How long does it take to steam, how to make steamed meat tender and delicious, and will eating it for dinner make you fat?

Steamed pork is a famous traditional dish that is full of color, flavor and flavor. It belongs to Hunan cuisine or Sichuan cuisine. Steamed meat, as the name suggests, is meat made by steaming. Simmer the fat and lean pork with salt, cooking wine, sugar, MSG and other seasonings, then put it into a pot and steam it until cooked. The meat of this dish is soft, fragrant and nutritious. It can be mixed with rice or sandwiched with pasta.

The nutritional value of steamed pork

Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine ??that promotes iron absorption, which can improve Iron deficiency anemia; it has the effects of nourishing the kidneys, nourishing blood, nourishing yin and moisturizing dryness; however, due to the high cholesterol content in pork, obese people and those with high blood lipids should not eat more.

How long does it take to steam steamed pork?

As for the steaming time of steamed pork, it is usually steamed over high heat, steamed over medium heat for about 15 minutes (adjust the time according to the amount), and then steamed over low heat for about 15 minutes. 1.5 hours (flexibly adjusted according to quantity). Generally, steaming beef takes a little longer than pork and mutton. The steamed meat must be first put with white wine, vinegar (white vinegar is also acceptable), sugar, pepper powder, pepper noodles, a little cooking oil, salt, a little light soy sauce, steamed meat powder, etc. ( Add the seasonings as you like) marinate for 1-2 hours, then steam in the pot. But the specific time and method also have a lot to do with it.

How to steam tender meat

Putting some tomato sauce in the meat can tenderize the meat. In addition, when adjusting the meat filling, a certain proportion of water should be added to make the meat filling tender and taste better.

Will you gain weight if you eat dinner?

You will gain weight because you consume less food at night. If you eat a lot and eat very late, the excess energy will not be consumed in time. It will be stored in the form of fat, leading to obesity, and may also cause fat to be deposited on the arterial walls, leading to cardiovascular disease. In particular, if you eat a large amount of protein- and fat-containing food for dinner, it will be difficult to digest and will affect your sleep. Therefore, the staple food in the evening should be moderate and light, and should be eaten as early as possible.

Home-style recipe for steamed pork

Method 1

Ingredients: 1000g pork belly, salted vegetables, oil, dried Sichuan peppercorns, light soy sauce, sugar, and ginger.

Method

1. Boil a pot of water, add ginger slices, put the whole piece of pork belly with skin into the water and cook until it is seven to eight times mature.

2. Remove and apply a layer of dark soy sauce on the skin of the meat while it is still hot and let it dry.

3. Heat the pot, pour in an appropriate amount of cooking oil, put the meat skin down into the pot and fry until the meat skin turns brown-red. Remove it. The meat skin should be fried until it is brown-red and slightly blistered, and the skin is slightly wrinkled. .

4. Remove the fried meat, boil it in cold water, then turn off the heat and soak it.

5. You can see that the skin of cooked meat has blistered, so the skin of the steamed meat is slightly wrinkled, making it easier to cut.

6. Leave a little oil in the pot and add 2 tablespoons of sugar.

7. Turn off the heat after the caramel color appears, add an appropriate amount of light soy sauce and turn off the heat.

8. Cut the ginger into fine pieces.

9. Cut the meat into desired thickness and size (don’t cut it too thin, as the skin and fat will be steamed during steaming).

10. Pour the fried sugar color into the meat and spread the sauce evenly.

11. Arrange the meat evenly in the bowl.

12. Chop the salted vegetables into fine pieces.

13. Cover the stacked pork belly with finely chopped salted vegetables, sprinkle with ginger and an appropriate amount of dried Sichuan peppercorns.

14. Steam in a pot. After the fire comes to a boil, turn to medium heat and steam for 60 minutes.

15. After steaming, place it upside down on a plate. A plate of bright, oily, sticky but not greasy roasted pork is ready.

Method 2

Ingredients: 6 oranges, 400 grams of beef ribs, 200 grams of steamed pork rice noodles.

Seasoning: 10 grams each of onion and ginger, 10 grams of onion, ginger and garlic juice, 5 grams of cooking wine, 5 grams of chicken powder, 3 grams of sugar,

1 gram of pepper, Pixian County 10 grams of bean paste, 3 grams of southern milk, and 2 grams of five-spice powder.

Method

1. Cut the outer spine into goose feather slices, add onion, minced ginger, onion, ginger and garlic juice, cooking wine, chicken powder, sugar, pepper, Pixian bean paste, Nan Marinate the milk and five-spice powder for 15 minutes until the flavor is absorbed, add steamed pork rice noodles and mix well.

2. Make orange boxes into orange boxes for later use.

3. Steam the processed beef in the upper drawer over high heat for 40 minutes, then put it into an orange box, steam it in the upper drawer over high heat for 3 minutes, and put it on a plate.

Method 3

Ingredients: 300 grams of pork belly, 100 grams of shiitake mushrooms. Season with 1 tsp of refined salt, 1/2 tsp of MSG, a little water starch, and appropriate amount of soup.

Method

1. Wash the pork belly, slice it, place it in a large bowl, and set aside.

2. Boil an appropriate amount of water in a pot, blanch the mushrooms, remove and drain, add refined salt and MSG, mix well, put into a bowl with pork belly, steam for 6 minutes in a steamer, take out Put into plate.

3. Add old soup to the pot and bring to a boil, add seasonings, thicken the gravy with water starch, and pour it on the steamed pork belly. Serve.

Material substitution

If pork belly is replaced with Hunan bacon, it is called flavored steamed bacon.

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