The secret of steamed pork with vermicelli(fen zheng rou hao chi de mi jue mi zhi wu xiang zheng rou fen )

The secret of steamed pork with vermicelli

Introduction:

"Steamed meat noodles are sold in bags in supermarkets, but they taste mellow and better than the steamed ones. It's OK to use coarse rice or japonica rice. I use northeast rice. In the process of frying rice, it's easy to fry the rice, and it's easy to roll it into flour. The cooked rice noodles are very delicious for steamed meat or ribs, because my husband doesn't eat spicy, so it's very delicious There is no dry pepper in the rice noodles. If you like, you can add a few dry peppers and fry them together. Only with good flour can you steam delicious meat

Production steps:

Step 1: prepare spices: 5 star anise, 1 cinnamon, 30 prickly ash, appropriate amount of fragrant leaves

Step 2: half a bowl of rice

Step 3: add star anise, cinnamon, Zanthoxylum bungeanum, fragrant leaves, rice and stir fry in a small heat

Step 4: stir fry until fragrant and dry

Step 5: spread the rice to cool, pick out the spices: star anise and cinnamon, and put them separately

Step 6: beat the spices into five spice powder with the cooking machine, and then stir the rice into coarse grains

Step 7: mix the five spice powder and rice granules evenly

Materials required:

Rice: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Note: 1. Stir fry the rice with low heat, keep stirring, otherwise the rice at the bottom is easy to paste. 2. When frying rice, turn it every one minute or so. It's unnecessary to turn it too frequently. After each turn, please bury the spices in the rice grains as much as possible. Although it's a little troublesome, it's more fragrant. 3. The rice must be spread out to cool before processing, so that the rice flour is not easy to regain moisture. 4. Please carefully pick out the spices when you cool the rice grains. I don't know how those children's shoes that crush the rice grains and spices can swallow them when eating rice flour. I'm afraid it's not so pleasant to take a bite of cinnamon, star anise and Chinese prickly ash. 5. The rice noodles should be coarse, not too thin

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: spiced

Chinese PinYin : Fen Zheng Rou Hao Chi De Mi Jue Mi Zhi Wu Xiang Zheng Rou Fen