Taming is the most representative technique of three steaming in Qiuyang, which represents the dishes of tamales, tamales, and tamales, which can be made into dishes alone or put together into dishes, and even later varieties continue to increase, and then extend the steamed assortment.
One: Tamales
The characteristics of this dish: powdery aroma, soft rotten fragrance.
Duration: About 35 minutes
How to make a tool system:
1. Shave and wash the pork belly with skin 600 grams, cut into 6×0.3 cm slices, add 5 grams of cooking wine and salt, 8 grams of ginger rice, 4 grams of monosodium glutamate, 1 gram of white pepper powder, 20 grams of curd milk sauce, mix well and marinate for 8 minutes.
2. Mix the flavored pork belly with 60 grams of spiced cooked rice noodles, place it in a steamer basket and steam for 35 minutes, surrounded by blanched vegetable hearts.
Two: three steamings
The characteristics of this dish are: pork belly is fat but not greasy, fish meat is tender, vegetarian dishes are fragrant and delicious.
The production time is: 35 minutes, 10 minutes, 10 minutes Specific production method:
1. Use 30 grams of soup, balsamic vinegar, 25 grams of light soy sauce, 15 grams of garlic rice, and 5 grams of sesame oil to make a sauce.
2. Refer to the above for the method of making tamales.
3. Put 350 grams of grass carp cubes into the basin, put in 10 grams of cooking wine, 5 grams of ginger rice, 3 grams of salt, 4 grams of chicken essence, 2 grams of white pepper powder and marinate for 10 minutes, dip the rice noodles one by one, and steam for 10 minutes on high heat.
4. After washing 300 grams of artemisia annua, chop and mix in 5 grams of rice flour and ginger rice, steam for 10 minutes and then pour into a large bowl, add 5 grams of salt, 4 grams of chicken essence, 2 grams of white pepper powder, 25 grams of lard and mix well.
5. Heat the steamed meat, fish and artemisia annua, sprinkle with shredded shallots, drizzle with 10 grams of sesame oil and serve with the sauce. Essentials The fish pieces should be marinated and steamed.
Three: Steamed assortment
The special feature of this dish: meat and vegetarian combination, suitable for all ages.
Production time: depending on the material, the specific production method:
1. Refer to the above for the method of making tamales; after the net grass fish belly 150 grams of flower knife, the processing method refers to "Chuyang Three Steaming", steamed in the cage for 8 minutes; the preparation method of steamed Artemisia annua refers to "Qiuyang Three Steaming".
2. 150 grams of carrots, 400 grams of white radish, 150 grams of sweet and red pepper, washed, peeled and steed, cut into strips, respectively, mix in salt, chicken essence, white pepper, ginger rice, lard (all appropriate amount), mix into rice noodles, put into a small cage and steam for 10 minutes on high heat to take out.
3. After cutting 300 grams of lotus root into coarse strips, add ginger rice, salt, chicken essence, white pepper and then mix in the rice noodles, steam for 50 minutes and remove the oil.
4. Peel 400 grams of old pumpkin, cut into cubes, sprinkle with sugar, a small amount of salt and then mix in rice noodles, steam for 12 minutes to remove the oil. Place the steamed small cage vegetables in a box, drizzle with sesame oil and sprinkle with green onions. Essentials Master the ripening time of various raw materials.
Fourth, steamed mackerel thrown into the water
The special feature of this dish: the fish is tender and beautiful.
Production time: about 8 minutes Specific production method:
1. Mackerel tail (also known as "throwing water") 500 grams of knife into 15×2 cm strips, wash and drain, add salt, ginger rice 5 grams each, monosodium glutamate 3 grams, pepper 1 gram, cooking wine 10 grams mix well and marinate for 3 minutes.
2. Dip the marinated fish tail into 75 grams of rice noodles, place it in the cage and steam for 8 minutes, and place it in a fan shape on the fish plate.
3. Heat the pot into the broth 50 grams, ginger rice 5 grams, minced garlic 10 grams, salt 3 grams, monosodium glutamate 2 grams, soy sauce, balsamic vinegar 10 grams each, white pepper 1 gram heated and pour on the steamed fish, drizzle 5 grams of sesame oil, sprinkle 3 grams of green onion.
Production essentials: Rice noodles should be dipped.
5. Steamed grape potatoes
The characteristics of this dish: powder, rotten, fragrant, beautiful shape.
Production time 20 minutes Specific production method:
1. Wash 500 grams of small potatoes, add 5 grams of salt, 3 grams of monosodium glutamate, 2 grams of white pepper powder, mix well, dust with rice noodles, steam on high heat for 20 minutes and take out.
2. Mix the steamed potatoes with 3 grams of sesame oil and 5 grams of cooked lard, and set them in a grape shape on a plate.
Production essentials: Potatoes should be powdered with the method of dusting.
Six: Steamed squirrel mandarin fish
The characteristics of this dish: realistic image, white color, fresh fish.
Production time: 8 minutes Specific production method:
1. 750 grams of fresh mandarin fish slaughtered to remove internal organs, remove the trigeminal bone from the fish, remove the backbone of the fish, take the fish meat on both sides, wash and drain.
2. Put the mandarin fish on both sides of the fish with a cross flower knife, put it in a container, add 5 grams of salt, 2 grams of monosodium glutamate, and 20 grams of cooking wine to marinate.
3. Take a fish plate, dip the marinated fish meat into rice noodles, put it into the plate into a "squirrel trunk", and then taste the trigeminate bone (salt, monosodium glutamate, cooking wine), dip the rice flour to make a "squirrel head", place it in front of the trunk, become a complete squirrel, and steam for 8 minutes to take out.
4. Use 50 grams of broth, 10 grams of light soy sauce, vinegar and ginger rice, 2 grams of monosodium glutamate, 2 grams of white pepper powder, and 5 grams of sesame oil to pour on the fish.