Share 3 delicious Cantonese morning tea dim sum.
1. Cantonese morning tea steamed pork ribs.
Steps:1Ingredients: Choose fresh pork chops for a better taste. At the same time, prepare seasonings such as salt, chicken essence, a little sugar, oyster sauce, light soy sauce, corn starch, etc.
2.Handling the ribs: Soak the ribs in cold water for 10 minutes, rub the blood with your hands, rinse thoroughly and drain the water for later use.
3.Marinated pork ribs: Chop the garlic into minced garlic, stir-fry the minced garlic and tempeh, pour it into the pork chops together with the fried garlic oil, add salt, sugar, pepper, chicken essence, starch and grasp it well, and let it marinate for half an hour.
4.Mix oil and steam: Add a little salad oil to the pork ribs, mix well, spread it on a plate, cover it with a layer of plastic wrap (poke a few holes in the surface with a toothpick), steam it in a pot of boiling water over medium heat for about 15 minutes, take out and sprinkle chopped green onions and red peppers.
Notes:1Choose a big brand of plastic wrap with good heat resistance, such as PVDC, which has good transparency and heat sealability, good oil resistance and barrier properties, and can be used at higher temperatures. If you still don't feel comfortable using plastic wrap, you can use a large volume to cover the ribs to prevent water vapor from flowing in.
2.Once all the seasonings have been added to the ribs, it is best to grasp all the seasonings and the ribs thoroughly by hand to absorb the flavor.
3.When steaming, be sure to spread the ribs evenly to avoid overlapping, so as not to have inconsistent ripeness.
4.You can add edamame and gourd to steam together, which is more nutritious.
5.If fresh pork ribs need to be stored for a long time, the ribs can be chopped into pieces of appropriate size, blanched in a pot of boiling water, removed and cooled with cold water, controlled the moisture, and mixed evenly with a small amount of Shao wine, wrapped in a fresh-keeping bag, and frozen in the refrigerator freezer, which can generally be kept fresh for 1 month without deterioration.
2. Brown sugar mala cake.
Steps:1Preparation materials: brown sugar, flour, tapioca starch, yeast powder, cooking oil, etc.
2.Add the brown sugar to warm water, stir until completely melted, and set aside at room temperature.
3.In a separate bowl, add the flour and tapioca starch and stir to combine.
4.Add the yeast powder to the brown sugar water and stir well.
5.Slowly pour the flour mixture into the brown sugar water, stirring as you pour until it is smooth without particles.
6.Cover with plastic wrap and allow the batter to rise until twice as large.
7.Add baking powder and cooking oil to the leavened batter and stir well.
8.Spread a layer of cooking oil on and around the bottom of a plate, pour in the batter and shake a few times to remove air bubbles.
9.Put the batter in the steamer, bring the water to a boil, turn to medium heat and steam for 25 minutes, turn off the heat and simmer for 5 minutes.
10.After removing from the pot, let the mala cake cool slightly, then press it along the bowl with your hands to the middle, and take it out and cut it into pieces.
Notes:1The temperature of the brown sugar water should be moderate, not too high or too low, otherwise it will affect the activity of the yeast.
2.The fermentation time of the batter should be well controlled, generally about 40 minutes, and it may take longer in winter.
3.After adding baking powder and cooking oil, stir for a while to try to expel the gas inside, so that the steamed mala cake has a more delicate taste.
4.Do not use high heat when steaming, it is easy to produce large bubbles, and it can be steamed over medium heat.
5.Simmer for a while before removing from the pan to make the mala cake fuller.
6.The texture and softness of the mala cake are related to the ratio of ingredients and fermentation time, and need to be adjusted according to the actual situation.
3. Leek pig red.
Steps:1Ingredients: pork red (i.e. pig's blood), leeks, ginger, garlic, light soy sauce, oil and salt, pepper, etc.
2.Wash the pork red and cut it into cubes. Wash the leeks and cut them into sections. Finely chop the ginger and garlic and set aside.
3.Boil a pot of water, add minced ginger and a little light soy sauce, blanch the pork red pieces to remove the fishy smell, cook until they are broken, and then remove them for later use.
4.Heat the pan with cold oil, add minced garlic and stir-fry until fragrant, add leeks and stir-fry evenly.
5.Put the blanched pork red pieces into the pot, add an appropriate amount of light soy sauce and salt to taste, and stir-fry evenly.
6.Finally, add pepper and stir-fry evenly to remove from the pan.
Notes:1Pork red should be selected fresh, and the taste is better. At the same time, it is best to blanch the pork red with water before cooking to remove the fishy smell.
2.Leeks should not be overcooked, otherwise the taste and color will be affected.
3.During the cooking process, water can be added in moderation to make the pork red easier to cook.
4.When seasoning, the amount of light soy sauce and salt should be well controlled, not too much, so as not to affect the taste.
5.If you like spicy, you can add some chili powder or chili oil when sautéing minced garlic.