Steamed pork It is a famous Sichuan dish, can rice be used directly for steamed pork?

You can't use rice directly for tamales, because if you use rice directly, the tamales don't taste very good.

Steamed pork is generally glutinous rice flour, you can use rice, but you can use mashed, not too fine, so you have to soak it in advance. The pork is dipped in rice flour on both sides, and the slices are placed in a large bowl of steamed meat, with the lean meat placed on the bottom and the fatty meat on the surface.

It is better not to do this, because doing so may taste particularly dry and do not have the so-called fragrant and glutinous feeling.

What kind of Sichuan food? Obviously Jiangxi tamales. Talk nonsense.

The tamales are fragrant and glutinous, fat but not greasy, and are deeply loved by everyone, and the tamales are usedPork belly is steamed with rice flour and seasonings, the production is also very simple, fragrant and glutinous, delicious and enjoyable, when my family celebrates the New Year, guests come to the house, and my father will make this steamed pork.

Steamed pork is a classic Hunan dish, steamed pork should be done in many places, the practice of each place may be different, steamed pork is fat but not greasy, fragrant and glutinous, very delicious, I also like to eat steamed pork, I also like to eat my father's steamed pork the most, when the Chinese New Year guests come to the house, my father will make this steamed pork, the production is very simple, let's share what is the practice of authentic steamed pork in Sichuan.

1. Steps to make tamales.

1. Ingredients: pork belly, potatoes, glutinous rice, star anise, cinnamon, Sichuan pepper, ginger, 2 spoons of light soy sauce, half a spoon of dark soy sauce, 1 spoonful of cooking wine, 1 spoonful of oyster sauce, appropriate amount of chicken essence, appropriate amount of five-spice powder, 1 spoonful of bean paste, and a small piece of bean curd.

2. To buy fresh pork belly with skin, heat the pot to burn the pork belly skin, soak it in water after cooking, then scrape and wash the pork skin, and cut the pork belly into thick and uniform meat slices.

3. Wash the ginger, chop it and put it in a bowl, add water to soak it for later use; Wash the potatoes and cut them into cubes for later use; Next, make steamed pork noodles to make them more delicious, wash the glutinous rice and drain the water.

4. Heat the wok, put the glutinous rice in, add star anise, pepper, cinnamon, and fry over low heat, keep turning to make the glutinous rice evenly heated, fry until the glutinous rice turns yellow, put it out and put it in the crusher to break it, don't beat it too much, the steamed meat powder is ready.

5. Put the pork belly slices in a pot, add light soy sauce, oyster sauce, cooking wine, bean paste, chicken essence, five-spice powder, dark soy sauce, a small piece of bean curd mashed inside, then add the soaked ginger juice, stir well, and marinate for 20 minutes.

6. After the pork belly is marinated, add the steamed meat powder, stir well, so that each piece of meat is evenly coated with the steamed meat powder, spread the meat slices with the skin down in the steaming bowl, and put the cut potatoes on top of the meat.

7. Add enough water to the steamer, put the steaming bowl in, it is best to cover the steaming bowl with a plate, boil the water and steam it for an hour and 30 minutes, after steaming, put it upside down on the plate, sprinkle with chopped green onions, and the good-looking and delicious tamales are ready.

Tips

1. To make steamed pork, you should choose fresh pork belly, which will be soft and glutinous and delicious, and the meat should be marinated with seasonings, so that it is more flavorful, and you can also put seasonings according to your own taste.

First of all, marinate the pork belly, add some cooking wine and starch, then wrap it in a layer of rice noodles, put it in the pot and add some of your favorite hot sauce when it is steamed, and put some chopped green onions, which are very delicious, spicy and delicious.

First prepare some fresh tenderloin, cut it into large slices for later use, then beat an egg into a bowl, add pepper, five-spice powder, salt, chicken powder, etc., stir well, then put the tenderloin into the batter, add oil and fry until golden brown and take it out, fry the fish, then put the steamed meat powder, put taro in the bowl, and then spread the meat evenly on the taro, put in the seasoning, and steam it in the pot.

