Steamed pork with rice flour is a kind of steamed pork with rice flour in the south of China (also known as rice flour meat and noodle meat), and it is one of the traditional famous dishes of Han nationality widely popular in the south of China (Jiangxi, Sichuan, southern Shaanxi, Anhui, Hubei, Hunan, Zhejiang, Fujian, Jiangsu and other places).
Steamed meat is made of pork belly with skin, rice flour and other seasonings. Steamed meat is waxy and fragrant, crisp and refreshing, fat and thin, red and white, tender but not greasy, and rice flour is oily and full of five flavors. According to the cooking method, it can be spicy or sweet, and the ingredients can be supplemented by side dishes such as old lotus root, pumpkin and sweet potato.
Steamed meat is mainly popular in southern China, and has traditional practices in Sichuan, southern Shaanxi, Hubei, Hunan, Zhejiang, Fujian and other places.
Different regions choose different side dishes, such as sweet potato, pumpkin, lotus root, taro and green beans.
1. Hangzhou Steamed Meat
Steamed pork is a famous specialty in Hangzhou and enjoys a high reputation. It began in the late Qing dynasty, and it is said that its name is related to? Ten views of the West Lake? Okay, okay. Qu yuan feng he? Related. ? Qu yuan feng he? At the northern end of Su Causeway, 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 flour? Is the chef of Hangzhou Hotel at that time, in order to meet the needs of tourists to enjoy the scenery in summer, with? Qu yuan feng he? Fresh lotus leaves are steamed with fried fragrant rice flour and seasoned pork. They are fragrant, fresh, fat, soft, waxy and not greasy, and they are very appetizing in summer. Then there was the West Lake? Qu yuan feng he? Spread a good reputation? Steamed pork with flour? Its fame is also growing, and it has become a famous specialty dish in Hangzhou.
2. Steamed pork in Hubei
? Steamed pork with flour? It was popular in Mianyang in the old days (including Tianmen, Honghu, Qianjiang and Mianyang). Hometown of steamed vegetables? Is it famous? Mianyang sanzheng? One. About what? Mianyang sanzheng? This story is a household name. ? Mianyang sanzheng? The legend began with the story of Chen Youliang, the leader of the peasant uprising in the late Yuan Dynasty. At that time, Chen Youliang ordered the army to take care of the kitchen on the eve of collecting stones from his hometown Mianyang, in order to comfort the soldiers and boost morale. Sign? Cooking some hometown dishes is intended to win the expedition. Smart Chef Publishing House? Steaming hot? Homonym means steamed fish, steamed meat and steamed dumplings. Chen Youliang's wife, Roche, washed and cut off a ready-made green vegetable, mugwort leaves, steamed rice noodles with steamed fish, mixed with seasoning, and served them on the table. The soldiers liked it very much and were full of praise. Since then, people in this area have followed suit and used it on festive days? Three steams? As a big dish for entertaining guests, it has been passed down to this day.
The delicious way of steamed pork with rice flour-the material of steamed pork with rice flour.
Sliced pork belly, steamed meat powder, sweet noodle sauce, hot sauce, soy sauce, sugar, cooking wine, chicken essence, onion, ginger, garlic and pumpkin.
Steamed pork with rice noodles
1, pork belly skin sliced.
2. Put the pork belly slices in a bowl, and pour in the sweet noodle sauce, hot sauce, soy sauce, white sugar, cooking wine, chicken essence, onion, ginger and garlic in turn, stir evenly and marinate for half an hour (I marinate for 3 hours, hehe, greedy! )
3. After curing, remove the onion, ginger and garlic with chopsticks and pour them into the steamed meat powder. If it is too dry, you can add the right amount of water to ensure that every piece of meat is put on it? Powder powder? Ha.
4. Cut the pumpkin into thick slices and lay them flat on the plate, and put the meat wrapped in rice flour in the plate. Steam on high fire for 30 minutes.
Delicious practice of steamed pork with flour II. The material of steamed meat.
350g of pork belly, 50g of glutinous rice, 500g of taro, lotus leaves or zongzi leaves, fermented milk, sweet noodle sauce, steamed meat powder, salt, pepper and soy sauce.
Steamed pork with rice noodles
1. Soak glutinous rice in boiling water for a while.
2. Add a proper amount of fermented milk, sweet noodle sauce and steamed meat powder to the soaked glutinous rice, and then add a small amount of water and mix well.
3. Add pork belly and taro in step (2) and marinate for more than half an hour to achieve uniform taste.
2. Spread lotus leaves or zongzi leaves on the bottom of the bowl, put the pickled taro in turn, spread the salted pork belly on the bowl surface and steam it in a cage.
Delicious practice of steamed meat with flour; The material of steamed meat.
Pork belly, cooking wine, soy sauce, soy sauce, a little pepper, steamed pork rice noodles, broth, potatoes, chopped green onion.
Steamed pork with rice noodles
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.
Delicious method of steamed pork: four ingredients of steamed pork.
Pork belly 500g rice 150g star anise 2 dried red pepper 4 cooking wine 1 teaspoon (5ml) Wang Zhihe rose sufu 2 tablespoons (30ml) Liubiju sweet noodle sauce 1 teaspoon (15ml) soy sauce 1 teaspoon (5ml) monosodium glutamate/.
Steamed pork with rice noodles
1) Wash the non-stick pan, and heat it with high fire until there is no water in the pan. Turn to medium-low heat and pour the rice (dry without washing) into the pot.
2) Stir-fry until the rice turns yellow, add star anise and dried red pepper and continue to stir-fry. 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. After the fire is boiled, turn it into medium fire, put it into the steamer, cover it and steam for 80 minutes.
Related practices of steamed pork with flour:
1. Five Methods of Steamed Meat with Powder
2. The delicious practice of steamed meat with rice flour is recommended.
3. Delicious method of steamed meat with rice flour.
4. The practice of steaming meat with flour at home
5. The delicious practice of steamed pork with flour is recommended.
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