The practice of steaming pork ribs with taro flour is actually not difficult.

It's nothing more than mixing the ingredients, putting the seasonings, and then steaming over high heat.

As long as the ingredients are fresh, this dish will definitely not overturn.

However, subject to the restrictions of the times, the real difficulty actually lies in the "powder".

Since it is called steamed pork ribs, then "noodles" is the focus of the key points.

In a few decades, any small supermarket will be able to buy ready-made pork rib breading.

But in this era, you can only do it step by step.

Fortunately.

Jiang Ning will be the practice of flouring.

Inside the compound hut.

Jiang Ning stood in front of the stove in an apron, and on the side were Wang Chunxia and Yang Rui, who stretched their necks.

Yang Rui really took a small notebook this time and held a pencil in her hand.

Jiang Ning didn't even start to do it, she had already carefully written a few words first.

The look of listening carefully is like the best and most serious student in the class.

Jiang Ning wiped his hands, took a small bowl, and opened the rice jar on the side.

"Two bowls of rice, two star anise, a little fennel, two bay leaves, and a little peppercorn...... If it's spicy, you can also put a few dried chili peppers...... If you have tangerine peel, you can also add some to make the taste more tender and rich......"

"Then heat the iron pot over high heat...... Be patient, wait for the moisture to dry, and then turn to low heat...... It's your first time doing it, and it's easy to control the heat, so when you get to this point, be sure to turn it into a small fire. Even if you take your time and be patient, don't burn it. ”

Hear here.

Yang Rui immediately nodded heavily.

Thinking of the burnt roasted matsutake mushroom before, my face still felt panicked.

On the notebook, in large font, the words "pay attention to small fire" were neatly written.

Wait until this point.

You can put the ingredients you prepared earlier into a hot iron pot.

And then there'......

Stir-fry, stir-fry, stir-fry......

This is also the reason why Jiang Ning reminded Xiaohuo several times.

If the heat is too big, and the rice that sticks to the bottom of the pot is easy to burn.

During this period, people are not allowed to leave the stove, and they must pay attention to the rice in the iron pot at all times.

Full, the smell of those spices, emitted with the heat.

Gradually, the rice began to change color, from white grains to a slightly yellowish and crispy state.

Stir-fry for another two or three minutes.

The rice grains are not only browned, but also in a flowering state.

The first step of frying is complete.

Remove the rice and spices from the iron pot and place them on a round dustpan to cool.

During this period, the stone mortar can be prepared.

After cooling, the rice can be easily mashed when placed in a stone mortar.

It doesn't need to be completely powdered, it has some grains of different sizes, and the taste will be richer when steamed.

If you don't like the taste of spices, you can also pick out the spices at this step, and the flowering rice is left, and mash it directly.

Next is the processing of the ribs.

Cut the ribs into sections and soak in water.

When soaking in water, you can add a little flour.

Flour water has a certain viscosity that 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.

I mixed it well with the pork ribs and was a simple seasoning.

At this step, it is best to marinate for 20 minutes, which can penetrate the flavor of the cooking wine into the ribs.

But if you're in a hurry, you can just go straight down.

At this time, it was taro's turn to appear.

The large and round Lipu taro has the outermost skin removed, revealing the powdery and white taro meat.

Cut through the middle with a knife.

Then cut it into small pieces and arrange them neatly at the bottom of the plate.

After seasoning, the pork ribs are turned in a circle of mashed rice noodles to coat them in a thick layer.

Pork ribs wrapped in rice flour and put on the taro.

One piece, two pieces......

Soon a big plate, the ribs have been built into a hill.

You can put it in an iron pot and steam it over high heat.

In about half an hour, it can be almost done.

When it comes out of the pot, the rice noodles on the outer layer of the taro are golden with gravy.

It looks like a mountain of gold.

Finish with some green onions.

Color, flavor, and taste!

Wang Chunxia and Yang Rui watched from the sidelines, amazed, and licked their lips over and over again.

The pink and tender rice noodles, the steamed pork ribs, and the same floury glutinous taro.

With such a combination, when you bite into it, the meat in your mouth is delicious, and the texture is soft and sticky, and you may even have to swallow it with your tongue.

"Sister Ning, you ...... How can you ...... anything This kind of dish, the chef of the restaurant in my hometown county may not be able to cook it! ”

"A-Ning, you're amazing! It doesn't seem like anything can bother you. ”

Jiang Ning was praised by the two of them.

She smiled and said, "Don't praise me, I'm going to blush." Hurry up and go back and give it a try, and if there's anything you can't do, come and ask me. ”

Wang Chunxia and Yang Rui nodded vigorously, and then went home happily.

Jiangning's taro feast is not over yet.

The taro boy sent by the old man was washed with water, steamed over high heat, and then soaked in cold water.

After steaming, taro is very easy to peel.

As long as you pinch your fingers lightly, the white, chubby taro boy can come out smoothly.

Then low heat, a little oil, a little green onion, ginger and garlic.

When the aroma of green onions, ginger and garlic comes out, you can put down the white taro.

The canola oil sizzles, and the taro will soon be fried to a slight crispy.

A pinch of soy sauce, a pinch of salt, and a sprinkle of chili powder.

A pan-fried taro with a soft and crispy texture is ready.

Simple and convenient.

But without losing the taste.

In addition, there is still half of the Lipu taro that is cut into steamed pork ribs.

Jiang Ning pressed the taro in one hand and held a kitchen knife in the other, cutting the taro into thin slices about the thickness of paper.

She has good knife work, piece by piece, neatly and evenly sized.

Then rinse with water to remove the starch from the surface of the taro flakes, and season with a pinch of salt and pepper.

Then one by one, neatly placed on a wire net.

Every household in the compound uses a stove, and every time after cooking, there will be some red charcoal fire left.

As long as the iron mesh is placed on top of the charcoal fire, it is a natural oven.

When the moisture of the taro flakes is dried over charcoal fire, they turn into thin crispy chips.

It's like potato chips.

But it is not fried, and there is this natural charcoal fire fragrance, which is much healthier and more delicious than potato chips.

Such taro chips are homemade snacks of this era, and they can be beaten in the future.

In a short period of time, Jiang Ning made three ways to eat taro.

this day.

When Qin Jiulie came back, it was already dark.

When I walked into the house, I immediately smelled the fragrance wafting through the air.

He took a deep breath.

Jiang Ning put on his apron again and smiled softly, "You're back." I'll cook another egg drop soup and I'll be ready to eat. ”

The moment she turned around and saw Qin Jiulie, she was startled......