White Belly [Zhejiang cuisine]

White belly

【Dish name】 White belly

【Cuisine】 Zhejiang cuisine

【Features】 Tender, smooth, refreshing

【Raw Materials】

1 seed (about 1 kg), 5 grams of coriander, 10 grams of green onion, 50 grams of cooking wine, 25 grams of soy sauce, 5 grams of sesame oil, 5 grams of alum, 10 grams of rice vinegar.

【Production process】

(1) Turn the stomach over, wash the inner wall stains with water, cut off the fat oil, and then still turn over, rub through with alum, wash the mucus, scoop up the pot of boiling water, scrape off the white clothes, and then use alum and rice vinegar to wipe through and wash, put into the pot of boiling water, add cooking wine, green onions to the stomach when it is 80% crisp, cut the stomach into two, flatten in the basin, press the weight on the stomach (to make the stomach flat), and let it cool naturally. (2) Cut the cooled belly into 6.6 cm wide rectangles (a total of 3 pieces), then cut the inner wall upwards, cut into 6.6 cm long and 1 cm wide strips, and arrange them as a knife face; slice the rest of the stomach, put them into a basin, and put two knife faces side by side on both sides, covered with a knife face, slightly bridged, and put coriander on the stomach surface. (3) Fill the soy sauce in two small plates, add sesame oil, and dip it on the table with the white belly.

Colorful Dumpling belongs to the Cantonese cuisine category, let's understand the preparation method, process, production raw materials (main ingredients and ingredients), recipe nutrients, production tips, etc. of the recipe.

Related columns: - Fujian cuisine - Cantonese cuisine - Sichuan cuisine - Lu cuisine - Su cuisine - Zhejiang cuisine - Hui cuisine - Hunan cuisine - Northeast cuisine - Yunnan cuisine - Chaoshan cuisine - Guizhou cuisine - Beijing cuisine - Shanghai cuisine - Halal cuisine

Recommended search: Colorful

November 20, 2008 Blue Boy Adds:

Qi Cai Rang Zhu Du:

Recipe name Colorful Cuisine Belongs to cantonese cuisine Type alternative diet Basic features 瓤 is a traditional famous dish in Guangdong. At the end of the Yuan and the beginning of the Ming Dynasty, Han Yi of Suzhou wrote in his "YiYa Will": "Brewing belly." Use one, cure the cleansing, brew into the stone lotus flesh. Wash the bitter skin, very white, wash the sticky fire, half with the lotus flesh, solidly pack the belly, tie it tightly with thread, cook it, compact it, and slice it. "Seven colored urns" follow this method, but improve the material, and salty and so on, refrigerated and cut into flakes on the plate, colorful mixed, rich in color. Especially after refrigeration, cold can be hot, cool can respond to teeth, is a good summer product. Basic Ingredients 1 pc 500 g Salted Yellow 4 Hulled 3 Fine Salt 7.5 g Pork 750 g Monosodium Glutamate 5 g Pork Skin 250 g Oil 10 g Cooked Lean 15 g Fenjiu 25 g Coriander 75 g White Brine 500 g Step:

1． The inner wall is turned out, washed, and turned back to its original state. Egg yolks are cut into granules, each about 1.5 cm square. Cut into cubes, about 0.6 cm square. Cut into fine pieces. Cut the parsley into segments, each about 1 cm. Scrape the pork skin clean, put it in a pot of boiling water and cook until it is 60% soft, remove and cut into granules, such as size.

2． Put the diced pork, salt and MSG into the basin, stir until the gum starts, add the egg yolk, and the pork skin and mix well, then add the coriander and oil to stir into the filling, fill it in, and sew it with a rope. Then put it in the soup pot, cook it for about 30 minutes on medium heat, remove it, put it into the pot of white brine that is boiling over high heat, switch to low heat and cook for 15 minutes, pour the white brine into the basin together, add fen wine, soak for about 10 minutes, and fish out.

3． After cooling, refrigerate for about 2 hours, remove, cut two sections with a knife, cut each section into pieces, and then cut into slices, each piece is 0.3 cm thick. When the plate is loaded, it is built into a fan shape or a circle.

note:

White brine; 5 grams of star anise, 6.5 grams of cloves, 6 grams of licorice, 6 grams of grass fruits, 9 grams of dry sand, 6 grams of peppercorns, 5 grams of cinnamon, wrapped in gauze, put into a clay pot, add 2500 grams of boiling water, simmer for about 1 hour on low heat, and then add 150 grams of refined salt.

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