How to do Jiangmi button meat, how to make rice noodles button meat?

<> steps of Jiang rice button meat.

1.Jiangmi is soaked about overnight beforehand.

2.Wash the pork belly, add green onions, ginger and cooking wine until ripe, take it out, and coat the skin with dark soy sauce. Put the pot on the heat and add clear oil to boil, put the pork belly and fry it until golden red, and let it cool.

3.Take out the rice from the river, wash it, control the moisture, use an appropriate amount of soup, and mix the seasoning into a sauce. Mix well with the rice.

4.Cut the pork belly into thin slices of 4 cm * 6 cm, the skin is down, drained into the bowl, put the seasoned rice in the middle of the meat and meat, steam it in the basket for an hour, the longer the taste, take out the upside down.

Ingredients: pork belly with skin, glutinous rice (need to be soaked for about a day or so in advance) Ingredients: ginger slices, green onions, cooking wine, bean curd, peanut butter, honey, soy sauce Cooking method:

1. Cut the pork belly into thin slices, add ginger slices, green onions, cooking wine, and soy sauce to marinate for an hour 2. Take out the glutinous rice, wash it, and control the moisture 3. Remove the ginger slices and green onions in the meat slices, and then add bean curd, peanut butter, honey, and soy sauce and mix well, and then stick the glutinous rice one by one 4. The pork belly full of glutinous rice is neatly stacked in a bowl (skin side down), steamed in the pot for one hour, and then taken out and buckled in the plate.

Ingredients. 2 pieces of pork belly and an appropriate amount of green onion and ginger.

100g glutinous rice light soy sauce.

Appropriate amount of dark soy sauce Appropriate amount of soy sauce and tofu sauce.

1 star anise and 5 pieces of rock sugar.

1 cinnamon with salt to taste.

A little beer Jiang rice button meat practice steps.

1. 1.Soak glutinous rice overnight, put the washed pork belly and green onion and ginger into the pot and cook and remove it, and do not pour the water.

2.Coat the meat evenly with soy sauce, put it in a frying pan, and fry it until the skin is golden and oily.

3.After frying, take out the blade and cut it into small slices, so that it is convenient to steam in the pot later.

4.Skin side down, arrange in a bowl.

5.Add the broth to the rock sugar, beer, light soy sauce, dark soy sauce, soy sauce and tofu sauce and bring to a boil.

6.Pour in the soaked glutinous rice and cook.

7.Put the boiled glutinous rice on the meat and steam it in the steamer, and keep adding water to the steamer to keep it from drying.

8.Steam for about 2 and a half hours and put it on a plate and eat.

1. Needless to say, as long as it is pork belly, first prepare a container and add water to boil, put star anise, bay leaves, cinnamon, add ginger and shallots, and the most important thing is that you need to add sugar color, that is, the sugar color that everyone usually uses to make braised pork (if there is one that will not boil sugar color, next time I will teach you) The ratio of sugar color and water is: 10 catties of water: 4 taels of sugar.

2. The pork belly needs to be boiled in the pot until it is 8 mature, and the chopsticks can be easily inserted, and the pork belly boiled with sugar is slightly reddish in color, which is the best way to prevent the meat from being too greasy, which is much better than putting white sugar in the meat. (I don't tell them this method.)

3. There are many ways to color the meat, soy sauce, sweet wine, maltose, etc., I choose straw mushroom soy sauce, and this color [reddish] is not a blackened soy sauce.

4. Frying meat is a very critical step, and it is also a headache for many people, because the fried button pork skin will **, here I say two methods, if it is to make a big tiger skin, you need to fry it with 8 hot high oil temperature, and then soak it in hot water, because the fried oil will be very black, and it can not be fried again (it is recommended that the restaurant use this method) If it is at home, fry it with low oil temperature, and slowly heat the pork skin downward, and fry it until the color is dark red. Such an oil can also be used again for stir-frying.

5. Soak the fried pork in the hot water you just cooked for 30 minutes.

6. Salted vegetables need to be washed in advance, because there is a lot of sand in them, chop them and fry them in a pot without oil and water until the water vapor dries out and set aside.

7. The preparation method of buckle meat sauce, first put the ginger rice and garlic in the pot and fry until fragrant, then add the bean paste, chili oil, add edible salt, pepper, sugar, oyster sauce, light soy sauce, steamed fish soy sauce to taste, because if you put the seasoning directly in the meat, the spices that have not been fried are more flavorful.

8. After boiling the sauce, you don't need to wash the pot, just put in a little dried chili pepper directly, put the previously fried salt vegetables into the pot and stir-fry, you can put a little edible salt into the bottom taste.

9. After soaking the meat, directly change the knife and cut it into thick slices of about one centimeter.

10. Put it in a basin, pour in the sauce that was fried before and mix well.

11. Put it in your hand and arrange it neatly, generally 10 pieces a piece.

12. Prepare the button meat bowl, the skin side down neatly, and then pour the seasoning juice of the mixed button meat into the bowl respectively.

