Steamed pork with flour(mi zhi fen zheng rou )

Steamed pork with flour

Introduction:

"Speaking of steamed pork with flour, the first thing I think of is steamed pork with flour. As a foodstuff, the steamed meat powder on the market can't meet our requirements for delicacy. Therefore, self-made steamed meat powder has become a required skill for qualified food. After eating the steamed meat made from self-made steamed meat powder, you will find that the products made from the market steamed meat powder can only be said to be underdeveloped defective products, which are not in a starting line at all!! Today, I would like to share with you my common method of making steamed meat flour. I hope you will like it too

Production steps:

Step 1: prepare the meat, onion and ginger;

Step 2: prepare rice, millet and various spices (a);

Step 3: wash rice and millet in advance. After washing the rice, drain the water, and soak the millet in water, preferably overnight;

Step 4: after cleaning the meat, refrigerate it in the refrigerator;

Step 5: wash all kinds of spices, put them into a non stick pot and stir dry over low heat;

Step 6: add the drained rice and peanuts and stir fry continuously;

Step 7: until the rice turns golden, there is a slight burst of feeling;

Step 8: turn to the middle of the fire, shake the pot quickly by hand, so that the rice grains are heated evenly and can be better exploded. This process takes about 2-3 minutes;

Step 9: turn off the fire and add appropriate amount of salt;

Step 10: after completely cooling, put the fried spicy rice on the chopping board, grind it with a rolling pin, and the steamed meat powder is ready;

Step 11: bottle the steamed meat powder and keep it sealed;

Step 12: take out the frozen meat from the refrigerator and slice it with a knife;

Step 13: the thickness of each piece is about 3mm;

Step 14: cut all the meat slices;

Step 15: prepare the seasoning of the cured meat, and cut the ginger and scallion into sections;

Step 16: put all kinds of seasonings in a small bowl in turn;

Step 17: add shredded ginger and scallion, mix well;

Step 18: mix the seasoning and meat slices evenly, knead for a moment to help taste. Then refrigerate overnight;

Step 19: the next day, drain the millet;

Step 20: prepare the materials needed to make steamed pork with rice flour, steamed pork flour, corn and corn leaves;

Step 21: after cleaning the corn leaves, trim off the irregular places, then blanch them with boiling water and spread them on the bottom of the steamer;

Step 22: cut the corn into segments with a thickness of about 1cm (this is not too limited, as long as all the segments are about the same thickness);

Step 23: put the corn segment in the steamed meat flour;

Step 24: roll a circle, let the corn section outside evenly wrapped with a layer of steamed meat powder;

Step 25: put on the corn leaves at the bottom of the steamer;

Step 26: marinate the meat, pick out the onion and ginger, and put the meat into the steamed meat powder;

Step 27: evenly wrap a layer of steamed meat powder on the outside of the meat slice;

Step 28: put the sliced meat into the millet and wrap it with a layer of millet. Here you can press it with your hand to make the millet adhere to the meat better;

Step 29: spiral into the steamer, preferably high in the middle, low around;

Step 30: after steaming on a large fire, continue steaming for 40 minutes and turn off the fire. Open the lid and sprinkle with chopped green onion. Simmer for a few minutes and you can eat.

Materials required:

Rice: 200g

Peanuts: about 10

Zanthoxylum bungeanum: 10 ~ 20 grains

Star anise: 1

Fragrant leaves: 2 pieces

Tangerine peel: 3 ~ 4 small roots

Cinnamon: a very small piece

Fennel: 10 ~ 20 pieces

Tea: a handful

Salt: right amount

Pork: About 300g

Sugar: a little

Soy sauce: 20ml

Seafood sauce: 10ml

Ground black pepper: a little

Cooking wine: 5ml

Sesame oil: appropriate amount

Jiang: big thumb

Shallot: 2

Corn: one

Millet: 30g

Corn leaves: moderate

Note: 1. The best way to make steamed pork with flour is to choose the pork with fat and thin, and the skin must be taken. If the meat is thin, you can wrap a layer of egg white and starch mixture before wrapping the steamed meat powder to prevent the meat from being too firewood; 2. The taste of small yellow rice is hard, so you must soak it in advance, and it is best to soak it overnight; 3. After washing the rice, you must drain the water. If you are in a hurry, you can wash it, drain it slightly, and then heat it in the microwave oven for 1 ~ 2 minutes, depending on the power of the microwave oven and the amount of rice, adjust it by yourself; 4. Stir fry the rice grains in a small fire, and slowly dry the water inside. Finally, heat the rice over medium high heat and keep shaking the pot, which can not only make the rice evenly heated, but also make the rice with some wok gas, and the taste is more fragrant; 5. I like the steamed meat powder with grain feeling, so I can crush it with rolling pin, if I'm afraid of trouble, I can also use the blender, and pay attention not to crush it too much; 6. Adjust the amount of salt in the steamed meat powder, and taste it after making it, and feel the saltiness is not bad The meat is salty when it is pickled; 7. After the meat is washed and refrigerated until hard, it can be cut into thin slices more easily; 8. The meat must be pickled and tasted, and the time must be guaranteed, or it is not delicious; 9. The corn can be replaced by pumpkin, potato and the like, and the corn leaf can be replaced by lotus leaf, thousand pieces or oil paper, depending on your preference.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Mi Zhi Fen Zheng Rou