Main ingredient: 500 grams of pork, 100 grams of long grain fragrant rice, 100 grams of glutinous rice

Applications: dahurica 1 piece, two star anise, a little ginger, a little green onion, an egg, soybean paste, oyster sauce, soy sauce, soy sauce

Powder Steamed Pork Steps:

1, first of all will be ready 500 grams of pork, put into water Add an appropriate amount of fine salt to rinse out the blood inside, after washing, we will fish it out and drain the water standby.

2, and then divided into about eight centimeters long section, and then use a knife to shoot scattered, so that you can shoot out the meat inside the fiber, so that the pork will be more flavorful. Then cut it into thick slices of about two centimeters.

3, scallions cut into sections, sliced ginger together into the pork slice, add a spoon of soybean paste, oyster sauce half a spoon of freshness, ten grams of cooking wine to fishy, half a spoon of soy sauce, white pepper 1 grams, and then mix it well and put aside to marinate for half a small hour standby.

4, will be ready to long grain rice and glutinous rice into a bowl, and then add two cinnamon. Stir frying pan heat into the prepared fragrant rice and glutinous rice, open medium-low heat to stir fry the flavor. Then it will be stir-fried until brown, we will fish it out, while it is still hot will be mashed, and then set aside.

5, at this time our pork has been marinated, to the inside of an egg, mix it well, and then pour the broken rice into it, mix it well, wrapped up, and then we can set the plate to start steaming.

6, steam pot add enough water, high heat boil. We will plate good steamed pork, put inside. Large fire boil, and then open medium-low fire steaming to 1, 5 hours, you can! After the pot is ready, we sprinkle a little chopped green onion on top and serve!

The soft and fragrant steamed pork is ready! How is it? It's not as easy as it looks, but it's a great way to get the most out of your life. Like to eat steamed meat friends hurry to try it, with this method to make the steamed meat soft and fresh taste is not worse than the outside sales. Learning to do to the family to eat on the table to be snatched up.

Steamed pork practice tips:

1, the choice of meat. When making steamed pork, we should choose fat and fat-rich pancetta, so that the meat is most suitable for making steamed pork. Steaming time is too long, the fat overflows to melt with the rice flour, its taste is soft and sticky and not greasy.

2, the choice of rice flour. Do steamed meat, we had better choose two kinds of rice, one is long grain fragrant rice, the other is glutinous rice. These two kinds of rice add up so that made can enrich the texture of steamed meat, eat more fragrant and sticky.

3, in advance of the meat marinade. Do steamed meat, marinate meat in advance is very critical. This can remove the fishy taste of meat at the same time can also make the steamed meat more to join the flavor, eat up rich and delicious.

Main ingredient: pork, starch

Accessories: green onions, ginger, carrots, eggs, scallions, ginger, pepper, dried chili peppers, Shanghai green

Seasoning: salt, pepper, thirteen spices, soy sauce, chicken essence, vegetable oil

Braised lion's head practice steps:

1, prepare 2 pounds of skinned pork thighs, wash, clean and then cut into thin slices, then cut the pork into thin slices, then cut into thin slices. After clean, first cut into thin slices, and then chopped into meat. The meat should not be chopped too much, a little bit of granularity, eating will be more chewy.

2, small green onions cut into segments, ginger cut into minced, half a carrot chopped, all poured into the cooking machine. Add the right amount of water and puree these small ingredients, then drain out the scum and use only the onion and ginger water.

3, add a spoonful of salt, half a spoonful of pepper, a little thirteen spice and a little soy sauce to the meat mixture. First of all, the seasoning grabbed scattered, and then pour the appropriate amount of onion and ginger water, in one direction, the onion and ginger water into the meat mixture. Note here do not directly put the minced onion and ginger, otherwise the fried lion's head is easy to blacken. Beat until the meat filling is sticky, pour the onion and ginger water again, so that the meat filling to absorb enough water, so that the meat is more tender.

