The production technique of Zhengding Eight Bowls is the most authentic and traditional in Song Ji. Eight bowls mainly include: four meats and four vegetarian dishes. Pork is the main meat, and meatballs made of elbow meat, hindquarters meat and lean meat are divided into elbow-buckled meat, square-buckled meat and meatballs. There are more than 30 kinds of silk cakes, such as radish, kelp, vermicelli and tofu. According to different guests, eight of them are selected and cooked by their unique production techniques. The eight bowls made by this technique have become an indispensable set of dishes for weddings and major festivals in urban and rural areas of the county and one of the outstanding representatives of folk culture in Zhengding County.
This skill is mainly in material selection, knife method, heat control and ingredient selection. The eight bowls of dishes made by this method are well-made, well-selected, economical, fat but not greasy, suitable for all ages, good in color, flavor and shape, with obvious northern food characteristics, rich in nutrition and exquisite in eating methods. Now, they have formed a set of complete and standardized technological processes and technical standards, which are constantly accepted and loved by different dietary groups. At the same time, it has been continuously developed and improved.
The skill of making eight bowls fully embodies the fine tradition and spiritual characteristics of Zhengding county people's simple folk customs and warm hospitality. The excavation and rescue of this craft will play a very important role in prospering Zhengding folk culture, enriching folk food and carrying forward traditional national culture.
Square meat is the same as braised pork and sliced meat. Pork belly is cooked, or 7 minutes! ! The corresponding cutting ... cutting strips is the same as deducting meat! !
Vermicelli and kelp are basically the same! Cook onion and ginger aniseed directly in the pot! !
Brew tofu and cut tofu into triangles. The length of two right-angled sides can be 4-5, or you can decide for yourself! Generally, the thickness is about 8 mm, not more than 1MC ... and then fry it (just like the tip of tofu), and then cut a mouth in the middle of the long side with a knife to put the meat! ! It is best not to cross the depth! ! Then steam the meat in a bowl! !
Not many people brew cabbage. First, blanch the cabbage leaves. Then spread out the meat and roll it up! ! ! Steamed in a bowl.
Slag balls are fried directly with meat stuffing! Make a small ball by hand or spoon, and then fry it in oil. ...