Famous Wuyuan dish: steamed sairou(wu yuan ming cai zheng sai rou )

Famous Wuyuan dish: steamed sairou

Introduction:

"In a distant place, there is a paradise known as" the hometown of books "and" the hometown of tea ", and known as" the most beautiful village in China ". That is my hometown - Wuyuan. There are beautiful scenery and simple customs. There are countless delicacies in the ancient village of small bridge and flowing water. Whether it is to marry a daughter-in-law, marry a daughter, give birth to a son or have a birthday, there is one of the most common and delicious dishes at the banquet, that is, "steamed sairou". Because the main ingredient of this dish is the most white radish in the mountains, but its taste is better than eating meat, so it is called "sairou". Therefore, the dish is steamed with the most characteristic flour in Wuyuan, so it is called "steamed sairou" dried radish shreds The content of calcium, iron, vitamin B1 and B2 increased correspondingly. With diuretic, Xiaoshi, Shun Qi, phlegm, blood stasis, detoxification and other effects. Because of absorbing the fat of meat, the shredded radish of "steamed meat" is fragrant and delicious. Because the fat of the meat is absorbed by the shredded radish, the meat is rich in flavor, fat but not greasy

Production steps:

Step 1: white radish and three layers of meat.

Step 2: all seasoning maps.

Step 3: wash the white radish and shred it.

Step 4: in the sun for 2 days, dry radish shreds.

Step 5: soak dried shredded radish in water for half an hour.

Step 6: cut three layers of meat into small strips.

Step 7: add 1 / 2 tbsp of soy sauce, 1 / 2 tbsp of cooking wine and 1 / 2 tbsp of salt. Stir well and marinate for a while.

Step 8: wash the scallion and ginger, cut into powder.

Step 9: soak the radish shreds, gently squeeze out the water, and put them into a larger basin.

Step 10: add the right amount of chili noodles and 1 teaspoon of sugar, add 1 / 2 tbsp of salt and 1 / 2 tbsp of soy sauce.

Step 11: stir gently.

Step 12: add three layers of cured meat.

Step 13: stir again.

Step 14: add 1 tbsp sticky rice flour and 1 tbsp glutinous rice flour.

Step 15: continue to stir evenly.

Step 16: lay special steamed vegetable gauze on the steaming drawer.

Step 17: spread the shredded radish gently in the steamer.

Step 18: put into a steamer with boiling water and steam over high heat for 15 minutes. Turn off the heat and steam for 2 minutes.

Step 19: open the lid, sprinkle with ginger and scallion, mix well.

Materials required:

White radish: 1, about 1500g

Three layer meat: 150g

Chives: 2

Ginger: 2 slices

Table salt: 1 teaspoon

Raw soy sauce: 1 tbsp

Cooking wine: 1 / 2 teaspoon

Sugar: 1 teaspoon

Chili noodles: a little

Sticky rice noodles: 1 tbsp

Glutinous rice flour: 1 tbsp

Note: poem phrase: 1: shredded radish can be dried at one time, convenient to eat at any time. If there is no dried shredded radish, it can also be replaced by fresh shredded radish. First, slice the white radish into thin shreds, and then marinate it with salt. After water comes out, squeeze out the water with both hands. But the taste is slightly worse. 2: If you use fresh shredded radish, you can use sticky rice flour. Because fresh shredded radish has a large amount of water, it will be too soft to use glutinous rice flour. Because the radish is dried well after drying for several days. 3: When steaming, it should be steamed in the steamer, not on the plate. This is the key to this dish. But also because it is steaming in the steamer, so it is recommended to use the steamer, because the steamer of the steamer is relatively high, so that the water below will not roll and touch the steamer. If you use a frying pan or pan, you must pay attention to the amount of water.

Production difficulty: ordinary

Process: steaming

Production time: several days

Taste: salty and sweet

Chinese PinYin : Wu Yuan Ming Cai Zheng Sai Rou