The practice of meat:
For more than 70 years, it has been officially called the meat in steamed buns, and it was called "the meat in steamed buns" in ancient Chinese. This kind of meat is called bacon, which is a kind of meat cooked in a pot, but it is crisp and rotten than ordinary sauce meat and tastes fresh and long. Because of the exquisite selection of materials, comprehensive seasoning and the use of soup stock, bacon is different and has obvious characteristics. People praised it as: "Fat meat is not greasy, and lean meat can't be full of oil." "If you don't bite the meat with your teeth, it will rot, and the fragrance will last for a long time after eating."
The basic production process is as follows: wash moderately thin fresh pork with cold water, cut it into strips of 1-2 kg, put it in the soup pot, add a proper amount of cold water, salt, seasoning, sugar, star anise, cinnamon, pepper, clove and other seasonings (packed with coarse cloth), and press it on the iron manipulator before use. When eating, cut a small piece of bacon and put it in the freshly baked "Baijimo". At this time, the steamed bread is crispy and delicious, with endless aftertaste. Rich in protein and fat, eating with Baiji steamed buns can also increase the carbohydrate content.
The principle of making Baiji steamed buns is very simple. It's the same as ordinary pancakes, but the operation details are not easy to master, and special pots and stoves are needed, and the baking degree is also strict.
Tip: Meat must be served with "Baiji steamed buns", and minced coriander and pepper should be added to the meat, so that the taste is more authentic.
Chinese hamburger practice
Ingredients: 300g flour, 20g baking powder, and appropriate amount of warm water (HaoChi 123.com).
Exercise: 1 Boil the baking powder with warm water, pour it into the flour, and knead it into a dough with moderate hardness by hand. Cover with cloth and wake up for 40-50 minutes. Wait until the dough is completely swollen.
2. Then: cut into 6 parts, each part is flattened and rounded.
3. heat first, don't put oil. Put the cake in and stick 9 small holes with toothpicks. Tie both sides. Cover the lid, be careful not to burn it, and turn it over for a few minutes. You can smell the fragrance already.
The bread will swell a little and look soft. Of course it's delicious.
Cook braised pork
Actually, it's quite simple to cook braised pork. You can put anything you want, as long as you feel delicious. I don't have much material, so a pressure cooker is most suitable. Delicious, rotten enough ~!
A it's important to choose meat. According to personal taste, fat should not be too much.
B cut into small pieces. Add star anise powder and a piece of cinnamon. Light soy sauce (not afraid of too much), a little sugar and salt.
Add water to the meat.
After pot D is inflated, simmer for 25 minutes.
If there is a lot of water after opening the lid, you can open the lid and cook over high fire until the soup is thick.
There is another way: braised pork with watermelon skin.
Ingredients: watermelon skin, pork belly, star anise and soy sauce.
How to do it:
A. wash the pork belly and cut into pieces. Cut the watermelon into small pieces and peel it (you can leave more red meat for later use).
B, put watermelon skin and pork belly into a pot, add appropriate amount of water, star anise and soy sauce, and stew for 30-40 minutes on medium heat.
6. Then chop the stew with a knife and pour some braised pork soup on it.
7. Cut the middle of the fried steamed stuffed bun with a knife, don't cut it to the end, and leave a little edge connected.
8. Start to sandwich meat: put meat foam in the middle, ok.