![]() ![]() ![]() They’re still going strong after more than two decades of near-continuous use.) I don’t remember where I found the recipe for those ribs, but I was shocked to discover that it called for only ten to fifteen minutes of cooking. (That wok and that steamer are the same wok and steamer I used to develop the recipes for my book, The Wok. I was fresh out of college, living with a couple roommates, and had just acquired my very first bamboo steamer, which immediately upgraded my five-year-old wok, Transformers-style, into a brand new cooking vessel. I remember the first time I made dim sum–style steamed spare ribs at home. Serving the best Chinese in Rockville, MD. Tossing the ribs in plenty of cornstarch creates a tender, slippery surface that soaks in juices that are expressed during cooking, giving the pork bites a flavor-packed coating. Steamed Short Ribs with Sticky Rice from Sichuan Jin River - Rockville.Soaking the pork in an alkaline solution further tenderizes the meat and helps it retain juiciness as it steams. In a large pot set over high heat, cover the short ribs with 1 inch of water bring to a boil.This is a classic dim sum dish thats incredibly easy to make at home. It also loosens up muscles, tenderizing the pork and allowing it to absorb the marinade more thoroughly. Grilling beef ribs involves marinating, slow grilling on indirect heat for 1-1½ hours, and steaming to prevent drying out. Watch Daddy Lau teach us how to make Steamed Spare Ribs (with fermented black beans). If the short ribs are wide and thick (at least 1-inch), keep the same cook time. Thoroughly washing the meat in several changes of water will purge it of excess myoglobin to give the pork an appealingly pale, clean look when steamed. You can use boneless short ribs, if you prefer.
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