Mianyang three-steaming making method

Mianyang is a big county in Jianghan Plain, including today's honghu city in history, and changed to Xiantao in recent years. There are many waters and rich products in this area, and it is a land of fish and rice. People love to eat steamed vegetables and have the custom of "steaming without vegetables", which is called the hometown of steamed vegetables. Three steaming refers to three kinds of steamed vegetables, some refer to steamed fish, steamed meat and steamed chicken, some refer to steamed fish, steamed meat and steamed meatballs, and some refer to steamed pork powder, steamed pearl meatballs and steamed white meatballs. Sun, a China culinary master, once went to Xiantao to inspect the current situation of "three steaming" in Mianyang. He said that "three steaming" originally meant steaming fish, meat and vegetables. At present, it is still very popular with local people.

Pearl meatballs are minced pork and fish with uniform fat, mixed with egg white, mixed with six or seven kinds of seasonings such as pepper, Jiang Mo and wet starch, squeezed into meatballs with a diameter of 50 cents by hand, put into a sieve, rolled with glutinous rice, put into a small steamer and steamed on a boiling pot. The steamed meatballs are crystal clear and white in color, the rice grains stand upright like pearls, and the meatballs are soft, waxy and delicious.

Steamed white pills, mainly made of lean pork legs and fish, pay more attention to fire, with milky yellow color, soft and tender pill quality, oily and soft waxy. Cut pork belly and herring into 5cm thick slices, dry the water with a cloth, add refined salt, soy sauce, red fermented milk, Jiang Mo, Shaoxing wine, chicken essence and white sugar, mix well and marinate 10 minute. Then wash vegetables (amaranth, taro, beans, pumpkin, radish, chrysanthemum, lotus root), cut into sections or pieces, mix coarse rice flour with fish and meat, steam it with rice in a steamer, put the rice on the bottom, spread the vegetables evenly on it, and then put the fish and meat pieces on the vegetables repeatedly. Cover tightly and steam for about 40 minutes. [Edit this paragraph] Practice (1)

Raw materials: pork belly, grass carp, japonica rice, green vegetables (freely prepared according to different seasons and tastes), salt, soy sauce, red fermented milk, Jiang Mo, Shaoxing wine, chicken essence, sugar, cinnamon, clove and star anise.

Steps: (1) Wash japonica rice, dry it, put it in a wok, stir-fry for three minutes, add cinnamon, clove, star anise and stir-fry for three minutes, and grind it into roe-sized powder.

(2) Slice pork belly and grass carp into 5cm square thick slices, dry the water with a cloth, add refined salt, soy sauce, red fermented milk, Jiang Mo, Shaoxing wine, chicken essence and white sugar, mix well and marinate for 10 minutes.

(3) Wash and cut green vegetables (amaranth, taro, beans, pumpkin, radish, chrysanthemum and lotus root), or cut them into pieces, mix them with fish and meat, and steam them with rice. The steamer is a small cedar barrel.

(4) Put rice at the bottom, evenly spread vegetables on it, and then put fish and meat pieces on the vegetables. Cover tightly and steam for about 40 minutes. [Edit this paragraph] Exercise (2)

Ingredients: Choose pork belly (preferably pork belly with three layers), burn the pigskin first and then clean it for later use. Choose mandarin fish to start meat for later use. Shred white radish for later use.

Step: (1) Cut the washed pork belly into thick slices with a length of 10 cm and a thickness of 0.5 cm, rinse them with tap water for more than 2 hours, and drain them for later use.

(2) Mix ginger powder, red fermented bean curd, seasoning powder, oyster sauce, cooking wine, pepper, sweet noodle sauce and fresh soy sauce.

(3) Soak the prepared steamed pork rice noodles in a little hot water, mix them with the spare pork belly, steam them in a cage for about 90 minutes, and add a little chopped green onion to serve. Steaming meat takes a long time, so you can steam it in advance for later use. )

(4) Pomfret can be produced by mixing and cooking the prepared rice flour.

(5) The shredded radish should be seasoned with white rice flour and mixed well. Steamed with steamed meat and steamed fish.

A new theory of Hubei's third stream: steaming powder, steaming bubble and steaming.

Jingchu Online News (Hubei Daily) reporter Dong Shujian and correspondent Liu Chunbin reported that the traditional saying that "Hubei steamed fish, meat and vegetables" was challenged. On the 22nd, several hubei cuisine masters put forward new ideas in Tianmen: steaming, powder steaming and bubble steaming.

These famous chefs put forward the above new ideas at the Tianmen Returned Overseas Chinese Hubei Food Appreciation Meeting held by Tianmen Overseas Chinese Hotel.

Hubei Sanzheng, also known as "Tian Mian Sanzheng" or "Mianyang Sanzheng", is one of the traditional famous cuisines in China and Hubei. It originated from people in Jianghan Plain and has a history of at least 500 years. Now it has been popular in Hubei and even the whole Yangtze River basin.

In recent years, with the improvement of people's living standards, there are more and more traditional "three steaming" steaming, and the steaming methods have also changed. Zhang, the second-class chef of Huaqiao Hotel, believes that "steamed fish, steamed meat and steamed vegetables" can no longer define new dishes such as steamed ribs, steamed eggs and steamed vegetables. Yang Tongsheng, a master of Hubei cuisine, thinks that since 1990s, a new steaming method called "bubble steaming" has appeared in Tianmen and Xiantao, that is, the steamed vegetables are boiled with boiling oil before they are taken out of the pot, and the steamed vegetables are "thin, rolling, rotten and light". Steam soaking is quite popular in Jianghan Plain now. Bubble steaming, original steaming and powder steaming together form a new "three steaming".

Zhang Jianzhou, the second-class chef of Tianmen Mao Mao Hotel, thinks that it is more scientific and reasonable to refer to "three steams" by steaming than by using traditional content.

Of course, these hubei cuisine masters also admit that whether the new statement is the best or not will stand the test of time.