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Home-cooked pork and plum meat
"Plum meat" is also called "plum meat", but it should be a misinformed "piece of meat". Because there are only two pigs, it is called "meat". The main raw material of Guangdong and Hong Kong barbecued pork is a piece of meat. The origin of this piece of meat was explained in detail in a program about south milk honey barbecued pork in the first issue of Hong Kong carambola food network.

Chinese name

Plum pork

major constituent

Pig forerump and egg yolk

classify

home cooking

Someone's taste

Xiangnen tasty

condiments

Edible salt, tender meat powder, sugar, custard powder.

quick

navigate by water/air

working methods

nutritive value

Cuisine characteristics

Located in the center of the scapula. This part of the meat can be said to be the best piece of meat on the pig, with fat, thin and tendons. It is the most tender meat in pork. It can be sliced, shredded, diced, fried, fried and fried. The meat here is the best!

working methods

1. Rinse the bought plum meat with clean water, and wipe the water off the meat with a paper towel in the kitchen. Then put it into the freezer of the refrigerator and freeze it 15 minutes or so. The purpose of this is to make the meat easier to cut. Of course, if you are confident that the knife is good, you can cut it directly.

2. Take the plum meat out of the refrigerator and put it on the chopping board. Cut the meat into four pieces with an oblique knife in irregular strips. Then cut each piece of meat into irregular pieces. The meat slices should be thicker. See the figure for specific dimensions.

3. After the sliced meat is cut, rinse it again with clear water to clean the blood of the meat itself. Pour into the hedge and control the water.

4. Mix the following marinades. The ratio of gravy to meat is: 1 kg meat plus 1 money salt, 1 money chicken powder, half money tender meat powder, half money sugar, one money custard powder and two money raw flour. (Of course, this is a professional comparison. When pickling at home, there is not much meat, so just grab a little of everything by hand. )

5. Put the meat with good water control into a large basin, put the marinade together into a small bowl, stir it with a little water and pour it into the meat in the basin. Stir clockwise.

6. With the stirring, you will find that the meat is still "eating" water, so we will add water to the meat, and the water should be added in small amounts several times to make the meat fully marinated.

7. Meat can be marinated until it feels smooth. After standing for 20 minutes, add egg yolk and stir well, and the goo goo meat will be cooked.

nutritive value

1/ Finally, add egg yolk according to the ratio of one for every two Jin of meat. If it is not enough, put an egg yolk in it. Just add less water to the meat before.

2/ custard powder must be added when curing, which is available in large farmers' markets.