Sichuan's famous special cold dish "garlic red oil belly silk", before the casual recipe in a Sichuan restaurant is this dish, now rarely seen, especially in the summer to play the restaurant is a must order under the next meal under the wine cold dish, this dish seems to gradually disappear, is it that now guests do not like to eat this dish? Or are the current chefs not good at making this dish?
It is estimated that the older generation of people like to eat this dish, the old Sichuan cuisine chef is also good at doing this dish, now the chefs of the past years like to engage in some innovative dishes, fusion dishes, the previous old dishes are rarely in the recipe appeared, in fact, the old dishes are also a test of the chef's basic skills, a dish must be done in place in each link, in order to ensure that the taste of the dish is excellent.
More than 20 years of old Sichuan cuisine chefs, today to share a Sichuan special cold dish "garlic paste red oil belly silk" authentic method, skills and methods without reservation to share, so that you can not go to the restaurant at home can also eat authentic Sichuan flavor.
Dish name: garlic puree red oil belly shreds
Ingredients: pork belly
Accessories: green shoots
Seasoning: garlic, ginger, salt, soy sauce, spicy fresh sauce, mustard paste, sesame sesame oil, shallot oil, monosodium glutamate, powdered sugar, cooked sesame seeds, secret red oil chili pepper, coriander, green onion
Flavor type: garlic paste compound flavor type
method
Cleaning pork belly is the first step to make this dish, otherwise the smell is heavy, fresh pork belly adds aged vinegar, flour, ginger and onion to break, and rub the pork belly together to make the mucus and dirty things in the pork belly easy to clean.
Add water to the pot into the cooking wine ginger shallots, the cleaned pork belly cold underwater pot, boil the water to a low heat and cook for half an hour, use chopsticks to insert the pork belly, if you can easily insert the pork belly heat just right, turn off the heat to let the pork belly soak in the original soup for an hour, fish out and let it cool and set aside.
3. Cut the green shoots into thin wires and pad them in a large disc, then cut the pork belly into thin wires and spread them on top of the bamboo shoots.
4. Prepare the mixing pot, put the minced garlic, ginger, salt, and all the other seasonings mentioned above into the basin together and stir well, pour the juice into the belly and sprinkle the green onion and coriander.
This dish features: rich garlic flavor, pork belly crisp, a classic cold dish with a compound flavor under the rice and wine.
Cold garlic puree red oil belly shreds production techniques summary
Salt and white wine should not be added during the cooking process to prevent the pork belly from contracting.
After cooking, it is best not to fish out in advance, let the cooked pork belly soak in the original soup for an hour or two, so that the pork belly is thick and crisp.
This dish is fully enriched with a little mustard paste, and the taste is unique.
Pork belly in addition to cold mix, of course, there are many methods, such as Luohan pork belly is also a very distinctive dish in Sichuan, garlic roasted belly strip a refreshing flavor of the pork belly method, hot crisp belly together to test the chef's knife work and hot dishes, these dishes are Sichuan characteristics of pork belly method, friends with conditions may wish to make at home for family and friends to eat.
There is a small question I want to communicate with you, if you want pork belly to be thick and taste good, what other ways can you prevent pork belly from shrinking? What else is delicious to do with pork belly?
This article is created by the creators of "Taste seeking Sichuan cuisine", original food sharing, taste seeking delicious, so that more people like Sichuan cuisine, understand Sichuan cuisine, learn Sichuan cuisine, taste Sichuan cuisine, know Sichuan taste, I am: Taste Sichuan cuisine (Du Chaogao), pay attention to me, we look for exquisite dishes in memory together, taste folk delicacies.