At this time, my mother said to me, "Pan-fried meat is very common in my hometown. It is made by soaking oil-bottomed meat in a crock, so it is called oil-bottomed meat. Grandma is used to greasy meat, of course, eating fresh meat is tasteless. Besides, your grandmother is the only one in our family who can cook oily meat. Your grandson, who is learning to cook, must learn a few tricks from her old man! "
In order to keep my grandmother in the city, whenever I was free during that time, I tried to accompany her and make her old man happy. One day I asked my grandmother, "You have been cooking oily meat for decades, and no one can learn it." If only you could teach my mother. " "Don't teach her, don't teach her, your grandmother's grandmother said when she passed it on to me that year-it should be passed down from generation to generation." Grandma also said: "Your sister is still young, and she only likes reading rather than cooking. But you like cooking. You even chose cooking as your major when you were in college. If you don't learn to cook, you will be confused! Let me teach you ... "
I don't have to say how happy I was. After several days of hard work, I finally learned how to make oily meat from my grandmother.
Oil-bottomed meat
First of all, the method of making oily meat
Raw materials: 25kg of pork hind leg meat, 2,500g of refined salt, 250g of rice wine1.000g of pepper noodles1.000g, 250g of pepper noodles and a proper amount of melted lard.
Method:
1. Boned and peeled pig hind legs, cut into 500g pieces, put them into wooden barrels, add refined salt, rice wine, pepper noodles and pepper noodles, mix well, marinate in a cool and low temperature for 3-5 days, take them out, wash them with clear water, and put them into baskets to dry the surface moisture.
2. Melt the lard and heat it in a pot. Put the meat pieces into the pot in batches and fry until dry. Then put them in a crock filled with oil and meat (the oil must drown the meat pieces). After the lard is cooled and solidified, it is covered and sealed for one month to form oil-based meat.
Second, the main points of making oily meat
1. The surface of the marinated meat slices must be washed with pepper noodles and pepper noodles to dry the surface moisture.
2. When frying meat, you can use not only lard, but also cooked vegetable oil or salad oil or mixed oil. But the water in the meat must be fried thoroughly, otherwise the oil will be rancid and blistered, and the meat will be moldy and deteriorated.
3. It is best to use crock for filling, and it takes one month to open the jar. Otherwise, the lean part of the meat block is likely to be crisp, easily broken when changing knives, and the meat is thick and old.
4. Take as much oily meat as you want every time. Pay attention to seal the jar mouth after taking it, put the crock in a dry and ventilated place, and pay attention to the surrounding hygiene. Well-preserved bottom meat will not deteriorate in 1 ~ 3 years.
Third, dishes cooked with oily meat.
Oil-based meat not only has the texture of fresh meat, but also has the flavor of bacon and bacon, which can be cooked into dishes by frying, frying, stewing and boiling. Here are two dishes made of oily meat.
Fried epimedium in oil
Ingredients: 400g of oily meat, 200g of epimedium, 30g of green pepper, 25g of garlic sprout, 0g of dried pepper10g, 3g of pepper, 3g of salt and 3g of refined oil.
Method:
1. Take the greasy meat out of the jar, put it in a boiling pot, blanch the oil on the surface, take it out and cut it into pieces; Cleaning Herba Epimedii, and cutting into pieces; Remove the pedicels and seeds of big green pepper and red pepper, and cut into small pieces; Cut garlic sprouts into horse ears.
2. Heat a wok, add refined oil to heat it, add dried Chili festival and pepper, stir-fry the meat slices slightly, add epimedium, red pepper and garlic sprouts until they are broken, add a little salt, stir-fry evenly and serve.
Features: tender meat, fragrant epimedium and unique flavor.
Braised head in oil
Ingredients: 500 grams of oily meat, 300 grams of cabbage head, 50 grams of white radish, 50 grams of carrot, ginger rice, garlic rice, chopped green onion, pepper noodles, refined salt, soy sauce, vinegar and monosodium glutamate.
Method:
1. Cut the oily meat into 2 cm square pieces; Cut the heads of vegetables, white radishes and carrots into hob blocks with the same size as meat; Mix ginger rice, garlic rice, chopped green onion, pepper noodles, pepper noodles, refined salt, soy sauce, vinegar, monosodium glutamate, etc. Turn into a hot and sour dish in a bowl.
2. Add chopped oily meat, green vegetable heads, white radishes, carrots, etc. Put them into the casserole together, inject water, boil them with high fire, skim off the floating foam, simmer them with low fire, and finally put the casserole on the tray from the fire with hot and sour dishes.
Text | Wu Maozhao
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Interview with Anhui (southern Anhui) | Hot and sour noodles | Unique Sichuan style | Bean paste
Hot and sour chicken | Deng Ying beef | Yibin burning noodles | flaming fish head
Silver Coil | Sichuan Red Oil | Long Table Banquet | Tea
Interview. Cao Jing | Spicy Fish | Flavored Chicken | Salted Cabbage | Flower Fish