How to cook steamed pork with flour?
Ingredients: pork belly 500g, 1 small bowl of rice, a whole sweet potato, a little onion, ginger, pepper granules, a little pepper powder, salt, 1 teaspoon of sugar, monosodium glutamate, pepper, a little spiced powder, bean paste, 1 teaspoon of soy sauce, and bought pork belly. 2. Add a proper amount of cold water to the pot, instead of eating some meat, add ginger slices, onion segments and a little pepper granules, cook until the meat turns white, and then let it cool out of the pot until it is not hot.
3. Stir-fry the rice while cooling the meat, stir-fry until golden brown, cool it and crush it. 4. Slice the meat into a large bowl, add Jiang Mo, chopped green onion, pepper powder, salt, monosodium glutamate, spiced powder, pepper, bean paste, soy sauce and sugar, and mix well. Let the meat stand for 30 minutes until it is colored and tasty, and you can mix it in the meantime. 5. Take another bowl, put the marinated meat on the bottom of the bowl one by one, let the skins be stacked one by one, and fill the bottom of the bowl like a tile. 6. Peel the sweet potato and cut it into hob pieces, put it into a container with cured meat and mix well, then wrap it with the remaining rice flour, and spread the mixed sweet potato pieces on the coded meat slices. 7. add water to the steamer and steam the bowl. A small, delicious steamed pork with rice flour can be cooked by fire. 8. When steaming meat, take a plate larger than the bowl and buckle it on the bowl. Turn the bowl over quickly so that the steamed meat can be poured on the plate. Add chopped green onion or coriander to steamed meat and serve.
Tips 1, when steaming meat, buckle an empty bowl on the steamer, let the water evaporate slowly, and the meat will be cooked quickly. 2. In the same way, you can also make steamed ribs, steamed fat sausages and steamed beef. As for the bottom of the bowl, you can also use sweet potatoes, taro, dried radish,,,,,
Steamed pork with kumquat powder
material
6 oranges, 400g beef tenderloin and 200g pork rice noodles. Seasoning onion and Jiang Mo each 10g, onion ginger garlic juice 10g, cooking wine 5g, chicken powder 5g, sugar 3g, pepper 1g, Pixian bean paste 10g, milk 3g and spiced powder 2g.
working methods
1, cut the outer spine into goose feathers, add onion, Jiang Mo, onion, ginger, garlic juice, cooking wine, chicken powder, sugar, pepper, Pixian bean paste, southern milk, spiced powder, marinate for 15 minutes, add steamed meat rice flour and mix well. 2. Make oranges into orange boxes for later use. 3. Steam the processed beef on the drawer for 40 minutes, then put it in the orange box, steam it on the drawer for 3 minutes, and then put it on the plate.
Steamed meat
material
A piece of pork belly, onion, ginger, onion, cooking wine, sweet noodle sauce, wheat bag 1 steamed spicy powder, salt, sugar and potato chips.
working methods
1, pork belly is cut into thin slices about 0.5CM, and a little (not much) salt, sugar, cooking wine and sweet noodle sauce are added and mixed well for half an hour.
This dish will be steamed with oil, so spread potato chips to eat oil, and then we will eat potato chips. Mix the meat with steamed materials and steam for 40-60 minutes on medium and high fire (depending on the amount of meat).
What can I do to make steamed meat delicious? What seasoning do you need?
