In a distant place, there is a paradise known as the "Book Hometown" and "Tea Hometown" and praised by the outside world as "the most beautiful village in China." That is my hometown-Wuyuan.
There are beautiful mountains and rivers and simple folk customs. There are countless delicious delicacies in the ancient villages of small bridges and flowing water. Whether it is marrying a daughter-in-law, marrying a daughter, giving birth to a child, or celebrating a birthday, there is the most common and delicious dish at the banquet, which is-"steamed meat"
Because the main ingredient of this dish is the most abundant white radish in the mountains, but its taste is better than that of meat, so it is called "Sairou". Because the dish is steamed with Wuyuan's most characteristic powder, it is named-"Steamed Sairou"
Due to the sun's ultraviolet radiation, dried radish strips are not only not spicy or spicy, but also have a corresponding increase in calcium, iron, vitamin B1, and B2 content. It has multiple effects such as diuretic, digestion, smoothing qi, phlegm, dispelling blood stasis, and detoxification.
The shredded radish of "steamed meat" absorbs the oil of the meat, so it has a fragrant aroma and delicious taste. Also because the oil of the meat is absorbed by the shredded radish, this dish has a strong meat aroma, fat but not greasy.
Steamed pork
By ReyesKuphal
Recipe Recommendations
- white radish 1个，约1500 grams
- three-layer meat 150 grams
- chives 2 pieces
- ginger 2 tablets
- salt 1 teaspoon
- soy sauce 1 tablespoon
- cooking wine 1/2 spoon
- white sugar 1 teaspoon
- chili noodles a little
- sticky rice flour 1 tablespoon
- glutinous rice flour 1 tablespoon
- salty and sweet
- steamed
- several days
- ordinary
Steps for Steamed pork
1
The main ingredient is white radish and the ingredients are three-layer meat.
2
Map of all spices.
3
Wash the white radish and slice it into silk.
4
Dry it in the sun for 2 days to dry shredded radish.
5
Soak dried shredded radish in clear water for half an hour.
6
Cut the three layers of meat into small strips.
7
Add 1/2 tablespoon of soy sauce, 1/2 tablespoon of cooking wine, and 1/2 teaspoon of salt. Grab and marinate for a while.
8
Wash the chives and ginger and cut them into powder.
9
Gently squeeze out the water from the soaked shredded radish and place it in a larger basin.
10
Add appropriate amount of chili noodles and 1 teaspoon of white sugar, add 1/2 teaspoon of salt and 1/2 teaspoon of soy sauce.
11
Gently stir well.
12
Add the marinated three layers of meat.
13
Stir well again.
14
Add 1 tablespoon of sticky rice flour and 1 tablespoon of glutinous rice flour.
15
Continue to stir well.
16
Lay special steamed vegetable gauze on the steaming drawer.
17
Gently spread the mixed shredded radish in the steaming drawer.
18
Put it into a steamer with boiling water and steam for 15 minutes over high heat. Turn off the heat and steam for 2 minutes.
19
Open the lid, sprinkle with shredded raw ginger and shredded chives, and mix well.Steamed pork Make Tips
Poetic Heart Phrases: 1: The shredded radish can be cooked and dried in the sun at a time, so that it is convenient to eat at any time. If you don't have dried shredded radish, you can also use fresh shredded radish instead. First slice the white radish into thin threads, then add salt and marinate it. After the water comes out, squeeze the water away with your hands. But the taste is slightly worse. 2: If you use fresh shredded radish, use sticky rice flour all the flour, because fresh shredded radish has a lot of moisture, and if you use glutinous rice flour, the dish will be too soft. If you use dried shredded radish that has been sun-dried for several days, you can also use glutinous rice flour, because the very dry shredded radish does not have much moisture. 3: When steaming, place it in a steaming drawer instead of steaming on a plate. This is the key to this dish. However, because it is steamed in a steamer, it is recommended to use a steamer because the steaming rack of the steamer is relatively high, so that the water below will not touch the steamer because it rolls away. If you use a frying pan or pan, be sure to pay attention to the amount of water.