Shanxi has the classic skills of oily meat
Want to find authentic magnolia slice spinach picture is difficult, make it up to see, meaning
Shanxi has a three Jin and one flavor, and one of the top ten famous dishes is the famous oiled meat. I ate it when I was a child, I don't know what the reason is, I still remember its taste, is it the lack of oil and water in the body at that time, or the delicious things in that era are too few, no matter what, now I can no longer eat that taste, leaving only memory.
Over-oiled meat is a famous dish, so there must be some exquisite and requirements: the dish color is golden and bright, the taste is salty and smelly vinegary, the texture is soft on the outside and tender on the inside, and the transparent juice that is not thin and not thick is also slightly oily.
Society is progressing, the breeding industry is also progressing, and although the current pigs and the pigs of the past are pigs, in fact, the taste lacks a lot of meaning. To make oily meat, you must use tenderloin or yuanbao meat, and change the knife to the so-called copper slice meat, not the back meat slice, nor the willow leaf.
Although there are more dishes and less vegetables over-oiled meat, it also needs a little auxiliary material coloring to enhance the taste and so on. So wild little black fungus, white raw magnolia slices, and green red root spinach segments were used. Due to reasons such as season or geographical location, there are now onions or cabbage instead of magnolia slices, cucumber slices or garlic slices replacing spinach. I can't say there's anything wrong with it, it's just that the original taste is a few worse.
Speaking of the marinating of meat slices, the use of peppercorns boiled in the material water is to remove the fishy tenderness and flavor, the reason for using egg yolk instead of egg white is to over-oil easy to become golden brown and have the special flavor of egg yolk, starch is the protagonist of smooth and tender. Curing meat with soy sauce or soy sauce, beating meat with egg white, is also the current practice, may be improved or improved, but I think they may not know the right way to do it.
The best way to eat over-oiled meat is to use tenderloin, fungus, magnolia slices, this video is at best garlic moss, onion stir-fried meat. Not authentic over-oiled meat.
Over-oiled meat will definitely be over-oiled, and what oil to use and what oil to use for temperature are said and exquisite. The processed lard is burned to 50% oil temperature, the meat slices are golden brown, and the medium heat may be guaranteed, the small fire is too oil-absorbing, and the meat will dry out on the big fire.
One of the biggest characteristics of oiled meat is to use Shanxi specialties, Shanxi old vinegar, do not use this Dongdong, it is not called Shanxi oily meat, but called fried meat slices. The use of vinegar is very exquisite, the meat is cooked once when the meat is put into the pot twice, and the vinegar is cooked again when the dish is cooked. Each time the meaning is different, once to fishy and fresh, once to increase the fragrance and dissolve the greasy. Indispensable. This is the classic is the finishing touch.
Another feature is the use of two flavors of water, peppercorns and star anise boiled water, once used in cured meat, once used in stir-frying meat, of course, two uses also have its purpose. If you are careful, you will find that in addition to the use of onions, ginger and garlic, other spices will not be used, the secret is this two-flavor water.
In addition, the sauce must be dissolved in broth, not cold water, and the broth is not because of its name. If you think about it, broth must have its miraculous effect.
Finally, there is the clear oil, with a little pepper oil is better than the green onion oil, not only for the dish to shine and shine, there is also a fragrance, not hemp pepper oil to give the dish after the mouth after the incense.
Keep pace with the times, keep pace with the times, the classic practice has its meaning, life is like this, as long as you feel suitable for yourself, it is the best. There is no need to stick to what, authentic is not authentic, what tradition is not traditional.
The Palate of the Fittest!
Images from the Internet can be deleted if they are infringing. Chang'an cabbage was 20210313