How to steam baba meat, how to make steamed baba pork?

Chop the pork and chop the filling, the finer the better. At least it's finer than the dumpling filling (you can add a small amount of shallots and chop it together, the taste will be better). According to the ratio of 1 kg of meat and three taels of sweet potato flour, add the adjusted water starch.

Appropriate amount of eggs, add the egg whites to the meat filling, and save the egg yolks for later use. Add some minced ginger. Stir well with chopsticks.

Be very even. It is advisable to make the meat filling foamy. This step is the key, to whip the minced meat to achieve the state of "puree", not only to ensure the taste, but also to completely break up the starch, otherwise the steamed in the pot will leave cornstarch and bubbles.

Lay out lotus white leaves in the steaming drawer to ensure that the meat filling can be wrapped in leaves after pouring into the steaming drawer. Note that the side is stuck with an item such as a small wooden stick to leave an empty space to ensure that the steam can go up. After pouring the meat filling into the white leaves of the lotus flower, gently pat it flat with your hands.

It can be steamed. Steam on high heat for about 30 minutes, and evenly coat the remaining egg yolk on the surface of the minced meat. Continue steaming for 10 minutes to remove from the pan and cool naturally.

Another way to do this step is to wrap the egg skin. Spread the egg skin in the pot first, put the minced meat on the **, fold it on both sides, and then wrap it up and down, paying attention to wrapping it tightly. It does not form when sliced too loosely. After wrapping, steam in a pot.

Take a soup bowl when serving. According to personal preference, you can put taro, daylily, cabbage, fungus, water peas or fresh peas, crispy meat, etc. at the bottom of the soup pot. Cut the steamed meat into thin slices the thickness of the little finger and place them on top of the mat in a circle.

Add the stock to the soup bowl until the meat is submerged. Steam on high heat. Sprinkle chopped green onions on the surface when removing from the pan.

Fat three lean seven pork foam, add salt, pepper, ginger foam, soybean flour into a thin paste beach into a round cake shape on the basket steaming, when to be steamed, beat an egg into a pulp and pour it on the top and then steam, after cooling, cut into slices into a bowl, hook fresh soup, bowl beans, etc.

In Sichuan cuisine, the first grade of ingredients is very extensive, with a wide variety of seasonings, diverse dishes, fresh taste, mellow, and famous for its spicy seasoning. It is famous at home and abroad for its unique cooking methods and strong local flavors, combining the characteristics of the southeast and northwest, being good at absorption and innovation. As a very delicious Sichuan dish, Sichuan baba pork is also known as balls.

It is a unique traditional food and festival food in the southwest of Sichuan, which has been popular in the local area since ancient times.

Baba meat is a unique delicacy in Sichuan, the local people also call it the first bowl, it is a steamed dish, it is an indispensable main dish in the banquet, if there is no dish, it is not called a banquet. Today I will tell you how to make this dish.

Ingredients: minced meat fat and lean example 3:7, eggs, sweet potato powder, minced ginger, salt, white wine, chicken essence, monosodium glutamate.

Put appropriate salt, chicken essence, monosodium glutamate, white wine, minced ginger, beat two egg claws into the minced meat, and then add sweet potato flour (meat and sweet potato flour 4:1) to grasp well, if it is dry, add some warm water to let the sweet potato flour completely dissolve into the minced meat. Set aside.

Egg skin: One egg stall, according to your own amount. Beat the eggs into a bowl, add a little salt and a pinch of sweet potato flour and stir well with chopsticks.

Heat a non-stick frying pan, brush the bottom of the pan with a little oil, pour in the egg liquid of an egg, turn the pot to spread the egg liquid evenly in the pot, turn the egg skin over low heat for one minute, and then pick up the egg skin and make the next one. That's what it looks like.

Lay the egg skin flat, evenly coat the egg wash, put the mixed minced meat on the egg skin, knead it into a column shape by hand, then coat the egg wash, wrap it with the egg skin, and seal it with the egg wash. Put it on the pan and steam for half an hour. That's it when it comes out.

Cut it into pieces, put taro (you can also put potatoes) at the bottom of the bowl, put the baba meat on top, then pour in the chicken broth or broth that has not passed the baba meat, and then scatter the minced ginger and put it in the pot to steam for half an hour until the taro is soft. That's it when steamed, and it looks better when sprinkled with green onions. I ate it myself, and I didn't deliberately set the plate, and I took it with my mobile phone.

Of course, it is also delicious to cut it into pieces and cook the soup directly and put some green vegetables.

Select fat and thin pork, chop into fine powder, add an appropriate amount of ginger and chives when chopping meat, then add an appropriate amount of egg white, soybean flour, salt, monosodium glutamate, water, stir evenly, steam in the basket, open strips and slice after cooling, with crispy meat, yellow flowers, fungus, taro, etc. in a bowl, steamed and eaten.

