Few people know whether it is necessary to add water to make steamed meat. If you add these steps, it will be smoother.

Steamed pork is a well-known food and has always been loved by many people. It is also the specialty of many hotels. Whether it is a magnificent hotel or a small restaurant on the street, there will be this dish, which can be described as high-end and local flavor. If there are holidays or guests at home, steamed pork with flour is a dish with high appearance rate on the table. Because the steamed meat is soft and waxy, fat but not greasy, the rice flour is oily and delicious, it is very suitable for the elderly and children to eat.

Steamed vegetables with powder is one of the methods of steaming vegetables, that is, grinding the grain into powder, then mixing it evenly with the ingredients, so that the surface of the ingredients is evenly covered with a layer of rice flour, and then steaming for a long time with strong fire, so that the seasoning is fully soaked in the ingredients and the raw materials are soft, rotten and mature. Steamed vegetables are often heavy in gas and heavy in water, and there are many juices, and rice noodles just absorb these juices and become fluffy, so that the umami taste of raw materials and the taste of seasonings are combined to form a mellow taste. Therefore, steamed pork with rice flour is not only a scientific and reasonable cooking technology, but also a typical combination of main ingredients and auxiliary materials, which is delicious, refreshing and not greasy.

Steaming with flour is popular in southern China. Because the south is rich in rice, the diet is exquisite. At first, people ground grain into flour and made paste with vegetables and wild vegetables to satisfy their hunger. Later, in order to satisfy their tastes, they began to add condiments to the dishes and steam the food in the pot. Later, they began to try to use all kinds of meat, add condiments, mix with rice flour, and steam cooked food. They think it's delicious, and gradually become the local mainstream dishes, and then slowly spread.

Steaming with flour is also one of the more common practices. After the ingredients are processed, salted and wrapped with rice flour, they can be steamed in a pot or rice cooker. Steamed dishes are original, tender and delicious, such as steamed chrysanthemums and steamed beans with flour. Steamed meat is soft and delicious, full of fragrance, such as steamed pork, steamed ribs and steamed eel. Steamed rice noodles are generally the most popular on the table.

Steamed pork with rice noodles originated in the south and is now very popular in the national market. It is also one of the representative dishes in China. Some people think that the origin of steamed pork is Chongqing, some people think it is Jiangxi, and some people think it is Hubei. There are legends in many places, among which Jiangxi and Hubei have the highest recognition.

Hubei has a long history of steamed vegetables, known as the "hometown of steamed vegetables", and its Mianyang three steaming has a long history and enjoys a long reputation. The third steaming refers to steaming fish, meat and vegetables. Jiangxi steamed vegetables are also famous. It is recorded in Yuan Mei's Menu with the Garden in Qing Dynasty.

In Jiangxi, there is a custom of eating steamed meat with rice flour every year in the long summer, which is called "supporting the summer". In the Songhu area of Nanchang, Jiangxi, the oldest method of steamed pork with flour is still preserved, so many people think that Jiangxi is the origin of steamed pork with flour.

As early as the Warring States Period, steamed pork with rice flour appeared in Chu Ci by Qu Yuan, a poet of Chu State.

This is a passage from The Songs of the South. The last two sentences describe a national dish of Chu, "Steamed Meat with Powder", which probably means steaming meat with flying grass and Hui Ye, steaming meat with Yao Hui and Cao Hui, and then drinking it with sweet-scented osmanthus mixed with pepper. It can be seen from here that during the Warring States period, steamed pork with rice flour appeared on the dining table. At that time, the scope of Chu State included all of Hubei and Hunan, and parts of Chongqing, Anhui, Jiangxi and Zhejiang. The capital of Chu State was in Jingzhou today, so steamed pork with rice noodles originated in Hubei.

It can be seen that steamed pork with rice flour originated in the south, but whether it originated in Hubei or Jiangxi is really difficult to distinguish.

