For the home edition, star anise, pepper, cinnamon, dried tangerine peel, dried pepper, yellow wine, onion, ginger and garlic, as well as soy sauce and soy sauce, pork intestines, pork lungs, flour and sesame seeds cake are prepared. First, various ingredients and water are added to marinate the sausage, then the marinated soup is returned to the pot to add noodles, tofu, pork lungs and marinated pork intestines, and the sauce, garlic paste and bean curd milk are added to make a perfect bowl of marinated soup. The key to cooking pot-stewed at home is that the raw materials should be cleaned, the cooking temperature should be well controlled, and the soup base should be tasty enough to ensure the authentic taste of pot-stewed. Traditional well-known snacks in Beijing have a certain historical origin.
Luzhu is a famous snack in Beijing, and it was once one of the famous court dishes in history. There are two theories about the origin of braised pork. One is that there was a famous dish in the palace in the Qing Dynasty called Su Zao Meat, and the origin of this dish has certain allusions. During the emperor's southern tour, he once lived in a family named Chen in Yangzhou, and the dishes made by Chen's chef were so popular with the emperor that the chef followed the emperor into the palace and successfully became a royal chef.
The chef knew the emperor's taste like the back of his hand, and knew that the emperor loved taste, so he cooked a meat dish with pork belly and spices such as clove, cinnamon, licorice, Amomum villosum, cinnamon, nutmeg and cinnamon. The chef was originally from Suzhou, so the dish became a famous Suzhou-made meat in Beijing, and the stewed soup was Suzhou-made soup. As the reputation of Suzhou-made meat rose, it was introduced to the people, and pastry was added to burn it. Because pork belly was expensive at that time, ordinary people replaced it with pork head and pig water, but it unexpectedly became a classic delicacy of the people. The making steps are complicated and the preparation process is long.
If the stewed soup is made at home, the preparation process is long. After all, the stewed soup base needs all kinds of materials to be boiled together to get the strongest flavor. It takes a long time to clean pig lungs and pig farms, especially pig intestines. Salt, vinegar and yellow wine are needed. The inner and outer walls are cleaned repeatedly and washed several times to ensure cleanliness and hygiene. After blanching again, the process of preparing marinated sausages begins. In another pot of boiling water, add star anise, pepper, cinnamon, tangerine peel, dried pepper, yellow wine, onion, ginger and garlic, soy sauce and soy sauce, the brine boiled over high fire, and prepare the sausage with low fire.
after pig lungs are cleaned, they should also be blanched and cleaned several times until they are clean. Cut the marinated pork intestines and pork lungs, and start to prepare the soup base. Use the marinated soup as the base, add salt, vinegar, crystal sugar, yellow wine, etc. to boil, add the cut pork lungs and tofu, and start to stew. After simmering for a certain period of time, add the pork intestines and cook together. After boiling, you can get it. The key to marinated cooking is the soup base, which needs enough patience.
People who have eaten marinated cooking know that the soup base is the most critical factor. If the soup base is not strong enough, it will not be eaten. If the taste is too light, it will not cover up the smell of pig intestines and pig lungs. Therefore, when cooking pot-stewed at home, pay attention to the soup base for enough time, and when cooking the soup base again, the materials should be complete, you can't cut corners, and try to simmer slowly to ensure the authentic taste of the soup base. The amount of materials should also be controlled. It is best to make reference in advance and not adjust blindly. The stewed soup base is a typical slow work, and only the precipitation of time can bring perfect taste. The way to eat braised pork is very particular, and all kinds of spices are the essence.
Beijingers eat braised pork very fastidiously, and spices are indispensable, such as garlic paste, Chili oil, bean curd and leek flower. Tofu should be cut into triangles, put in a bowl by fire, and a spoonful of thick soup is poured down, so that the pork lungs and fire are full of soup, and the fire is not greasy, but the meat is rotten and not firewood. Only the perfect combination of these, coupled with the exclusive seasoning, is the correct way to eat stewed food, so that you can feel the charm of a famous historical snack. The profound food culture exerts a subtle influence on people
At first, braised cooking was just an improvement of people's living standard, and it never became the most popular folk snack, which may be the charm of food. Palace dishes are naturally top-notch, but the improvement of ordinary people is the essence. After all, food is the most important thing for people, and people's longing for food can often inspire the most wisdom. Perhaps the pot-stewed reformers didn't think that the temporary rise would make a generation of famous snacks, which is a major feature of Beijing. Just like Chinese culture has a long history, the culture of food has been passed down in people's lives with the change of the times, and more delicious snacks have been made.
delicious and authentic stewed food, if it is made in the home version, you will find more charm. For example, if you burn it, you can replace it with pancakes and improve it to the southern taste. People who love coriander naturally need it. According to your idea, adding personal characteristics is the advantage of cooking, which can not only ensure the taste of classic dishes, but also meet your own taste requirements, so that your food can be customized for you.