What kind of food is Gannan Nankang Lotus Bun?

Nankang's purse meat, also known as Zhuangyuan Lai, purse grub. It is said that in 1778 (in the 43rd year of Qianlong, Dai Yaheng, a native of Nankang, was happy to be the champion, and he let the people who came to celebrate the family eat the banquet, and each person brought a purse home for the old people at home to taste. So for a while, the purse grate was called the champion dish.

Dai Yaheng word lotus, number lotus shi, Wuxu into the earth, the palace test a first-class one, and brother Dai Xinting, uncle Dai Junyuan and father Dai Diyuan are all prominent in the dynasty, collectively known as Nan'an four Dai. Socializing with this family and getting food for the elderly naturally has a wide impact. Purse grub, also known as "purse meat", "champion dish".

Nankang Hebao is related to the "Dai Zhuangyuan" of Nan'an Mansion. According to legend, after Dai Quheng won the top prize in high school during the Qianlong period, he held a banquet to thank the neighbors from all over the world. Because of the pomp and circumstance of the "champion" table, the chefs wrap the cooked pork into the shape of a "champion hat" with local lotus leaves, and after steaming, it becomes a dish with light yellow color, pure fragrance, fat but not oily, sweet but not greasy.

What is even more desirable is that after the "champion banquet" was dismissed, Dai Zhuangyuan considered that those who could not attend the banquet at home (mainly women, the elderly, and the disabled), so he invited the people who went to the banquet to use lotus leaves to "fold" the uneaten "purse grub", "head animal" (referring to chicken and duck meat pieces), "fried fish" and other "folding" home for their families to taste. As a result, the custom has been passed down.

The production of "purse bag" pays attention to color, flavor and shape. The practice is much the same everywhere. The main ingredient is pork cut into cubes, and the ingredients are fried rice noodles, and then seasoned with sugar, salt, soy sauce, pepper, star anise, five-spice powder, fresh soup, etc.

When making, pay attention to stirring these evenly, and marinate for about 1 hour, then use 2 to 3 dried lotus leaves to wrap into the shape of a "champion hat" with a round circle and a sharp top, and finally steam for about 3 hours.

1. Pork (main material).

2. Cut the pork into cubes.

3. Add ingredients and marinate.

4. Wrap lotus leaves and steam.

When making, pay attention to stirring these evenly, and marinate for about 1 hour, then use 2 to 3 dried lotus leaves to wrap into the shape of a "champion hat" with a round circle and a sharp top, and finally steam for about 3 hours.

It is marinated by using lean meat and fatty meat as the main ingredient of the filling, and then adding some chili sauce, soy sauce, sugar, salt, pepper, peanut oil, monosodium glutamate, and then wrapped in lotus leaves and steamed.

The poached meat of Gannan is to use lotus leaves to pad the bottom of the cage, and after the large piece of meat is dipped in spices and rice noodles and steamed on the leaves, a piece of meat is wrapped in a leaf with lotus leaves, and then steamed again.

In fact, he is the same as a purse, we prepare the corresponding ingredients, clean the ingredients, cut them, put them in the pot, and then add the appropriate amount of condiments, and when the pot is boiled, the food is ready, very delicious, and very nutritious.

Summary. Hello dear. Authentic Nankang Hebao Recipe Steps:

1) Cut the pork belly into pieces, put it in a hot pan, and roast the skin red; (2) Scrape and wash the roasted red pork belly, cut it into 2cm and 2cm squares, put it in a vat and marinate for 1-2 hours, then add seasoning and mix evenly; (3) Add rice flour and lily powder to the chicken broth, mix into a paste, and mix well with pork belly;

Hello dear. Authentic Nankang Lotus Bun Recipe Steps: (1) Cut the pork belly into pieces, put it in a hot pot, and roast the skin red; (2) Scrape and clean the meat of the roasted red pork belly, cut it into 2cm 2cm squares, put it in the tank and salt-marinate for 1-2 hours, and then add the tuning royal material and mix evenly; (3) Add rice flour and lily powder to the chicken broth, mix into a paste, and mix well with pork belly;

4) Use the washed lotus leaves to wrap the above-mentioned five trillion oak wheel pork tung next to it, and cook it for 4-5 hours; (5) The steamed poached meat is vacuum-packed with a high-temperature retort bag; (6) Put the vacuum-packed poached meat into the sterilization pot and cook at a temperature of 120-125 for 1 hour; (7) Carry out outer packaging, that is, obtain the finished product;

The weight ratio of each raw material in the above production method is: pork belly 1000 meters, 90-110 rice duanmengfen ranzen, lily powder 90-110, salt 15-20, liuyanqiao wine 5-8, soy sauce 10-12, monosodium glutamate 5-6, five-spice powder 2-4, chicken essence 5-6, flavor fresh 3-4, white sugar 10-12, peanut oil 6-8, ethyl maltol 10-12.

Nankang's purse meat, also known as Zhuangyuan Lai, purse grub. It is said that in 1778 (in the 43rd year of Qianlong, Dai Yaheng, a native of Hanshu County, was happy to be the champion, and he let the people who came to celebrate the family have eaten the banquet, and each person brought a purse home to let the old people at home taste. So for a while, the purse grate was called the champion dish.

Dai Yaheng word lotus hall orange, number lotus shi, Wuxu into the earth, the palace test a first-class one, and brother Dai Xinting, uncle Dai Junyuan and father Dai Diyuan are prominent in the dynasty, collectively known as Nan'an four Dai. Dealing with this family, and pretending to be an old group to get food for the elderly, naturally has a wide impact.