Steamed pork with lotus leaf(he ye zheng rou )

Steamed meat with lotus leaf

Raw materials for lotus leaf steamed meat:

Pork ribs 400g, lean pork 350g, lotus leaf Wuzhang, rice flour 20g, pickled pepper 20g, green beans 50g, salt 3G, soy sauce 15g, pepper 2G, monosodium glutamate 1g, mash juice 5g, Danxian Douban 20g, sugar 50g, sugar color 10g, tofu milk 15g, ginger 10g, onion 15g, pepper 2G, star anise 3G.

Processing steps of lotus leaf steamed meat:

Scrape and clean the pork ribs, cut them into pieces about 5cm long, 3.5cm wide and 0.5cm thick. Cut the lean meat into 3 cm thick slices equal to the size of the rib. Add salt, soy sauce, pepper, monosodium glutamate, mash juice, Danxian Douban (chopped), sugar, sugar, tofu milk, minced ginger and scallion to mix well, marinate and taste. Rice, pepper, star anise (cut rotten) mixed with small fire in fried yellow, ground into coarse rice flour. Soak the pepper, remove the seeds and cut it into oblique pieces. Wash and drain the green beans. Wash the fresh lotus leaves, blanch them in boiling water, take them out and cut them into 15 cm long equilateral triangles (20 pieces in total). Mix the rice noodles with the salted meat slices. Then take a piece of lotus leaf, a piece of rib, a few green beans, a section of pickled pepper, and a piece of lean meat on top, and wrap them. Make a total of 20 pieces. Row

The characteristics of lotus leaf steamed meat are as follows

Green outside and yellow inside, fresh and crisp, lotus leaf fragrance, salty and fresh, slightly sweet, unique flavor.

Steamed pork with lotus leaf

Lotus leaf steamed meat, a traditional famous dish, belongs to Sichuan cuisine, with pork and scallion as main ingredients. Sichuan people like to use lotus leaf steamed pork, as a seasonable dish, meat is not oily, lotus fragrance is pleasant, summer banquet, common this dish.

essential information

Recipe name: lotus leaf steamed meat

Local cuisine

Main and auxiliary materials

Pork and pork, 500g

Shallot seeds..... 7g

4 fresh lotus leaves

Pepper... 10

Fresh soybeans... 75g

Sweet flour sauce... 15g

Rice noodles... 125 grams

Soy sauce... 12g

Tofu milk... 10 grams

Five spice powder... 0.6 g

Brown sugar... 15g

15 grams of lees

Ginger... 7g

Cooking method

1. Scrape and clean pork, cut into 24 pieces about 5cm long, 3cm wide and 0.3cm thick, put them into the basin, add soy sauce, sweet flour sauce, lees juice, brown sugar, tofu milk, ginger, onion and five spice powder, mix well and soak for about 20 minutes. After taste, put in the rice flour and mix well to make the rice flour evenly

Stick it on the meat.

2. Wash the fresh lotus leaves with clean water, heat them in boiling water, and then cut them into 24 equilateral triangles 13 cm long. Each piece of meat is sandwiched with three or four pieces of fresh soybeans. Put them on a lotus leaf and wrap them into a rectangle. After wrapping, place them in a steaming bowl one by one. Steam them for about 2 hours and 30 minutes. Take them out and turn them over

In the middle, that's it.

Key technology

1. Full steam, once cooked.

2. Sichuan rice noodle making method: put rice and pepper into the frying pan. Stir fry it into yellow over low heat and grind it into fine powder with a stone mill.

Flavor characteristics

In midsummer, the fresh lotus leaves are green and fragrant. It can be cooked by people who come here. It has the effect of clearing heat, relieving fever, invigorating spleen and stomach, and promoting appetite. Sichuan people like to use lotus leaf steamed pork, as a seasonable dish, meat is not oily, lotus fragrance is pleasant, summer banquet, common this dish.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : He Ye Zheng Rou