Mixed sand meat (sweet and white)

Mixed sand meat (sweet and white)

Introduction:

"When I was young, I lived in eastern Sichuan, and now I have jurisdiction over Chongqing, where people are outstanding and products are abundant. When I was a child, I often participated in all kinds of banquets of relatives and friends under the guidance of my parents. Three steams and nine buckles were common dishes in folk festive banquets at that time. The main ingredients were meat, and pork, pork elbow, chicken, duck, fish and other materials were used for processing by steaming and stewing. The finished products were steamed pork (steamed pork), steamed elbow and steamed crisp meat They are usually served in a bucket bowl with nine bowls, and then served with four or six cold dishes (usually made of peanuts, heart, tongue, liver, stomach, chicken, etc.; two fried meat dishes, usually with sliced meat, some with fried pork liver, kidney, etc.), and one or two soup dishes, Such as shrimp soup (there seems to be no shrimp), chicken soup, but also on a fried vegetables, very local flavor. At that time, the banquet was dominated by the eight immortals table, with eight people sitting on it. There are only eight pieces of sand meat in a bowl, one for each person, no more, no less. The two pieces of uncut pork are sandwiched with a thick layer of red bean paste, and covered with red dates and glutinous rice. After a long time of steaming in the steamer, the fat meat is thin and transparent, and the glutinous rice is sweet and soft. A wanderer who has been away from home for too long will always think of this local dish. It seems that if he takes a bite, his hometown is not far away. "

Production steps:

Materials required:

Pork: 250g

Red bean paste: 500g

Glutinous rice: 250g

Red dates: moderate

Wolfberry: a little

Brown sugar: right amount

Veteran: a little

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet