In the process of cooking, the shape of naan can be changed according to different requirements; It is white and delicious, tender and oily, with strong adhesiveness and plasticity, and is widely used in cooking. Nan can be used as a main ingredient or ingredient in the modeling and craft dishes of various types of banquets. For example, a product of tofu in high-grade soup, pushing the yarn to look at the moon, butterfly dictyophora; Fried plum pot stickers, tofu with flowers and pigeon eggs in baked vegetables; Money sea cucumber, preserved fish in tomato sauce, poached fish belly, etc. In particular, some large-scale color plates, such as the panda playing with bamboo, the scenery of the Three Gorges, and the Songhe Yannian, play an important role.
Some unique cooking methods, such as brewing, masking, pasting, rolling and embedding, can only be completed with a cake. There are five kinds of naan, including chicken naan, fish naan, meat naan, shrimp naan and rabbit naan, as well as tofu naan.
The making of Naan is complicated, and its main process is as follows:
：
select materials
Generally, raw materials with fresh and tender texture, no tendons and impurities, short and thin muscle fiber bundles, high viscosity and strong toughness should be selected, and the raw materials themselves must be rich in protein and fat. The raw materials are: chicken takes chicken breast; Fish take the back meat of white striped fish and catfish; Shrimp takes clear water shrimp from the river; Rabbits and pigs use tenderloin, and tofu uses old or tender tofu as required. Commonly used are chicken, fish and meat.
Make naan
It is divided into two parts: crushing and removing tendons and adding materials and stirring. Beat the velvet, such as making fish maw, you should take the material and beat it. If you beat a layer of velvet, you can scrape the next layer with the blade and float it in clean water to remove the blood and water. If you make chicken gizzards, you should first remove the blood and then beat them. When beating, you should choose a flat and clean chopping board (chopping block). The back of the kitchen knife is thick and wide, and the force should be even, and the weight should be moderate. If the chicken is not fine, it will not work. After beating the velvet, use the blade to drip away a little bit to select small tendons, and then chop it lightly for several times to remove the tendons and make the velvet more delicate. In this case, the original fiber structure is destroyed, and it changes from a block to a fine material, which is convenient to generate intermolecular friction, fully absorb water, increase the tension of the contact surface between molecules, and make it sticky and plastic.
After mashing, stir, and it is best to choose an undamaged basin or earthen bowl as the container for stirring. Wash ginger and scallion, pat them loose, and float them in clear water as additives for making naan, so as to remove fishy smell and help fresh food. When stirring, first add a small amount of ginger and onion water to disperse the minced meat into a thick paste, and add 10 g of refined salt for every 50 g of minced meat until it is greasy (also called gluing), and then add water to stir it several times. The stirring force should be from light to heavy, and the action should be from slow to fast, step by step; Every time you add water, you should stir the velvet until it feels stiff and sticky. Add water to the minced meat and stir until it is squeezed into a smooth sphere by hand, that is, eat enough water, and then mix the ingredients. Adding salt and water not only makes it easy to shape, but also affects its taste and tenderness.
.
ingredients
There are mainly two kinds of ingredients added: egg white and oil. Egg white has the function of coagulating solids. If you are a variety with strong plasticity, the egg white should be soaked with chopsticks before adding it; If you make pot stickers, you can gently beat them. Oil plays a moisturizing role in naan. According to the temperature, it can be divided into two kinds: oil velvet and oil. In summer, we use minced oil, and in winter, we use melted oil. Oil-minced pork, that is, peeling off the skin with pig's plate oil, pounding into minced pork, mixing with minced pork, adding refined salt and water, and stirring; Add chemical oil (pig chemical oil), then add it after stirring the minced meat. The effects of stirring are as follows: first, it destroys the polypeptide bond of protein, which makes protein molecules free and easy to recombine; Secondly, from the mechanical point of view, there is a certain cohesion when stirring, which greatly increases the adhesion of raw materials. Therefore, stirring is very important for making naan.
Production standard
Whether the production of Naan is successful or not is very important. Experienced old chefs summed it up as "five don't hurt the lack." That is, it does not hurt the lack of salt, water, oil, eggs and taste. It hurts salt and tastes salty; Lack of salt, light taste, no bone strength, will shrink tendons after cooking. Water injury, poor plasticity, affecting the technological modeling of dishes; Lack of water, dry and old. Injured oil, insufficient adhesion to Mongolian dishes; Lack of oil, food is not moist. Injured eggs, soft and tough texture; Lack of eggs, no strength, no tenderness. It hurts the taste and lacks the taste, that is, the taste of ginger, onion, pepper and monosodium glutamate will hurt the original taste of the meat, and at least it will help the freshness without suppressing the fishy smell. In addition, the proportion of salt, water, oil, eggs and flavor should be considered according to the requirements of specific varieties in the production of naan. For example, if pea seedlings are planted, you can add more water to melt them without hurting the oil, so that they can be planted; Such as pot-fried dishes, you can add more oil to the naan until it is dry and tender, and don't hurt the water, so that it won't leak out and destroy the dish. Meet the requirements of Naan, with white and bright color, tender texture, delicious taste and good buoyancy as the standard.