Small bowl dishes recipes

Xiaowancai is a small bowl steamed dish from Liuyang, and is the crystallization of the wisdom of the hardworking people of Liuyang, Hunan. It has a history of more than 500 years. From small bowl dishes to small tile bowl steamed dishes, it has been passed down to this day. The more famous ones include Liuyang steamed pork belly with fermented black beans, steamed egg and many other dishes. There are many ways to cook it. Let us learn about the methods of cooking small bowl dishes. Let’s take a look at this aspect.

Small bowl dishes recipes

Ingredients: 1 box of silken tofu, 200 grams of white shrimp, 3 scallions, 2 slices of ginger, rice wine, light soy sauce, sugar, salt, white pepper, appropriate amount of sesame oil, 1 teaspoon of starch. Method: 1. Wash and drain the shrimps, marinate with salt and rice wine for more than 15 minutes; 2. Tie 2 scallions into a knot and cut 1 into chopped green onions; 3. Heat the iron pan until smoking, add 4 tablespoons of oil, heat to 80%, pour in the ginger slices and scallion knots to stir-fry; 4. Pour the shrimps into the pan and stir-fry for 30 seconds, add the chopped tofu, add appropriate amount of water, sugar and light soy sauce to season; 5. Cover and simmer on medium-low heat for 1 minute, open the lid, mix starch and cold water, add to the pot to thicken; 6. Finally, sprinkle with white pepper and a little sesame oil and serve.

Method 2

1. Steamed with flour:

The raw materials are seasoned, mixed with rice flour and steamed. When using the flour steaming method, coarse rice flour can be used for old raw materials, and fine rice flour can be used for tender raw materials. During the production process, water must be boiled to soak the rice noodles. The soaking time must be controlled well. The amount of water depends on the amount of rice noodles. It should not be too thick or too thin. Now the more popular dishes are steamed pork with rice flour, steamed spareribs with rice flour, steamed corn with rice flour, and steamed eel with rice flour.

2. Steaming is also called stewing

The raw materials are added with seasonings and a little broth, steamed in a steamer, and then drizzled with light starch. It has a single ingredient and a single flavor. The finished soup is clear, fresh, and tender, suitable for people with light tastes. There are many varieties of steamed dishes that have been passed down to this day. Meat dishes include steamed pork, steamed beef, steamed crucian carp, steamed mandarin fish, steamed fish head, steamed roasted fish, steamed sausage, steamed fish, steamed chicken, steamed duck, steamed preserved vegetables, etc.; vegetarian dishes include steamed dried bamboo shoots, small bamboo shoots, bean shoots, steamed green vegetables, steamed yellow vegetables, steamed eggplant, steamed dried beans, steamed taro, steamed white tofu, steamed dried tofu, steamed white sand tofu, steamed green pepper, as well as steamed hollow sauerkraut, sweet potato sauerkraut, green vegetable sauerkraut, steamed bean sauerkraut, steamed green beans, etc.