Wash the pork belly with skin, cut it into large pieces, put it in a big pot (pay attention to the pigskin facing upwards), add some aniseed such as pepper and cook it, let the soup boil all the time, don't turn it in the middle, add water when the meat is cooked, that is, poke it with chopsticks to penetrate, just pinch the skin with your hand, and the meat will be cooked. Cut into transparent thin meat slices (this will test the skill of the knife, and it must be thin and big), and dip it in the sauce mixed with soy sauce, garlic paste, chopped green onion, Chili oil and sesame oil. The taste is really unforgettable!
I believe that people who have been to the Forbidden City and visited the Palace of Kunning will never forget the three large iron pots there. Are you curious about the purpose of these pots? But friends here should probably know that these pots must be related to boiled meat. Yes, because according to the rules of the Qing Dynasty, Kunning Palace is an important place for shamanism to sacrifice, because every big sacrifice requires a lot of meat, and the meat after the sacrifice is not easy to waste, so I set up these pots when cooking the meat after the sacrifice, which is sometimes distributed to the palace guards and sometimes invited the minister to eat with Baylor. At first, white cook the meat was without seasoning (that's why it was called "white cook the meat"), but the flavor of white cook the meat without seasoning was really lacking. Later, I don't know who found this boiled meat dipped in soy sauce delicious, so I began to dip it in soy sauce. However, things are constantly changing and developing, so it is white cook the meat. Up to now, white cook the meat's eating methods are becoming more and more diversified, and some even regard white cook the meat's meat slices as patties with dishes inside!
Text /GSN
How to make the boiled meat of Beijing famous dishes more authentic and delicious?
Hello, I'm Master Lin, and my answer is: "Boiled pork" is a famous dish in Beijing, and there has been a great controversy about its authentic practice. Some people think that white cook the meat must first put pork belly in a casserole, then cook it and slice it, while others think that white cook the meat must be roasted with charcoal fire and then cooked. At present, the most common method of white cutting meat is to cook pork belly directly and slice it into a pot. Each of the three methods has its own flavor, but the overall difference is not great. What is certain is that Bai cook the meat mainly eats original meat.
"White cook the meat"-also called Baishui cook the meat-is a traditional dish in Beijing. It is mainly pork belly with onion and ginger, boiled in water, and then sliced with dipping sauce. Because it is mellow, fat but not greasy, delicious and memorable, it is deeply loved by the public. At present, boiled meat is also a home-cooked dish in Beijing. The following is the teaching time of Lin Daguan, everyone's favorite.
The correct way to make white cook the meat delicious-Features: rich in flavor, fresh and sweet, fat but not greasy, detailed and easy to read.
Material: fresh pork belly with skin 600g (fat and thin 1: 1 is preferred).
Ingredients: 2 scallions, ginger 1 small pieces, 2 star anise, 5 cloves of garlic, 2 shallots, coriander 1 small handful, and a proper amount of pickled leeks.
Seasoning: water, soy sauce, Chili oil, sesame oil, red fermented milk.
Start cooking—
Step 1: First burn the fresh pork belly to remove hair, then scrape it back and forth with a knife several times to clean up the dirt on the surface of pigskin (note that this step must not be omitted here), wash and slice ginger, peel garlic and cut it into powder, remove the roots of leek and wash and cut it into powder, and wash and chop coriander for later use.
Step 2: Take out the pot, add enough clean water (be careful that the amount of water must not be less than half a finger deep), then add 2 shallots, 3 ginger and 2 star anise, put the pork belly in the pot with the skin facing up, boil it with high fire, turn over the meat pieces while cooking until the water boils, pat off all the floating foam on the water surface, then continue to turn over and cook for about 3 minutes, then turn off the cover and turn off the fire.
Step 3: After stewing, take out the pork belly pieces and cool naturally. After completely cooling to room temperature, cut the pork belly into pieces of about half a centimeter and put them in a bowl for later use (note that the meat pieces here must be naturally cooled before slicing).
