Pine nut belly
〔Main ingredients and accessories〕
Pork............... l
Pounding......... 300 g
Pine nut kernels......... 100 g
Pea seedlings......... 50 g
Egg............... 1 piece
table salt............... 10 g
Fava bean gouache......... 30 g
monosodium glutamate............... 1 g
Pepper noodles......... 1 g
On the soup......... 400 g
sesame oil............ 3 g
Cooked lard............ 3 g
〔Preparation Method〕
1. Wash the pork belly and cook it in a pot of boiling water until it is eight years old. Place the pine nuts in a wok
Inside, sauté over low heat and rub off the fine skin.
2. Beat the eggs, add 10 grams of fava bean water powder and mix into egg paste. Pork belly is flattened on a cutting board, with a knife
Cut in half from the middle, spread out to remove moisture, apply egg paste, and then spread 1 cm thick pounding,
Sprinkle with pine nuts, compact by hand, place on a plate, steam over high heat for 20 minutes, remove to cool and cut into 1.6 halves
Cm long, 1 cm wide square.
3. Take 1 buckle bowl, buckle the pork belly block inside, steam it in the basket, and take out the flip button in the soup dish.
4. Infuse the soup into the wok, add salt, monosodium glutamate, pepper noodles, adjust the soup flavor, and use fava bean gouache 20
Add cooked lard, add pea sprouts, pour on the pork belly pieces and drizzle
Sesame oil is ready.
〔Process Key〕
1. Rub the stomach with salt and vinegar evenly, add peppercorns to the crotch, wash clean, remove odor.
2. Pine nuts must be sautéed over a low heat, and the high heat is easy to paste, affecting its unique flavor.
3. The production of pounding.
Ingredients: pork fat, horse fish, chicken breast, white onion, ginger pieces, pepper noodles, salt, egg white,
Fava bean gouache, soup.
make:
(1) Slice the pork fat and meat; peel and bone the horse fish, and slice the meat into slices; remove the oil film and leather bands from the chicken breast meat.
Cut into strips, put them in cool water for an hour, remove the water, and beat evenly with the back of a knife
When pounded into a fine sludge, without particles, put in a bowl and set aside.
(2) Add onion and ginger juice, pepper, egg white, fine salt, fava bean gouache to the meat puree, and use your hands non-stop
Stir, while stirring, pour in the onion and ginger juice until the meat is soaked, and the squeezed balls are put into the water without scattering,
Do not sink to meet the requirements.
The pounding material is divided into green pounding and red pounding. The green pounding material is mashed with spinach leaves and the green juice is squeezed out to add to the pounding
Medium-to-do. Red pounding, mash the red mustard, squeeze out the red juice and add it to the pounding. The color of the pounding
Mineral dyes cannot be used.
〔Flavor characteristics〕
"Pine nut belly" is one of the dishes of the Yunnan feast. This dish is white and clear, the color is harmonious, soft and tender,
Pine nuts are fragrant and the juice is refreshing.