Air meat(liang rou )

Method of meat drying:

Raw materials for air curing meat:

1 kg of lean pork, 500 g of gluten, 1 kg of vegetable oil, 20 g of sesame oil, 30 g of Monascus powder, 180 g of soy sauce, 180 g of sugar, 10 g of cooking wine, 50 g of green onion, 50 g of ginger, and an appropriate amount of monosodium glutamate.

The steps of making dried meat are as follows:

1. Cut the lean meat into long strips. Then slice the meat with a knife. Open the top slice, turn it over, flat it again, repeatedly strip the meat into a strip shape, hang it in a ventilated and cool place to dry, then take it off and wash it with warm water.

2. Wash the gluten with cold water, squeeze out the water, and cut it into small sections. At the same time, cut the ginger into small pieces, and cut the onion into small sections for use.

3. Cook with high heat, pour in vegetable oil, when smoking, put in gluten and fry until golden yellow, then take it out.

4. Continue to use the hot pot to pour boiling water (about 10 cm into the meat), put in the dried meat sticks, bring to a boil, use the slow fire to cook for about 1 hour, and then remove the meat sticks into cold water to wash.

5. Put the Monascus powder in a large container, rinse it with 1500 ml boiling water, and let it hang for a while

Characteristics of air dried meat:

The taste is sweet and salty, red and bright. Although it is cold but not ice, it has a unique flavor.

Air meat

Air dried meat is a traditional local dish in Beijing, which belongs to Beijing cuisine. It tastes sweet and salty, red and bright. Although it's cool but not ice, it has a unique flavor. It's suitable for winter and spring. This dish is spicy and delicious, nutritious and healthy. It looks like tiger skin pepper and tastes better. It is a good food and wine.

Recipe name

Air meat

Characteristics of dishes

Cuisine

Beijing cuisine

Type

Local characteristics

Flavor characteristics

1. This dish is bright red, sweet and slightly salty.

2. It is flexible in texture, chewy and delicious. It is the best seasonable food for Beijing in winter and spring.

practice

Basic materials

1 kg lean pork, 500 g gluten, 1 kg seasoning vegetable oil (actual consumption is about 120 g), 20 g sesame oil, 30 g Monascus powder, 180 g soy sauce, 180 g Sugar, 10 g cooking wine, 50 g green onion, 50 g ginger, and an appropriate amount of monosodium glutamate.

Practice 1

(1) Cut the lean meat into long strips. Then slice the meat with a knife. Open the top slice, turn it over, flat it again, repeatedly strip the meat into a strip shape, hang it in a ventilated and cool place to dry, then take it off and wash it with warm water.

(2) Wash the gluten with cold water, squeeze out the water, and cut it into small sections. At the same time, cut the ginger into small pieces, and cut the onion into small sections for use.

(3) Cook with high heat, pour in vegetable oil, when smoking, add gluten and fry until golden, then remove.

(4) Continue to use a hot pot, pour boiling water (about 10 cm into the meat), put in the dried meat sticks, bring to a boil, use a slow fire to cook for about 1 hour, put the meat sticks into cold water and wash.

(5) Put the Monascus powder in a large container, rinse it with 1500 millimetre long boiled water, and let it dry for a while.

(6) Put the pot on a high heat, pour in sesame oil and heat it. Add onion and ginger and stir fry a few times. Then add sugar and stir fry. Add soy sauce, cooking wine and monosodium glutamate. At the same time, sift the dried Monascus powder water into the pot and submerge the meat. After boiling, add the fried gluten and cooked meat. Bring to a boil, simmer over a slow fire for about 1 hour. When the soup is sticky, put the soup and meat into a large plate to cool.

LG and I are both keen on spicy food. We have created our own dish of chilli dried minced pork (I never thought of a good name. Let's use this one for the time being) - my favorite dish of LG. I would like to share it with you friends from Tianya who love spicy food

Practice 2

Raw materials: choose five pieces of long slightly sharp thick pepper

Lean meat (better with some fat) two liang

Ginger, garlic right amount

1、 Remove the pepper pedicels (do not remove the seeds, it is more fragrant). Make a long cut on each side. Put a little salt on the pedicels and the opening

2、 Mince the lean meat, ginger and garlic into meat stuffing, add a little sugar and salt and mash until ready to use

3、 The meat from the mouth into the pepper, the right amount, not too full, do not burst the mouth

4、 Turn down the heat, heat a little peanut oil in the pan, and then fry it in the pan. While pressing it with a shovel (you can fry one by one, or you can fry it together if you are good at cooking), fry it until it bubbles on both sides and the fragrance overflows.

5、 Add a little soy sauce according to your taste before cooking.

This dish is spicy and delicious, nutritious and healthy. It looks like tiger skin pepper and tastes better. It is a good food and wine.

Practice 3

[main and auxiliary materials]

Lean pork... 1000 grams

200 grams of sugar

Soy sauce... 200g

MSG... 3 G

Shaoxing wine..... 5g

Red powder... 4G

Ginger... 75g

Peanut oil... 1000 grams

Sesame oil... 25g (about 125g)

500 grams of gluten

[cooking method]

1. First cut the pork into strips 3 cm wide and 1.3 cm thick, then cut the strips from right to left with a knife from 0.3 cm under the strips. Do not cut the strips. Open the upper strips and turn them over. According to the above method, slice the strips from 0.3 cm thick again and again. Hang them in a ventilated place to cool them. Take them off and cut them into inch sections. Wash them with warm water. Wash the gluten, squeeze all the water, cut it into inches, and cut the ginger into 0.1cm thick slices for use.

2. Put the frying spoon on the high heat, pour in the peanut oil, burn it until it smokes, put in the gluten, fry it into golden color and take out. Then put the net spoon on the high heat, pour in the boiling water, put in the dried meat. After the water boils, move the spoon to the low heat, cook it for about 1 hour, and take out the meat in the cold water basin and wash it.

3. Put the red meal powder into the basin, rinse it with 1.5kg boiling water, and let it dry for 5 minutes.

4. Put the spoon on the high fire, add sesame oil to heat, add ginger slices to stir fry, then add sugar to stir fry, add soy sauce, Shaoxing wine, monosodium glutamate, and pour the cool red water into the spoon, bring to a boil, then simmer for about an hour, until the soup is finished and sticky, put the soup into a large basin and let it cool.

[process key]

1. In cooking method 2, pour boiling water into the pot and immerse the meat for 9cm.

2. Before putting the dried red water into the pot, filter it with a small basket, and take the immersed meat as the standard. If it is not enough, add some water.

nutritive value

Invigorating spleen, appetizing and constipation.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Liang Rou