We all know that there are a lot of ways to do the buckle meat, cabbage buckle meat is one of the most famous home cooking, it ate fat and not greasy, delicious flavor, loved by the people, cabbage buckle meat will put some of the following plum, eat especially fragrant, so the buckle meat no cabbage can put what? Let's look specifically at it below!

Not put the plum dish buckle meat, you can put taro, made of taro buckle meat. You can also put kudzu, made of kudzu buckle meat. You can also put sweet potato, pumpkin and salted cabbage or snow red and other parsley and so on.

Buckle meat in addition to put dried mustard greens can also put snow vegetables, snow vegetables buckle meat is also a good choice, you can also put the dried vegetables, the taste is also good, or dried bean curd buckle meat.

If there is no prune, we use pickled sour salted cabbage, or pickled snow red pickles, put the pot to boil for ten minutes and fish out, wash off the salt, to not be too salty, cut into shreds, or segments, if both of these dishes are not available, use purple cabbage can also be used, or fresh cabbage leaves cut into shreds is also OK, loaded to the top of the bowl.

There are many ways to make this dish other than "taro buttons"! For example, the traditional "dry beans buckle meat", there are emerging practices of "pickled vegetables buckle meat", and "potato buckle meat" and so on, the production process is similar, but the seasoning varies from place to place, from person to person. The process is similar, but the seasonings vary from place to place and from person to person! We have a saying in the chef industry, "one master, one technique, a hundred masters, a hundred methods"! Said that each master's techniques are not the same, no one who wins who is inferior, delicious is the king, word of mouth is the only indicator.

What are the practices of buckled meat

Buckled meat in many parts of China's banquet and home banquets will have, visible buckled meat in the banquets on the status of extraordinary, so in various places on the method of work also has a similar taste and production, which is probably on the good pork brisket as the main ingredient, after the boiled, deep-fried coloring, marinated in sauces and steaming and other major processes and become.

Among the sprouts, peppercorns, ginger, star anise, cloves and other auxiliary materials based on the strong aromatic flavor of the Sichuan buckle meat and Guangdong's most famous Hakka plum vegetable buckle meat, which is characterized by the sauce red and bright, thick and fresh juice, the meat is smooth, soft, mellow, plus the bottom of the plum vegetable aroma and absorb the excess fat, can achieve the taste of fat but not greasy. There is our Guangxi taro buckle meat, soy sauce, sugar, fermented bean curd, three flowers of rice wine, pepper and garlic (in fact, Guangxi buckle meat in the taste of two kinds, there is an increase in chili pepper, lemon, sour plums, buckwheat or rice vinegar to achieve the composite taste of sour, sweet and spicy) and other seasoning production methods, coupled with buckled meat sandwiched between taro taro aroma and absorption of grease so that the buckle meat fat and not greasy, soft and mellow texture. And so on, there are many places to do. In fact, in the buckle meat method, each place is very similar, only the difference in flavor is different.

How to make sweet potato buckle meat

The method is as follows:

① Deep fry sweet potato fries and deal with the basic processed 0.3㎝ thick × 8㎝ long and 4cm wide large meat slices (fine pork hot pot tight skin scalding hair scraping clean, boiled in boiling water for 5 minutes to fish out of the meat skin moisture, meat skin surface uniformly coated with honey or dark soy sauce, the frying pan seventy-eighty percent of the heat oil temperature of about 200 degrees Celsius about frying to the surface of the skin of the meat browned) standby;

The sweet potato buckle meat is made in the same way as the sweet potato buckle meat.

② 10 pieces of meat per portion of the skin down in order to yard neatly into the steam bowl;

③ filled with fried sweet potato fries, pouring such as boiled seasoning sauce (green onion and ginger, star anise, chili peppers, sesame seeds, cinnamon, a small incense);

④ steaming: poured over the juice sealed plastic wrap, into the cage of the high-fire boiling, steaming 40 minutes can be;

⑤ removed Cling film, control the soup, buckle on the disk, quickly turn the disk, to open the steam bowl, meat skin side, the control of the soup in the pot to boil hook such as a thin thickening boil drizzled with the right amount of oil poured on the steamed meat buckled, delicious that is complete.

What kind of meat is good for buckling

Generally, you need to use good pork.

The first thing you need to do is to choose the main ingredient to do the buckle meat is the meat, which is very important, the meat can not choose too thin or too fat, too fat or too thin to eat will affect the taste. Instead, choose to layered a little bit of meat, this kind of meat to eat will not be too firewood or too greasy.

In fact, buckwheat is not only popular in Guangdong and Guangxi - Jiangsu and Zhejiang areas also have plum vegetable buckwheat ah. In our Northeast, the New Year's Eve dinner on the essential dish in addition to fish (I guess all over the country will have this "New Year's profit"), you have to sauce pig's feet or small amount of pig's feet in small amount of water, meaning that in the new year, everyone can be in the economic scratch, more money.