How do you make steamed poop pork? Poop meat recipes and steps

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.

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.

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).

The recipe for corn poop is as follows:Ingredients: corn, sugar, glutinous rice flour, black sesame seeds.

1. Prepare fresh corn and rub the corn into a paste with a wiping board.

2. Put the corn paste in a pot and add an appropriate amount of sugar and glutinous rice flour.

3. Stir the corn paste, sugar and glutinous rice flour well.

4. Then put the corn paste on the corn leaves and steam it for 10 minutes.

5. After the corn baba is steamed, it turns yellow, and then sprinkle with black sesame seeds to taste.

Put the corn grains into the food processor, add water to beat into a thick slurry, then knead into small pieces, place them on the corn husk, steam them in the pot and eat them, the specific method is introduced below

Ingredients: 1000 grams of waxy corn.

Excipients: appropriate amount of corn husks.

Production steps: 1. Break off the corn grains by hand for later use.

<>3. Clean the corn husks, drain and set aside.

4. Roll the corn syrup into small lumps, put it on the corn husk, and then use scissors to remove the excess corn husk.

5. Place the finished corn cake neatly in the steamer.

6. Put it in a steamer, steam for 15 minutes, and simmer for 5 minutes.

7. Finished product drawing.

Notes:When buying corn, you should buy waxy corn with full grains and a little old, such waxy corn has a lot of pulp, delicate, soft and glutinous taste, don't forget to bring some corn husks and wrap corn cakes.

1. After washing the leaves of Aizhihan, soak them in water for 24 hours to remove the bitter taste.

2. Blanch the soaked mugwort leaves in hot water for 2 minutes, remove them and soak them in cold water, and continue to soak for 1 hour.

3. Squeeze out the soaked mugwort leaves and chop them into minced pieces.

4. Put the glutinous rice flour and chopped mugwort leaves in a large bowl, add about 100ml of water, and knead it into a non-sticky, slightly dry dough.

5. Fry the peanuts and sesame seeds in a wok until fragrant, put them in a thick plastic bag after cooling, crush them with a rolling pin, then add white sugar and continue to grind them into slightly crushed, put them in a small bowl, and mix well.

6. Pick a little dough, knead it into a flat circle in your hand, put in a little peanut sesame filling, and then pinch it tightly in the middle on all sides, knead the interface solidly, and make a spherical shape like a rice ball.

7. After boiling water in the steamer, put the prepared mugwort baba on corn leaves or grapefruit leaves, put it in the steamer and steam it for 10 minutes, turn off the heat and take out the leaves, and then eat.