【sichuan】fen Steamed Beef
by Xiao C
Favorite
Difficulty
Normal
Time
2h
Serving
2
In Sichuan, steamed vegetables can be made into hard dishes for banquets, or they can be counted as a Sichuan-style snack. Representatives of the former include Sichuan-style steamed pork and steamed beef, while the latter has various "Gege" series such as steamed beef in small cages and Dazhou mutton.
In fact, making homemade steamed meat powder is not difficult at all, and you don’t even need a cooking machine, just a rolling pin or a gravy. If you want to make authentic Sichuan-style steamed meat with steamed meat, you can never go wrong starting with steamed meat powder.
Speaking of Chengdu's steamed noodle snacks-steamed beef in small cages, the most famous one in Chengdu is said to be the Zhidehao of the year. Compared with home-style steamed beef, small steamed beef as a snack usually uses 8-10cm mini steamers, each with one or two beef. Choose the tenderer parts of the meat, such as beef tenderloin, ingot meat from hind legs, upper brain meat, etc. Because of the small amount of tender meat, the fastest (such as tenderloin) can be out of the basket in a quarter of an hour, ingot meat or upper brain in half an hour It can also be steamed, and the seasoning is more overbearing. It is a very enjoyable Sichuan snack. There is also a more homely steamed beef (including pork series), which can be steamed in a bowl without a steamer. The weight can be greatly increased. You can also add some ingredients such as potatoes and sweet potatoes to make the base, and choose the position of the meat. It is not so strict, so in order to steam it to the right taste, it is often served in the pot for 1-2 hours, and after it is steamed, it is eaten upside down on the plate. Whether it is a small cage or a large bowl, the same point is that the seasoning is very strong, and the spicy flavor must be enhanced when it comes out of the cage.
Sichuan style steamed pork is a delicious traditional Han Chinese dish, belonging to Sichuan cuisine. The main ingredient is skin-on pork belly, rice noodles and other seasonings. The steamed pork is glutinous and fragrant, crisp and refreshing, fat and thin, red and white, tender but not minced, the rice noodles are oily and rich in five flavors. Depending on the cooking method, it can be spicy or sweet, and the ingredients can be supplemented with side dishes such as old lotus root, pumpkin, and sweet potato.
I love beef most. I eat it almost once a week. It is either stir-fried or stewed, or braised in brown sauce. I feel tired of eating it. But I still want to eat beef, what should I do? Thinking of having the prize Jiuyang cooking sticks at home, I had an idea in my mind. Either try to make steamed beef by yourself. It's so convenient. This is the first time I made it, but it was very successful. I shared with my colleagues that it was delicious on behalf of everyone. Then I told everyone that I made it by myself. The first time I made it, everyone said it was too good. "
In fact, making homemade steamed meat powder is not difficult at all, and you don’t even need a cooking machine, just a rolling pin or a gravy. If you want to make authentic Sichuan-style steamed meat with steamed meat, you can never go wrong starting with steamed meat powder.
Speaking of Chengdu's steamed noodle snacks-steamed beef in small cages, the most famous one in Chengdu is said to be the Zhidehao of the year. Compared with home-style steamed beef, small steamed beef as a snack usually uses 8-10cm mini steamers, each with one or two beef. Choose the tenderer parts of the meat, such as beef tenderloin, ingot meat from hind legs, upper brain meat, etc. Because of the small amount of tender meat, the fastest (such as tenderloin) can be out of the basket in a quarter of an hour, ingot meat or upper brain in half an hour It can also be steamed, and the seasoning is more overbearing. It is a very enjoyable Sichuan snack. There is also a more homely steamed beef (including pork series), which can be steamed in a bowl without a steamer. The weight can be greatly increased. You can also add some ingredients such as potatoes and sweet potatoes to make the base, and choose the position of the meat. It is not so strict, so in order to steam it to the right taste, it is often served in the pot for 1-2 hours, and after it is steamed, it is eaten upside down on the plate. Whether it is a small cage or a large bowl, the same point is that the seasoning is very strong, and the spicy flavor must be enhanced when it comes out of the cage.
Sichuan style steamed pork is a delicious traditional Han Chinese dish, belonging to Sichuan cuisine. The main ingredient is skin-on pork belly, rice noodles and other seasonings. The steamed pork is glutinous and fragrant, crisp and refreshing, fat and thin, red and white, tender but not minced, the rice noodles are oily and rich in five flavors. Depending on the cooking method, it can be spicy or sweet, and the ingredients can be supplemented with side dishes such as old lotus root, pumpkin, and sweet potato.
I love beef most. I eat it almost once a week. It is either stir-fried or stewed, or braised in brown sauce. I feel tired of eating it. But I still want to eat beef, what should I do? Thinking of having the prize Jiuyang cooking sticks at home, I had an idea in my mind. Either try to make steamed beef by yourself. It's so convenient. This is the first time I made it, but it was very successful. I shared with my colleagues that it was delicious on behalf of everyone. Then I told everyone that I made it by myself. The first time I made it, everyone said it was too good. "
