Wuyuan famous dish steamed meat
In a remote place, there is a paradise known as "the hometown of books" and "the hometown of tea" 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 delicacies in the ancient village with small bridges and flowing water. Whether it is to marry a daughter-in-law, marry a daughter, have a son or celebrate a birthday, there is one of the most common and delicious dishes at the banquet, that is, "steamed meat"Because the main ingredient of this dish is the most white radish in the mountains, and its taste is better than eating meat, it is called "Sai meat". Therefore, the dish is steamed with the most distinctive powder in Wuyuan, so it is called - "steamed Sai meat"Dried shredded radish is not only not spicy, but also contains more calcium, iron, vitamin B1 and B2. It has many effects, such as diuresis, digestion, regulating qi, resolving phlegm, dispersing blood stasis, detoxification, etc.The shredded radish of "steamed meat" has a delicate fragrance and delicious taste because it absorbs the fat of the meat. Because the fat of the meat is absorbed by the shredded radish, the meat of this dish is rich, fat but not greasy.Poetic phrases:1: Shredded radish can be dried at one time, which is convenient to eat at any time. If there is no dry shredded radish, it can also be replaced by fresh shredded radish. First, the white radish is planed into thin threads, and then salted. After the water comes out, use both hands to squeeze out the water. But the taste is slightly worse.2: If you use fresh shredded radish, you can use sticky rice flour for all the flour. Because the fresh shredded radish has a large moisture content, the finished dish will be too soft if you use glutinous rice flour. If you use dried shredded radish that has been dried for several days, you can also use glutinous rice flour, because the very dry shredded radish has no water.3: When steaming, you should put it in the steamer, not on the plate. This is the key to this dish. But also because it is steamed in the steamer drawer, it is recommended to use the steamer, because the steamer frame is relatively high, so that the water below will not touch the steamer drawer because it boils. If you use a frying pan or pan, be sure to pay attention to the amount of water.
Step 1 . The main ingredient is white radish and the ingredient is three-layer meat.
Step 2 . All seasoning charts.
Step 3 . Wash the white radish and shred it.
Step 4 . On a sunny day for 2 days, sun dry it into shredded radish.
Step 5 . Soak dried radish shreds in clean water for half an hour.
Step 6 . Cut the three-layer meat into small strips.
Step 7 . Add 1/2 tablespoon of soy sauce, 1/2 tablespoon of cooking wine, and 1/2 teaspoon of salt. Mix well and marinate for a moment.
Step 8 . Wash the scallions and ginger and chop them into small pieces.
Step 9 . Soak the shredded radish, gently squeeze out the water, and place it in a larger bowl.
Step 10 . Add an appropriate amount of chili noodles and 1 teaspoon of white sugar, then add 1/2 tablespoon of salt and 1/2 tablespoon of soy sauce.
Step 11 . Gently stir evenly.
Step 12 . Add the marinated three-layer meat.
Step 13 . Stir evenly again.
Step 14 . Add 1 tablespoon sticky Rice noodles and 1 tablespoon sticky rice flour.
Step 15 . Continue stirring evenly.
Step 16 . Cover the steamer with specialized steaming gauze.
Step 17 . Gently spread the mixed shredded radish in the steamer.
Step 18 . Put it into a steamer that has already boiled water and steam on high heat for 15 minutes. Steam on low heat for 2 minutes.
Step 19 . Open the lid of the pot, sprinkle with minced ginger and scallions, and mix well.
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