Mention the Tohoku famous dish
Many people think of it first
It is golden in color
Taste sweet and sour pot wrapped meat
The founder of this dish
It is Zheng Xingwen, a famous chef in Harbin in the Qing Dynasty
He will salty and fresh pieces of charred meat
Changed to sweet and sour
It was a huge hit after its launch
It has been passed down from generation to generation
Experienced a century of inheritance
Pot bun meat in reservations
Authentic at the same time
It also developed
New recipes with flavors
Today's small micro to bring to you
These four delicacies
There is a traditional way to pot wrapped meat
And the taste is chic
The method is novel and fruity pot wrapped in meat
What are you waiting for?
Hurry up and take a look at it with Xiaowei
Pot of sauce wrapped meat
This sauce version of pot bun meat is also invented by Zheng Xingwen original, and the cooking sauce version of pot bun meat is adapted to different types of banquets, and the two have their own advantages. When cooking the meat in the sauce pot, add some tomato sauce to the soup, put more sugar, boil the juice until it is thick, as if it is hooked, and then turn the meat slices over to get out of the pot.
Production Process:
1. Cut the pork essence into slightly thicker slices, and then hang the starch paste (soak the starch with water, precipitate, and skim off the remaining layer of paste of the water on it);
2. Heat the oil to 50% heat under the pan, pick up the meat slices and put the bottom into the oil, let go after frying, push the meat slices forward, fry until they are light yellow, and fish out when the outside is burnt and tender.
3. Leave the bottom of the pot to heat the oil, stir-fry the shallots, ginger, garlic and other small ingredients, add the mixed juice (60 grams of rice vinegar, 40 grams of sugar, 3 grams of salt and 2 grams of soy sauce to mix well), simmer over medium heat until thick, small bubbles, put in 350 grams of fried meat slices and turn well, you can get out of the pot.
Fruity pot wrapped meat
Producer/An Xiaodong
Restaurant/Baoding Gourmet Township
Batch prefabrication:
1. Boil orange juice: clean the pot on the heat, add 1 bottle of Rimula concentrated orange juice, 620 grams of white vinegar, 2 kg of sugar, 20 grams of salt, 1 kg of water, stir well, boil until the sugar dissolves the rear end away from the fire, when the orange juice cools to about 60 ° C, pour in the sauce mixed with 200 grams of corn starch and stir well, simmer until viscous. If the temperature is too high, hook into the sauce, it is easy to appear noodles, the soup is not even and delicate, so you need to cool down first and then beat the sauce, stir until the corn starch and orange juice are mixed evenly, and then boil it back to make it gelatinous and viscous.
Boil the orange juice in advance
2. Mix the flour paste: 100 grams of corn starch, 700 grams of starch, 200 grams of low gluten flour, 30 grams of baking powder and set aside. For every 500 grams of compound powder, four dishes can be added, and the powder and water can be mixed in a 1:1 ratio to use.
Modulate the powder paste
Cooking process:
1. When walking, take 200 grams of pork tenderloin and cut into 1.5 mm thick slices, soak in water for a few minutes after taking the basin, and rinse off the excess blood to avoid blackening after frying.
Slices of meat soaked in blood and water
2. Fish out the slices of meat to control the net water, add salt, MONOS glutamate each a little marinade into the bottom flavor, hang the flour paste and fry it at 150 ° C widely until it is set, after fishing out, the oil temperature will rise to 200 ° C, and re-fry until the outer crust is crispy.
The meat slices are hung in a paste and fried until crispy
3. Leave a little bottom oil in the pot, stir well under 100 grams of boiled orange juice, heat through, drizzle a little bright oil, pour in the crispy meat slices and quickly shake the pan and wrap well.
Add orange juice to the pan and wrap well with slices of fried meat
Q: Why should the boiled orange juice be omitted in advance? Won't the sauce be spilled when you want to use it?
A: Juice with a high sugar content, if the amount is too small, it is difficult to hook the mustard, so we are all batch hooked, boiled until viscous and used as a meal, will not be spilled.
(An Xiaodong exchange telephone: 13931277099)
Northeast pot wrapped meat
Producer/Liu Jingxian
In addition to paying attention to "color, aroma, taste and shape", the pot-wrapped meat also emphasizes a "sound" word, that is, the entrance will emit a crisp sound similar to popcorn, which is a sign that the meat pieces are fried. The juice cooked in the preparation is looming on the surface of the meat slices, and a thin layer will accumulate on the plate after 10 minutes of serving, and the surface of the ingredients will not change color, not sticky, clean and refreshing, which is called "rain and sunshine" in industry terms.
1. Pork lean meat (optional outer ridge, plum meat or bottom plate meat) 250 grams cut into slightly thicker slices.
2. Add starch to soak and precipitate, skim off the upper layer of water, and put the meat slices in the remaining starch paste to grasp well.
3. Heat the oil under the pan to 50%, pick up the slices of meat and put them into the pot one by one, try to stretch and flatten, fry them on medium heat until they are light yellow, raise the oil temperature to 80% heat after fishing out, and put in the meat slices to quickly "break through" to the outside and tender inside.
After the meat slices are hung paste, pick them up and put them in the pan
4. 30 grams of broth, 25 grams of cooking wine, 20 grams of sugar, 15 grams of vinegar, 3 grams of soy sauce to make a clear sauce.
5. Heat the oil under the pot, pour in the juice, sprinkle the green onion and ginger shreds and fry quickly until boiling, collect on high heat until viscous, add meat slices, coriander segments and quickly stir-fry twice, and then put the pot on the plate.
Features: sweet and sour, salty and fresh, tender on the outside.
Production key:
The role of sugar when clearing the juice is to produce a small sweet taste and aroma, without too much, otherwise it will become a "glass" or "sugar boiling" dish; the role of the soup is to melt the sugar and mix the ingredients, so the amount should not be too large, otherwise the concentration will not come up when boiling, time-consuming and fire-consuming.
Tea oil health pot wrapped meat
Producer/Yang Hongwei
Restaurant/ Shenyang Sedona Hot Spring Club
The sauce is made in a pot with apple cider vinegar and cooked with camellia oil, and the dish is delicate and tender, slightly fruity, which is refreshing.
1. 150 grams of corn starch plus 100 grams of purified water to mix into gouache paste.
2. Cut 200 grams of pork tenderloin into large thin slices, put it in the paste and grasp well.
Fragrant pork slices hanging paste
3. Heat the oil in the pan to 60%, add the pork slices of the hanging paste and fry them until the outside is crispy and tender, and then remove the oil control.
4. Heat 50 grams of camellia oil under the pot, cook into the pot to wrap the juice 150 grams and boil it thickly, turn the pork slices, green onion and ginger shreds 6 grams well, and put it out of the pot into the plate.
Pot and pan sauce production process:
Under the net pot, 150 grams of apple cider vinegar, 50 grams of honey, 50 grams of rice vinegar, 50 grams of sugar, 10 grams of concentrated orange juice, 5 grams of light soy sauce, 2 grams of salt, stir well, simmer over low heat.