【Introduction】Speaking of hammer broth, I believe everyone is not unfamiliar, it can be said that we Huangmei people from snacks to large dishes, every household will also do, but to make it special, to make fame, it is not so simple. Huangmei Renjia Hotel won the honorary title of one of the top ten traditional specialties of Huangmei with its hammer broth, what is its uniqueness? Let's take a look.
The method of pounding the broth is actually not complicated, a piece of lean meat, the right amount of sweet potato flour, you can make a fragrant hammer broth. But to make a more delicious than the ordinary pounding broth, it also requires skill.
Li Wenbo, head chef of Huangmei family: The advantage of pounding meat is that the powder and lean meat can be fully integrated, and after repeated pounding, it takes about three to five minutes.
[The host appeared on camera] You can see that the piece of meat I have clipped in my hand is the meat that Master Li just pounded out, the thinness of this meat is very very thin, and you can vaguely see the light and shadow on the opposite side, which is pounded by the master's skill, which shows that the master's skill is not generally high.
After processing the meat slices, you can boil water and wait for the pot to be released. Put some spices in advance to make the soup base, and then pour in the meat slices, in a short time, a fragrant pounding broth can be cooked.
Li Wenbo, head chef of Huangmei people's home: Because the meat slices are very thin after pounding, the time to pound the broth is very short, so that it will not only not affect the taste of the hammer broth, but also make its taste more delicate. If the meat takes too long to make, it will get old and the taste will not be good.
[The host appeared on camera] The name of the dish of the meat soup is believed to be very familiar to everyone, in our Huangmei is from snacks to large, today in the Huangmei people's home to eat this pounding broth is very different, pounding the broth with some peanuts minced, and coriander, it looks very beautiful color, this taste is definitely very different from before, then I will taste it now. Eat the first bite of this pounding broth, its taste is a little different from the traditional, we Huangmei people added peanut minced and coriander, the taste of the pounding broth is all brought up, especially special incense, so that this taste is more abundant.
Gong Zhurong, director of operations of Huangmei Renjia Hotel: The original pounding broth is a little sweet potato flour and a little lean meat as raw materials, and we added fried peanut rice with very fragrant peanuts, plus coriander Titian, so that the taste of the pounding broth is more abundant. This dish is very popular, and we will continue to work hard to make more huangmei traditional specialties in the future, so that friends in other places can taste the traditional specialties of our Huangmei family.
Customer Qian Cheng: There is the taste of my mother when I was a child, the taste is very full, and it is also very delicious to eat.
Reporter: Cai Ting reports
Editor: Elevation
Editor-in-Charge: Zheng Jianfeng
Producer: Yan Xiaoqing
Chief Executive Producer: Jiang Yi