In the northeast, there is no annoyance that cannot be solved by eating a plate of pot wrapped meat! If so, take two plates!
Pot Bun Meat is the signature dish of Northeastern cuisine, which is a modification of the salty and fresh flavor of "pot fried meat". During the Qing Dynasty, Russian guests were very fond of eating sweet and sour dishes, so Zheng Xingwen, the chef of the Late Qing Dynasty, improved the pot fried meat into a sweet and sour pot bun meat.
Why was it later named Pot Bun Meat? This is because russians pronounce "pop" as "bag", and over time, "pot pop meat" becomes "pot bun meat". With its sweet and sour taste, it is not only favored by many foreign friends, but also captures many small young stomachs, and even the northeast han is poured into it
How delicious is the pot bun meat? Although it does not have high-grade ingredients, exquisite knife work, and complex craftsmanship, it also pays attention to "color, aroma, taste, and shape", and emphasizes a "sound" word. A delicious pot of meat must have a "click" sound when it is introduced, just like the crisp sound of eating popcorn, which is authentic enough.
The production process is not complicated, we just need to grasp the secret of its success - fry it twice! Made with pork tenderloin and starch, fried twice, one is cooked and the other is fried. However, when mixing the paste, we must thoroughly soak the starch, and the meat slices are all dipped in starch and fried. When mixing the juice, pay attention to the need for transparent color, boil into a particularly viscous sweet and sour sauce and then hang on the meat slices to complete this hard dish with ease!
Today's pot wrapped meat also has factions, namely sweet and sour system, eggplant juice system, garlic system, in fact, the juice is not the same, the taste is different, each has a thousand autumns ~ Zhi Weijun today will teach everyone to do the sweet and sour system of pot wrapped meat, quickly move up ~
400g of tenderloin, 1 egg, starch, 1/2 carrot, 1 slice of green onion, coriander, salt, 2 spoons of sugar, 2 spoons of white vinegar, cold boiled water
The meat of the pot bun is golden in color, and when it is hot, it is sweet and sour, sweet and crisp, and in an instant, various flavors of sour, sweet, caramelized, and meat flavor spread in the mouth, and the slightly sour and slightly sweet taste is simply fascinating
The pot wrapped meat is as tender as in addition to the crisp, but there is a knack oh ~ is this oil temperature control small assistant "Midea temperature control intelligent stove XQ1S", nanny-level fire intelligent control, crispy pot wrapped meat hand to catch ~
Nanny-level temperature control
Delicious and easy to taste
Nanny-level fire control
140 ~ 210 °C wide area precision temperature control
When frying meat, only the desired cooking temperature needs to be set
You can easily wait for the pot wrapped meat to come out
Temperature sensing probes are resistant to high temperatures
Cook a healthy diet
Equipped with a temperature sensor imported from Tateyama, Japan
Precise temperature control at 10°C to maintain the stability of oil temperature
Make sure the pot wrapped meat is crispy on the outside and tender on the inside
At the same time, it prevents the oil temperature from being too high to produce carcinogens
Anti-dry burn system
Stay away from hidden dangers and cook with peace of mind
Equipped with anti-dry burn system
Intelligently monitor the condition of pots and pans using temperature-sensitive probes
Once the pot is dry burning and other emergencies occur
Instantly turn off the air supply
Cooking with a sense of security
Prepare a good stove at home to make the cooking time more wonderful ~ Give the cooking task to the "Midea Temperature Control Smart Stove XQ1S", easily make food with full color and flavor, and bring more tongue-tip enjoyment to the family