I remember that in the early part of this season last year, I had cooked a "steamed chicken with lotus fragrance powder". It is best to eat dishes made from fresh lotus leaves every year in summer and autumn, which can reduce the heat and reduce dryness. Eating it on rainy days also has a certain heatstroke prevention effect.
In the past, there were many varieties that could be made with fresh lotus leaves in Beijing, such as lotus leaf chicken, lotus leaf meat, steamed duck with lotus leaf, lotus leaf porridge, etc., which are all good seasonal delicacies. After this season, it will be much worse to use dried lotus leaves to make them. They will lose the fragrance of the lotus leaves themselves, and only have the smell of dried leaves.
Today, I happened to meet the property management masters sorting out the lotus pond. I asked him for two lotus leaves and went home to make a piece of "steamed pork with lotus leaf powder". Fresh lotus leaves taste different. The thick steamed pork with rice flour has a faint fragrance of lotus leaves, which tastes great! The specific practices are as follows;
Steamed pork with lotus leaf flour
By ElvaGoyette
Recipe Recommendations
- salty and sweet
- steamed
- several hours
- simple
Steps for Steamed pork with lotus leaf flour
1
First cut the pork belly into large slices of 8 cm long and 0.3-0.4 cm thick, and put Liubiju thin yellow sauce into the cut slices.
2
Pour in soy sauce and soy sauce, and pour in rice wine.
3
Add white sugar and sprinkle with a little MSG.
4
Pour in appropriate amount of peanut oil and sesame oil.
5
Finally, add shredded green onion and shredded ginger, and grasp it repeatedly with your hands to fully absorb the seasoning and water into the meat.
6
Put the rice and star anise into the pan and stir-fry over low heat. When the rice is stir-fried until it is golden, turn off the heat, then add the five-spice powder and mix well. At this time, the temperature in the pan is very high. You only need to use the remaining heat to burn the five-spice powder. Give out the fragrance and cannot be put in advance, otherwise the five-spice powder will easily burn.
7
Spread the fried rice evenly in a metal plate and let cool.
8
Put the cooled rice together with the star anise into the cooking machine and stir at high speed for three seconds to make the rice appear fine grains.
9
Pour the beaten rice into the meat, mix the rice and meat, and add twice as much water to the meat.
10
Add water and grasp well with your hands to make it taste even.
11
Then cover it with plastic wrap and seal it, place it in the refrigerator and marinate for 5-6 hours to taste it.
12
Cut off the roots connecting the stems and leaves of the fresh lotus leaf, and then cut the lotus leaf into the appropriate size according to your needs.
13
Blanch the cut lotus leaf in boiling water for 3 minutes and then cool to soften and disinfect it.
14
Take out the marinated flour meat. At this time, the meat and rice flour have been fully absorbed and are very delicious.
15
Then wrap the meat and rice flour into small bags with lotus leaves, and only one piece of meat is wrapped in each bag.
16
After wrapping, load it into the iron plate and place the iron plate into the cage.
17
Cover the lid with cold water, place in the pan and bring to a boil over high heat. After the water boils, steam over medium heat for 60 minutes.
18
After steaming, take out the tray and serve on the table. If it is best to use small cages, you can serve them together with the small cages to make them more attentive.Steamed pork with lotus leaf flour Make Tips
Characteristics of steamed meat with lotus leaf powder; the easy-to-size plate is neat and beautiful, the lotus leaf can cool blood and detoxify, the meat is crispy and rotten, and the rice flour is soft and glutinous, and the taste is fragrant and fat but not greasy. Warm tips: 1. When making steamed pork with lotus leaf flour, the slices should not be cut too small. The amount of meat should be wrapped depends on your preference. It is recommended that no more than two slices of meat should be made. If you have a small cage, you can also lay a lotus leaf inside to stack the meat neatly, and cover it with a lotus leaf. You can also steam it without dividing it into small bags. It would be great to serve it together with the small cage drawer after steaming. 2. This is the season when lotus leaves are flourishing, and it is the right time to make such dishes. If a dish made of lotus leaves can be placed on the table during the Mid-Autumn Festival, it will be very timely. You can also steam hairy crabs with lotus leaves as follows; Wash and bundle the hairy crabs, spread fresh lotus leaves in the small cage, and cover them with lotus leaves. After steaming, they will have a unique flavor and interest. Moreover, the bundled hairy crabs will not be easy to lose their legs after steaming. They are neat. I did this last year and it is very popular with friends and family. Since the crabs are steamed for less than the meat, the leaves are still green after being cooked. It is very tempting to put them on the table. Hehe, you can also use lotus leaves to steam the shrimp around the base, which is also great! This Beijing-style "steamed pork with lotus leaf flour" with a large fried spoon is ready. It tastes delicious and has a faint fragrance. It is very good! For friends 'reference!