Rice noodles with rice dumplings
Introduction:
"Two days ago, all the rice dumplings were wiped out, but at noon today, I found that there were still some rice dumpling leaves in the refrigerator. Originally, my husband said that he wanted to eat rice noodle meat. Everyone thought that the rice noodle meat outside was unsanitary and not as good as what we did at home. So today, we improved to steam it with rice dumpling leaves. In this way, the meat still has the fragrance of rice dumpling leaves."
Production steps:
Step 1: heat the pan, pour in 2 cups of rice, half cup of glutinous rice, and put in dried pepper and star anise leaves
Step 2: fry until the rice turns yellow, turn off the heat and let cool
Step 3: take out the star anise leaves, and then put the fried rice into the flour beater to grind it into rice flour. If you don't have a cooking machine, you can find a way to crush it. We have the kind of rice pouring thing here. I don't know its name
Step 4: cut the meat into pieces, put in the seasoned chicken essence with salt, thirteen spices, wine, onion and ginger, and marinate for 20 minutes
Step 5: mix the salted meat with rice flour evenly. If it feels dry, put some water
Step 6: lay the rice dumpling leaves
Step 7: put in the mixed rice noodles
Step 8: packing is very important, because the packing is tight and can't be delivered, otherwise the water will not taste good
Step 9: steam in a pressure cooker for 20 minutes
Step 10: OK, out of the pot
Step 11: delicious rice dumplings, rice noodles and meat are OK!
Materials required:
Pork: half a catty
Rice: 2 cups
Glutinous rice: half a cup
Scallion: right amount
Star anise: right amount
Zanthoxylum bungeanum: right amount
Dry pepper: right amount
Fragrant leaves: appropriate amount
Ginger: right amount
Salt: right amount
Old style: moderate
Chicken essence: appropriate amount
Thirteen spices: appropriate amount
Yellow rice wine: right amount
Note: I vaguely remember that I used to use spareribs, but I'm afraid it's not easy to cook, and the meat of spareribs doesn't taste as good as pork. Ha ha, if you like, try it!
Production difficulty: simple
Process: steaming
Production time: half an hour
Taste: slightly spicy
Chinese PinYin : Zong Xiang Mi Fen Rou
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