Steamed mutton with flour(fen zheng yang rou )

Steamed mutton with flour

Introduction:

"[steamed mutton with flour] the more you eat, the more you like steamed mutton with flour. Recently, you eat more steamed mutton with flour, the more you like it. It's convenient to cook. You can steam mutton, chicken, fish and spareribs. By the way, you can steam some pumpkin and lotus root. One dish and one rice are enough. Recently, I was cleaning up my small kitchen. There are many kinds of sauces. I bought a pile of coarse cereals and broken rice. As the weather is getting warmer, I need to digest all the ingredients carefully purchased by myself in a reasonable way, otherwise it will be wasted. I've had this kind of experience in the past years. Haha, I'm more and more able to live! So recently, there are more dishes cooked with soy sauce, more dishes steamed with flour, and more coarse cereals. In the near future, we don't buy them, we just digest them. "

Production steps:

Step 1: material drawing.

Step 2: slice mutton, add soy sauce wine, salt, scallion and ginger.

Step 3: stir fry the broken rice with thirteen spices.

Step 4: spread a piece of kelp on the small steamer. (I look for vegetable leaves or other suitable dishes to bottom, but there is no suitable one. When I see the kelp just cooked, I use it directly. It's very good.) Spread ginger and scallions.

Step 5: pour the fried rice flour into the salted meat, and stir well.

Step 6: into the cage, boiling water on the pot, steaming 70 to 80 minutes, the pot can put chopped shallots.

Materials required:

Mutton: moderate

Broken rice: right amount

Ginger: right amount

Scallion: right amount

Salt: right amount

Thirteen spices: appropriate amount

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Note: steamed meat directly in small cages has a surprisingly good effect. It is heated evenly. If the upper layer is not drenched with water, the steamed meat floss is loose and tastes good. This kind of steamed vegetables, steamed cool and then back to the pot steam, eat up will be more moisture. I use broken rice. There is steamed meat rice noodles with good flavor in the supermarket. It's also very convenient to use that.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Fen Zheng Yang Rou