13. Finally, put the fried salted vegetables and gently press them with your hands.

14. Put it in the steamer and steam for 1 hour to get out of the pot.

15. Tips for putting the buckle meat on the plate, first pour out the buckle broth and put it in a small bowl, and then turn the buckle meat upside down, so that the soup will not spill out, and also prevent burns, and finally pour the soup on it.

16. Finally, you can put a little chopped green onion or coriander, you can eat it directly on the table, if you do more at one time, you can put it in the refrigerator and freeze it, when to eat it and when to steam it.

Preparation of ingredients. 300 grams of pork belly, appropriate amount of pumpkin, steamed pork rice noodles, green onion and ginger, salt, cooking wine, soy sauce, sugar, oyster sauce.

Methodological steps. 1. Wash the pork belly and cut it into thin slices, peel the pumpkin and slice it, and mince the green onion and ginger;

2. Put salt, sugar, cooking wine, oyster sauce and soy sauce into the pork belly and marinate for half an hour;

3. Evenly coat the marinated pork belly with steamed pork rice noodles;

4. After the pumpkin is cut, put it on the bottom of the plate, spread the meat on top of the pumpkin, sprinkle the minced ginger and steam it in the steamer for 40 minutes, and sprinkle the green onion out of the pot.

Precautions: Salt should be in moderation, and pumpkin can also be replaced with potatoes and other dishes.

1. The steps of Guizhou millet button meat are as follows:

1) Ingredients: 1 pound of pork belly, 150 grams of millet, light soy sauce, dark soy sauce, minced ginger or shredded ginger, rice wine, sugar, star anise, Sichuan pepper, bay leaves.

(2) Clean the pork belly, put it in a soup pot, add cooking wine and ginger slices and cook over high heat for 30 minutes, remove and drain.

3) Rub dark soy sauce on the skin and let it dry.

(4) Put the salad oil in the pan and put the side of the meat skin into the pan when it is hot.

5) Put light soy sauce, dark soy sauce, sugar, rice wine, star anise, Sichuan pepper, ginger and bay leaves in a bowl and stir well.

(6) Soak the meat slices in the sauce for 10 minutes, then put them in a steaming bowl, and then pour the remaining soup over the meat slices.

7) Rinse the millet, put the water in the bowl and soak the millet for 20 minutes.

(8) Pour the soaked millet into the bowl with the pork belly, and pour the soaked liquid into the round bowl with the pork belly and millet.

9) Simmer in the steamer for half an hour and it will be out of the pot.

Ingredients: 250 grams of Dongpo meat, 200 grams of fragrant glutinous meat, 50 grams of red beans.

Excipients: 2 grams of salt, 5 grams of light soy sauce, 20 grams of sugar, 5 grams of chili powder.

Method: 1. Prepare the ingredients, as shown in the figure below.

2. Prepare the east meat and cut it into cubes, as shown in the figure below.

3. Pour out the excess water of the soaked glutinous rice and red beans, pour in the appropriate amount of sugar and salt and mix well.

4. Mix the glutinous and red beans at the bottom of the bowl.

5. Then spread the Dongpo meat, put the Dongpo meat on top of the glutinous rice, and put oil into the glutinous rice, the rice is more delicious.

6. Put it in the voltage cooker.

7. Adjust to the high pressure of the meat stall.

8. The meat buckle is completed.

Summary. Hello, fry until golden brown.

Hello, fry until golden brown.

Steps of Jiangmi Button Meat Step 1 Glutinous rice wash, take a spoonful of dark soy sauce and a small amount of sugar and mix well with an appropriate amount of water, add a washed dried shiitake mushroom, glutinous rice and shiitake mushrooms soak this coarse in the sauce overnight (the group is hot and put in the refrigerator) Step 2 Pork belly cold water into the pot, add green onion knots, ginger pieces, an star anise and a bay leaf to the pot until boiling. Immediately after boiling, remove and rinse the foam with hot water Step 3 Dark soy sauce, sugar, cooking wine, light soy sauce 1:1:

2:3 to make a sauce, you can not add salt. Remove the pork belly, dry the water and wipe down the shed with kitchen paper.

Use a toothpick or fork to poke small holes in the meat skin and the fat layer on the side, brush the seasoning evenly, and marinate for more than 30 minutesStep 4 Heat the oil pan to 30% heat, about 85 degrees Celsius The pork belly skin is facing down, fry over medium-low heat, and add a lid! The oil will splash out During the process, take out the glutinous rice that has been soaked overnight, wash it, and mix well with the remaining seasoning juice. Discard the mushrooms Step 5 The pork belly skin is side down, evenly slice into 6-9 slices, and put it into a bowl at equal intervals Stuff the glutinous rice into the middle of the meat slices.

Pour over the remaining juice Step 6Put it in the steamer and steam for more than 3 hours, the longer the better. During the period, pay attention to the amount of water Add dumpling leaves, green tea, and black tea to the steamer water to increase flavor and relieve greasyness.

Jiangmi button meat is a traditional specialty dish in Jiangsu Province, which is the late blind production of raw materials to have pork belly, glutinous rice, juice and delicious, fat but not empty and greasy. It is a delicacy suitable for all ages.

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Ingredients: 500 grams of pork belly and 200 grams of glutinous rice.

