The home cooked practice of steaming stewed seeds, how to steam stewed seeds

The specific steps of the home-cooked steamed stew in the north are as follows.

The specific steps of the home-cooked steamed stew in the north are as follows:

1. Wash the pork belly or big stick bones (or chicken) and put it in the pot to cook.

2. Chop the lean meat into a meat filling, put in an appropriate amount of chopped green onions, minced ginger (if you don't like ginger), peppercorn noodles, monosodium glutamate, sesame oil, soy sauce, salt, and mix it like dumpling filling.

3. Take out some of the soup from the soup pot, but not too hot, just warm the soup.

4. When the pork belly, or the big stick bone (chicken) is cooked, take them out and put them in the basin, and then take out some of the condiments for cooking the soup with a fence, that is, there can be no other impurities in the soup.

5. Take advantage of the bubbling soup to open, pour it into the adjusted starch at once, wash the live starch into a paste, and then taste the salty taste, and decide whether you need to add salt according to the taste; Don't punch too thick, and don't make it too thin.

6. Pour the prepared starch paste into the prepared container, (the current container is generally a shallow dish made of stainless steel, and the Xuanzi used by the grandmother's generation in the past can no longer be found in the market.) Put it on the drawer of the steamer to steam, and it usually takes 40 minutes to steam.

Braised food is a very famous specialty food in the Northeast, although everyone in life is not too familiar with this kind of food, but as long as people who have been to the Northeast are very familiar, because to the Northeast will definitely go to eat steamed stew, let's take a look at the practice of steamed stew.

Details:1Pots, stoves, steamers, linen, improvised sticks. White flour steamed buns, sweet potato starch, salt, seasoning, broth.

2.Use a meat grinder or household silk planer to beat the steamed steamed bread into finely minced steamed bread, and grind the minced steamed bread and sweet potato starch together according to the proportion to form a glued batter. Put the salt, spices, and broth together and knead into the batter.

3.Wet the burlap and spread it on the steamer. Place in a pot. The batter is poured over the burlap and the batter is wrapped in a simple wooden stick around the burlap to prevent the batter from falling around.

4.Cover the pot. Start steaming. Guess the time according to the thickness of your own laying and the number of drawers. You can open the cage cover, lift a corner lightly to feel the feel, if you feel elastic and soft, you can basically do it.

5.Put the steamed stewed pieces in the basket and air dry them naturally. Until it becomes ochre color, it can be cut into pieces, shredded, and arranged into the desired shape.

The above article will introduce the practice of steaming stewed seeds for you in detail, I believe you have a better understanding of this food, if you are also a lover of this kind of food, you can learn the above production method at home to make it, and taste the delicious food made by yourself.

The home-cooked recipe for steaming stewed seeds is as follows:Ingredients: 250g of Wuyou flower meat, 300g of starch, 6 eggs, 200g of vermicelli.

Excipients: green onion and ginger suitable for the amount of ants, oyster sauce, cooking wine, appropriate amount of thirteen spices, appropriate amount of Sichuan pepper.

1. Chop the meat into a trap, chop the green onion and ginger and add it. Boil the peppercorns, pour them into the meat after the water is cool, and marinate for half an hour.

2. Add cooking wine, oyster sauce and egg white.

3. Soak the starch in water and soak it as thoroughly as possible. Pour the starch into the meat, boil the vermicelli in cold water, chop the vermicelli, pour it inside, stir thoroughly.

4. Bring the water to a boil and pour the mixed paste into the pot, not too thick. Boil the pot for 40 minutes, divide it into four with a knife, sprinkle some soy sauce on the stove, and remove from the pot after five minutes.

5. Let it cool slightly, buckle it to the board, and you can eat it.

Ingredients: 1000 grams of high-quality sweet potato vermicelli.

500g of sweet potato starch200g minced meat4 eggs, 20g minced ginger50g chopped green onionRefined salt, pepper, cooking wine, thirteen spices, soy sauce, sugar, chicken essence, monosodium glutamate, chemical lard, salad oil.

Preparation method Soak sweet potato vermicelli in warm water until soft, then boil in a pot of boiling water until it is thorough, then remove and drain the water; Stir-fry the minced meat with a little salad oil, minced ginger and chopped green onions.

2.Put the sweet potato vermicelli in a basin, knock in the eggs, adjust the taste with refined salt, pepper, cooking wine, thirteen incense traces, Shichong sugar, chicken essence, monosodium glutamate, and then add the fried minced meat and Zihuichong sweet potato flour and mix evenly, then pour it into a flat bottom dish smeared with lard and spread it flat, steam it for about half an hour on the basket, take it out and let it cool.

Operation essentials Sweet potato starch must be used for powder, and the finished product will be soft and fragrant. If it is replaced by other raw materials such as wheat starch and corn starch, it not only has a poor taste, but also is easy to break up and not easy to form when cooking. In addition, the amount of sweet potato starch added should not be too small.

2.When boiling sweet potato vermicelli, be sure to cook it until it is soft and thorough until it does not absorb water, otherwise the softness may not be enough.

