Steam Black Pepper Beef Ribs with Eggplant
黑椒牛仔骨蒸茄瓜
Simple and delicious home cooking, black pepper beef ribs and eggplant. Soft spongy eggplants soaking in the delicious black pepper sauce and juices from the beef ribs. This tasty beef ribs recipe is easy to make and takes little time to prepare.
Ingredients:
½ lb beef ribs
12 oz Chinese eggplant
½ tbsp shredded red pepper
1 tbsp diced green onion
Marinade:
1 tbsp light soy sauce
½ tbsp oyster sauce
½ tsp black pepper
⅓ tsp chicken powder (bouillon)
2 tsp cornstarch
Seasoning:
1 ½ tsp minced garlic
⅓ tsp sugar
2 tsp oil
Method:
Wash and dry beef ribs. Cut into sections and mix marinade ingredients with ribs. Set aside and let marinade for 30 minutes.
Peel eggplant and cut into sections and finger sized strips. Give eggplant a salt water bath to prevent them from turning dark. Drain eggplant after a salt water bath. Mix eggplant with seasoning ingredients and lay them in a steaming plate (about 1 inch deep plate)
Add beef ribs on top of eggplant and steam over medium high heat for 8-10 minutes. Or steam at 375°F for 8-10 minutes in the steam oven. When completed, remove from steam and add hot red pepper and spring onion before serving.
Note:
You can find this cut of beef short ribs at your local Chinese or Korean supermarket. When choosing beef ribs, pick the ones that are sliced in around 6-8mm thick. You may also ask your butcher to help slice these for you.
Depending on the grade of beef short ribs you get. You might come across a tougher batch. Try using ½ tsp of baking soda and water mixture with every pound of beef to marinate for about 1-2 hours to soften up the meat. Rinse off baking soda before use.
Eggplant that was used are commonly known as Chinese eggplant. They are slender and lighter purple compared to globe eggplants. Containing fewer seeds and softer flesh. Chinese eggplants are a perfect ingredient for quick recipes. Can find these in all Chinese supermarkets.
黑椒牛仔骨蒸茄瓜 [簡易食譜]
簡單美味的家常菜，黑胡椒排骨和茄子。 柔軟茄子浸泡在美味的黑胡椒醬和牛肋骨汁中。 這種美味的排骨食譜很容易製作，而且準備時間很短。
材料:
牛仔骨半磅
茄瓜12安士
紅椒絲半湯匙
蔥粒1湯匙
醃料:
生抽1湯匙
蠔油半湯匙
黑椒粉半茶匙
鷄粉1/3茶匙
生粉2茶匙
調味料:
蒜茸1 1/2茶匙
糖1/3茶匙
生油2茶匙
做法:
牛仔骨洗浄切薄片，加入醃料撈勻，醃30分鐘。
茄瓜間疏刨皮，切約尾指粗條形，用淡鹽水略浸，令它不會變色，取出瀝乾。加調味
料撈勻放碟中。
將牛仔骨排放 茄瓜面，用大火隔水蒸8至10鐘，牛仔骨肥茄瓜瘦，最好配合，灑入紅椒𢇁及蔥粒即成。
註:
您可以在當地的中國或韓國超市找到這種牛仔骨。選擇時6-8mm厚。您也可以要求他幫您切成薄片。
根據牛仔骨的等級，可能會買到好韌。嘗試將½茶匙蘇打粉和水混合。與每磅牛肉一起醃製。大約1小時，以使肉變軟。使用前沖洗掉蘇打粉。
