Practice 1:
There are many ways to steam meat with pumpkin powder. Here are several different ways recommended by netizens for your reference. I hope everyone can easily make steamed pork with pumpkin powder that suits their appetite.
Ingredients: pumpkin, pork belly, rice flour.
Seasoning: salt, cooking wine and shallots.
Practice 1 of steamed meat with pumpkin
Cut the pumpkin into pieces and put it on a plate. Cut the pork belly into pieces with the size of 1.5cm, pat it loosely with the back of a knife, add a little salt, and marinate it in cooking wine for 10 minute.
Add steamed pork rice noodles to the marinated pork belly and stir well.
Put the pork belly mixed with rice flour in a pumpkin-covered plate, steam it in the pot for 30 minutes, sprinkle with chopped green onion and enjoy (I forgot)
Practice 2:
400g pork belly, about 600g pumpkin, 2 boxes of steamed meat powder, onion 1 root, wine 1 tablespoon, soy sauce 1 tablespoon, sweet noodle sauce 1 tablespoon, spicy bean paste 1/2 tablespoons, sugar/. Wash the pork belly, peel it and cut it into thick slices. First, add 2 tablespoons of water to all seasonings and mix well, and then marinate the pork belly for half an hour.
Wash and peel the pumpkin, scrape the pulp, cut it into thick slices, and spread it at the bottom of the steaming bowl. Mix steamed meat powder into the pork belly, evenly wrap it with a layer, spread it on the pumpkin, and steam it in the pot for half an hour. Chop the onion, sprinkle it on the steamed pork, and pour in a tablespoon of cooked oil to make the chopped green onion fragrant.
Practice 3:
Sliced pork belly 600g, pumpkin 200g, steamed meat powder half-package, non-spicy sufu water 20g, bean paste 2 tsps, garlic powder 1 piece. Mix the meat with sufu water, steamed meat powder, bean paste, minced garlic, and a little cooking oil. It is better to mix with cooking oil, and the meat will taste better. All the materials should be mixed evenly, and it is better to grasp them with gloves. Because steamed meat powder and bean paste are very salty, there is basically no need to put salt. After mixing, pickle them 1 hour.
The steamer is paved with gauze, and the meat is spread out on the gauze. The advantage of laying gauze is that the oil from the steamed meat can drain, but the steamed meat powder will not leak, because the holes in the steamer are quite large. The fire begins to steam. After the water boils, continue to steam for 20 minutes, and then put the processed pumpkin on the meat and steam it together for 10 minutes, still using the fire.
/kloc-After 0/0 minutes, take out the pumpkin and prepare to set the plate. Be careful, the pumpkin is easy to rot when cooked. The time for steaming the pumpkin can be flexibly determined according to the size and thickness of your pumpkin. Continue to steam the meat on low heat for 20 minutes, and the meat will be ready and placed on the pumpkin. Finally, hot the dishes and medlar, and serve on the plate.
Reminder: steamed meat powder must be half thick and half thin. All the thick ones can't be glued firmly, and all the thin ones are not fragrant enough. It is most appropriate to take half each. Steamed meat powder must be mixed with seasonings before it is tasted. If it is only wrapped in the outer layer dry, it will be covered with a thick layer of powder after steaming, which is not only easy to fall off, but also tasteless.
Practice 4:
Pork, pumpkin, Pixian watercress, onion, ginger and minced garlic, steamed meat powder, soy sauce, cooking wine, pepper and rock sugar. Wash pork and slice it, chop Pixian watercress, peel pumpkin and cut it into thick slices for later use. Put the sliced meat into a large bowl, add Pixian watercress, minced ginger and garlic, cooking wine, soy sauce pepper, crystal sugar and a proper amount of steamed meat powder, grab them evenly by hand and marinate for about 30 minutes. Take another bowl, put the sliced pumpkin on the bottom of the bowl, spread the marinated meat evenly on it, put it in a steamer, steam it and sprinkle with chopped green onion.