The raw materials are pork belly, sweet potato and rice flour, and the seasoning is simple: salt, sugar, pepper powder, aniseed powder, ginger, onion and chicken essence. Pork belly must be used, so that fat and thin collocation will be dry and not greasy. And there must be sweet potatoes, so that the steamed ones are fragrant. No rice flour can be used with coarse corn flour
After the raw materials and seasonings are prepared, blanch the pork belly with boiling water and cut it into large pieces, then cut the sweet potato into pieces, and then mix it with the prepared rice flour and seasonings and marinate it for a while (upper left). After that, take a big porcelain bowl and put the pork belly neatly at the bottom of the bowl, with the skin facing down. Then put the sweet potato slices on it and hold a bowl (upper right). Steam in pressure cooker for 30 minutes, and steam in ordinary cooker for 60 minutes. The worse the steamed meat is, the more delicious it is (bottom left). After steaming, cover the steaming bowl with a big plate, turn it over quickly (bottom right), pat the steaming bowl gently, and then take it off. A bowl of steamed pork with rice noodles is ready! You can adjust the proportion of salt and sugar according to your own taste.
What needs attention is to put less salt and more sugar, so it tastes better. Sweet potato is sweet potato, also called sweet potato, which can be replaced by ingredients with high starch content such as potatoes and pumpkins. The purpose is to absorb the oil steamed when steaming meat, so that the meat is fat but not greasy.
Steamed meat
Ingredients: 350g pork belly with skin.
Ingredients: 50g of rice, 25g of shredded onion and ginger.
Seasoning sweet noodle sauce 40g, soy sauce 50g, cooking wine 10g, a little sugar, star anise, cinnamon and pepper 15g.
Cooking techniques:
1. Cut the meat into chunks about 10 cm long, about 5 cm wide and about 0.4 cm thick, *** 10, then add shredded onion and ginger, soy sauce, sweet noodle sauce, sugar color and cooking wine, mix well, and marinate the meat for about 1 hour.
2. Add star anise, cinnamon and pepper to the rice, stir-fry until it is slightly Huang Shi, crush the rice (not too broken), then put the rice into a pot, pour boiling water (the water should not exceed the rice), and soak until the water completely submerges the rice for later use.
3. Mix the stuffy rice with the marinated meat, marinate for about half an hour, then put the skin down in a large bowl (arranged like fish scales), pour the remaining rice and soup on the meat, steam it in a cage for about 2 hours (meat material), and take it out and buckle it into a plate.
Flavor characteristics:
Meat is rotten and mellow, fat but not greasy.
Gepaifen steamed meat
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Steamed pork is a common meat dish, which is found in all major cuisines in the north and south. It is essential to hold a family dinner on the first day of the New Year. This product is vegetarian, salty and delicious, light and refreshing, and it is one of the few dishes that can satisfy people who love meat but are afraid of eating it. So this dish is edible in Jiangnan.
Steamed meat in different places has local characteristics. For example, steamed meat in Sichuan has a deep color and strong fragrance. Best for friends who like spicy food, but a little greasy. For example, the steamed meat in Jiangsu and Zhejiang is very delicate and people like it at first sight. But as a northerner, I am used to the strong smell, and I feel that this meticulous approach seems to be somewhat insufficient. ...
"Lu brand steamed pork with rice flour"
Eating steamed pork may be caused by long-term eating habits. Personally, I prefer the "Confucian cuisine" in Shandong cuisine, which is more in line with my taste. I also learned that I can basically deceive people. I specially introduced you to try it.
Preparation: pork belly with skin ("sitting back" meat is the best), rice, shredded onion and ginger; Sweet noodle sauce, soy sauce, cooking wine, star anise, cinnamon, pepper.
Production: Cut the meat into chunks with a length of about 10 cm, a width of about 5 cm and a thickness of about 0.4 cm, then add shredded onion and ginger, soy sauce, sweet noodle sauce and cooking wine and marinate for about 1 hour.
Add star anise, cinnamon bark and pepper into rice, stir-fry with low fire until it is slightly Huang Shi, take it out, slightly grind the rice, then put the rice into a pot, pour boiling water to soak it until it is soaked in water and expanded for later use.
Mix the stuffy rice with the marinated meat and marinate for about half an hour. Then put the skin of the meat face down, put it in a big bowl (it needs to be arranged neatly), and pour the remaining rice and soup on the meat.
"Steamed pork with Shanghai powder"
Take out the steamer and steam the above raw materials for about 2 hours. Change the bowl mouth into a suitable soup plate, quickly turn it over and buckle it into the plate.
With the great development of economy, the population is moving more and more, and local dishes are also communicating with each other, learning from each other's strengths, and some dishes have gradually evolved into "neutral" dishes acceptable to diners everywhere. There is an improved method of steaming pork with rice noodles, which can't really be said to be in any one dish, but seems to be related to several dishes-
"Steamed pork with Sichuan style powder"
1, add dried peppers when frying rice, and determine the number of peppers according to the taste of diners. Everything else is the same.
2. When the sliced meat is marinated, simmer it with soy sauce, salt, cooking wine, ginger, onion and a little sugar for about 2 hours, then pick it up and dry it. 3. Put the meat slices in the oil pan and fry until golden brown.
4. Mix the sliced meat into the marinated marinade, dip each piece in fried rice, then put it in a bowl and steam it over high fire. Steamed meat is rotten and mellow, fat but not greasy, which is a good food for people who are afraid of eating meat.