Buckle meat is a traditional classic dish, the seductive color just look at it makes people can't help but swallow saliva, with chopsticks gently pick up a piece of meat, the entrance fragrance has come to the nose, the meat on the chopsticks gently trembling, put into the mouth of the mouth that melts, mellow but not greasy, the aftertaste and long, this is also the reason for its enduring bar! Buckle meat is widely spread, there are many methods, and today I want to talk about the taro button meat that is popular in "two Cantons".
In fact, the method of buckling meat I have several articles in detail before, there are fans private messages to know the detailed method of taro button meat, at the request of fans today to talk about the taro button meat delicious know-how. Taro button meat method and other button meat method is the same as the same, mainly is the meat is done, every two pieces of meat sandwiched into the taro slice, steamed on high heat, steamed into the taste, pork belly fat and not greasy, taro powder sticky and sweet, meat flavor mixed with the fragrance of taro, taro fusion meat taste, really delicious in the world, not much to say, let's take a look at the specific operation method.
【Taro button meat】
Step 1: Prepare the ingredients
Ingredients: pork belly, taro
Accessories: ginger
Seasoning: salt, sugar, monosodium glutamate, chicken essence, pepper, soy sauce, dark soy sauce, red curd milk, white curd milk, rice wine, honey, white vinegar, cooking wine.
Step 2: Start making
1. Pork belly should be made of fat and lean medium pork belly. Not all pork belly is suitable for button meat, too much fat meat, too much lean meat taste chai, and medium pork belly is the best choice, why is medium pork belly the best?
Pork belly is also divided into five flowers, middle five flowers, lower five flowers, the upper five flowers is the pork outside the ribs, more fat meat, suitable for filling, the lower five flowers are located in the belly of the pig, fat and thin evenly, suitable for stir-frying, and the middle pork belly is close to the tip of the pig's buttocks, not only fat and thin, but also the pork belly is layered and thicker, is the first choice for braised meat, Dongpo meat, buckle meat.
2. Pork belly first change the knife to a large piece of meat, cold water under the pot, add ginger, cooking wine on high heat to boil, turn the low heat to cook thoroughly, to fish out the foam in time, the back of the small white foam does not need to be fished out, cook until chopsticks can be inserted from the skin of the meat.
Meat over the water must be cold water under the pot, with the increase in water temperature, in order to cook out the remaining blood water in the meat, hot water under the pot meat tightening inside the blood water can not be discharged.
The beginning of the dirty foam should be fished out in time, so as not to adsorb on the meat, the back of the white foam is the protein in the meat, so there is no need to fish out, this step is mainly to remove the fishy and greasy effect.
3. Cook the meat and fish it out, then use a toothpick to fill the surface of the boiling skin with small holes, and then spread honey, white vinegar and rice wine evenly on the boiling skin while hot, and let it cool for later.
It is only when it is hot that it is difficult to color the cooked skin, but it is difficult to color it after it is cold. Honey is to make the color better, the taste is better, white vinegar is to make the taste is not greasy, easier to taste, rice wine is to remove fishy, increase the aroma.
4. After the meat is colored well, start the pot to burn the oil, when the oil temperature is 4 layers hot, put the pork belly with the skin side down into the pot, cover the pot lid in time to avoid burns, and open the lid when there is no sound of frying oil, and the pork belly skin is fried brown and crispy can be out of the pot.
Pork belly should be guaranteed to be dry before the pot, the skin of the meat can be effectively prevented from splashing oil, even if it is fried, it is also towards the bottom of the pot, it will not be fried upwards, and it is safer to add the lid. This step is mainly to fry out excess oil to reduce grease, but also in order to buckle the meat to make tiger skin.
5. The fried pork belly is immediately soaked in cool water for about 1 hour, only until there is a beautiful tiger skin on the skin.
Why put in cold water? The temperature of the freshly fried pork belly is very high, and when it encounters cold water, it is easier to appear beautiful tiger skin, which is also a soft and rotten skill of skin crispy meat, and the hot water is easy to soak and break the boiled skin that is fried, and the tiger skin cannot be formed.
6. When soaking pork belly, you can handle the taro well, peel and wash the taro, then cut into slices about the size of the button meat, and then use the oil of the fried pork belly to fry the taro slices and fry them for later use.
7. Sauce, this step is also the key to the taste of the meat, put the ginger minced into a bowl, add all the remaining spices, and finally crush the curd milk, stir well and set aside.
Many people may ask, why use two kinds of tofu milk, this is the trick, red curd milk effect is to increase color, white curd milk is degreasing, increase the aftertaste, sauce when rice wine or add a little, can increase the fragrance to fishy.
8. After all are ready, trim the corners of the pork belly, cut the corners and chop them for later use, then cut the pork belly into larger thick slices and put them into a pot, pour in the mixed sauce and marinate for about 1 hour.
The cured button meat is more soft and rotten, and many people omit this step, resulting in a taste that always feels a little worse.
9. Sandwich a piece of taro between each of the two pieces of meat, and then put the skin down into the bowl in turn, and after laying it out, put the cut taro and pork belly scraps in the middle of the meat.
When swinging, the middle is generally arranged neatly, one on each side of the bowl, and the leather side must remember to face down, so that the skin will face up after the buckle is pulled out.
10. Put the button meat in the steamer, steam on high heat for about 1 hour, turn the heat to a low heat and steam for about 30 minutes, wait for the aroma to be fully cooked, use another empty bowl to buckle the steamed meat into it, sprinkle with green onions and serve.
Steamed meat is generally to use a martial fire (large fire), so that the steamed meat is soft and fragrant, but it can not always be on fire, otherwise it is easy to steam, turn the small fire steaming can maintain the taste, but also more flavorful.
The above is the detailed description and skills of making taro button meat, although there is a little trouble in the production of button meat, but when eating in the mouth which moment, it feels worth it, taro button meat wants to be delicious, master the selection of meat, boiled meat, coloring, fried meat, cured meat, steamed meat 6 skills, made out of the buckle meat soft rotten taste, the entrance is melted, taro sweet and pink, the elderly and children love to eat.
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