How to steam rice noodle meat is delicious

Rice noodle meat. Ingredients: 50 grams of rice.

250 grams of pork belly.

Seasoning salt: 3 grams.

15g light soy sauce.

A pinch of peppercorns. 8 grams of dark soy sauce.

15 grams of rice wine.

5 grams of sugar. 20 grams of water.

Preparation of rice flour meat.

1.Add the rice and sauté until fragrant, then put it in a food processor and beat until it is powdered.

2.The powder does not need to be ground too finely, and some coarse taste will be better; Then clean the skin of the pork belly.

3.Cut the pork belly into thin slices and add seasonings (15 grams of light soy sauce, 8 grams of dark soy sauce, 15 grams of rice wine, 5 grams of sugar, 3 grams of salt, and about 20 grams of water).

4.Add the rice noodles and marinate for 30 minutes.

5.Place the meat slices downwards and place them in a bowl one by one; Then add a little water (so that the whole thing doesn't dry out).

6.Put it in a pot, cover it, and steam for about 90 minutes.

1.Prepare mung beans and peanuts for soaking.

2.Chop the meat into a puree and chop some green onions.

3.A pinch of glutinous rice flour.

4.Mix the meat puree, peanut flour, mung beans, glutinous rice flour and chives.

5.Then mix in sugar and salt, if you don't like to eat sweet and salty, you can not add salt, and then put some water and mix well.

6.Drizzle with sesame oil and mix well.

7.Pour the glutinous rice flour into a bowl.

8.Put it in a pot and steam over water.

9.Steam for 40 minutes, steam and steam.

15 grams of rice noodle meat in rice wine.

Ingredients: 50 grams of rice.

250 grams of pork belly.

Seasoning salt: 3 grams.

15g light soy sauce.

A pinch of peppercorns. 8 grams of dark soy sauce.

15 grams of rice wine.

5 grams of sugar. 20 grams of water.

Preparation of rice flour meat.

1.Place the slices down and place in a blender to beat until powdered.

2.The powder does not need to be ground too finely, one piece of slices is stacked into a bowl, about 20 grams of water) 4, cover the lid, some coarse taste will be better, 5 grams of sugar, 8 grams of dark soy sauce; Then clean the skin of the pork belly.

3.Thinly slice the pork belly and add the seasoning (15 grams of light soy sauce, 3 grams of salt. Place in a pot. Add the rice noodles and marinate for 30 minutes.

5；Then add a little water (so that the whole thing will not be very dry) 6Add the rice and sauté with peppercorns until fragrant.

There is more than one method and process.

The first approach:

1: Ingredients: pork belly with skin, green onion, ginger, cooking wine, Sichuan pepper, salt, sugar, vegetable oil, sesame oil, dark soy sauce, chicken essence, sweet noodle sauce, glutinous rice.

2: Wash the rice first, remove it and drain it. Find an iron pot and brush it clean, wipe the water dry, turn on medium heat, control the rice in the dry water, and fry it in the pot.

Keep turning when stir-frying, don't fry it too much, fry it until golden brown and put it out, while the rice is crispy, put the rice on the cutting board, roll it out, and set aside. 3: Soak the peppercorns in boiling water for later use.

4) Peel the green onions, wash them and cut them into sections, scrape the ginger and cut them into slices. Set aside.

6: Find a pot, put the chopped pork belly in the pot, add an appropriate amount of vegetable oil, salt, dark soy sauce. Sweet noodle sauce, sesame oil, chicken essence, cooking wine, sugar, green onions, ginger slices.

Then pour in the soaked pepper water, stir evenly and marinate for about 3 hours. 7) Once the meat is marinated, add the rolled rice noodles.

Stir well and see that the rice flour is evenly adhered to the meat slices. 8: Find a good steaming bowl, wash the bowl, put the mixed meat, skin side down in the steaming bowl, sprinkle some boiling water, avoid too dry.

Arrange it into a bowl full of white. 9: Steam in a pressure cooker for 50 minutes, steam in a floor pot for about 2 hours.

After steaming, find a plate, put the meat in the bowl on the plate, and the fragrant but not greasy rice noodle meat is ready.

The second approach:

1: Ingredients: pork belly with skin, potatoes, shallots, Sichuan pepper seeds, rice flour, chili seasoning packet.

2: Boil water in a pot, pass the meat through the water, remove and let cool. 3：

Scrape the potatoes, cut them into small pieces and soak them in clean water. 4) Rinse and chop the shallots.

5) Cut the pork belly into long slices and put the sliced meat in a bowl. 6:

Put it in the chili seasoning packet, pour it into the rice noodle packet, and the rice noodle packet I bought back is the ingredients of rice and peppercorns, and the ingredients are broken together. 7: Stir in an appropriate amount of water and marinate for about 30 minutes.

8: Remove the potatoes from the water, spread them in a bowl and top with the marinated meat. Put it in the induction cooker and steam it for about 1 hour, and then sprinkle the green onion on the pot after steaming.

