how to make bashimi how to make bashimi in Shaanxi? Detailed
1. Meat Shammy: Choose fat pork with skin, pork should also contain more concealed meat.
Separate the fat from the lean pork and cut it into small pieces. Put some lard in the pot (vegetable oil can also be), heat, put the fat meat, pay attention to the pot can not be too hot, stirring and stirring, with the fat meat in the oil out of almost (small sound) will be the dregs of the fish, into the lean meat stir-frying, the fire can not be too rapid nor too slow.
About five mature when adding a certain amount of ginger foam, stir fry, and then add an appropriate amount of iodized salt. When the meat is seven mature add vinegar, stir fry, eight mature add soy sauce, pepper, thirteen spices and other seasonings, when nine mature, almost out of the pot when adding the right amount of red pepper powder, to be chili pepper are sunk and then stir, micro-stew for a while, you can get out of the pot.
2. into the soup dishes: fungus, warm water soak, chopped, to be used. Tofu, cut thin slices, into the hot oil, fried to egg yellow, out of the pot, cut into small diamond shape, to be used.
Eggs, fried egg skin, cut into small diamond-shaped pieces, to be used. Yellow cauliflower (golden needle), warm water soak, cut into about 1.5 cm, to be used.
Chives or garlic scapes, with garlic scapes best. Wash, dry, cut into fine slices and set aside to bleach the vegetables.
3. bottom vegetables: usually carrots, cut into fine minced. If in the meat bashimi just out of the pot, the pot left a moderate amount of bashimi in the direct frying is best.
You can also use the appropriate amount of bashfulness in a cool pot to heat up the pot, and then pour in the carrot end, while stirring on high heat, put in iodized salt. Half-cooked, the fire slowly simmering, while turning diligently, has been the pot of water simmering dry, in the dish fast back simmering cooked, put monosodium glutamate, peppercorns and other seasonings.
In this should be based on the hot pot of bashfulness and the proportion of vegetables, control oil and spicy flavor appropriate. 4. The noodles should be hand-rolled.
The noodles should be tough, strong, boiling water out of the pot with a glossy finish. Usually a good raw noodle, kneading dough, covered with a wet cloth square five or six children before rolling, so that the noodle is tough, easy to roll thin and cut fine, boiling water out of the pot with a glossy, smooth noodle strength.
5. soup: choose the best iron pot, injection of water, high fire boiling, put the meat shame, and then let the water boil. After the preparation of fungus, eggs, cauliflower, bottom vegetables into the pot, and then seasoned as needed, high-flame boiling after the heat, plus bleached vegetables.
The soup should pay attention to the color is correct, that is, red, fresh, bright. Soup flavor can also be fine-tuned according to taste, but to maintain the basic flavor of sour, spicy, fresh, soup into.
The hot soup is poured onto the freshly cooked noodles, which is a bowl of smooth, fresh and delicious noodles. The soup is the key to the noodles, the so-called bowl of noodles, seven points soup, soup is very important.
The above is the basic practice of noodles, but to do a handful of authentic noodles, we have to pay attention to a lot of details, especially when frying the meat and soup. The flavor of Qishan noodles is mainly sour and spicy, so you should pay attention to it in the soup.
Other places in Guanzhong also have their own flavors.
How to do the meat shame
Materials
Hip or pork, ginger, cooking wine, soy sauce, five-spice powder, salt, vinegar, dry chili powder
Practice
1, clean meat, scrape the skin with a knife (do not remove the skin), fat and thin meat, respectively, to cut.
2, put a little oil in the pot, the oil is hot turn a pot, first under the fat meat stir fry, that is, the fat meat inside the oil stir fry out, the meat will be fat and not greasy.
3, stir-fry to the meat skin color slightly bright, hurry to pour into the lean meat (can not stir too long, otherwise the meat is not delicious dry). This process with medium heat, to keep stirring, because the oil did not stir out before, easy to paste.
