This article is an original work by Mr. Pan Yingjun, author of the "Cantonese Chef's Guide" series, aiming at the study of food culture and cooking technology
Preface:
This section is the "Lamb Belly Meal" for the Secret Recipe.
Secret recipes - animal meat door
Body:
Section 13 Lamb Belly in Soup(1)
Preparation:
[Ingredients] 1 tripe, a little alkaline water (Mr. Pan's press: 枧水), a pot of boiling water, an appropriate amount of good soup, a little white soy sauce and salt. Or raw coriander, minced pepper.
Surgery:
[Step 1] First wash and wipe the tripe clean, grab it with alkaline water (Teacher Pan's press: 枧水), and then wash off the smell of alkali (Teacher Pan's press: 枧). Cut into small domino-style pieces and use a quick knife to cut diagonally one by one to make a suede.
[Step 2] Put the soup in the pot and cook until it is extremely rolling, and then put the lamb belly slices in by rolling, about one or twenty rolls before they are ripe. It is best served with white soy sauce, salt, or mixed with raw coriander and minced pepper.
Tripe (headline recommended image)
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Note 1: The title of this section was originally "Attaching the Washing of Tripe" and was deleted here.
Note 2: The official simplified character for "base" is "alkali" and "alkali".
The traditional character of the character "alkali" is "礆", and "zhengzitong" means "礆, the same risk (danger)", so the people do not agree to simplify "alkali" to "alkali", and the meaning of the two characters does not coincide.
"Zhengzitong" said: "It is common to use stove ash to pour juice and alkaline water to remove dirt." ”
"Materia Medica" and Yun: "Alkali out of Jining, Shandong, the native people collect the genus of Artemisia, dig the barrier and soak in water, wet and dry, burn ash, pour the juice with raw water, and put it into the powder (noodles) juice, and for a long time it is condensed like a stone, can be dressed, like a base, so it also gets the name of the base." ”
The use of the word "alkali" as a simplified character for "alkali" is to understand the interpretation of "Guangyun",
"Broad Rhyme" said: "Alkali, water and salt also".
In fact, "alkali" turned out to be another word for "堿", and it can be known from the explanation of the "Edition of the Sea Class", the "Compilation of the Sea Class" Yun: "堿, sound salty." Sound survey again. Boom. ”
Whether it is "alkali" or "alkali", the simplified character as the character "鹼" seems to violate the principle of Chinese character creation, and the information behind the meaning of the word is not expressed, so the Guangdong folk convention changed to the character "枧" as the simplified character for "鹼", and the reproduction of this body is obtained from grass and wood ash.
In fact, from a chemical point of view, "alkali" is sodium carbonate, and "alkali" is potassium carbonate, and the chemical properties of the two are not the same except that they affect pH.
This needs to be clear.
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Appendix: Lamb tripe washing method
Preparation:
[Ingredients] 1 tripe, 1 pot of boiling water, an appropriate amount of alkaline water (Mr. Pan's press: 枧水), an appropriate amount of clean water.
Surgery:
The inside of the sheep's belly is more filthy than the pork's belly, and it is necessary to boil a pot of boiling water and boil him around him several times, and then lift it up and rub off the moss membrane inside with alkaline water (Mr. Pan's press: 枧水), so that it is completely white; Flip and wash outside.
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Note 3: This appendix was originally intended as a note to "Lamb tripe in soup (1)". Today, according to the style of the book, it is extracted and stated in a different title. And the preparation is added according to the style of the book.
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Section 14 Lamb Belly in Soup (2)
Preparation:
[Ingredients] 1 lamb belly, a large bowl of good soup.
[Special utensils] one tile, one dry (Teacher Pan's press: dry) clean pocket, and one dry (Teacher Pan's press: dry) clean cloth.
Surgery:
[Step 1] Wash and dry the tripe (Mr. Pan's press: dry) as in the previous section (appendix), remove the skin (the outer layer), and cut it diagonally into thin slices.
[Step 2] Take the soup and put it in a large tile and stew until it is extremely rolling, and then use chopsticks to put the lamb belly slices into it piece by piece, and put it on three or four swings, even if it is taken out.
[Step 3] Spread all the scalded belly slices in a dry (Teacher Pan press: dry) clean dish, dry until slightly dry, then put it in your pocket, try to squeeze out the remaining water vapor, wipe it dry (Teacher Pan press: dry) with a dry (Teacher Pan press: dry) clean cloth, and dry it for use.
[Step 4] When using it, take twenty or thirty pounds of lamb tripe slices (Mr. Pan's press: suspected to be the word "piece") and spread them in a bowl, take the soup and boil it away, and pour it into the bowl to eat.
Annotations:
If there is (Teacher Pan's press: lamb tripe slices) leftover, just dry (Teacher Pan's press: dry). In the soup, force the soup dry (Mr. Pan presses: dry) and dry one by one. Store it, take it out when you use it, and still prepare it according to the previous method. But always use soup to soak, avoid (Mr. Pan's press: suspected to be "remember" character) do not enter the pot (visit the third part of the thirty-three soup bubble pork belly door).
Lamb tripe with soup (headline recommended image)
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Note 4: The editors of this book are very fond of burning the stomachs of animals to dry and then drizzle them with hot soup when they are sold. The beauty of this is really not comprehendable for a moment.
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Section 15 Shredded lamb
Preparation:
[Ingredients] a lamb belly, an appropriate amount of good soup, shredded ham, shredded fragrant (Mr. Pan's press: mushrooms), white soy sauce, Shaoxing wine, a little ginger juice.
Surgery:
[Step 1] Scrub the tripe as above until it is extremely dry (Mr. Pan's press: dry), then put it into boiling water and rinse it twice and cut it into fine strips.
[Step 2] Take soup, shredded ham, shredded fragrant mushrooms (Mr. Pan's press: mushrooms) with white soy sauce, Shaoxing wine, ginger juice, and stew with the cut lamb (Mr. Pan's note: "mutton" is suspected to be "mutton belly") and eat together, which is excellent.
Annotations:
[1] According to this method, it is possible to make braised pork belly silk.
[2] If cut into slices, it is a clear lamb and pig slice. The same is true for shredded pork belly (Mr. Pan's note: slice into shreds).
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Note 5: The original title of this section also contains a paragraph of "Clear braised lamb belly slices, clear braised pork belly slices, and clear braised pork belly slices attached", which is deleted today.
Note 6: According to the main text, the title of this section should be "Shredded Lamb Belly", not "Shredded Lamb Braised Meat".
To be continued......
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