Practice of steaming eight bowls in rural areas

Eight bowls of Yuanbao meat are made of:

Ingredients: quail eggs or eggs, pork belly, oil, sugar, shredded onion, Jiang Mo, soy sauce, cooking wine and salt.

Exercise:

1. When the eggs are cooked to two or three degrees (two or three minutes after boiling), take them out and stir them with cold water, and shell them for use.

2, pork belly is cut into small pieces for use, and it is easier to taste when the meat is cut into small pieces.

3. When the oil is hot, put the meat in. When there is a layer of burnt skin outside, add sugar and stir-fry it to a sugar color. Stir-fry onion, ginger, aniseed, soy sauce and cooking wine evenly, put them in a casserole filled with warm water, boil them and stew the eggs in a saucepan for about 30 minutes. The longer the stew, the stronger the taste.

4. Put salt before cooking.

Steamed bowls are a practice in most parts of China, and now they are combined with local characteristics in some parts of China. Steamed bowls are mainly composed of steamed meat, steamed chicken, steamed fish, steamed meatballs and other patterns. Generally, there are two forms of steamed bowls and buckled bowls.

Generally, all kinds of dishes are processed into semi-finished products or finished products, and can be eaten after steaming. Some can be preserved in bowls because of the long steaming time. Generally speaking, it pays attention to fat but not greasy, and it melts in the mouth.

There are many kinds of steaming bowls, and the finished products are completely different and not representative. We should give priority to local characteristics, such as Linqing Steamed Bowl, Yanggu Steamed Bowl, Jinan Steamed Bowl, Beijing Steamed Bowl, Qufu Steamed Bowl, Taiyuan Steamed Bowl, etc. , each has its own characteristics and is inconsistent.

There are several kinds of steamed bowls, such as braised pork, crispy pork floss and Four Joy Meetballs. Here is a brief evaluation of the characteristics of these four kinds of steaming bowls.

Braised pork is generally fat but not greasy-if you see the braised pork with plum vegetables in the steaming bowl is thin and fat, then there is something wrong with what this family does. But this kind of fat meat has almost no greasy taste, which also depends on the oil absorption of plum vegetables. In addition, the meat slices should be thin enough, but they should not be scattered. Plum vegetables can't be chewed and can't really smell musty.

Small crispy meat should be neither firewood nor greasy. It should be a piece of hind leg meat, cut into thick strips with middle finger width, wrapped with egg white, soy sauce and starch, and fried twice in the pot. First, the surface is fried hard, and then fried in the pot until golden brown. Put it in a bowl, cover it with dried Chili, pepper, onion, ginger, star anise and cinnamon, pour soup on the bottom, and put it in a steamer. Fresh and salty flavors coexist at the entrance, and the next meal is also a must.

Four Joy Meetballs is Huaiyang cuisine, commonly known as Lion Head. Do as Romans do in Rome. When I am in Shaanxi, I will cook and braise in soy sauce. Chop the ribs carefully and a few times. This is the only way to chop the lion's head. Chop, knead into balls with thick powder, add ginger, onion, sugar, wine and soy sauce, and steam. The temperature of this dish is not too bad, although it needs to be melted in the mouth and chewed carefully.

References:

Baidu encyclopedia-steamed bowl