Steamed meat is widely spread in Sichuan, Chongqing, Hunan, Anhui, Jiangxi, Hubei, Zhejiang and other places, and it is a classic dish in many cuisines. Because of different regions and tastes, each has its own characteristics. Some tastes are spicy, some are sweet or salty, and various auxiliary ingredients are used to increase different flavors, such as lotus leaves and vegetables, pumpkins and sweet potatoes.

Although steamed pork with rice flour belongs to many cuisines, the practice is the same. The meat is processed, marinated, wrapped in rice flour and steamed for about 2 hours. It is characterized by soft waxy taste, fat but not greasy, rich aroma and long aftertaste. However, in actual production, there are often reasons such as dull taste, wrong taste, and sticky rice is not fragrant. So how to make steamed pork with rice flour?

First, the key to steamed meat production.

Steamed meat has few ingredients. After the meat is salted, it can be steamed with rice noodles. If you want to cook delicious food, you have to start with all the details. The following is a detailed answer from the aspects of material selection, processing, pickling and steaming.

① the choice of meat

To cook steamed meat, it is best to choose fat and thin pork belly. Many people don't like fat meat, so they will use pure lean meat to cook it. Lean meat, on the other hand, lacks the moisture of oil, and the water loss is serious after steaming for a long time, so it tastes dry and firewood. Choose fat and thin pork belly. The fat of fat meat is absorbed by lean meat and rice noodles after steaming, so it tastes soft and delicious, and it is not greasy.

Except pork belly, it's better to be fresh. Fresh meat tastes completely different from stale meat. Fresh meat is softer, more fragrant and tastes better, which stale meat does not have. Now the meat looks good under the light, but it may not be so ideal to buy it home. So how to choose fresh meat?

1. Look, look at the color of the meat. It may not be easy to see anything in the light, but you can pick it up and see if the color is normal. Generally, fresh pork belly is bright red, fat is white, and the surface looks shiny. If the color is too dark and bright, you'd better not buy it. It may not be fresh or artificially processed.

2. Touch it, the fresh pork belly feels moist but not sticky. If it feels sticky, it is not fresh. You can also press pork belly. If it is easy to recover, it is fresh and elastic, and vice versa.

3. Smell, smell is the most direct way. Fresh meat smells faint, but it has no peculiar smell. If it smells fishy and there are other smells, it is best not to buy it.

② Treatment of meat

Don't rush to cook pork belly when you buy it. First of all, you should clean up the fishy smell. Steamed meat is a dish in one go, so the pre-treatment is very important. The most important thing in the early stage is to get rid of fishy smell. After removing the fishy smell, cooked meat will be more fragrant and appetizing.

Many people slice the meat directly when cooking steamed meat, and then marinate it and coat it with powder, so that the fishy smell is not removed in place and it is easy to stink when cooking. Adding the following steps can ensure that the steamed pork is delicious and tasteless.

1. Put pork belly in clear water, add a little white vinegar and soak for about 30 minutes. First, it can remove surface impurities, and second, it can soak the blood in the meat and reduce the fishy smell. (The function of white vinegar is to remove odor, and it can also make the meat soft, which is conducive to discharging more blood. )

2. Soaked pork belly, it is best to burn it in a pot and brown the surface, which can also remove the fishy smell. Pigskin contains many hair piles, sweat glands, body fluids and so on. They are the main source of fishy smell, which can be effectively removed by high temperature.

3. Clean the charred skin of the pork belly, then boil water in the pot, blanch the pork belly in the pot with cold water, and add ginger and onion to boil the blood in the meat, which can also reduce the excess fat of the meat and reduce the greasy feeling. (Don't cook, remove immediately without black floating foam)

4. After the pork is blanched, the previous deodorization has been completed, and then the knife is changed to cut the pork belly into pieces of appropriate size. (Not too small, not too big, about 3 mm)

③ Making rice noodles

At present, there are many kinds of steamed meat powder in the market, such as original flavor, spiced flavor and spicy flavor. Although they are all delicious, the taste is not easy to control. Because we don't know the salinity of rice noodles, it's easy to make them light or salty. Moreover, the steamed rice noodles made by ourselves are more fragrant and delicious, and the production is not complicated. Here is one of the most popular flavored rice noodles.

