Steamed buns are traditional snacks in northeast China. According to legend, the Manchu Nuerhachi was hungry when he marched, and the army had no rice to cook. So he asked the villagers nearby to cook a few pots of rice and pickles and send them to the camp, but there were no bowls and chopsticks at that time. At this time, the general saw huge cabbage and lettuce leaves in a nearby vegetable field, so he had a brainwave and ordered his soldiers to eat rice and pickles wrapped in cabbage leaves. Since then, the way of eating cabbage rice has changed.
Nowadays, steamed stuffed buns have evolved into a variety of ingredients that can be wrapped in vegetable leaves. But the main ingredient is rice, and soy sauce is also indispensable in the ingredients. Especially all kinds of sauces fried with soy sauce from the countryside, plus shredded potatoes, shallots, coriander and so on. They are all wrapped in cabbage or lettuce leaves, held in both hands, and eaten one after another. Even the sauce is full, which is really delicious.
Although the rice bag is not a star snack, it is convenient, affordable and grounded. Moreover, it has now become an industry. Generally, in similar large bazaars, there will be booths specially set up for rice bags. People will buy one after shopping until they are hungry. With food, there is no need to make a fire at home. Simple and easy, it tastes like green onions dipped in it, which is particularly appetizing. Especially in summer, this business is very popular.
I haven't eaten since I left my hometown for many years. Today, I went to the market to buy food. Seeing that the long-lost leaves of Chinese cabbage are very kind, I have the urge to eat and wrap them, so I bought some back. In fact, it doesn't matter what leaves are wrapped in. I can wrap them as I like. I stewed a pot of rice, fried the sauce with beans, beef, mushrooms and soy sauce, and rolled the rice with coriander and shallots, and still got the taste of the year.
Special rice bag
Ingredients: rice 200g, beef 150g, 5 mushrooms, beans 1, peppers 1, shallots and coriander.
Accessories: 3g salt, proper amount of oil, soy sauce 1 spoon, 5g starch, soy sauce 150g (northeast), cooking wine 1 spoon, 5g ginger and 5g starch.
Note: Rice is the main ingredient, so you can make more. It takes a lot of meters to make steamed buns. I often see people stew rice, then cook all kinds of fried rice and roll it into vegetable leaves. However, the steamed stuffed bun made today is the first taste I have ever tasted. Put beef, mushrooms and beans together, and add some big sauce to make sauce. You can change the ingredients into any vegetables you like. It is best to choose northeast soy sauce, which is fermented by pure soybeans and has a strong sauce flavor. The function of water starch is to thicken the sauce and prevent the sauce from flowing out of the vegetable leaves.
Production process:
1, rice as usual, soft or hard doesn't matter. You can make it into any flavor you like. If you throw the rice in the pot, you don't have to worry about plugging it in.
2. Wash and soak the bought cabbage for a few minutes, wash and drain for use, and wash the parsley and shallots for use.
Wash the mushrooms several times, squeeze out the water, cut into cubes and put them on a plate for later use;
Wash the beans, smooth them, cut them into small pieces and put them on a plate for later use. The length can be according to your own preferences.
3. Simply wash the surface of the beef, cut it into thin slices transverse to the texture of the meat, then cut it into small squares, put it in a bowl, add a spoonful of soy sauce, a spoonful of cooking oil, a spoonful of starch and a spoonful of cooking wine, take it to the kitchen with disposable gloves, grab it and let the added ingredients penetrate into the meat. After this step, the beef will become soft and tender without fishy smell.
Put the northeast soy sauce into a bowl, add a spoonful of soy sauce and a little water to dilute.
4. Shred onions, shredded ginger and chopped peppers for later use.
5, hot pot, pour the vegetable oil, then add the marinated beef, stir fry quickly, and serve the beef immediately after it changes color slightly, so as to ensure that the beef will not be hard and chewy.
6. Start from a new pot. When the pot is hot, pour in the vegetable oil, add the shallots, shredded ginger and peppers and stir-fry until the sauce is fragrant. This step is the key to making delicious side dishes.
7. Pour in beans, mushrooms, and half-cooked beef, add a spoonful of soy sauce, stir fry for one minute, and pour water into the pot until the ingredients are gone, stew on low heat, the beef is cooked, and the beans and mushrooms are also cooked. At this time, pour in the prepared water starch to thicken the soup, add a little salt and turn off the heat.
8. The last step is packing. Spread washed Chinese cabbage or raw vegetable leaves on a flat plate, sprinkle with sauce, spread with rice, put some shallots and coriander on the vegetable leaves in the order you are used to, roll them up from one end of the vegetable leaves and turn them up at both sides to make a rice bag.
Tips:
It is best to use soy sauce as the side dish of stir-fry bag, and the soy sauce in the northeast countryside is the best, and the flavor of soy sauce should be fried in the process of frying, so that the side dish tastes good, and the northeast people generally like to eat it like this.
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