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A complete Collection of Home practice of steamed Meat with Rice Noodles

1. Rice noodle steamed meat raw materials: pork belly, potatoes, cooked meat powder, chicken essence, ginger. Practice: wash ginger, peel and chop; rinse pork and cut it into pieces. Pour the right amount of steamed meat powder into the meat bowl, add chopped ginger and garlic and the right amount of chicken essence. Then pour in the right amount of light soy sauce and stir well. Potato treatment: wash the potatoes and cut them into cubes. Pour some steamed meat powder, ginger, garlic and chicken essence into a potato bowl and mix well.

2. Rice noodle steamed meat ingredients include pork belly, potatoes, cooked meat powder, chicken essence and ginger. Steps:-rinse the ginger and cut it into small pieces. Wash the pork belly and cut it into pieces. -pour the right amount of steamed meat into a bowl containing meat and add chopped ginger and garlic and the right amount of chicken essence. -pour in the right amount of light soy sauce and stir well. Potato treatment:-wash the potatoes and cut them into cubes.

3. Steamed meat with rice noodles is a classic home-cooked dish, which is cooked by steaming with pork and rice noodles as the main ingredients.

Steamed pork with rice noodles is a classic Chinese dish, especially in Hunan, Sichuan and other regions. This dish is famous for its unique aroma and taste. The main ingredients are pork and rice noodles, supplemented by various seasonings.

The common practice of steamed meat with rice noodles

1. Lean pork (about 500g) rice noodles (about 200g) green onions (right amount) ginger (right amount) salt (right amount) cooking wine (right amount) soy sauce (right amount) light soy sauce (right amount) rice vinegar (right amount) sugar (right amount) 1 gravy (right amount) step: prepare the necessary main ingredients and seasonings. Cut the pork into a square of about 2 centimeters. Chop the green onions and cut the ginger into thin slices.

2. Preparation of rice noodles for steamed meat: 500g of pork belly, 300g of fish head, 75g of self-made rice noodles, 1 piece of fermented bean curd, 3 tablespoons of light soy sauce, 2 tablespoons of cooking wine, half tablespoons of sugar, 1 tablespoon of white pepper, 1 small piece of ginger, half tablespoons of old. Production steps: grind the ginger into minced ginger and mash the fermented bean curd and fermented milk. Prepare marinade and add light soy sauce, soy sauce, cooking wine, minced ginger, sugar and white pepper.

3. Steamed meat with rice noodles is a classic home-cooked dish, which is cooked by steaming with pork and rice noodles as the main ingredients.

Steamed pork with rice noodles is a very popular home-cooked dish, which is famous for its tender taste and rich taste. The following is a common home practice, easy to learn, so that you can enjoy delicious steamed meat with rice noodles at home.

5. Prepare materials: choose appropriate amount of pork belly, rice noodles, and a small amount of sugar, cooking wine, ginger, monosodium glutamate and soy sauce. Treatment of pork belly: rinse pork and slice it, add appropriate amount of cooking wine and soy sauce, stir well and marinate for 30 minutes. Wrapped rice noodles: wrap the pickled pork with steamed rice noodles to ensure that each piece of meat is evenly covered with rice noodles.

6. practice: cut the pork belly into slices about 0.5 cm thick, not too thin, so as not to spread when steaming. Mince ginger and garlic cloves, cut garlic or onions into small pieces and set aside. In a large bowl, mix sliced pork with minced ginger and garlic, bean paste, soy sauce, cooking wine, five-spice powder, sugar, salt, chicken essence, pepper powder and chili powder (adjusted according to your taste). Marinate for about 20 minutes.

The practice of steaming meat with sweet rice noodles

1, sweet rice noodle steaming meat material: pork 500g sweet rice noodle 100g spring onion ginger right amount of cooking wine right amount of salt light soy sauce right amount of old soy sauce right amount of clear water: cut pork into thin slices, add green onion ginger, cooking wine, salt, light soy sauce, soy sauce, chicken essence and marinate for 10 minutes. Add the sweet rice noodles to the water and stir well and let stand for 10 minutes.

Step 1: wash the pork belly and set aside. After the pot is hot, burn the pork skin in an iron pan until discolored, scrape the pig skin with a knife, wash it, wipe it dry, and cut it into thin slices that are a little thicker than the meat back into the pan. Set aside. Step 2: pour rice, glutinous rice, pepper, star anise and incense leaves into the pan, stir-fry over low heat until discolored, pour into the cooking machine or grinder and beat into rice noodles, no need to beat very fine, a little bit of granulation is better.

3, the practice of steamed meat with rice noodles: main ingredients: 400 grams of pork and 100 grams of self-made rice noodles. Excipients: 1 tablespoon of soy sauce, a little light soy sauce, 2 grams of salt, 1 tablespoon of mash, a little chives.

The practice of steamed Meat with Nanchang Rice Noodle

Put Nanchang rice noodles in a large basin and soak in warm water for 20-30 minutes. The rice noodles will soften after soaking, but be careful not to soak too much, otherwise the rice noodles will be too soft and rotten, affecting the taste. After soaking, drain, add 1-5 tablespoons of cooking oil, stir well with chopsticks, so that each rice noodle is covered with oil. This can prevent the adhesion of rice noodles during steaming and increase the flavor of rice noodles.

