In Chaoshan, there is a kind of , which is made of japonica rice like kueh tiao , and then heated and stirred into a paste. The two pointed ends, the pill body is particularly refreshing, and it is easy to swallow in the mouth. It can be fried for soup, and the soup is delicious and mellow. The cooking technology is unique and is loved by people.
Jianmiwan is a special snack full of local flavor. Chaoshan people call japonica rice Jianmi, and the name Jianmiwan may be derived from this. Its preparation method is to use local fine rice, soak it in clean water for 3 to 4 hours, pick it up and place it in a stone mill, roll it into rice milk, take gauze to filter the rice milk to remove coarse impurities, and then pour it into the pot Heat up, stir with a wooden stick, turn to a slow heat when the water temperature is 60 or 70 degrees, boil it into a paste, cool and condense into a lump, mix with one third of the raw pulp, knead it into a ball, and then take the full diameter beforehand Put a 0.5 cm wooden board with a small round hole on a tripod filled with clear water, and heat slowly until the "crab day water" appears. Put the slurry on the board and rub it, then press the small round hole to drip into the tripod. Because the pulp ball is half-baked, each section of the pellets that are squeezed out of the round holes is about 2 cm, and the two ends are shrunk into a pointed shape, and when they are cooked in a pot, they become small and exquisite pointed rice pellets.
General household cooking Jianmiwan soup is made from ready-made balls from the market. The ingredients used to make soup dishes are very versatile. It can be seafood, meat, and meat and vegetables. Match. If cooked with sirloin, in addition to rice balls and sirloin, you can also add baby cabbage, celery, , winter vegetables and other auxiliary materials.
Beef brisket is a soft muscle with tendons, meat and oil in the abdomen and near the ribs. It is often used as a general term for braised and stewed beef, and the meat in many parts of the beef can be called sirloin, containing High-quality protein is also rich in vitamins and minerals such as potassium, iron, calcium, and phosphorus. The ratio of various amino acids is basically the same as the ratio of various amino acids in human protein.The nutritional value ranks first among all kinds of meat, which can increase physical strength and replenish vitality. Traditional Chinese medicine believes that beef brisket is sweet in taste and has the functions of replenishing the spleen and stomach, replenishing qi and blood, strengthening muscles and bones, and reducing edema. Fresh beef brisket purchased at home is washed, cut into pieces, blanched, and put into electric pressure cooker together with ginger, simmered for 30 minutes, taken out and cooled, placed in a glass bowl and placed in the refrigerator for refrigeration Overnight, take it out and scoop to remove the hardened layer of butter on the surface before putting it into cooking.
The cooking technology of Jianmiwan emphasizes the "clean, fresh and clever" style. The baby cabbage is cooked first, and it is mixed with the sharp rice balls into the piping hot beef brisket original soup, with celery, winter vegetables and other auxiliary materials, seasoned with chicken essence, and ready to be eaten from the pot. After such cooking, the sharp rice balls are soft, lubricating, and slightly elastic, and the chunks of pork belly are fresh and tender, and the soup feels delicious and delicious.
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