1. Raw materials of steamed rice noodles: 50g of pork belly, 250g of pepper, a small amount of light soy sauce, 8g of soy sauce/kloc-0.5g, and auxiliary materials: 8g of rice wine, 5g of sugar/kloc-0.5g, 5g of salt and 3g of water. Processing technology:
Stir-fry rice with pepper to make it fragrant, and then put it into a multifunctional cooking machine. It doesn't have to be ground into powder, and some tastes will be stronger. Then prepare the meat in advance, and it must be pork belly, steamed to be fragrant.
Clean the meat, cut it into thin slices, keep the cut meat and start to add seasoning, add rice flour, stir well, marinate for 30 minutes, then put the meat down and put it in a bowl one by one. Because the rice flour is dry, the seasoning is absorbed quickly.
So add a little water properly, and don't steam it out very dry. Put it in the pot, cover it and steam for about 90 minutes. Tip: Pork is cured and steamed, which is very easy to cook. You can put all kinds of fruits and vegetables you like in steamed meat.
Second, the characteristics of steamed rice noodles raw materials: pork belly 500g lentils 30g rice 200g fermented rice 1 00g auxiliary materials: soy sauce 5g pepper, pepper noodles 5g spiced powder 3g onion Jiang Shui 5g bean curd 1 piece of rice wine1spoon stir-fried sugar with a small amount of processing technology;
Mix rice and glutinous rice evenly. Add 10 slice of Zanthoxylum bungeanum, stir-fry until it turns yellow, put it into a multifunctional cooking machine to make granules, stir-fry Zanthoxylum bungeanum to near coke, pound it into powder, pulverize it with a wall-breaking machine, wash pork belly, air dry, cut it into thin slices, then add tofu, rice wine, stir-fried sugar, Pixian bean paste, spiced powder, pepper noodles and a small amount of soy sauce and stir evenly.
Then add the steamed meat powder, stir the lentils evenly, add the onion Jiang Shui to adjust the humidity, then take the plate, put the lentils on the bottom of the plate, cover the tin foil tightly after folding, put them in a pot, steam them in cold water, and steam them with low fire for one and a half hours after boiling.
Third, white gourd rice flour meat raw materials: pork belly 500 grams white gourd 500 grams accessories: rice 200 grams seasoning: edible salt 2 grams onion 5 grams ginger 5 grams soy sauce 5mL soy sauce 3mL soy sauce 50 grams old brown sugar 3 grams spiced powder 3 grams rice wine 5mL tofu milk (red) 2 tablets Z processing technology:
The key food, pork belly should be peeled, melon should be sweet, and tofu milk can be red. If there is white at home, cut the pork belly into large pieces. This is a personal hobby. Just steam a kilo of meat in a pot for a few knives and three sections, usually not more than one centimeter. Pumpkin slices are a little thicker because this is not steamed with raw pork.
Then marinate the pork with the above seasoning, but don't put the spiced powder. If there are other uses, just remember to put as little salt as possible. Because most condiments are salty, there is little old brown sugar, and the key is endless aftertaste. The rest depends on personal hobbies. This is the reality of life. Ginger and garlic are cut into large pieces, pickled and steamed together.
Soak the rice 30 minutes in advance, and it doesn't take long. Then put it in a spicy dry pot and cook it until it is dry. Later, it was like watching popcorn pop when I was a child. When the fried rice turns yellow, turn off the fire, put some spiced powder in the fried rice, steam it out to make it fragrant, and then pound it in the jar. The finer the better. I'm lazy this time. Please clap me.