Steamed pork with lotus leaf powder is a traditional dish in Jiaxing, Zhejiang Province, which belongs to Zhejiang cuisine. In the late Qing Dynasty, it was said that its name was related to the "Quyuan Wind Lotus" in the "Ten Scenes of West Lake". It was made of fresh lotus leaves in Hangzhou at that time, wrapped and steamed fried rice noodles and seasoned pork. It is fragrant, fresh, fat, soft, waxy but not greasy, which is very suitable for summer appetite. The characteristics of steamed pork with lotus leaf powder are: easy to code, neat and beautiful, lotus leaf cools blood and detoxifies, the meat is crisp and rotten, the rice flour is soft and waxy, and it tastes fragrant and fat but not greasy. In a big bowl or basin, put a fresh lotus leaf at the bottom, put the meat mixed with flour on it, cover it with a lotus leaf, steam it in a cage for 2 hours with high fire until it becomes crisp, then wrap the meat with a small piece of fresh lotus leaf and stew it in a cage for 30 minutes before eating.

Chinese name

Steamed meat with rice noodle and lotus leaf

classify

Zhejiang cuisine

Someone's taste

Delicious

major constituent

Pork belly with lotus leaf

affected area

Jiaxing City, Zhejiang Province

quick

navigate by water/air

nutritive value

Other practices 1

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Cuisine characteristics

Brief introduction of dishes

It was made of fresh lotus leaves in Ningbo at that time, wrapped and steamed fragrant rice noodles and seasoned pork. It is fragrant, fresh, fat, soft and waxy, but not greasy, which is very suitable for summer appetite.

Steamed meat with rice noodle and lotus leaf

working methods

1, 500g pork belly with skin, and cut into square pieces, the size can be determined according to personal preference.

2. Prepare two lotus leaves.

3, a small pot of Sichuan pepper spices.

4. Sprinkle salt and pepper into chopped pork belly and stir and marinate.

5. Pour yellow wine, soy sauce or soy sauce and soy sauce into the marinated pork belly, and stir to make the meat fully tasty.

6. Prepare a bowl of fragrant rice and add a little pepper.

7. After heating the pot, put the fragrant rice and pepper into the pot and stir fry. When you feel a little sticky, pour a little oil in and fry the fragrant rice until it turns golden brown.

8. Mix and grind the fried fragrant rice with Sichuan pepper spice.

9. Mix the marinated pork belly with golden fragrant rice mixed with pepper, wrap it with lotus leaves and steam it in a pot. First, put them on high fire 10 minute, and then steam them on medium fire for about 30 minutes.

10, the finished product after taking out the pot, combines the crispy oil of steamed pork with lotus leaf powder and the spicy and refreshing taste of Sichuan cuisine, and has a rich taste.

Steamed meat with rice noodle and lotus leaf

nutritive value

1. Don't burn the fried rice, and don't be too fine. Cool it and grind it into powder;

2. Don't break the skin when cutting a knife in the middle of each piece of meat;

3. Rice flour should be touched on the surface of each piece of meat and the knife edge in the middle.

Other practices 1

Materials:

Steamed meat with rice noodle and lotus leaf

Pork belly 300g, fried rice noodles 1 40g, shallots 1 root, ginger1slice, and 2 lotus leaves.

Seasoning:

1 teaspoon of sesame oil, 1 teaspoon of soy sauce, 1/2 teaspoons of cooking wine, 2 teaspoons of sweet noodle sauce, a proper amount of allspice powder and 1/2 teaspoons of white sugar.

Exercise:

1. Wash and dice the meat, cut it straight from the middle, connect the skins, blanch the fresh lotus leaves with hot water for later use, wash and shred the onion and ginger.

2. Put soy sauce, sweet noodle sauce, white sugar, cooking wine, shredded onion, shredded ginger, spiced powder and sesame oil into a pot with meat pieces, marinate for 30 minutes, add fried rice flour and mix well, wrap them with fresh lotus leaves into meat pieces, and steam them in a cage for about 2 hours.

Features:

Crispy but not greasy, fragrant and delicious.

The chef knows everything:

Stir-fried rice noodles are divided into spicy and non-spicy, which can be selected according to personal hobbies.

Other practices 2

Gourmet: Zhejiang

Features: the meat is crisp, rotten but not greasy, revealing the fragrance of lotus leaves. This is a seasonal Natsuna, which is a famous traditional dish in Hangzhou. It is very good for drinking, eating or making cakes.

Ingredients: pork ribs, soy sauce 600g, polished rice 75ml, fresh lotus leaf 1 00g, 2 pieces of canned rice, shredded ginger 1 00g, shredded onion 30g, cinnamon 30g, rhizoma kaempferiae 1 g, star anise1g, Shaoxing.

Making:

1. Wash japonica rice and indica rice, drain water, and saute in the sun. Put star anise, kaempferia kaempferia, clove and osmanthus fragrans into a pot with rice, stir-fry with low fire until it turns yellow, cool and grind into powder.

2. Scrape off all the fine hairs on the skin, wash them, cut them into 10 pieces about 6.5 cm long, and cut the middle of each piece with a knife.

3. Put the meat in a casserole, add sweet noodle sauce, soy sauce, white sugar, Shaoxing wine, shredded onion and shredded ginger, mix and leave for about an hour to make the marinade penetrate into the meat. Then add rice flour and mix well, so that the surface and middle knife edge of each piece of meat are stained with rice flour.

4. blanch the lotus leaf with boiling water, cut each piece into four pieces, put a piece of meat into a small square, and steam it in a cage for two hours.

Other practices 3

In a big bowl or basin, put a fresh lotus leaf at the bottom, put the meat mixed with flour on it, cover it with a lotus leaf, steam it in a cage for 2 hours until it is crisp, then wrap the meat in a small piece of fresh lotus leaf and stew it in a cage for 30 minutes before eating. In this way, the lotus leaves remain bright green and the meat is more fragrant and delicious.

According to legend, "steamed pork with lotus leaf powder" is related to Zhou Cang. Who's Zhou Cang? To be clear, he is the "groom" of Guan Yu, the general of Shu Han in the Three Kingdoms. Guan Yu became an ever-victorious general not only because he had two treasures, the Dragon Crescent Moon Blade and the Red Rabbit Horse, but also because of his capable "groom" Zhou Cang. Therefore, it is handy for Guan Heng to insert a knife, thanks to Zhou Cang's cooperation. He has a special functional expert who is not afraid of burning hot dishes and rice. His ability to run as fast as flying can be compared with that of Red Rabbit, because his hands and feet are covered with thick fluff, he is not afraid of burning, and he can walk quickly, so he is called "flying fur".

Guan Yu was puzzled. To find out the truth, he said to Zhou Cang, You should sleep with him, but Zhou Cang doesn't know what to do. Zhou Cang fell asleep as soon as he lay down, and the hair on Zhou Cang's hands and feet made Guan Yu unable to spend the night. The next morning, Zhou Cang was asked to shave his hands and feet. Master commanded, Zhou Cang had to shave off the hair on his hands and feet. But Guan Yu went to war, and Zhou Cang had to follow others. He has no hair on his hands and feet. It is very hot to catch hot food, and his feet are also very hot. What should I do? So Zhou Cang picked the lotus leaves from the roadside and wrapped them around his hands and feet, so that the hot dishes were neither hot nor hot. Later, according to this rumor, people created "steamed pork with lotus leaf powder", which is a delicious summer dish and has been passed down to this day.