Buckle bowls are more common in the north, especially in our Henan Kaifeng, every New Year's Festival, red and white things are indispensable is the buckle bowl, in the Kaifeng buckle bowl varieties are more, such as mustard meat button bowl, curd meat button bowl, small crispy meat button bowl, rib buckle bowl and so on.
This is not about to be the Spring Festival, today Peng Kitchen first to share a small crispy meat buckle bowl, in accordance with this method of Peng Kitchen, small crispy meat is transparent and does not come off the paste, like friends can try this method in the New Year.
Ingredients used in the small crispy meat button bowl:
Hind leg meat (to make small crispy meat is generally used hind leg meat, the fat and lean ratio of hind leg meat is almost the same, there is no need to add fat meat inside, if the pure lean meat made out of the small crisp meat buckle bowl is not fragrant)
Sweet potato powder, green onion and ginger, star anise, peppercorns
Small crispy meat making video
The process of making a small crispy meat button bowl:
Step 1: Cut the hind leg meat into strips, in the rural hometown to make small crispy meat is also made into a dice, crispy meat strips do not cut too thick, the small thumb thickness can be.
Step 2: Give the small crispy meat yard flavor, first add salt, and then add a little pepper and thirteen spices, in our Henan Kaifeng side to make the indispensable seasoning thirteen spices of the bowl, and then add cooking wine, and then add a little soy sauce, soy sauce here mainly plays a role in freshness, and finally add ginger, grasp the hand and marinate for about 5 minutes.
Step three: soak sweet potato mustard, according to the practice of the old home is a pound of crispy meat is three or two, put the powder into the basin, and then add water, water can not be added too much, you can completely soak this knot can be, while pouring water while stirring by hand, let the powder fully absorb the water.
* Production key points: powder this material is very critical, be sure to use sweet potato powder, and then when soaking to have no knots, otherwise it will collapse out of the oil, sweet potato powder steamed out of this meat is more translucent, eat the taste of a little bouncy feeling, it is not easy to get off the paste.
Step 4: Hang the paste on the crispy meat, put the soaked sweet potato powder into the crispy meat, first grasp it with your hands, and then according to this actual situation, we will choose to add eggs to it, and we do not need to add water when hanging the paste, and add eggs when it is thick.
Step 5: Add a little soy sauce to the crispy meat to adjust the color, it doesn't take too much, just a little bit on the line, if the soy sauce is put more than the color of the fried out, it will turn black.
Step 6: Start frying, add oil in the pan, put your hand on the oil surface to feel the steaming, put the crispy meat in, when frying the crispy meat must be shaken open, can not let the sticky sticky together, after the good with a spoon to push it, because we are steaming bowls for a while, so the fried crispy meat should be fried dry.
Step Seven: Carefully observe the crispy meat, the bubbles on the oil surface are very small, and almost no steam is emitted, proving that our crispy meat has been fried. When pushed with a spoon, you can already feel that the crispy meat has been fried very hard. At this time, we can fish out with a fence.
Step 8: Put the button bowl into the bowl, put the star anise at the bottom of the bowl, put two or three pieces of star anise on it, not too much, and then add ginger shreds, green onions, and finally add a few peppercorns, a button bowl has about five or six grains on it, and then put the fried crispy meat into it and fill it with spares.
Step 8: Mix the sauce, add water to the pot to boil, add salt to season, because when making crispy meat, the taste has been coded in, there is a bottom taste, at this time a little salt flavor on the line, open the buckle bowl is mostly five-spiced, and then add a little pepper, add MSG to fresh, and then add soy sauce to adjust the color, add a little thirteen spices into it, add a little raw pumping into it, stir the bowl juice evenly.
Step 9: Pour the sauce of the beaten bowl into the bowl, and pour it without spilling it, because the crispy meat will absorb the soup for a while.
Step 10: Steam on the fire, add water to the pot to boil, water to a little more, after the water boils, put the crispy meat bowl into it to start steaming, the steaming time is 1 hour, and then when you need to be on the table, you can steam for more than 20 minutes.