China's land is vast, even if it is a simple wax ingredient, it is different from the north and the south of the world, each with its own characteristics. And today, to introduce to you is the famous ingredients of Anhui - knife plate incense, please see ~
Knife plate incense small archives
Knife plate incense, which is intended to leave incense on the knife board.
According to legend, Hu Zongxian, a great hero of the Ming Dynasty in quelling the Rebellion of the Wokou, once went to Anhui to visit a mentor who had not been seen for many years. To entertain her beloved apprentice, the master and mother laid the cured pork from home on top of the mountain shoots, placed it on the knife board and steamed it together, scooped it up and cut it into thin slices, and served with the knife board.
After Hu Zongxian ate it, his appetite was greatly opened, and the knife board used to serve the dish actually left a fresh fragrance, so he named this dish "knife plate incense". Since then, Huizhou knife plate incense is famous all over the world, and the name has been used to this day.
The process of making knife plate incense
As a famous pickled ingredient in Anhui, knife plate incense occupies a very important position and reputation among Chinese bacon ingredients.
To say, the production process of knife plate incense is not complicated, fresh pork is first salted, and then exposed to the sun, which stimulates the aroma of the flesh and then air-dried.
Looking at the production of knife plate incense, there are four keys:
First, the selection of materials
The black pigs produced in Huizhou, the blue field flower pigs, and even the native pigs raised by the farmers themselves are the source of the pork ingredients of Huizhou Knife Plate, mainly because these pigs are growing up eating grains and grains, and their meat quality is incomparable to the pigs that eat feed in captivity in the city, which is natural and pollution-free, and the umami substances are multiplied.
Second, the part
In the marinated pork is selected is pork belly, that is, fat and moderate, layered meat, the choice of pork belly in order to achieve cooked but not rotten, easy to eat, lips and teeth to leave the effect.
3. Drying
The most important link when marinating pork is "drying", the time is very exquisite, generally choose to put the marinated pork outdoors on a sunny day before and after the Spring Festival, after the sun exposure, the flesh of the white flowers gradually yellows and oils.
In the spring, when the willow leaves sprout, they move back indoors, are blown by the wind through the hall, and slowly dry again, which not only quickly evaporates the moisture in the pork and dries, but also further highlights the salty and fresh flavor of the pork.
Fourth, the container
In order to truly leave a fragrance on the knife plate, the knife plate material used to change the knife and hold it is particularly critical.
Authentic knife plate incense is usually served with knife plates made of camphor wood. This is because camphor wood has a strong fragrance and is often used to make furniture and decorations. After cleaning and drying, the camphor board can be recycled, not only will there be no bugs or mold, but also the smell is fragrant, and the smell is refreshing and refreshing.
When the camphor wood is steamed in a container, the aroma is mixed into the steam and on the meat, so that the meat has the smell of camphor, and also takes away the grease of the bacon, so that the real "knife plate leaves the fragrance".
Knife plate fragrant cooking
The best steaming of the meat on the knife board is 30 minutes after washing, changing the knife into slices, re-stacking on the knife board, and steaming with condiments for 25 minutes, you can become a dish. After absorbing oil and adding fragrance to the cutting board, the meat of the knife board is bright in color, not woody or greasy, and the rich meat aroma floats between the lips and teeth, which is incomparably fresh.
The making of knife plate incense
As for the choice of condiments, it is best to take the Wenzheng mountain shoots produced by Wenzheng Mountain in Shexian County.
As the "supporting role" of knife plate incense, the bamboo shoots of Qingzheng Mountain Shoots are white, crisp in texture, tender and slightly sweet, and there is a natural ice clear aroma, and the fresh bamboo shoots themselves have the effect of absorbing oil, which can well reduce the greasy feeling brought by pork belly, and the faint aroma of bamboo shoots also makes the aroma of Huizhou knife plate incense this dish more rich, and even fresher than meat after sucking up the gravy.
Finally, we will bring you several specialties made of knife plate incense for your reference.
Knife plate baked sweet potato
This is a modified native dish. The method of cooking sweet potatoes with Cantonese gelatin, using knife plates to add flavor, the cost of dishes is low, but the taste is very good.
raw material:
400 grams of yellow sweet potato, 100 grams of knife plate incense, 15 grams of green and red pepper rings.
seasoning:
50 grams of garlic, 30 grams of dried shallots, 300 grams of triad oil, 800 grams of salad oil (about 40 grams), special sauce (30 grams of shacha sauce, 10 grams of seafood sauce and oyster sauce).
make:
1: Peel the sweet potato, cut into mahjong pieces, add to the salad oil that is 50% hot, soak in low heat for half a minute, and remove the oil control.
2: Steam the knife plate and cut into 0.5 cm thick slices.
3: Put garlic and dried shallots into the sand pot at the bottom, then place the sweet potato pieces, pour in the special sauce and triad oil, place the knife board incense, cover the lid and bake for 8 minutes, sprinkle the green and red pepper rings out of the pot, cover the lid and serve.
Triad Oil:
500 grams of refined chicken fat, green onion oil, and refined rapeseed oil are each put into the pot, and when the heat is 30% or 40%, add 200 grams of green onions, and simmer the aroma on low heat.
Huangshan knife plate incense
Dried bamboo shoots (magnolia slices) 500 g, knife plate incense 300 g, pig hand 300 g
Accessories:
Chicken essence, Donggu soy sauce, Haitian soy sauce, chicken juice, monosodium glutamate each appropriate amount
1: Rinse the dried bamboo shoots with cold water for a day.
2. Change the dried bamboo shoots after treatment to 7 cm long and 1.2 cm wide; change the knife plate incense into pieces.
3: Put the cut bamboo shoots, knife plate incense and pig hand into the pot together, add the seasonings and simmer for 2 hours.
4. Fish out the bamboo shoots and put them on the plate, and put the incense pieces on the knife board.
Country four-tank dish
Knife plate incense 150 grams, dried river fish 150 grams, salty mustard shreds 150 grams, tender bamboo shoots 150 grams, 8 tortillas, edamame, red pepper strips, shallots, ginger slices, dried peppers, salt, sugar, rapeseed oil, white wine, soy sauce, balsamic vinegar each appropriate amount.
Method:
1: Wash the knife plate, slice it, steam it and set aside.
2: Fry the dried river fish in hot rapeseed oil and set aside.
3: Stir-fry the dried river fish in a frying pan, cook white wine, add shallots, ginger slices and turn well, add salt, sugar and a little water until tasteful.
4: Rinse off some of the salty mustard shreds with water and set aside.
5: Heat the pan in oil, sauté the shallots, slices of ginger and dried chili peppers, add salty mustard shreds, blanched edamame beans and stir-fry until fragrant.
6: Wash the shoots, change the knife into strips, fly water, put into a hot oil pot and simmer until fragrant, add salt, sugar and soy sauce to taste, sprinkle red pepper strips, add an appropriate amount of water and simmer, light balsamic vinegar and set aside.
7. Put the above four dishes into a small jar and serve with fragrant tortillas.