Donkey meat

Whether the fire is good or not depends on the donkey meat and fire.

Donkey meat should be soup stock (boiled for many years), secret seasoning and stewed in a large pot. The selected donkey meat is wild little donkey meat or fat donkey meat with good meat quality. The old donkey's soup is delicious, but the meat is not tender. Stewing technology also has higher requirements. First of all, we should ensure the quality of stew. Donkey meat stew can't cut corners, such as no nitrate. Excessive nitrate is harmful to human health and affects the taste of meat. Secondly, we should master the cooking temperature. Sometimes, you will feel that the donkey meat you eat is not chewy and easy to plug your teeth. This is related to the cooking temperature of donkey meat. No matter whether the teeth are good or not, it is occasional to plug the teeth. Therefore, we must ensure sufficient stewing time, but not too long. Finally, salty and light is suitable. If the smell of boiled donkey meat is too weak, it will affect the smell of donkey meat. Too salty affects our taste. The best place to eat donkey meat should be chosen according to everyone's tastes and hobbies. Generally speaking, ribs are more popular. Put less fat donkey meat when it is on fire, which is more fragrant.

baked wheaten cake

Mixing dough: Mixing dough determines the taste of the finished product. There should be neither too much nor too little water. Too much water is too soft and too little water is too hard.

Preparation: Preparation means making flour. An important aspect of making noodles is to use oil. Be sure to use donkey oil. If you use vegetable oil or other oils, it is not an authentic traditional flavor.

Ignition: "Ignition" refers to the process of making a fire. Because put the prepared batter into a flat-bottomed pot, then press it with a special wooden mold and press it again after a while. This is an indispensable process, so it is called "striking a fire". This process requires that the work should not be too urgent. In order to cope with a large number of customers, some big stores often use more pot bottom oil, quick fire making and even oven making, which greatly reduces the fire made. Finally, the fork fire. For the fire that is about to be cooked, when it is about 85% cooked, that is, only when the edge is white, it is the time to need fire. Put this kind of fire on a systematic fork and barbecue it evenly in the stove, and the finished product will burn more drums, crisper and more fragrant, including the yellow color at the edge. If you do this, it will be a fire.

Also, when you get angry, you can add green peppers according to your personal taste, so that people who eat less meat don't feel greasy. After clamping, you can pour some donkey broth, which will be more fragrant.

Method 2 of burning donkey meat

The noodles used in the fire are dead noodles. After kneading the noodles, take a proper amount of dough and knead it into small steamed buns, then roll it into a circle with a rolling pin and bake it in a pot. The temperature should not be too high. When the fire is basically cooked, put it in the stove under the pot. The stove is special and can catch fire on the side. In this way, the fire comes into contact with a higher temperature, but it does not come into contact with an open flame. Before long, there will be a crispy skin on the outside of the fire, which is very brittle when bitten in the mouth. If it is the fire left over from the last meal, the skin will become soft after a long time, which is not only not delicious, but also oily. In addition, the fire used in Baoding Sujiajinbing is fried, golden in color, crisp and delicious, and it has a unique flavor to clip donkey meat with this fire. It's delicious. I found a new technology to sandwich donkey meat with big cakes. It's also delicious.

Donkey meat, you must choose Bohai donkey, the meat quality is the best. Pickled with various spices prepared by a unique secret recipe, it tastes excellent. Then chop it on a special pier, which is generally round, high around and concave in the middle, like a shallow funnel. In the process of cutting meat, if the guests request, they will also cut special green peppers into the donkey meat, but coriander must not be added to the donkey meat fire, otherwise it will cover the proper taste of the donkey meat. In addition, if the guests have requirements, they will add some donkey intestines, that is, the large intestine of the donkey. After marinating, the taste is unique. Some people can't accept its special taste, but quite a few people like it. Finally, take a spoonful of donkey broth from the pot simmered on a small fire, pour it on the meat, then quickly cut the fire and put the meat, sausage and soup into the fire. A delicious piece of donkey meat is cooked and you're done.

Method 3 of burning donkey meat

raw material

200 grams of flour (white flour), 2 grams of yeast, 20 grams of warm water (about 37 degrees, that is, hand temperature), milk 1 10 grams.

condiments

Oil, Chili sauce (or sweet Chili sauce, sweet noodle sauce), barbecue material, cooked donkey meat (sliced), cucumber (sliced), Thousand Island sauce.

working methods

1. Put the yeast into a small bowl, add warm water, stir well and let it stand for 5 minutes.

2. Put the flour into the basin, make a nest in the middle, and pour in yeast water and milk.

3. First mix the yeast water and milk evenly, then circle the flour from the inside out, stir until the liquid and flour are mixed, and then knead the dough evenly (that is, basin light, surface light and hand light).

4. Take out the dough, knead the dough on the chopping board for about 10 minute until the dough is smooth and round, put it in a pot, cover it with plastic wrap, and put it in a warm place for fermentation to double the size.

5. Take out the dough, fully knead the dough for more than 10 minutes, and discharge excess bubbles. Finally, knead it into strips, divide it into six equal parts, knead it into circles one by one, flatten it, and roll it into round pancakes with a rolling pin.

6. Finally, after about 20 minutes, poke holes in the surface one by one with a fork to pave the way for the drawer.

7. Large fire, steam on medium and small fire 10 minute, turn off the fire for 5 minutes and take it out.

8. Brush both sides of each biscuit with a thin layer of oil, brush with sauce and sprinkle with barbecue powder.

9. Preheat the oven at 250 degrees and bake the middle layer for 5 minutes until the surface slightly discolors.

10. Take out the baked biscuits, cut them horizontally, and add the chopped donkey meat and cucumber.

Method of burning donkey meat 4

condiments

300 grams of flour and 200 grams of cooked donkey meat.

condiments

Appropriate amount of coriander, 1 green pepper and salt.

working methods

Add light salt water to flour to make dough.

2. Rub the wet cloth evenly and let it stand for 15 minutes.

This is donkey meat, packed in a small vacuum.

4. Wash the green pepper and coriander, and take out the cooked donkey meat for later use.

5. Chop the cooked donkey meat.

6. Chop coriander and green pepper and use it with donkey meat.

7. After standing, take out the dough and knead it evenly and smoothly.

8. Then divide it into small portions.

9. Lubricate each one.

10. Overlap two copies with a piece of jujube-sized dough on top.

1 1. Wrap it into small steamed bread and take out a small piece of dough from it.

12. They are all wrapped in turn as above to become a small steamed bun.

13. Then seal and flatten into small cakes.

14. put the fire in the pot and press it with a grinding tool.

15. Turn into a thin, thick green object around the spine, and burn it slowly with medium and small fire.

16. It takes about 10 minutes, and both sides of the fire are slightly yellow.

17. Put the fire in the oven and bake at 200 degrees 15 minutes.

18. Take out the baked fire.

19. Cut in the middle of the fire.

20. Add the cooked donkey meat and coriander green pepper to serve.