Pork ribs 10 kg into the cold water soaking scraping clean, drain the water and then cut into long strips weighing about 1 kg; skinned pork 5 kg scraping stubble, the same cut into strips after washing blood standby.

Bologna - large fire to force fishy small fire simmering incense micro-fire flavor

The core of the meat buns is bologna, and brining bologna is particularly important to grasp the fire. First of all, we must open a strong fire will be rib meat in the fishy flavor quickly forced out; soup boiled to a small fire, to maintain the soup surface "micro-boiling does not turn flowers" state simmering for two hours, all the ribs will be cooked; lastly, we should use the micro-fire to continue to simmer for three hours, so that all of the meat in the oil precipitation into the bologna sauce, and the soup of the aroma can be The soup's rich flavor can be "drilled" back into the meat, so the bolognaise can be fragrant but not greasy. The longer you use this bolognaise sauce, the more flavorful it will be.

Braised meat brine

1, 100 pounds of soup poured into the soup barrel boiling, skimmed off the foam. Pork skin and rib meat together with neat yard into the barrel, first add sugar color 80 grams, and then seasoned with soy sauce 2000 grams, 600 grams of salt, 500 grams of cooking wine, 500 grams of scallion, 200 grams of ginger, taste overflowing spoon dripping floating incense (available at a certain treasure) 50 grams, into the gauze bag filled with medicinal herbs (fennel, nut, ginger, cinnamon, grass jelly, fruit, Wicker 30 grams each, 25 grams of cloves, pepper 20 grams, star anise 20 grams) 20 grams, star anise 20 grams).

2, the top of the bamboo grates, on the pressure of a stone, so that all the meat immersed in the broth, open the fire to boil and then turn to a small fire, to maintain the soup surface slightly boiling state simmering for 2 hours, and then open the micro-fire to continue to soak for 3 hours.

3, fish out to dry until not hot when removing the bones, pork skin side up with the rib meat into a stainless steel tray neatly.

The key to the production:

1, the first pot of bologna cooked meat aroma is not enough, to be used more than ten times, pork in the fat and aroma to gradually dissolve into the bologna, and then marinated meat will be able to achieve the aroma but not greasy, fat and greasy production results.

2, preservation of bologna juice need to pay attention to three points: first, every day to the bologna juice boiling and can not see raw water, otherwise easy to acid, deterioration; in addition, each time the end of marinated meat should be clean meat and fine residue; third, you can play off the dregs of the bologna juice in minus 10 ℃ in the freezer to save.

The production of baklava billet:

1, 4000 grams of gluten flour into the basin, add 30 ℃ of warm water 2000 grams of mixing into cotton floss, the old fermented noodles (also known as "noodles", "lead") 50 grams of torn floc into the basin, and then slowly add cool water into the basin. Then slowly add 500g of cool water (adding cool water can make the dough stronger), knead the dough into a smooth surface, and allow it to rise for 2 hours at room temperature, then add 500g each of alkaline water and flour and knead again until smooth.

2. Roll the dough into a long tube, divide it into 75 grams each, roll it into a long sheet with a thin end and a thick end, flatten it with a rolling pin, brush the surface with a layer of bologna oil (for a porky aroma), and then roll it up from the thin end to form a flower roll with a tight end at the bottom.

3. Wrestle both sides of the rolled dough quickly on a board, press it gently with your hands to form a cake, and then press it with a rolling pin to form a 10-centimeter-diameter round biscuit.

4. Holding the dough in both hands, curl the four fingers of each hand into the center and form the cake into a bowl, then gently press a small hole in the bottom of the "bowl".

The key

1, the production of Baiji buns only need to add a small portion of dead flour, if all the dead flour, to make the taste of the bun hair "dead"; if all the use of flour, the process of branding the bun heat bulging, affecting the use of the bun.

2. The thickness of the two ends of the flaky pastry is different, so that the striped "tiger's back" can appear only after it is pressed into a pancake; the thicker tail is collected at the bottom, and the edge of the rolled-out pancake will have an obvious mark, which is easy to operate after the pancake is cooked and cut along the mark to clip the meat.

3, the roll-shaped dough on the board wrestling, can make the dough loose, after cooking the internal soft.

4. Make a bowl of the dough and pinch out a small nest in the bottom of the bowl to create a "chrysanthemum heart".

Cooking:

Cook on low heat without oil for 12 minutes.

In the old days, the griddle was used to cook the pancakes, and it was slow cooking and charcoal heating over a small fire. Nowadays, when the pancakes are launched in the hotels, they are often cooked with electric pancake pans instead of iron griddles, and the pancakes still need to be heated over a small fire without adding a drop of oil, and they are cooked for 12 minutes.

Cooking process:

1, first of all, the electric cake pan will be turned on to 180 ℃ preheating for 3-4 minutes, and then the billet "bowl bottom" placed on the electric cake pan, cooking about 2 minutes after the flip, this time the "bowl bottom" has been Appear a light yellow "small circle". 2, the bulging part of the pat flat continue to cook for 5 minutes until the edge of the steamed bun is light yellow. 3, remove the steamed bun into the bottom fire, the surface of the fire were 200 ° C oven for 5 minutes until crisp, baked steamed bun slightly bulging on both sides, "big circle" coat a "big circle", "big circle", "big circle", "big circle", "big circle", "big circle", "big circle", "big circle", "big circle", "big circle", "big circle", "big circle", "big circle", "big circle".

The key to production:

No oil in the electric cake pan, you must cook slowly over a low fire to achieve a crispy skin and soft texture. Chop the bologna into pieces and clip them into the bhaji buns cut with a knife to serve.