Steamed meat
I ate a lot of delicious food when I came back from the Spring Festival. Today I'm going to talk about steamed meat cooked by my mother. There should be many friends who have eaten steamed meat. I have eaten out several times, but I still like steamed meat cooked by my mother best. Let's briefly talk about the practice of steaming pork at home. The raw materials of steamed meat are pork belly, sweet potato and rice flour, and the seasoning is simple: salt, sugar, pepper powder, aniseed powder, ginger, onion and chicken essence. Pork belly must be used, so that fat and thin collocation will be dry and not greasy. And there must be sweet potatoes, so that the steamed ones are fragrant. No rice flour can be used with coarse corn flour After the raw materials and seasonings are prepared, blanch the pork belly with boiling water and cut it into large pieces, then cut the sweet potato into pieces, and then mix it with the prepared rice flour and seasonings and marinate it for a while (upper left). After that, take a big porcelain bowl and put the pork belly neatly at the bottom of the bowl, with the skin facing down. Then put the sweet potato slices on it and hold a bowl (upper right). Steam in pressure cooker for 30 minutes, and steam in ordinary cooker for 60 minutes. The worse the steamed meat is, the more delicious it is (bottom left). After steaming, cover the steaming bowl with a big plate, turn it over quickly (bottom right), pat the steaming bowl gently, and then take it off. A bowl of steamed pork with rice noodles is ready! You can adjust the proportion of salt and sugar according to your own taste. In short, my mother's steamed meat is not greasy, salty, sweet and delicious. I ate two bowls yesterday and today.
What needs attention is to put less salt and more sugar, so it tastes better. Sweet potato is sweet potato, also called sweet potato.
Home-cooked delicious food teaches you to cook steamed meat. Aoyi.com synthesized God's abandoned son.
Preparation time: 20 minutes
Cooking time: 60 minutes
Materials:
Pork belly 400g, rice 100g, 2 tablespoons of soy sauce (30ml), pepper 1/2 teaspoons (3g), pepper 1/2 teaspoons (3g), onion 1, ginger 1, cooking wine.
Exercise:
65438+
2. Cut the onion into chopped green onion, mash the ginger and soak it in a little water to make Jiang Shui. Wash and chop parsley.
3. Slice the pork belly, mix it with oil, soy sauce, Jiang Shui, pepper and rice flour, and put it in a bowl.
4. Add water to the steamer and bring to a boil. Put the bowl of raw rice flour meat into a steamer and steam it on the drawer for 60 minutes until cooked. Stir-fry on a plate and sprinkle with coriander.
What is the best way to steam pork?
Steamed pork with Dingjia powder began in Dingjia Restaurant in the late Qing Dynasty, and it has a history of 120 years. It was once a famous dish created by the chef of the emperor on the basis of tradition. Xinzheng was the thoroughfare of nine provinces in ancient times, the main traffic route between north and south, and there were many pedestrians. At the end of the Qing Dynasty and the beginning of the Republic of China, court officials who lived in the city "chayuan" and traveled to and from Beijing often went to the Cuibin Building in Dingjia, North Street to eat and spread the local flavor and official cooking skills here. After the continuous improvement of Dingjia Five Dynasties 100 years, the color, taste, shape and quality of chicken are getting better and better, and its reputation is getting higher and higher. The current producer is Ding Guangzhou, a 68-year-old master of the five generations of Ding family (the second-class chef of Hong 'an). He has superb craftsmanship and meticulous production, maintaining the quality of famous dishes. He can master more than 40 cooking methods such as roasting, roasting, stewing, leaning, frying, mixing, mixing, sliding and stewing, and can write down more than 600 dishes.
Ingredients and practice of Dingjia steamed meat: choose a catty of pork on the hard ribs, fat and thin, and cut it into pieces two fingers wide, two and a half inches long and half a finger thick; Millet or glutinous rice San Qian, washed and dried, mixed with pepper and fried into persimmon yellow, fragrant, rolled out; Six yuan of sugar, San Qian batter, a little onion and shredded ginger, mixed with soy sauce. Put the ribs below, a bowl of ten pieces, and steam them until they are rotten. Sitting on the dining table, the red light is bright, the sample is like crystal, the aroma is tangy and the appetite is attractive.
Other practices
Choose a catty of pork on the hard ribs, fat and thin, cut into pieces two fingers wide, two and a half inches long and half a finger thick; Millet or glutinous rice San Qian, washed and dried, mixed with pepper and fried into persimmon yellow, fragrant, rolled out; Six yuan of sugar, San Qian batter, a little onion and shredded ginger, mixed with soy sauce. Put the ribs below, a bowl of ten pieces, and steam them until they are rotten. Sitting on the dining table, the red light is bright, the sample is like crystal, the aroma is tangy and the appetite is attractive.