The third approach:

1: Preparation materials: 1:

Pork belly, rice noodles, bean paste, cooking wine. 2: Wash the meat and cut it into pieces or dices, add some cooking wine with bean paste, mix evenly and marinate for about 40 minutes, the bean paste is salty, so you don't need to put salt.

3: Find a small basin to wash and dry, and pour in the rice noodles you bought. 4：

Wrap the marinated meat in slices with rice flour and place it in a steaming bowl. 5: Put it in the pressure cooker and steam it for 30 minutes, then put it on a plate and you can eat.

It's easy and delicious. Because the rice noodles I bought back, I don't need to fry the rice and mix the seasonings, and the flavor in the bean paste is also complete, and there is no need to put other seasonings, which is very simple and trouble-free. You can try.

How to steam rice noodle meat to make it delicious? First, add the rice to the peppercorns and stir-fry until fragrant. Then put it into a feeder blender and beat it into a powder, the powder does not need to be too fine, and some of the taste will be better.

Then prepare the meat, be sure to steam the pork belly to be fragrant, clean the meat skin, cut it into thin slices, and set aside the cut meat slices to start putting the seasoning. Add rice noodles and mix evenly, marinate for 30 minutes, then put the meat slices down, and put the pieces into the bowl one by one, because the rice noodles are dry, and the seasoning is sucked quickly, so you should add some water in an appropriate amount, so that it will not be steamed out very dry, put it into the pot and cover it and steam it for about 90 minutes, and the water should be steamed out at the beginning. It's even more delicious.

Homemade steamed pork rice noodles.

Steamed pork rice noodles are an indispensable ingredient for making tamales and other steamed foods. In the past, when I needed rice noodles, I would go to the supermarket to buy them, although it was convenient, but I always felt that the fragrance of rice noodles was not too strong. Later, after learning to make it myself, I never bought it again, and the rice noodles I made myself are very fragrant, and the method is extremely simple, so interested friends can also try it.

Ingredients: rice, glutinous rice, star anise, cinnamon.

Steps: > step 1, prepare the ingredients, add 1 3 glutinous rice, and the rice noodles made are more delicious.

Step 2: Wash the rice and drain the water.

Step 3, turn on low heat throughout the whole process, dry the pot, add rice and star anise, and stir-fry cinnamon.

Step 4: Fry until the rice turns golden brown, fragrant, and stop the fire.

Step 5: Put the fried rice noodles in a food processor and beat them into powder, just form large granules, not too fine.

Step 6: You can steam the meat.

Tips: Don't do too much at once, it won't smell good after a long time. Freshly eaten and cooked is the best.

Ingredients for rice tamales.

500 grams of pork belly, 300 grams of fish head, 75 grams of homemade rice noodles, 1 piece of bean curd, 3 tablespoons of light soy sauce, 2 tablespoons of cooking wine, half a tablespoon of sugar, 1 teaspoon of white pepper, 1 small piece of ginger, half a tablespoon of dark soy sauce.

Steps. 1. Grind the ginger into minced ginger and mash the bean curd with the fermented bean curd.

2. Add light soy sauce, dark soy sauce, cooking wine, minced ginger, sugar and white pepper to make a marinade and set aside.

3. Wash the pork belly and cut it into thick slices, put it in the marinade and stir evenly, grasp and pinch it, and marinate for 20 minutes.

4. Pour rice noodles into the pork belly, mix well, until the rice noodles are soaked and moist, and add a little water if there are dry parts.

5. Peel the taro and cut it into small pieces similar to the pork belly, evenly'Spread on the bottom of the steamer.

6. Spread the mixed rice noodles evenly on the fish, put them in the steamer, and steam them for 90-120 minutes after the water is boiled, until the meat and taro are crispy.

Cooking skills. Although the preparation of rice noodles is very simple, there are still several aspects that need to be paid attention to in order to taste good.

1. Marinate the meat with seasoning for a while, and then mix in rice noodles to make it more flavorful.

2. Don't spread the taro and meat too crowded, otherwise it will be difficult to steam through.

3. Because fermented bean curd is added to this rice noodle tamale, there is no need to add salt, because the fermented bean curd already has a salty taste.

The practice of home-cooked rice tamales.

Ingredients for homemade rice noodles.

Pork belly, potatoes, cooked meat powder, chicken essence, ginger.

Steps. 1. Wash and crush the ginger.

2. Wash the meat, cut it into pieces, pour an appropriate amount of steamed meat powder into the bowl containing the meat, put the chopped ginger and garlic in, then add an appropriate amount of chicken essence, put in an appropriate amount of light soy sauce, and stir well.

3. Wash the potatoes and cut them into cubes, pour an appropriate amount of steamed meat powder, ginger, garlic and chicken essence into a bowl with potatoes, and mix well like meat.

4. Pour the well-mixed meat into the bowl with the potatoes on top.

5. Cover the pot and steam for about 2 hours.

Tip 1: In rice noodle tamales, the most important point is that there is no need to add salt, because the steamed meat noodles themselves contain salt, so there is no need to use salt.

