Steamed preserved meat(la wei he zheng )

Method of steamed preserved meat:

Raw materials for steamed preserved meat:

200 grams of bacon, 25 grams of clear meat soup, 200 grams of cured chicken, 0.5 grams of monosodium glutamate, 200 grams of cured carp, 25 grams of cooked lard, 15 grams of sugar.

Processing steps of steamed preserved meat:

1. Wash the bacon, cured chicken and cured fish with warm water, put them in a bowl, steam them and take them out. The cured chicken is boned, the cured meat is peeled, and the cured fish is scaled; the cured meat is cut into pieces 4 cm long and 0.7 cm thick, and the cured chicken and the cured fish are cut into strips of slightly the same size.

2. Take a porcelain dish bowl, place the bacon, cured chicken and cured fish in the bowl with the skin facing down, then put in the cooked lard, sugar and the seasoned clear meat soup, steam them up, take them out, turn them over and buckle them in the large porcelain plate.

Steamed preserved meat

Preserved meat steamed together is a famous local traditional dish in Hunan Province. It is made of bacon, cured chicken, cured fish, chicken soup and seasonings, steamed in a pot. The method is simple, with strong wax flavor, salty and sweet taste, flexible and not greasy

It has the effect of appetizing, dispelling cold and eliminating food.

On September 10, 2018, "Chinese food" was officially released, and "preserved meat steamed together" was rated as one of the top ten classic dishes of "Chinese food" in Hunan.

History of dishes

The terrain of Hunan is low, and the climate is warm and humid. Fresh meat is not suitable for storage, but smoked bacon can be preserved. Gradually, the people also develop the habit of eating bacon.

As early as the Han Dynasty, Hunan ancestors used bacon to make delicacies. By the Qing Dynasty, this kind of dishes had become very famous. "Steamed preserved meat" was one of many preserved meat dishes.

Dish making

Production method

Practice 1

Ingredients

200 grams of bacon, 200 grams of cured chicken legs, 200 grams of cured fish, 1 potato, 15 grams of Douchi, 4 dried red peppers, 1 tbsp cooking wine, 3 slices of ginger, 1 / 2 tbsp sugar.

practice

1. Wash the bacon, cured fish and cured chicken legs, put them into boiling water and scald them for a while, then take them out.

2. Remove the bone of the cured chicken leg and slice it. Slice the bacon, cured fish and potatoes separately for later use.

3. Spread the bacon, fish and chicken legs in a big bowl.

4. Spread potato chips, add dried red pepper, Douchi, ginger slices, and cooking wine.

5. Put the big bowl on the plate and put it into the steamer.

6. Bring to a boil over high heat and steam over low heat for about 40 minutes.

7. Serve with scallion.

 

Practice 2

Ingredients

100 grams of bacon, 100 grams of chicken, 100 grams of fish, chopped pepper, cooking wine, ginger, onion, edible oil.

practice

1. Wash bacon with water. Slice for standby.

2. Wash the cured fish with warm water, cut into thick slices and put them on a plate.

3. Minced ginger.

4. Stack the bacon on the fillets.

5. Put some chopped pepper in the bowl, add ginger powder, cooking wine, chicken powder made of cured chicken and cooking oil.

6. Pour the chopped peppers on the cured meat and steam them in boiling water for 15 minutes.

7. Sprinkle with scallions and serve.

 

Practice 3

Ingredients

150 grams of preserved pork, 1 duck leg, 150 grams of preserved carp, half a cup of chicken soup, 3 peppers, 1 tbsp oil, 1 / 2 tbsp sugar.

practice

1. Wash the bacon, chicken leg and fish, put them into the pot, cover with high heat, steam for 15 minutes, take out and cool them for standby; wash the pepper and cut into rings.

2. First, cut the cured duck legs into strips, and the cured meat into uniform strips.

3. Remove the scales of wax carp, remove the bones from the belly, and cut them into uniform strips.

4. Take a deep bowl, place the bacon, duck leg and carp in the bowl with the skin down, and press them tightly with your hands.

5. Add 1 tbsp oil and 1 / 2 tbsp sugar and pour in half cup chicken soup.

6. Boil the water in the pot, put it into the bowl of preserved meat, cover it with fire, and steam for 20 minutes.

7. Take out the preserved meat, first pour out the chicken soup in the bowl, and then pour it into the dish.

8. Place the ring on the edge of the dish for decoration, pour in the chicken soup and serve.

 

Practice 4

Ingredients

Cured chicken, cured carp, cured pork, clear meat soup, monosodium glutamate, lard and sugar.

practice

1. Wash the bacon, cured chicken and cured fish with warm water, put them in a bowl, steam them and take them out. The cured chicken is boned, the cured meat is peeled, and the cured fish is scaled; the cured meat is cut into pieces 4 cm long and 0.7 cm thick, and the cured chicken and the cured fish are cut into strips of slightly the same size.

