Meat noodles meat is Beijing cuisine called, in Sichuan and Hubei called steamed meat, the difference between the two: rice noodles meat without padding, and steamed meat in addition to padding in addition to the seasonings in more curd juice Method: pork skinned pork (one catty) cut into two inches long, half-centimeter-thick slices, add sesame oil (one or two), the right amount of sugar, cooking wine, soy sauce, five-spice powder and ginger and green onion shredded marinated through the mixing (about one to two hours), and then add the five spice rice flour mix well, one by one in a bowl, meat skin against the bottom of the bowl (one catty of meat loaded with two bowls or four bowls can be), on the cage on the high fire steam to crisp through (about two hours or so) removed, the plate upside down on the bowl, quickly turn it over, uncovered the steaming bowl on the line such as steamed meat, in the marinade seasoning to add half a couple of red preserved milk juice mix; another: in the meat slices arranged in a bowl, cut into hobnail pieces of potatoes or sweet potatoes (taro, lotus root can be) lay flat In the surface, on the cage can be Five spice rice flour is used to fry cooked rice home five spice powder grinding and mixing of coarse powder, can not be replaced with glutinous rice flour (five spice rice flour general supermarkets are sold).

Steamed Pork with Lotus Leaf Steamed pork with lotus leaf is a special dish that enjoys a high reputation in Hangzhou. It started at the end of the Qing Dynasty, and its name is said to be related to the "Windy Lotus in the Courtyard", one of the "Ten Scenic Spots of the West Lake". "It is located at the north end of Su Causeway. In the Song Dynasty, there was a courtyard next to the Jiu Li Pine, where they brewed official wine, and because of the abundant planting of lotus flowers there, the old name was "Qu Yuan Fen He Feng". In the Kangxi period of the Qing Dynasty, the name was changed to "Qu Yuan Feng He", and another pavilion was built north of the Rainbow Bridge on the Su Causeway, while "Ying Ka Pavilion" and "Wang Chun Building" were built on the east side and "Fudao Heavy Contour" was built on the west side. There are a lot of lotus flowers here, and in the hot summer season, the breeze, the fragrance of flowers, cool and relieve the summer heat, making visitors forget to come back. "Lotus leaf steamed pork" is the chef of Hangzhou restaurant at that time, in order to adapt to the needs of summer tourists to enjoy the taste of the scenery, with the "Courtyard Wind Lotus" of the fresh lotus leaves, will be fried rice flour and seasoned pork wrapped up and steamed from the taste of fragrant, fresh fat, soft and glutinous and not greasy, summer It is very appetizing to eat in summer. Later, as the reputation of the West Lake "Qu Yuan Feng Lotus" spread, "Steamed Pork with Lotus Leaf" also gained reputation and became a famous Hangzhou specialty. Lotus leaf steamed meat Raw materials: pork 500 grams, fresh lotus leaves (diameter 60 cm or so) 2, round-grained rice and indica rice 75 grams each, green onion, ginger 30 grams each, cloves, shennai (Chinese herbal medicine) 1 gram each, cinnamon, star anise 1.5 grams each, 50 grams of sweet sauce, Shaoxing wine 40 grams, 75 grams of soy sauce, sugar 15 grams.

Practice: First, the round-grained rice and indica rice amalgamated, drained dry. Star anise, shennai, cloves, cinnamon with the rice into the pot, with a small fire until yellow (can not fry burnt), cooled and ground into powder (should not be ground too fine). Second, pork scrape the skin on the fine hairs, clean water, cut into long 7 cm, 2 cm wide 8 pieces (each weighing about 60 grams), and then in each piece of meat on each straight cut a knife, do not cut through the skin. Then, put the meat into the container, add sweet sauce, soy sauce, sugar, wine, scallions, ginger, mix well marinated for 1 hour, so that the marinade penetrated into the meat, and then add the rice flour mix well, in the meat slices between the knife embedded in the rice flour. Third, the lotus leaf with boiling water, each cut into 4 small sheets, each sheet above the meat 1 piece, wrapped into a small square, on the cage with a high fire steam for about 2 hours until the meat is crispy, bubbling lotus leaf aroma is complete.

Features: The meat is crispy. Fat but not greasy, lotus leaf flavor. Mastery of the key: pork must first be marinated with seasoning to taste. The rice should be fried until the color is yellow. Meat should be wrapped in fresh lotus leaves and steamed to have a clean flavor. 12" rice flour meat

Rice flour meat is mixed with rice flour marinated pork steamed. This dish is rich in flavor, not greasy, crispy and delicious. Ingredients: 500 grams of pork with skin, 150 grams of rice noodles, 15 grams of soy sauce, 50 grams of sweet sauce, 5 grams of salt, 3 grams of monosodium glutamate, 15 grams of cooking wine, green onions, ginger 5 grams, 50 grams of sesame oil, 1 gram of spices, 20 grams of sugar. Method: ① skinned pork scrape the dirt on the skin, cut into strips about 10 cm long, 0.3 cm square, add sweet noodle sauce, green onions, ginger, mix well, and then put the ingredients, cooking wine, soy sauce, salt, monosodium glutamate, sugar, sesame oil, hand repeatedly mixed well, marinated in flavor for about 2 hours. ② marinated meat mixed into the flavor of the rice noodles, skin down neatly into the bowl, on the drawer steam about 1 hour, meat rot for good. When eating, close the bowl and buckle into the plate. Rice noodle system: the iron pot on the fire, put rice, big material with fried into yellow, out of the pot, put on the wooden case rolled into pieces can be. If you don't use a bowl but use lotus leaf to wrap it up and steam it, it is steamed pork in lotus leaf. 13" Lotus leaf rice flour meat Functions: Strengthening the spleen and stomach, ascending clear and lowering turbidity, and lowering blood pressure.

Ingredients: 5 fresh lotus leaves, 250 grams of lean pork, 250 grams of rice, salt, soy sauce, starch and other appropriate amount.

Production: 1, the first will be washed rice with a sand pot pounded into rice flour; pork cut into thick slices, add soy sauce, starch, etc., mix well, standby; 2, will be washed and cut into 10 lotus leaves, the meat and rice flour wrapped into the lotus leaves, rolled into a rectangular shape, put in steamer for 30 minutes, take out can be.

Service: Serve with meals.