Step 4: Take another bowl, add 65,438+0 tablespoons of pickled leek flowers, 2 tablespoons of fermented milk, 2 tablespoons of soy sauce, 65,438+0 tablespoons of sesame oil, all minced garlic, minced leek and minced coriander, and finally add a spoonful of Chili oil and stir well to make a sauce, which can be poured on meat dishes or dipped in meat slices alone.
Making picture: This white cook the meat meat is rich in flavor, delicious, fat but not greasy. Does it look appetizing?
-Summary of the content in You Ask Me and Answer-
1. Why must pork belly be singed and shaved first? -(the key step to eating pork belly clean and fresh)
A: ..........'s step S is the key step to make good meat. First of all, pork belly with skin must be the first choice to make white cook the meat, because the white cook the meat made of pork belly with skin is more chewy. Secondly, pork belly must be singed and scraped clean before cooking, because it can effectively remove the "dirt" accumulated after months of residue on pigs, which is similar to the mud we rub out when taking a bath, and is the main source of bacteria and odor, so it must be cleaned and cooked with clean pork belly.
2. Why should the amount of water for cooking pork belly be at least half a finger deep? —— (Key details of pork belly being heated evenly)
Answer: .......... is actually a detailed operation here, with two purposes. First, plenty of water can ensure that pork belly is completely heated during cooking. Second, the high water content is half a finger deep, which ensures that the pork belly will not surface during the cooking process and that the pork belly will always be cooked in the water.
3. Why do you need to turn over the whole process to cook pork belly? -(The key step for pork belly to taste evenly)
Answer: The key step in .......... cooking is cook the meat. When cooking meat, you can't let it cook standing. You need to keep turning when cooking. Why? Because pork belly itself is a fat and thin meat piece with skin, the heating ability of the three is different, especially the lean meat part, and the heat resistance is the worst. If pigskin is cooked in an ordinary pot, the lean part of pork belly will be easily cooked to become firewood. Therefore, in order to ensure the overall taste of the pork belly, you must keep turning over the white cook the meat when cooking until the lid needs to be closed about 3 minutes after the water boils.
4. Why should the cooked pork belly be covered 1 hour? -(the key step of pork belly fragrance)
Answer: .......... is the key step in cooking meat until it has a fresh flavor. First of all, the pork belly that has just been boiled in water for about 3 minutes is not fully cooked, so you can't eat it directly, so you can keep stewing 1 hour to ensure that the meat is fully cooked. Secondly, the cooked pork belly is directly taken out, and the meat taste is relatively low. Many flavors may remain in the soup and pot. If it's cooked, it won't be taken out immediately.
5. Why do cooked meat slices need to be naturally cooled before slicing? -(The key step for pork belly to taste delicious)
A: This is also a very important step. ........... cooked meat slices must be naturally cooled before they can be sliced and eaten. First, naturally cooled meat slices can keep their original flavor and taste more refreshing. Second, the cooled meat slices will be more compact and easier to slice. However, it is worth noting that the meat pieces must not be taken out of cold water to cool down, because this will cause the meat pieces to shrink when they are cold, and the fragrance will be diluted a lot and become dry wood.
-"White cook the meat's" Technical Tips ":
(1) When making white cook the meat, pork belly with skin is the first choice, which makes it taste better.
(2) Boiled cook the meat must be boiled with cold water, so that the meat is heated evenly, and the cooked taste is moderate, and it will not burn wood.
(3) When cooking cook the meat, the excess floating foam on the water surface must be removed after the water boils, which can effectively remove the blood in the meat and ensure the tenderness of the meat. (4) It is not necessary to boil cook the meat in water for too long, but it is enough to continue cooking for 3 minutes after the water is boiled, mainly after stewing 1 hour.
(5) Cook the braised pork belly, let it cool, and cut it into pieces about half a centimeter, which tastes best.
(6) sauce is not the only one. You can add or subtract according to your personal preference.
