Steamed pork with lotus leaf powder(he ye fen zheng rou )

Steamed pork with lotus leaf flour

Raw materials for steamed pork with lotus leaf flour

Three hundred grams of streaky pork, 140 grams of fried rice noodles, one chive, one ginger and two lotus leaves

Ingredients for steamed pork with lotus leaf flour

1 tsp sesame oil (3 G); 1 tsp soy sauce (30 g); 1 / 2 tsp cooking wine (15 g); 2 tsp sweet flour sauce (60 g); appropriate amount of five spice powder; 1 / 2 tsp sugar (15 g)

Processing steps of steamed pork with lotus leaf flour:

1. Wash the meat and cut it into cubes, cut it straight in the middle, and connect the skin; blanch the fresh lotus leaves with hot water and set aside; wash and shred the green onion and ginger; 2;

2. Put soy sauce, sweet flour paste, sugar, cooking wine, shredded green onion, shredded ginger, five spice powder and sesame oil into the meat pot, mix well and marinate for 30 minutes, then add fried rice flour, wrap with fresh lotus leaves one by one, steam for about 2 hours.

The characteristics of steamed pork with lotus leaf flour are as follows

It's crispy and delicious.

Attention should be paid to the steamed meat with lotus leaf flour

There are two kinds of fried rice noodles: spicy and non spicy. You can choose according to your personal preference.

Steamed pork with lotus leaf powder

Steamed pork with lotus leaf flour is a famous dish with high reputation. In the late Qing Dynasty, it was said that its name was related to the "wind lotus in Quyuan" of the "ten sceneries of the West Lake". It is made of fresh lotus leaves from Hangzhou at that time, fried rice noodles and seasoned pork wrapped and steamed. It has a delicate flavor, fresh fat, soft, waxy but not greasy. It is suitable for summer consumption. The characteristics of steamed meat with lotus leaf powder: the easy code plate is neat and beautiful, the lotus leaf can cool blood and detoxify, the meat is crisp and rotten, the rice flour is soft and glutinous, and the taste is fresh, fragrant and fat but not greasy. In a large bowl or basin, place a piece of fresh lotus leaf on the bottom, cover the pork chops with a piece of lotus leaf, steam for 2 hours until crisp, then wrap the meat with a piece of fresh lotus leaf, and simmer for 30 minutes before eating.

Characteristics of dishes

Introduction to dishes

It is made of fresh lotus leaves from Ningbo at that time, fried rice noodles and seasoned pork wrapped and steamed. It has a delicate flavor, fresh fat, soft, waxy but not greasy. It is suitable for summer consumption.

practice

1. Pork with skin 500 grams, and cut into a small square, size can be determined by personal preferences.

2. Prepare two large lotus leaves.

3. A small pot of Sichuan pepper and spices.

4. Sprinkle salt and pepper into the cut pork, stir and marinate.

5. Pour yellow rice wine, soy sauce or soy sauce into the pickled pork, and stir them to make the meat full of flavor.

6. Prepare a bowl of fragrant rice, add a little pepper.

7. Hot pot, the rice and pepper into the pot, dry fry. When you feel a little sticky, pour some oil into the pan and fry until the fragrant rice turns golden.

8. Mix and grind the fried rice with Sichuan pepper.

9. Mix the pickled pork and golden rice mixed with pepper, wrap them in lotus leaves and steam them in a pot. First heat for 10 minutes, then steam them over medium heat for about 30 minutes.

10. The finished product is a combination of the crisp, tender and smooth lotus leaf steamed meat and the spicy Sichuan cuisine.

nutritive value

1. Don't scorch when frying rice, and don't grind into powder after cooling;

2. Don't cut the skin in the middle of each piece of meat;

3. Each piece of meat should be coated with rice flour on the surface and in the middle of the knife edge.

Other methods 1

Material Science:

300 grams of pork, 140 grams of fried rice noodles, 1 chive, 1 ginger, 2 lotus leaves,

Seasoning:

1 tbsp sesame oil, 1 tbsp soy sauce, 1 / 2 tbsp cooking wine, 2 tbsp sweet flour sauce, proper amount of five spice powder, 1 / 2 tbsp sugar,

Method:

1. Wash the meat and cut it into cubes. Cut a knife straight in the middle. Connect the skin. Blanch the fresh lotus leaves with hot water and set aside. Wash and shred the green onion and ginger,

2. Put soy sauce, sweet flour paste, sugar, cooking wine, shredded green onion, shredded ginger, five spice powder and sesame oil into the meat pot, mix well and marinate for 30 minutes, then add fried rice flour, wrap them with fresh lotus leaves one by one, steam them for about 2 hours.

characteristic:

It's crispy and delicious.

Chef one touch:

There are two kinds of fried rice noodles: spicy and non spicy. You can choose according to your personal preference.

Other practice 2

Cuisine: Zhejiang

Features: the meat is crisp and not greasy, showing the fragrance of lotus leaves. It is a summer dish among Hangzhou's traditional famous dishes. It is good to serve with wine, rice or cake.