1. The most important thing to make tamales is the meat, and the meat must be washed first, and the skin of the meat cannot be removed. So let's burn the skin of the meat with fire, then scrape it and wash it with water.

2. Wash and peel the potatoes and cut them into cubes. Cut the green onion into sections. Wash and slice the ginger. Wash the shallots and chop them.

3. Add water to the pot, then put the meat, cooking wine, ginger slices, and green onions, light the fire and cook, boil thoroughly, take it out, and cut it into slices.

4. Steamed pork rice noodles go directly to the street to buy a pack, it's too troublesome to make it yourself, and it is quick to buy it outside.

The authentic method of Sichuan tamales is as follows

Step 1: Prepare a pound of fresh pork belly from Chakaiqiao, then cut the pork belly evenly into thin slices.

Step 2: Wash the pumpkin and potatoes, cut them into small pieces, put them in a bowl, and add a little bit of fluffy salt and set aside.

Step 3: Finely chop the ginger and garlic as much as possible, and if possible, put the ginger and garlic into the machine and puree. Then put the ingredients light soy sauce, Sichuan pepper, chicken essence, salt and garlic together in a bowl, stir well, and put it on the side of Sun Ji to prepare for later use.

Step 4: Put the sliced pork belly in a seasoning bowl, stir well with the seasoning, and then spread the steamed pork powder on top of the pork belly.

Step 5: Put the chopped beans and pumpkin pieces into the steamer, and when finished, place the seasoned pork belly slices in the steamer in turn.

Step 6: After adding water to the pot, put the steamer in the pot, cover it, and steam it over high heat for 30 minutes. Once you've smelled the aroma, turn off the heat and serve.

1. Cut the meat into pieces, not too big, not too small, just press everyone to the right one.

2. Prepare a green onion and change the section; Ginger slices; Sichuan peppercorns to taste.

3. Potato hob blocks.

4 Use salt, light soy sauce, dark soy sauce, Sichuan pepper noodles, sea pepper noodles, pepper powder, sugar to taste the meat, and add ginger slices and green onions.

5. Heat the pot, pour in the powder, add peppercorns, and stir-fry. When you feel a little sticky, pour some oil into it, and fry it until the powder is golden brown, and that's it!

6. Pour the delicious meat and potatoes into the pot, mix with powder and evenly.

7. On the steamer, first on high heat for 10 minutes, and then change to medium heat for about half an hour, the specific time is mastered.

Specialty Sichuan authentic tamales.

Ingredients: 250g of pork belly, 200g of potatoes, 100g of glutinous rice, 200g of ordinary rice, 50g of chives, an egg, 25g of brown sugar, 30g of Pixian bean paste, 10g of blended oil, 25g of five-spice powder, 10g of tofu milk, ground peppercorns, chili noodles, dark soy sauce, salt, chicken essence, cooking wine, ginger, and sesame oil.

Slightly spicy taste, steaming process, one hour time-consuming, simple and difficult.

Method: First of all, select the best pork belly and blanch it with fire. Then wash the pork belly with warm water. After washing and scraping the potatoes, change the knife and cut them into medium-sized triangles.

2.Finely chop the chives, stir-fry the peppercorns until fragrant, beat them into powder with a seasoning machine, and heat the brown sugar in the microwave oven on high heat for one minute to melt and set aside. Cut the pork belly into cubes. Finely chop the ginger. Pixian watercress is finely chopped. Tofu milk is rotten.

3.Add a pinch of salt. Wine. Allspice. Dark soy sauce, tofu milk, brown sugar, Pixian bean paste, minced peppercorns. Chilli flakes. Essence of chicken, blended oil, minced ginger. Code taste for half an hour.

Special Instructions. I made the allspice powder myself. Pepper noodles are added to it. If you are buying five-spice powder, you need to add pepper noodles in this step. Because the light was dim and the flash was used, the effect was a bit distorted.

4.Crack an egg into the delicious meat. Reconcile in a clockwise direction.

