From another angle, it shows that steamed pork with flour is very popular and is a popular home-cooked dish! Therefore, all major cuisines want to take it for themselves and forge various well-known story versions.
Legends are legends after all. Bojun laughed it off. I looked up information about the historical origin of steamed meat and who created it. Unfortunately, I don't know.
Steamed pork with flour recorded in the book
To be sure, in the Qing Dynasty, steamed pork with flour was very common and the production technology was quite mature. We can know from the cookbook "Suiyuan Food List" written by Yuan Mei, a gourmet at that time, that steamed pork with flour is a Jiangxi dish. The main ingredients used are fat and thin pork belly and brown rice fried rice, which are mashed into rice flour, mixed with batter and other seasonings, then steamed with cabbage leaves and covered with flour. After cooking, not only the meat is delicious, but also the cabbage is delicious and full of flavor.
Zhang Daqian understands painting by eating.
Sichuan Zhang Daqian, who is not only highly accomplished in painting and calligraphy, but also a famous chef who eats vegetables and paints, has created a series of unique works of Xiao Miaowei. I know not only how to eat, but also how to cook. Understand the ins and outs of dishes, pay attention to methods and details, and have their own unique opinions on each dish. Therefore, countless friends have been captured by his cooking skills, and the outside world has also given positive comments on his superb cooking skills. In Zhang Daqian's cookbook Scholar's Academy, he recorded 17 favorite dishes in his life, among which steamed pork with rice flour was impressively listed.
Zhang Ailing eats steamed pork with rice flour out of philosophy.
Zhang Ailing, a modern female writer in China, mentioned steamed pork with lotus leaf powder many times in her book, and said in an interview that Shanghai women are like steamed pork with lotus leaf powder. In other words, perhaps what she wants to express is that Shanghai women have the elegant fragrance of lotus leaves without losing the connotation of steamed meat. Because steamed meat looks ordinary and has no attraction, if you taste it carefully, you will find that the inner essence of steamed meat is particularly rich and all-encompassing, with the characteristics of tenderness, fragrance, pink, glutinous, sweet, soft and smooth, low-key but not publicity! It can be seen that Zhang Ailing is not only a loyal supporter of steamed meat, but also has a deep understanding of it.
So how to make steamed meat delicious? Speaking of it, I didn't learn to steam pork until I entered the chef industry. Because there is no such dish in my hometown, I am confused. From the moment I touched it, I was conquered by steamed meat. What a wonderful taste and taste!
When I tried to cook steamed meat with rice flour, I realized that it was not that simple, either the cooked rice flour was hard, the rice flour was not fragrant, the meat was tough and firewood, and so on. How to solve it? Personal experience is to learn more, try more, summarize more, and make progress every time, just to make better steamed meat!
Steamed meat today is different from the past. If steamed meat is delicious, the secret is actually hidden in rice flour, which is the soul of steamed meat! The fragrance of homemade rice noodles is more than one grade higher than that sold outside. When rice and meat are intertwined, the fragrance is shocking. Let's share the specific practices below. The process is clear at a glance and the dry goods are full.
Delicious practice of steamed pork with flour ingredients: pork belly 300g.
Ingredients: 50 grams of rice, star anise 1 piece, fragrant leaves 1 piece, and appropriate amount of shallots.
Seasoning: a piece of fermented bean curd, soy sauce, soy sauce, sugar, oyster sauce, pepper, cooking wine.
Production process:
1. Wash the rice once, and then soak it in enough water for three hours.
2. Wash the pork belly and cut it into pieces of about 3mm, then add soy sauce to taste, add a piece of fermented bean curd to enhance the fragrance, add a little old background color, remove the fishy smell with pepper and cooking wine, neutralize the taste with a little white sugar, add a proper amount of oyster sauce to refresh it, then stir well and marinate for 30 minutes.
3. Drain the soaked rice and dry it. Then heat the pot, add rice, star anise and fragrant leaves, stir-fry over medium heat until the rice slightly discolors, stir-fry over low heat until the rice turns golden in color, and the rice grains slightly crack, giving off bursts of rice fragrance, and then turn off the fire and fill it out for use. Note that you don't need to put oil after the pot is hot, just fry it directly. Secondly, the fire should be big first and then small, add star anise and fragrant leaves and stir-fry together.
