Taste: salty. Technology: Steamed meat with bean flour. Ingredients: ribs (pork belly) 300g.
Accessories: 25 grams of mung bean, 30 grams of glutinous rice flour and 25 grams of lobster sauce.
Seasoning: ginger 10g, garlic 10g (white skin), 25g of bean paste, 4g of salt, 2g of monosodium glutamate and 5g of chicken powder teach you how to cook steamed pork with mung bean powder, which is delicious. Wash the green beans, drain them in boiling water and put them in a steamer. 2. Wash the pork belly and cut it into large pieces; 3. Pork belly wrapped in rice noodles for use; 4. Put the wok on the fire, put the oil, add the bean paste, lobster sauce, ginger and garlic and stir-fry until fragrant; 5. Pour pork belly slices into a wok, add salt, monosodium glutamate and chicken powder and mix well. Pour pork belly slices on green beans, add appropriate amount of hot soup, and steam in a steamer 1 hour. Tip: The method of steaming meat with appropriate amount of lotus leaf powder in hot soup is introduced in detail: Zhejiang cuisine.
Manufacturing materials of steamed pork with lotus leaf powder: main ingredients: 500g of pork belly, 2 fresh lotus leaves (about 60cm in diameter), 75g of japonica rice, 75g of indica rice, 30g of onion, 30g of shredded ginger, clove 1 g, kaempferia kaempferia 1 g (Chinese herbal medicine), cinnamon and star anise/kloc-0. Features of steamed pork with lotus leaf powder: "Steamed pork with lotus leaf powder" is a famous dish in Hangzhou and enjoys a high reputation. Beginning in the late Qing Dynasty, it is said that its name is related to "Quyuan Fenghe", one of the "Ten Scenes of West Lake". "Qu Yuan Feng He" is at the northern end of Su Causeway. In the Song Dynasty, there was a Quyuan beside Jiulisong, where songs were made to brew official wine. Because there are lotus flowers, it is called "Qu Yuan Hefeng". When Kangxi was in Qing Dynasty, it was changed to "Qu Yuan Feng He", and a pavilion was built in the north of Su Causeway opposite Hongqiao. At the same time, the "Yingxun Pavilion" and "Wangchunlou" were built in the east, and the complex road was built in the west. 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 lotus leaf powder" was made by the chef of Hangzhou Hotel at that time. In order to meet the needs of tourists to enjoy the scenery in summer, fried fragrant rice noodles and seasoned pork are wrapped in fresh lotus leaves of "Quyuan Fenghe" and steamed. Its taste is fragrant, fresh, fat, soft and waxy, but not greasy, and it is very appetizing in summer. Later, with the spread of the reputation of "Qu Yuan Feng He" in the West Lake, "Steamed pork with lotus leaf powder" became a famous specialty dish in Hangzhou. The meat is crisp and rotten. Fat but not greasy, lotus leaves are rich in fragrance. Teach you how to make steamed pork with lotus leaf powder, and how to make steamed pork with lotus leaf powder delicious. First, clean japonica rice and indica rice, drain water and dry. Put star anise, kaempferia kaempferia, clove, cinnamon and rice in a pot, stir-fry with low fire until it turns yellow (not burnt), cool and grind into powder (not too fine). Second, scrape off the fine hairs on the pork skin, wash them with clean water, cut them into 8 pieces (each piece weighs about 60 grams) 7 cm long and 2 cm wide, and then cut a knife directly on each piece of meat without breaking the skin. Then, put the meat into a container, add sweet noodle sauce, soy sauce, sugar, wine, onion and shredded ginger, and marinate evenly for 1 hour, so that the marinade can penetrate into the meat slices, then add rice flour and mix evenly, and embed the rice flour into the knife edge between the meat slices. 3. Blanch the lotus leaf with boiling water, cut it into 4 small pieces, put 1 piece of meat on each piece, wrap it into small squares, and steam it in a cage for about 2 hours until the meat is crisp and rotten and the lotus leaf is fragrant. Experience: Grasp the key: pork must be seasoned and pickled first. The rice should be fried until it is yellow. Meat slices should be wrapped in fresh lotus leaves, and only when they are steamed will they have a clear fragrance. Key operation points:
1. When meat slices are mixed with flavor, the flavor is slightly stronger in winter, and it should be light in summer.
2, choose hard pork belly, easy to remove slag, fat but not greasy taste good.
3, the amount of rice flour is appropriate, pay attention to the amount of fresh soup when mixing meat, so as to be dry and moderate.
4. The quantity of a bowl of sliced meat is generally 100g to 400g. Scope of application: simple meals for the masses and hot dishes for general banquets.
Changes of dishes: steamed chicken with flour, steamed beef with flour, steamed meat with lotus leaves, and steamed ribs with flour.