Large knife ear slices in Sichuan are actually called cold mix pig ears, as long as the mix is delicious, customers feel that this taste is the truth, but strictly speaking, the red oil ear slices should actually be red oil flavor type, the whole taste should reflect the spicy sesame oil of red oil, copy the salty and fresh taste of soy sauce, more is the knife worker, the pork ear chopping slice is thin and transparent, so that it will bring a crisp and chewy feeling, gelatinous tenderness, this content, Yijia Sichuan cuisine combined with the column "18 kinds of Sichuan classic cold vegetables and 6 pounds of red oil technology" The first issue released the content of the chapter red oil ear tablets to explain to the circle friends how to make this classic Sichuan dish, so that each of your cold dishes has a different taste.
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Red oil ear tablets
Pig ears before cooking first rinse blood water, the fishy smell of the pig is mainly in the blood, so use water to float the pig ears for a period of time, the blood in the meat will slowly overflow, this time and then start cleaning, and then it is important to ensure that the pig hair is handled clean, which is the most basic common sense for cooking. When all this is done well, it is necessary to let the pig's ears fly a water, the purpose of flying a water is also a kind of fishy, qualified chefs will use this procedure to process cooked food, fishy smell can not be removed of course is the chef's level. In this case, the pig's ears are cooked thoroughly with conditioning.
Go fishy
Fly a water
Skimming foam
After cooking, due to the high collagen content of pig ears, this protein will harden when cold, and then comprehensively consider the steps of slicing, so before cooling, the pig ears are flattened on the board to let it cool naturally, and the cooled pig ears are easy to get off the knife. As for the problem of knife work, it is only on its own, Yi Jia Chuan cuisine to emphasize that the crisp and refreshing bashi is the knife work, the thinner the ear slice, the better the entrance.
Cut the ear slices
Plating
What is to be said here is that many people like to add a small amount of vinegar to it, in order to reflect the sourness of this cold dish, think that this is more delicious, YijiaChuan cuisine believes that there is no problem, as long as the amount of vinegar is not higher than the amount of copied soy sauce, the overall taste will not change much under the premise of good red oil quality.
Season with copied soy sauce
Drizzle sauce
YijiaChuan cuisine shows that the red oil ear slices are really an independent red oil flavor type taste, so I did not use a drop of vinegar in the seasoning of this dish, this is my understanding, if all cold dishes use vinegar, it will become the same, here we highlight the oily spicy aroma of red oil, that is, the spicy taste and aroma of red oil, and then with the special salty fresh copy of the fresh, salty and fragrant characteristics of soy sauce, so that this red oil ear slice in the true sense to achieve the standard taste of Sichuan red oil flavor type, Bashde board.
The whole taste has no extra seasoning, the simple recipe is convenient, and the taste expressed in the technical content is in the red oil and copied soy sauce, which is the real commercial version of Sichuan cold dish. If you think you should put some other small spices, then please continue to read the future chapters, because each dish of Yijiachuan cuisine leaves room for you to play.