Sweet and white longan

Sweet and white longan

Raw materials for making sweet and white longan

Pig fat meat 500g, red dates 75g, wash sand 50g, glutinous rice 100g, brown sugar 15g, lard 10g, sugar 20g, water soybean powder 10g.

The processing steps of sweet and white longan are as follows:

Burn the skin of red jujube slightly scorched on charcoal fire, soak in water for 20 minutes, remove the skin core, roll and wash sand. The fat pork is cooked, picked up for air cooling, cut into pieces about 7 cm long, 2 cm wide and 0.3 cm thick, wrap each piece with a jujube roll, form a cylinder, and stand in a steaming bowl. After the glutinous rice is washed and soaked, it is steamed in the cage. Take out the glutinous rice, add brown sugar and lard, mix well, put it into the steaming bowl with meat roll as the bottom, and steamed in the cage (about half an hour). Put a little sugar and water in the frying pan, thicken it into crystal juice, take out the steamed juice, turn it into white, put it in the disc, and then pour the juice.

Characteristics of sweet and white longan

Beautiful appearance, sweet, fat and waxy.

Sweet and white longan

Longan tianshaobai is a special traditional dish, which belongs to Sichuan cuisine. The main raw materials are pork and jujube. The taste is sweet and sweet. The finished product is plump and generous, oily and bright. The meat is sweet, crisp and soft, fat but not greasy. The glutinous rice is moist and soft, and the washing sand is sweet, crisp and palatable. It is the best choice in winter.

raw material

500 grams of pig fat. 75 grams of red dates, 50 grams of washed sand, 100 grams of glutinous rice. 15 g brown sugar, 10 g lard, 20 g white sugar, 10 g water soybean powder.

Method 1

Burn the skin of red jujube slightly scorched on charcoal fire, soak in water for 20 minutes, remove the skin core, roll and wash sand. The fat pork is cooked, picked up for air cooling, cut into pieces about 7 cm long, 2 cm wide and 0.3 cm thick, wrap each piece with a jujube roll, form a cylinder, and stand in a steaming bowl. After washing and soaking the glutinous rice, steam the fat in the cage. Take out the glutinous rice and mix it with brown sugar and lard. Put it into a steaming bowl with meat rolls as the bottom. Steam the glutinous rice in the cage for about half an hour. Put a little sugar and water in the frying pan, thicken it into crystal juice, take out the steamed juice, turn it into white, put it in the disc, and then pour the juice.

Method 2

[raw materials]

Pork with skin and ribs. 400g rose... 10g

Wash sand..... 75g brown sugar..... 80g

Glutinous rice... 200g ice sugar juice... 25g

Sugar powder... 50g, pig oil... 65g

[cooking method]

1. Put the pork into the boiling water for about 20 minutes, remove it, put the rock sugar juice on the pork slices while it is hot, and after cooling, cut into 20 slices of 6.7 cm long, 1.7 cm wide and 0.3 cm thick.

2. Put the frying pan on medium heat, stir fry 30g brown sugar, add 30g washing sand and pig oil, stir well, shovel into a bowl, add rose, mix well, roll into 20 rolls. Wrap each piece of meat in a roll, and set it in three fish bowls.

3. Soak the glutinous rice in clean water for 30 minutes after washing, wrap it in gauze, steam it in the cage, mix brown sugar and pig oil in glutinous rice, and put them into a set bowl of white fish for the bottom. Steam the fertilizer over high heat. When out of the cage, add a little sugar and water into the frying pan. Thicken it into crystal juice and pour it on.

[process key]

1. "Tianshaobai" is also called "Jiasha meat". It is one of the famous sugarbeets with Sichuan local flavor of "three steamed and nine buckled".

2. Don't boil brown sugar in too much water, steamed glutinous rice, washed sand, don't fry dry, have some water. The pork must be steamed.

[flavor characteristics]

1. In rural areas of Sichuan Province, a kind of banquet called "Tian Xi" is popular. This kind of banquet has the characteristics of not sticking to the venue, using local materials, not being new, simple and affordable. Because the cooking method uses steaming button, it is also known as "three steaming nine buttons". "Tian Shao Bai" is one of them.

2. Longan sweet burnt white sweet flavor type, the finished product is plump and generous, oily and bright, the meat is sweet, crisp and soft, fat but not greasy: the glutinous rice is moist and soft, and the washing sand is sweet, crisp and loose. It is the best choice in winter.

Longitude: 104.06573486

Latitude: 30.65946198