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In fact, it is not difficult to cook a delicious white cook the meat. In addition to seasoning can be prepared according to personal preference, cooking meat is the key in the process of meat processing. I hope everyone can make a delicious "White cook the meat" after reading this article! I am "Master Lin", a relatively wordy but tireless food blogger. If you think this article is helpful, I hope you can praise Master Lin or pay attention to "Master Lin", and I will share more food knowledge and skills for you every day. Master Lin, thank you for watching. See you tomorrow!
Meat is a traditional dish in Beijing. This dish originated from Manchu in the late Ming Dynasty and was introduced to the people from the palace after the Qing army entered the customs. Beijing's time-honored "Casserole House" is the most famous in cook the meat.
The dietary customs of old Beijingers are deeply influenced by Manchu and Banners, and eating white cook the meat is the custom of Manchu. It is said that the sacrifices and decorations in the palace and the palace, as well as the popular boiled banquets among the people, are all related to "eating white meat".
Casserole house is the only restaurant in old Beijing that deals in Manchu cuisine, which profoundly explains the food culture of eating white meat in old Beijing. When the casserole house was first built, cook the meat was used as a cauldron, killing only one pig every day and selling only boiled meat. Business is booming, and it is sold out before noon every day, so the casserole house takes off its propaganda coat. There is a two-part allegorical saying: "The lid of the casserole house-not in the afternoon".
In the past, there were two ways to cook meat. One is to use white water cook the meat directly without barbecue, which is called "white meat"; One is to roast the meat slightly with charcoal fire first, and then boil it in water. Cooked meat is called "stubborn meat". Then cut "white meat" or "stubborn meat" into thin slices and eat it cold without any seasoning. Manchu people sacrifice and eat meat in the way of "burning, burning and cooking". Yuan Mei, a gourmet in the Qing Dynasty, said: "This is a dish that northerners are good at, but southerners can't do it." .
Now our common practice is to cook cook the meat directly in the pot, take a big casserole, put pepper and aniseed in the soup, let the meat out of the pot, let it cool and slice, and put it on a plate dipped in seasoning.
Later, the development of cooking meat changed, and the cooked white meat was processed into a special dish called "Shao Shao", which was placed in the cooking dish, accompanied by fried ribs, fried pork intestines and fried kidney flowers, and made into various cooking dishes.
Have you ever eaten boiled meat? Do you think boiled meat is delicious?
Do you have any different views on this issue? Welcome to leave a message below to discuss. If you think the answer is not bad, please like to forward it ~
Boiled meat is a traditional dish in Beijing, but it is loved by southerners. Very rare, very rare. It is said that the heavy taste of northern food is the most taboo for southerners, but they will fall in love with cooked meat and glistening fat slices. Maybe it's simple and primitive, and its taste is similar to that of the south.
In a word, white meat chop is not necessarily a traditional dish in Beijing. It existed before Beijing was first established as the capital, and it only existed in political and cultural centers. It originated from sacrifice.
China belongs to farming culture, and its cultural characteristics are worshipping heaven, relying on heaven to eat and offering sacrifices to gods. It has existed since ancient times and continues to this day. By the time of Confucius, sacrifice had become an important political activity of the royal family. A large number of cattle, sheep and pork used for sacrifice will be eaten by people who participate in sacrifice activities after the day's activities.
Because sacrificial activities are not banquets, it is impossible to fry, stew, steam and eat. In addition, eating sacrificial meat is still an integral part of sacrificial activities. Boil it in white water, distribute it in large pieces, and then share it with yourself. It is precisely because of the fear of the gods that this practice and eating method can continue without distortion.
Knowing the origin of boiled meat, you can understand how to cook delicious food. It's simple. A large piece of pork belly has been burnt. It is best not to give seasoning, but to give onion and ginger at most. Cook until chopsticks can be easily inserted, turned off, taken out, cooled and cut into large pieces. Then mix a bowl of juice and eat them one by one. Looking fat, it tastes refreshing and not greasy. According to the family kitchen materials, there are generally chopped green onion, coriander, chives, Chili oil, soy sauce, fermented bean curd, garlic and so on. In short, it tastes good no matter how it is mixed.
