Since the opening of the Expo, so many dishes have been served. In fact, I have been subconsciously pursuing a taste, a taste that is still unforgettable and will be remembered for the rest of my life. Because many dishes were cooked by my mother since I was a child, even if I saw familiar dishes in the restaurant, the taste memories that came to my mind still belonged to my mother.
Mom's taste is as homely as it is, but it is better than delicacies, fine wine and delicacies. No matter how superb the chef and abundant ingredients, they cannot mix the warmth and warmth that we can only taste in my mother's dishes. That happiness, that satisfaction and that love.
Some people say that from the moment children are born, they embark on the path of gradually distancing themselves from their parents. We can only stand behind our children and watch them grow up day by day and go away day by day. But I think that after a long journey and seeing the vast world, children will still want to go home for dinner, because there is no substitute for the smell of mother there.
Steamed pork with rice flour was made by my mother when I was a child, and now I make it for my son. It's a very ordinary home style, but it has my long miss for my mother and my full love for my son.
Steamed pork with rice flour
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- simple
Steps for Steamed pork with rice flour
1
Cut the pork into thick slices, not too thin, otherwise it will have no taste;
2
Pour in cooking wine;
3
Add light soy sauce;
4
Add five-spice powder;
5
Stir well and place it in the refrigerator for one night to fully taste. If time is tight, marinate for an hour or two;
6
Beat an egg into the marinated meat slices;
7
Pour in the steamed pork rice noodles and stir well so that each piece of meat is evenly wrapped with the rice noodles;
8
Stack the meat piece by piece into the steamer. If you don't have it, you can replace it with a larger plate. The meat pieces should be fully unfolded, do not roll, and do not stack them in too many layers to avoid it being easy to steam thoroughly;
9
Steamed for about an hour. If there are lotus leaves, it would be great. You can make steamed meat with lotus leaf powder with fragrant fragrance.Steamed pork with rice flour Make Tips
1. Generally, pork belly is used. Friends who don't like too greasy can choose plum meat or the tip of the back hip like me. Most of them are lean meat, and it will be delicious with a little fat. 2. Steamed pork rice noodles are sold in general supermarkets. For various flavors, you can also use rice, glutinous rice, star anise and other seasonings to stir-fry them over low heat and crush them. 3. Sprinkle a handful of chopped green onion before taking out the pan. If you like spicy food, you can also add some chopped dry red peppers to add color and flavor. 4. When steaming, you can also lay a layer of potatoes, taro or pumpkin under the meat to increase the soft and waxy taste. The meat has a vegetable flavor and the vegetables also absorb the meat aroma.