There are two main raw materials for making sliced meat: one is lean meat; The second is starch. The ratio of meat to starch is 1: 0.7. Other raw materials are onion, salt, monosodium glutamate and baking soda. It is best to take lean meat from the pig's hind legs, so that the meat slices will be loose and tough, and the taste will be particularly good, and the quality of other lean meat will be much worse. Starch should also be made of sweet potato, which has good adsorption and strong toughness and can be well matched with meat.
The first step is to take the meat, that is, clean up the fat in the meat you just bought, leaving only lean meat. Then cut the fine products into small strips or pieces, which is convenient for chopping into meat sauce. Here, you should also weigh your own meat, so that you can have confidence when you put starch. Next, you can chop the lean meat into paste or mince it with a meat grinder. At this time, seasonings such as onion salt can be added to the meat. Next, put baking soda.
The second step is to rub the meat, put the meat sauce on the chopping board and rub it hard with both hands and wrists. About ten minutes, at the same time, you can add baking soda and a little water to the meat sauce, and then keep kneading until the meat sauce is sticky and can naturally stick to your hands.
The third step is stirring: put a certain proportion of starch into the kneaded meat and continue kneading until the starch and the meat are completely mixed. At this time, when the meat looks only flesh-colored and can't see white, the sliced meat is finished.
When cooking sliced meat, first boil the water, and the water must be boiled, so that the sliced meat will still be very clear, otherwise the sliced meat soup will be turbid. Tear the meat slices into small pieces with your index finger and thumb and put them in open water for two or three minutes. You can see that all the pieces of meat in the water are floating. Add seasoning to the pot. Of course, the indispensable seasonings for cooking sliced meat are: shredded ginger, vinegar and pepper. Without them, the taste of sliced meat will be greatly reduced. Fuding's authentic sliced meat will never lack these seasonings. In addition, laver and coriander can also be added. It will taste better in the sliced meat. The whole process of making sliced meat is manual. Exquisite materials, exquisite craftsmanship and unique taste. Won the praise of people.
There are two main raw materials for making sliced meat: one is lean meat; The second is starch. The ratio of meat to starch is 1: 0.7. Other raw materials are onion, salt, monosodium glutamate and baking soda. It is best to take lean meat from the pig's hind legs, so that the meat slices will be loose and tough, and the taste will be particularly good, and the quality of other lean meat will be much worse. Starch should also be made of sweet potato, which has good adsorption and strong toughness and can be well matched with meat.
The first step is to take the meat, that is, clean up the fat in the meat you just bought, leaving only lean meat. Then cut the fine products into small strips or pieces, which is convenient for chopping into meat sauce. Here, you should also weigh your own meat, so that you can have confidence when you put starch. Next, you can chop the lean meat into paste or mince it with a meat grinder. At this time, seasonings such as onion salt can be added to the meat. Next, put baking soda.
The second step is to rub the meat, put the meat sauce on the chopping board and rub it hard with both hands and wrists. About ten minutes, at the same time, you can add baking soda and a little water to the meat sauce, and then keep kneading until the meat sauce is sticky and can naturally stick to your hands.
The third step is stirring: put a certain proportion of starch into the kneaded meat and continue kneading until the starch and the meat are completely mixed. At this time, when the meat looks only flesh-colored and can't see white, the sliced meat is finished.
When cooking sliced meat, first boil the water, and the water must be boiled, so that the sliced meat will still be very clear, otherwise the sliced meat soup will be turbid. Tear the meat slices into small pieces with your index finger and thumb and put them in open water for two or three minutes. You can see that all the pieces of meat in the water are floating. Add seasoning to the pot. Of course, the indispensable seasonings for cooking sliced meat are: shredded ginger, vinegar and pepper. Without them, the taste of sliced meat will be greatly reduced. Fuding's authentic sliced meat will never lack these seasonings. In addition, laver and coriander can also be added. It will taste better in the sliced meat.