Like not like, three points, before following Chenguang to make this "ancient meat" that has swept the world, chenguang needs to tell you what is a plate of "perfect" ancient meat?
You can follow the morning optics and judge your cooking skills with the following criteria!
First of all, a good plate of ancient meat must have a thick layer of mustard juice, from this layer of sauce you can smell the taste of pork and sour, sweet, salty three flavors of the balance between the taste, and this layer of sauce must not be left on the plate like the soup.
When you pick up a piece with chopsticks, the slimy sauce will form a silk thread due to the pulling force, which is also one of the criteria for judging the quality of ancient meat.
Let's talk about the meat itself, its crispy skin must be kept, and it cannot be soaked in the sauce until it is soft and rotten.
At the same time, if the meat is made of plum blossom meat, the plum blossom meat after frying should be done without the need to chew through the teeth, as long as the tip of the tongue is gently squeezed in the mouth, it can be easily bitten open, and the sweet smell of grease reverberates in the mouth.
<h1 class="pgc-h-arrow-right" data-track="10" > ingredient list</h1>
Pork belly × 300 g
Small pineapple × 3 pcs
Purple onions 1/4 ×
Pepper of various colors × to taste
Medium gluten flour × 2-3 tablespoons
Corn flour × 4-5 tablespoons
Eggs × 1 pc
Peanut oil × to taste
【Seasoning】
Ginger slices × 4-5 tablets
Minced garlic × 2 teaspoons
Shallot segments × 6-8 segments
【Hook】
Tomato sauce × 4 tablespoons
Zhenjiang balsamic vinegar × 1 tablespoon
Pineapple juice/ water × 4 tablespoons
Corn starch water × 2 teaspoons
<h1 class="pgc-h-arrow-right" data-track="10" > detailed cooking steps</h1>
-= Step 01 =–
First of all, cut 300 grams of pork belly into 2 finger-wide pieces of meat, if you buy pork belly with skin, remember to remove the pork skin.
-= Step 02 =–
Add 2 teaspoons of light soy sauce, 1 teaspoon of fine sugar, and 1 teaspoon of corn starch to the chopped pork belly.
Then mix all the ingredients well and let them sit for at least 1 hour.
-= Step 03 =–
Take 1/4 purple onion and cut it into small pieces for later, cut the peppers into small pieces and set aside; cut the pineapple into small pieces and set aside.
-= Step 04 =–
Add 1-2 tablespoons of whole egg liquid to the marinated pork belly and mix well.
-= Step 05 =–
Add 2 tablespoons of medium gluten flour and grasp the flour with the pork belly by hand until you feel a stickiness.
-= Step 06 =–
Put 4-5 tablespoons of cornstarch in a large dish or bowl, add the floured pork belly, and then coat each piece of pork belly with a layer of dried cornstarch and set aside.
-= Step 07 =–
Prepare a smaller fryer or small milk pan, add enough peanut oil, heat the oil over medium heat, and when the oil temperature reaches about 160 ° C, you can fry the pork belly.
-= Step 08 =–
In the process of frying, from time to time to turn the pork belly pieces to prevent sticking to the pan, when there are no longer a large number of bubbles in the pan, you can fish out the pork belly pieces for later.
-= Step 09 =–
After frying all the pork belly once, heat the oil again with high heat, and at the same time put the pork belly pieces back into the oil, and force the fat out of the meat pieces once at a high oil temperature, and finally the meat pieces can be fished out and cooled for later.
-= Step 10 =–
Cut out 1-2 tablespoons of sugar with a knife and set aside, or replace it with an equal amount of white sugar, granulated sugar or rock sugar if you don't have such a sugar cube.
-= Step 11 =–
Heat the pot over medium heat, pour in the appropriate amount of peanut oil, add slices of ginger, minced garlic, and slices of shallots and onion cubes into the pot one by one, and sauté until fragrant.
-= Step 12 =–
Then add 4 tablespoons of tomato sauce, stir-fry slightly, add 1 tablespoon of Zhenjiang balsamic vinegar, stir-fry slightly, then pour the pineapple pieces into the pot, and add 3-4 tablespoons of water, the pineapple will release sweetness and soup during the stir-frying process.
-= Step 13 =–
Add 1 tablespoon of sugar to the pan and stir-fry until the sugar is completely melted, then taste what is acceptable.
-= Step 14 =–
Finally, add 2 teaspoons of cornstarch water and stir-fry the juice quickly until you reach a satisfactory consistency.
-= Step 15 =–
Then add the chopped peppers to the pan and stir-fry until the soup is evenly wrapped over the peppers.
-= Step 16 =–
Finally, pour the cool pork belly pieces into the pot and stir-fry quickly until the sauce is evenly wrapped around the pork belly pieces, and then turn off the heat.
<h1 class="pgc-h-arrow-right" data-track="10" > points and tips</h1>
-= Tips and Point 01 =–
Chenguang mentioned at the beginning of the article that a plate of authentic pineapple gollum meat must be made of plum blossom meat, and the use of pork belly in the morning light demonstration to make this plate of gollum meat, although the taste is also good, but the meat texture will still be a little worse.
This is because plum blossom meat (commonly known as the back of the neck) is not as fat and thin as the meat of the general part, but in the whole piece of lean meat distributed like a filament of fat, which makes his taste particularly tender, and does not feel greasy, if you can buy this plum meat is recommended to use this meat to make pineapple grunt meat.
In the part of the marinated pork, in addition to the use of light soy sauce to enhance the flavor, M&G also adds sugar and starch, both of which have a very good tender meat effect.
It can lock most of the moisture in the pork, and will not lose water due to high temperature or heating, so as to achieve the effect of fresh and tender taste and no firewood.
-= Tips and Point 02 =–
As for how to make the outside of the gollum meat crisp and soft inside, mainly due to the effect of hanging two layers of powder, and the selection and operation of these two layers of powder are very knowledgeable.
Therefore, when operating the hanging powder step, you must not make a mistake in the order, once you make the wrong order, you will not be able to achieve such an effect.
Before hanging the first layer of flour, be sure to wrap the meat pieces with egg liquid, so that you can once again wrap the meat pieces with a waterproof coat, and at the same time increase the stickiness of the meat pieces, which can better stick the flour to it, so that it is not easy to fall off.
The second layer of cornstarch, although thickened when gelatinized, immediately hardens when it enters hot oil at high temperatures, a property that can make the crust of gollum meat very brittle.
But be sure to be gentle when operating, because this layer of skin is very brittle and easy to break.
-= Tips and Point 03 =–
The last point is the slice of sugar cut out by Morning Light, which is cut out of sugar cubes instead of white sugar or rock sugar, which is very obvious for highlighting the sweet and sour taste of this pineapple grunt meat.
It's a stroke of genius, and if you have this handmade sugar cube at home, you can try it.
-= Tips and Point 04 =–
In addition, regarding the choice and use of pineapple, fresh pineapple taste will be better, especially for friends who like to eat sour, the original fruit sour taste is very good.
If you don't want to buy sour pineapples, you may switch to relatively sweeter pineapples, which also taste very good.
Of course, if you use ready-made canned pineapple as you do in a restaurant, you can, but the canned food tastes sweeter.
You need to increase the proportion of balsamic vinegar used, so as not to lose the original sweet and sour taste because the taste is too sweet.
<h1 class="pgc-h-arrow-right" data-track="10" > the morning light</h1>
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