It is very learned which dish is more suitable for cooking at the dinner table of the reunion dinner. First of all, we should take care of the elderly and children, and also consider the best time to eat, the time to serve, and the kind that is delicious and amazing. The chef teaches you to cook authentic steamed pork with flour, which is delicious enough to suck your fingers and has the practice of steaming rice noodles with all-purpose flour. Today, I recommend a steamed pork with flour to my friends. This is a classic dish in Mianyang, Hubei Province, and it is the representative of steamed pork.
This dish is soft and glutinous, suitable for the elderly and children at home. One of the biggest characteristics of steamed vegetables is that it doesn't take up the chef's time and allows family members to spend more time together. This dish was already full of leftovers when Chinese food was served. As soon as the hot steamed meat was served, the family dinner was pushed to a new height. China has a tradition of auspicious holiday banquets. Steamed pork with flour stands for "prosperity", which means that good days are getting better every day.
Steamed meat
Ingredients: 750g pork belly, red steamed rice flour 1 50g, sweet potato1piece.
Ingredients: leek 10 g, dried (fresh) lotus leaf 1 g.
Braised pork: onion 15g, ginger 10g, sugar 3g, monosodium glutamate or chicken powder 1g (optional), trace pepper, 20g light soy sauce, 5g light soy sauce, cooking wine 10g, oyster sauce 15g, and pepper oil.
Pouring juice: vegetable oil 20g, onion 10g, ginger 5g, soy sauce 20g, cooking wine 10g, clear soup or water 10g, sugar 3g, monosodium glutamate 1g or chicken powder (optional), sesame oil 5g and pepper oil 5g.
Seasoning: garlic paste (optional)
Note: All materials marked with "(optional)" can be freely selected according to personal preference.
manufacturing process
1, choose fresh pork belly, that is, the layer of pork belly outside the ribs, with less fat and the most tender meat.
2. Cut the pork belly into chunks about 5 cm wide and 0.5 cm thick.
3. Put the meat slices into the pot, and add 15g chopped green onion, 10g ginger slices, 3g sugar, 1g monosodium glutamate or chicken powder (optional), 20g pepper, 5g soy sauce, 5g soy sauce, 10g cooking wine and 65438+ oyster sauce. If there is no pepper oil at home, use the same amount of vegetable oil instead.
4. Steamed rice noodles are the soul of steamed vegetables, and there are ready-made steamed rice noodles. However, I always feel that I have no confidence to do it. Today, I will teach my friends how to steam rice noodles with universal flour. Weigh 200g of rice and 0/00g of glutinous rice1according to the ratio of rice: glutinous rice 2: 1, which can be used up at one time and can be sealed for storage, thus saving the trouble of repeated production. Put the rice and glutinous rice into the pot, turn on a small fire, stir-fry slowly until the rice flour is slightly Huang Shi, cease fire and let it cool naturally. Mixing, putting into a cooking machine, boiling into fine particles, sieving, and taking the sieved fine rice flour as "white steamed" rice flour, and taking the sieved small rice flour as "red steamed" rice flour.
5, a piece of dried lotus leaf, soaked in hot water to soften, cut into the size of a steamer, spread at the bottom of the steamer, so that the steamed meat has a faint lotus leaf fragrance. If it is fresh lotus leaf, it is relatively easy.
6. Wash and peel the sweet potato, cut it into large pieces and spread it on the lotus leaf. The sweet potato slices suck the fragrant lotus leaf and the fragrant steamed meat, not to mention how delicious it is.
7. Pour about 150g of "red steamed" rice flour into the marinated pork belly slices and stir evenly so that a layer of red steamed rice flour is evenly attached to the surface of each slice. Put the pink pork belly slices neatly on the sweet potato slices.
8. Boil enough boiling water and other pots in advance, turn on the fire, put the steamer into the steamer and steam for 60 minutes.
9. If you still feel imperfect, in the process of steaming the meat, burn another pouring juice and pour it on the surface of the steamed meat, so that the taste inside and outside is equally amazing. Pour 20g vegetable oil into the pot, add 10g chopped green onion and 5g ultra-fine Jiang Mo after the oil temperature is raised, stir-fry 20g soy sauce and 5g soy sauce, and stir-fry again. Cooking wine 10g, full of flavor. Pour clear soup or water 100g, bring to a boil, add sugar 3g, monosodium glutamate or chicken powder 1g (optional), and cease fire. Pour 5 grams of sesame oil and 5 grams of pepper oil, and the delicious juice is finished.
10, take out the steamed steamed meat powder, pour in a proper amount of juice, and decorate the surface with chopped green onion, so that the steamed steamed meat powder can be served. Prepare a proper amount of garlic to accompany the meal in advance, so as not to have a taste.
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