Prepare ingredients: glutinous rice, rice, star anise, cinnamon, fragrant leaves, kaempferia kaempferia, and white buttons.

1. Put glutinous rice and rice into the pot according to the ratio of 2: 1, add a little spice, and slowly fry until brown. (Be sure to stir fry patiently with a small fire, don't stir fry, otherwise the steamed meat will have a paste flavor, and there should not be too much seasoning to avoid being too strong to suppress the meat flavor. )

2. Then, put the fried rice into a pulverizer to break, and then pour it out for later use. Don't break the rice noodles too much. Leave some particles to taste better. )

(4) curing and coating powder.

Pickling is an important step, you should taste it first and then remove the fishy smell. Moreover, the curing of steamed pork is different from other meats. The curing of steamed pork with flour is also called seasoning, that is, the taste is adjusted and the wrapped flour begins to steam. No matter what flavor is mixed, the steamed meat will have a taste.

When curing meat, few people add water, but I learned from an award-winning chef who cooked steamed meat that it is best to add a little water when curing meat with steamed meat, because when steaming meat at high temperature for a long time, the water in the meat loses quickly, which is also the reason why many people steam meat. Adding a little water can just make up for this defect and make the steamed meat softer and smoother. Not only meat but also rice flour should be added. Many people don't know these two tips, so I will share them with you today.

1. After the meat is cut, put it in a bowl, add some water and stir vigorously. When the pork belly absorbs all the water, add some salt, soy sauce, pepper, Jiang Mo, etc. Marinate for about 10 minute. (Don't add too much water at a time, add a small amount several times until the pork belly is tender. )

2. Add a little water to the rice noodles and mix well until the rice noodles are slightly wet, not too much. (Add water to rice noodles, just wet the rice noodles. Too much steam will make them soft and not full. )

3. After the meat is marinated, add a proper amount of soaked rice flour and stir well. Don't have too much rice noodles, too much won't stick to meat.

⑤ Steamed vegetables.

At this stage, the preparation of steamed meat is basically completed. Just steam the steamed pork directly in the steamer. In order to increase the flavor of steamed meat, you can spread lotus leaves on the floor, and steamed meat will have obvious lotus leaf flavor. You can also add some auxiliary materials, such as sweet potato, potato and pumpkin. , which not only increases the flavor of meat, but also makes the auxiliary materials taste sweet after steaming.

1. Spread the soaked dried lotus leaves on the bottom with a small steamer, then spread the auxiliary materials on the bottom, and spread the pork belly with powder evenly on the auxiliary materials. (The complementary food is laid at the bottom, which can absorb the fat of the meat and is more delicious. )

2. After the steamer is opened, put the steamed pork into the steamer and steam for about 2 hours. (After the steamer is started, put the steamed meat into the steamer, which can prevent soda from dripping into the bowl and make the pork belly evenly heated. )

3. Steamed pork must be steamed for a long time, so that the steamed meat is soft and glutinous, and you can eat it after steaming. (Steamed pork powder is soft and rotten. If it is not soft and rotten, continue steaming. After steaming, don't put it in the steamer for a long time to avoid soda entering the meat and affecting the taste. )

The above are the basic steps and key points of making steamed meat with rice noodles, and I also shared my own tips. As long as I master these, the steamed pork will be soft and delicious.

~ ~ Steamed pork with rice flour ~ ~ Features: soft, glutinous, fresh and fragrant, with long fragrance and lingering fragrance after eating.

Step 1: Prepare the ingredients.

Ingredients: 500g pork belly.

