steamed pork with rice flour(fen zheng rou )

Steamed pork with flour

Raw materials for steamed pork with flour

500g pork, 50g fresh peas, 75g rice flour, 15g spicy bean paste, 15g soy sauce, 15g mash, 2G salt, 2G pepper, 15g tofu milk, 10g ginger, 20g brown sugar, 10g green onion and 25g cold soup.

Process of steamed pork with flour

Put rice and pepper into the pot, stir fry over low heat until cooked, grind into coarse powder. Scrape the pork clean and cut it to about 10 cm. 4 cm wide and 0.4 cm thick slice, put it into the basin, add salt, soy sauce, brown sugar juice, mash juice, spicy bean paste, ginger powder, tofu milk, mix well, add rice flour, marinate slightly, put the meat into the steaming bowl to form a "book" shape. Wash the peas and put them in the basin. Mix with salt, rice flour and cold soup. Put them on the meat. Then steam the rice cake with high heat (about two hours), take it out, turn it into a plate and sprinkle with scallion.

The characteristics of steamed pork with flour are as follows

The color is bright red, salty and slightly spicy, soft and glutinous.

steamed pork with rice flour

steamed pork with rice flour

Yuan Mei, a poet of Qing Dynasty, is a Jiangxi dish in Suiyuan Shidan

In southern China (such as Sichuan, Chongqing, Hunan, Anhui, Jiangxi, Hubei, Zhejiang, etc.), it belongs to a variety of cuisines, waxy and fragrant, crisp and refreshing, fat and thin, red and white, tender but not surimi, rice flour is oily and full-bodied. According to the cooking method, it can be spicy or sweet, and the ingredients can be supplemented with mushrooms, old lotus root, pumpkin, sweet potato and other vegetables.

In August 2014, the rice noodle meat production technology of Songhu Town, Nanchang City, Jiangxi Province was included in the fourth batch of municipal intangible cultural heritage list of Nanchang city.

In September 2018, "Chinese cuisine" was released to the world for the first time, and steamed pork (Sichuan flavor) was selected as one of the top ten famous dishes in Chongqing, becoming one of the 340 regional classic dishes in China.

Characteristics of dishes

Five fragrance - fragrance is long, tender but not MI, elegant fragrance is unforgettable.

Squeeze fragrance - add the squeeze pepper, the sour fragrance overflows, and the fragrance stays between the teeth.

Lentinus edodes - add Lentinus edodes, the mushroom fragrance is rich, and the fragrance lasts for a long time.

Production method

Method 1

Ingredient: 8 liang of fleshy meat with skin.

Ingredients: ginger, onion 25g, fried rice flour 25g, sweet sauce 0.8liang, sugar 0.5liang.

technological process:

1. Scrape the skin of pork, 10 cm long and 0.5 cm thick;

2. Add fried flour, sweet flour paste, sugar, a little starch water and shredded ginger and scallion, mix well, steam for 5 hours, and then serve.

Method 2

Ingredients: 500g pork ribs, 250g lotus root.

Accessories: 75g rice.

Seasoning: 20 grams of sweet flour sauce, 3 grams of sugar, 1 gram of pepper, 10 grams of yellow rice wine, 3 grams of cinnamon, 2 grams of star anise, 5 grams of shallot, 2 grams of clove, 2 grams of ginger, 4 grams of salt, 2 grams of monosodium glutamate, 15 grams of soy sauce, 20 grams of fermented milk.

technological process:

1. Cut the pork into 4 cm long, 2.5 cm wide and 1 cm thick strips, dry them with cloth and put them in a bowl;

2. Mix the dried pork with refined salt, soy sauce, sweet flour sauce, Sufu juice, ginger, rice wine, monosodium glutamate and sugar, and marinate for 5 minutes;

3. Put the rice in the iron pot and stir fry on low heat for 5 minutes. When it turns yellow, add cinnamon, clove and star anise and stir fry for 3 minutes;

4. The fried rice is ground into fishseed size powder to make spiced rice powder;

5. Scrape and clean the old lotus root, remove the node, and cut it into 3 cm long and 1 cm thick strips;

6. Add 25 grams of refined salt and five spice powder into the lotus root strips, mix well and put them into a bowl to taste;

7. Mix the pickled pork with five spice powder;

8. Mix the pork with five spice powder, put the skin on the bottom of the bowl, and place it in the bowl neatly, with strips on both sides;

9. Put the bowl of pork and the bowl of lotus root into the drawer and steam it for 1 hour;

10. First put the steamed lotus root into the bottom of the plate, then turn the steamed meat over the lotus root, sprinkle with pepper and scallion.

Tips:

1. When marinating pork, first drain the water from the meat surface, add 3 grams of salt and other seasonings to make the flavor penetrate into the meat.

