Nowadays, people do not lack oil and water in their stomachs, and even work hard every day to lose weight. The tradition of preparing the body for the cold winters of the early autumns has also become more symbolic than practical.
However, this year is a bit special, because of the sudden decline in income due to the epidemic, coupled with the fact that the second master brother's value has doubled in the recent period, so eating a beautiful meal of meat has also become a small luxury.
Getting a piece of good pork and thinking about how to best cook a delicious dish, making the most of it without wasting it, is less pretentious at the moment. As for the weight loss plan, it is naturally long forgotten.
In addition to the factor of meat expensive (of course, the main reason), too greasy is also a big reason. If it can be combined with some other ingredients, it can not only lower the "unit price", but also make the remaining meat into other delicious foods to eat a few more meals. Is not a very smart choice.
Well, it's good to make buckle meat.
Buckle meat, buckle meat, as the name suggests, is when it is served in a bowl or plate, the red and white pork belly trembles and trembles, posing a round and rolling shape, making people can't bear chopsticks.
The button meat is actually steamed, the selected pork belly has been boiled, fried, the texture and taste have changed greatly, and finally steamed on the pot to remove the fishy and greasy feeling to the greatest extent.
Pick up a piece of meat and put it in your mouth, salty and delicious, fat but not greasy, and have the urge to go down with a few bowls of rice. At this time, the secret under the buckle meat was discovered. It turned out that there was still essence hidden underneath, and different ingredients were covered with meat underneath. Although this meat is the protagonist, these ingredients are also indispensable, which is why the meat is fat and not greasy.
Local materials, buckled underneath is the customs and customs
Although the buckle meat can not be said to be the whole country, but most areas can still eat, every New Year's Day, making a buckle meat is also the choice of many people.
The choice of pork is much the same, and the "dish" buckled below can reveal the customs and habits of various places. Some will be called by place names, such as Luchuan buckle meat, Huangtian buckle meat and so on. Some are named after practices, such as tiger skin button meat, fried button meat, etc., and more are named after the "dish" that is buckled below.
There are two principles for the selection of this dish, one is to use local ingredients according to local traditional eating habits, in line with flavor habits. Another is that this dish can absorb the oil as much as possible, the oil into the dish, the meat to absorb the taste, which can be fat and not greasy, complement each other.
Dried plum vegetables buckle meat
Dried plum vegetables are probably the most widely spread method of buckling meat, especially in Jiangsu, Zhejiang, Guangdong, Fujian and other places. According to legend, this plum dish button meat is a masterpiece of Su Dongpo, which is made by adding the unique plum dried vegetables in the south on the basis of the Dongpo meat.
The processed pork belly is cut into thin slices, on top of which are blanched or dried chopped plum vegetables, steamed, the plum vegetables absorb the fat of the meat, become shiny, and the taste of the meat is needless to say.
The dried plum meat is mostly salty. If you use sweet plum vegetables to make, the taste is naturally very unique.
Bracken button meat
In Shangluo, Shaanxi, the tradition of using Shangzhi (bracken) to make buckle meat is named Shangzhi meat, which is also said to be the originator of buckle meat. At the end of the Qin Dynasty and the beginning of the Han Dynasty, four sages came to Shangluo to escape the Qin chaos, and also refused to enter the Han Dynasty, and fed on local ferns all year round, and were revered as "Shangshan Sihao".
The locals use the tender stems of bracken called Shangzhi grass to make button meat, which is also delicious, fat but not greasy.
Taro button meat
Taro button meat is the ingredients that Guangxi people will use to make button meat, Guangxi taro is very famous, high starch content, soft and greasy taste, slightly sweet taste, and slightly fatty pork belly with can be described as natural, the buckle meat made is naturally excellent.
Dried bamboo shoots buckle meat
Dried bamboo shoots are also a good ingredient for making button meat, and they can also absorb grease. Guangxi's Badu bamboo shoot buckle meat, Jiangsu and Zhejiang's gold medal buckle meat will use dried bamboo shoots. The bamboo shoots in the dried bamboo shoot button meat not only retain the crisp and tough taste, but also absorb the meat flavor, which can be described as a rice artifact.
Pickles buckle meat
Sichuan buckle meat is called roasted white, which belongs to one of the nine bowls in Sichuan. Roasted white will be thinner than traditional button meat.
The ingredients used in roasting white are pickles, especially Yibin's sprouts. Therefore, the Sichuan-style button meat will be more salty and fresh in taste, and the taste will be heavier.
In addition to salty roast white, Sichuan also has a sweet roasted white made of bean paste, glutinous rice and pork belly, and the taste is also very unique.
In addition to these, other places also have their own characteristic buckle meat, such as sauerkraut kimchi button meat in the northern region, salty and sour, appetizing and greasy, tofu, potatoes, vegetarian balls, shiitake mushrooms at the bottom of the button meat also taste good.
Make yourself a bowl of button meat
Having said so many ingredients with buckled meat, is it also a little eager to try, if you have time, you can make a bowl of buckle meat at home.
1. Wash and scrape off excess hairs with skin whole pieces of pork belly. Add shallots, sliced ginger, cooking wine, peppercorns, etc. in cold water, put the meat in a pot and heat it in cold water and bring to a boil for about 15 minutes.
2: Fish out the pork belly to dry, and use a toothpick to prick a few holes in it. Next you can fry it in wide oil. If you think frying is not very healthy, you can fry the pork a little in oil, or use a low-heat drying pan to force out the fat in the meat. You can also simply cook for a while to let the fat release without frying.
3: Cut the processed pork belly into slightly thicker slices, marinate it with soy sauce, sugar, fermented milk, honey and other spices, and then place it on the bottom of the plate or bowl according to the method of slightly pressing the edge between each piece, and spread the blanched prune vegetables or other treated ingredients on top.
4: Put the meat and ingredients in the pot and steam for 30-45 minutes, turn off the heat and then buckle a plate on it, and then buckle it upside down to get out of the pot.
PS, the button meat is naturally a rice artifact, but there are also some places that are eaten with lotus leaf cakes, a bit of sandwich steamed buns, and it is also good.
What's different about your local meat buttoning? Welcome to leave a message in the comment area Ha!