Taste: salty. Technology: Steamed meat with bean flour. Ingredients: ribs (pork belly) 300g.
Accessories: 25 grams of mung bean, 30 grams of glutinous rice flour and 25 grams of lobster sauce.
Seasoning: ginger 10g, garlic 10g (white skin), 25g of bean paste, 4g of salt, 2g of monosodium glutamate and 5g of chicken powder teach you how to cook steamed pork with mung bean powder, which is delicious. Wash the green beans, drain them in boiling water and put them in a steamer. 2. Wash the pork belly and cut it into large pieces; 3. Pork belly wrapped in rice noodles for use; 4. Put the wok on the fire, put the oil, add the bean paste, lobster sauce, ginger and garlic and stir-fry until fragrant; 5. Pour pork belly slices into a wok, add salt, monosodium glutamate and chicken powder and mix well. Pour pork belly slices on green beans, add appropriate amount of hot soup, and steam in a steamer 1 hour. Tip: The method of steaming meat with appropriate amount of hot broth and Chili powder is introduced in detail. The cuisines and their effects are introduced in detail: prescriptions for invigorating qi and blood, prescriptions for tonifying deficiency and strengthening body, and prescriptions for malnutrition.
Taste: spicy technology: stir-fried Chili steamed meat material: main ingredient: ribs (pork belly) 350g.
Seasoning: 15g Zanthoxylum bungeanum (red, sharp and dry), 4g pepper, 10g steamed meat powder, 2g monosodium glutamate, 2g chicken essence, 30g lard (essence) and 3g salt teach you how to cook steamed pork with Chili, and how to cook steamed pork with Chili is delicious.
2. Roll up the meat slices separately and insert them with toothpicks.
3. Heat the lard in the pot, and take out the steamed meat roll after frying it slightly;
4. Stir-fry dried peppers and prickly ash in the base oil, pour in steamed pork, stir well, and serve. The key to the production of pepper steamed meat: steam for 20 to 30 minutes on medium fire until the meat is cooked; In addition, you can master the dosage of pepper and pepper according to your personal hobbies. The methods of steaming spicy meat are introduced in detail: private cuisine, adolescent recipes, spleen-strengthening and appetizing recipes, and malnutrition recipes.
Taste: spicy technology: steamed spicy meat powder. Ingredients: 500g pork ribs (pork belly).
Accessories: 50g peas, rice 100g.
Seasoning: 20g of douban hot sauce, soy sauce 10g, 5g of rice wine, 3g of salt, 2g of pepper, 5g of fermented milk, 2g of ginger, 2g of brown sugar and 5g of onion teach you how to cook spicy steamed meat, which is delicious. Put rice flour (long-grain rice flour) and pepper granules into a pot and simmer.
2. Scrape the pork and cut it into pieces;
3. Peel ginger and cut into fine powder;
4. Add water to brown sugar and beat it into juice for later use;
5. Wash peas, add salt, rice flour and fresh soup and mix well to taste;
6. Add refined salt, soy sauce, brown sugar juice, rice wine, spicy douban, Jiang Mo and bean curd to the pork slices, stir well, and then add rice flour to marinate for a while;
7. Code into the bowl, sprinkle with peas and steam on the pot for about 2 hours;
8. Take out the turnbuckle and put it on the plate, sprinkle with chopped green onion.
Pie-food phase grams:
Rice: Don? 6? 1 Meng Wei: "japonica rice can't eat meat with horses, causing tumors. It is heartbreaking not to eat with Xanthium sibiricum. "
Qing? 6? 1 Wang Yuying: "fried rice is fragrant, but dryness helps fire. People with diarrhea should not use it unless it is cold."
The method of steaming meat by drum introduces the cuisine and its effect in detail: Anhui cuisine anemia prescription
Taste: salty and sweet. Technology: Steaming pork in a steam drum. Ingredients: pork (fat and thin) 400g, indica rice 125g.
Accessories: 50 grams of oil skin.
Seasoning: 2g of cinnamon, 2g of clove 1 g, 2g of star anise, 0g of sugar10g, 50g of soy sauce and 40g of yellow wine. Steamed meat on the drum is characterized by crisp fragrance, fat but not greasy, and "cage cloth" is edible, oily and chewy. Teach you how to cook steamed meat, how to cook steamed meat delicious 1. Cleaning rice, draining water, drying in the sun, adding clove, cinnamon and star anise into the pot, stir-frying with low fire until the rice turns brown and fragrant, taking out, cooling and grinding into coarse rice flour;
2. Soak the tofu coat in warm water;
3. Scrape the pork clean, cut it into long slices about 10 cm long and 0.3 cm thick, put it in a small pot, add soy sauce, yellow wine and white sugar, marinate for about 1 hour, make the sauce penetrate into the meat, then add rice flour and mix well;
4. Take a small steamer, spread the soft tofu coat on the cage mat, then put each meat roll neatly on the tofu coat in a cylindrical shape, steam it on high fire for about 2 hours, and then put it in the original cage to eat. The key to making steamed meat by drum: 1. Choose pork with skin, fat and thin, soft and delicious after serving;
The fire is big enough to steam for about 2 hours, and water can be sprinkled in the middle. Pie-food phase grams:
Indica rice: Tang? 6? 1 Meng Wei: "japonica rice can't eat meat with horses, causing tumors. It is heartbreaking not to eat with Xanthium sibiricum. " Qing? 6? 1 Wang Yuying: "fried rice is fragrant, but dryness helps fire. People with diarrhea should not use it unless it is cold."