粉蒸肉 - Steamed Pork Slices with Glutinous Rice Flour

[中文]
粉蒸肉也是我很愛的一道菜(迷之音:你哪道不愛)，因為有外層的調味糯米粉包裹，所以更有味道也更下飯，換言之就是味道更重啦。粉蒸肉以前算是麻煩菜吧，肉要先醃過就算了，要調理出絕佳的蒸肉粉更是門學問，不僅加入的調味料多樣又複雜，而且要調出漂亮的比例那更是需要豐富的經驗。##CONTINUE##
我查了一些資料，粉蒸肉的做法還真是五花八門，光是配料就有好幾種組合，不過一定會有的就是五香粉和糯米粉。而糯米粉似乎也有分租細，有些就真的是粉狀，但我媽用的是還有顆粒狀糯米的蒸肉粉，這種口感比較好，有點像是配著飯吃肉的感覺，味道更豐富。還好現在都有現成外賣的可以用，我媽就是直接去買辣味的蒸肉粉，要不然生在古代我應該沒辦法常常吃到這到菜了吧！
糯米應該算是真正的華人食物，除了韓國人死鴨子最硬非要宣稱粽子也是他們發明的，我想沒有任何人反對吧，畢竟我們用糯米做出來的食物數也數不完，除了最有名的粽子、湯圓，還有酒釀、年糕、米糕、麻糬、油飯、糯米腸等等等(原來我還有這麼多題材可以寫)。
除了用的蒸肉粉千變萬化之外，搭配的副菜也是令人眼花撩亂，從最傳統的荷葉粉蒸肉，到富涵台灣味的地瓜粉蒸肉，還有看到搭配南瓜的金瓜粉蒸肉，不過我媽當然是什麼都沒配，直接放在電鍋裡和白飯一起蒸囉。

這邊有別人推薦的蒸肉粉牌子，可以參考看看。

[English]
You can see the yellow one, the minced pork with corn, and green one, Chao vegetable. A small piece of stewed spareribs with brown sauce lay on top right. Only one dish is new of today's lunch, which is "steamed pork with glutinous rice flour".

This dish has a distinctive appearance because the glutinous rice flour should be covered over meat. The white grain you can see is glutinous rice which play a main role of flour.
The glutinous rice is undoubtedly a genuine Chinese food. There are a lot of food made by it, such as "Zongzi", "Tangyuan", the most famous traditional Chinese food, and others less famous but common food. (It means so many food wait for my introduction:p) This rice is a special sort of rice and would become sticky after heat. That's why call it "glutinous rice". Because of its sticky feature, over-eating may cause indigestion.

Except glutinous rice, other seasonings are important in flour, too. Very many combinations of seasonings are used and bring many flavor on this dish. However, the five-spice powder is most often used in every combinations. If you want to find out the best steamed pork flour, an abundant experience is indispensable. I can image how hard to cook this dish for my forefathers because of complex procedure. I couldn't have change to usually eat "Steamed Pork Slices with Glutinous Rice Flour" if I was born in ancient time. Fortunately, we have instant flour package nowadays. My mom just marinates meat and covers ready-made flour. Then put it into TATUNG steamed cooker. Finally, I can eat a savory Steamed Pork Slices with Glutinous Rice Flour.

In addition, before steaming, you can wrap the meat with lotus leaves for traditional Chinese style, or put some sweet potato under the meat for Taiwan style, or substitute pumpkin for sweet potato. It's more complicated but more delicious.