Seasoning: 1 2 teaspoons salt, 1 star anise, 1 teaspoon Sichuan pepper, 1 2 tablespoons cooking wine, 200 grams of marinade, appropriate amount of brine, 1 2 tablespoons steamed fish soy sauce.

The practice of glutinous rice button meat.

1.Prepare the ingredients.

2.The glutinous rice is soaked in purified water the night beforehand.

3.Cut the pork belly into 10 cm long segments 4Blanch in a hot water pot for 5Remove the marinade and put it in a saucepan.

6.Pour in an appropriate amount of brine juice.

7.Add the cooking wine.

8.Add ingredients and a little light soy sauce.

9.Once boiling, add the blanched pork belly.

10.Cook for 15 minutes.

11.Soak for 30 minutes, remove and fry the skin of the pork belly in a pan until golden brown 12After frying, put the skin side down in a bowl 13Pour in a little steamed fish soy sauce 14Press the soaked glutinous rice against the pork belly.

15.Press firmly with a spoon.

16.Put it in a steamer and steam for 50 minutes.

17.Place the bowl upside down on a plate.

Cooking skills 1, the processing of pork belly is slightly troublesome, boiled in brine to taste, fried to the color of the finished dish, can not be thrifty;

2. The time of steaming meat should not be less than 40 minutes, so that the meat is soft and glutinous, fragrant but not greasy.

1. Raw materials: 15 kg of pork belly rib meat, 6000 grams of glutinous rice, 6000 grams of southern milk, 500 grams of column throat sauce, 500 grams of red square, 25 grams of chicken essence, 100 grams of sugar, 100 grams of soy sauce, 100 grams of Shao wine, 100 grams of green onion and ginger juice, 250 grams of green leafy vegetables, 30 grams of raw oil, 2 grams of refined salt, 2 grams of monosodium glutamate.

2. Soak glutinous rice in water; Cut the pork belly ribs into large slices 1 cm thick and 10 cm long, stir in various seasonings and marinate for about 20 minutes.

3. Mix the meat slices with glutinous rice, buckle them into a bowl, steam them in the basket until crispy, and remove them from the flip plate. The green leafy vegetables are stir-fried and flavored, and then they are served around the edge.

Blanch the pork belly, stir-fry the pork belly under the sugar color, add green onions, ginger, star anise, cinnamon, bay leaves, dried chili peppers, light soy sauce, dark soy sauce, and stir-fry for 40 minutes.

The practice of glutinous rice button meat, glutinous rice button meat.

Ingredients: 500 grams of pork belly and 200 grams of glutinous rice.

Seasoning: 1 2 teaspoons salt, 1 star anise, 1 teaspoon Sichuan pepper, 1 2 tablespoons cooking wine, 200 grams of marinade, appropriate amount of brine, 1 2 tablespoons steamed fish soy sauce.

The practice of glutinous rice button meat.

1.Prepare the ingredients.

2.The glutinous rice is soaked in purified water the night beforehand.

3.Cut the pork belly into 10 cm long segments 4Blanch in a hot water pot for 5Remove the marinade and put it in a saucepan.

6.Pour in an appropriate amount of brine juice.

7.Add the cooking wine.

8.Add ingredients and a little light soy sauce.

9.Once boiling, add the blanched pork belly.

10.Cook for 15 minutes.

11.Soak for 30 minutes, remove and fry the skin of the pork belly in a pan until golden brown 12After frying, put the skin side down in a bowl 13Pour in a little steamed fish soy sauce 14Press the soaked glutinous rice against the pork belly.

15.Press firmly with a spoon.

16.Put it in a steamer and steam for 50 minutes.

17.Place the bowl upside down on a plate.

Cooking skills 1, the processing of pork belly is slightly troublesome, boiled in brine to taste, fried to the color of the finished dish, can not be thrifty;

2. The time of steaming meat should not be less than 40 minutes, so that the meat is soft and glutinous, fragrant but not greasy.

The practice of glutinous rice button meat.

The production process of glutinous rice steamed button pork:

1.After the pork belly is washed, boil in a pot, add ginger slices and garlic segments, and cook until it can be easily pierced with chopsticks; 2.After taking it out, poke the hole with a toothpick on the pork skin surface, evenly spread soy sauce for later use;

3.In a hot oil pan, put the pork belly into the frying until golden brown, and the pork skin is in a frothy state, then take it out and cut it into slices of the same thickness;

4.Mix all the seasonings with a large bowl of warm water and make a seasoning sauce for later use;

5.Cook the glutinous rice in advance, pour in the chopped dried radish and stir well, pour in an appropriate amount of seasoning sauce and stir well;

6.Put the pork belly into a bowl filled with seasoning sauce and wrap it in the sauce, take two pieces of pork belly and sandwich glutinous rice in the middle, spread the plate with the pork skin facing down, and place the remaining pork belly glutinous rice in turn;

7.Finally, spread the remaining glutinous rice on the bowl, press firmly, and form a full bowl;

8.Cover the plate with the buckle meat with another equal plate;

9.Place in a pressure cooker and steam for 2 hours;

10.Once removed, place upside down on a plate and serve.