How to steam pork ribs with glutinous rice

Pork ribs are rich in nutrients and have the effects of replenishing essence and blood, nourishing yin and moistening dryness. They are very suitable for people with insufficient qi and blood or yin deficiency and poor appetite. However, diabetics are not suitable for eating pork ribs and glutinous rice, because diabetic patients often feel hungry, they should strictly control their diet, and pork ribs and glutinous rice are a bit greasy, so try not to eat them. Here are three methods of steaming pork ribs and glutinous rice.

Method 1

1. Steam glutinous rice and set aside. Soak the mushrooms and set aside. Wash the lotus root.

2. Slice the soaked mushrooms.

3. Braise the ribs (the braising process is omitted). Note that you don’t need to reduce the sauce, the heat can be more tender.

4. Take out the ribs and set aside.

5. Pour the mushrooms into the sauce used for braised pork ribs and stir-fry until the mushrooms absorb enough sauce. There is no need to collect all the juice.

6. Chop the lotus root into small pieces and mix it with the steamed glutinous rice. If there is any leftover sauce in the pot, pour it in and mix well.

7. Place on a plate and steam. After you smell the fragrance, turn off the heat and serve after 5 minutes.

Method 2

1. Wash the ribs, cut them into 1-inch pieces, and marinate them in the prepared marinade for about two hours;

2. At the same time, wash the glutinous rice, soak it in water for two hours, then drain and set aside;

3. Take a cabbage leaf, blanch it in boiling water, drain it, and place it on the bottom of the plate;

4. Roll the marinated ribs in glutinous rice to coat the surface of the ribs with a layer of glutinous rice; spread them evenly on a plate and sprinkle some glutinous rice around them;

5. Steam for one and a half hours; remove and sprinkle with chopped green onions.

Method 3

1. Chop the ribs into small pieces, soak and wash them repeatedly to remove the blood, mix them with shredded ginger, salt, light soy sauce, dark soy sauce, cooking wine, pepper powder and a small amount of five-spice powder, and marinate them in the refrigerator overnight; soak the ham and glutinous rice for more than 6 hours respectively; cut the ham into small pieces and put them into the marinated ribs; soak the dry lotus leaves in warm water until soft and wash them.

2. Drain the glutinous rice and mix it evenly into the spareribs, making sure every piece of spareribs is covered with glutinous rice. Place on a plate. You can make more at a time, put it in the refrigerator after steaming, and take it out to thaw naturally and steam it thoroughly when you want to eat it. I made one portion wrapped in lotus leaves, and the other portion was directly put into a large bowl.

3. Use chopsticks to place the lotus leaf wrapped food on a plate. Cover the plates and bowls with tin foil to prevent moisture from entering. Steam in a pressure cooker for half an hour, or in a double-layer steamer for 1.5 hours.

4. The glutinous rice has absorbed the juice from the pork ribs and ham, and it is warm, soft and fragrant, with a delicious aroma.