The killing of pigs, the proper top stream of the Northeast. It doesn't matter if it's a festival, a wedding or a funeral, or a family reunion, a solo meal, the Northeastern people's killing of pigs will appear in any occasion, from their own kangtou to the automatic rotating table of the restaurant, as long as the killing of pigs dishes up, the Northeast's ground on the gas, everyone here is their own people.
But you know what? Snow village song sung pork stewed vermicelli, just the tip of the iceberg of the Northeast kill pig dishes, the traditional kill pig dishes, in fact, refers to a table kill pig feast, circulated in the Northeast countryside, originated in the Manchu rituals, early only New Year's Day to get a glimpse of the elegance of the "children children, you don't cry, over the Lahai on the killing of the pig," the proverb not only speaks of the gluttonous This proverb not only tells of the child's expectation of the year pig, but also highlights the farmers for the joy of the harvest, must kill a pig to meet the New Year's Eve. Therefore, the killing of pig dishes, also known as the year pig dishes, pig killed a head, only used to stew vermicelli sauerkraut, really not enough open ah!
A table of kills 丨《风味中国》
The traditional Lanlang Manchu kills the pig food, a school of its own, the main use of steaming, boiled, cooked in small quantities, stewed in the cooking method, the formation of eight hot, eight cool, three main food, a drink of the feast form, the practice of complexity, the test, but the walk into the Northeast ordinary people's homes of the typical kills the pig food, it is not so tedious, the main include Hot dishes: braised white meat with sauerkraut, white meat with garlic, bone-splitting meat, heart-protecting meat, hand-breaded liver, blood sausage, cold dishes: rolled elbows, pig's head casserole, jelly, brined goods, cold cucumber, and a small dish -- oil, the equivalent of the French Hōshiki zensai (here in the joke), eaten before the meal, and have a different flavor. Next, we'll talk about Northeastern homemade pig-killing dishes.
01
Killing Pig Dishes
/ Starting with Killing a Pig
Killing Pig Dishes are simple to make. The best way to do this is to make sure you have a good pig, that it's ready to be slaughtered, and that it's done right. What is a good pig? First of all, you have to feed good material, with soybean, corn, this kind of concentrate feed fed out of the black boar without hair, meat flavor, taste good, and to "alternate years of age", at least one year of growth period. Currently on the market pigs are growing fast, five months on the fence, and feed the hotel slop, meat either unscented, or fishy, so to speak, want to make a table taste right to kill the pig dishes, at least have to feed the thin material of the pig, otherwise really tasteless to abandon the pity.
Meat killed now eat the freshest, there is nothing to say. But to kill the right, it is necessary to test the butcher's experience in handling the knife. Six or seven strong man to deal with a head of 100 pounds of boar, bold manipulation of the knife, must be aimed at the pig's heart above the large blood vessels, a knife down to see the red does not pull out the knife, not to damage the quality of the meat, but also to harvest a sufficient amount of pig's blood for the chef to cook. When the pig swallowed the gas, hair removal and disassembly, delicious ingredients directly to the kitchen, can not eat, put into the outdoor special storage meat vat, more than 20 degrees below zero weather than the refrigerator is good to make, when you want to eat and then take it out to slow down on the line.
02
These are the first time I've seen a woman in the world who has been in a hurry to get out of the house and get back to work.
The first dish to come out of the pot at a pig slaughtering banquet is the "Oil Shiraz".
Chinese people love to eat lard from ancient times, the end of the Eastern Han Dynasty, "interpretation of the name" has recorded "wear horns said fat, no horns said cream" This "cream" refers to, is lard. Southerners like to use lard to mix rice, do up pastry snacks, for the Northeast, lard fried vegetables will be more tender and sweet. But the most precious thing is the subsidiary product of lard refining, "Yuzilah", which is also called lard residue in some places. Add some water to the pot, first spread a layer of cockle oil, and then put the wide fat into the fat in the pot, fat in the pot to roll, the warmth of a small fire to the grease slowly out, the smell of meat in the house is overflowing. Out, the house meat flavor overflowing, the pot Zilai straight sound, this is the name of the oil Zilai originated.
The family has children, will be the lean meat and pork together to refine lard, lean meat residue after the baptism of lard, fragrant and not greasy, will be more crispy. The lard residue is usually in the meal before the end of the bed, to the children, the elderly to enjoy, the first to eat, the rest of the clear lard will be taken to do more delicious dishes.
These are the first time I've ever seen a woman with a bad skin, and I've never seen a woman with a good skin. The most classic is with sauerkraut, sauerkraut filled dumplings put some lard residue into it, not only add pork flavor, but also rich in taste. Before filling the dumplings with sauerkraut, they need to be moistened with melted lard to ensure that the cooked sauerkraut is smooth and crispy, and not dry.
Dreamy Dumplings with Pork and Vegetable Sauce 丨ouguo.com翻译此页
03
Hot Dumplings
/ From the top of the head to the bottom of the head
The Northeastern people eat pork in a very big way. They can eat a freshly killed pig from the head to the foot by taking out half of the pig.
The head of the pig, the pork, the bones, the legs, the elbows, the feet ... Cleaned together into a pot of cold water, only salt and a few simple spices, the rest is left to the fire and time, sometimes, pig liver will also be with pork in small quantities. What is a small quantity of water? In fact, it is half-steaming, half-boiling, less water, the lid of the pot should be fastened tightly, the use of temperature and air pressure changes, to cook the ingredients. All the ingredients have to be cooked in a small amount of water before they can be processed, because different parts of the system cooked in different times, there will be a succession of pots.