4, put ginger, cooking wine, soy sauce, five-spice powder stir-fry, and then put salt (a little more than the usual amount of fried meat), vinegar (note that it is not a small amount of vinegar, more than the usual amount of fried meat should be more than twice the amount of meat to be covered), cover and turn to simmer for 10 minutes, so that it is flavorful (the meat should be a little fatter on the right, the oil can be all immersed in the meat)
5, after the meat is cooked, sprinkled evenly on the chili powder, the process does not turn, let the oil naturally. process do not flip, let the oil naturally soak the chili powder, so that the fried bashful color is very red. Stir fry a few times can be out of the pan.
Tips
The whole process of frying is not oil, fried meat bacon put at least half a year is not bad, so we usually have to fry a few pounds of meat, usually in the Spring Festival once to fry twenty pounds of meat. Meat shame not only can eat shame noodles put, take out some hot sandwich buns or biscuits to eat as very delicious. If you go to Qishan's farmhouse to eat meat noodles, they will certainly end a bowl of hot meat so that you clip the bun to eat, very fragrant oh!
The most important ingredient of the noodles is the meat, which should be made of five-flesh meat, and the meat should be cleaned and controlled by water, so that the meat can be put in the oven for at least ten days and half a month even in the hot weather.
The following to do the meat bashful: required materials: pork, ginger, vinegar, chili powder, salt, five spice powder (thirteen spice can also be) materials ready to speak after the pork cut into cubes, ginger minced spare. As shown in Figure 2. Then burn the oil, the oil is hot, do not rush down through, but the oil first scooped out some of the first, and then poured the fat into the fat in the oil out of the lean meat poured into the thin meat, such as lean meat white and then scooped out of the oil poured into the mix to add the ginger to fishy flavor.
3. Ginger added to the mix to medium heat and cook a little plus five spice powder (thirteen spice) into the mix and then add vinegar, vinegar, add some more into the can smell the flavor. The best choice of Qishan balsamic vinegar, generally sold in supermarkets.
This is made out of more authentic some. 4. vinegar added to the meat after three minutes to taste cooked not old to add chili powder, chili powder sprinkled on top of the do not stir.
Wait for the chili noodles to absorb the oil and then stir, then we have to add salt down. Stir it can be out of the pot.
Note: chili pepper according to personal taste can be added 5. This is the finished product, look very greasy it, but this is put into the bashful noodle soup there is no greasy, there is just the aroma Oh! Shame is done the rest is very simple.
How to make pork bacon?
Recipe: pork thigh meat, ginger, pepper, cinnamon, star anise, fennel, rock sugar, soy sauce, cooking wine, salt 1, pork thigh meat washed and cleaned and cut into small dices, lean meat and fat meat separated into spare.
Seasonings are also ready to spare. 2, frying pan on medium heat, put the rock sugar fried until melted.
3, after the sugar melted pour into the cut fat meat dingers stir fry evenly. 4, the fat meat stir-fry until basically the lard dry until (medium-low heat stir-fry).
5, and then poured into the cut lean meat dingers stir fry. 6, add a little salt and stir fry evenly.
7, and then pour into the appropriate amount of soy sauce and cooking wine continue to stir fry evenly. 8, and then continue to add Li Jinji secret braising sauce stir fry evenly.
9, add the appropriate amount of water, water to submerge all the meat. 10, put all the ingredients except chili pepper into this kind of iron box.
11, and then the chili, ginger, and just loaded seasoning iron box into the pot. 12, cover the pot with a lid on high heat to boil, turn to medium-low heat and simmer for about an hour.
13, half an hour later, open the lid of the pot if the water has been left a little, then add a little water to continue to cook. 14, an hour later, open the lid, the pot of water has been basically boiled dry on the pot, you can taste the degree of softness of the meat, if it is still a little hard to add a little water to continue to cook for a while on the good.
