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Steam bowl have what dishes?

1, buckwheat generally pay attention to fat but not greasy - if you see the steamed bowl of pork buckwheat with preserved mustard greens is more lean meat and less fat, then this do have a problem. But this fat meat to eat almost no greasy taste, which also rely on the plum vegetable oil absorption. In addition, the meat should be sliced thin enough, but not scattered. The prunes also can't be chewy, much less really musty.

2, small crispy meat is not fat and greasy to pay attention to, to be a thigh meat, cut for the middle finger length and width of the thick strip, wrapped in egg white, soy sauce and starch hanging paste in the pot to deep fry two, the first will be the surface of the fried hard out of the pot, the control of the oil will be a little bit of the pot and then into the fryer to a golden brown, loaded with bowls covered with dried chili peppers, peppercorns, green onions, ginger, star anise and cinnamon, pouring broth to cushion the bottom of the pot into a steaming pot.

3, four happy balls is more Huaiyang cuisine, commonly known as lion's head, follow the customs, to Shaanxi and will be white for braised. Meat with rib meat, finely chopped into small dices after slightly chopping a few knives, this is a fine cut coarse chopping, is the lion's head, chopped with gravy powder rolled into a meat round, into the ginger, green onion, sugar, wine and soy sauce, steaming can be.

Characteristics of Steamed Bowls:

Steamed bowls are a practice found in most parts of China, incorporating local flavors in different regions, and are commonly found in the north. Steamed bowls are mainly composed of steamed meat, steamed chicken, steamed fish, steamed meatballs, steamed casserole, and many other patterns, usually in two manifestations: steamed bowls and snap bowls.

Steaming bowl is generally the first colorful dishes processed into semi-finished or finished products, steamed can be eaten, part of the long time due to steaming, soup collection dry, can also be stored with a bowl. Generally speaking, fat and not greasy and melt in the mouth two kinds.

Steaming bowl has a very large number of categories of practices, the finished product is also south, and does not have the overall representation, should be subject to local characteristics, on behalf of the Linqing Steaming Bowl, Yanggu Steaming Bowl, Jinan Steaming Bowl, Beijing Steaming Bowl, Qufu Steaming Bowl, Taiyuan Steaming Bowl, etc., each with its own characteristics.