Steamed water chestnut rice with flour
Today, Tuotuo Mom first came to distribute a steamed water caltrop rice with powder in my private room. The flour uses five-spice red steamed vegetable powder, and adds Laoganma and South milk. The taste is thicker and the taste is more fragrant than ordinary steamed vegetables. Don't miss it for those who like heavy flavors!
Recipe Recommendations
- pork belly appropriate amount
- laoganma appropriate amount
- Nanmilk appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- slightly spicy
- steamed
- three-quarters of an hour
- ordinary
Steps for Steamed water chestnut rice with flour
1
500 grams of wild water chestnut rice, remove the shell, wash and drain the water for later use.
2
150 grams of pork belly, cut into slices 0.5CM thick, place in a bowl, add a small spoon of cooking wine and grasp well.
3
One bottle of Laoganma, one bottle of southern milk, and one bag of red steamed vegetable powder.
4
Take a large basin, pour in water chestnut rice, add more than half a packet of steamed vegetable powder, 1 spoonful of laoganma, 1 spoonful of southern milk, 1 teaspoon of soy sauce, 1 teaspoon of salt, chicken essence and pepper, and 1 teaspoon of melted lard. Mix well.
5
Pour the remaining steamed vegetable powder into the meat bowl, add the same seasoning (reduce the amount), and mix well the meat.
6
Take a large bowl and pour the mixed water chestnut rice into the bottom of the bowl and flatten it.
7
Then evenly place the mixed pork belly slices on top of the water chestnut rice.
8
Add water to the pressure cooker, put it into a steaming bowl through the water, cover the lid, heat it over high heat, change to small water, and steam for 30-35 minutes.