In addition: step one, the pork belly is pickled with skin, neither too thick nor too thin, and it is estimated that 1 cm is enough. Then add ginger, soy sauce and wine to marinate for at least 1 hour.
The second step is to get steamed meat powder.
Glutinous rice flour, sticky rice flour and spiced powder are mixed in the ratio of 1 ratio 1 ratio of 0,5, and then a little starch, potato or mung bean or sweet potato starch is poured. Stir-fry in a pan over low heat.
The third step is to roll the marinated meat in a pot and stick rice flour on it. Mix a tablespoon of Chili sauce in the steamed meat (personal preference, you can leave it alone). After stirring well, cut some potatoes at the bottom and put the meat in the steamer. When cooking, just steam it with an electric rice cooker. Because there is starch in it, it looks a little shiny, and the meat tastes tender and delicious.
How to make steamed meat powder delicious? Introduce four simple methods.
material
Pork belly, cooking wine, soy sauce, soy sauce, a little pepper, steamed pork rice noodles, broth, potatoes, chopped green onion.
working methods
1. Slice pork belly, add cooking wine, soy sauce, soy sauce and a little pepper, mix well and marinate for four hours.
2. Add the steamed pork rice noodles to the marinated meat slices, pour in a tablespoon of stock and stir well again.
3. Peel and wash potatoes and cut into thick slices.
4. Spread steamer paper on the bottom of the steamer, first spread a layer of potatoes, and then put the pork belly processed in step (2).
5, steam in the pot, turn to medium and small fire for 30 minutes after the fire is boiled, and sprinkle chopped green onion before taking out the pot.
How to make authentic steamed meat?
Spicy steamed pork raw materials: 1, pork belly 500g, rice 150g, star anise 2, dried red pepper 4, 2, cooking wine 1 teaspoon (5ml), Wang Zhihe rose fermented milk 2 tablespoons (30ml l) 3, Liubiju sweet noodle sauce 1 tablespoon. After 2 minutes, pour out the rice and remove the pepper and star anise for later use. 3) After the fried rice is naturally cooled, it is broken with a blender for about 5 seconds, and the rice is ground into fine particles. The time should not be too long, and the rice should not be beaten into too delicate rice flour. 4) Cut the pork belly into pieces with a thickness of 5mm, add the stir-fried star anise, add cooking wine, fermented milk, sweet noodle sauce, soy sauce, monosodium glutamate, white sugar and Pixian chili sauce, stir well, and marinate for 10 minute. 5) Add the beaten rice flour into the pork belly and grab your partner evenly with your hands. 6) Spread a layer of lotus leaf on the bottom of the small steamer (if there is no lotus leaf, don't put it). There is no small steamer, you can choose a flat plate and spread the pork belly into the plate piece by piece. 7) Pour more water into the steamer, turn to medium heat after boiling, put it into the steamer, cover it and steam for 80 minutes.
How to cook steamed pork with flour?
Cooking category: steamed cuisine: Sichuan cuisine
Ingredients category: pork taste: spicy
Suitable season: summer
Characterized by red and bright color, salty and slightly spicy, soft and waxy palatability.
condiments
500 grams of pork 50 grams of fresh peas and 75 grams of rice flour. Spicy douban 15g, soy sauce 15g, hangover cure juice15g; Salt 2g, pepper 2g, bean curd 15g, ginger 10g, brown sugar 20g, onion 10g, and cold soup 25g.
manufacturing process
Put rice and pepper in a pot, stir-fry until cooked, and grind into coarse powder. Scrape and clean the pork and cut it into 10 cm. 4 cm wide and 0.4 cm thick slices, put them into a pot, add salt, soy sauce, brown sugar juice, hangover cure juice, spicy douban, Jiang Mo and bean curd, mix well, add rice flour, marinate slightly, and put the slices into a steaming bowl to form a letter. Wash the peas, put them in a pot, add salt, rice flour and cold soup, mix well and put them on the meat. Then put it in a cage and steam it over high fire (about two hours). After taking it out, turn it over and sprinkle chopped green onion on the plate.
