【Sichuan】Steamed Beef with Vermicelli
Overview
In Sichuan, steamed rice noodles can be made into a hard dish for banquets, or can be considered as a small dish and classified into the ranks of Sichuan-style snacks. Representatives of the former include Sichuan-flavor steamed pork and steamed beef, while the latter includes steamed beef in steamed rice dumplings, Dazhou mutton gel, and other various types of dishes. In fact, it is not difficult to make your own steamed pork powder. You don’t even need a food processor, just a rolling pin or a pounder. If you want to make authentic Sichuan-style steamed pork rice noodles, you can’t go wrong by making your own steamed pork rice noodles. Speaking of Chengdu's steamed rice snacks - steamed beef in small steamed buns, the most famous one in Chengdu is said to be Zhidehao. Compared with home-style steamed beef, steamed beef in small steamed buns as a snack usually uses an 8-10cm mini steamer, with one or two pieces of beef in each basket. Select tender parts of the meat, such as beef tenderloin, beef hind leg ingot, upper brain, etc. Because the meat is small and tender, the fastest (such as tenderloin) can be out of the cage in a quarter of an hour. Ingot or upper brain can also be steamed and rake in half an hour. The seasoning is more overbearing, making it a very enjoyable and flavorful Sichuan snack. There is also a more homely version of steamed beef (including pork). It is steamed in a bowl without a steamer. The portion can be greatly increased. You can also add some potatoes, sweet potatoes and other ingredients to make the base. The location of the meat is not so strict, so it often takes 1-2 hours to steam to the right texture. After steaming, turn it upside down on a plate and eat it. Whether it is a small bowl or a large bowl, the same thing is that the seasoning is very strong, and the spicy taste needs to be enhanced when it comes out of the cage. Sichuan-style steamed pork is a delicious traditional Han dish that belongs to Sichuan cuisine. The main ingredient is pork belly with skin, rice noodles and other seasonings. The steamed meat is glutinous and fragrant, crisp and refreshing, fat and thin, red and white, tender but not greasy, and the rice noodles are oily and rich in five flavors. Depending on the cooking method, it can be spicy or sweet, and the ingredients can be supplemented with side dishes such as lotus root, pumpkin, and sweet potato. I love beef the most. I eat it almost once a week, either stir-fried, stewed, or braised. I feel tired of it all. But I still want to eat beef, what should I do? Thinking that I had the Jiuyang cooking stick that I just received as a prize at home, an idea came to my mind. I might try making steamed beef myself. The cooking stick is so convenient. This was my first time making it, but it was a success. I shared it with my colleagues and everyone said it was delicious. Then I told everyone that I made it myself. It was the first time I made it and everyone said it was amazing.
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Ingredients
Steps
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First cut the beef into slices of appropriate size and thickness. Add chili sauce and cooking wine. , light soy sauce, a little oil, pickled with chopped ginger.
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Wash and drain the rice, put it into a hot pot and stir-fry until it turns slightly yellow.
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Let the rice cool and grind into powder in a food processor. Add the beaten rice flour, five-spice powder, and chili powder to the marinated beef.
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Add a small amount of corn oil and let the rice flour and ingredients fully adhere to each piece of beef.
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Cut the potatoes into small pieces and place them in the bottom of the bowl as a base vegetable.
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Then cover the potatoes with the beef slices with rice noodles in an orderly manner.
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After putting it in the pot, turn to low heat and steam for 35 minutes until it is cooked through. Just sprinkle some green onions at the end.
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Delicious steamed beef is ready.
