The production and techniques of Xi’an’s authentic cured pork buns

Features:

Xi’an bacon buns are a combination of marinated bacon and white steamed buns How to eat. Regarding the production and techniques of Xi'an's authentic cured pork buns, this site will introduce the braised pork and white steamed buns respectively.

The production and key points of bacon sauce:

(1) Material selection and knife skills

To make bacon, you must first choose the skin-on pork belly under the pork ribs. This kind of meat is alternately fat and lean, and will not be too greasy after being braised for a long time. The marinated meat is plump and tender and melts in your mouth. After selecting the ingredients, cut the pork belly into large pieces of 15 X 10 cm. If the knife is too small, the meat will be fully salty after a long period of marinating. If you add some marinade when making the buns, the taste will be heavier.

(2) Pickled and air-dried bacon

Take 5 kilograms of pork belly as an example. Clean it first, put the meat into a porcelain jar, pour 2 kilograms of pure water, and then Use a dry pot, add spices (bay leaves, cinnamon, aniseed) and 750 grams of coarse salt, fry to dry the water, sprinkle on the meat and marinate. Marinate for 3-4 days in spring and autumn, 4-5 days in winter, and 1-2 days in summer. Turn over 1-2 times a day, marinate until the meat turns red, take it out and string it with wire, hang it in a cool and ventilated place to dry.

(3) Braised pork

Soak the bacon in warm water, wash it until soft, then blanch it in boiling water, put it into a brine barrel, add 12 kilograms of broth, and add 85 grams of onion section, 70 grams of ginger, 30 grams of white wine, 200 grams of refined salt, 75 grams of MSG, 25 grams of rock sugar, 15 grams of butter, 5 grams of dried chili, spice bag (3 grams of cinnamon, 3 grams of star anise, 5 grams of cumin , 2 grams of licorice, 2 grams of cloves, 2 grams of Angelica dahurica, 2 grams of Kaempferia japonica, 3 Zanthoxylum bungeanum, 2 grams of Gui Gui, 5 grams of white cardamom, 3 grams of bay leaves, 3 grams of grass fruit), bring to a boil over high heat and remove the foam. , turn to low heat and simmer for 2 hours. In this way, the cured meat is ready.

Key points for production:

1. When choosing pork belly, choose pork belly with more layers. The knife should not be too small.

2 When pickling, add some pure water appropriately so that the salt can quickly penetrate into the meat under the action of water molecules. Turn the meat frequently during the pickling period.

3. When stewing the meat, soak it first to make it soft, and then stewing it again. This can remove part of the salty taste and also make it easier for the aroma to come out when stewing the meat.

The production process of Baiji buns:

(1) Use 5 kilograms of high-gluten flour, add 25 kilograms of water, add 100 grams of oil and 30 grams of salt, and knead it into a soft dough. Blend for 30 minutes. (2) Use dough pullers (10 pieces per kilogram of flour), roll them into thin strips one by one, apply a layer of sesame oil, sprinkle with a little pepper and salt, then roll it up, place it on the table, press it into a cake shape, and roll it out with a rolling pin Shape into a round shape and make dough.

(3) Place the dough on the oven hot plate, bake and set it until it changes color and hardens, then lean against the inner wall of the oven mouth under the iron plate and bake until cooked, slightly yellow in color and cakey. When it is swollen and fragrant, it is taken out. This kind of cake is the authentic method of making Baiji bun.

Making keys:

1. Do not add flour fertilizer (starter) to the noodles when making steamed buns, so that the baked steamed buns will be chewy and fluffy.

2 Don’t add too much salt to the noodles. Add an appropriate amount of oil to the noodles to make the buns crispy.

3. The oven is made of a large vat with an iron plate on top and a hearth under the iron plate, so that the steamed buns baked in this way are more delicious than those baked with an electric pan.

4 When eating, draw a thin knife around the stream, 4/5 deep, then take out a piece of braised hot bacon, chop it into pieces with the knife, and stuff the minced meat into the Pour a little marinade into the open bun, and you will have an authentic Xi'an cured meat bun.