How to make home cooked steamed pork What is the home cooked practice of steamed meat?

After the frost falls, the weather gradually gets colder after the frost falls, and the dew condenses into frost. The forests are dyed, the mountains are red, the fallen leaves are flying, and the chrysanthemums are in full bloom. It is a good time for people to climb high and admire chrysanthemums. At this time, it is also necessary to prevent cold, keep warm, remove dryness, relieve depression, properly nourish, and mediate the body and mind.

Qiu Ju, "The autumn bush is like a potter's house, and the edge of the fence is becoming more and more oblique." It's not that chrysanthemums are favored in flowers, and this flower is even more flowerless. "In the Tang Dynasty, the description of the last gorgeous chrysanthemum in autumn in the poem of Yuan Zhen.

Just in time, the view of reality. Chrysanthemum appreciation is a good story, but using chrysanthemums to make a delicacy has a different flavor. After the frost falls, chrysanthemum appreciation is one of the important customs of the Chung Yeung Festival.

Chrysanthemum can be used as medicine, has the effect of evacuating wind and heat, clearing the liver and brightening the purpose, Northern Song Dynasty Ouyang Xiu "Chrysanthemum" cloud: "If you want to know but the old trillium, the herbs begin to bloom when they are destroyed." "I'm talking about chrysanthemums.

Chrysanthemum Steamed Pork: Ingredients Preparation:

250 grams of pork belly, 5 grams of dried chrysanthemums, green onions, ginger, 3 sweet potatoes, star anise, Sichuan peppercorns, bay leaves, salt, chicken essence, oyster sauce, soy sauce, water starch.

Method: Step 1

Peel and chop the green onion and ginger into finely chopped pieces. Cut the pork belly into thin slices. Peel the sweet potatoes and cut them into thin slices and set aside. Take an appropriate amount of boiling water and soak the dried chrysanthemums until soft.

Step 2Wash the sliced pork belly. Add green onion, ginger, Sichuan pepper, star anise, salt, chicken essence, oyster sauce, sugar, soy sauce. Marinate for 1 hour.

Step 3Take an empty plate, put the sliced sweet potatoes on the plate, and place the marinated pork belly on top. Top with a portion of soaked dried chrysanthemums.

Step 4Pour the amount of water into the pot and bring the water to a boil over high heat. Add the prepared pork belly and continue to steam over high heat for an hour.

Step 5Pour the steamed soup into the pot. Add the water in which the dried chrysanthemums have been soaked and the dried chrysanthemums. Then pour in an appropriate amount of water starch, burn the soup until thick, and pour it over the steamed meat.

Chrysanthemums can evacuate wind heat. Clear the liver and eyes, clear heat and detoxify. Use it to steam meat with a fragrant taste, soft and glutinous, fat but not greasy, especially for rice.

Why is meat in hot water?

Steaming meat in hot water can quickly solidify the outer protein layer of the meat. The growings in the meat are sealed and stored in the meat. Keep the meat tender and juicy.

To make this dish, fresh chrysanthemums are better.

It is best to use fresh chrysanthemums to prepare dishes with chrysanthemums, which should be divided into two steps to integrate the taste of chrysanthemums into the dish. Wash the chrysanthemums with salt water first. Take half of the fresh chrysanthemum petals and soak them in hot water.

Then put it in the meat to marinate. This allows the tender flavor of the chrysanthemum to blend into the meat. Also leave a part of fresh chrysanthemums.

It is used when making the juice as a child, and when the juice is thickened, add fresh, chrysanthemum petals. In this way, it can have the taste of chrysanthemum. It also retains the tender taste of fresh chrysanthemums.

Wash the meat first, cut it into small squares about three millimeters to four millimeters thick and about four centimeters long, put it in the basin and then put in the seasonings: salt, monosodium glutamate or chicken essence, a little cooking wine, ginger and peppercorns, according to your own taste, you can not put peppercorns, and then put in fine rice flour particles (that is, the rice is made into a fine powder, put the powder into the pot containing the meat and mix it by hand, the surface of the meat is glued with a layer of rice flour and fine powder, and finally put it into a steamer covered with a layer of cotton steaming cotton cloth and steamed for half an hour. Taste it, and when it is cooked, use chopsticks to put it on a plate one by one, sprinkle chopped green onions and drizzle a little sesame oil.

Finish. Fragrant. Delicious.

Home-cooked recipe for steamed meat:Ingredients: 350g pork belly with skin, 2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 small piece of ginger, 1 teaspoon of white pepper, 70g of steamed pork rice noodles, 1 tablespoon of cooking wine, half a tablespoon of sugar.

