Steamed Pork with Lotus Leaf is a traditional dish from Jiaxing, Zhejiang Province, belonging to the Zhejiang Cuisine Department; at the end of the Qing Dynasty, it was said that its name was related to the "Windy Lotus in the Courtyard" of the "Ten Scenic Spots of West Lake". It is the use of fresh lotus leaves in Hangzhou at that time, the fried rice flour and seasoned pork wrapped up and steamed, its flavor is fragrant, fresh and fat, soft and glutinous but not greasy, summer consumption is very suitable for the appetite. Lotus leaf steamed meat features; easy to plate neat and beautiful, lotus leaves can cool blood detoxification, meat crispy rice flour soft glutinous, taste fragrant fat and not greasy. With a large bowl or basin, the bottom of a fresh lotus leaf, will be mixed with a good powder of meat emissions in the above, covered with a lotus leaf, on the cage with a high fire steam for 2 hours until crispy, and then with a small sheet of fresh lotus leaf will be a block of meat were wrapped up, and then on the cage before eating with the fire stewing steam for 30 minutes that is completed.
Chinese Name
Steamed Pork in Lotus Leaf
Category
Zhejiang Cuisine
Flavor
Fresh and Delicious
Main Ingredients
Five-flake Pork, Lotus Leaf
Popular Regions
Jiaxing, Zhejiang
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Nutritional Value
Other Practices I
Other Practices II
Other Practices III
Other Practices IV
Other Practices V
Other Practices VI
Other Practices VII
Dish Characteristics
Dish Profile
It is made with the then Ningbo Fresh lotus leaves, fried fragrant rice flour and seasoned pork wrapped up and steamed, its flavor is fragrant, fresh and fat, soft and glutinous but not greasy, summer consumption is very suitable for the appetite.
Steamed pork in lotus leaf
Practice
1, 500 grams of pork with skin, and cut into small pieces of a finger square, the size of personal preference.
2. Prepare two large lotus leaves.
3, a small pot of Sichuan chili spices.
4, in the cut pork sprinkle salt and pepper, stirring marinade.
5, in the marinated pork into the yellow wine, soy sauce or soy sauce and old soy sauce, stirring, so that the meat fully smeared with flavor.
6, prepare a bowl of fragrant rice, add a little pepper.
7, hot pot, the fragrant rice and pepper into the pot, dry fry. When you feel a little sticky, pour a little oil into it, and stir-fry until the fragrant rice becomes golden brown.
8, the fried rice and Sichuan chili pepper spice mix grinding.
9, the marinated pork, mixed with chili pepper golden rice mixed together, wrapped into the lotus leaf into the pot to steam, first on high heat for 10 minutes, and then change to medium heat steam for about 30 minutes.
10, out of the pot after the finished product, the integration of the lotus leaf steamed meat tender and smooth and Sichuan cuisine spicy refreshing, taste of the beauty of the incense is very thick.
Steamed Pork with Lotus Leaf Vermicelli
Nutritional Value
1. The rice should not be burnt when frying, and the powder should not be too fine when cooled down;
2. Don't break the skin when grafting a knife in the middle of each piece of meat;
3. The surface of each piece of meat and the middle of the knife should be dipped in the rice vermicelli.
Other Recipes I
Ingredients:
Steamed Pork in Lotus Leaf
300g Pork, 140g Fried Rice Vermicelli, 1 scallion, 1 small piece of ginger, 2 lotus leaves,
Seasoning:
1 tsp sesame oil, 1 tbsp soy sauce, 1/2 tbsp cooking wine, 2 tbsp sweet noodle sauce, 5-spice powder to taste, 1/2 tbsp sugar.
