"Powder steaming" is a steaming method in which the surface of primary processed food (after seasoning) is covered with a layer of powder, and the seasoning is fully soaked in the food through fierce fire and long-term steaming and heating, making it soft and rotten. Our usual steaming method will increase the soup and weaken the taste of the ingredients. After being coated with powder, the powder will absorb the soup to make up for the deficiency. While the ingredients are soft and rotten, their own umami flavor and seasonings will blend together to form a more mellow flavor, so steamed pork with rice flour is a more reasonable and scientific cooking method.
In Mu Zi's years of catering experience, steamed pork with rice flour can be divided into two schools, namely steamed pork with Henan flour and steamed pork with Hubei flour. There are great differences between the two kinds of powder steaming in material selection, seasoning and technology. Let's first understand the essentials of two kinds of powder steaming, and then summarize the differences between them.
● The essentials of Chongqing-style powder steaming Chongqing-style powder steaming is usually to make cold dishes, and its essentials are roughly six points:
Essentials 1. Give priority to the use of cooked flour: cooked flour is wheat starch with smooth texture, and the ingredients steamed with it will be bright and thick.
Necessities 2. Generally, it needs to be steamed twice: the method of stirring and steaming for many times is adopted to make the powder on the surface of the ingredients uniform and the finished product more transparent. If the ingredients are fresh and tender, such as green leafy vegetables such as chrysanthemums, steaming once is enough, and too much will lead to soft rot. Ingredients with low water content such as shredded potatoes, shredded carrots and fungus need to be steamed twice.
Point 3. Add a little onion oil when mixing the powder: the function of onion oil here is to prevent the finished product from getting sticky because of the water coming out of the ingredients and add flavor to the ingredients.
Main point 4. Mix the flour while it is hot: Use its heat to make the flour added twice fit the ingredients more easily.
Point 5. Shake it when steaming, and don't pile it too thick: Wheat starch has a certain viscosity, and it is easy to stick into a ball without shaking, especially when wrapping powder for the second time, you must shake it and mix the powder to ensure that the ingredients stick evenly.
Sixth point: No matter how many times you steam, you should use a big fire every time: if it is steamed with a small fire, there will be too much steam in the process, which will make the finished product sticky and not refreshing enough.
● Essentials of steamed pork with Hubei powder When it comes to steamed pork with Hubei powder, Mianyang Sansheng is the best, and the history of steamed vegetables can be traced back to more than 4,000 years ago. Mianyang Sanzheng is a series of steamed vegetables with aquatic products, livestock and vegetables as the main raw materials and using various steaming techniques (especially the most distinctive powder steaming). It was named after its origin in mian yang (now Xiantao City). Familiar dishes include steamed ribs and steamed pork.
Hubei-style steamed rice noodles have two advantages. First of all, it can absorb greasy food. Steaming with fat ingredients can reduce greasy, not only keep the meat fresh and fragrant, but also increase the gentleness of the taste and make the bland rice noodles delicious. Therefore, there is a saying that "rice flour steamed meat, flour is more fragrant than meat". The second is to keep moisture. Steaming with vegetables with high water content will absorb the moisture that overflows when the vegetables are heated, thus maintaining the inherent freshness, freshness and fragrance of the vegetables, and also increasing the waxy nature of the finished products, making the vegetables more delicious. Hubei steamed pork with rice flour has four main points:
Essentials 1. Indica rice is the first choice: Indica rice expands, absorbs water, and its teeth are loose, unlike japonica rice, which is too glutinous and the finished product tastes too sticky.
Main point 2. When making rice noodles, the meat is coarse and the vegetables are fine: after the rice is ground into powder, the coarse rice flour is used to make steamed vegetables with meat powder, and the fine rice flour is used to cook steamed vegetables with powder. It is best to use spiced cooked rice noodles and stir-fry rice noodles with spices to make steamed vegetables with meat powder. Its general practice is: wash and drain the early rice and dry it for about half an hour. Prepare 3 grams of cloves, 30 grams of star anise and 25 grams of cinnamon, and put them in a pot to bake for about 20 minutes. When the rice grains are slightly Huang Shi, pour them out and spread them out, and grind the cold rice into uniform particles with an electric mill.
Point 3. When steaming food with less fat, mix the powder, pour in cooked oil, such as beef, mutton, fish or vegetables with less fat, and add some cooked lard or vegetable oil to make up for the lack of fat, prevent the finished product from drying out and make the taste smoother.
The fourth point. The proportion of ingredients and rice flour should be appropriate: the proportion of ingredients and rice flour should generally be controlled at 5- 10: 1.