Rice flour meat, a famous dish in old Beijing for the New Year; Generally, it will be eaten from the 30 th of the year to the 15 th of the first month, and each family will start preparing new year's dishes after the off-year; Rice flour meat is one of the most time-consuming dishes, and it is also an indispensable dish on the Chinese New Year table. The meat is waxy and fragrant, crisp and refreshing, soft, tender, sweet, fragrant and salty, with rich taste; The main ingredient is skin-covered flower meat, rice and other seasonings. Rice flour meat is fat and thin, red and white, rice flour is moist and tender but not creamy, and the five flavors are rich; The rice noodles of old Beijing rice noodle meat must be fried by ourselves, and high-quality pork belly must be selected. The meat flavor and rice flavor are integrated into one, and it has reached the highest level. ?
Steamed pork with rice flour is a traditional dish in southern China (Jiangxi, Sichuan, southern Shaanxi, Anhui, Hubei, Hunan, Zhejiang, Fujian and other places), and it is found in Sichuan, Hunan and Zhejiang cuisine. It is also made of pork belly with skin, rice flour and other seasonings, which is more spicy and sweet in taste, and is matched with old lotus root, pumpkin and sweet potato.
Rice flour meat (can eat three meals): pork belly 650g rice 200g glutinous rice 200g salt 10g brown sugar 50g light-colored soy sauce 80 cooking wine 30g beer 30g sweet noodle sauce 20g onion half, ginger slices, aniseed, cinnamon and cinnamon spiced powder 6g.
1. Mix rice and glutinous rice and soak in clear water for 2 hours.
Then take it out and crush it, and each grain of rice can be crushed into 3-4 grains, not too broken. If it is too broken, it will lose its oil absorption effect, and the rice grains should be dried overnight.
2. After the pork belly is washed and dried, cut the pork belly into thin and appropriate pieces. If it is cut too thick, the fat will be greasy; If you cut it too thin, lean meat will burn wood.
Mix the sliced pork belly with salt 10g brown sugar 50g light soy sauce 80 cooking wine 30g beer 30g sweet noodle sauce 20g onion half, ginger slices, aniseed, cinnamon and cinnamon, and marinate overnight. The color of rice flour meat is mainly found by brown sugar, soy sauce and sweet noodle sauce. The color after steaming with white sugar is not bright enough?
3. The next day, put the smashed rice in an iron pan and fry it in a small fire until golden brown. Pay attention to the small fire and slowly fry it, so don't fry it. When frying, put 2 cinnamon and 2 aniseed, the taste will be more fragrant. ?
4. Take out the seasoning of pickled pork belly: onion and ginger aniseed, cinnamon bark and cinnamon bark. Pour the fried rice noodles into a pot of pork belly, add 6 grams of spiced powder and mix well. Be sure to mix well so that every piece of meat is evenly covered with rice flour. ?
5. Brush the round cake mold with oil, and sprinkle a layer of finely divided crystal sugar at the bottom. The crystal sugar not only makes the rice flour meat crystal clear, but also does not touch the bowl when deducting the steamed rice flour meat. ?
6. Place the skin wrapped with rice flour down, and the bottom must be placed neatly. The rice flour and meat should be evenly layered. After steaming in this way, the buckle bowl is not only beautiful, but also not easy to break up.
7. Put the coded meat into the steamer and steam it for 70 minutes (it must be a big fire, which is the key to the rotten meat). Because the steaming time is long, it is necessary to ensure that the water in the steamer is sufficient. In order to avoid the dry pot, don't add water in the middle, and it is easy to be caught?
8. After steaming, demould it immediately while it is hot: aim the plate at the round mold, turn it over and demould it.
Fat but not greasy, the sauce is outstanding, salty and sweet, and the old Beijing pink meat with endless aftertaste is grandly presented.
There will be a lot of rice flour meat cooked at one time. Cool it in a bowl, freeze it in the refrigerator, and steam it on fire 15 minutes when eating, which is especially convenient for entertaining guests.
The nutritional value of rice flour meat is very high. Rice flour meat is rich in B vitamins, protein and fatty acids, which can improve iron deficiency anemia, and has the effects of tonifying kidney and nourishing blood, nourishing yin and moistening dryness, invigorating middle energizer, invigorating spleen and nourishing stomach.