The first kung fu is: cut.
As the saying goes, "cutting beef and chicken" means that the muscle fibers of beef are thick and tough. When cutting beef, be sure to use a sharp knife to slice the beef according to the cross section, and then cut it into diced meat.
The second kung fu is: pickling.
Salted beef is actually a process of seasoning and quality assurance. In terms of materials, the first thing is to use white sugar. Beef likes sweet and hates salty, even roast beef jerky should have a certain sweetness. Using sugar is not only to solve the problem of taste, but more importantly, after pickling with white sugar for 20 minutes, sugar molecules penetrate into beef and the meat quality will change. After the sugar is pickled, it should be soaked and stirred to avoid dehydration and shrinkage of beef. Moreover, after the sugar molecules penetrate into beef, they will also absorb water when adding water, so that the diced meat will rise slightly. Thereby further reducing its toughness and hardness. Secondly, add other ingredients, such as ginger slices, shredded ginger, ginger juice, spiced powder, thirteen spices and so on. It depends on everyone's taste. Use it to help remove fat. Followed by salt, monosodium glutamate and sauce. After adding the above materials, immediately stir evenly and wrap the pulp. Wrapping pulp means that the surface of each diced meat is stained with pulp as much as possible to reduce the contact between diced meat and air and indirect heating, so that the loss of nutrients in the meat is less and the original flavor of the meat is maintained. There are two kinds of pulp: one is to use raw flour, the tissue fluid seeping out when curing meat and the water added when seeping and stirring, and just mix with raw flour to make the pulp for wrapping; The second is to mix pure protein with a little water, but the effect is not as good as that of raw flour.
The third kung fu is: frying.
Put a little oil in the pot and heat it to about 100℃, then gently disperse the diced meat wrapped in pulp into the oil without turning it over. Turn down the fire after putting it away and let it heat up slowly. When it's almost cooked, turn it over with low heat, then turn off the heat and continue heating until it's cooked. Put the diced meat on the high side of the pot, and let the oil stained with diced meat drip into the pot as much as possible while it is hot.
Sprinkle a proper amount of salt and all the glutinous rice stuffing, diced beef and chopped green onion evenly on the bean skin. Fold the rice around the bean skin, wrap it in a square, adjust the fire at the same time, cut the bean skin in the pot into small pieces, turn it over one by one, and serve. According to local records, ham has a long history and originated in the pre-Qin period. It is a "fire roast" sacrifice in the pre-Qin period. In Wugong Mountain, a Taoist resort, local people use first-class pig's trotters as sacrifices to eliminate disasters and ward off evil spirits. After the sacrifice, the meat is salted and made into a "fire roast". Later, people pickled pork legs into "ham", which was regarded as a feast by distinguished guests at festivals or at home. Ham has the functions of invigorating spleen, stimulating appetite, promoting fluid production and nourishing blood, and can be used to treat fatigue, palpitation, anorexia, diarrhea and other diseases. It has always been regarded as a delicacy on the table and a gift treasure.
It is also said that ham is a famous product in Jinhua, Zhejiang. The famous anti-gold star Zong Ze is from Yiwu, Jinhua, Zhejiang. He once brought the leg of pork pickled in his hometown to Song Qinzong. Salted pork leg is delicious. Because of its bright red color, Song Qinzong gave it the name "Ham", and ham became a tribute from then on. The bean skin of the old town ham combines the nutrition of the bean skin with the delicacy of ham, making you delicious enough to lick your fingers. Baked salted chicken plays a very important role in Cantonese cooked food because of its unique and attractive aroma of Jiang Sha and turmeric and smooth and crisp taste. Now it has been popular in the north and south of the country and is very popular.
Under the principle of ensuring the flavor of traditional salted chicken, the easily available native chicken is selected and combined with the special salted chicken marinade developed by our company to make its taste unique.
The specialty snacks in Lichuan, Hubei Province are mainly potato flour. Cooking method: Cook or fry with sauerkraut, bean skin, green pepper and bean skin.