Memories of childhood(you shi de mei hao ji yi zhi hu bei fen zheng rou )

Memories of childhood

Introduction:

"Steamed pork with flour" is a traditional Chinese dish for guests. Steamed pork with flour is waxy and fragrant, crisp and refreshing, soft, tender, sweet, fragrant and salty, with rich taste and mild eating habits. It's made from the main ingredient of fleshy meat with skin, rice and other seasonings. "Steamed pork with rice flour" has fat and thin, red and white, tender but not surimi, rice flour is oily, and five flavors are rich. As a dish, the old lotus root is the bottom, with pink color, waxy powder and fragrance, adding color. History and culture 1. "Steamed pork with flour" used to be popular in Mianyang (including Tianmen, Honghu, Qianjiang and Mianyang), known as the "hometown of steamed vegetables" and one of the famous "three steamed dishes in Mianyang". The story of Chen youmian's uprising is more well-known than that of Chen youmian's. At that time, on the eve of his expedition to Caishiji, Chen Youliang led his troops from his hometown Mianyang. In order to reward the soldiers and boost their morale, he ordered the army's kitchen to make some hometown dishes according to the word "Zheng", which implied the victory of the expedition. The clever Cook made steamed fish, steamed meat and steamed dumplings according to the homophonic meaning of "Zheng" and "steam". Chen Youliang's wife, Luo Shi, also took advantage of the opportunity to wash and cut off the ready-made vegetable, Shanghao, and mix the rice noodles with seasonings to steam the fish. Then they were sent to the table. All the officers and soldiers were very happy to eat and were full of praise. Since then, people in this area have followed suit. On festive days, they have also used "three steams" as main dishes to entertain guests, which has been handed down to this day. "

Production steps:

Step 1: wash potatoes and pumpkin, peel and cut into pieces.

Step 2: slice pork (not too thick or too thin), dice ginger, soak ginger water, and prepare other seasonings.

Step 3: marinate the pork with 2 ingredients (I didn't put so much in the end, but I can control the amount by myself), cooking wine and a little oil.

Step 4: steamed meat and rice noodles (I think it's better and more fragrant to stir fry. This is too pink. I don't like it very much. It's better to have broken rice granules).

Step 5: mix potatoes and pumpkin pieces with a little steamed meat and rice flour (you can also not mix them, they are very sweet).

Step 6: mix the pickled pork with steamed rice noodles evenly, and make sure every piece is stained with it.

Step 7: spread the potatoes and pumpkin pieces at the bottom of the bowl, and spread the pork on top one by one (if you want to turn it upside down after steaming, you should spread it upside down to save trouble).

Step 8: steam in the pot, and the smell is delicious after steaming (sprinkle some scallion on the surface, but there is no scallion at home, I sprinkle the remaining ginger and chili noodles on the surface to make up the number).

Materials required:

Streaky pork: moderate

Potatoes: moderate

Steamed meat powder: right amount

Pumpkin: right amount

Cooking wine: moderate

Oil: right amount

Ginger: right amount

Sha Cha sauce: right amount

Zanthoxylum bungeanum: right amount

Five spice powder: appropriate amount

Hot pepper noodles: right amount

Note: Tips: 1, meat to choose streaky pork, so that there is fat and thin, taste good, cut not too thick nor too thin. 2, steaming time to grasp, cooked meat to see if the following dishes are cooked. 3, mat dishes can be chosen at will, out of potatoes, pumpkins, but also with sweet potato, green vegetables and so on. 4, rice flour is best to make their own, fried with rice and pepper and other spices Stir fry until fragrant and grind into powder (not too fine)

Production difficulty: Advanced

Process: steaming

Production time: one hour

Taste: spiced

Chinese PinYin : You Shi De Mei Hao Ji Yi Zhi Hu Bei Fen Zheng Rou