4. Prepare to crush the rice, and pour the rice into the cooking mechanism for crushing. If there is no cooking machine, crush it with a rolling pin. After the rice noodles are ready, add 2 grams of edible salt and mix well for later use. Be careful, don't throw away the star anise and fragrant leaves, put them together into pieces. Secondly, rice should not be broken into powder, but should be kept in small particles.
5. Mix the rice flour and the marinated pork belly evenly, so that each piece of pork belly can be wrapped in rice flour, then spread it flat on the plate, and then evenly pour half a bowl of chicken soup on the surface-(note that this step is very important and cannot be ignored. If it's too much trouble, you can use clear water with oyster sauce and chicken essence instead of chicken soup.
6. After the water is boiled, put it into the pot, steam for 5 minutes on high fire, and then steam for one and a half hours on low fire. (Note: Because it takes a long time to steam, make sure there is enough quantity in the pot to avoid boiling).
7. When the time is up, take out the steamed pork and sprinkle with chopped green onion. If you want to eat spicy food, you can sprinkle a proper amount of pepper noodles and pepper powder, and then pour hot oil to finish.
The finished product tastes soft and rotten, and melts in the mouth, which is simply the killer of rice.
Frequently asked questions about steamed pork with rice flour-why should I add star anise and fragrant leaves to fried rice, and to what extent is it appropriate to fry it?
There is a big difference in the taste of fried rice with or without amplification. Stir-fried only with rice, although it also has the taste of rice, but it seems a bit monotonous, the taste is not hierarchical enough, and it is easy to get tired of eating. On the contrary, with the addition of star anise and fragrant leaves, with the frying process, the smell emitted sticks to the rice grains, which improves the taste of the rice grains, has a compound fragrance and is less greasy.
Speaking of how well the rice is fried, this is also very important. If the heat is not enough, the rice grains will be less dry and fragrant, and if they are too hot, they will be more burnt. Therefore, the control of the temperature is particular. First, stir-fry on medium fire is to quickly dry the water on the surface, which not only saves time, but also allows the rice grains to spread quickly and not stick together. Subsequent slow frying with small fire is beneficial to observe the color change of rice grains and can react at any time to avoid over-frying. When the surface color of rice grains darkens and cracks slightly, you can smell the fragrant rice, which means you can turn off the fire.
Why do you say that rice should not be too broken, but should be mixed with a little salt?
It's too broken, just like flour. Imagine pork belly wrapped in flour and steamed. Inevitably, the taste will be much worse, and you will get tired of not eating a few pieces. So keep a little grainy, and believe me, the taste will be obviously improved. As for why salt should be added and stirred evenly, the principle is simple. Fried rice is delicious, but it has no salty taste. Although the salty taste of pork belly can be absorbed in the future, it is still not enough and looks a little dull, so it should be strengthened with a little salt to make the overall taste consistent.
Why do you want to add the right amount of chicken soup after mixing the rice noodles?
Don't underestimate the water absorption capacity of rice flour, just like steaming rice with water. It's half-cooked without adding it. Even if the quality of rice noodles is relatively small, it is still very difficult to eat and the experience is very poor. Of course, if steamed for a long time, rice noodles can be soft enough to absorb enough water vapor, but it is too troublesome. So, why not add some water and chicken soup, rice noodles will be more moist and mellow, so why not! There is no chicken soup, so it is better to use water than not to put it.
What is the best time to steam pork?
Some people say that it takes 20 minutes to steam, while others say that it takes half an hour, which is actually incorrect. How can you steam the meat soft and waxy in such a short time? Even if steamed in a pressure cooker, it barely meets the standard. Therefore, if you want to eat the feeling of melting at the entrance and exit, it is recommended to steam for an hour and a half on a small fire, and at worst it will take an hour.
Tips for steamed pork with flour ①. Rice needs to be soaked at least three hours in advance. If you plan to cook at noon, you have to soak it in advance in the morning and soak it for a long time.
2, pork belly is not recommended to cut too thin, after all, steaming for a long time, the volume will shrink.
3. Pork belly should be marinated at an appropriate time, and it can be more tasty and taste better after steaming.
4, the amount of rice noodles is not easy to be too much, and each piece of meat can be evenly wrapped, because the rice noodles will expand and become more when steamed, and if it is too much, the taste will be unbalanced.
5. Half the rice and replace it with glutinous rice. These two mixed flavors have different flavors. Interested friends can try it.