Steamed meat
Steamed meat must be familiar to everyone. Want to make a steamed meat, need a lot of accessories, although not what superb skills.
First of all, steamed pork is more important than meat. Now, meat is easy to buy, no matter which part you want, it is very convenient. But it is not easy to order rice noodles. At present, there are special steamed meat rice noodles in supermarkets, but they are all seasoned, not the original pure rice noodles. These particles are not coarse enough. Although convenient, it lacks the original flavor of traditional steamed pork rice noodles. Fortunately, small household appliances are very developed now, and you can make your own rice noodles. Is to grind rice into powder with a blender. Of course, don't grind it too fine. It is best to use rice flour that feels a little rough to make steamed meat.
Actually, we have to use lotus leaves. Used to wrap the prepared meat. The fragrance of lotus leaves will temporarily dissolve the greasy meat, and the pure taste of lotus flowers will penetrate into the meat, bringing out the best in each other. This is not too much trouble. Just pick one or two in the countryside.
Finally, there is one thing that can be used, and that is the steamer. It's the kind of steamed stuffed bun in the snack shop. Since steamed pork with rice flour is a traditional dish, let's just stick to the tradition and everything is our daily necessities. Steaming pork in a steamer will definitely be more authentic. Fortunately, you can still buy it in the supermarket.
Everything is ready, let's get started.
This time we steamed small ribs, of course, it can also be pork belly.
Steamed pork with Dingjia powder began in Dingjia Restaurant in the late Qing Dynasty, and it has a history of 120 years. It was once a famous dish created by the chef of the emperor on the basis of tradition. Xinzheng was the thoroughfare of nine provinces in ancient times, the main traffic route between north and south, and there were many pedestrians. At the end of the Qing Dynasty and the beginning of the Republic of China, court officials who lived in the city "chayuan" and traveled to and from Beijing often went to the Cuibin Building in Dingjia, North Street to eat and spread the local flavor and official cooking skills here. After 100 years of continuous improvement, the color, taste, shape and quality of Dingjia Five Dynasties are getting better and better, and their fame is getting higher and higher. The current producer is Ding Guangzhou, a 68-year-old master of the five generations of Ding family (the second-class chef of Hong 'an). He has superb craftsmanship and meticulous production, maintaining the quality of famous dishes. He can master more than 40 cooking methods such as roasting, roasting, stewing, leaning, frying, mixing, mixing, sliding and stewing, and can write down more than 600 dishes.
Ingredients and practice of Dingjia steamed meat: choose a catty of pork on the hard ribs, fat and thin, and cut it into pieces two fingers wide, two and a half inches long and half a finger thick; Millet or glutinous rice San Qian, washed and dried, mixed with pepper and fried into persimmon yellow, fragrant, rolled out; Six yuan of sugar, San Qian batter, a little onion and shredded ginger, mixed with soy sauce. Put the ribs below, a bowl of ten pieces, and steam them until they are rotten. Sitting on the dining table, the red light is bright, the sample is like crystal, the aroma is tangy and the appetite is attractive.
Other practices
Choose a catty of pork on the hard ribs, fat and thin, cut into pieces two fingers wide, two and a half inches long and half a finger thick; Millet or glutinous rice San Qian, washed and dried, mixed with pepper and fried into persimmon yellow, fragrant, rolled out; Six yuan of sugar, San Qian batter, a little onion and shredded ginger, mixed with soy sauce. Put the ribs below, a bowl of ten pieces, and steam them until they are rotten. Sitting on the dining table, the red light is bright, the sample is like crystal, the aroma is tangy and the appetite is attractive.
In addition: step one, the pork belly is pickled with skin, neither too thick nor too thin, and it is estimated that 1 cm is enough. Then add ginger, soy sauce and wine to marinate for at least 1 hour.