Expanded:
Pork is nourishing and greasy, into the stomach will be made of dampness and heat, from the food pharmacology, matching is not appropriate. Lamb's liver has a stink, and pork *** with cooking and frying, it is easy to generate a strange flavor, from the culinary point of view, is not appropriate.
Coriander, also known as coriander, can remove the fishy flavor, and mutton with eating appropriate. Coriander pungent temperature, exhaustion and injury.
Pork is nourishing and greasy, help dampness and heat and phlegm. Ancient books have recorded: "All meat is complementary, only pork is not complementary.
A depletion of gas, a complementary, so the two with food, damage to the body.
The two are not the same, but the two are the same.
How to do bash meat
divided into a few steps: one, buy rib meat, if it is an induction cooker 煵 bash, 2-3 pounds can be.
Second, cut the meat. Cut the fat meat and lean meat separately, and cut the fat meat without removing the skin.
Cut into 1 * 2 cm block, thick about 2-3 mm, and remember that all the fat meat should be cut thin and thick (depending on how you knife work), only then, the fat meat out of the oil can be out at the same time to the end, otherwise, thin oil out of the good, thick, then the difference between the fire; lean meat is cut into the size of the same with the fat meat slices can be. Be sure to place the fat and thin separately.
Third, the pot. Put a little vegetable oil in the pot, warm fire, oil hot turn a pot, first put the fat.
This process should be slow simmering small fire, the whole process of whistling must have patience, in the process of whistling but also constantly stirring, to prevent sticking to the pot. After about 15 minutes, the oil is clear, there are three standards: (1) the color of the fat meat from white to yellow (2) the shape of the fat meat from the flat to become rolled up (3) the lard from the turbid to clear.
This can be poured into the lean meat, and then slow fire will be lean meat in the oil forced out, this process can not be stirred too long, otherwise the meat is dry and unpalatable. This process should not stop stirring, because the oil is not stirred out before, easy to paste.
Four, add ingredients. When the oil becomes clear again, add ginger, dried chili peppers, cooking wine, five spice powder stir-fry, and then put salt (a little more than the usual amount of fried meat), vinegar (2 kg of meat whistle need to add vinegar about 100ML), cover and turn to a small fire simmer for 10 minutes, so that it is flavorful, because of the vinegar, so the process does not need too much stir-frying.
After the meat is cooked, evenly sprinkle chili powder, let the oil naturally soak the chili powder (so that the color of the fried bacon is very red), stir-fry over low heat for 7-8 minutes and then you can get out of the pot. Because the chili is simmered in the hot oil, the Qishan bashimi meat does not taste spicy.
This is ok! I just did haha ruffled!
Authentic Shaanxi meat bashful practice step by step, how to do delicious
Authentic Shaanxi meat bashful practice steps
Authentic Shaanxi meat bashful practice steps: 1 1 Prepare the necessary ingredients.
How to make Shaanxi meat meat: 2 2 Wash the meat and cut it into 2cm cubes.
Authentic Shaanxi meat bashimi practice steps: 3 3 hot pot, put the oil, when the oil is hot, put the ginger slices of pork stir fry until the meat out of oil. Put in the cooking wine, star anise, cinnamon, sesame leaves and scallions in turn. Stir fry evenly, pour in soy sauce (not easy too much). Finally pour in the vinegar, vinegar must be more, basically can cover the meat surface.
Authentic Shaanxi meat bashfulness practice steps: 4 4 Ten minutes later, when the soup is almost dry, pour in chili powder. According to personal taste, put in chili powder. Stir well over high heat and turn off the heat.
Authentic Shaanxi meat bashimi practice steps: 5 5 Wait for the temperature in the pot is not high and then plate. A pot of authentic Shaanxi bashimi is ready. Eat as you like, you can eat with steamed bread, you can make pasta, dry soup noodles can be. Eating with rice is a divine feeling.
Authentic Shaanxi meat bashimi practice steps: 6 6 authentic Shaanxi voice