"Braised seeds" is a common flavor snack in Henan Province. Listening to the old people of the previous generation, in the past, the countryside made "stew" by putting vermicelli and sweet potato flour together in a frying pan, then adding an appropriate amount of water, and then "stewing" it with medium-low heat to mature, hence the name "stew".

The practice of steaming stewed seeds.

Ingredients: 500g pork

Flour noodles 1000g

Green onion to taste. Broth to taste.

Light soy sauce to taste.

Sesame oil, monosodium glutamate, salt, to taste.

The practice of steaming stewed seeds.

Preparations. All kinds of spices.

Cook the broth and set aside.

Cut the pork into thin strips with a pinch of green onion and set aside.

Put the seasoning away. Mix well as with dumpling filling.

Add the flour noodles.

Stir to stir. Add a little hot broth. Continue stirring. Be careful not to add too much soup at once. You have to melt the noodles first.

Continue to add a little hot broth.

While stirring, heat a shallow basin and bring the water to a boil.

Go on, it's good to have a moderate sparseness.

Pour it into a shallow basin, cover the pot, and prick it with chopsticks after half an hour. Remove from the pan.

Here's how to make the stew:

1. After the bone broth has been cooked, pick out the bones, filter out the residue, continue to boil, add light soy sauce, salt, and chicken essence to taste. (After the soup is boiling, reduce the heat and do not remove from the heat).

2. Roll out the granules of sweet potato starch and roll them into powder. Place the starch in a basin.

3. Cut the meat into small pieces or strips. Finely chop the green onion and ginger. Pour the meat and chopped green onion and ginger into the starch. Use chopsticks to mix the ingredients in the basin.

4. Pour in one-third of the bone broth. (The remaining bone broth is still on the fire and kept slightly open). Quickly stir the starch into a paste with no particles (the starch must not have granules).

5. Pour in the remaining stock. Add a spoonful of sesame oil and mix well. Pour the starch paste into the lunch box, put it in a steamer, bring the water to a boil over high heat, and steam over medium heat for about 40 minutes.

6. Slice and pour garlic juice over after cooling.

The origin of the stew

Braised seeds are relatively widely spread in the north, and Yantai, Tianjin, and Dalian have their figures.

From the point of view of the transmission route, the stew should have originated in Yantai, everyone knows that in the late Qing Dynasty, the people in the Northeast today are mainly Hebei and Shandong. Most of the people from Hebei poured in from Shanhaiguan, and the people from Shandong mainly settled in Dalian.

Most of the people in the north of Liaoning are from Hebei, and most of them are from Shandong. Braised seeds can be found everywhere in Dalian, but they are almost impossible to find in Shenyang, which is also a result of dietary habits that have been formed as people have migrated. The same food with local characteristics has spread to the local area, and it will naturally blend with the local cuisine to form a unique local flavor.

The practice of steaming stewed seeds.

Ingredients: 500g pork, 1000g noodles, appropriate amount of green onion, appropriate amount of broth, appropriate amount of light soy sauce, sesame oil, monosodium glutamate, appropriate amount of salt.

Method: 1. Preliminary preparation. All kinds of spices.

2. Cook the broth and set aside.

3. Cut the pork into thin strips, remove the green onion and plum pants, and set aside.

4. Put the seasoning away.

5. Mix well as with dumpling filling.

6. Add flour.

7. Stir and stir.

8. Add a little hot broth. Continue stirring. Be careful not to add too much soup at once. You have to melt the noodles first.

9. Continue to add a little hot broth.

10. When stirring the same dates, heat up the pot and put a shallow basin, and boil the water on the fire.

11. Go on, it's good to have a moderate scarcity.

12. Pour it into a shallow basin, cover the pot, and prick it with chopsticks after half an hour.

13. Remove from the pot.

1. Raw materials: 2200 grams of bone broth, 600 grams of sweet potato starch, half a kilogram of meat, an egg, a high amount of light soy sauce (playing a role in color adjustment), an appropriate amount of salt, an appropriate amount of chicken essence, a spoonful of sesame oil, and an appropriate amount of green onion and ginger.

2. Preparation: Put the pork bones into the pot, add green onions, ginger slices, peppercorns, star anise, and cinnamon to cook into bone broth (every time my family makes stew, I have to prepare relatives and friends, 2200 grams is only one-third of the bone broth, and the pot for cooking soup is too big, so there is no process of cooking soup).

3. Pick out the bones of the boiled bone broth, filter out the residue, continue to boil, add light soy sauce, salt and chicken essence to taste.

4. Roll out the granules of sweet potato starch and roll them into powder.

5. Put the starch in a basin. (Be sure to use a larger pot, every time my family makes stew, I turn out the big pot that has not been used for a long time.)

6. Cut the meat into small pieces or strips.

7. Finely chop the green onion and ginger, and pour the meat and green onion and ginger into the starch.

8. Use chopsticks to mix the ingredients in the basin well.

9. Pour in one-third of the bone broth.

10. Quickly stir the starch into a paste without particles.

11. Pour in the remaining stock, stir well again, add a spoonful of sesame oil and mix well.

12. Pour the starch paste into the lunch box, pour egg wash on top, put it in a steamer, boil the water over high heat and steam over medium heat for about 40 minutes.