"Tianmen three steamed, steamed catfish, pearl beef balls"
- Published: November 14, 2019
- Source: CCTV goes home for dinner
Steaming is a word that is rich in picture and temperature. There was a raging fire under the stove, and there was steaming steam on the steamer. Steaming is our initial memory of food. Different ingredients undergo different steaming methods to stimulate different levels of tenderness, glutinous, fragrant and fresh.
When it comes to "steaming", you must go to Tianmen, Hubei, the hometown of steamed vegetables in China. Here, everything is steamed, no steam is not feasted.
Xiao Er made a special trip to Tianmen City, Hubei Province today to visit Liang Shaohong, the inheritor of the intangible cultural heritage of steamed vegetables, to learn the authentic steamed vegetables practice. Let ’s have a look at the rice balls.
Mr. Liang told us that the history of steamed vegetables in Tianmen can be traced back to 4600 years ago. Nine types of steamed vegetables have been derived, namely:
Steaming: focus on the original flavor, and then pour the prepared ingredients after steaming.
Steamed noodles: Season the food and steam with rice noodles.
Stuffing and steaming: Steam the amaranth on other vegetarian dishes.
Shaped steaming: refers to the specific shape of the ingredients after steaming.
Steamed: steamed with vegetables and lotus leaves.
Dry steaming: steam the ingredients without seasoning after seasoning.
Sealed and steamed: Steam the vegetables in a completely sealed condition.
Deduct steam: Pour on the plate and set after steaming.
Steaming: Pour the prepared steamed vegetables with boiling oil.
The formation of Tianmen Jiu steamed made Tianmen steamed vegetables from a few varieties into a series of steamed vegetables of many varieties, which greatly enriched the connotation and extension of Tianmen steamed vegetables, making Tianmen a "Chinese steamed vegetable that matches its name township".
Today, Mr. Liang will bring us the Tianmen San Steam which is cooked with "powder steaming". Steamed meat, steamed fish, steamed lotus root, steamed meat, nutrition and health.
When it comes to steaming, the most important thing is rice noodles.
Rice noodles are divided into:
Coarse rice flour (early rice): commonly used for steaming meat, coarse grains, oil absorption.
Fine rice flour (late rice): It is often used for steaming vegetarian vegetables. The taste is soft and sticky.
In addition to the selection of rice noodles, Mr. Liang also introduced to us a special seasoning required by Tianmen Sanshang—sun sauce.
Sun sauce is also called wheat sauce. It is a paste sauce made of wheat, sesame, soybeans, glutinous rice, vegetable oil, etc. It is an important seasoning in Tianmen steamed vegetables.
Steamed fish, steamed meat, steamed lotus root, this steamed is not ordinary lotus root, but nine-hole lotus root.
Nine-hole ravioli, also known as white flower ravioli, has a delicate and smooth appearance, and the meat is white and flawless. The soil in Tianmen area is fertile, which provides sufficient nutrients for the growth of Jiu Kong Zhi, crispy and juicy.
When steaming vegetarian vegetables such as lotus root, add rice flour and salt first, so that the moisture of the vegetarian vegetables will not be lost.
It's so simple and healthy that the heavenly gate is steamed, poke the video, and do it at home.