After washing the rice and glutinous rice, soak it overnight, then take it out to dry. Then put the pepper and rice in the hot pot and stir-fry over low heat for about five minutes. Then put it into the cooking machine or wall-breaking machine to play again, three minutes, not too broken. Pour the chopped rice into a large bowl of pork and stir well.

Rice and glutinous rice (about 2:1 proportion) mix well, add 10 grains of pepper, stir-fry over low heat until yellow, cool, beat coarse-grained rice noodles with cooking machine and stir-fry pepper to micro-coke, rich flavor, pounded into powder after cooling, or beat into powdered pork by cooking machine, wash and drain, cut into large thin slices, add fermented bean curd, mash, sugar color.

Specific methods of steamed Meat with Rice Noodles

1. Steamed meat with rice noodles is one of the traditional delicacies in Guangdong, with simple practice and delicious taste. The following is the most authentic practice: material: pork (pork) 500g rice powder 200g onion ginger right amount of cooking wine right amount of salt light soy sauce right amount of white pepper right amount of sugar right amount of sesame oil: cut pork into thin slices, add green onion ginger, cooking wine, salt, light soy sauce, soy sauce, white pepper, sugar, sesame oil and marinate for 20 minutes. Soak the rice noodles in warm water and drain.

2. Rice noodle production: mix each small bowl of rice with a complete star anise, stir-fry in a hot pot until the rice grains are slightly brown and give off a fragrance, then grind them into a final preservation. Cut the pork into 3 mm thick slices and marinate with light soy sauce, soy sauce, sugar, chicken essence, cooking wine, sliced ginger and sliced garlic for 15 minutes. Mix the pickled meat slices with the rice noodles to ensure that the rice noodles are evenly wrapped on the meat slices. Steam in a pressure cooker for 15 minutes.

3, the following is the detailed practice of Nanchang rice noodle steamed meat: material preparation of the main ingredient pork (recommended to choose pork, fat and thin, taste better) 500 grams. Nanchang rice noodle (dry powder) 200-300 grams, the specific dosage can be adjusted according to personal preference. 1 piece of ginger (about 10-15 grams). 3-4 cloves of garlic. Millet spicy 3-4 (can be adjusted according to the spicy degree of eating). 1-2 tablespoons cooking wine. Light soy sauce 2-3 tablespoons.

4. Steamed meat with rice noodles: ingredients: pork stuffing (500 grams) rice noodles (200 grams) eggs (1) spring onions (appropriate) ginger (appropriate) salt (appropriate) soy sauce (appropriate) cooking wine (appropriate) oyster sauce (appropriate) chicken essence (appropriate) steps: put pork stuffing into a bowl, add appropriate amount of salt, soy sauce, cooking wine, oyster sauce and chicken essence, stir well and marinate for about 30 minutes.

5. Steamed pork with rice noodles is a traditional Cantonese dish with simple production method and delicious taste.

The practice of steamed meat with rice noodles

1. Steamed meat with rice noodles is one of the traditional delicacies in Guangdong, with simple practice and delicious taste. The following is the most authentic practice: material: pork (pork) 500g rice powder 200g onion ginger right amount of cooking wine right amount of salt light soy sauce right amount of white pepper right amount of sugar right amount of sesame oil: cut pork into thin slices, add green onion ginger, cooking wine, salt, light soy sauce, soy sauce, white pepper, sugar, sesame oil and marinate for 20 minutes. Soak the rice noodles in warm water and drain.

2. make one rice noodle: mix each small bowl of rice with a complete grain of star anise, stir-fry in a hot pot until the rice is slightly brown and give off a fragrance, then grind it into a final preservation. Cut the pork into 3 mm thick slices and marinate with light soy sauce, soy sauce, sugar, chicken essence, cooking wine, sliced ginger and sliced garlic for 15 minutes. Mix the pickled meat slices with the rice noodles to ensure that the rice noodles are evenly wrapped on the meat slices.

3. Steamed pork with rice noodles is a traditional Cantonese dish with simple production method and delicious taste.

4. The following is the detailed practice of Nanchang rice noodle steamed meat: the material preparation main ingredient pork (recommended to choose pork, fat and thin, taste better) 500 grams. Nanchang rice noodle (dry powder) 200-300 grams, the specific dosage can be adjusted according to personal preference. 1 piece of ginger (about 10-15 grams). 3-4 cloves of garlic. Millet spicy 3-4 (can be adjusted according to the spicy degree of eating). 1-2 tablespoons cooking wine. Light soy sauce 2-3 tablespoons.

5. steamed meat with rice noodles: ingredients: pork stuffing (500 grams) rice noodles (200 grams) eggs (1) spring onions (appropriate) ginger (appropriate) salt (appropriate) soy sauce (appropriate) cooking wine (appropriate) oyster sauce (appropriate) chicken essence (appropriate) steps: put pork stuffing into a bowl, add appropriate amount of salt, soy sauce, cooking wine, oyster sauce and chicken essence, stir well and marinate for about 30 minutes.