Accessories: ginger 15g, onion 5g, glutinous rice 200g, rice 100g, star anise 2, cinnamon 1, geranium 2, kaempferia kaempferia 3, white button 3g, dried lotus leaf 1.

Seasoning: salt 3g, chicken essence 3g, soy sauce 4g, soy sauce 3g, oyster sauce 5g, pepper 2g, pure milk 10g.

Step 2: Start production.

1. Peel ginger, cut into powder, slice in half, slice onion, and soak dried lotus leaves in water for later use.

2. Soak pork belly in clear water and white vinegar for half an hour, then put it in a pot to brand the skin again, wash it with steel balls, then put it in a pot with cold water, add cooking wine and ginger slices and blanch it. (Don't overcook it)

3. Change the blanched pork belly into a knife and cut it into pieces with a uniform size of about 3mm for later use.

Step 3: Start production.

1. Put the glutinous rice, rice and spices into a clean pot and stir fry slowly until brown. This process is difficult, so be patient and don't speculate. After frying, put it in a pulverizer and break it. It can't be too broken, or it will taste tasteless. (Take a proper amount of rice flour, add a little water and stir well for later use. )

2. Put the chopped pork belly into a bowl, add seasoning and Jiang Mo and stir well, then add pure milk and continue to stir, so that the pure milk can be completely absorbed into the pork belly and marinate for ten minutes.

3. Put the wet rice into the meat, then stir it evenly, so that each piece of meat is evenly covered with rice flour.

4. find a small steamer, spread lotus leaves and your favorite complementary food on it, then spread pork belly on the complementary food, put it in SAIC steamer and steam for about 2~3 hours.

5. It's time to poke it gently with chopsticks. If it's easy to pierce, it's ready. Sprinkle with chopped green onion and serve.

Making skills of steamed pork with rice flour.

1. The steamed pork belly is fresh, so that the steamed pork belly is tender enough. When buying pork belly, look at the color, touch it and smell it, and you will know if it is fresh meat.

2. Don't cook the meat you bought directly. Soak the bleeding blisters in water first, then burn the skin in the pot, wash the skin and then blanch it, so that the steamed meat will have no fishy smell.

3. It is more appropriate to cut meat without peeling. Steaming can make dishes more delicious and refreshing, and the meat is not fragile. The skin of meat is rich in fat and collagen, which is not only soft but also nutritious.

4. Pay attention to the heat when you make your own rice noodles, and a small fire can brown the whole process. You can also make different flavors of rice noodles according to your personal taste. Nothing is added to the original flavor, only pepper and pepper are added to the spicy flavor, and thirteen spices and spiced powder can also be added.

You need to add a little water when curing pork belly, but what I do is to add pure milk instead of water, which is a method I accidentally tried. Pure milk has no sugar and no taste, but it has a strong milk flavor. When added to the meat, the steamed meat has a faint milk flavor, and the meat is smoother, more fragrant and more nutritious.

6. Soak the steamed meat powder in water in advance, which can make the rice flour absorb water, make it fuller and softer, and have good palatability.

7. You can add lotus leaves and vegetable leaves when steaming. To add flavor. You can also add complementary food materials to absorb excess oil, so that meat tastes fat but not greasy, and complementary food tastes sweet and tender.

8. When steaming, it is best to wait for the steamer to ventilate before putting it in, so as to avoid soda dripping into the meat and uneven heating. When steaming, it must be steamed for 2 ~ 3 hours, so that it will be soft and tender.

Steamed pork with rice noodles is a delicious food that many people like to cook at home. Its characteristics are soft and delicious, fat but not greasy, and rice noodles are delicious. It is a delicious food for all ages, but many people can't cook it well. As long as they master these tricks, steamed pork with flour is as delicious as that cooked in the hotel. When the meat is cured, add a little water to increase the taste. I use pure milk here, which has a faint milk flavor. Steamed meat powder should also be soaked in water and steamed before eating.