Slippery meat, from snacks to big home cooking. At first, I thought that slippery meat was a special dish in Sichuan and Chongqing. Later, after reading the headline food, I found that Fujian has slippery meat, Anhui has slippery meat, and Guangdong has slippery meat ... I realized that slippery meat is actually a home-cooked dish of our Chinese nation.

There are many kinds of slippery meat, the most common ones are slippery pork, slippery fish, slippery chicken and so on. Simply put, slippery meat is sliced meat soup cooked after sliced meat is wrapped in thick starch. This kind of sliced pork soup is delicious because of its thick starch, smooth surface and translucent state. Because the starch is thick, it effectively locks the umami flavor and moisture of the meat, and the sliced meat will be delicious and delicate. The prepared slippery broth, with seasonal vegetables, is light and refreshing, suitable for all ages and deeply loved by the public.

So all parts of the country have their own places to slide the broth. Here I take the most common slippery meat in the local area as an example to introduce the slippery broth in Sichuan and Chongqing. Tell me about the experience and experience of making slippery meat.

Clear water slippery meat

Preparation materials:

Ingredients: 200g lean pork, 50g sweet potato starch and one egg.

Main seasoning: two shallots, salt, monosodium glutamate, soy sauce, ginger,

Material handling:

1, 200g lean pork slices, washed with clear water.

2. Add a spoonful of soy sauce, one gram of salt, one gram of monosodium glutamate, Jiang Mo and mix, and marinate for ten minutes. 3. After ten minutes, add an egg and 50g sweet potato starch and mix well. 4. Mix the sliced meat with starch and a little peanut oil.

Production process:

1, a piece of ginger, add water to boil. 2. Turn the fire to the minimum after the water boils. 3. Use chopsticks to clip the marinated meat piece by piece. 4. Cover the pot, turn the fire to the minimum, and let the sliced meat simmer for two minutes.

5. After two minutes, turn up the fire and bring it to a boil over medium heat. 6. Add a little soy sauce, balsamic vinegar and chopped green onion into a bowl.

A blunt experience:

1, choose meat. Do slippery meat, choose plum blossom meat, pork plum blossom meat is fat and thin, delicate and tender. 2. Pickling meat slices is divided into three steps. Step 1: let the meat slices taste and add the basic seasoning. The second step is to wrap the meat slices with eggs and sweet potato starch to lock the flavor and moisture of the meat slices. The third step, adding a little peanut oil can make the meat slices not stick to each other, and at the same time effectively enhance the flavor. The experience of curing sliced meat is dull. Avoid adding cooking wine. Cooking wine needs to be heated and volatilized, and it will be locked into the meat slices by starch, which will affect the umami flavor of the meat slices themselves. Cleaning sliced meat is the foundation, just add a little soy sauce and Jiang Mo. 3. After the water is boiled, turn it to the minimum fire, keep the water slightly boiling, and put the meat slices. This is an important step to prevent starch from dissolving in soup. If you get angry, starch will easily dissolve in water, and the whole soup will be unclear. We call it "muddy soup" 4, balsamic vinegar seasoning is suitable for direct snack bowls. If you want to make a slippery dish, you can add fresh vegetables, monosodium glutamate and salt to taste.

Summary of dishes:

Clear water slippery meat is a light and delicious sliced meat soup. The thick starch of the finished dish is translucent, and the meat slices are fresh and tender, which retains the umami flavor and nutrition of the meat slices to the greatest extent. We can also add our favorite seasonal vegetables and season them at will. The picture below shows the sauerkraut slippery broth I once introduced.

Because of the difference of meat slices, we can also use chicken and fish as the main ingredients to make chicken slices and fish slices. Specific material selection and side dishes, as well as the final seasoning, all need to take the taste of the family as the seasoning goal, make the dishes that the family likes, and modulate the taste that the family likes.

This is the purpose of my introduction to recipes. It is better to teach people to fish than to teach them to fish. I hope my readers can catch fish instead of fish and make a taste that they and their families like.