#春日花样生活 #
Food in Sichuan, taste in Zigong, the general meaning of this sentence is that there are many cuisines in Sichuan, but the real essence is still in "Zigong", a prefecture-level city in Sichuan Province, located in the south of the Sichuan Basin; east of Longchang City, Lu County, south of Luzhou City, Yibin City, west of Qianwei County, Jingyan County adjacent, north of Renshou County, Weiyuan County, Neijiang City; the tectonic system of Yangzihuaidi Sichuan Tai'ao, Chuanzhongtai Arch, Zigong Depression; subtropical humid monsoon climate; Zigong has nine bowls, bowls and bowls are exquisite, bowls and bowls are the epitome of Sichuan cuisine.
The nine bowls of Zigong are the highest standards for marriage, marriage, and marriage, which means that the nine sons of Dengke, the nine nine longevity, the longevity of the heavens and the earth, etc., of course, if these can be on the nine bowls, they are generally high-ranking officials and nobles, landlords and merchants in ancient times, and ordinary people can only discount in half, on the six bowls, eight bowls. Roasted white is one of the nine bowls, and plum button meat is roughly the same, the slight difference lies in the treatment of the base dish and the meat piece coloring problem, these two differences create two dishes that seem to be the same but actually have different tastes.
<h1>How is the difference between roasted white and buttoned meat</h1>
1, the base dish is different
Sichuan's roasted white base dish is Yibin's sprouts, while Cantonese cuisine's button meat base dish comes from Huizhou's plum dish.
2. The method of coloring the meat pieces is different
Sichuan roasted white is fried and sugar colored for coloring, while Cantonese button meat is directly smeared with soy sauce and fried to color.
<h1>How to make Sichuan roasted white</h1>
【Raw materials】1 kg of pork belly, 1 kg of sprouts.
【Accessories】A small amount of green peppercorns, a small amount of green onion and ginger, 200 grams of sugar color, 50 grams of dried pepper, a small amount of peppercorns.
【Seasoning】 12 grams of chicken essence, 14 grams of monosodium glutamate, 15 grams of Donggu soy sauce, 8 grams of Zigong vinegar.
【Detailed operation process】
1. Prepare a piece of fat and lean pork belly, and clean up the impurities such as dirty hair on it with water or with a knife. Boil water, cool water to put the pork into the pot, the water should not be over the pork, and then put in the dried peppers, peppercorns, green onions and ginger, cooking wine, these things to add fishy flavor, boil the water for 40 minutes, with chopsticks a little force can be pierced as the standard.
2, then the cooked pork with cold water after taking a rinse on the board, take a few toothpicks on the pork skin evenly tied small holes, the advantage of this is to let the excess oil discharge, but also better taste. Then, spread the sugar color evenly over the pork skin.
3, from the pot to burn oil, oil temperature 7 layers of heat to put the pork belly into the pot, this oil temperature is more dangerous, home operation, the best way to deal with it is to cut the pork into small pieces and then fry, in addition, this is the Sichuan roasted white coloring method.
4: Soak the fried pork in cold water for half an hour. Doing so can make the pork fluffy and tender on the palate.
5, then is the treatment of sprouts, hot pot and then put a little grease, put the green pepper into the pot and fry fragrantly, and then put in the sprouts to open the medium heat and quickly stir-fry and fry dry with aroma.
6. Cut the processed pork evenly into slices of meat of similar size, thickness and thinness.
7, find a small bowl, the meat slices are evenly placed in the bowl, put the Donggu soy sauce and Zigong vinegar in the bowl, this is the amount in a bowl.
8, the fried sprouts scoop a spoon on top of the roast white, this is the difference between the roast white and the button meat base dish.
9, seal the boiling white bowl with plastic wrap, boil the water, boil the water and put the boiling white into the steaming drawer, steam 30 can be. Once taken out, remove the plastic wrap and fasten it to a plate.
10. After removing the bowl, the authentic Sichuan whitening is ready.
——Message——
Sichuan roast white taste is divided into salty and sweet, the specific taste is salty with slightly spicy mainly, the taste is soft and sticky, the aroma is pure and thick, especially like this steamed meat dish, fat but not greasy, soft and not rotten.
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