material
The main ingredients are beef 250g, rice 100g and glutinous rice 100g.
Seasoning soy sauce 1 tbsp, onion 1 tbsp, ginger 2, garlic 3, star anise 1, pepper 20, sesame oil 1 tbsp, bean paste 2 tbsps, water 40ml, fermented grains 2 tbsps, fermented milk/kloc-0.
The Method of Steamed Meat with Sichuan Style Powder
First, make steamed meat powder.
Materials: rice 100g, glutinous rice 100g. Materials: 65438+ 0 octagonal, more than 20 prickly ash.
1. Mix the rice and glutinous rice, wash and dry (this step ensures the cleanliness of the rice, and more importantly, the rice grains will be easily crushed after washing and drying, and you can easily make powder with a rolling pin without a cooking machine);
2. Put small pieces of star anise worship, dried rice, star anise and pepper into the pot and stir-fry over low heat. When frying, the rice may be crispy, so don't worry;
3. Stir-fry until the rice grains are slightly yellow and the spices are very rich, then turn off the fire and cool;
4. Pick out the star anise and crush it in a stone pot, then add rice grains and peppers, and mash it into coarse powder together (friends who don't have a stone pot and a cooking machine, you can grind it on the chopping board several times with a rolling pin in this step, don't worry, I tried to crush the rice easily in this state).
Second, steamed meat with flour.
Ingredients: 250g tender beef without fascia. Ingredients: steamed meat powder 80g, fresh soup 40ml (no need to replace old water).
Seasoning: two tablespoons of bean paste (which can be chopped first and then fried in oil), one tablespoon of soy sauce, two tablespoons of mash juice, fermented milk 1 tablespoon, yellow rice wine 1 tablespoon, 5g of pepper powder and pepper powder, 0/~ 2g of spiced powder/kloc-0, half a tablespoon of sugar, onion, ginger, etc.
Tools: 4-5 small cages of 10 cm, or 10 cm and 15 cm steamer, with a few zongzi leaves (lotus leaves, bamboo leaves or vegetable leaves are acceptable).
1. Wet the steamed meat powder with fresh soup or water and stir for later use;
2. First cut the whole piece of beef into strips about three or four centimeters wide along the grain, then turn it over 90 degrees, cut the beef strips into thin slices (dots in my picture) about 5 centimeters long and 0.3~0.5 centimeters thick against the grain, and rinse the bleeding water repeatedly with clear water;
3. Add yellow wine, fermented grains, Jiang Mo, fermented milk, soy sauce, chili powder, spiced powder, sugar and fried bean paste to the washed beef, and then marinate for later use. Marinate the meat for 20 to 30 minutes, then add vegetable oil and sesame oil and stir well.
4. Start boiling water in the pot, add the steamed meat powder into the meat and stir evenly, and spread leaves on the bottom of the steamer;
5. Loosely put the mixed meat into a steamer (a large quantity can be put in a bowl), put the water in the pot into the steamer after boiling, and steam it for half an hour (if it is the old place or a large quantity of beef, steam it for 1-2 hours, subject to the beef rake);
6. Take it out after steaming, and prepare cooked Chili noodles (or Chili noodles), garlic, chopped green onion, pepper powder, chopped parsley and other ingredients in advance;
7. Sprinkle the surface with cooked Chili, garlic, chopped green onion, pepper powder and chopped coriander, and eat it while it is hot;
Cooking skills of steamed pork with rice flour
1. Variety of rice: Even in famous shops that cook steamed rice, the recipes in steamed meat powder are very different. Except for the different seasonings, the main difference is the use of rice: some only use rice, and some use rice and glutinous rice together. For example, the ratio of Zhide rice to glutinous rice in famous shops is 4: 1, while japonica rice and indica rice are used in other famous shops at 4:3. The reason is probably because different kinds of rice are different in oiliness and viscosity. When cooking steamed rice, it is necessary to balance the characteristics of the two until the mixed rice flour can easily wrap the ingredients without affecting the taste. For example, rice is much less oily and sticky than glutinous rice, and long-grained glutinous rice is less oily than round-grained glutinous rice; If we only look at rice, indica rice in the south has less oil than japonica rice in the north. But when choosing rice, the more oil, the better, because too high viscosity ratio will also affect the best taste experience. So if you don't want to mix, you just want to choose one kind of rice to make steamed meat powder. If glutinous rice can be long-grained glutinous rice, rice can be northeast rice, especially high-quality rice such as Wuchang rice. When several kinds of rice are mixed, we may not all know their characteristics because there are too many kinds of rice involved. The mixture of glutinous rice and rice 1: 1 may be better, not necessarily the most perfect ratio, but it will not be too bad on average. In addition, when farmers make their own steamed meat powder, they will also mix some fried coarse corn flour into the flour. You can try it if you are interested.
2. Use spices: steamed meat powder can be distinguished by spices, such as spicy, spiced and spicy. Generally, spices only account for 6% of rice, not exceeding 10%. Sichuan steamed meat powder's most basic spices are pepper and star anise. In addition, pepper, dried tangerine peel, cinnamon, tsaoko, kaempferia kaempferia and clove can be added according to personal taste.
3, the dosage of rice noodles: steamed meat powder production is not complicated, if there is no container with good sealing, you don't have to do too much at a time, so as not to change the tide and taste. Usually, 2-3.2 portions of rice are needed per catty of meat, so it can be inferred that the family will cook steamed rice several times in the near future to prepare the corresponding steamed meat powder. The rice flour made of 200g rice in my picture is about 170g after frying, which is enough for me to make steamed beef twice, half a catty of meat each time;
4, tools: this dish can be served in a bowl, potatoes, pumpkins, etc. without a steamer. You can also add it to the bottom and steam it and eat it upside down. I prefer the version of the steamer. Besides the psychological function, the fragrance of bamboo is also because the steamer cover better controls the condensation and reflux of water vapor, which prevents the steam dripping from diluting the taste of steamed meat powder and destroying the taste.
5. Seasoning: fermented wine, fermented milk and bean paste (stir-fried first and then chopped) are all signs that this Sichuan-style steamed meat is different from other cuisines. Finally, the addition of Chili noodles, Chili oil, Chili noodles or pepper oil makes this Sichuan-style snack taste by going up one flight of stairs;
6. Note: steamed meat powder's method has been introduced before. It should be noted here that in the fine method, steamed meat powder can be wetted with broth or water before adding it to the meat. This can prevent dried rice noodles from sucking back flavor juice and gravy when steaming. Beef is a food that is afraid of aging. Losing moisture will accelerate the aging of the taste, the seasoning juice will be sucked away, and the flavor of beef itself will be dull, so this step is taken.