1. Wash the pork belly and cut it into thick slices.

2. Add all the seasonings, mix well, and marinate for 20 minutes.

3. After marinating, add steamed pork rice noodles and mix well.

4. Put the meat slices in a bowl, put them in a steamer, and steam them over medium heat for about an hour after the water boils.

5. Done.

Prepare the following ingredients: 400 grams of pork ribs, 150 grams of steamed pork powder, 1 peppercorn cube of sweet potato, appropriate amount of cooked sesame seeds, and appropriate amount of green onion.

How to do it and how to do it:

1. Prepare the raw materials in advance.

2. Heat the oil, add the minced ginger, peppercorns, and bean paste and stir-fry until fragrant.

3. Clean and mix well with cooking wine, pepper noodles, pepper, steamed fish soy sauce, steamed meat powder and homemade bean paste.

4. Peel and cut into pieces (you can also choose pumpkin, taro, potatoes, etc. according to your taste).

5. Put the pieces into the bottom of the bowl, put the ribs on top (so that the steamed fat will penetrate and invade the sweet potatoes), put them in the steamer and steam for 1 hour.

6. Sprinkle with peppercorns, cooked sesame seeds, and chopped green onions to eat, and eat while hot.

Precautions: To make tamales, you need to wash and cut the pork belly into pieces, add shredded ginger, light soy sauce, and salt, add steamed pork powder and stir well, and marinate for 15 minutes. Boil the water, put the tamales into the pot and steam for 30 minutes, then put the bowl upside down on the plate after the water boils, drizzle a little sesame oil, chopped green onion and millet spicy and serve.

The home-cooked recipe for ordinary steamed pork is as follows:

Ingredients: 300g pork belly.

Excipients: 100g steamed pork powder, 5g light soy sauce, 5g dark soy sauce, 2g sugar, 10g cooking wine, 1g white pepper powder, appropriate amount of green onion and ginger, 2g chicken powder.

1. Prepare the ingredients, wash the pork belly with warm water and drain the water. Cut into evenly sized slices with a knife, and the thickness is as good as the individual festive stool.

2. Put light soy sauce, dark soy sauce, cooking wine, white pepper, sugar, chicken powder, green onion and ginger on the meat slices. Mix well with your hands and marinate for 20 minutes to taste.

3. Prepare steamed pork rice noodles, put the marinated meat slices into the steamed meat noodles, and evenly coat the front and back with rice noodles.

4. Put the meat slices neatly in the bowl, put water in the pot to boil a steaming rack, put the bowl on it, and steam it over medium-low heat for about an hour.

5. When the time is about the same, open the lid of Wucha pot and take a look, the thick meat fragrance comes to the nose, sweet and salty, fat but not greasy, and the aftertaste is endless. Sprinkle with chopped green onions for garnish, and the beautiful tamales are complete.

Summary. Ingredients: 100 grams of pork thigh.

Ingredients: 100 grams of pork thigh.

Excipients: 1 teaspoon MSG, 1 tablespoon oyster sauce, 1 onion, 2 tablespoons soy sauce.

Cut the pork back meat into large pieces, put it in a pressure cooker, put water to talk about the belt, and the water and meat are flat; At the same time, add bay leaves, ginger, red pepper, star anise, and light soy sauce; Cover it, boil the pot with reeds, and boil for 10 minutes (I didn't write the seasoning for cooking meat into the accessories, you can add it at will, or use ready-made cooking ingredients).

Remove the boiled meat and let it cool.

Cut the meat into large slices about 3 mm thick and place them in a container of the appropriate size.

Finely chop the onion. Mix 1 tablespoon of oyster sauce and 2 tablespoons of hoisin soy sauce.

Sprinkle the chopped onion over the chopped meat and sprinkle with a spoonful of chicken bouillon.

Pour over the prepared soy sauce.

Put it in the steamer, steam for 20 minutes after boiling, and take it out and mix well when the time is up.

Cooking skills: when boiling meat, it is necessary to master the salt when it is sold, not too salty, and when it comes to the later steaming waiter, it is necessary to put oyster sauce and soy sauce.

Summary. The homely practice of steamed pork is to marinate the cut pork belly with steamed meat powder, which can be longer and easy to taste; Slice the potatoes, throw them in cold water, and then put them on the bottom of the plate and lay them out; Place the marinated pork belly on top of the potato chips; Put the steamed pork in the cage drawer on high heat for 20 minutes and then it can be eaten. In addition, other ingredients such as cooking wine, light soy sauce, dark soy sauce, ginger, shallots, sugar, olive oil, etc., can also be used to enhance the flavor.

I hope mine can help you and have a great life!

Can you add, I don't quite understand it.

