steamed pork with rice flour

steamed pork with rice flour

Introduction:

"At the beginning of autumn, there is a saying that" stick autumn fat "among the people. It is popular to weigh people by hanging scales on the day of the beginning of autumn, and compare their weight with that of the beginning of summer to test their fatness and thinness. Weight loss is called "bitter summer". At that time, people's judgment of health was usually based on fat and thin. Thin, of course, need to "fill", fill the way is "paste autumn fat", eat delicious food, of course, preferred to eat meat, "with meat paste fat". Now, although you don't need to "tie fat" on your body, you still need it on your mouth. My family said that as long as there is meat into the mouth, awesome. Autumn tiger, it's hot. I don't want to stay in the kitchen for a long time. It's easy to make steamed dishes

Production steps:

Step 1: prepare pork, dried squid, mushrooms and steamed rice noodles.

Step 2: soak the squid with mushrooms and cut it into small pieces.

Step 3: blanch in boiling water and take out.

Step 4: blanch pork with boiling water.

Step 5: blanched meat, with a knife around the four sides of the long strip, do not cut off, and then with ginger, cooking wine, soy sauce, Sufu juice grasp well pickled.

Step 6: wrap the steamed meat with rice flour and spread it evenly by hand to make the meat evenly covered with rice flour.

Step 7: roll the meat into a square, put the skin down into a square glass container, and cover it with mushrooms and squid.

Step 8: put into electric pressure cooker and steam for 40 minutes.

Step 9: turn the steamed meat upside down on the plate, place cucumber slices and sprinkle with scallion. Awesome!

Materials required:

Pork: a big piece

Dried squid: moderate

Lentinus edodes: right amount

Cucumber: moderate

Salt: right amount

Sufu juice: right amount

Cooking wine: moderate

Soy sauce: moderate

Steamed meat rice noodles: right amount

Ginger powder: appropriate amount

Scallion: right amount

Note: the rice noodles I use are salt free, so I give a little salt when I marinate. If I use rice noodles with salt, don't add salt.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh