Steamed Pork Slices with Red Bean Paste

Method of meat with sand:

Raw materials for making sandwich meat:

Pig fat meat 500g, wash sand 75g, rose 25g, glutinous rice 100g. Brown sugar 50g, lard 50g, white sugar 25g.

Processing steps of sandwich meat:

Scrape and clean the pork, cook it in the pan until it is just cooked, take it out to cool, cut 16 pieces (about 8 cm long, 4.5 cm wide and 0.7 cm thick) with a knife, and then cut each piece of meat into two pieces connected by skin. Stir fry brown sugar in the pot, add wash sand and lard, stir well, add rose and pound well. Then put the stuffing in the meat slice sandwich, press it into a flat shape, and place it in the steaming bowl one by one to form a circle. Soak the glutinous rice in clean water for half an hour, wrap it in clean cloth, steam it for 20 minutes, take it out, soak it in clean water once, steam it until soft, mix it with brown sugar and lard, put it in the steaming bowl with sliced meat, steam it with sand meat (about 2 hours), put it on the plate, sprinkle with white sugar.

The characteristics of sand meat are as follows

Sweet and fragrant glutinous cake, plump but not greasy.

Steamed Pork Slices with Red Bean Paste

Jiasha meat is a famous local traditional dish in Sichuan Province. It is also called Xisha meat and sweet Shaobai. It belongs to the traditional beet of Sichuan flavor. Pig streaky pork is selected. The bean paste is sandwiched into the meat slices and steamed until it is crisp and soft. It is served as a sweet food. It's white and red, sweet and glutinous, fat but not greasy. It's the most popular dish among the elderly. In Sichuan, Jiasha meat is one of the traditional nine bowl steamed dishes. When local people get married, have a birthday party or have a banquet with guests, they always take "jiudouwan" as the main course to entertain the guests. The sand meat is an indispensable delicacy. But some places in Sichuan don't use this dish for marriage, which has different meanings.

practice

Practice 1

Manufacturing materials

Ingredients: pork ribs (pork) (500g) red bean paste (200g)

Accessories: glutinous rice (100g), walnut (150g) and preserved apple (100g)

Seasoning: sugar (50g), honey (10g), rapeseed oil (60g)

Production technology

1. Remove the hair from the pork, wash it, put it into the soup pot and cook it until it is seven years old. Remove it. Put honey water on the skin of the pork while it is hot and let it cool;

2. Heat up the frying pan, add rapeseed oil, when it is 50% hot, deep fry the pork until it is chestnut, and remove the oil;

3. Deep fry the walnuts in the pan and drain the oil;

4. Beat the oiled walnut kernel into powder and mix with bean paste;

5. Wash the glutinous rice, add water to the pot and cook it into glutinous rice;

6. Cut the preserved fruit into small pieces and mix with glutinous rice;

7. Cut the streaky pork into blade, put the bean paste in the middle, put it into the bowl, spread the glutinous rice and steam it in the cage;

8. Take it out and put it into the plate. Pour on the boiled honey and sugar.

Process tips

1. Steaming for about 1.5 hours with enough gas in high fire. If it is fat, it will be fat but not greasy, sweet and delicious;

2. Due to the frying process, 1000 grams of rapeseed oil should be prepared.

Practice 2

Materials used

500 grams of streaky pork

accessories

Half bowl of glutinous rice

100g bean paste

Seasoning

2 teaspoons soy sauce

Sugar 20g

1 scoop of pork

Honey 1 teaspoon

Appropriate amount of water

Practice 3

< I1. < / I prepare streaky pork (three or more layers is better)

Add water to the pan, put the pork in, cook until it is broken and remove

< I3. < / I dry the surface of pigskin, apply soy sauce and color

< I4. < / I apply another layer of honey

< i5. < / I the painted skin is very beautiful

< I6. < / I take another pot and add oil (not too much). When the oil temperature is 60% or 70%, the skin of the meat is facing down and put it into the pot. At this time, the oil in the pot will splash around. It's better to use the lid to resist it, or it's safer to directly cover the lid

< i7. < / I deep fry until the skin is brown and remove

< I8. < / I put it into the boiling water and continue to cook for 7 or 8 minutes. The purpose of this is to remove the greasy and wrinkle the skin of the steamed meat

