Source: Upstream News - Chongqing Morning Post
Speaking of burning white, I believe that there is no Chongqing person who will not dislike it.
We all know that roasted white is an indispensable dish in the "three steaming and nine buckles" of Chongqing farmhouse feast. The so-called "three steaming and nine buckles" is the exquisiteness of the folk feast, published in December 1974, the "Chongqing Recipe", which includes a menu called "Sichuan Three Steaming And Nine Buckles", which has steamed chowder, crispy broth, fish (all the characters in the book are written as "Micha"), button chicken, ginger hot elbow, braised lamb, sesame yuanzi, buckle duck, buckle meat (roasted white), glutinous rice, steamed pork with fish pepper, shrimp soup soup, a total of one rice, two soups, nine dishes. Among the nine dishes, except for the braised lamb dish, the rest are all steamed dishes.
Look, the burnt white end is on the table! Soft rotten "rake" sticky meat, salty and refreshing sprouts, bright red and attractive color, fragrant smell... You chopsticks, I chopsticks, piece by piece, completely unable to stop!
And what we want to introduce today is not ordinary white burning, but "burning white plus" - large knife burning white. The big knife burning white originated from Bishan Mountain, which is improved and upgraded from the basis of burning white, which is larger than the slap!
The large knife roasted white is made of pork belly with pork belly with pork belly as the main ingredient, and cooked with sprouts and other accessories, which has the characteristics of texture "rake" glutinous, brownish red color, fat but not greasy, and resembles a large knife.
In addition to the eye-catching "appearance", the big knife burning white is still famous, and won the title of "Chinese Famous Cuisine" in the Fifth National Chef Cooking Competition in 2004.
Is every piece of meat in every big knife burnt white that big? According to the standards proposed in the "Yucai Big Knife Roasting Technical Specification", it is recommended that the length of the large knife burning white is 20 cm, the thickness is 0.6 cm, and the width is 4 cm. Wow, it's time to show off your mouth!!
Do you want to eat it? Wiping the saliva from the corners of your mouth with a tissue? Is your stomach "grunting"? Let's take a challenge! Not to eat, but to do. As the saying goes, "do it yourself, eat and drink". Let's take a look at the practice of whitewashing with a large knife in the "Yucai Big Knife Burning White Cooking Technical Specification".
Ingredients: pork with skin 500 g of three-line meat.
Excipients: 100 grams of sprouts, 2000 grams of rapeseed oil (actual consumption of 50 grams).
Seasoning: 50 grams of sweet noodle sauce, 20 grams of cooking wine, 15 grams of ginger rice, 2 grams of monosodium glutamate, 5 grams of salt, 5 grams of vinegar, 3 grams of peppercorns, 10 grams of soy sauce.
Cooking method: 1, the initial processing: the pork belly with pork belly and wash it after burning.
2, coloring: boiling water in the pot, put in the three-line meat to cook until the skin is removed from the raw, mix the soy sauce and sweet noodle sauce well, and then spread it evenly on the meat skin while hot to make it cool naturally. Heat the oil in a pan to 210°C, fry the skin of the meat face down into the pan, remove it when it is brown and red, and then put it in boiling water and cook for about 10 minutes.
3. Knife worker: Cut the pork belly with pork belly into 20 cm long, 4 cm wide and 0.6 cm thick rectangular slices, wash and cut the sprouts into fine minced and stir-fry, and chop the ginger into fine minced pieces.
4. Set the bowl: Set the skin of the meat face down in a specific bowl to form a book shape, and then insert a piece on both sides. Cut the meat scraps into 0.6 cm thick pieces and place them on top of the set meat. Then add salt, peppercorns, ginger rice, soy sauce, vinegar, and finally the minced sprouts.
5, heating: the set type of meat bowl into the steamer or steaming cabinet, steamed with the atmosphere until the meat is cooked out of the cage, flipped into a diameter of 30 cm round nest plate is ready.
Best temperature to eat: 75°C-85°C.
Best time to eat: From the time the dish is out of the basket to the time it is eaten, it is advisable to take no more than 6 minutes.
Source: Boiled Chongqing WeChat public account, Qianlong network - China capital network
【Disclaimer】The upstream news client is not marked with "Source: Upstream News - Chongqing Morning News" or "Upstream News LOGO, watermark text, pictures, audio and video and other manuscripts are reprinted." If the reprinted manuscript involves copyright and other issues, please contact Upstream News.
report