Seasonal Delicacy "lotus Leaf Steamed Pork"

Seasonal Delicacy "lotus Leaf Steamed Pork"

1. First cut the pork belly into 8 cm long 0.3-0.4 cm thick slices, and put Liubiju thin yellow sauce into the cut slices.

2. Pour in soy sauce and dark soy sauce, and pour in rice wine.

3. Add sugar and sprinkle a little MSG.

4. Pour in an appropriate amount of peanut oil and sesame oil.

5. Finally, put in shredded green onion and shredded ginger, and repeatedly grasp with your hands to fully inhale the seasoning and water into the meat.

6. Put the rice and star anise into the pot and fry over low heat, turn off the heat when the rice is golden brown, then pour in the five-spice powder and mix well. At this time, the temperature in the pot is very high. Just use the remaining temperature to make the five-spice The powder has a scent after blanching, and should not be put in advance, otherwise the five-spice powder will be easy to paste.

7. Spread the fried rice flat in a metal pan and let cool.

8. Put the dried rice and star anise into the cooking machine, and beat at high speed for three seconds to make the rice into fine grains.

9. Pour the whipped rice into the meat, mix the rice and meat, and then add doubled water.

10. After adding the water, grasp it with your hands to make the taste even.

11. Then cover it with plastic wrap and seal it, put it in the refrigerator and marinate for 5-6 hours to make it delicious.

12. Cut off the stem of the fresh lotus leaf and the root that connects the leaf, and then cut the lotus leaf to a suitable size according to your needs.

13. Put the cut lotus leaves in boiling water and blanch them for 3 minutes, then cool them down to soften and sterilize them.

14. Take out the marinated noodles, the meat and rice noodles at this time have fully absorbed the water and are very tasty.

15. Then wrap the meat and rice noodles into small packets with lotus leaves, with only one piece of meat in each packet.

16. Wrap it and put it into the iron pan, and put the iron pan in the cage.

17. Cover the pot and bring it to a boil under cold water. After the water is boiled, use medium heat to steam for 60 minutes.

18. After steaming, take out the code plate and serve on the table. If it is best to use a small cage, it can be served together with the small cage to make it more delicate.

Tips:

The characteristics of steamed meat with lotus leaf powder; the easy-coded tray is neat and beautiful, the lotus leaf can cool the blood and detoxify, the meat is crispy and the rice noodles are soft and waxy, the taste is fragrant and fat but not greasy.



Tips;

1. To make steamed pork with lotus leaf powder, the slices of meat should not be cut too small. The number of packages depends on your preference. It is recommended that no more than two slices of meat are recommended. If you have a small cage, you can put a lotus leaf inside to put the meat neatly, and then cover with a lotus leaf. You don't need to divide it into small packets for steaming. It is also great to serve with the small cage after steaming. .

2. At this time, it is the season when the lotus leaves grow luxuriantly. It is the time to make this kind of dishes. If a dish made with lotus leaves can be placed on the Mid-Autumn Festival, it is very timely. You can also steam the hairy crabs with lotus leaves. The method is: wash and tie the crabs, put fresh lotus leaves in the small cage, and cover the top with lotus leaves. After steaming, it will have a unique flavor and fun on the table. Bundled hairy crabs are not easy to fall off after being steamed. They are neat. I did this last year. They are very popular with friends and family. Since crabs are steamed for longer than meat, the leaves are still green after they are out of the pot. It is very tempting to put on the table, one red and one green, hehe, you can also use lotus leaf steamed shrimps, it is also great!



This Beijing-style "steamed pork with lotus leaf powder" with a large stir-fry spoon is ready. It tastes fragrant and has a faint fragrance, which is very good! For your reference!