Secret powder steam
By VicentaLakin
When it comes to fumigation, the first thing that comes to mind is powdered meat. As a food item, the steam powder sold in the market is 100% not enough for our taste. As a result, home-made steam powder has become a necessary skill to qualify for food. When you've eaten homemade powdered meat, you'll find that what's made from the market is just a stunt that's stunted, not on a starting line! Let's share with you today the way I've always made steam powder. I hope you'll like it
Recipe Recommendations
- rice 200g
- peanuts About 10 grains
- pepper
- octagonal one
- geranyl 2 small pieces
- tangerine peel
- cinnamon
- cumin
- tea handful
- salt appropriate amount
- pork belly
- sugar a little
- soy sauce 20ml
- seafood sauce 10ml
- freshly ground black pepper a little
- cooking wine 5ml
- sesame oil appropriate amount
- Jiang
- shallots 2 pieces
- corn a
- Xiaomi 30g
- corn leaves appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Secret powder steam
1
Prepare meat, ginger onions
2
PREPARATION OF RICE, YELLOW RICE AND VARIOUS SPICES (A)
3
Rice and yellow rice are washed early. (b) The leachate after the rice has been washed and the yellow rice is soaked with water, preferably overnight
4
After the meat has been cleaned and put in the freezer
5
Washing the spices and placing them in non-clattering pots and drying them
6
(a) Rice and peanuts added to the dry moisture, which is not stopped
7
Until the golden yellow of the grain changes, with a micro-explosion
8
(b) Turning into fire, shaking the pot with a fast hand, so that the grain is evenly heated and the process can be better opened up for about 2-3 hours
9
After the fire has been shut down, appropriate salt is added
10
When it's completely cool, put the fried spices on the tablet, crush them with a cane, and the steam powder is made
11
(b) Steam powder bottled and sealed
12
(b) Remove frozen hard meat from the fridge and slice it with a knife
13
the thickness is about 3 mm per piece
14
All cut meat
15
Get the pickles ready, and get the old ginger cuts, and the white slices
16
In the small bowls, a variety of sauces are then inserted
17
Add gingers and onions and mix
18
We'll mix the sauce with the meat slices, rub it for a moment, help with the taste. Then it will be sealed for the night
19
(b) The next day, drying of the small yellow rice
20
Prepare the materials needed to make powdered meat, small yellow rice, steam powder, corn, corn leaves
21
The corn leaves are washed and the irregulars are trimmed and then scalded with open water and laid at the bottom of the steam cage
22
cutting corn to about 1 cm thick (this is not too limited, as long as all corn is just about as thick)
23
(b) Placing corn in steam powder
24
(a) Roll a circle so that the corn section is evenly covered with steam powder
25
On corn leaves at the bottom of the steam cage
26
Pick out the onions and put them into the steam powder
27
It's also covered in a flat layer of steam powder outside the meat plate
28
And put the piece of meat into the small yellow rice, wrapped in a small piece of yellow rice. Here you can press it with your hands, so the yellow rice is better attached to the meat
29
(b) Spiralization into a steam cage, preferably high in the middle and low in the surrounding area
30
After the fire hit, it continued to steam for 40 minutes and shut down the fire. When you open the cap, you'll be able to eat it in a few minutes。