2. Grind the rice flour into millet shape, mix the lotus root with 1 gram of refined salt, steam the meat until it is ripe and rotten, and spit out oil.

Method 3

Cut the meat, not too big, not too small, everyone according to the appropriate, but also add some ribs in.

Prepare a scallion, segment; ginger slice; pepper amount.

Potato hob block.

Add salt, soy sauce, soy sauce, Chinese prickly ash noodles, sea pepper noodles, pepper powder and sugar to taste the meat. Add ginger and scallion along the way.

Heat the pan, pour in the rice flour, add pepper, dry fry. When you feel a little sticky, pour a little oil into the pan, and then stir fry until the rice flour becomes golden yellow!

Pour the meat and potatoes into the pot, mix with rice flour and water.

On the steamer, first fire 10 minutes, then change to the middle fire steaming about half an hour, the specific time of each master.

Method 4

Ingredients: 1 pumpkin, 400g ribs, 1 packet of steamed meat powder, rice wine, soy sauce.

technological process:

1. Cut the top 1 / 3 of the pumpkin and remove the seeds and flesh;

2. Cut ribs into small pieces, put rice wine and a small amount of soy sauce, and then sprinkle steamed meat powder with flour, and grasp with hands;

3. Marinate the ribs for half an hour, put in the pumpkin, cover the pumpkin, and steam in the steamer for 30 minutes;

4. Open the cover, pour a little water on the meat and steam for 15 minutes;

5. Sprinkle chopped scallion or coriander before eating.

Method 5

Ingredients: pork ribs (pork) 400g.

Accessories: 300 grams of peas, 25 grams of bread crumbs, 50 grams of glutinous rice flour, 100 grams of eggs.

Seasoning: 5 grams of pepper powder, 15 grams of jiangmi wine, 15 grams of soy sauce, 25 grams of rotten milk, 10 grams of ginger, 5 grams of sugar, 150 grams of rapeseed oil, 35 grams of sweet flour sauce, 15 grams of salt, 15 grams of scallion, 35 grams of starch (broad bean).

technological process:

1. Slicing of streaky pork;

2. Add Chinese prickly ash noodles, mash juice, soy sauce, tofu milk, ginger powder, sugar, cooking wine, etc. into the pork, mix well, and put into a bowl;

3. Mix the peas with salt and rice flour, add them into the bowl and steam them until soft;

4. Mix the salt and pepper noodles into a spicy and salty dish for use;

5. Turn the steamed pork into a plate, take out the meat slices, and then boil the peas;

6. Then put the meat beans on the other end of the plate and serve with the spicy and salty dishes.

Production tips: the product has a frying process, need to prepare about 500 grams of vegetable oil; frying, to control the oil temperature, steamed meat fried to golden skin is better.

Method 6

Steamed pork with curry powder

Main ingredient: streaky pork 150g.

Ingredients: 1 / 2 carrot, 3 pieces of ginger, 2 pieces of chives, proper amount of spicy peanuts.

Seasoning: 2 tbsp steamed meat rice noodles, 2 pieces of curry.

technological process:

1. Chop the curry, put it into the pot, add a little water, heat it over low heat, and stir it until the curry melts to thick;

2. Stir pork slices into curry sauce, stir well and marinate for half an hour;

3. During the waiting time, peel and shred the carrots;

4. Take an empty dish and lay a layer of shredded carrots;

5. Wet the rice noodles, wrap the cured meat slices with rice noodles and put them on the plate;

6. Boil in boiling water, steam over high heat for 30 minutes, sprinkle with chopped peanuts and scallions.

Note: the curry block contains salt, so no salt is added to the cured meat; the curry sauce should not be too thick, otherwise it is difficult to make the meat taste; the shredded carrots can also be changed into pumpkin, potato or taro according to personal preference; if there is a large amount of meat, the steaming time should be extended accordingly.

skill:

1. There is no seasoning or rice flour for the potato chips. They are light and have a little flavor of rice flour meat. If the taste is heavy, you can add some salt to the potatoes and steamed meat and rice noodles before steaming.

2. About 100g of steamed meat and rice flour is used, which is adjusted according to personal preference, but at least every piece of meat should be evenly wrapped with rice flour.

3. Steamed pork, try to choose layers rich, fat and thin alternate good pork. In addition, sliced meat is more delicious.

Method 7

It's troublesome to make rice noodles for steamed meat. You can buy them ready-made in supermarkets

Wash pork and cut into slices

Add cooking wine

Put in Sufu and stir well

Mix the meat with steamed rice flour and marinate for 20 minutes

Peeled and sliced potatoes

Take a bowl, place the meat in the bowl, and place the potato chips on the meat

Chinese PinYin : Fen Zheng Rou