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<h1 class="pgc-h-center-line" data-track="35" > scattered among the folk court snacks</h1>
In Beijing, if you talk about which snack is the most famous, it is not the brine boiling fire in our old Beijing. A huge brine pot, cooked to the meat soup mellow, emitting the rich aroma of pork intestines, lungs, pork belly, fried tofu slices full of soup, fire is also cooked to the heat, far can smell the aroma of brine. Some people say that brine boiling is a "court snack" scattered among the people, which is not an exaggeration, that is, from Chen Yutian, the founder of the "small intestine Chen" in old Beijing.
It is said that during the Guangxu period of the Qing Dynasty, a master surnamed Zhao in Sanhe County, Hebei Province, sold Su-made meat together with Chen Zhaoen, grandfather of Chen Yutian, the founder of "Small Intestine Chen". Initially, the ingredients were pork belly with skin, which many ordinary people could not afford to eat, but later the ingredients were improved and replaced with cheaper pork intestines, lungs, and pork head meat, and then combined with fried dried tofu and cooked through the fire. When the diner arrives, he first asks, "How many bottoms do you want?" "It means asking, how many fires you want. To burn, cut into tic-tac-toe shapes, stack into the bottom of the bowl, and cover with triangular cut tofu cubes. while! while! while...... Chop the marinated pork intestines, lungs and pork head meat and put a yard into the bowl. Pour in the marinade, sprinkle with minced garlic, drizzle with oil chili peppers, grab a handful of coriander and eat it, you!
<h1 class="pgc-h-center-line" data-track="34" > soup is the soul</h1>
If you want to make a brine and burn it, the brine soup is the soul, and the taste is all in it. If people want to make it at home, five or six people, there is a three or five pounds of meat, and there is no need to do too much at a time. You can buy raw pork meat, a set of pig fat intestines, lungs, a small half of the pig's face or a piece of pork belly with skin, which stews out of the original taste. Made at home, you can also buy cooked meat marinated in a delicatessen, which saves a lot of trouble, is a convenient and convenient way to do, and may not look very authentic. Prepare 3 star anise, 3-5 cloves, 1 grass fruit, 5 grams of peppercorns, 5 grams of cinnamon, 2 cardamom, 1/2 nutmeg, 3 grams of cumin, 5 pieces of fragrant leaves, and then add other personal favorite spices as appropriate, soak in water for 30 minutes and drain.
<h1 class="pgc-h-center-line" data-track="33" > sauce can not be sloppy</h1>
Prepare 4 large pieces of green onion, 10 slices of fresh ginger, 1 head of garlic, pat loose convenient out of the incense, the amount of small ingredients is slightly larger, less can not suppress the dirty smell of the meat. 30 grams of dry yellow sauce, add 100 grams of cooking wine, slowly spread, empty pot and start cooking. Pour in 50 grams of vegetable oil, heat the oil to 40% to 50%, add various spices, stir-fry out the aroma; half of the onion, ginger and garlic, stir-fry the pan to increase the flavor. Add the boiled dry yellow sauce, slowly fry through over low heat, add 2 pieces of soy sauce tofu, 10 grams of dried tempeh, stir-fry and pour 30 grams of soy sauce, stir-fry the soy sauce over low heat to make it fragrant.
<h1 class="pgc-h-center-line" data-track="32" > low-heat slow brine taste enough</h1>
Pour in an appropriate amount of boiling water, bring to a boil over high heat and reduce to low heat. If you use raw pork to buy meat, after processing it, blanch the water to remove the fish, and enter the brine soup while it is hot; if you choose cooked brine meat at home, it is more convenient and directly into the brine soup. Add the other half of the green onion, ginger and garlic, pepper 1 gram, thirteen spice powder 1 gram, cooking wine 100 grams, southern curd milk juice 20 grams, sugar 5 grams, monosodium glutamate or chicken powder 3 grams, and then according to the degree of personal saltiness, add 3-5 grams of salt as appropriate. Reduce to low heat and slowly marinate for 40-60 minutes so that the taste will be sufficient.
<h1 class="pgc-h-center-line" data-track="31" > hot noodles are hot and soft and chewy</h1>
The fire used for brine cooking must be dead noodles, preferably semi-hot noodles, which are soft and chewy to eat. 500 g of flour, pour into and into the basin. 150 grams of boiling water, slowly pour into the flour, while pouring, stir with chopsticks to form a dough. After handling, according to the absorbency of the flour, adjust 100-120 grams of water, and form a dough with a certain degree of softness, cover the plastic wrap to wake up the noodles for 30 minutes.
Take out the waking dough, sprinkle the plate with an appropriate amount of dry flour to prevent sticking, knead the dough again, pull out 100 grams of each dough, and press it into a 1 cm thick and 15 cm diameter cake after the reunion. Rub a small amount of vegetable oil in a pan or pan, heat the pan and place the raw embryos in the fire until golden spots appear on both sides.
<h1 class="pgc-h-center-line" data-track="30" > fried tofu slices to soak up the marinade</h1>
Tofu slices are an important ingredient for brine and fire, using about 1000 grams of tough northern tofu, cut into large pieces about 1 cm thick to absorb the surface water. Pour the right amount of vegetable oil into the pot, the oil temperature should reach 70% heat, almost 200 degrees, put the tofu slices against the oil surface, slice by piece into the oil pan, fry until both sides are golden brown, fish out the oil control.
<h1 class="pgc-h-center-line" data-track="29" > a bowl of oil chili peppers</h1>
A bowl of brine is boiled and burned, and there must be a fragrant oil chili pepper, which is fragrant, especially for people who are not spicy and unhappy. The oil chili peppers should be freshly made to be fragrant, a small handful of dried red peppers, cut into small pieces of dried red peppers. In order to prevent the oil temperature from being too high when frying the oil peppers, soak the dried red peppers slightly in warm water for a while, remove the water and put them in a bowl. Heat half a bowl of oil until it smokes, then pour over the surface of the dried red peppers. With the aroma overflowing, a bowl of fresh and fragrant oil peppers is ready.
<h1 class="pgc-h-center-line" data-track="28" > the fragrant brine is coming</h1>
Place the braised and fried tofu slices into the marinated broth and simmer over low heat for 15-20 minutes. The time can also be appropriately extended, this kind of hot noodle fire is not afraid of boiling, to cook the fire thoroughly as the standard. Prepare small pieces of coriander, minced garlic, everything is ready, the family is together, prepare a few large bowls, and then make a brine and cook on fire.
<h1 class="pgc-h-center-line" data-track="22" > this is a good mouthful</h1>
Depending on the size of the meal, cut into 1-2 thoroughly boiled tofu and 2-3 slices of deep-fried tofu full of marinade. To burn the fire, cut into tic-tac-toe shapes, yard at the bottom of the bowl, and on top of the small triangle of fried tofu blocks. Then chop up the proper amount of boiled fat sausage, lung head, pork head or pork belly with skin, sprinkle with minced garlic, and pour a few spoonfuls of oil chili peppers. Pour a moderate amount of hot brine soup, dotted with a handful of coriander, you can enjoy a delicious famous snack in old Beijing, and the brine is boiled and burned.
It costs about 200 yuan to make such a pot of brine and boil, which is indeed not cheaper than other snacks. Spend 200 to make a pot of old Beijing brine boiling fire, 1 person 1 large bowl, soup fragrant meat rotten expensive point is also worth it. Friends, have you eaten the brine fire in our old Beijing? If you like it, give it a try!
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