Pork in a small quantity of water 丨 "Style of China"
The first thing to come out of the pot is the liver and head of the pig, and the head of the pig will be processed twice to make other cold dishes, and the liver will be broken into small pieces, and then eaten, and dipped into the soy sauce and garlic paste, which is the hand-broken liver. In restaurants, the liver will be sliced, but I think there is a difference in flavor between hand-breaded liver and sliced liver, just as there is a difference between an orange that is peeled and bitten and an orange that is sliced. Hand-breaded liver has a more robust texture, and the aroma of the innards is more intense, fueled by the garlic flavor, and each bite can be larger or smaller, with more autonomy.
Hand-breaded liver 丨豆果 美食 网网友ROSE894
The hot dishes at the feast of the killing of the pig, basically dipped in the sauce, garlic puree, vinegar, soy sauce, freshly fried chili oil, chive blossom sauce ...... can be arranged in combinations of different flavors of the sauce. Pork six fat and four lean, with skin sliced into garlic white meat, blood neck position of the meat is five flowers three layers, full of fat, to be served next to the old generation. Equally expensive is the heart meat, which has a better texture and a more unique flavor. Fished out of the pot of large bones, you need to remove the meat from the bone, torn into strips of meat independent of the plate, which is to remove the bone meat. Those adhering to the tight, directly with the bones in a large pot on the table, gnawing bones and sucking marrow, but also fast and easy.
The first thing you need to know is how to get the most out of your life. The first thing you need to do is to get your hands on some of the most popular products that you can find on the market, and then you'll be able to get your hands on some of the most popular ones.
Purchase a copy of the book, and you'll be able to get a copy of the book, and you'll be able to get a copy of the book, and you'll be able to get a copy of the book, and you'll be able to get a copy of the book, and you'll be able to get a copy of the book, and you'll be able to get a copy of the book. In the northeast, if you can burn a pot of good braised vegetables, it is definitely the township folks in the red, you do not have to take advantage of the pig, who killed the pig called you to do braised vegetables, eat also received pork as a gift of thanks, very scenic. Nowadays, no matter which city in the northeast, as long as a banquet, braised vegetables absolutely must have, and must be on the high-end copper plate with alcohol stove, see the northeast of the braised vegetables to the degree of love.
The first thing you need to know is how to get the most out of your life, and how to do it right. All the ingredients are braised into the old broth, and when they are flavored together in the pot, the sauerkraut is full of meat juice but not lose the sourness, meat dishes also eliminate some grease, with a very clever. For sauerkraut braised white meat, leftovers to be more delicious than fresh, complicated stewing instead of more flavorful and rich, so braised vegetables once a pot, a pot to eat a few days, which is very normal in the Northeast. If you want to experience an advanced version, add fresh shrimp, oyster locusts, mussels and other seafood to simmer seafood-flavored broth, a variety of ingredients can also be eaten while shabu-shabu, to create a pot of white meat with pickled vegetables, but the sauce will need to be replaced with sesame sauce, chives, chives, and fermented bean curd juice.
Sauerkraut Braised White Meat 丨豆果 美食 网网友
04
Cold Dishes
/ Marinated Meat, Stewed Meat, and Skinny Pieces
/ Marinated Meat, Stewed Meat, and Skinny Pieces
Cold dishes have a place in the Northeast's pig-killing banquets. The first thing you need to do is cut the head of the pig into slices, cut the ears of the pig into strips and let them cool down, and mix them with cucumbers. This gazpacho family practice is different, different flavors, but the purpose is to bring a touch of coolness to the whole feast. Compared with the mixed dishes, more test of the chef's ability to dishes are rolled elbow, halogenated elbow to dismantle the bones, elbow meat with meat spread into a cake, and then use the plastic wrap like a roll of sushi elbow rolled up, can not be too tight and can not be too loose, put in the refrigerator next day sliced and cold to eat, halogen flavor will be exposed unreservedly, the chef knows that the control of the brine material.
Rolling elbows 丨Tuyong Creative
Pigs are rich in gelatin, and when they are cooled down, they can be solidified, so they can be used for a variety of purposes, such as to make the most out of the situation.
Pork skin jelly is divided into clear jelly and muddy jelly, clear jelly jelly body clear, muddy jelly body sauce color, but the bite is QQ popping, must be eaten with garlic sauce in place. Pork rinds to remove grease, scrape clean, cut into strips, or steamed first after adding soup, or directly with the old broth simmering pork rinds can be, but also overnight refrigeration, solidified and then cut into pieces to eat, the teeth can easily break open the skin jelly, the entrance ice cold, full of soy sauce, rich taste. The marinated pork head is chopped and the thick broth is cooked and refrigerated to solidify. The two layers of bean skin on top and bottom are exclusive memories belonging to the pork head casserole. When the pork head meat is not as chirpy as the pork skin burgundy, it is necessary to add two layers of bean skin to increase the texture and also for a better finalization. Pork head casserole this dish is extremely popular on the dinner table, salty but not greasy, taste is also good.
The first thing you need to know is how to make the best of the situation. Northeast of the pig-killing feast, will also be accompanied by local specialties small dishes staple small onions mixed with large tofu, radish and cabbage dipping sauce, dry barangay fried celery, sticky bean buns ... The family sits together, meat and wine full table, bragging X, this year is also over.