the stove and must always pay attention to the rice in the iron pot.
Full of the aroma of spices, emanating from the heat.
Gradually, the rice began to change color, from white rice grains to a slightly yellow and crispy state.
Stir-fry for another two or three minutes.
The rice grains are not only browned, but have also reached a blooming state.
The first step of frying is completed.
Remove the rice and spices from the iron pot and place them on a round dustpan to cool.
During this period, you can prepare the mortar.
After the rice has cooled, it can be easily crushed by putting it into a stone mortar.
It does not need to be completely crushed into powder. Having some particles of different sizes will make the steamed food have a richer taste.
If you don't like the taste of spices, you can pick out the spices at this step and only have the bloomed rice left, which you can mash directly.
Next is to deal with the ribs.
Cut the ribs into sections and soak them in water.
When soaking in water, you can add a little flour.
The flour water has a certain viscosity and can remove more impurities from the ribs.
Then rinse it several times with clean water and it will be clean.
Chopped green onion, chopped ginger, soy sauce, and cooking wine.
Mix it with the ribs and it’s just a simple seasoning.
At 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 in a hurry, you can just go ahead and do it.
At this time, it is Taro's turn to appear.
The big and round Lipu taro, after removing the outermost layer of skin, reveals the soft and white taro flesh.
Cut it in the middle.
Then cut into small pieces and arrange them neatly on the bottom of the plate.
The seasoned ribs are tossed in the crushed rice flour and coated with a thick layer.
Coat the ribs with rice flour and then place them on the taro.
One piece, two pieces...
Soon, the ribs were piled up on the big plate like a small mountain.
You can put it in an iron pot and steam it over high heat.
It will be almost done in about half an hour.
When it comes out of the pot, the rice noodles on the outside of the taro are golden and have absorbed the gravy.
It looks like a mountain of gold.
Finally, garnish with some green chopped green onions.
It’s delicious!
Wang Chunxia and Yang Rui were watching intently, marveling at the scene and licking their lips over and over again.
Pink and tender rice noodles, steamed pork ribs, and the equally pink and sticky taro.
With this combination, when you take a bite, you will feel the delicious meat, soft and sticky texture in your mouth, and you may even want to swallow your tongue.
"Sister Ning, you...how come you know everything...even the chefs in the restaurants in my hometown may not be able to cook this kind of dish!"
"Aning, you are so amazing! It seems like nothing can stop you."
Jiang Ning was praised by both of them.
She smiled and said, "Don't praise me, I'm about to blush. Go back and try it out. If there's anything you don't understand, come and ask me."
Wang Chunxia and Yang Rui nodded vigorously, and then went home happily.
Jiangning’s taro feast is not over yet.
Wash the taro that the old man gave me earlier with clean water, steam it over high heat, and then soak it in cold water.
After the taro is steamed, it is very easy to peel.
With just a gentle pinch of your fingers, the white and plump taro can be smoothly removed.
Then use low heat, a little oil, and a little bit of onion, ginger and garlic.
When the aroma of onion, ginger and garlic comes out, you can put the white taro in.
The rapeseed oil sizzles and the taro will soon be fried until slightly crispy.
A little soy sauce, a little salt, and a sprinkle of chili powder.
A dish of fried taro that is soft and crispy is ready.
Simple and convenient.
Yet still delicious.
In addition, there was still half of the Lipu taro left after being cut for making steamed pork ribs with rice flour.
Jiang Ning held the taro with one hand and held a kitchen knife with the other, cutting the taro into thin slices about the thickness of paper.
She has good knife skills and cuts each piece neatly and evenly in size.
Then rinse with clean water to wash off the starch on the surface of the taro slices, and season with a little salt and pepper.
Then they are placed neatly, one by one, on an iron net.
Every household in the compound uses a stove, and after cooking, there will be some red charcoal left.
Just put the iron net on the charcoal fire and it will become a natural oven.
After the moisture of the taro chips is dried out by the charcoal fire, they will become thin crispy slices.
Just like potato chips.
But it is not fried and has a natural charcoal fire aroma. It is much healthier and more delicious than potato chips.
Such taro chips are the homemade snacks of this era, which can be enjoyed in the future.
In a short period of time, Jiang Ning invented three ways to eat taro.
This day.
It was already dark when Qin Jiulie came back.
When I walked into the house, I immediately smelled the fragrance floating in the air.
He took a deep breath.
Jiang Ning tied her apron again and smiled softly, "You're back. I'll make some egg drop soup and then we can eat."
The moment she turned around and saw Qin Jiulie, she was startled...
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