Steamed Beef in Rice Flour

Steamed Beef in Rice Flour

　　Fresh yellow beef with firm, tender texture and bright red, glossy color is cut diagonally into diamond-shaped thin slices about three fingers wide. The meat is seasoned, placed in a basin, and marinated for around ten minutes before cooked soybean flour is added and mixed to coat the slices. The best soybean flour comes from the uniquely dry yellow-skinned beans of western Guangxi, though green-skinned beans or regular soybeans can also be used. First, they are slowly roasted over a low flame, then cooled on a winnowing tray before being ground into fine powder using a stone mill for later use. After coating the slices in the paste, they are evenly spread out in thin layers in a steamer basket, placed in a cold wok, and steamed over high heat. Once abundant steam is produced, the beef is steamed for about thirty minutes before being removed.

　　Main ingredients: beef, eggs, etc.

　　Information source: Lingyun County People's Government website