Pork belly 300g, soy sauce, mashed garlic, pickled chives, soy sauce and tofu juice, and appropriate amount of Chili oil.
Wash pork belly repeatedly, remove white tendons,
1. Cut pork belly into three or four strips, cut into long strips, put the skin up in the pot, pour in clear water, add less white wine to remove the fishy smell, cover the pot, bring it to a boil with high fire, and then turn to low heat.
2. Cook it thoroughly with chopsticks, let it cool, tear off the skin, cut it into thin slices and arrange it neatly in the plate. Sauce, garlic paste, pickled chives, bean juice and Chili oil are put in a small bowl and eaten with sliced meat. Pick up the meat slices and dip them in the seasoning.
"White Cut Meat" is a famous local dish. The so-called white cook the meat is to put the pork in a clear water casserole and stew it with a small fire, so that the fat of the meat can be dissolved in the soup. Cooked meat is delicious, soft but not greasy, and it is a favorite dish of Beijingers.
After the Qing Dynasty established Beijing as its capital, according to Manchu custom, the royal family and Wang Fu sacrificed their ancestors with boiled whole pigs every year, and the royal wedding banquet must also be celebrated with boiled whole pigs. In this way, Beijing's "white-cut meat" is more popular.
After the opening of the famous "Shaguoju" restaurant in Beijing for six years (174 1), the "White cook the meat" was even more delicious. Its ingredients are carefully selected and beautifully made. White meat cooked in white soup is especially fragrant. The royal family and relatives often come to this shop to taste this kind of meat, and they also want it to be sent to the palace. In this way, "White cook the meat" in "Shaguoju" became famous in Beijing, and many literati also went to taste delicious food and wrote a poem for the shop: "Kyoto has been famous for 300 years, and Weizhuang is fragrant in North China".
As a result, Beijing's "White cook the meat" is worth a hundred times and is famous all over the world. Now this traditional dish is still preserved in the "Shaguoju" restaurant in Beijing.
Raw materials: boneless pork belly1000g, soy sauce 50g, garlic paste and pickled chives10g each, bean juice15g, and Chili oil 20g.
Method:
1. Cut boneless pork into three or four strips (each treaty 12cm wide), then cut into long slices, scrape and wash them, put them in a pot with the skin facing upwards, pour in clear water (the water should not exceed the meat slices by 9cm), cover the pot, boil them over high fire, cook them over low fire for 2 hours, put them in with chopsticks, take them out and let them cool, peel them, and cut them into 60 cm pieces.
2. Put seasonings such as soy sauce, garlic paste, shallot, bean curd, Chili oil (which can be selected according to the needs of consumers) into a small bowl and eat it with the meat slices.
Features: the meat is fragrant and rotten, fat but not greasy, and the taste is mellow. Best for rolling lotus leaf cakes or sesame cakes.
Meat selection must use pork with thin skin and moderate fat as raw materials, which is not suitable for boiled pork with fat skin. When cooking, first cook with high fire 10 minutes, and then cook with warm fire. You can't cook with a big fire.
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White chop meat is a famous dish in Beijing. Its preparation method is simple, its ingredients are diverse and its taste is unique. Let's share the practice below.
First, prepare a piece of pork belly, wash it and cut it into large pieces of 15 cm for later use. Cut some onion slices and ginger slices for use. Take some minced garlic and put it in a bowl. Pour some soy sauce, bean curd sauce and Chili oil to make a bowl of juice. You can also put a bowl of juice with minced garlic and salt and water. You can also make a bowl of juice with leeks.
Second, put the meat in the pot, add the ginger slices with onions, cook until you can stab them with chopsticks, and then turn off the fire and take them out. The knife above is cut into pieces and put on a plate, and the boiled meat is ready. When eating, you can share bowls and dip them in juice. You can also try other bowls of juice.
This dish can be served with wine or baked wheat cakes.
