Steamed meat is a very common dish, and in Jiangxi, Hubei, Hangzhou and other places eat different ways. So, how long should I steam the meat? Lotus leaf steamed meat practice steps are there?

On the steamed meat steam time, generally large fire steam open, medium fire steam 15 minutes (according to the amount of time to adjust) or so, and then turn the small fire steam about 1.5 hours (according to the amount of time to adjust flexibly). Generally steam beef than pork, mutton time a little longer, the steamed meat should be put first white wine, vinegar (white vinegar is fine) sugar, pepper, pepper, a little cooking oil, salt, a little soy sauce, steamed meat powder, etc. (mixing according to their own preferences to add) marinate for 1-2 hours, and then into the pot to steam.

Add enough water to the steamer, and when the water boils, put it into the cage and steam for about 1 hour on high heat. After steaming, take it out and serve it while it is still hot. Usually in an hour can be steamed.

Tips for steaming steamed meat

2, the whole piece of meat after cooking immediately after the cold water, so that the cold outside and hot inside is easier to cut.

3, the bottom of the vegetables, you can choose according to their own preferences, potatoes, taro can be, I chose this time the pumpkin and dried plum, is also a big girl on the sedan chair, the first time ah, but the taste is really good.

4, steamed meat steamed for how long, do steamed meat is the most critical steamed time, must be grasped, can not steam too long, if not enough time to steam out of the flavor is not good, to do steamed meat when we want to master the fire, the beginning of the time to use high heat, choose to do steamed meat better. The taste of the lotus leaf fragrance, steamed pork is fat, soft and glutinous, plus the ingredients of the contrast, even in the summer eating feel very suitable for the appetite.

Ever since Guan Yu saved Zhou Cang, who was a bandit, Zhou Cang has been a loyal follower of Guan Yu. Legend has it that Zhou Cang's hands and feet were covered with a thick layer of velvet hair called flying hair. This layer of flying hair makes his feet windy, and can with Guan Yu's red rabbit horse parallel, once the food is cooked grab up and eat, never afraid of hot. A long time, Guan Yu on Zhou Cang has a mustache, afraid of his change of heart, unfavorable to their own. One night, Guan Yu specially with Zhou Cang sleep in the same bed.

The next day, Guan Yu said to Zhou Cang: "The hairs on your hands and feet are so prickly that I can't sleep all night." Zhou Cang was so loyal to Guan Yu that he used a knife to scrape the hairs on his hands and feet clean. In this way, Zhou Cang not only can not use his hands to grab hot food, but also always catch up with Guan Yu.

Once on the way out, in the face of steaming hot meals, Zhou Cang can not lay hands on, Guan Yu let him use the lotus leaf to wrap up the meal, eat while walking, shortcut to catch up with the team. Who knows, cooked meat and hot rice wrapped in lotus leaves, exudes a unique aroma. After generations of chefs continue to improve. Delicious "lotus leaf steamed meat" was born.

Steamed meat with lotus leaves is steamed with pork, rice flour, seasoned with a variety of ingredients wrapped in fresh lotus leaves and made of crispy meat flavor, rice flour, glutinous, oily, not greasy, chic flavor, is a dish that both young and old people like.

The meat washed and cut into squares, the center straight cut a knife, the skin connected to the fresh lotus leaves with hot water to soften the spare, green onions, ginger washed and shredded. Soy sauce, sweet noodle sauce, sugar, cooking wine, shredded onion, ginger, five-spice powder, sesame oil into the meat into the pot, mix well marinated for 30 minutes, and then add fried rice flour mix well, with fresh lotus leaves wrapped up one by one, on the cage on high heat steaming for about 2 hours can be. It is a perennial herbaceous water plant of the genus Lotus in the family of Lotusaceae, and was known as Hibiscus, Nymphaea, and Infinite in ancient times. The lotus typically grows up to 150 centimeters tall and extends horizontally up to 3 meters. Lotus leaves can reach a maximum diameter of 60 centimeters, and lotus flowers can reach a maximum diameter of 20 centimeters. There are many different cultivars of the lotus, with flower colors ranging from snow white and yellow to light red and deep yellow and crimson, as well as the color of the flowers, such as the Spreading Brocade.

The lotus leaf is a treasure, not only the leaves can be edible, but also medicinal, and high value, in addition, its root, that is, the root also has a high value. So, the efficacy and role of the lotus leaf and how to eat it? First of all, let's take a look at the efficacy and role of the lotus leaf, it actually has what edible value.

Chinese medicine believes that the lotus leaf is bitter and astringent, flat, to the liver, spleen, stomach, heart meridian. It has the effect of clearing summer heat and dampness, raising the Qingyang, cooling the blood and stopping bleeding. The results of modern research in Chinese medicine show that lotus leaf has a hypolipidemic effect. Lotus leaf decoction for the treatment of hyperlipidemia, 1 course of treatment for 20 days, cholesterol-lowering total effective rate of 91.3%, of which 37.8% significant effect. Some data reported that the alkaloids in the lotus leaf have a hypolipidemic effect, and are commonly used clinically in the treatment of obesity.

The characteristics of steamed pork dishes

spicy - hemp incense, hemp crisp and soft, aftertaste.

Five spices - fragrance long, tender and not surly, elegant fragrance unforgettable.

Squeeze - Add squeeze chili pepper, sour and fragrant, leaving fragrance between the teeth.

Shiitake Mushroom - Add Shiitake Mushroom, the mushroom flavor is rich and lingering.