Chinese hamburger is the signature of Shaanxi snacks. Together with cold noodles and ice peaks, it is called Sanqin set meal. Unless otherwise specified, authentic Chinese hamburger in Xi 'an generally refers to pork, because there is also a Muslim Chinese hamburger with preserved beef in Xi 'an Fanghui.
Many friends asked Bian Xiao of Xi 'an Dian Wei Snack Training Center, what kind of meat should authentic Chinese hamburger be made of? In order to accurately explain where pork is used, let's start with the specific division of pork:
According to the different meat quality of different parts of pork, it can be generally divided into four grades:
1, super: loin.
2. Grade I: tendon meat, hind leg meat.
3, level 2: front leg meat, pork belly.
4, level 3: blood neck meat, breast meat, front elbow, back elbow.
Pork parts can be roughly divided into:
1, tenderloin: It is lean meat connected with big ribs under the spine. There is no tendon in the meat, which is the most tender meat in pork. You can slice, shred, dice, fry, fry, and fry best.
2, hip tip meat: located in the hip, is lean meat, fresh and tender meat, generally can replace tenderloin, mostly used for frying, frying, frying.
3, sitting on the hips: located above the hind legs and below the hips, all are lean meat, but the orientation is older and the fiber is longer. Generally, it is mostly used as white-cut meat or cooked pork.
4. Pork belly: it is the meat of the elbow bone in the rib. Is a layer of fat, a layer of lean meat. Suitable for stewing, stewing and steaming pork.
5, plum blossom meat: the muscles of the shoulder are close to the chest, and the lines of the flesh extend along the body, so there is fine fat attached between the muscles, which is often used for barbecued pork or fried roast.
6, front row meat: also known as brain meat. It is a piece of meat with the back near the neck. It is thin and fat, and its meat is tender. Suitable for rice flour meat and stew.
7, breast meat: the abdomen under the ribs. There are many connective tissues, all of which are bubble-shaped and have poor meat quality. They are used for cooking oil.
8, marble meat: located in the hind legs, is lean meat, tender meat, can be sliced and diced, can replace the tenderloin.
9, elbow: the south is called hoof, which is leg meat. There are many connective tissues, and the texture is hard and tough, which is suitable for sauce, stew and cooking. Located in the lower part of the front and rear legs, the rear hoof is better than the front hoof, which can be braised in brown sauce or stewed in clear water.
10, neck meat: also known as blood neck, this piece of meat is fat and thin, with poor meat quality, and is generally used as a filling.
1 1. Pig's head: it is suitable for making sauce, burning, boiling and salt, and is often used for cold dishes, among which pig's ears and tongue are good dishes to accompany wine.
12. Sandwich meat: located in the upper part of the front leg, with old tendons and strong water absorption capacity. Suitable for stuffing and meatballs. There is a row of ribs in this part, called Xiao ribs, which are suitable for making sweet and sour ribs or cooking soup.
Next is the key point:
The traditional Chinese hamburger in Shaanxi generally adopts the combination of front leg meat and pork belly. Because the front legs are fat and thin, Chinese hamburger is deeply loved by the public. The proportion of lean meat in hind legs is high. Pickled bacon is not firewood, but it is not fragrant enough. Pork belly, in fact, pork belly is very suitable, but it needs refined pork belly, which has less available parts and higher cost. As a commercial product, the cost performance is not high.
There is also a lot of lean meat in the front legs, which is mainly used to make pure lean meat buns, but if the meat is too thin and there is no oil and water, you need to add pork belly, which is oily and the cooked meat is very fragrant.
Xi 'an's standard for Chinese hamburger is "take 1 10g flour and roll it into round buns with a diameter of about 1 1.5cm and a thickness of 2cm". At the same time, when making bacon, the ratio of front legs, rear legs and ribs of fresh raw pork is 3∶4∶3, and the ratio of fat to lean is 3.
Do you understand now? If you want to learn all kinds of Chinese hamburger cold noodle techniques, you can contact Xi 'an Dian Wei Snack Training Center.
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