2. Take a porcelain dish bowl, place the bacon, cured chicken and cured fish in the bowl with the skin facing down, then put in the cooked lard, sugar and the seasoned clear meat soup, steam them up, take them out, turn them over and buckle them in the large porcelain plate.

 

Practice 5

Ingredients

1 cured chicken leg, 200g cured fish, 200g cured meat, 1 chive, 1 ginger slice, 1 dried pepper, 1 tsp oil (5ml), 1 tsp sugar (5ml).

practice

1. Chop shallot, ginger and dried pepper separately. The cured meat, cured chicken and cured fish were washed with hot water to remove the oil stains on the surface. The cured meat was cut into 0.2cm thick pieces, and the cured chicken and cured fish were cut into 2cm wide pieces.

2. Take a big bowl, spread the cured fish on the bottom of the bowl, spread the cured chicken on the middle layer, spread the cured meat on the top layer, sprinkle the white granulated sugar on the cured meat, and pour 1 teaspoon of oil.

3. Heat the water in the steamer over high heat. After the water boils, put the large bowl of preserved meat into the steamer drawer. Sprinkle the chopped green onion, ginger and dried pepper on the surface, cover and steam for 40 minutes. Take it out and put it on the plate.

 

Production skills

1. The flavor of cured fish is salty, so it's not suitable to add salt to seasoning when steaming cured fish to avoid bitterness.

2. Remove the bone of the cured fish before steaming the cured meat, so as to avoid the bone sticking in the throat when eating.

3. You should choose the thinner preserved pork, which can avoid that the finished dish is too greasy and difficult to eat.

4. After the cured meat is steamed on the table, eat it while it is hot, otherwise the lard will solidify when it gets cold, and it will be very greasy.

5. Steaming cured meat with chicken soup or high soup can make cured meat more delicious and the soup more fragrant.

 

Other practices

Ingredients

Main materials

Cured fish 300g, cured sausage 150g

accessories

Appropriate amount of shredded ginger and red pepper

step

1. Prepare sausage and fish.

2. Put water into the pot, boil the sausage and fish for 3 minutes, and put them on the plate for standby.

3. Wash sausages and salamanders in cold water to remove the froth.

4. Slice the sausage for later use.

5. Pack the cured fish and put the shredded ginger on it.

6. Put the cut sausage on the shredded ginger to ensure that the flavor of sausage can penetrate into the cured fish.

7. Put proper amount of water in the pot, set up the steaming rack, and steam the bowl for about 15 minutes.

8. Steam the preserved meat and put it into the prepared shredded pepper.

Tips

1. Steamed with preserved meat, no more salt. 2. Because there is enough oil in the sausage to penetrate into the fish, there is no need to put any more oil. 3. The fish must be put at the bottom and the one with oil at the top, so as to ensure better penetration of oil fragrance.

Characteristics of dishes

It has a strong flavor, salty and sweet taste, bright red color, pliable but not greasy, a little thick juice, and complementary taste.

 

What to eat

nutritive value

Bacon is rich in phosphorus, potassium, sodium, fat, protein, carbohydrate and other elements. It has the effect of appetizing, dispelling cold and eliminating food.

 

Chicken protein content is high, high digestibility, it is easy to be absorbed by the human body, has the effect of strengthening physical strength, strong body. Chicken contains phospholipids which play an important role in human growth and development. It is one of the important sources of fat and phospholipids in Chinese dietary structure.

 

Fish meat contains folic acid, vitamin B2, vitamin B12, vitamin A, iron, calcium, phosphorus and other nutrients. The meat is fresh and tender. Compared with poultry and livestock meat, it tastes softer and softer, and is easier to digest and absorb.

 

matters needing attention

1. It is not suitable to drink a lot of tea after eating pork. Because the tannic acid of tea and protein will synthesize the astringent tannic acid protein, slow down the intestinal peristalsis, easy to cause constipation, and increase the absorption of toxic substances and carcinogens.

2. The loss of nutrition of bacon is more. In the process of making meat, many vitamins and trace elements are almost lost, so don't eat too much.

3. The salt content of bacon is high. one hundred

Chinese PinYin : La Wei He Zheng