The second step is steaming ... >>
How to cook steamed pork with rice flour to taste good? ?
Step 1: Marinating the meat: Slice the pork belly with skin, neither too thick nor too thin, estimated to be about 1 cm. Then add ginger, soy sauce and wine to marinate for at least 1 hour.
Step 2: Make steamed meat powder: glutinous rice flour, sticky rice flour and spiced powder, mix them according to the ratio of 1 ratio 1 ratio of 0.5, and then pour a little starch-potato or mung bean or sweet potato starch. Stir-fry in a pan over low heat.
The third step is to roll the marinated meat in a pot and stick it with rice flour (I like spicy food, so I mixed a spoonful of Chili sauce in the steamed meat). After mixing well, cut some potatoes at the bottom.
Step four, put the meat into the steamer. When cooking, just steam them together in an electric rice cooker.
How to cook steamed pork with rice flour to taste good?
Rice steamed pork with rice flour
Raw materials:
250g pork with skin, rice 100g, Shaoxing wine 1 tablespoon, soy sauce 1 tablespoon, salt, monosodium glutamate, sugar, sweet noodle sauce, chopped green onion, shredded ginger, half a teaspoon of allspice powder and a little sesame oil.
Method:
1. Wash the pork, cut it into pieces with a thickness of less than cm, put it in a basin, and mix well with salt, Shaoxing wine, soy sauce, sugar, sweet noodle sauce, chopped green onion, shredded ginger, allspice powder and sesame oil for later use.
2. Wash the rice, drain the water, stir-fry it in a wok with low fire until it is slightly yellow, take it out and cool it, and roll it into coarse grain rice flour.
3. Pour the rice noodles into the pork bowl, add a little water to make the rice noodles moist, so that each piece of meat can be wrapped with thick rice noodles, with the skin facing down, put them into the bowl one by one, steam them in a steamer, and take them out and buckle them in the plate.
Attachment: pork should be fresh and must be cleaned; You can add a little fermented bean curd and fermented bean curd when mixing pork. The bowl of steamed pork should hold all the pork slices, which will look good after serving.
Steamed beef with flour
Raw materials:
300g of beef, stir-fried rice flour 1 00g, 20g of winter bamboo shoots and mushrooms, lotus leaf1slice, sweet noodle sauce, bean paste, cooking wine, salt, sugar, sesame oil, pepper noodles, raw flour, Chili powder, salad oil, a little chopped green onion, Jiang Mo and coriander.
Cooking method:
Sliced beef, bamboo shoots and mushrooms. Put the three ingredients into a bowl, add sweet noodle sauce, bean paste, soy sauce, cooking wine, salt, white wine, sesame oil, pepper noodles, raw powder, Chili powder, salad oil and fried rice noodles, mix them evenly, put them on the washed lotus leaves, wrap them, and steam them in a drawer for about 2 hours.
Key operation points:
Beef must be boned and sliced. Add seasoning and mix well, and strictly control the dosage. Finally, add fried rice noodles and separate the beef slices. Strictly control the steaming time.
Therapeutic effect:
Beef is sweet and flat, and has the effects of nourishing the spleen and stomach, benefiting qi and blood, and strengthening bones and muscles. Lotus leaf has the functions of clearing away summer heat, promoting diuresis, promoting hair growth, clearing yang and stopping bleeding.
Nutritional analysis:
Beef contains protein, fat, calcium, phosphorus, iron and vitamins B 1, B2, etc. Winter bamboo shoots contain many vitamins, phosphorus, iron and so on. Mushrooms contain calcium, phosphorus, iron and multivitamins.
Tip:
This product is especially suitable for people with weakness, thirst, spleen deficiency, soreness of waist and knees, and also for people with loss of appetite and indigestion.
What can I do to make steamed meat delicious?
