Raw materials: 250 grams of lamb, a spoonful of soy sauce, sweet potatoes or potatoes, 1 spoonful of salt, 120 grams of water
Production:
1. Preparation of the materials, the lamb slices thawed first
2. lamb thawed well, add a spoonful of sauce
3. then add a spoonful of salt, stir evenly
4. add the steamed meat powder Stir
5. Add 100 grams of water, stir evenly, and leave for 20 minutes to taste
6. Peel the sweet potatoes, cut them into cubes, and spread them on the bottom of the plate
7. Spread the lamb coated with the steamer powder on top of the sweet potatoes, and arrange them in a neat manner
8. Fill the pressure cooker with water, and put in the steaming mat
9. Place the plate on the steaming mat, and steam the meat over the water
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10. Cover the lid, adjust to the ribs key, start steaming, and so the high-pressure valve falls, issued an alarm sound, it shows that the steam is good
11. out of the pot sprinkled with green onion garnish, you can serve dishes. [1]
Practice two
Raw materials: 1 kilogram of fresh beef and mutton, 700 grams of flour, 50 grams of refined salt, 10 grams of pepper, 10 grams of five-spice powder and the right amount of oil.
Steamed mutton
Making:
1. Beef and mutton rinsed, cut into about 3 cm long, 1 cm wide, 1 cm thick strip, put into a porcelain pot, add 50 grams of refined salt, 10 grams of pepper, 10 grams of five-spice powder and an appropriate amount of oil, stirring well, marinated (marinated in the winter for about 10 hours or more, about 5-6 hours in summer). ).
2. Then slowly pour in about 700g of flour and mix well with your hands. If the flour does not completely adhere to the meat, add an appropriate amount of oil, so that the flour is adhered to the meat. Mixing the meat with flour is a feature of making steamed pork, and when mixing the flour, absolutely no water should be added. Add some oil when mixing flour, steam out of the steamed meat will be oily and soft, to avoid generating dead dough. [2]
3. After the meat is mixed with flour, start the cage. In the bottom of the cage on a wet cage cloth, will be mixed with the meat evenly spread on the cage cloth, not too thick, to spread loose and have space, in order to facilitate the steam through. At the top must be a few pieces of lamb loin nest oil. Then, steam with high fire for about 2-3 hours that is.