Wash the pan, dry it, dig in a large spoon of lard and stir fry over low heat

< I10. < / I after boiling the glutinous rice in water, pour it in (soak the glutinous rice 24 hours in advance)

< i11. < / I add an appropriate amount of white sugar (optional, or sprinkle white sugar on the surface when eating)

Medium heat, stir well

Scoop out the fried glutinous rice

< i14. < / I prepare the bean paste

At this time, the meat is also cooled and cut into "even slices", that is, the first knife does not cut, and the second knife cuts again

< i16. < / I put the bean paste into the continuous clip and press it flat

< i17. < / I place the sliced meat and skin down at the bottom of the bowl

Put the fried glutinous rice on top of it and compact it

< i19. < / I put it into the steamer, remember to add enough water, first high fire, then low fire, at least 2 hours

Take it out and put it on the plate. Sprinkle with sugar

Practice 4

1. After deep frying, the color is golden and crystal clear;

2. The fried skin is boiled in the broth, which can not only remove the greasy effect, but also have the wrinkle effect after steaming;

3. Fried glutinous rice with lard and sugar is more fragrant, which is also a traditional way. Worry about fat content is too high, can omit this step, glutinous rice bubble soft, directly and meat together on the pot steaming;

4. The most difficult part of sand meat is to cut the "knife clip". Put the meat into the refrigerator for a quick freeze. It's better to cut the meat a little harder. The "knife clip" cut by a good cook is thin and large. After a long time of steaming, the meat is thin and transparent, revealing the ochre red bean paste filling inside.

 

Characteristics of dishes

Malnutrition recuperation, tonifying and nourishing, recuperation dishes are white and red, sweet and glutinous, fat but not greasy, which are most loved by the elderly.

nutritive value

Pork ribs (pork): pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; it has the effect of nourishing kidney and blood, nourishing yin and moistening dryness; however, due to the high content of cholesterol in pork, it is not suitable for obese people and those with high blood lipid to eat more.

Red bean paste: red bean paste contains protein, fat, carbohydrates, B vitamins, vitamin E, calcium, phosphorus, potassium, zinc and other nutrients. It has the effect of invigorating the spleen and promoting diuresis, clearing away heat and dampness, detumescence and detoxification. Bean paste contains more starch, eating too much at a time will lead to abdominal distension.

Glutinous rice: glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch. It is rich in nutrition and is a kind of warm and strong food. It has the effect of Tonifying the middle and Qi, strengthening the spleen and stomach, and stopping deficiency sweating. It can relieve deficiency cold of spleen and stomach, poor appetite, abdominal distension and diarrhea. Glutinous rice has astringent effect and good dietotherapy effect on frequent urination and night sweating .

Walnut: walnut is a popular snack. It is rich in protein, fatty acid, vitamin B, vitamin E, calcium, magnesium, selenium and other nutrients. It can prevent cell aging, strengthen brain, enhance memory and delay aging, reduce intestinal absorption of cholesterol, moisten skin and black hair. It is especially suitable for patients with arteriosclerosis, hypertension, coronary heart disease and mental health Workers eat more, which can relieve fatigue and stress.

Walnut is sweet in taste and warm in nature; it can enter the kidney and lung meridian; it can tonify the kidney and strengthen the essence, warm the lung and relieve asthma, moisten the intestines and relieve constipation; it is mainly used for kidney deficiency asthma, low back pain and weak feet, impotence spermatorrhea, frequent urination, stone drenching and dry stool.

The recipe is complementary

Pork ribs (pork): pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey, mutton liver, coriander, turtle, water chestnut, buckwheat, quail and beef.

Red bean paste: red bean should not be cooked with rice, and it will cause mouth sores when eating; it is not suitable to eat with mutton; red bean and Morchella can be eaten together: eating together will cause poisoning; carp and red bean can be eaten together.

Glutinous rice: glutinous rice should not be eaten with chicken.

Walnut: walnut can not be eaten with chicken meat and wine.

Nutrients

·Heat (5714.00 kcal)

·Protein (145.73 g)

·Fat (385.09 g)

·Carbohydrates (348.51g)

·Dietary fiber (32.45g)

·Vitamin A (69.50 μ g)

·Carotene (70.00 μ g)

·Thiamine (0.92 mg