[Sichuan Steamed Nine Bowls]_How to do_How to do
The term “nine bowls” is still very familiar to people. In some areas, the name “nine bowls” is used instead to refer to the size of the table.
The nine bowls are also called nine bowls and running seats.
The characteristics of the nine bowls are steamed vegetables. In general, the nine bowls include: steamed beef, steamed elbow, steamed ribs, and chicken.
Ingredients: Lean pork, ground ginger, eggs, fungus. Making steps: first make bacon.
400g of lean pork stuffing with a small amount of ground ginger.
Add 70-80g sweet potato / cassava starch, an egg, add white pepper, peppercorn powder and a small spoonful of cooking wine, and an appropriate amount of salt, mix well.
Don’t beat it, the meat tastes crispy after steaming.
Steam the bottom of the cabbage with cabbage and place the meat.
Into the steamer, steam for 30 minutes after boiling.
After 30 minutes, shape the meat and prepare an egg yolk.
Spread egg yolk on the surface to increase color.
After re-entering the steamer for 30 minutes, you can take it out and let it cool.
Start assembly, steam the taro for 30 minutes, wash the fungus and yellow flower hair, stir-fry the meat, clear the chicken soup and crispy meat.
Fungus and yellow flower are at the bottom, taro peeled and cut into small pieces.
Cut the crispy meat into the appropriate size and put it up.
Remove the meat from the steamer.
Cut the meat into square pieces.
The clear chicken soup is seasoned with salt and poured over.
(Basic clear chicken soup method: the old hen is put in cold water, after the water is boiled off, add the lees and ginger to the pot until soft, and filter the soup residue).
Cover the tin foil or plastic wrap into the steamer for one hour, remove the green onions and finish.
The nine bowls are characterized by steamed vegetables, mainly steamed: head bowl, steamed whole chicken, steamed whole duck, steamed elbow, salty white (meat buckle), sweet white (sandwich), steamed meat, and flour noodles, Bamboo shoots, taro, sweet potatoes, kelp, seasonal vegetables.
The banquet consists of “five bowls” in the form of steaming and roasting, frying, simmering, and ravioli. Generally there are only nine dishes, so it is called “nine bowls”.
The “Nine Bowls” are also divided into low, medium and high grade.
The low-grade ones are all pork without chicken, duck, and fish; the mid-range ones are chicken, duck, fish, hoofs, bamboo hoe, etc .; the high-end ones include hoof tendons, bamboo hoe, squid, sea cucumber, shark fin, etc.
In the 1990s, the “Nine Big Bowls” changed from “packaging” to “packing”. From pork to chicken, duck, fish and seafood, the number of dishes increased from nine to N.
The traditional “nine bowls” now only survive in some rural areas.