The homely practice of steamed pork is to marinate the cut pork belly with steamed meat powder, which can be longer and easy to taste; Slice the potatoes of the clan finches, throw them with cold water, and then put them on the bottom of the plate and spread them; Place the marinated pork belly on top of the potato chips; Put the steamed pork in the cage drawer on high heat for 20 minutes and then it can be eaten. In addition, other ingredients such as cooking wine, light soy sauce, dark soy sauce, ginger, shallots, sugar, and olive oil can be used to enhance the flavor. I hope mine can help you and have a great life!

Summary. Hello dear! 【Prepare the ingredients】:

1 pound of pork belly (lean pork belly: more lean meat, fat and thin, this kind of meat steamed out of the fragrance, thin but not firewood, fat not greasy, soft and glutinous), 2 potatoes (used to make the base dish of steamed pork, you can also use white radish, sweet potato; You can also do without a base dish). 【Seasoning Ingredients】:

A pack of tamales seasoning (there are more local tamales in Sichuan, the taste is different, do it a few times, you can find the tamales seasoning that meets your taste), a small piece of old ginger, an appropriate amount of light soy sauce, a little cooking wine, a small spoon of sugar, fried vegetable oil (to be cold), a small spoon of peppercorn noodles, and an appropriate amount of salt.

Hello dear! [Prepare the food hidden material]: 1 pound of pork belly (lean pork belly:

There is more lean meat, fat and thin, this kind of meat is steamed out of the fragrance, thin but not woody, fat not greasy, soft and glutinous), 2 potatoes (used to make the base dish of tamale, you can also use white radish empty potato dishes, sweet potatoes; You can also do without a base dish). [Seasoning ingredients]: a pack of tamales seasoning (there are more local tamales seasoning in Sichuan, the taste is different, do it a few times, you can find the tamales seasoning that meets your taste), a small piece of old ginger, an appropriate amount of light soy sauce, a little cooking wine, a small spoon of sugar, fried vegetable oil (to be cold) bucket carrier, a small spoon of peppercorn noodles, and an appropriate amount of salt.

Production process]: 1. First remove the pig hair on the pork belly with a tong, then burn the meat slices with a small round filial piety fire, and then put it in warm water to scrape the burnt meat skin. After the most orange draft, clean the whole piece of pork belly and cut it into thin slices.

2. Clean the ginger, chop it finely (very fine), put it in a bowl and add an appropriate amount of water and mix well. Peel off the potatoes, wash them, cut them into pieces and put them in clean water to wash off the starch. 3. Put the pork belly into a basin, add some shredded ginger, an appropriate amount of light soy sauce, a little cooking wine, a small spoon of sugar, a small spoon of Sichuan pepper, and an egg white noodle to grasp well, marinate and taste (about half an hour).

4. After the time is up, grab the meat, put in an appropriate amount of steamed meat powder and grasp it evenly, so that each piece of meat is coated with a thin layer of steamed meat powder. (If you put too much steamed pork powder and it's a little dry, put some water and not too dry). 5. Take a steaming bowl, filter out the water from the potato pieces and put them at the bottom of the bowl, and then spread the pork belly wrapped in steamed meat powder on top of the potato pieces.

6. Add an appropriate amount of water to the steamer, light the fire and boil, then put the raw tamales into the steamer, turn to low heat and steam for 1 hour, observe that the pork belly is more transparent, the potatoes are soft, and put some green onions out of the pot. (Generally, steaming for more than 30 minutes is OK, according to the thickness of the meat cut, as well as the size of the fire, the main observation is that the steamed meat is transparent, whether it is delicious or not, try it).

Hello dear! We'll be happy to answer for you. Home-cooked recipe for steamed meat:

1. Put the pork belly with skin into a pot of cold water, cook for about 15 minutes, remove and set aside, 2. Evenly fill the pork belly with small holes on the side with skin (use a toothpick). 3. Pour a little oil into the pot, brush the pork belly with skin on the side of the dark soy sauce, put the meat skin down into the pot, fry until golden brown and take out, and the other parts can also be slightly fried, 4. Cut the fried pork belly into thin slices, add dark soy sauce, fermented bean curd, oyster sauce, salt, sugar, ingredients, a little liquor, grasp evenly, marinate for 10 minutes, 5. Put the marinated pork belly on the pot and start steaming, at home is a large stove, steam for about 1 hour. Remove from the pan.

The most important thing about steamed pork is fermented bean curd juice, which can make the pork belly flavorful, the color is good-looking, and the fat is not greasy. Meat can be said to be a very common food in the daily life of the old tourists, and such a food is still very popular in our daily life. Because the taste of meat is relatively good, it can also be a good solution to the cravings.

Moreover, the nutritional value of meat is also very rich, containing a lot of protein, minerals and other nutrients, which is also relatively good for human health. Therefore, such a food is very popular with people.