Please provide the specific method of longan meat , thank you!

If you haven't eaten on the 1st floor, don't paste it from the Internet, and the most annoying thing is that you don't write references when you paste it.

The problem is steamed vegetables, do you know what steamed vegetables are, you are making soup.

Steamed longan meat is because the dish is similar to longan, and the method is very simple:

Ingredients: semi-fat and lean pork belly with skin, glutinous rice, several red dates.

Method:1. The first step is to make the key "longan", which is to cut the pork belly into 2-3 mm thin slices, then wrap a piece of meat in a red date, and wrap it into several meat rolls for later use. This is the "dragon's eye".

2。Soak the glutinous rice until soft.

3。Take a large bowl of meat rolls, arrange them down on the crust side at the bottom of the bowl, and then put the glutinous rice on top.

4。Steam in a steamer on high heat for 30-45 minutes. When eating, put the bowl on the plate, put it on the plate like a button meat, and sprinkle an appropriate amount of white sugar on it.

Due to the limitations of ability, the longan meat that is described as being often made is like a hydrangea that is often made.

And don't believe the 1st floor, if you dare to order longan meat after liver cancer surgery, bet that he can eat a piece, such a fat thing.

Cuisine] Chaoshan cuisine.

Method】 Dish name: longan meat Ingredients: 50 grams of longan meat, 250 grams of pork backbone with meat and pith, 500 grams of turtle, salt, appropriate amount of cold water.

Method: Wash the longan meat first, chop the pork backbone, remove the intestines and cut the turtle into pieces. Put the three into a pot, add an appropriate amount of water and simmer until the meat is rotten, add salt to taste, and serve with meals.

Medicinal value: Treatment of liver cancer after surgery for qi and yin deficiency. Remarks

People with spleen and stomach deficiency should not take more.

Features】 Patients with qi and yin deficiency after liver cancer surgery.

The practice of longan meat, longan sweet roasted white is a characteristic traditional name, belongs to Sichuan cuisine, the main raw materials are pork belly, jujubes, the taste is sweet, sweet and fragrant, the finished product is plump and generous, oily and bright, the meat slices are sweet and crispy and soft, fat but not greasy, then let's take a look at the practice of longan meat.

1. Main material

500 grams of pork fat. 75 grams of red dates, 50 grams of washed sand, 100 grams of glutinous rice. 15 grams of brown sugar, 10 grams of lard, 20 grams of sugar, 10 grams of water bean flour.

2. Practice

Burn the skin slightly charred on a charcoal fire, soak it in water for 20 minutes, remove the kernel, and roll it on to wash sand. The pork fat meat is cooked, scooped up and cooled, cut into slices about 7 cm long, 2 cm wide and cm thick, and each slice is wrapped in a jujube roll, formed into a cylinder, and placed vertically in a steaming bowl.

After the glutinous rice is washed and soaked, it is steamed in the basket, taken out, mixed with brown sugar and lard, put it in a steaming bowl with meat rolls as the base, and steamed in the basket (about half an hour). Put a little sugar and water in the wok, thicken it into a crystal juice, take out the steamed burnt white, turn it over in a dish, and pour the juice on it.

Raw materials

Pork with skin ribs. 400g Rose... 10 grams.

Washing the sand... 75g Brown Sugar... 80 grams.

Glutinous rice... 200g rock sugar juice... 25 grams.

Powdered sugar... 50g lard... 65 grams.

Preparation:

1. Boil the pork in a pot of boiling water for about 20 minutes, spread the rock sugar juice on the pork slices while it is hot, and after cooling, cut into 20 slices of length, width and thickness.

2. Put the wok on medium heat, add 30 grams of brown sugar and stir-fry, add 30 grams of washed sand and pork oil, stir well, shovel into a bowl, add roses, mix well, and roll into 20 rolls. Each slice of meat is wrapped in a roll and set in three fish bowls in a vertical tank.

3. After washing the glutinous rice, soak it in clean water for 30 minutes, wrap it in clean gauze, steam it in the basket, and then put the brown sugar and lard oil into the glutinous rice and mix well, and put it into the set to burn white. The inside of the bowl of two fish is the bottom. After the basket is steamed, a little sugar and water are added to the wok, and the crystal juice is thickened and poured on it.

Process critical

1. "Sweet roasted white" is also known as "sand meat". It is one of the famous beets of Sichuan local flavor "three steamed and nine buckles".

2. The water for boiling brown sugar should not be too much, the glutinous rice should be steamed over the heart, and the sand should not be fried dry, and there should be a certain amount of moisture. Pork must be steamed.

Flavor characteristics

1. In the rural areas of Sichuan, there is a form of banquet called "field seat", which has the characteristics of not being informal, using local materials, not being new, simple and affordable. Because the cooking method is mostly steamed, it is also known as "three steamed and nine buttons". "Sweet roasted white" is one of them.

2. Longan sweet roasted white sweet flavor type, the finished product is plump and generous, oily and bright, the meat slices are sweet and crispy and soft, fat but not greasy: glutinous rice is moist and soft, and the sand is sweet and crispy and delicious. It is best used in winter.

Millet longan porridge.