There are special rice noodles, which can be mixed with meat after finding them, and steamed on the fire without other seasonings.

1. Cut the fat and lean meat into small pieces and chop them into puree, and I add the fried sea rice to chop together according to my personal taste and habits.

2. Soak the green onion and ginger in water, grab it slightly, let it stand for 15 minutes, and drain off the slag. The water of green onion and ginger is beaten into the meat filling many times, and each time it should be fully stirred and absorbed last time before adding. Finally, add an egg white and water starch and stir again.

3. Add salt, light soy sauce and freshly ground pepper powder to the meat filling, stir and marinate for 15 minutes, put it into a flat plate, spread it as flat as possible, and steam it for 30 minutes after the water in the steamer is boiled.

4. Take out the meatloaf, beat the egg yolk, spread it on the meatloaf while it is hot, and then steam it in the pot for 5 minutes until the egg skin is solidified.

5. Cut the carrot and yam obliquely, soak the cloud fungus and wash it, and prepare a small crispy meat. Small crispy meat'Here's how to do it:

6. Mix all the ingredients above into a large bowl, add a bowl of broth, a little salt, and stack the sliced baba meat on top.

7. After the water in the steamer is boiled, put it in the steamer, turn a saucer upside down to prevent too much water vapor from entering, and steam for about 30 minutes.

8. Tips: 1. Sea rice can be added or not, and the meat filling can be prepared according to your favorite taste. 2. It is best to use sweet potato starch or pea starch for water starch. 3. You can also choose the side dishes according to your preference.

9. Baba meat, also called chowder, is a unique traditional food in Zigong, Sichuan. Every New Year's Day, every household takes baba meat as a staple dish on the festival table, and this practice is basically not seen in other places, so a bowl of baba meat entrusts the homesickness of many Zigong sons and daughters who are far away from home.

10. In order to make this baba meat, I carefully consulted a few scattered information, and the key words are: moderately fat and thin active meat chopped into minced meat (I used plum head meat), sweet potato starch or pea starch (I used sweet potato starch), meat filling should have sufficient water (I used green onion and ginger water), egg white and egg yolk are separated (egg white is stirred into the meat filling, and egg yolk is used as the skin).

<>1. Glutinous bud grain (500 grams), sugar (appropriate amount).

2. Prepare some buds and buds leaves.

3. Cut off the narrow tail of the bud leaves with scissors, and then wash and control the moisture to spare the nucleus.

4. Use a knife to cut off the buds.

5. Put the shaved bud grains into a stone mortar and pound them into bud grain mud.

6. Put the pounded bud grain puree into a large bowl, add an appropriate amount of sugar and stir.

7. Take a bud leaf from the collapsed bridge and tear it into small strips to make a rope for backup, take another bud leaf and scoop in a spoonful of bud mud.

8. Fold the leaves containing the bud mud up and down and wrap them in half, and then tie them up with rope. Wrap all the bud mud well.

9. Put the wrapped bud mud into the steamer and steam it for 20 minutes on high heat.

Baba meat, also called balls or fragrant bowls, is a kind of characteristic traditional food unique to southwest Sichuan, and it is a festival food custom. It has been passed down locally from ancient times to the present day. Every New Year's Day, every household makes baba pork as a main dish on the festive table.

The practice of baba meat:

Preparation of ingredients. 2. Continue to chop the ginger and meat together; Pour the red lettuce flour and 2 and a half egg mixtures into the meat; Grab a handful of peppercorn powder and put it in.

Continue to chop the ginger and the meat together.

Pour the red lettuce flour and 2 and a half egg mixtures into the meat;

Grab a handful of peppercorn powder and put it in.

3. Put some salt, pay attention not to put too much, you can add more if it is less, and you can't change it if it is salty; After the ingredients are finished, start to knead them vigorously by hand, be sure to knead and fuse the meat and ingredients, knead more, knead well, and the meat will be more delicious later; Prepare a steamer, fill it with water, spread the moistened gauze on the surface of the steamer, and then pour the kneaded meat paste into it.

Be sure to knead the meat and ingredients with salt.

Pour in the kneaded meat batter.

4. Shoot flat according to the thickness you need, and then pat the surface of the meat with your hands to shoot the air out. This is an effective way to prevent steamed meat from having honeycomb eyes; After patting, gently brush the egg yolk liquid on the surface of the meat and brush it flat; Then cover and steam on high heat for 35 minutes.

The thickness is flattened.

Gently brush the egg yolk liquid on the surface of the meat.

Steam on high heat for 35 minutes.

