Practice of Bacon School in Northeast China
Bacon raw materials: 500g pork belly, 30g onion, pepper, aniseed, pepper, licorice, tsaoko and cook the meat salt, and a proper amount of cook the meat water; Flour for bacon 15g, sugar 25g, tea 15g, spices such as pepper, aniseed and tsaoko 5g.
Pancake material: flour 300g (for dough), warm water 150g, flour 100g (for pastry) and salt 2g.
Pancake practice
1. Put100g of flour into a clean container, add 50g of meat soup cooked with a large spoon, and stir well to form dough, that is, make cakes.
2. Find another big container, put 300g flour for dough, add150g warm water and 2g salt in three times, and knead it into smooth dough by hand. Cover the surface of the container with a layer of plastic wrap and leave it for 15 minutes. The dough after proofing is smoother and softer.
3. Divide the dough and pastry evenly into 5 parts and put them in a large container. A dough and a cake. First, press the dough into a round piece by hand, then put a cake on it, close it by hand, wrap it, put it on the chopping board, and press it into a round piece by hand.
4. Roll the dough from the center of the dough in four directions with a rolling pin to make the dough form an approximate rectangular shape.
5. Fold along the two short sides of the rectangular dough to the middle. As the picture shows, the dough becomes a small rectangle with three layers.
6. Roll the rectangle into dough size again in step 10, and repeat it twice.
7. Finally, roll the rectangular dough into thin strips along the long side, and then roll it into round dough as shown in the figure.
8. Roll the dough into a pie and fry it in a pot. Authentic bacon pie is fried in a frying pan.
9. After frying one side of the pie, turn it over and fry the other side until both sides are golden yellow.
Bacon's practice
1. Wash pork belly carefully and cut it into two pieces. Put it in clear water and cook it in the same pot. Cut the green onions into two-centimeter-thick slices and cook them in a pot. At this point, don't add the lid, while cooking, let the meat smell from the surface of boiling water.
2. After one side of the pork changes color, turn the meat slices over with chopsticks and cook the other side. After the water in the pot is completely boiled, there will be more and more blood foam on the pork surface. Don't turn off the fire, let the water continue to boil, and skim the blood with a spoon bit by bit.
3. Put a little pepper, aniseed, pepper, licorice and tsaoko in the water, cover the pot, turn to low heat and continue to cook for 25 minutes. Open the lid, you can stick pork with chopsticks and turn off the fire. Take it out to cool, and try to wipe off the water and grease on the surface.
4. Put bacon material, flour, sugar, spices and tea into a heat-resistant tin foil container. Mix these materials evenly with a spoon.
5. Put a shelf in the bacon container and put the cooked pork belly on it. Then carefully wrap the whole bowl of bacon with tin foil, without leaking a crack. Wrap it tightly. Bake in the oven at 230 degrees for 75 minutes.
6. After baking, carefully uncover the tin foil wrapped in the container, and be careful not to burn your hands or be smoked by the smoke inside. Bacon is ruddy and transparent.
skill
1, the dough used to make pastry can't be made of water and oil, but just cooked pork belly broth. This is the traditional practice of bacon pie. In this way, the meat is sandwiched in the cake and eaten together, and the tastes complement each other. And when eating, the delicious cake exudes a strong meat flavor from time to time.
The rolled bread should be fried in the oil pan, not burnt. The cake made in this way has golden skin, tender outside and layered skin, like an open page.
3. The way to eat is to prepare a bowl of peasant noodle sauce and a dish of shredded onion, divide the round cake into 2 or 4 portions, open the cake layer, dip in the sauce, clip in shredded onion and smoked pork belly, and eat together. The most delicious.