Fire mastered accurate

This is essential for the next program of knife work slicing white meat. After scraping and cleaning the "second knife meat", put the meat into the pot with cold water. Cooking process, often remove the cooking out of the blood floating in the water, should also maintain a temperature of 90 degrees Celsius water, that is, when the water is boiling, add cool water, so that the meat from the outside to the inside of the heat evenly. If the water temperature is too high, there will be skin poi meat raw phenomenon, affecting the dish. Cook for about 30 minutes, with a bamboo stick into the meat without blood bubbling out, indicating that the meat has been broken raw to cooked. The meat will be put in cool water to soak, in order to prevent the "skin" affect the knife work piece system.

Knife work embodies the absolute

Li Zhuang white meat

This is a highly technical, demanding process, but also Li Zhuang white meat into a dish to give people the key to the beauty of perception. It is extremely difficult to slice the meat that meets the requirements without having a fairly skillful basic knife craft. Before slicing, the first cutting board on a clean towel, and then soaked in cool water cooked meat, to be slightly dry (the term "collect sweat"), put the meat on the towel in order to prevent slice of meat slippery towel for slicing, the towel is another role in the slicing process of the meat to seep out of the water absorbed. Sliced meat, the chef must be highly concentrated, with a special knife first from the pork skin surface into the knife, and then almost by feel down into the knife blade meat. Highly skilled chef slices out of the uniform thickness of the meat, each piece of up to 20 to 30 centimeters long, 15 to 20 centimeters wide, only 1 to 2 millimeters thick, thin meat can be seen through the shadow of a man. The sliced white meat can be flat on the plate, or each piece of meat rolled into a tube on the plate, so that the Li Zhuang white meat into the dish in the "shape" to achieve the best, giving people a sense of beauty.

Seasoning highlights the aroma

Lizhuang white meat full name "Li Zhuang knife mouth garlic white meat", so the seasoning must highlight the aroma of garlic as a feature. The specific method is to use dry seven-star chili pepper, pepper, garlic together with pounded into a paste, the name "patty cake pepper" after adding soy sauce and the right amount of monosodium glutamate, sugar, sesame oil modulation and become. Spicy flavor can be added or subtracted according to their favorite. Made of seasoning must achieve the color, fragrance, bright oil, especially to highlight the effect of garlic, taste fresh. White meat dipped in the seasoning, the entrance to the mouth feel crisp and refreshing, fat and not greasy, chewing slag, endless aftertaste, after eating the feeling of great, long forgotten.