Lift the pork loin
Many people think of it first
Stir-fried waist flowers this classic Lu dish
In fact, in the food and beverage cooking
Pork loin is widely used
Especially in the hands of Sichuan chefs
This slightly cheeky pig sewage
Carefully seasoned
It maintains a tender and crispy taste
And there is no fishy smell
Today small micro for everyone to bring
2 pork loin dishes
There is a heavy flavor version that is stir-fried with homemade bean paste
Spicy and shiny
Then stir-fry and cover with a large number of chives
Pour a small fresh version of hot oil
Emerald green fresh, lush and fragrant
……
Let's take a look
Douban popcorn
Production/Pan Zhao
Restaurant / Chengdu Chai Men Tou soup
The secret of this loin flower is a homemade bean paste mixed with two kinds of chili minced peppers, tomato sauce and Thai chicken sauce, which is bright red in color and has a slightly sweet and sour taste. The processing of the accessories draws on the cooking method of salt to help vegetables, the vegetables are sprinkled with flour after the pot, poured into the pot and quickly turned into a uniform place, no need for additional seasoning, shorten the heating time, and maintain a crisp and tender taste.
Batch prefabrication:
1. Pickle loin flowers: pork loin 5000 grams washed and drained, remove the surface film, cut in half and then slice to remove the waist, beat the wheat ear flower knife, first slash the knife, deep to 3/5, and then cut the straight knife, deep to 4/5, and then cut the pork loin into long strips, put it into the pot with 800 grams of onion and ginger water, 100 grams of white vinegar and fully grasp and mix for 20 minutes to remove the fishy, decant the juice in the basin, add 4 grams of salt to each 500 grams of waist flowers, 3 grams of chicken powder, 6 grams of soy sauce, 4 grams of white pepper powder, 3 grams of sugar, 8 grams of water starch, and fully grasp and mix into the taste.
2. Soak the fungus thoroughly, wash it, tear it into small flowers and set aside; cut the green onion into 5 cm long segments.
Cooking process:
1. Add 10 grams of minced garlic, 20 grams of homemade bean paste, 8 grams of ground wild pepper, 5 grams of minced ginger, and 5 grams of old dry mother tempeh sauce in the bucket.
2. Take another bucket, add 120 grams of green onion and 40 grams of fungus, add 2 grams of salt, 1 gram of sugar, 3 grams of chicken powder, and 5 grams of light soy sauce to taste.
3. Put 50 grams of rapeseed oil into the pot and burn it to 50% heat, pour in 300 grams of waist flowers and all the spices in the step 1 code bucket, fry on high heat until the waist flowers change color, and then put in the auxiliary materials in the step 2 bucket to quickly turn well, and then load the pot and plate it.
The spices and loin flowers in the bucket are stir-fried in oil
After the waist flower changes color, put in the accessories and turn well
To make watercress sauce:
Heat 600 grams of salad oil to 50% heat, add 150 grams of diced onion and stir-fry until fragrant, chop red oil bean paste 200 grams over low heat to fry red oil, add 200 grams of red beauty pepper, 600 grams of red cabbage pepper, add 40 grams of tomato sauce, 60 grams of Thai chicken sauce, 10 grams of chicken powder, 8 grams of sugar and stir-fry well, put it in a crisper box and refrigerate it.
Peer discussion
Li Jianhui: There is a clever trick for the waist flower to get rid of the fish: after the raw material is changed to a knife, it is soaked in water for 20 minutes, so that it absorbs enough water, swells to 1.5 times the original, and then fishes up and puts it into the fence, and the waist flower begins to slowly spit water, so that all the blood and water inside it can be removed, and it will not bleed when it is fried in the pot, and the taste is crisp.
Spicy hot waist flowers
Production/Feng Hongping
Restaurant/Chengdu Food Painting Garden Restaurant
In the past two years, eating a large piece of pork loin in the hot pot has become a popular way to eat in the Sichuan-Chongqing region, and some hot pot restaurants are simply named after "so-and-so big knife loin slices", and the business is still queued in the early morning. Inspired by this, the chef of the Food Painting Garden Restaurant designed this dish, the waist flowers are cooked, and then poured into the hot pot soup that has been boiled in advance until it tastes good, and then sprinkled with chopped chili peppers and poured with spicy oil, the dish is red, fragrant and hot, which is quite popular with guests.
Production Process:
1. Pork loin from the middle of a piece into two, remove the waist, wash and then punch a cross flower knife on the surface, then change the knife to a 4 cm square block, add an appropriate amount of salt, white pepper, cooking wine, chicken powder to grasp and marinate for 5 minutes.
2. Boil the pot with water, put down the potato chips, lotus slices each 100 grams for 10 seconds, fish out the pad at the bottom of the container; another pot of water, add an appropriate amount of cooking wine, green onion and ginger, down into the waist flower 250 grams of low heat, until the raw materials have just changed color, fish out into the container.
3. Scoop 600 grams of hot pot soup into the pot and boil, add a little spicy chicken fresh 4 grams, white pepper 3 grams, pour on the waist flower, sprinkle 40 grams of knife-edged chili pepper, pour 60 grams of simmering oil that is 80% hot, sprinkle 10 grams of chopped leeks to go.
The ingredients needed for this dish
The waist flowers are cooked in the hot pot soup
Place in a bowl with vegetables cushioned with vegetables
To make a hot pot base soup:
1. Heat 400 grams of salad oil to 40% heat, 800 grams of green pepper, 350 grams of celery, 250 grams of carrots, 180 grams of onions, 120 grams of coriander stalks and stir-fry on low heat, pour 8000 grams of broth and simmer for 20 minutes, beat the dregs, and get about 7500 grams of vegetable soup.
2. Add 1000 grams of rapeseed oil into the pot and burn until 40% heat, add ginger slices, garlic cloves, 80 grams of green onion, 60 grams of dried red pepper, 30 grams of dried peppercorns, add 500 grams of rice dumplings, 200 grams of watercress crushed in Pixian County, boil for 15 minutes until the oil turns red, add spice packets (8 grams of fragrant leaves, 6 grams of cumin, star anise, good ginger, cinnamon, grass fruits, 5 grams of row of grass, 3 grams of tangerine peel, sand kernels, all spices need to be soaked in water in advance) Fry on low heat, add 100 grams of mash juice, 30 grams of rock sugar and fry until dissolved, add vegetable soup Add 30 grams of salt, 25 grams of monosodium glutamate and chicken essence, stir well, simmer for 15 minutes on low heat, beat off the residue and serve.
Homemade hot pot soup