Nutritional value of steamed meat
Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; Has the effects of tonifying kidney, nourishing blood, nourishing yin and moistening dryness; However, due to the high cholesterol content in pork, obese people and hyperlipidemia people should not eat more.
How long does it take to steam meat?
As for the steaming time of fleshy steamed meat, it is generally boiled on high fire, with medium fire 15 minutes (adjusted according to the quantity), and then steamed on low fire 1.5 hours (flexibly adjusted according to the quantity). Generally speaking, it takes a little longer to steam beef than pork and mutton. Steamed meat should be marinated with white wine, vinegar (white vinegar is also acceptable), white sugar, pepper powder, pepper noodles, a little cooking oil, salt, a little soy sauce and steamed meat powder. (Add ingredients as you like) 1-2 hours, then steam in the pot. But the specific time also has a lot to do with practice.
How to steam tender steamed meat?
Put some ketchup in the meat to tenderize the meat. In addition, a certain proportion of water should be added to adjust the meat stuffing, which will be tender and taste better.
Will you get fat after eating?
You will get fat because you consume less at night. If you eat a lot of food and eat it late, the excess energy will be stored in the form of fat, leading to obesity, and may also lead to fat deposition on the arterial wall, leading to cardiovascular diseases. Especially if you eat a lot of food containing protein and fat for dinner, it is not easy to digest, which will affect your sleep. Therefore, the staple food in the evening should be moderate and light, and eat as early as possible.
Homemade method of steamed meat
Exercise 1
Ingredients: pork belly 1000g, pickles, oil, dried pepper, soy sauce, sugar, ginger.
working methods
1, bring water to a boil, add ginger slices, and cook the whole piece of pork belly with skin in water until it is 70% to 80% mature.
2. Put a layer of soy sauce on your skin to dry while it is hot.
3. Heat the pot, pour in proper amount of cooking oil, put the skin down into the pot and fry it until it is brown-red, and pick it up. The skin should be fried to reddish brown, slightly foamed and slightly wrinkled.
4. Pick up the fried meat, blanch it in cold water, turn off the fire and soak it.
5, cooked meat, you can see that the epidermis has bubbled, so the steamed skin is slightly wrinkled and convenient to cut.
6. Leave a little oil in the pot and add 2 tablespoons sugar.
7. Turn off the fire after frying caramel color, and add appropriate amount of soy sauce to turn off the fire.
8. Cut ginger into fine powder.
9. Cut the meat into the desired thickness and size (not too thin, the skin and fat will be steamed off when steaming).
10, pour the fried sugar into the meat and spread the juice evenly.
1 1, put the meat evenly in the bowl.
12, salted vegetables are cut into fine powder.
13. Cover the pickled vegetable powder on the wrapped pork belly, and sprinkle with Jiang Mo and dried peppers.
14. Steam in the pot. After the fire boils, turn to medium heat and steam for 60 minutes.
15, steamed, poured into a plate, and boiled with bright, clear, oily, sticky and not greasy water (braised pork) to make it.
Exercise 2
Ingredients: 6 oranges, 400g beef tenderloin and 200g steamed pork rice noodles.
Seasoning: onion ginger powder 10g, onion ginger garlic juice 10g, cooking wine 5g, chicken powder 5g and sugar 3g.
Zanthoxylum bungeanum 1g, Pixian bean paste 10g, south milk 3g and spiced powder 2g.
working methods
1, cut the outer spine into goose feathers, add onion, Jiang Mo, onion, ginger, garlic juice, cooking wine, chicken powder, sugar, pepper, Pixian bean paste, southern milk, spiced powder, marinate for 15 minutes, add steamed meat rice flour and mix well.
2. Make oranges into orange boxes for later use.
3. Steam the processed beef on the drawer for 40 minutes, then put it in the orange box, steam it on the drawer for 3 minutes, and then put it on the plate.
Exercise 3
Ingredients: pork belly 300g, mushroom100g. Seasoning salt 1 tsp, monosodium glutamate 1/2 tsp. A little water starch, the right amount of soup stock.
working methods
1. Wash the pork belly, slice it, and put it in a big bowl for later use.
2. Boil a proper amount of water in the pot, blanch the mushrooms, take them out and drain them, add refined salt and monosodium glutamate, mix well, put them in a bowl with pork belly, steam them in a steamer for 6 minutes, take them out and buckle them into a plate.
3. Boil the broth in a pot, add seasoning, thicken it with water starch, and pour it on the steamed pork belly.
Material replacement
Pork belly is replaced by Hunan bacon, which is called steamed bacon.
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