The method of steaming meat with flour introduces dishes and their functions in detail: home-cooked recipes
Manufacturing materials of steamed pork with lotus leaf powder: main ingredients: 500g of pork belly, 2 fresh lotus leaves (about 60cm in diameter), 75g of japonica rice, 75g of indica rice, 30g of onion, 30g of shredded ginger, clove 1 g, kaempferia kaempferia 1 g (Chinese herbal medicine), cinnamon and star anise/kloc-0. Features of steamed pork with lotus leaf powder: "Steamed pork with lotus leaf powder" is a famous dish in Hangzhou and enjoys a high reputation. Beginning in the late Qing Dynasty, it is said that its name is related to "Quyuan Fenghe", one of the "Ten Scenes of West Lake". "Qu Yuan Feng He" is at the northern end of Su Causeway. In the Song Dynasty, there was a Quyuan beside Jiulisong, where songs were made to brew official wine. Because there are lotus flowers, it is called "Qu Yuan Hefeng". When Kangxi was in Qing Dynasty, it was changed to "Qu Yuan Feng He", and a pavilion was built in the north of Su Causeway opposite Hongqiao. At the same time, the "Yingxun Pavilion" and "Wangchunlou" were built in the east, and a compound road was built in the west. There are many lotus flowers here. Every summer, the breeze blows on the face, and the flowers are cool, which makes tourists linger. "Steamed pork with lotus leaf powder" was made by the chef of Hangzhou Hotel at that time. In order to meet the needs of tourists to enjoy the scenery in summer, fried fragrant rice noodles and seasoned pork are wrapped in fresh lotus leaves of "Quyuan Fenghe" and steamed. Its taste is fragrant, fresh, fat, soft and waxy, but not greasy, and it is very appetizing in summer. Later, with the spread of the reputation of "Qu Yuan Feng He" in the West Lake, "Steamed pork with lotus leaf powder" became a famous specialty dish in Hangzhou. The meat is crisp and rotten. Fat but not greasy, lotus leaves are rich in fragrance. Teach you how to make steamed pork with lotus leaf powder, and how to make steamed pork with lotus leaf powder delicious. First, clean japonica rice and indica rice, drain water and dry. Put star anise, kaempferia kaempferia, clove, cinnamon and rice in a pot, stir-fry with low fire until it turns yellow (not burnt), cool and grind into powder (not too fine). Second, scrape off the fine hairs on the pork skin, wash them with clean water, cut them into 8 pieces (each piece weighs about 60 grams) 7 cm long and 2 cm wide, and then cut a knife directly on each piece of meat without breaking the skin. Then, put the meat into a container, add the sweet noodle sauce, soy sauce, sugar, wine, onion and shredded ginger, mix well and marinate for 1 hour, so that the marinade penetrates into the meat slices, then add the rice flour and mix well and embed the rice flour into the knife edge between the meat slices. 3. Blanch the lotus leaf with boiling water, cut it into 4 small pieces, put 1 piece of meat on each piece, wrap it into small squares, and steam it in a cage for about 2 hours until the meat is crisp and rotten and the lotus leaf is fragrant. Experience: Grasp the key: pork must be seasoned and pickled first. The rice should be fried until it is yellow. Meat slices should be wrapped in fresh lotus leaves, and only when they are steamed will they have a clear fragrance. Key operation points:
1. When meat slices are mixed with flavor, the flavor is slightly stronger in winter, and it should be light in summer.
2, choose hard pork belly, easy to remove slag, fat but not greasy taste good.
3, the amount of rice flour is appropriate, pay attention to the amount of fresh soup when mixing meat, so as to be dry and moderate.
4. The quantity of a bowl of sliced meat is generally 100g to 400g. Scope of application: simple meals for the masses and hot dishes for general banquets.
Changes of dishes: steamed chicken with flour, steamed beef with flour, steamed meat with lotus leaves, and steamed ribs with flour. The method of steaming meat with sweet potato powder introduces the cuisine and its function in detail: home-cooked recipes
Production materials of steamed pork with sweet potato powder: main ingredients: pork belly, rice flour, sweet potato, ginger, soy sauce, salt, pepper oil, a little Xixian bean paste, chicken essence and sugar. Teach you red ... >>