Nutritional value of steamed meat
Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; Has the effects of tonifying kidney and nourishing blood, nourishing yin and moistening dryness; However, due to the high cholesterol content in pork, obese people and those with high blood lipids should not eat more.
How long does it take to steam the meat
As for the steaming time of the steamed pork powder, it is usually boiled on high fire, steamed on medium fire for about 15 minutes (depending on the quantity), and then steamed on low fire for about10.5 hours (depending on the quantity). Generally, it takes a little longer to steam beef than pork and mutton. The steamed meat should be marinated 1-2 hours with white wine, vinegar (white vinegar is also ok), white pepper powder, pepper noodles, a little cooking oil, salt, a little soy sauce, steamed meat powder, etc. (adding ingredients as you like), and then steamed in the pot. But the specific time also has a lot to do with the practice.
How to steam tender steamed meat?
Putting some ketchup in meat has the function of tenderizing meat. In addition, a certain proportion of water should be added to adjust the meat stuffing, and the meat stuffing will be tender and taste better.
Will you get fat after dinner?
You will get fat, because you consume less at night. If you eat a lot of food and eat it late, the excess energy will be stored in the form of fat, which will lead to obesity, and may also cause fat to deposit on the arterial wall, leading to cardiovascular diseases. Especially, if you eat a lot of food containing protein and fat for dinner, it is not easy to digest, which will affect your sleep. Therefore, the staple food in the evening should be moderate and light and eaten as early as possible.
Homemade practice of steaming meat
Practice 1
Ingredients: pork belly 1000g, salted vegetables, oil, dried prickly ash, soy sauce, sugar and ginger.
method of work
1, boil water, add ginger slices, put the whole piece of pork belly with skin in water and cook until it is 70% or 80% mature.
2. Put a layer of soy sauce on the skin to dry while it is hot.
3. Heat the pan, pour in a proper amount of cooking oil, put the skin down into the pan and fry it until it is brownish red, and then pick it up. The skin should be fried until it is brownish red and slightly foamed, and the skin is slightly wrinkled.
4. Pick up the fried meat, boil it in cold water, and turn off the fire to soak.
5, cooked meat, it can be seen that the epidermis has bubbled, so that the steamed meat skin is slightly wrinkled and convenient to cut.
6. Leave a little oil in the pot and add 2 tablespoons of sugar.
7. Turn off the fire after frying the caramel color, and add a proper amount of soy sauce to turn off the fire.
8. Cut ginger into fine powder.
9. Cut the meat into the desired thickness and size (it can't be cut too thin, and the part of the skin and fat will be steamed during steaming).
10, the fried sugar color is poured into the meat and evenly smeared with the juice.
1 1, put the meat evenly in a bowl.
12, salt vegetables are finely chopped.
13, cover the minced salted vegetables on the packed pork belly, sprinkle with ginger and dried pepper.
14. Steam in a pan. After the fire boils, turn to medium heat and steam for 60 minutes.
15. After steaming, pour it into a plate, and a plate of bright, clear, oily, sticky and not greasy boiled white (braised pork) is made.
Practice 2
Ingredients: 6 oranges, 400g beef tenderloin, 200g steamed pork rice noodles.
Seasoning: onion and Jiang Mo each10g, onion, ginger and garlic juice10g, cooking wine 5g, chicken powder 5g and sugar 3g.
Pepper 1 g, Pixian bean paste 10 g, Nanru 3 g, spiced powder 2 g.
method of work
1, the outer fillet is sliced into goose feathers, add onion, Jiang Mo, onion ginger and garlic juice, cooking wine, chicken powder, white sugar, pepper, Pixian bean paste, southern milk and spiced powder, and marinate for 15 minutes to taste, and 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 into an orange box, then steam it on the drawer for 3 minutes, and then put it on the plate.
Practice 3
Ingredients: pork belly 300g, mushroom100g. Seasoning salt 1 tsp, monosodium glutamate 1/2 tsp. A little water starch, the right amount of soup stock.
method of work
1, wash the pork belly, slice it and put it in a big bowl for later use.
2. Boil the appropriate amount of water from the pot, blanch the mushrooms, remove the drain, add refined salt and monosodium glutamate, mix well, put them in a bowl with pork belly, steam them in a steamer for 6 minutes, and take them out and buckle them into a plate.
3. Add the soup stock to the pot to boil, add the seasoning, thicken it with water starch, and pour it on the steamed pork belly.
Material replacement
Pork belly is replaced by Hunan bacon, which is called steamed bacon with flavor.
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