How to make steamed powder 5 and what tools do you need to make steamed powder?

Ingredients and details.

Rice noodles to taste. Sweet potato flour to taste.

Eggs to taste. Dried radish to taste.

Minced meat to taste. Chopped green onion to taste.

Salt to taste. Soy sauce to taste.

Rice flour and sweet potato flour are mixed into a slurry, filtered and set aside.

Beat the eggs into egg mixture, put the dried radish and minced meat in the egg mixture and stir well.

Coat the bottom of the plate with a layer of peanut oil and steam in a steamer for half a minute.

Pour the rice flour slurry evenly.

Let the pot steam for one minute.

Open the lid, scoop a teaspoon of the egg wash into it and steam for another minute.

Open the lid, take the plate off and top with chopped green onions.

Using a knife, along the edge of the plate, gently pick up the flour together and roll it up.

Add some chopped green onions, drizzle with soy sauce, and don't put chopped green onions.

Tools: A set of steamers (I don't know which one you're going to make) has bamboo, aluminum, and a larger farmer's market. And some small steamers (just one at a time).

And a cauldron. I don't know the price, the difference in region, size, quality, etc.

Steamed flour can be made by yourself: glutinous rice flour (to add some general rice flour ratio of 2:1), you can make two kinds of flour, one is to add some chili powder and pepper powder, which is spicy; A kind of five-spice powder with a little spice powder is five-spice. When steaming, add some ginger.

The meat (pork ribs, mutton, etc.) is first salted, cooked in cooking wine and monosodium glutamate for a while before being mixed in the steamed powder.

Vietnamese people love to eat noodle snacks, and the taste is on the light side. This roll is crystal clear, with a filling looming in the skin, which completely highlights the characteristics of Vietnamese cuisine, and its taste is light and delicate, tender and delicious, and fresh in the mouth.

Servings: 10 pcs.

Material. 10 pieces of fresh wet flour skin (12 cm 12 cm), 50 grams of pierced meat (cut into semi-circular thin slices), 100 grams of sprouts, a little raw oil, and an appropriate amount of scallion oil (for garnish).

Fillings. 50 grams of minced pork, 20 grams of fungus (soaked in water, drained and chopped after water), 20 grams of carrots (chopped into pieces), 20 grams of shiitake mushrooms (soaked for half an hour, then steamed with a little sugar and oil for half an hour), 20 grams of water chestnuts (crushed).

Seasoning. 1 teaspoon fish sauce.

Method. 1) Heat the pot, add a little raw oil, pour in all the fillings and stir-fry, add fish sauce to taste and mix well, take out and cool.

2) Spread the dough on the table, put 1 tablespoon of the filling in the dough, fold the dough next to the filling and fold it into a package of about 5 square centimeters.

3) Put the sprouts on the plate first, put the noodles on the roll after reversing, then put the pork slices, and steam for 5 minutes.

4) When eating, you can add sour fish sauce and scallion oil for garnish.

Experience. The ingredients used in this recipe are not large, so there will be leftovers when you buy the ingredients you just arrived. In addition to storing excess fillings in the freezer, you can also mix in other ingredients to make another filling, and use the frying method to become a completely different "fried spring rolls".

Tamales

The Chinese New Year's Eve family banquet must be indispensable for a plate of "large pieces of meat" that are particularly satisfying to eatTamalesIt's the first choice. Steamed until the pork belly is crispy and soft, it tastes fat but not greasy, very enjoyable, and the practice is shared with everyone.

Ingredients Required:Pork bellyRiceGlutinous riceSweet potatoes, ginger, shallots, bay leaves, peppercorns, star anise.

1. Finely chop the ginger, cut the shallots into rings, slice the pork belly, add 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of light soy sauce, half a tablespoon of five-spice powder and a little minced ginger and marinate for 15 minutes.

2. Add to the potGlutinous riceRice, star anise, Sichuan pepper, bay leaves, stir-fry over low heat until brown, remove the spices, and fry the readyGlutinous ricewithRicePut in a stone mortarMashed.

Rice noodlesAdd an appropriate amount of water to soak, addMarinated pork belly, grab and mix evenly,Sweet potatoesPeel and cut into hob pieces and spread on the bottom of the bowl.

4. Wrap wellRice noodlesofPork bellyStack in sweet potato chunks and steam in the pressure cookerSteamFor about 30 minutes, sprinkle a small amount of chopped green onion at the end, it is deliciousTamalesThat's it.

Nutritional value of pork

PorkThe protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

PorkIt is the main dietary vitamin **, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

Summary. Steam powder is processed by a series of processes such as cooking, pressing, solid-liquid separation, oil-water separation, drying, cooling, screening, and crushing.

