#万能美食指南#
Cantonese classic steamed pork, buy 2 catties of pork belly to teach you to make, fat but not greasy, satisfy your cravings and eat
Steamed pork is a much-loved dish in Cantonese cuisine. It has a unique production method, the meat is tender and flavorful, melts in the mouth, and has a unique taste. Below, I will give you a detailed introduction to the cooking process of making this dish.
In Guangzhou, when it comes to tamales, almost everyone will take out their favorite shop, such as "Guangzhou Restaurant", "Tianyi Pavilion", "Baohua Restaurant" and so on. These time-honored Cantonese restaurants have a deep history and reputation, and have always been known for making tamales. When you come to these restaurants, you will often meet a few old neighbors in Guangzhou who get together to drink tea and chat, chatting and talking, often unconsciously mentioning the delicacy of tamales, the legend of "fat and thin", "meat glutinous and crispy quilt", "delicious taste" and other comments make people can't help but salivate undercurrently.
Production process:
1. Choose good ingredients: The most important thing to make tamales is to choose good ingredients. First of all, you need to choose a lean and fatty ratio of 2:1, which can ensure that the meat quality is elastic. Choose 5-6 cm imported crystal mushrooms, which not only taste chewy, but also rich in nutrients. In addition, it is necessary to prepare seasonings such as red yeast rice powder, pork belly, soy sauce, ginger, garlic, and soy sauce.
2. Processing materials: Cut the pork belly into slices of uniform thickness and equal size, marinate with red yeast rice powder and soy sauce. It is best to marinate for more than 1 hour. Cut 3 knives on top of the soaked crystal mushrooms to absorb the flavor. Place the ginger and garlic evenly on top of the slices, and place the crystal mushrooms on the bottom of the slices in a nonstick pan.
3. Steaming: After the water is heated to a boil, place the pot in the steaming rack and steam over medium heat for about 25-30 minutes. After boiling, you can see that the meat slices have turned a beautiful red color, and the meat has become tender and juicy.
Optimization suggestions:
- Putting ginger and garlic on top of the meat not only allows their flavor to penetrate into the meat, but also removes excess fishy odor and improves the texture.
2. When using steamed vegetables, try to use a non-stick pan, so as to avoid the meat sticking to the bottom of the pan.
Steamed pork has almost become a traditional dish on the Cantonese table, and there are many details that need to be paid attention to in the production process. First of all, it is necessary to grasp the ratio of fat and lean when marinating, which can fully test the chef's meat cognitive level; secondly, the addition of red yeast rice powder can also add the color and taste of the meat, which can not only beautify the food, but also improve the body's immunity. Finally, there is no need to add water during the production process, only the water steamed by the meat itself and the added seasoning can be used to achieve the desired taste, which fully embodies the spirit of Cantonese cuisine of "excellence and pride".
Pay attention to the food taste and thoughts, and take you to learn more about food-related knowledge and skills.