Spicy noodle meat(xiang la mian mian rou )

Spicy noodle meat

Introduction:

"Mianrou is a traditional dish for guests. It's fat but not greasy, tender but not surimi. It's salty and sweet with endless aftertaste. It is said that the emperor of Chongzhen went on a tour to the South and stayed in a farmer's shop surnamed Ding. The Ding couple were very hospitable. They took out the bowl of meat they had prepared for the Spring Festival and sent it to Chongzhen after processing. After eating, Chongzhen was very happy and praised them repeatedly. Later, Chongzhen told them his identity, and offered dingchu as the imperial chef. He went to the palace with him. From then on, noodles and meat have been handed down to the present day. "

Production steps:

Step 1: raw materials are ready;

Step 2: cut plum meat into thin slices;

Step 3: pour in a spoonful of rotten milk;

Step 4: pour into the steaming bag;

Step 5: pour in the soy sauce and sugar

The sixth step: Baijiu and a little salt, last time I felt it was spicy, but not enough salty, this time with a little salt.

Step 7: pour in the vegetable oil, stir all the ingredients and meat slices, and grasp well;

Step 8: marinate for 1 hour

Step 9: put the marinated meat in the steamer and steam over high heat for 60 minutes

Step 10: in the process of steaming, observe that the rice flour on the outer layer of meat slices is transparent;

Step 11: open the lid, sprinkle the scallions, turn off the heat and simmer for three minutes, then use the heat in the pot to simmer the scallions;

Step 12: out of the pot.

Materials required:

Plum meat: 250g

Spicy steamed bag: 1 bag

Red oil rotten milk: 1 tbsp

Baijiu: 1 tablespoons

Raw soy sauce: 1 tbsp

Sugar: 1 / 2 tbsp

Vegetable oil: 1 tbsp

Shallot: moderate

Salt: right amount

Note: {tips}: 1. When steaming meat, be sure to keep it in high temperature, which is the key to make the meat fat but not greasy; 2. Steaming meat can also be done with pressure cooker, steaming for 15 minutes after steaming; 3. When steaming meat, the rice flour is transparent, which can be judged as cooked.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Xiang La Mian Mian Rou