Button meat with fermented bean curd is a traditional Han Chinese dish, belonging to the Zhejiang or Lu cuisine. The eye looks like meat red not meat, the color is golden through red, the texture is soft and tender. The following is my carefully prepared general practice of curd buckled meat, I hope it will help you!

The production method of curd buttons

1, the sauce meat cut into long 8 cm, 0.6 cm wide strip.

2, put the curd sauce in the bowl ready to hold meat first smeared on a layer, and then cut the meat strips skin down neatly into the bowl, and then the remaining curd sauce poured on top, add seasoning ①, on the cage drawer with high fire steam 7 ~ 8 minutes after the removal of the broth into another bowl to stay with the steamed meat buckled in the plate.

3, frying pan with sesame oil, on a high flame to seven or eight percent hot, into the ginger, fresh soup, sugar, soy sauce, monosodium glutamate and steamed pork broth. After boiling, thicken with water starch, and then dripping sesame oil, poured on the steamed meat that is ready.

The general practice of curd meat

The practice of curd meat

1, wash the meat, put water in the pot, put the meat into the pot of cold water.

2, about 20 minutes of cooking, chopsticks can penetrate the meat can be removed, cool.

3, put the curd and curd juice in a small bowl, add the right amount of water, crushed curd.

4, frying pan with oil, oil seventy percent hot, put the pork into the frying, constantly turning the meat (there will be oil constantly splashing out, use the lid of the pan as a shield to block it ha) frying until the meat skin slightly hard when fishing.

5, the fried meat cut into uniform slices.

6, put the meat slices in a bowl and pour in the seasoned curd sauce, scratched well with your hands.

7, take a bowl, and then the meat skin down in the bowl, and finally the tofu cut blocks placed on top of the meat, on the steamer for more than 1 hour, the longer the meat will be more soft and rotten.

8, steamed out of the bowl, pour out part of the juice, take a plate placed on the bowl, quickly turned, the meat buckle in the plate can be.

Curd buckle meat practice two

1, pork washed and cut into pieces, rose curd with some curd juice with a spoon stirred well.

2, the meat into the cold water, blanch and fish out, the foam rinse clean.

3, the pan on low heat to heat the oil, when the oil temperature of 3 into the heat, put the rock candy stir fry home cooking practices.

4, the icing sugar fried sugar color (not all fried), into the meat on high heat and quickly stir fry, so that the meat stained with sugar color.

5, add curd sauce, cooking wine and soy sauce, first meat color stir fry evenly.

6, put green onions and ginger, add boiling water to the meat surface, cover, high heat boil and then turn to low heat simmer for about 1 hour, until the meat juice almost can be put out of the pot.

The practice of curd snapback meat three

1, green onions clean, cut small sections.

2, ginger washed and cut into small pieces, garlic peeled small pieces.

3, pork washed, cut small pieces.

4, adjust the curd sauce.

5, pork in the pot pot sautéed oil, the next onion, ginger and garlic sautéed, and then into the sugar.

6. Then pour in the curd sauce, add a little water, and then dry the soup.

The origin of curd meat

The curd has a history of more than a thousand years, as one of the unique fermented products in China. As early as the fifth century A.D., the ancient books of the Northern Wei Dynasty have? Dried bean curd is ripened with salt to make fermented bean curd. said. In the "Materia Medica Gleanings" in the description:? Bean curd is also known as beans milk, tofu marinated in wine lees or sauce, taste salty sweet heart. Qing Dynasty Li Huanan's "wake up the garden record" has been described in detail in the production of bean curd milk. The famous Shaoxing Bean Curd was exported to Southeast Asia more than 400 years ago during the Jiajing period of the Ming Dynasty, and was second only to Shaoxing Wine in reputation. In 1910, it was awarded the Gold Medal of the Nanyang Persuasion Exhibition. In 1910, it was awarded the Gold Medal of the Nanyang Persuasion Exhibition; in 1915, it was awarded the Gold Medal of the Panama Pacific International Exposition held in the United States. In 1915, in the United States organized the Panama Pacific Universal Exposition? In 1915, in the United States organized the Panama Pacific Universal Exposition? Our curd has been exported to Southeast Asia, Japan and the United States, Europe and other countries and regions.