Hello, dear, the practice of steam powder is to first send the soaked rice pin Zheng Yin to the beater (1) beating, the slurry enters the mixer (2) stirring, and then enters the pressing box (3) pressing the skin, and then sends it to the upper conveyor belt (4), and enters the steamer (5) for initial steaming, and controls the steam pressure in the hall.

Steam powder is processed by a series of processes such as cooking, pressing, solid-liquid separation, oil-water separation, drying, cooling, screening, and crushing.

Generally, the production of powder protein is between 62% and 70%, and the VBN is usually 120; The defatted fishmeal VBN 80 produced by Laizhou Haifu Feed generally has an acid value between 2-7, a pepsin digestibility of 90%-97%, and a salt content of 1-3.

Ingredients: rice flour (20g) sweet potato flour (20g

Excipients: egg source (1) dried radish (3g) minced meat 3g) chopped green onion (appropriate amount) Method 1, rice flour and sweet potato flour are mixed into a slurry, filtered and set aside.

2. Beat the eggs into egg liquid, put the dried radish and minced meat into the egg liquid and stir evenly 3. Coat the bottom of the plate with a layer of peanut oil, put it in a steamer and steam it for half a minute 4. Evenly pour in the rice flour slurry.

5. Put it in a pot and steam for one minute.

6. Open the lid, scoop a small spoonful of egg mixture into it, and steam for another minute7. Open the lid, take the plate down, and put chopped green onions.

8. Use a knife along the edge of the plate, gently pick up the flour together, roll it up 9, put some chopped green onions, drizzle with soy sauce, and don't put chopped green onions.

Ingredients: water milled rice bai powder (open du into a powder paddle to add an appropriate amount of salt and oil, and there is a special description on the proportion of water dao in the packaging bag).

I bought ready-made rice noodles with fermented bean curd, the meat was marinated in watercress for half an hour, the meat, potatoes, and rice noodles were mixed well and then let stand for a quarter of an hour, and the pressure cooker was steamed for half an hour. The heat should be right. All right?

You can put 350 grams of pork belly with skin as the main ingredient. Ingredients: 50 grams of rice, 25 grams of shredded green onion and ginger. Seasoning 40 grams of sweet noodle sauce, 50 grams of soy sauce, 10 grams of cooking wine, a little sugar, 15 grams of star anise, cinnamon and Sichuan pepper.

Cooking process: 1Cut the meat into large slices about 10 cm long, 5 cm wide and about cm thick, a total of 10 slices, then add shredded green onion and ginger, soy sauce, sweet noodle sauce, sugar color, cooking wine, mix well, and marinate the meat for about 1 hour.

2.Put star anise, cinnamon and peppercorns into the rice, fry them over low heat until they are slightly yellow, crush the rice (not too broken), then put the rice into a basin, pour boiling water (the water should not be over the rice), and soak until the water is all immersed in the rice for later use. 3.

Mix the stuffed rice and marinated meat together, marinate for about half an hour, then put the meat skin downward, put it in a large bowl (arranged in the shape of fish scales), pour the remaining rice and soup on top of the meat, steam it for about 2 hours (the meat has been cooked), take it out and buckle it into the plate. How to make the meat not greasy, the potato flavorful, soft as puree.

Preparation of steaming powder:

Ingredients: glutinous rice flour: appropriate amount, flour: appropriate amount.

Method: 1. Roll the powder into rice milk, and the consistency can be adjusted by yourself.

2. Boil water in a large pot, steam the plate, then brush a thin layer of oil with a brush, then pour in the slurry water, turn the plate down, just enough to lay the bottom, add an appropriate amount of salted meat strips, steam for 5 minutes, then open the lid and put a piece of salted meat, and then steam for about 10 minutes.

3. After steaming, brush a layer of oil on the shovel and roll it up slowly with a shovel.

4. Put it on a plate after scooping.

5. Add chopped green onions, light soy sauce, cooked oil, a few drops of sesame oil, and sprinkle some cooked sesame seeds.

Make it with rice, put the rice in a crusher and break it, then add salt, monosodium glutamate, pepper and other seasonings to it, wrap the meat and brush it with a layer of red bean curd juice, and it can be steamed.

Ingredients300 grams of rice noodles, 50 grams of lean pork, 4 shiitake mushrooms.

ExcipientsAbout 5 ml of soy sauce, 5 ml of oyster sauce, and 10 ml of vegetable oil.

Preparation of steamed rice noodles1.I prepare various materials.

2.Pot under cool water.

3.After the water boils, beat it with chopsticks, turn off the heat immediately and soak for one minute.

4.Pour out the cool water over.

5.Shred the pork, slice the shiitake mushrooms, add the soy sauce, and stir well with the chicken essence.

<>7.Put in rice noodles.

<>10.Steam over high heat for 3 to 5 minutes.

11.It's ready to eat.

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