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Diced meat with sauce
Jude Building guidance
Ingredients: pork neck, fresh cucumber, salt, ginger juice, cooking wine, starch, egg white, yellow sauce, sugar, sesame oil
25 years ago, there was a Hong Kong-made New Year film "Golden Jade ManTang" where big stars gathered. To the audience's unforgettable memories, in addition to the domineering Elephant Pull and Tianjiu Wings, they also know that the test of Cantonese chefs' kung fu turned out to be homely looking pineapple ancient meat and dried fried beef river.
Being able to make seemingly simple dishes into an unsimple taste is a better way to reflect the chef's skill than the delicacies that cover the tastes of the mountains and the sea. There are also two dishes used by Zhen Jianjun, a Chinese culinary master, a senior culinary technician and the director of Jude Lou's production, to test his apprentices: diced meat with sauce and three kinds of popcorns. These two traditional Lu dishes are the "showman's dishes" of the chefs of the Zhuangguan in the early years, and the use of ingredients, knife work, and stir-frying all pay attention to the word "exquisite".
Over the years, the sauce and fried meat cubes seem to have been made into a "cover meal", Zhen Jianjun lamented that the tradition was made chaotic and miscellaneous at the same time, but also used his meticulous adherence to the ancient law, with this dish to bring diners a stunning experience, justifying its name. "Golden Six Twos" and "Three Ups and Three Downs" are the key points of this sauce burst meat like the martial arts secret book, learning to make this sauce burst meat cube, it seems to understand why Lao Tzu in the "Tao Te Ching", there will be "rule the country, if you cook small fresh" perception.
In the back kitchen of Jude Building, Zhen Jianjun took out from the freezer the "Golden Six Twos" specially made of sauce and fried meat cubes. These two palm-sized pieces of meat come from the back of the pig's neck, and the pigs of about 200 kilograms can only produce these six or two meats. Material selection is the key to success, compared with the meat quality of these two pieces of meat, pig tenderloin is too chai, pig five flowers are too fat, only the "golden six two" meat fibers are staggered oblique, showing fat and thin, the taste is porcelain but does not lose the brittleness of the head. Remove the corners, the essence of the six two is also exactly the amount of sauce fried meat required, everything is rare and coincidental.
Zhen Jianjun said that a successful plate of sauce fried meat, the color is bright red, the sauce is fragrant, and the outside is crisp and tender. Hot and crispy and delicious, even if it is cold, the skin is still crisp and not crusty, and the sauce is sweet. After eating, there was no mess on the plate, only dots of oil cubes.
It sounds like a home-cooked sauce of fried meat cubes, and its exquisiteness and practice even exceed many big dishes, reflected in life, is the daily life of each of us, every family, and often hangs on the lips of the "family rules". The "golden six two" of the selected material is what the parents often say "good steel is used on the blade", the older generation is always frugal every day, and when encountering family events, they will suddenly take out the savings that surprise the children; the "coat" of the meat cube is the sauce that has been fried through "three ups and three downs", the color type of the product is good, and the kung fu is in every point before, just like the parents take care of the children's food, clothing, and housing, although there is no luxury, but it is unattainable by any other tailor-made.
Step 1
Cut the "Golden Six Twos" into pieces, measuring the size by the fingernail cap of the thumb. A fresh cucumber is split in fours, cut into the same size as the diced meat, and remove the middle of the melon, and then grab a little salt to pickle, these two steps are to remove about one-third of the water in the cucumber, so as not to produce too much soup, but also to make the cucumber more crisp and with a slight salty taste.
Step 2
Use salt, ginger juice, cooking wine to marinate the diced meat into the flavor, catch the water starch and egg whites, fry them one by one in the frying pan, fish out and put the previous diced cucumbers into the oil pan to "flush" out of the pan.
Step 3
Next up is the stir-fry sauce. The selection of sauce is exquisite, dry yellow sauce is sprinkled with water into yellow sauce, and the watercress inside is poured out. According to tradition, those who are compatible with yellow sauce should be three dollars for sesame oil, three dollars for ginger juice, three dollars for cooking wine, and three dollars for sugar. The key is to grasp the "three ups and three downs" stir-fry sauce method, first put sesame oil stir-fry sauce, fry until the oil and water are separated, put ginger juice to fry, and then when the oil and water are separated, put in the cooking wine to fry, the third time the oil and water are separated and dry, and then put in the sugar to fry.
Step 4
The sauce is done, and the fried diced meat and oiled diced cucumber are poured into it and quickly stirred. The jujube red sauce wraps the diced cucumbers in the meat, but it has a uniform white space, which is called "hanging flower sauce" in the cooking technique. Ten seconds out of the pan and plate.
Zhen Jianjun said that when he was young, he liked martial arts, practiced seriously, and worshiped teachers. When practicing martial arts, he understood that the swords, guns, and swords used were extensions of the arms, and after becoming a chef, he learned that the stir-fry spoon should also be used freely like a part of the hand. Many people grew up watching their grandmother and mother take needles and threads and use spatulas in the breeze, and when they grew up to live independently, they knew that it was actually difficult to ascend to the sky. A good chef wins the praise of diners with simple dishes, a good housewife's home is clean, her family is healthy and safe, the smaller it is, the more "big" it is, and the simpler it is, the more difficult it is.
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(Draw time: 1st February 2020, 18:00,
Period of use: February 9 to March 9, 2020)
Written by | Wang ping
Appearances | Han Shuwen
Video | Xue Shan
Photography | Wang ping
Edit | Wang Bin
Proofreading | Liu Baoqing
Typography | Yu Huazun