Make out of powder steamed meat always dry because: with the meat is lean, steaming time is not long enough, and so on.

1, with the meat is thin, you can properly add some oil or water, or steamed to almost cooked to sprinkle the cage, is sprinkled with water and then continue to steam, you can rice flour meat looks more lubricated, more soft.

2, steaming time is not long enough to let the rice flour absorb water expansion, and then steamed, it will not be dry, the time to steam the longer the better, to forty-five minutes or more.

3, a different kind of pot, do not use a steamer, use a pressure cooker. Lock water meat more tender, pressure cooker can be put in order lotus root block, taro block, pork. The lower layer of oil and keep the meat does not stick directly to the bottom of the pot.

Steamed pork: Ingredients: 200g pork, 1/2 teaspoon sesame oil, 1 green onion, 2 slices of ginger, 1/2 teaspoon soy sauce, 2 teaspoons of cooking wine, 60g of steamed rice noodles, 1/2 teaspoon oyster sauce.

1, cut the pork into thin slices;

2, cut the pork, put into a bowl, add green onion, ginger, cooking wine, oyster sauce, soy sauce, sesame oil marinade for about 2 hours;

3, marinated pork, add the steamed meat rice noodles and scratch well;

4, the pork skin side down neatly arranged in a plate, microwave steamer basket in enough water, put the plate into the , start the microwave heating program, time to 30 minutes can be adjusted.