Sichuan has been known as "the land of abundance" since ancient times. It has the reputation of "Eating in China and Taste in Sichuan". Sichuan cuisine, Shandong cuisine, Huaiyang cuisine and Cantonese cuisine are also called the four major cuisines in China. The territory is criss-crossed with rivers and evergreen seasons, and there are many and wide cooking materials. Sichuan cuisine is one of the famous local dishes in China, which occupies an important position in the cooking history of our country. It has a wide range of materials, changeable seasoning, diverse dishes, fresh taste and equal emphasis on alcohol. It is famous for its unique cooking methods and strong local flavor, and has become a brilliant pearl in the history of Chinese national food culture and civilization.

Different from the era of material shortage, people's eating habits now generally lie in pursuing a healthy diet with low fat and low heat, so vegetarian food is being liked by more and more people. Have you ever eaten Sichuan-style longan meat? What ingredients do you need? How to do it?

Sichuan longan meat is one of Sichuan's special steamed dishes, named after its longan-like shape. Sweet but not greasy, waxy but not sticky, is a traditional snack with a long history and is often seen at banquets.

Does everyone seem to feel the temptation of food through the screen?

How to make this special food? Please read this article: raw materials: fresh pork belly with skin, white sugar, brown sugar, red bean paste and glutinous rice.

Steps:

1. The glutinous rice should be soaked in advance and set aside for use.

2. Cut the fat with skin into 2 ~ 3 mm even slices, roll each piece of meat into rolls, and put red bean paste and some glutinous rice into each roll.

3. Take a large bowl, put the rolled meat rolls in the bowl and arrange them vertically, with the end with skin at the bottom of the bowl.

4. Spread soft glutinous rice between and on the meat rolls, and add appropriate amount of brown sugar water.

5. Steam the bowl in a bamboo steamer.

6. Take out the bowl, pour it backwards into the plate, and sprinkle white sugar evenly on the surface. This is a delicious longan meat.

Note: This delicious food looks simple, but it is actually done too little, mainly because the cooking time of steamed longan needs to be grasped well. Of course, in fact, red bean paste can also be changed into other things, such as jujube, brown sugar, red bean paste and medlar, etc ...