Practice:
1. Wash and cut the meat into cubes, cut a straight slice in the middle and connect the skins, scald the fresh lotus leaves with hot water to soften them and set aside, wash the green onions and ginger and cut them into thin strips,
2. Put the soy sauce, sweet noodle sauce, sugar, cooking wine, green onion strands, ginger strands, five-spice powder, sesame oil into the pot containing the meat and marinate it well for 30 minutes, add the fried rice noodles and mix it well, then wrap it up in the fresh lotus leaves one by one and steam it for about 2 hours in a cage with high heat. Steam the meat in a cage over high heat for about 2 hours.
Features:
Crispy, not greasy, fragrant and delicious.
Chef's tip:
The fried rice noodles are divided into two kinds of spicy and non-spicy, according to personal preference.
Other practices two
Cuisine: Zhejiang
Features: the meat is crispy, not greasy, through the lotus leaf fragrance, is a traditional Hangzhou dishes in the summer seasonal dishes, with wine, rice or cakes with food are good.
Raw materials: pork ribs 600 grams of soy sauce 75 milliliters of round-grained rice 100 grams of fresh lotus leaves 2 Can rice 100 grams of ginger 30 grams of scallions 30 grams of cinnamon 1 gram of sennel 1 gram of cloves 1 gram of anise 1 gram of Shaoxing wine 40 milliliters of sweet flour sauce 75 grams of sugar 15 grams
Production:
1, round-grained rice and indica rice washed clean, drained and sunburst. The star anise, shennai, cloves, cinnamon and rice together into the pot, stir fry with a small fire until yellow, cooled and ground into powder.
2, scrape the skin of the meat on the fine hairs, wash, cut about 6.5 centimeters long uniform rectangular 10 pieces, each piece of meat in the middle of a curved knife.
3, the meat into a pot, add sweet noodle sauce, soy sauce, sugar, wine, shredded green onions, ginger, mixing and about one hour, so that the marinade penetrated into the meat. Then add rice flour and stir well, so that the surface of each piece of meat and the center of the knife are coated with rice flour.
4, the lotus leaf with boiling water, each sheet of everything into four, into the block of meat wrapped into a small square, on the cage with a warm fire steaming two hours into.
Other practices three
With a large bowl or basin, the bottom of a fresh lotus leaves, will be mixed with powdered meat emissions in the above, covered with a lotus leaf, on the cage with a high fire steam for 2 hours until crispy, and then a small sheet of fresh lotus leaves will be pieces of meat were wrapped up, and then on the cage with the fire before eating 30 minutes of simmering steam that is completed. This method of lotus leaves to keep fresh green, meat more fragrant and flavorful.
Rumor has it that "Steamed Pork with Lotus Leaf" is related to Zhou Cang. Zhou Cang who, to be clear, is the three kingdoms of shu han general guan yu's "horseman", guan yu has become a victorious general, in addition to his green dragon crescent blade and red rabbit horse two treasures, more powerful "horseman" Zhou Cang's credit. So Guan Yu can cross the sword, handy, but also all depends on Zhou Cang's cooperation. He has a special function to grab hot food and rice is not afraid of scalding hands, the ability to walk as fast as flying with the red rabbit horse test than running, because his hands and feet have a thick layer of hair, not afraid of scalding, but also can walk fast, known as "flying hair".
Guan Yu heard the strange confusion, in order to find out the truth, said Zhou Cang: to sleep with him in the same bed ****, and Zhou Cang do not know is the plan, Zhou Cang a lie down on the hooting and hollering, and Zhou Cang hands and feet on the hairs of the zha Guan Yu one night is not a good night. Up early the next morning, to Zhou Cang to shave the hair on the hands and feet, the master of the order, Zhou Cang had to shave the hair on the hands and feet, but Guan Yu expedition, Zhou Cang still have to follow in front of people and horses, hands and feet without the hair, grabbing the hot food on the hot hand, walking feet hot, how to do this? So Zhou Cang picked the roadside lotus leaves to the hands and feet wrapped up, so that grabbing hot food is not hot hands, feet are not hot. Later, the folk according to this rumor created a "lotus leaf steamed meat" this elegant and popular **** appreciation of the summer delicacies, has been handed down to this day.