PowderSteamMeat has been eaten many times, but thisLotus leavesPowderSteam meatActually, I haven't seen it before. Maybe it's because lotus leaves are too scarce here, or not. I also used to eat lotus leaf steamed rice when I was a child.It's probably related to the region. This lotus leaf steamed meat is a famous dish in the Jiang and Zhejiang regions.To solve problems, I would cook a plate of lotus leaf steamed meat. Remember to bring lotus leaves.

Method for making lotus leaf steamed meat - 1

IngredientsPreparation

Pork belly，RiceLotus leaves,Star aniseFive spice powder,White sugar，Soy sauce,Old soy sauce, yellow sauce, yellow wine,MSG，Ginger,Oil,Peanuts.Method

1. First, cut the pork belly into large pieces, put yellow sauce, soy sauce and old soy sauce, and yellow wine into the cut pork,

2. Then add white sugar, and sprinkle some MSG, add appropriate amount of peanut oil and fragrant oil, and finally add chopped green onions and ginger, use hands to repeatedly grab and mix to fully absorb the seasoning and moisture into the meat;

3. Put rice and star anise into a pot and stir-fry over low heat. When the rice turns golden, turn off the heat, then pour in five spice powder and mix. Use residual heat to roast the five spice powder to release its aroma;

4. Spread the cooked rice evenly on a plate and let it cool. After cooling, combine the rice with the star anise and put it in a food processor. Stir at high speed for 3 seconds to make the rice into fine particles;

5. Pour the processed rice into the meat, mix the rice and meat, then add a cup of water, stir to make it evenly flavored, and then refrigerate for 5-6 hours to let it penetrate;

6. Cut off the stem and leaves of fresh lotus leaves, then cut the lotus leaves into the size you need;

7. Put the cut lotus leaves in boiling water and blanch for 3 minutes, then cool, to soften and disinfect;

8. Take out the marinated meat and

Rice powderand pack them with lotus leaves into small packets, and only one piece of meat can be packed in each packet;9. After packing, place them in a plate, put the plate in a steamer, cover the pot and cook with a large

fireopen, after the water boils, change to medium heat and steam for 60 minutes;Method 2 for making lotus leaf steamed meat

Ingredients preparation

Pork belly, fresh lotus leaves, rice powder, salt, 2 bottles of liquor, old soy sauce,

Soy sauce1 bottle of liquor,White pepper1 spoon, SichuanDouban2 spoons, five spice powder, ginger.Method

1. Wash and brush the lotus leaves clean, cut the pork belly into pieces;

2. Pour, old soy sauce, soy sauce, white

pepper, douban, five spice powder, and ginger into the pork, and marinate for about 2 hours;3. Then add rice powder and stir well;

4. Boil water in a pot, place the lotus leaves in the steamer, put the pork into the lotus leaves, and wrap it up, cover the pot, and steam over high heat;

5. After boiling, change to small fire and steam for half an hour;

Method 3 for making lotus leaf steamed meat

Ingredients preparation

Pork ribs 600g, 70ml soy sauce,

Rice100g, fresh lotus leaves 2, rice flour 100g, ginger 30g, green onion 30g, cinnamon 1g, star anise 1g, cloves 1g, star anise 1g, 40ml, sweet sauce 75g, white sugar 15g.Method

1. Rinse and dry the rice and rice flour, then dry it;

2. Put the star anise, star anise, cloves,

cinnamontogether with the rice in a pot, and stir-fry over low heat until it turns yellow, then cool and grind it into powder;3. Scrape off the fine hairs on the pork, wash it clean, and cut it into pieces, with a knife to cut through the middle of each piece;

4. Put the meat pieces into a clay pot, add sweet sauce, soy sauce, white sugar,, green onion, ginger and mix, then marinate for about 1 hour to let the broth penetrate the meat;

5. Then add rice flour and stir well, so that the surface and the knife cut of each meat piece is coated with rice flour;

6. Wash the lotus leaves in boiling water, cut each one into four, put the meat into the lotus leaves, and steam for 2 hours with warm fire.

Tips for making lotus leaf steamed meat

1. The pork belly should be selected with appropriate fat and lean ratio, so that it is not greasy;

2. The lotus leaves can be packed separately or the whole large leaf can be packed;

3. If you make rice powder yourself, be careful not to burn it, use medium heat, and don't grind it too fine, as this will affect the taste;

4. Before packing the lotus leaves, boil them to kill bacteria, which is more hygienic, and makes it easier to pack after softening.

First, blanch the lotus leaves to kill bacteria, making them more hygienic and softer, which makes it easier to wrap the meat.