Today, learn a traditional dish of Changyuan, which is also a famous dish in Henan, and one of the representative dishes of Yu cuisine is "meat powder belt bottom".
Shredded meat powder belt bottom
This dish is cold, hot, meat, vegetarian, the taste is complex, the taste is tender and refreshing, the flavors are harmonious, and the preparation is simple, especially suitable for family banquets.
Although the authenticity cannot be verified, there are many such dishes in Yu cuisine, such as: sour and spicy sea cucumber (with bottom), clear soup swallow vegetables (with bottom) and so on. The so-called bottom is generally two dishes combined together, one pad underneath to do support, one cover on top for the main dish.
To make a "meat powder belt bottom", there are 4 key points to pay attention to:
Key 1 Meat should be simmered.
Many chefs don't know this now, and are used to sizing shredded meat with egg whites, salt, and MSG, and then stir-fry them in oil. But the authentic approach, the meat is not slippery, need to be directly sautéed, the taste of the two is different, the former is smooth and tender but has a mustard powder, the latter is refreshing and slightly dry and fragrant. Raw sauté does not need to be sautéed very dry, to preserve the tenderness of the meat, we call it "hugging" cooked in the jargon.
Key 2 Traditional methods of making mustard juice.
After the yellow mustard seeds are crushed, put in boiling water, stir well, cover and simmer, and leave in a warm place to ferment for 24 hours. This is the most traditional way to make mustard juice, and the taste is the most mellow.
Key 3 Be sure to choose mung bean flour skin.
This dish must be made of pure mung bean powder skin, which is also a specialty of Changyuan, pure mung bean flour skin is not rotten for a long time, the taste is smooth and tender, and the color is transparent and shiny. After the powder skin is cooked, it is cut into strips, and now there are semi-finished powder skins on the market, which is very convenient to buy and use directly.
Key 4 Separate table is "bottom".
I have been to many restaurants, written is "meat powder belt bottom", but the dishes are all raw materials, spices and mixed together directly on the table, this is not called "with the bottom", this is called meat mixed powder skin, although it is convenient to serve. But the correct way to serve, should be celery meat shredded, powder skin separately on the table, with garlic paste, sesame paste, mustard juice, onion oil, mixed ingredients, etc. together on the table, the waiter asked the guest whether there is a taboo, according to the needs of the guest to mix.
Let's take a look at how to make this dish:
1. Semi-finished mung bean flour skin is soft, cooked with water, fished out of the water control plate.
2. Pork tenderloin 90 g shredded; celery 60 g cut into sections.
3. Heat 30 grams of salad oil in the pot, add 3 grams of green onion, ginger slices, dried and spicy peppers and stir-fry until fragrant, sauté the shredded meat into the incense, add celery and stir-fry evenly, add 5 grams of cooking wine, 3 grams of dark soy sauce, 2 grams of salt, 1 gram of monosodium glutamate and white pepper to taste, drizzle wet starch, and put it into a small dish.
4. Celery stir-fried shredded meat, powder skin separately on the table, with mustard juice 10 grams, sesame oil 25 grams, minced garlic 20 grams, white vinegar, big red Zhejiang vinegar 40 grams each, sesame sauce 30 grams together on the table.