Steamed Taro with Cured Pig Face
by meggy dancing apple
Favorite
Difficulty
Easy
Time
30m
Serving
2
Lap Mei is a traditional food that many people love, and it is also a good product that people give to each other. Lamei is made by salting meat and air-dried or smoked. It cannot be made on hot days. It is mostly made in the cold late autumn and early winter. It is edible in the twelfth lunar month, hence the name. Lamei is not only common bacon, but also cured chicken, cured duck, cured pig's feet, and cured pig face. Lamei is mostly seen in the south, but with the development of north-south tourism and logistics, northerners also like this delicacy that was once exclusive to the south. Many people say that the dried curd is not delicious, but the method is wrong. Lap-mei must be boiled in water before normal cooking to remove surface dirt and make the meat elastic.
Lamei is well-known overseas. The American high-end gourmet magazine "Delicious" lists popular food trends every year. In 2014, the magazine devoted a full page to introducing "Chinese Lami". Nowadays, with the development of science and technology, Lamei is not only eaten in the twelfth lunar month, it can be eaten all year round, and the variety is becoming more and more abundant, and the purchase is more and more convenient. I visited Guangxi some time ago and brought back a lot of cured meat from the vegetable market, including a piece of cured pork cheek. Today I will use this cured pig cheek to steam a plate of Lipu taro, which is both a vegetable and a meal. If I see it, I will disregard the "brotherhood" and eat a few dollars. "
Lamei is well-known overseas. The American high-end gourmet magazine "Delicious" lists popular food trends every year. In 2014, the magazine devoted a full page to introducing "Chinese Lami". Nowadays, with the development of science and technology, Lamei is not only eaten in the twelfth lunar month, it can be eaten all year round, and the variety is becoming more and more abundant, and the purchase is more and more convenient. I visited Guangxi some time ago and brought back a lot of cured meat from the vegetable market, including a piece of cured pork cheek. Today I will use this cured pig cheek to steam a plate of Lipu taro, which is both a vegetable and a meal. If I see it, I will disregard the "brotherhood" and eat a few dollars. "
