Pearl meatballs are made of fat and lean pork and fish as the main ingredients, chopped into mush mixed with egg white, with pepper, ginger and other six or seven kinds of spices and wet starch, hand squeezed into a diameter of five pennies the size of the meatballs into the sieve rolled sticky sticky rice loaded into a small cage drawer, in the pot of boiling water on the steam with a high fire. Steam out of the pill color crystal white, rice grain vertical like pearl transparent, meatball soft glutinous loose bubble, taste delicious.
Steamed white meatballs, lean pork and fish as the main ingredients, pay more attention to the fire, the color of its milky yellow, soft and tender meatballs, oily and fluffy.
Historical references
The origin of the "three steaming dishes of Shinyang" is uncertain, but it is related to the fact that Shinyang was a watery country. According to the records, at that time in Shinyang, "the annual rainfall of fish as food, snails, shrimps, mussels and clams to fill the belly." The common people could not afford to eat grains of rice, only a small amount of mixed grains ground powder, mixed with fish and shrimp, wild vegetables, lotus root pieces into the fandangs and steamed, so as to satisfy their hunger. Over time, it has developed into a well-known traditional dishes in Hubei. "Three steam" one of the steamed vegetables, to steam the tube artemisia for the best.
There is a folk legend that says the "Three Steamed Vegetables of Shinyang" originated from Chen Youliang, the leader of a peasant uprising at the end of the Yuan Dynasty. His wife in charge of logistics Pan (said to be Luo's) is very sensitive to the military situation (the rebel army often marching and fighting to eat raw rice, salt water dishes, many people suffering from digestive disorders), in the rebel army after the capture of the county of Shinyang, in order to reward the soldiers, she personally cooks, original, meat, fish, lotus root were mixed with rice flour, with condiments, bowl on the cauldron, steamed over a fierce fire. Steamed meat, fish, lotus root flavor and quality, the soldiers praise. The rebel army ate such a good meal, morale, by often winning battles, Chaisang battle, a big setback to the Yuan army, contributed to the Chen Youliang in Jiujiang, the king's move.
There are also legends that say, Qing Qianlong traveled to Jiangnan, tasted the folk three steam, steam Lai into the Imperial Cuisine Workshop, which gave birth to the pearl pill, Jane white nine and other expensive steamed dishes, this is the "three steam" of the great development.
Qing Dynasty, Republic of China, Wuhan towns, many restaurants hanging "Shin Yang three steam museum" signboard. Later, "three steam" development to Beijing. Beijing Tiger Square restaurant hanging "Hubei three steam hall". According to the symbol of the old man said, one day, the Northeast Army Major Zhang Xueliang in the escort flanked by, passing through the Tiger Square, see "Hubei three steaming museum", I do not know what is called "three steaming, then into the museum to taste, after a great feast inscribed couplet: a taste of taste three clapping hands ten miles to smell nine turn back.
According to reports, as early as the Qing Dynasty, Wuhan towns have a lot of restaurants hanging "Shinyang three steam museum" signboard, and later also opened the store to other cities such as Beijing, becoming a nationally acclaimed "Hubei three steam". The song "The King of Steamed Vegetables, Shinyang is the only one, if you don't believe me, please come and have a taste" was widely recited. Later on, the three steamed dishes of Shinyang became more and more refined and high-grade, giving birth to such famous steamed dishes as steamed pearl balls and steamed white balls, which were introduced into large and small restaurants all over the country. On the contrary, its traditional practice gradually disappeared, in addition to Xiantao and a small part of the surrounding area farmers still retained outside, the restaurant almost do not do, and specialized "Shinyang three steam museum" as early as the end of the last century on the nearly extinct.
Shinyang three steam traditional practice
The meat and mackerel cut into thick slices of up to five centimeters square, sop up the water with a cloth, add salt, soy sauce, red curd milk juice, ginger, wine, chicken essence, sugar, mixed together, marinated for ten minutes. Then the vegetables (optional amaranth, taro, bean curd, pumpkin, radish, Chrysanthemum, lotus root) and other washed and cut into sections or cut pieces, and fish, meat, mixed with coarse rice flour, and rice into a bamboo steamer, rice on the bottom, vegetables evenly spread on it, fish pieces, slices of meat and then put on the vegetables. Cover the lid of the retort tightly, high-flame steam for about 40 minutes.
Practice (a)
Raw materials: pork, grass carp, round-grained rice, green vegetables (according to the different seasons, different tastes, free to mix), salt, soy sauce, red fermented milk juice, ginger, wine, chicken essence, sugar, cinnamon, cloves, anise, each appropriate amount.
Steps: (1) round-grained rice washed and dried, put into the frying pan, stir-fry on a slight fire for three minutes, slightly yellow, add cinnamon, cloves, star anise, stir-fry for another three minutes out of the pan, ground into fish roe-sized powdered grains.
(2) the pork and grass carp cut into long 5 cm square thick slices, sop up the water with a cloth, add refined salt, soy sauce, red curd juice, ginger, shaoxing wine, chicken essence, sugar, mix together, marinate for ten minutes.
(3) will be green vegetables (optional amaranth, taro, bean curd, pumpkin, radish, with artemisia, lotus root) and other washed and cut into sections, or cut into pieces, and fish, meat, mixed with five spices rice flour, and rice into a steamer steamer, steaming equipment is the cedar wood barrel.
(4) rice on the bottom, vegetables evenly spread on it, fish, meat and put on the vegetables in turn. Cover the lid of the cauldron tightly and steam on high heat for about 40 minutes.
Practice (2)
Raw materials: selected pork with skin (preferably three layers of five), first of all, the skin will be burned to remove the pig hair and then cleaned and spare. The first thing you need to do is to get rid of all the meat, and then clean it up. The carrot is cut into julienne strips.
Steps: (1) After washing the skinned pork, cut the meat into 10-centimeter-long, 0.5-centimeter-thick slices, and bleach them under running water for more than 2 hours, then drain them.
(2) Minced ginger, red fermented bean curd marinade, savory powder, oyster sauce, cooking wine, pepper, sweet noodle sauce, Meiji-Fresh Soy Sauce, mix well and set aside.
(3) will be adjusted to the steamed meat rice flour with a little hot water soaked with the spare five-flower meat well mixed, on the cage steamed about 90 minutes, buckle plate is ready, sprinkled with a little chopped green onion. (Steamed meat can be steamed in advance because it takes a long time.)
(4) Grass carp can be produced when mixed with seasoned rice flour steamed together.
(5) Shredded radish should be seasoned with white rice flour and mixed well, and then steamed together with steamed pork and fish.