4, and then beat an egg, stirring and beating for 5 minutes, to the meat mixture. Then grab a small handful of starch, scratched evenly to lock the moisture in the meat filling, while increasing the viscosity of the filling, so that the balls better into a ball, not easy to loose. Onion cut into good horseshoe slices, ginger cut into slices, put together and then grabbed into a few peppercorns, a few dry chili pepper spare.

5, the pot of boiling oil, oil temperature 6 into hot, turn off the fire, grab a handful of stuffing first dough into large meatballs. After the meatballs coated with a layer of water starch on top to prevent the balls from loosening, gently slid into the pot, the meatballs fried stereotypes. Gently slide the meatballs into the pan to set them. Turn the heat on low and turn the meatballs over frequently so that they are evenly heated. Fry the meatballs for about 5 minutes until they turn golden brown, remove them from the pan, place them in a pot, pour in the prepared spices and set aside.

6, pot of boiling water, add salt 2 grams, 2 grams of pepper, 2 grams of chicken essence, thirteen spices a little, 3 grams of dark soy sauce to improve the color, stirring to melt the seasoning. When the soup boils, and meatballs poured together. When the water in the steamer boils, put the meatballs in, steam and then turn on low heat to steam for 1 hour, so that the meatballs fully absorb the soup flavor.

7, while this time, we blanch the Shanghai green. Boil water in the pot, add a little salt and vegetable oil, after the water boils, put the Shanghai green into the pot for a minute. When hot and soft, pour out, arranged in a plate on the bottom.

8, 1 hour later, the balls are cooked, we put it served in the dish, there are large green vegetables, and just steamed balls of soup, drain the dregs poured into the pot. After boiling over high heat, hook in a little water starch to thicken the soup. Finally, the soup evenly poured on top of the meatballs, and then sprinkled with chopped green onions, delicious is complete.

Curry Potato Chicken

Main ingredient: 1 chicken breast, 1 potato

Accessories: 1 carrot, 2 tablespoons of curry powder, 2 tablespoons of oil and salt, 2 cloves of garlic, 2 tablespoons of soy sauce

Curry Potato Chicken Steps:

1, ready to prepare the materials needed, chicken breast cut off the sinews, washed, drained, potatoes and carrots, skinned and washed. Curry with curry powder or curry block, curry sauce can be, curry in cooking with deodorization in addition to the role of foreign, flavoring and color.

2, the chicken breast meat cut into 1 cm or so large diced, add cooking wine and white pepper to grasp, then add starch to grasp, marinate for 10 minutes.

3, potatoes and carrots cut into 1 cm cubes, diced potatoes with water cast wash once, drain the water, so that the diced potatoes will not oxidation, black color.

4, add oil to the pot and heat, add chicken and stir-fry, stir-fry the chicken until the color turns white, add potatoes and stir-fry, potatoes and chicken together with the diced sheng out to be used.

5, add a little oil in the pot and heat, add garlic and sauté, add curry powder and sauté, stir fry curry oil, add potatoes and chicken and stir fry evenly, add half a bowl of water, add a pinch of salt, boil over high heat, turn the heat to low and cook for about 10 minutes, cook the ingredients together to taste.

6, during the period, to stir from time to time, to prevent the soup paste the bottom of the pot, to be left with a little soup, turn off the fire, sheng out can be, a plate of fragrant, golden spicy curry chicken is done.

Curry potato chicken practice tips:

Curry powder is a variety of spices prepared and ground into a powdered aromatic spices, color yellow taste spicy, very popular. Some people in the use of its directly added to the dishes, which is not correct. This is because the curry powder flavor although spicy, but the aroma is not enough, and with a kind of medicinal flavor. The correct way to use is to put some oil in the pot, add some fresh ginger, garlic, etc. for frying, will be made into curry oil, and then go to use, so not only remove the taste of medicine, and aromatic, golden spicy, unique flavor.