This is a trick I learned from a veteran. It is said that the tamales made in this way will be dry. Not like a lot of people do.

Dripping water. Afterwards, pour the chopped potato cubes into the meat and mix well. Make an effort to make each piece of potato stick to the top.

5.Use an iron pot to mix the glutinous rice. White rice, salt and sauté until fragrant. Add a small amount of ground peppercorns. Chilli flakes. Ground with a spicer to make coarse granules. Friends who don't have the conditions can buy rice noodles for steamed meat directly in the market.

6.Attention, this step is crucial. Pour the ground rice noodles into a bowl in 3 portions. Grasp with both hands, trying to make sure that all the rice noodles stick to the pork and potatoes.

7.Bottom with gauze. Top the bottom layer with potatoes. Then spread the pork evenly on top and steam it on high heat for 40 minutes.

8.After removal, pour an even layer of sesame oil on the surface of the dish. Sprinkle with chives or coriander and serve.

Tips are especially indicated. I made the allspice powder myself. Pepper noodles are added to it. If you are buying five-spice powder, you need to add pepper noodles to this step.

Ingredients and seasonings:

300 grams of pork belly, 150 grams of rice, 10 grams of red oil bean paste, 2 grams of dark soy sauce, appropriate amount of spices, appropriate amount of chili noodles, and Sichuan pepper noodles.

How to make:1Seasoned marinated pork belly.

300 grams of pork belly, cut into slices, add 10 grams of red oil bean paste, 2 grams of dark soy sauce, appropriate amount of chili noodles and peppercorn noodles, stir well to marinate.

2.Stir-fried rice noodles.

Put the rice with Sichuan pepper, bay leaves, star anise, cinnamon, cumin on a pot and stir-fry over low heat. Stir-fry until browned and cut with rice flavor. After cooling, pick out the material. Use a rolling pin or a food processor to make the fried rice into small grains.

3.Steamed rice noodle meat.

Pour the rice noodles into the marinated pork belly and stir well, then use a large bowl or small steamer to put the meat in and stack it neatly. Boil water in a pot, and when the water boils, put the rice noodles and meat on the steaming drawer and start steaming. The steaming time is 30 minutes, if you want to be glutinous, then steam more on low heat.

Precautions: 1. The pork belly must be marinated to taste. 2.Stir-fried rice noodles are easy to scorch, so there must be stir-fried over low heat. 3.Chili noodles and Sichuan pepper noodles are adjusted according to your own taste.

Ingredients: 400 grams of pork belly, 200 grams of potatoes, 150 grams of steamed pork rice noodles, 10 mg of cooking wine, a little five-spice powder.

Black bean stuffed soy sauce 20ml.

Peel the potatoes and cut them into thick strips and set aside.

Wash the pork belly and cut it into thin slices.

Add 20ml of Maruso black bean alcohol stuffed soy sauce.

Add another 10ml of cooking wine and a little five-spice powder, stir well, marinate for about 30 minutes, add steamed pork rice noodles, grasp well, and let each piece of meat be coated with rice noodles.

Stack potato strips on the plate[3], then place the meat slices on top of the potato strips, put them on the steamer, cover the pot and steam over high heat for 40 minutes.

Finally, sprinkle with chopped green onions, and the [tamale] is ready to melt fat but not greasy.

Ingredients: pork belly, sweet potato, homemade steamed pork powder.

Ingredients: 1 tablespoon sugar, salt, 1 tablespoon light soy sauce, 3 tablespoons of old sauce, 1 tablespoon of oyster sauce, 4 rice dumpling leaves, 2 tablespoons of Pixian bean paste, 1 tablespoon of cooking wine. [1]

Steps: 2. Fry until the rice is fragrant, browned and dry, and spread out in a bowl to cool.

3. Use a food processor to whip the fried rice and spices slightly into coarser rice grains.

4. Cut the pork belly into long thin slices, add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 3 tablespoons of dark soy sauce, 2 tablespoons of Pixian bean paste, 1 tablespoon of sugar, 1 tablespoon of oyster sauce to the cut pork belly, mix well and marinate for half an hour.

