Name: Famous Wuyuan Dishes-steamed Meat
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 1, about 1500g White radish; 150g Three layers of meat; 2 pieces Chives; 2 tablets ginger; 1 teaspoon salt; 1 tablespoon Soy sauce; 1/2 tablespoon Cooking Wine; 1 teaspoon Sugar; a little Chili noodles; 1 tablespoon Sticky rice; 1 tablespoon Glutinous rice flour

Famous Wuyuan Dishes-steamed Meat

by Poetic heart

5.0 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

In a remote place, there is a paradise known as the "Hometown of Books" and "Hometown of Tea", and is hailed as "the most beautiful village in China" by the outside world. That is my hometown-Wuyuan.
There are beautiful scenery and simple folk customs. There are countless delicacies in the ancient village of Xiaoqiaoliu River. Whether it’s marrying a daughter-in-law, marrying a daughter, or giving birth to a child, or having a birthday, there is one of the most common and delicious dishes at the banquet, that is-"steamed meat"

Because the main ingredient of this dish is the most white radish in the mountains, and its taste is better than eating meat, it is called "sairou", and therefore the dish is steamed with the most distinctive way of noodles in Wuyuan, hence the name—" Steamed meat"

Because dried radish shreds are irradiated by the sun's ultraviolet rays, not only are they not pungent or spicy, but the content of calcium, iron, vitamin B1, and B2 is correspondingly increased. It has a variety of functions such as diuresis, digestion, smoothing of qi, phlegm, dissipating blood stasis, and detoxification.

The "steamed meat" shredded radish absorbs the fat of the meat, so it is fragrant and delicious. Because the fat of the meat is absorbed by the shredded radish, the meat of this dish is rich, fat and not greasy. "

Famous Wuyuan Dishes-steamed Meat

1. The main ingredient is white radish and the ingredients are three-layered meat.

2. All seasoning diagrams.

3. Wash the white radish and shred it.

4. It is dried for 2 days in the sun, and dried into dried radish shreds.

5. Soak dried radish shreds in water for half an hour.

6. Cut the three layers of meat into small strips.

7. Add 1/2 tablespoon of light soy sauce, 1/2 tablespoon of cooking wine, and 1/2 teaspoon of salt. Grab well and marinate for a while.

8. Wash the chives and ginger and chop finely.

9. Soak the shredded radish, gently squeeze off the water, and put it in a larger pot.

10. Add appropriate amount of chili noodles and 1 teaspoon of sugar, add 1/2 tablespoon of salt and 1/2 tablespoon of light soy sauce.

11. Stir gently and evenly.

12. Add the marinated three layers of meat.

13. Stir well again.

14. Add 1 tablespoon of sticky rice flour and 1 tablespoon of glutinous rice flour.

15. Continue to stir evenly.

16. Spread special steamed vegetable gauze on the steamer.

17. Gently spread the mixed shredded radish in the steamer.

18. Put it in a steamer where the water has already boiled, and steam for 15 minutes on high heat. Turn off the heat and steam for 2 minutes.

19. Open the lid, sprinkle with minced ginger and chives, and mix well.

Tips:
Poetry heart phrase:

1: The shredded radish can be dried and dried at a time, which is convenient for consumption at any time. If you don’t have dried shredded radish, you can also use fresh shredded radish. First, cut the white radish into thin shreds, then add salt to pickle it. After the water comes out, use your hands to squeeze out the water. But the taste is slightly worse.

2: If you are using fresh shredded radish, use sticky rice noodles for all the flour, because fresh shredded radish has a higher moisture content. If you use glutinous rice flour, the cooked dish will be too soft. If you use dried shredded radish that has been sun-dried for several days, you can also use glutinous rice flour, because the dried shredded radish has no moisture.

3: When steaming, it should be steamed in a steamer, not on a plate. This is the key to this dish. But because it is steamed in a steamer, it is recommended to use a steamer, because the steamer of the steamer is relatively high, so that the water below will not hit the steamer due to boiling. If you use a wok or pan, you must pay attention to the amount of water.