Is it better to use potatoes or lotus root when steaming millet ribs? What side dishes should be put in steamed millet ribs?

We all know that steamed pork ribs with millet is a common dish. There are many ways to cook it. You can put a variety of side dishes, and the taste and texture are different. Some people put potatoes, and some people put lotus roots. So which one is better, potatoes or lotus roots? Let's take a closer look!

Is it better to use potatoes or lotus root when steaming pork ribs with millet?

You can use potatoes or lotus roots to make millet steamed spareribs, both are delicious, it mainly depends on personal taste.

Wash the potatoes and lotus roots, cut them into dices, and place them at the bottom of the steamer. This will increase the gap at the bottom of the steamer, allowing the hot steam from the aniseed to reach the top of the steamer and steam the millet steamed spareribs. The aroma of the aniseed can linger in the steamer, making the steamed millet spareribs more flavorful.

When making steamed spare ribs with millet, you can also choose pumpkin. Peel the pumpkin, wash it and put it together with the steamed spare ribs with millet. The steamed spare ribs with millet will be very delicious and the aroma of the pumpkin will also permeate into the millet.

What side dishes are good to eat with millet steamed spareribs

You can add sweet potatoes, pumpkins, taro, potatoes, lotus roots, carrots, corn, etc., which are all very good combinations.

Steamed spare ribs with millet is a very common dish. Millet is added to the steamed spare ribs. The combination of millet and spare ribs not only improves the nutritional value, but also makes the taste and mouthfeel of the dish better. The millet wrapped spare ribs absorbs the flavor of the spare ribs and tastes softer, more glutinous and fragrant. At the same time, the spare ribs become more tender and tasty after being marinated. It is a "hard dish" with real taste and mouthfeel.

The light taste of steamed spare ribs with millet suits the public's taste. Compared with ordinary steamed spare ribs, this dish has a softer, more tender taste, and a full taste without losing flavor. The process of making this dish seems to be very simple, but it is full of skills. First of all, the ribs must be marinated. Marinating can make the ribs tasty and at the same time make the ribs have a tender taste. Secondly, the processing of millet is also very important. Millet needs to be soaked in advance until it is soft, so that it will be better to steam it with the spare ribs.

How to add seasoning to steamed pork ribs with millet

Many friends cook this dish by frying the onion and garlic, frying the sauces and then marinating them. It is OK if you like to eat it this way, especially when adding bean paste, fermented black beans, soybean paste and other sauces, which need to be fried to stimulate their fragrance. However, marinating the garlic without frying it has another flavor, which is also more fragrant.

Except for star anise, the other ingredients can be used directly, so I am too lazy to stir-fry them. Two star anises have a strong flavor and are fragrant enough without stir-frying. If you want to stir-fry them, just add one star anise.

How to make steamed pork ribs with millet

Required ingredients and ingredients:

400g pork ribs, 80g millet, 1 piece of lotus root

Garlic, ginger, light soy sauce, dark soy sauce, oyster sauce, salt (no specific amount, adjust according to your taste)

Preparation method:

Step 1: Cut fresh pork ribs into small pieces of about 3-4 cm, rinse them under running water, put them in a bowl, add clean water to cover the ribs, soak for about 1 hour, and when the water turns red, you can change the water according to the situation and soak for about 30 minutes. (--The ribs soaked in blood water will have less fishy smell.)

Step 2: Wash about 80 grams of millet, then soak it in clean water for about 2 hours. (--Millet is used to wrap the ribs. Some people use more, some use less, so soak as much millet as possible.)

Step 3: Peel the garlic and ginger, wash and chop them into small pieces. The smaller the pieces, the better, so that the ribs will be more flavorful.

Step 4: Put a small amount of cooking oil in the pot. When the oil is hot, add the ginger and garlic and stir-fry until fragrant. Then add light soy sauce, dark soy sauce, oyster sauce and salt to season. Add 1 gram of sugar to enhance the flavor. Use chopsticks to stir these seasonings evenly and let them cool for later use. (--Don't put too much oil, otherwise it will feel greasy.)

Step 5: Take out the soaked ribs, put them into the cooled sauce, stir evenly. It is best to knead them evenly with your hands to make it easier for the ribs to absorb the flavor. Then put them into a bowl, cover with plastic wrap, and put them in the refrigerator to marinate for 2 hours to allow the ribs to fully absorb the flavor.

Step 6: Drain the soaked millet, take out the marinated ribs, pat off the ginger and garlic on the ribs, then use chopsticks to pick up a piece of ribs and let the surface of the ribs be covered with millet. Prepare another plate, put lotus roots on the bottom of the plate, and place the ribs on the lotus roots.

Step 7: Coat all the ribs with millet, then put them into a pressure cooker and steam them for about 15 minutes. If you want the ribs to be softer, you can extend the steaming time appropriately.