2. Potatoes can be replaced with dried pickled vegetables and dried bamboo shoots, which will taste better.

Hello, the rice noodle tamales are delicious, and the method is as follows:

Ingredients: 250 grams of pork with skin, 100 grams of rice, 1 tablespoon of Shao wine, 1 tablespoon of soy sauce, appropriate amount of salt, monosodium glutamate, sugar, sweet noodle sauce, appropriate amount of minced green onion and shredded ginger, half a teaspoon of five-spice powder, a little sesame oil.

Method: 1. Wash and cut the pork into slices with a thickness of less than 1 cm, put it in a basin, mix well with salt, Shao wine, soy sauce, sugar, sweet noodle sauce, minced green onion, shredded ginger, five-spice powder and sesame oil.

2. Wash the rice, drain the water, fry it in a wok over low heat until it is slightly yellow, take it out and let it cool, and roll it into coarse rice flour.

3. Pour the rice noodles into the pork basin, add a little water, let the rice noodles moisten, so that each piece of meat can be coated with thick rice noodles, the meat skin is facing down, one by one in the bowl, put it in the steamer to steam, take it out and buckle it on the plate.

Tips: 1. The pork should be fresh and must be cleaned up;

2. When mixing pork, you can add a little bean curd and bean curd juice;

3. The bowl for steaming pork should be able to stack all the pork slices as well, and turn it into flour and steamed pork.

Main materials; 500 grams of rice.

Self-restraint; Preparation of steamed pork rice noodles.

1. Ingredients: 500 grams of rice.

2. Wash the rice twice.

3. Pour it into a mesh sieve, spread it out, and dry the surface moisture.

4. Pour into the pot and stir-fry over medium-low heat.

5. Until the rice turns light gold.

6. Remove from the pot and spread out to cool.

7. Place in a food processor.

8. Whip into powder with fine crushed particles.

9. All done and placed in a container for ready use.

10. Picture of the finished product of homemade steamed pork rice noodles.

Dingjia tamales originated from Dingjia Restaurant in the late Qing Dynasty, with a history of 120 years, once the emperor's imperial kitchen pointed out, will be the essence of the north and south, a famous dish created on the basis of tradition. New Zheng Guwei"The thoroughfare of nine provinces", the north-south traffic artery, there are many pedestrians. At the end of the Qing Dynasty and the beginning of the Republic of China, he lived in the city"Procuratorate"The emperor who travels to and from the capital often goes to Ding's house on North Street"Cui Bin Building"With rice, the flavors of the north and the south, and the cooking skills of the government are transmitted here.

After more than 100 years of continuous improvement and improvement by the five generations of the Ding family, the color, taste, shape and quality are getting better and better, and the reputation is getting higher and higher. Now the maker is the 68-year-old master Ding Guangzhou, the fifth generation grandson of the Ding family (the second-level chef of the red case). He has superb craftsmanship, fine production, maintains the quality of famous dishes, and can master more than 40 kinds of cooking methods such as roasting, grilling, simmering, leaning, stir-frying, mixing, blending, slipping, stewing, etc., and silently writing the names of more than 600 kinds of dishes.

The materials and methods of Dingjia tamales: choose a pound of pork on the hard ribs, some fat and some lean, cut into two finger width, two and a half inches long, and half a finger thick meat pieces; Millet or glutinous rice three coins, washed and dried, mixed with pepper and fried into persimmon yellow, fragrant, rolled out; Six coins of sugar, three coins of noodle sauce, a little green onion and ginger, mix with soy sauce and mix well. Bottom ribs, a bowl of ten pieces, steamed until the basket is rotten.

When served, the red light is translucent, like crystal, the aroma is tangy, and the appetite is tempting.

Other practices. Choose a pound of pork on the hard ribs, some fat and some thin, and cut it into two finger wide, two and a half inches long, and half a finger thick pieces of meat; Millet or glutinous rice three coins, washed and dried, mixed with pepper and fried into persimmon yellow, fragrant, rolled out; Six coins of sugar, three coins of noodle sauce, a little green onion and ginger, mix with soy sauce and mix well. Bottom ribs, a bowl of ten pieces, steamed until the basket is rotten. When served, the red light is translucent, like crystal, the aroma is tangy, and the appetite is tempting.

Another: The first step is to marinate the pork belly Slice the pork belly with skin, not too thick, not too thin, it is estimated that about 1 cm is enough. Then put ginger, soy sauce and wine to marinate for at least 1 hour.

The second step is to make steamed pork powder.

Glutinous rice flour, sticky rice flour, five-spice powder, mix according to the ratio of 1 to 1 to 0, 5, and then pour a little starch, potatoes or mung beans or sweet potato starch. Sauté in a pan over low heat until fragrant.

The third step is to roll the marinated meat in a pan and stick the rice noodles. Mix a large spoonful of chili sauce in the tamales (personal preference, not necessarily put them) and mix well, cut a few slices of potatoes to the bottom, and put the meat in the steamer. When cooking rice, just put it in the rice cooker and steam it.

Because there is starch in it, it looks a little shiny, and the meat is more tender and delicious.