Manufacture method of Sichuan-flavored rice flour-steamed pork zongzi

Abstract

The present invention discloses a manufacture method of Sichuan-flavored rice flour-steamed pork zongzi. The manufacture method of the Sichuan-flavored rice flour-steamed pork zongzi is as follows: asteamed pork powder formula comprises 300 g of indica rice, 100 g of glutinous rice, 20 g of dried chilies with J-shaped tips, 10 g of star anise, 5 g of dried Chinese prickly ash and 5 g of fennel; and preparation of the steamed pork powder is as follows: A, heating in a spare pot and pouring in the indica rice, glutinous rice, dried chilies, star anise, Chinese prickly ash and fennel; stir-frying the materials by using medium heat; stir-frying the indica rice and glutinous rice to slightly yellow until all the raw materials emit fragrance; B, air-cooling the stir-fried raw materials for a standby application; and C, crushing the air-cooled raw materials into rice flour with granules. Beneficial effects are as follows: the glutinous rice and indica rice stir-frying technology and spice roasting technology solve a problem of insufficient aroma of steamed pork powder on the market; a streaky pork material is only selected from fine three-streak pork and problems that lean streaky pork is soft and poor in chewiness; fresh green soybeans are added to the glutinous rice to increase delicate fragrance of beans and glutinous but not greasy characteristics of the zongzi rice flour-steamedpork successfully present; and nut kernels are added to the glutinous rice to help increase a health-preserving effect of the Sichuan-flavored rice flour-steamed pork zongzi.

Description

technical field [0001] The invention belongs to the technical field of making zongzi, and in particular relates to a method for making steamed meat zongzi with Sichuan flavor powder. Background technique [0002] Zongzi, steamed from glutinous rice wrapped in zongzi leaves, is one of the traditional festival foods of the Chinese nation. [0003] Steamed pork with rice flour is a Sichuan-flavored home-cooked dish. It is an authentic Sichuan dish cooked with pork belly with skin and pork belly as the main ingredient, with Pixian County watercress, cooking wine, pepper, chili, star anise, cumin and other auxiliary ingredients. Waxy, rich in fragrance, brownish red in color, fat but not greasy, and melts in the mouth. [0004] The making method of existing steamed rice dumpling with Sichuan flavor powder is as follows: [0005] Production of steamed meat powder: Grind glutinous rice, indica rice, dried chili, pepper, star anise, cumin and other spices to make mixed rice noodl...

AI Technical Summary

Problems solved by technology

[0016] Steamed rice dumplings with rice flour are boiled and sterilized, and the pork belly is lean and hard to chew, and the taste is extremely bad

[0017] In order to solve the problem of insufficient flavor of steamed meat powder on the market, steamed meat with rice dumpling powder The glutinous and non-greasy feature solves the problem of pork belly not lean meat and poor chewing feeling. For this reason, we propose a method of making steamed meat dumplings with Sichuan flavor

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