The ingredients are as follows: pork belly with skin 400g, garlic paste10g, soy sauce and tofu juice10g, pickled chives 5g, soy sauce 45g, and appropriate amount of Chili oil. Method step 1. Put the pigskin in the pot, with the pigskin facing upwards, add appropriate amount of water, cover the pot, boil over low fire for about 2 hours, skim off the oil slick, take out the pork, let it cool, cut it into thin slices and put it on a plate. 2. Pour all the seasonings into a small bowl, mix well, serve with the sliced meat and dip it. Tips to see if the pork is well done, you can poke the meat with chopsticks, and it is appropriate to poke it immediately. Don't add water to the road in cook the meat.
"White Cut Meat" is a famous local dish. The so-called white cook the meat is to put the pork in a clear water casserole and stew it with a small fire, so that the fat of the meat can be dissolved in the soup. Cooked meat is delicious, soft but not greasy, and it is a favorite dish of Beijingers.
After the Qing Dynasty established Beijing as its capital, according to Manchu custom, the royal family and Wang Fu sacrificed their ancestors with boiled whole pigs every year, and the royal wedding banquet must also be celebrated with boiled whole pigs. In this way, Beijing's "white-cut meat" is more popular.
After the opening of the famous "Shaguoju" restaurant in Beijing for six years (174 1), the "White cook the meat" was even more delicious. Its ingredients are carefully selected and beautifully made. White meat cooked in white soup smells strange. The emperor and relatives of the country often come to this store to taste this kind of meat, and the store also wants to send it to the palace. In this way, "White cook the meat" in "Shaguoju" became famous in Beijing, and many literati also went to taste delicious food and wrote a poem for the shop: "Kyoto has been famous for 300 years, and Weizhuang is fragrant in North China".
As a result, Beijing's "White cook the meat" is worth a hundred times and is famous all over the world. Now this traditional dish is still preserved in the "Shaguoju" restaurant in Beijing.
Raw materials: boneless pork belly1000g, soy sauce 50g, garlic paste and pickled chives10g each, bean juice15g, and Chili oil 20g.
Method:
1. Cut boneless pork into three or four strips (each treaty 12cm wide), then cut into long slices, scrape and wash them, put them in a pot with the skin facing upwards, pour in clear water (the water should not exceed the meat slices by 9cm), cover the pot, boil them over high fire, cook them over low fire for 2 hours, put them in with chopsticks, take them out and let them cool, peel them, and cut them into 60 cm pieces.
2. Put seasonings such as soy sauce, garlic paste, shallot, bean curd, Chili oil (which can be selected according to the needs of consumers) into a small bowl and eat it with the meat slices.
Features: the meat is fragrant and rotten, fat but not greasy, and the taste is mellow. Best for rolling lotus leaf cakes or sesame cakes.
Meat selection must use pork with thin skin and moderate fat as raw materials, which is not suitable for boiled pork with fat skin. When cooking, first cook with high fire 10 minutes, and then cook with warm fire. You can't cook with a big fire.
How to make the boiled meat of Beijing famous dishes more authentic and delicious? Love to eat is authentic. According to legend, the royal aristocrats in the Qing Dynasty had the custom of offering sacrifices to the gods on time. Sacrifice is a whole pig, eat boiled pork after sacrifice. Later, this way of eating gradually flowed into the people. Accurately speaking, this is a common way for Manchu people to eat, and later people living in Beijing also ate like this.
Simple and delicious method.
You can choose pork belly or rear buttock tip. Cook pork with onion, ginger and cooking wine until it can be inserted smoothly with chopsticks, not too rotten, otherwise it will not be easy to form when cutting.
Slice the cooked meat. If you like to eat thicker meat, you can cut it relatively thick.
Sliced meat is fat and thin, fragrant, rolled in a cake or wrapped in a dish, and very delicious.
Also, after the tip of the back hip is cooked, cut it into such thin slices and eat it with garlic juice or soy sauce.
This kind of white meat in casserole is very popular. It was a pot of steaming white meat with sauce on it, which was very enjoyable.
Eat large pieces of white meat dipped in sauce.
Friends who like to eat white meat, eat.
Two small liquors and a plate of white meat, come on.
Let's exchange cooking experience and share the fun of cooking!
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