Northern stewed seeds are a home-cooked delicacy with a rich flavor and aroma. Here's a simple home-cooked recipe:- Pork slices 500g- Sorghum rice flour Appropriate amount- Bean paste 2 tablespoons- Cooking wine 2 tablespoons- Minced ginger 1 tablespoon- Minced garlic 2 teaspoons- Soy sauce 1 tablespoon- Sugar 1 teaspoon- Cooking oil Appropriate amount- Chicken essence Appropriate amount- Green garlic A little step:1Add the sorghum rice flour to an appropriate amount of cold water and stir well, and after the sorghum rice flour settles, pour off the excess water. Then add an appropriate amount of water and stir well to make the sorghum rice flour thinner. Leave for 15-20 minutes and set aside. 2.Put the pork slices into a basin, add cooking wine, bean paste, ginger, garlic, soy sauce, sugar, and chicken essence to marinate, and the marinating time should not be less than 30 minutes, so that the pork is more flavorful. 3.Spread the marinated pork flakes evenly on a plate. 4.Pour the prepared sorghum rice flour over the pork flakes and place the plate in a pressure cooker to steam for 25-30 minutes. After steaming, remove and pour out the remaining water from the pot. 5.Pour an appropriate amount of cooking oil into the pot, add minced garlic and stir-fry until fragrant, then put the steamed pork slices into the pot, and use a spatula to stir-fry the sorghum rice noodles and pork evenly. 6.After stir-frying evenly, add an appropriate amount of soy sauce to continue to stir-fry evenly, and finally add some minced green garlic to decorate. In this way, a delicious northern steamed stew is ready. It can be enjoyed with rice.
Northern stewed rice is a very popular traditional snack that is loved by people for its unique taste and rich nutrition. The following will give you a detailed introduction to the home-cooked methods and precautions of steamed stewed seeds in the north.
1. Preparation of ingredients.
Sweet potato starch: 500 grams.
Water: To taste.
Ground pork: 200 grams.
Green onions, ginger and garlic: to taste.
Cooking wine, light soy sauce, salt: to taste.
Essence of chicken or monosodium glutamate: to taste.
Second, the production steps.
Mix the sweet potato starch with water and stir well until there is no dry powder.
Mix the minced pork, green onion, ginger and garlic, cooking wine, light soy sauce, salt, chicken essence or monosodium glutamate, stir well to make the filling.
Take an appropriate amount of starch water, pour it into a saucepan, heat over low heat, and stir constantly until the starch water becomes viscous.
Pour the filling into the viscous starchy water and stir quickly to combine.
Spread a cloth in the steamer, pour the mixed stew into the steamer, and smooth the surface.
Steam over high heat for 20-30 minutes until the simmer is cooked through.
Remove the stew, let it cool and cut into cubes before serving.
3. Precautions.
The ratio of sweet potato starch to water should be appropriate, too much starch will make the stew too hard, and too much water will make the stew too soft.
When stirring starch water, stir constantly to avoid starch precipitation.
The seasoning in the filling should be adjusted according to the appropriate amount of personal taste to achieve the best taste.
When steaming the stewed seeds, use high heat to ensure that the stewed seeds are cooked thoroughly and have a tender taste.
Wait until the stew is completely cool to avoid chopping.
The prepared stew can be eaten with garlic, vinegar and other seasonings, and the taste is better.
In short, the Northern Steamed Braised Rice is a traditional snack that is simple and easy to make, and as long as you master the proportions of the ingredients and the preparation method, you can easily make delicious steamed stews. Whether it's a companion for breakfast or afternoon tea, it's a very good choice. While enjoying the food, you can also feel the charm of traditional culture.