Beef tenderloin is better for making steamed beef. If you like fatter steamed beef, you can also choose beef with a little fat but no tendons. These beefs are very suitable for making Steamed beef with rice flour.
How to make steamed beef with rice flour
Ingredients
500 grams of beef (two meals for a family of three)
A little minced ginger (as fine as possible)
Half a bowl of vegetable oil
A: Soy sauce 2/3 spoon light soy sauce + 2/3 spoon dark soy sauce
Pixian Douban 2 spoons minced
1 piece of white bean curd (Wang Zhihe’s white bean curd) with juice
2 spoons of glutinous rice juice
1/4 spoon of pepper powder
1 spoonful of chili powder (optional according to preference) and put in the rice noodles
1 spoonful of white sugar (or brown sugar powder) (the brown sugar powder I used was sieved and sprinkled evenly)
< p>B: 1 and a half bags of spicy rice noodles (220g, Master Kong used this time)Half a bowl of minced coriander
Add some boiled water to make garlic paste
>More than half a bowl of water
Steps
1 Prepare the ingredients, first cook the vegetable oil, scoop out part of it and let it cool for later use.
2 Leave a little oil to fry the bean paste. Just lower the heat to the lowest or turn off the heat and use the remaining heat to stir-fry. Be sure not to stir-fry the bean paste until it becomes hard! That tastes bad!
3 Wash the meat, dry it, and cut it into thin slices, but not too big! The pork needs to look like a whole slice with the skin on, but the beef slices shouldn't be too big. Marinate the minced ginger, vegetable oil, watercress in the pot and the oil precipitated from the watercress for more than 5 minutes (this step is very critical!), then pour in A-type seasonings (from soy sauce to chili powder, it is recommended not to use it if you are not very spicy) Chili noodles), it is recommended to add the same amount, stir evenly and then add the second type, and finally pour in water in batches and stir. I used a small bowl with less than a bowl of water.
4 After the meat absorbs the water, stir and pour in the rice noodles in portions, mix well and let stand for 10 minutes. (This principle is just like adding water to cooking rice. It won’t work if there is too much water, and it won’t work if there is too little water). If it is pork ribs, the cooking time can be longer, about 30 minutes.
5 At this time, you can prepare the side dishes. In summer, lotus leaves are placed underneath, and in other seasons, sweet potatoes, potatoes, pumpkins, etc. can be placed underneath.
6 Coat the meat with rice flour and place it on top of the side dishes. The ratio of water to flour is also very important. If there is too much water, the flour will sparsely fall on the bottom of the plate, and when it dries out, it will look like uncooked rice. I used close to a bowl of water and it was just right. I steamed it in a steamer. If you don't have it, you can use a plate, but it will become watery.
7 Spray some water with a watering can or sprinkle some water on the surface with your hands to prevent the powder from drying out. Light the fire. Generally, it takes 60 minutes after the pot is boiled to keep the heat strong. It must be 60 minutes. If it is less than this time, you won’t be able to chew it!
8 After removing from the pan, sprinkle with garlic juice and red oil.