The soft pork belly with skin is changed to a knife with 6 cm and a thick centimeter of slices, marinated in cooking wine, salt, monosodium glutamate, pepper, minced ginger and soy sauce, mixed with spiced rice noodles and steamed on high heat to take out, sprinkled with chopped green onions, the main characteristics of this dish are fragrant, steamed meat is soft and rotten, fat but not greasy; Take "steamed loach fish" as an example: select 10 wild loaches (50 grams) fed with water for several days, cut their belly, remove the back thorns, keep the head and tail, add ginger, salt, monosodium glutamate, pepper, cooking wine, marinate for ten minutes and then pat the steamed vegetable rice noodles, steam them in the basket, sprinkle green onions on the table, and place the steamed loaches shaped like delphinium on the plate, with the steamed fish juice (salt, monosodium glutamate, ginger rice, balsamic vinegar, soy sauce, sesame oil and soup mixed with the flavored sauce) and it is done.

The characteristics of this dish are: loach is delicious, rich in nutrition, traditional Chinese medicine believes that its taste is sweet and flat, has the effect of warming and benefiting qi, dispelling dampness and evil, and is the food therapy of liver disease, diabetes and urinary system. And a well-made "steamed radish shreds" are as white as jade and crystal clear.

Green green onions, small grinding sesame oil and a thick pink fragrance will immediately arouse your infinite appetite!

Select pork belly with skin (preferably three layers of pork belly), first burn the skin to remove the pig hair and then clean it for later use. Selected grass carp to set aside. Shred the white radish and set aside.

Steps: 1) Change the washed pork belly with skin into 10 cm long and thick slices, rinse and rinse with running water for more than 2 hours, drain and set aside.

2) Mix the minced ginger, red bean curd, flavored powder, oyster sauce, cooking wine, pepper, sweet noodle sauce and soy sauce for later use.

3) Soak the steamed pork rice noodles with a little hot water, mix well with the spare pork belly, steam for about 90 minutes, buckle the plate and sprinkle a little green onion on top. (Steamed pork takes a long time, so it can be steamed in advance for later use.) ）

4) Grass carp can be mixed and steamed with rice noodles when it is produced.

5) Shredded radish should be seasoned with white rice flour and mixed well, steamed and served together with steamed meat and fish.

To make delicious rice noodle meat, we first need to prepare pork belly, steamed pork rice noodles, pumpkin, soy sauce, sugar, cooking wine, chicken essence, green onion, ginger and garlic, sweet noodle sauce, and hot sauce. The pork belly is first skinned and then thinly sliced. After putting the pork belly slices in a bowl, pour sweet noodle sauce, hot sauce, soy sauce, sugar, cooking wine and chicken essence into it in turn, and also add green onions, ginger and garlic, stir and mix well to marinate for half an hour.

After marinating, we need to use chopsticks to remove the green onions, ginger, garlic, and then pour in steamed pork powder, if we feel that the rice noodle meat is too dry, then you can add an appropriate amount of water, and then you need to let each piece of meat be covered with rice noodles. Cut the pumpkin into thick slices and spread them on a plate, then put the meat wrapped in rice flour and put it on the plate one by one. Then steam over high heat for 30 minutes.

Tips on how to make rice noodle meat.

If you want to cook delicious rice noodle meat, the first meat used must be lean meat, that is to say, the meat needs to choose the fat three and seven thin, because the lean pork needs to be wrapped in rice noodles to eat, if it feels very dry, then we can add some oil or water to it, or we can sprinkle some water when it is steamed to almost cook, and then continue to steam, so that the taste and taste of the rice noodle meat can be better.

When cooking rice noodle meat, you need to pay attention to the fact that the steaming time is not too long, if the steaming time is not long enough, then you can let the rice noodles absorb water and expand, and then steam will not dry out, so when steaming rice noodle meat, the longer the steaming time is better. It takes at least 45 minutes or more. When making rice noodle meat, it is best not to use a steamer, the best way is to use a pressure cooker.

It can make the taste of rice noodles and meat taste better.