Raw materials: 600 g pork ribs, 75 ml soy sauce, 100 g japonica rice, 2 fresh lotus leaves, 100 g canmi, 30 g shredded ginger, 30 g shredded onion, 30 g cinnamon, 1 g Shannai, 1 g clove, 1 g star anise, 40 ml Shaojiu, 75 g sweet flour sauce, 15 g Sugar

make:

1. Wash the japonica rice and indica rice, drain and sun fry. Put star anise, Shannai, clove, osmanthus together with rice into the pot, stir fry with low heat until yellow, cool and grind into powder.

2. Scrape the fine hair on the skin of the meat, wash it, and cut it into 10 even long pieces about 6.5cm long, with a knife in the middle of each piece.

3. Put the meat into the pottery pot, add the sweet flour sauce, soy sauce, sugar, Shaojiu, scallion and ginger, mix and set for about one hour to make the marinade permeate into the meat. Then add the rice flour and mix well, so that the surface and middle of each piece of meat are stained with rice flour.

4. Scald the lotus leaves with boiling water, divide each piece into four pieces, put in a piece of meat and wrap it into small squares. Steam it for two hours with warm fire.

Other methods 3

Use a large bowl or basin, put a piece of fresh lotus leaf on the bottom, put the meat chops mixed with flour on the top, cover a piece of lotus leaf, steam for 2 hours with high heat until crisp, then wrap the pieces of meat with a small piece of fresh lotus leaf, and simmer for 30 minutes before eating. The lotus leaves keep fresh green and the meat is more fragrant and delicious.

According to legend, "steamed pork with lotus leaf flour" is related to Zhoucang. Who is Zhoucang? To be clear, he was the "coachman" of Guan Yu, the great general of Shuhan in the Three Kingdoms period. The reason why Guan Yu became the ever victorious general is that he not only had two treasures, the blue dragon Yanyue sword and the red rabbit horse, but also had the credit of his effective "coachman" Zhoucang. Therefore, Guan Yu's skill in horizontal cutting depends on Zhou Cang's cooperation. He has a special function. He is not afraid of hot hands when he grabs hot dishes. His ability to walk like a flying horse can be compared with that of a red rabbit horse. The reason is that he has a thick layer of hair on his hands and feet. He is not afraid of hot food and can walk quickly. He is called "flying hair".

After hearing this, Guan Yu felt puzzled. In order to find out the truth, he told Zhou Cang that he wanted to sleep with him, but Zhou Cang didn't know what the plan was. As soon as Zhou Cang lay down, he would go to sleep, but the hair on Zhou Cang's hands and feet made Guan Yu have a bad night. When he got up early the next morning, he asked Zhou Cang to shave off the hair on his hands and feet. At the master's command, Zhou Cang had to shave off the hair on his hands and feet. But when Guan Yu went out, Zhou Cang had to follow in front of the men and behind the horses. If there was no hair on his hands and feet, he would be hot when he grasped the hot food. What should he do? So Zhou Cang picked the lotus leaves on the side of the road and wrapped up his hands and feet, so that the hot food was not hot, and his feet were not hot. Later, according to this rumor, the folk created "steamed pork with lotus leaf powder", which is a wonderful summer delicacy with both refined and popular tastes, and has been handed down to this day.

Other methods 4

raw material

Main ingredients:

500 grams of pork with skin.

mixed ingredients:

50g glutinous rice, 50g japonica rice, 24 fresh lotus leaves of 10cm square.

Seasoning:

15 grams of cooked lard, 50 grams of cooking wine, 3 grams of refined salt, 15 grams of sugar, 0.5 grams of star anise, 30 grams of soy sauce.

Production method

1. After cauterizing the remaining hairs on the pork with a soldering iron, scrape the meat in cold water, cut it into pieces 7 cm long, 4 cm wide and 0.7 cm thick, put it on a plate, mix cooking wine, soy sauce, refined salt and sugar with the pork, and marinate for about 5 minutes.

2. Break the star anise into small pieces, stir fry the glutinous rice and Japonica Rice in the pot at the same time. When the rice is light yellow, start the pot, grind it into coarse powder, put it into the meat slices, mix them well, make the meat slices covered with rice flour, then put them on the plate, steam them with high heat until half cooked, take 50g of water, add soy sauce, cook them evenly on the steamed meat, and continue steaming until they are soft and rotten.

3. Wash the fresh lotus leaves, take out the steamed steamed pork, wrap them one by one with fresh lotus leaves, put them in the bowl neatly, sprinkle them with cooked lard evenly, steam them in the cage for about 10 minutes, take them out and fold them in the plate. When eating, use chopsticks to peel the lotus leaves.

characteristic

Fragrant, soft and crisp.

Other practices 5

Cooking materials

Main ingredients:

Pork cube 300g

mixed ingredients:

Rice 150g

2 fresh lotus leaves

Seasoning:

Two star anise, 2G

Wuxiangfen 1g

Sugar 20g

Soy sauce 15g

Old style 5 grams

Soy sauce 15g

Yellow rice wine 25g

MSG 2G

30g shredded green onion

Shredded ginger 20g

Sesame oil 10g

Peanut oil 15g

Water 120ml

Cooking methods

1. First cut the pork into 8 cm

Chinese PinYin : He Ye Fen Zheng Rou