After a few minutes, remove the lid and prick the eye with a toothpick on the surface of the meat, prick it more to expel the air, and be careful not to burn your hands; After piercing the eyes, change to low heat, continue to steam for 15 minutes, then turn off the heat, wait for 5 minutes, remove the lid, lift the gauze, and put the meat on the cutting board, which has been poured on the cutting board; When it's cold, cut it into long strips, take out what you need to eat that day, and put the rest in a crisper bag and put it in the refrigerator.

Prick more and get the air out.

Pour onto a cutting board.

When it is cold, cut into long strips.

6. Then take a soup bowl, you can pad yams, or taro, fungus underneath, and then cut the baba meat into thin slices and put them in turn, say more, yam or taro should be cooked in advance and then put below; After it is placed, it is brought into the steamer, mixed with chicken broth, and the baba meat is submerged, if there is no chicken broth, you can also mix chicken essence in boiling water, and steam for 15 minutes on high heat.

1 Two eggs, pork belly fat and lean three-seven ratio, daylily soaked in water until soft, ginger ready.

2 Chop the meat and chop it all the time, the chop is thinner than the dumplings, and it is best to use a meat grinder if you have a meat grinder. The finer the better.

3 Add chopped ginger foam, burnt lotus starch, Sichuan pepper powder, pepper powder, and 2 egg whites to the chopped pork belly, and stir together for more than 10 minutes. Make the meat balanced. If it's too dry, you can add some water.

4 This is what it looks like when it is stirred. Roll out with chopsticks.

5 Sprinkle the remaining egg yolks evenly.

6 Steam in a pot over high heat for 30 minutes.

7 After 30 minutes, take it out and let it cool. Wait for the next cut (it's not good to take off and cut at this time, in fact, it should be steamed in a steamer, or a steaming grid, and put vegetable leaves or filtered soy milk on the kind of cloth mat inside).

8 Bottom the soaked daylily.

9 Add the fried puff pastry.

10 large tablespoons of light soy sauce. Add warm water, the ratio is 1:2, and then add an appropriate amount of MSG.

11 Finally, take out the cooled poop and cut it into slices, and put it on the top evenly. Then pour the mixed light soy sauce over it.

12 Put it in a pot and steam it over high heat for half an hour.

13 Cut the green onion into green onions.

14 After half an hour, steam and take out.

15 Sprinkle some chopped green onions and eat.

Corn poop. It is the corn maturity period, boiled to eat, fried to eat, roasted to eat enough, today suddenly thought to buy a kind of corn baba to eat before the quarrel, particularly fragrant, very strong corn fragrance, tried to do it in the afternoon, very successful, particularly fragrant, do more at a time and put it in the refrigerator at any time to eat.

Ingredient breakdown. Waxy corn, corn flour, glutinous rice flour, white sugar, baking powder.

1. Cut off the head and tail of the leaves on the corn bale, wash them and set aside.

2. 500g fresh waxy corn.

3. Use a food processor to beat corn puree, without adding water, it is difficult to beat at the beginning and stick to it, the corn has a lot of water.

4. The ratio of ordinary flour and glutinous rice flour is 3 1, and all the baking powder and white sugar are put into the corn puree, stir evenly, and let stand for 10 minutes. (Corn flour is also available).

5. After stirring evenly, it is very thick, but it is still watery, and it is definitely not dry dough like steamed bread.

6. Put the corn poop on the leaves with a spoon and steam it in a pot under boiling water for 15 minutes.

7. It looks like it's just out of the pot, it's super fragrant.

8. Corn poop is super fragrant and delicious.

2 3 pieces of fresh corn, an appropriate amount of sugar according to personal taste, about 50g of glutinous rice flour, milk: if you like, use it to replace water, a small amount of it.

Do the Huai Bump section method.

1. Carefully peel off the husks of fresh corn, wash and drain the lead water, and set aside for later use.

2. Peel off the corn kernels, wash them, put them in a blender, and beat them into a paste. (If it is not easy to get, you can add a little water, or if you love milk, add a little milk without adding water, you can also).

3. Put the beaten paste in a container, add glutinous rice flour and sugar, and stir well.

4. Put the corn paste into a thick paste with a spoon in the pre-washed corn husk, and you can add another corn husk on it, or you can not add it. Then put it in a steamer and steam for about 15 minutes.

Tips. If you want to drink some corn porridge, you can also add a soybean milk cover in the blender, and treat the corn as if it is used to beat soybean milk, pour the juice into a small cooking pot and add some sugar to cook, (pay attention to keep stirring, don't paste the pot) and then dry, like slag-like corn just put glutinous rice flour and sugar directly, but the taste is not as good as not going to the juice, there is more feeling of corn husk, but corn husk is also high fiber, and it is also good for the body.