Soda meat is a traditional home-cooked dish in Wuhan and a specialty dish. In the 1980s, when materials were scarce, I occasionally ate a meal of soda meat, and a sense of happiness was born. The tenderness of the meat, all the gravy in one bite, the fresh flavor sweeps the taste buds, and the soup is used for bibimbap, which is also beautiful. Today, soda meat is not outdated, especially suitable for the elderly, and pregnant women, children to eat, after all, the taste is delicious, the key is its nutrients, easy to be absorbed by the human body. By the way, soda does not refer to sprites, cola and other beverages, but to say that the cooking method of this dish, through steaming, produces a steam cycle of condensation, dripping into the meat, so it is called "soda meat". As a home-cooked dish, soda meat must be a hundred flowers, each family has its own set of methods familiar, so this article mainly shares 2 different versions of the practice.
First, the basic version of soda meat uses seven lean and three fat pork, with some fat meat, eating without dry wood, the taste is moist and sweet. Wash and peel, hand-chopped into minced meat, convenient for subsequent stirring of glue, steamed soda meat taste delicate. If it is troublesome, it can be crushed with a meat grinder. Add a little salt to the minced meat to spice up the bottom flavor, also so that you can eat more water. Raw soy sauce also comes a little, adjusting its color and increasing the flavor of soy sauce. Stir to combine. Then, many times to add a small amount of water, such as half a pound of meat, you have to put in 2 pairs of clear water. Then stir in one direction is easy to force, when the water is all absorbed by the minced meat, it is also quite sticky, the purpose is to make the minced meat tender, as well as elastic. After that, add pepper, an egg white, and one-fifth of the starch to the minced meat and stir well so that the minced meat is held tighter and does not fall apart.
At the same time, it can further enhance the smooth and tender taste. For this process, you can also add a little ginger and shallots to enhance the taste and fishy. Pour the minced meat into a deep bottom plate, lay it flat and make a small hole in the middle, the advantage is to shorten the cooking time. Then pour the right amount of water into the mouth of the cave, so that it is better to pass. If the water is less, the steamed meat is not soda meat, but like a steamed meat cake, the taste is slightly dry. Cover the pot with minced meat in cold water, wait for the steam to come up, start the timer, and steam on high heat for 15 minutes. The specific time lies in the size of the portion, the proportion of a pound of minced meat, then to extend the steaming time, can not be less than 20 minutes. When the time is up, remove and sprinkle in the spring onion. The finished soup is slightly golden in color, and has a rich meat aroma and a fresh sweetness. The minced meat is lumpy, containing a full gravy, and at the same time the taste is tender and smooth, but it does not lack elastic teeth. Drink soup and eat meat, beautiful.
Don't care about its appearance, it is delicious enough to use. Second, the advanced version of soda meat is commonly mixed with egg liquid steaming, so it is also called "egg soup soda meat". 1: 50g minced meat, add salt, pepper and chopped green onion, mix well, beat into the right amount of water, stir vigorously, add the right amount of starch and mix well. Then, lay flat in a large bowl and set aside. 2: Take another bowl, beat 3 eggs, stir well until there are no egg pieces, then add the right amount of warm water (the ratio of eggs to warm water is 1:1.5), stir and mix evenly. Points: It must be warm water, the taste of the egg soup is tender and smooth, and the internal tissue is free of pores, relatively delicate, like pudding. 3, the egg liquid skimmed off the foam caused by stirring, so that the steamed finished product, the surface will not be potholed. Then gently pour into a bowl filled with minced meat. 4: After the water is boiled, put it in the container, cover it, turn to medium heat and steam for 18 minutes.
5. When the time comes, sprinkle with green onions, pour smoke of hot oil, and finally pour into soy sauce, and you're done. Surrounded by egg soup, the minced meat is more tender and beautiful, and the egg custard also absorbs the essence of minced meat, and the taste is good.