Ingredients: Prepare 30 grams of longan meat, 100 grams of millet, and a little brown sugar.

Method: First clean the prepared millet and longan meat, put the pot on the fire, put in an appropriate amount of water, millet and longan meat, first boil with a strong fire, then change to a simmer until the porridge is cooked, and add an appropriate amount of brown sugar to eat.

Efficacy: Longan meat is rich in glucose, sucrose, adenine, protein, vitamin C, vitamin D, vitamin imitation A and other nutrients and is rich, these substances can nourish blood and calm the nerves, prepare for the judgment of deficiency and benefit the brain. Millet is rich in protein, fat, starch, niacin, calcium, phosphorus, iron, vitamin B1 and vitamin B2.

Cooking porridge with longan meat and millet can nourish blood and beauty, strengthen the spleen and appetize, and enhance the physique of Bi Crack.

Longan meat stew in pork heart soup.

Ingredients: Prepare 15 grams of pork heart, 15 grams of longan meat, and an appropriate amount of ginger.

Method: First cut the prepared pork heart, do not remove the fat fascia, and wash the longan meat (longan meat) with water. Peel the ginger and cut 1 slice sufficiently.

Put the pork heart, longan meat, and ginger into the boiling water. After simmering for about three hours, add a small amount of salt to taste and serve.

Efficacy: Eating longan meat pot pork heart soup can nourish qi and blood, strengthen the brain and intellect, and nourish the heart and spleen.

Longan lotus root soup.

Ingredients: one pound of lotus root, 50 grams of jujube (dry), 50 grams of longan meat.

Method: Wash the lotus root first and cut it into thick pieces. Longan meat and red dates are also washed separately. Put lotus root, longan meat, and red dates into the pot together, and the water can be slightly increased, and boiled until the water is light red.

Efficacy: Longan lotus root soup is rich in nutrients, and regular consumption can beautify the skin, nourish the blood, and improve immunity.

1.Beat the black sesame into a powder, add sugar, add vegetable oil and mix well.

2. Cut the pork belly into slices, wrap the sesame hearts and put them on a plate.

3. Cook the glutinous rice, mix in the preserved fruit orange rock while it is hot, put it on the longan, and put it in the steamer.

4. After steaming, it can be turned upside down into the plate.

Sichuan longan meat practice one.

Ingredients: Appropriate amount of fatty meat with skin, sweet potato, bean paste, and sugar.

Steps: 1. Cut the fat with skin into 2 3 mm uniform slices, put the bean paste into the meat slices, roll up the meat slices, and put them at the bottom of the bowl.

2. Peel the sweet potato, cut it into small pieces, put it on top of the meat slices, steam it in a pot for about half an hour, and take it out.

3. Turn the bowl over to another plate and sprinkle with sugar on the table.

Sichuan longan meat practice two.

Ingredients: Appropriate amount of pork belly with skin, glutinous rice, red dates, and sugar.

Preparation: 1. Soak the glutinous rice in advance until soft and set aside.

2. Cut the pork belly into thin slices as above, and roll a red date in a piece of meat, which is the so-called "longan".

Steps: 1. Row the finished longan meat rolls with the skin facing down at the bottom of the bowl, spread a layer of glutinous rice on top, and steam over high heat for 30 to 45 minutes.

2. Take out the steaming bowl and put it upside down on the plate, evenly sprinkle an appropriate amount of sugar before serving.

Sichuan longan meat is actually a dessert steamed with pork belly, and the key to the success of this dish is to cut the pork belly with skin into thin slices, then roll it into the shape of longan, and put red bean paste or red dates in the middle as longan beads.

How to make longan meat.

Ingredients: 400 grams of Australian belt and pork belly, 1 pumpkin, 80 lotus seeds, 1 pear, appropriate amount of broccoli Method 1, Australian belt washed, and made into puree. The pumpkin is carved into a peach-shaped container and slightly scalded in boiling water.

2. Stuff the squirrel with puree into the pumpkin and peaches, and steam for 3 minutes.

3. Braise the pork belly, cut it into large slices, roll in lotus seeds and pear strips, set the bowl, steam for 40 minutes, buckle into the plate, use broccoli to circumfer, and pour in red juice.

4. Place the steamed pumpkin shou peach around the broccoli and pour the white juice.

The steps of the preparation method of longan meat are as follows:

1. Raw material selection. You can choose the ripe fresh longan with a small late shape and is not suitable for fresh sales.

2. Cut the fruit. First, use scissors to cut the fresh longan from the fruit ears one by one.

3. Sun exposure. Pour the longan on a clean mat in the eye, dry it in the sun until it is dry, and then bake it again with a baking stove; On rainy days, it can be directly sent to the roasting stove for drying.

4. Peel the meat. When the dryness reaches 7 to 80 percent, the meat can be peeled by hand. When peeling, 3 to 5 pieces of longan meat are stacked on top of each other and pressed into a small piece by hand, which is called lamination. You can also pinch each grain of meat with your fingers to form a granule, which is called a single piece.

5. Drying. The longan meat can continue to be dried or dried. Dry until the pulp is tight with a handful of hands.