Method and steps of steaming pork with Sichuan style powder
Main ingredient beef 250g rice100g glutinous rice100g.
Seasoning soy sauce 1 tbsp onion 1 tbsp ginger 2 garlic 3 star anise 1 pepper 20 sesame oil 1 tbsp bean paste 2 tbsp water 40 ml fermented grains 2 tbsp fermented milk 1 tbsp yellow wine 1 tbsp pepper powder 5 g Chili powder 5 g spiced powder 2 g sugar/.
The method of steaming pork with Sichuan style powder
First, make steamed meat powder
Main ingredients: rice 1 00g, glutinous rice100g, ingredients: star anise1piece, more than 20 pieces of pepper.
1. Rice and glutinous rice are mixed, washed and dried (this step ensures the cleanliness of rice, and more importantly, the rice grains will be easily crushed after washing and drying, and it can be easily milled with a rolling pin without a cooking machine)
2. Small pieces of octagonal worship the city. Dry rice, octagonal and pepper are put into the pot and stir-fried with low fire. When fried, the rice may be fragile, so don't worry.
3. Stir-fry until the rice grains are slightly yellow and the fragrance of spices is very rich, then turn off the fire and cool.
4. First pick out the star anise and crush it in a stone pot, then add rice grains and pepper, and pound it into coarse powder together (friends who don't have a stone pot and a cooking machine can crush it on the chopping board with a rolling pin several times, don't worry, I've tried to crush the rice in this state easily).
Second, make steamed pork with flour.
Ingredients: 250g of tender beef without fascia. Ingredients: 80g of steamed meat powder, 40ml of fresh soup (no old water to replace it).
Seasoning: two tablespoons of bean paste (which can be chopped and fried in oil first), one tablespoon of soy sauce, two tablespoons of fermented mash juice, fermented milk 1 tablespoon, yellow wine 1 tablespoon, 5g of pepper powder and pepper powder, 2g of spiced powder1~ 2g of sugar, and 5g of onion, ginger and minced garlic.
Tools:/kloc-4-5 small cages of 0/0cm, or one steamer of10cm and15cm respectively, and several zongzi leaves (lotus leaves, bamboo leaves or vegetable leaves are acceptable).
1. Wet steamed meat powder with fresh soup or water and stir for later use.
2. Cut the whole beef into strips about three or four centimeters wide along the grain, then turn it 90 degrees, cut the beef strips into thin slices (dots in my picture) about 5 centimeters long and 0.3~0.5 centimeters thick against the grain, and rinse the bleeding water repeatedly with clear water.
3. Add yellow wine, fermented grains, Jiang Mo, fermented milk, soy sauce, Chili powder, allspice powder, sugar and fried bean paste to the washed beef, and then fully stir and pickle for later use. After curing the meat for 20-30 minutes, add vegetable oil and sesame oil and mix well.
4. Start boiling water in the pot, add the wet steamed meat powder into the meat and stir evenly, and spread the leaves on the bottom of the steamer.
5. Put the mixed meat into a steamer loosely (a large quantity can be filled in a bowl), put the water in the pot into the steamer after boiling, and steam it for half an hour with a cover (if the beef is used in an old place or in a large quantity, steam it for 1-2 hours, subject to the beef harrow).
6. Take it out after steaming, and prepare ingredients such as cooked oil chili pepper (or Chili noodles), garlic, chopped green onion, pepper powder and chopped parsley in advance.
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? 7. Sprinkle the cooked oil chili pepper, garlic, chopped green onion, pepper powder and coriander powder on the surface and eat it while it is hot.
knack for cooking
1, variety of rice: even for famous shops that cook steamed rice, the recipes in steamed meat powder are very different. Except for the different spices, the main difference is that rice is used: some only use rice, while others use rice and glutinous rice together. For example, the ratio of the famous Zhide rice to glutinous rice is 4: 1, and other famous shops use japonica rice and indica rice at 4:3. The reason is probably because different kinds of rice are different in oiliness and viscosity. It is necessary to balance the two characteristics when cooking steamed rice until the mixed rice flour can easily wrap the ingredients without affecting the taste. For example, rice is much less oily and viscous than glutinous rice, and long-grained glutinous rice is less oily than round-grained glutinous rice; If we only look at rice, the southern indica rice is less oily than the northern japonica rice. However, when choosing rice, the more oily the better, because too high a sticky ratio will also affect the best taste experience. So if you don't want to mix, you just want to choose one kind of rice to make steamed meat powder. If glutinous rice can be long-grain glutinous rice, rice can be northeast rice, especially high-quality rice such as Wuchang rice. When several kinds of rice are mixed and used, because there are too many kinds of rice involved, we may not all know their characteristics. It may be better to mix glutinous rice with rice 1: 1, which is not necessarily the most perfect ratio, but on average it will not be too bad. In addition, when farmers make their own steamed meat powder, they will also mix some fried coarse corn flour in the powder. If you are interested, you can try it.
2, with spices: steamed meat powder can be distinguished by spices, such as spicy, spiced, spicy and so on. Generally, spices only account for 6% of rice, and should not exceed 10%. The most basic spices in Sichuan-style steamed meat powder are pepper and star anise. In addition, pepper, dried tangerine peel, cinnamon, tsaoko, kaempferia kaempferia and clove can be added according to personal taste.
3, the dosage of rice noodles: steamed meat powder production is not complicated, if there is no container with good sealing, you don't have to make too much at a time, so as not to change the tide and taste. Usually, every catty of meat needs 2-3.2 parts of rice, which can be used to infer that the family will cook steamed rice several times in the near future and prepare the corresponding steamed meat powder. In my picture, the rice flour made of 200g rice is about 170g after frying, which is enough for me to cook steamed beef twice, with half a catty of meat each time;
4, tools: this dish can also be filled in a bowl without a steamer, and potatoes, pumpkins, etc. can also be added to the bottom, steamed and eaten upside down. I prefer the version of bamboo steamer, which has the fragrance of bamboo in addition to its psychological function, but also because the bamboo steamer cover controls the condensation and reflux of water vapor better, so as to avoid the steam dripping from diluting the taste of steamed meat powder and destroying the taste;
5. Seasoning: Fermented wine, fermented milk and bean paste (which should be fried first and then chopped) are all signs that this Sichuan-style steamed pork is different from other cuisines. Finally, the addition of Chili noodles, Chili oil, pepper noodles or pepper oil has made this Sichuan-style snack taste a higher level;
6. Note: steamed meat powder's method has been introduced before. What needs to be noted here is that in the fine method, steamed meat powder can wet it with broth or water before adding it to the meat. This can prevent the dried rice noodles from sucking back the flavor juice and gravy during steaming. Beef is a food that is afraid of aging. Losing moisture will accelerate the aging of the taste, and the flavor of beef itself will be dull when the seasoning juice is sucked away, so there is this step.