Boiled white meat(bai zhu rou )

White cooked meat method:

Raw materials for white cooked meat:

Pork streaky pork (or Tongji meat), soy sauce, mashed garlic, pickled leek cauliflower, bean curd sauce, chili oil.

The processing steps of white cooked meat are as follows:

Cut the boneless pork streaky (or Tongji meat) into three or four strips, each about 13 cm wide, then cut into 20 cm long pieces, scrape and wash, put the skin upward into the pot, pour in water (to submerge the meat and 10 cm higher), cover the pot, boil it over high heat, and then cook it over low heat (keep it in a low boiling state, and do not add water midway) for about 2 hours.

Characteristics of white cooked meat:

The juice is thick and delicious, and the entrance is very hot.

Boiled white meat

Beijing's traditional dishes are delicious, fat but not greasy, full-bodied, and most suitable for rolling lotus leaf cake or Shaobing. This dish originated in Manchu in the late Ming Dynasty and has a history of more than 300 years. It was introduced to the people from the palace after the Qing Dynasty entered the pass.

This is the most natural cooking method of meat. People who have eaten it praise it: fat but not greasy, thin but not firewood; tender but not rotten, thin but not broken. Garnished with green coriander and crystal clear sauce, it looks fragrant and is an indispensable delicacy on the Spring Festival table. If you want to cook meat, first scrape the skin horizontally with a sharp knife three or four times, and then cook it in the pot. Turn over at any time, do not cover the pot, to smell the meat. When the aroma comes out, the fire in the stove is removed, the pot is covered, and it is stuffy. Take it up for a moment, and it tastes delicious. (you Yun: to cook white meat, you should first prepare a pot of cold water and put it by the edge of the pot, and cook it three times. It's very delicious.)

Beijing cuisine

Beijing natives like to eat boiled meat, which is probably related to the custom of Manchu people worshiping gods. Because the offerings used in Manchu worship are all white cooked meat, so the folk also have the habit of eating white cooked meat. They are not only eaten at home, but also served in restaurants. Beijing is most famous for its casserole restaurant, which has been preserved until now. Casserole house, formerly known as heshunju, is located in the area of gangwa City, Xisi South Street, facing Fengsheng Hutong. The store was originally located in a group of houses in Dingwang mansion of Qing Dynasty, with five or six bungalows along the road. It is said that it has been opened since the reign of Emperor Qianlong. Because it uses an extra large casserole to cook meat, it is called "casserole house". I don't think this nickname is famous. No one calls it heshunju's real name any more. In the past, some people came to Heshun residence, but they couldn't find casserole residence. They only knew that they were in front of them when they asked the residents nearby.

In the Qing Dynasty, both the royal family and the nobility had the custom of offering sacrifices to the gods on time. The sacrifice was a whole pig, and after the sacrifice, they ate boiled pork. Since heshunju is located in the royal mansion, it is possible that the owner of the restaurant was the chef or someone who was in the royal mansion at that time. This restaurant specializes in white cooked meat, and it is limited to one pig. It cooks one whole pig every day until it is sold out. The daily business hours are limited to the morning and closed in the afternoon. There is a allegorical saying in old Beijing, which is called "the cover of casserole residence -- not waiting for noon", indicating the old and conservative management style of this store.

The dishes of casserole house are all on a pig. Even if it's cold and hot, it can't do without pork and pig viscera. It is famous for its cold dishes, such as salted liver, mixed with shredded skin (cooked meat, sliced and cold mixed); hot fried, such as deep fried deer tail (read deer), deep fried rolled liver, smooth fat intestines, etc., which are mostly pig viscera; the soup is blood intestines soup (that is, pig blood poured into the intestines). Because pork and pig viscera are cooked in a big pot, the soup of his family is dirty and hard to swallow. In addition to these dishes, rice is served with white meat. White meat is divided into large and small dishes. At that time, a small dish of meat was only sold for more than 10 cents. With two bowls of rice and a bowl of clear soup, it was less than 20 cents. It was very cheap.

Shao, Liao and Baizhu refer to the banquet with Baizhu meat as the main food. Most of the middle and lower class Aboriginal families in Beijing live frugal and conservative lives. They have festive affairs at home. They are not used to catering in restaurants and restaurants. They all go to the catering Gang (the trade is called "Kouchi cook"). In this industry, there is a special white cooked meat banquet. Its hot frying is only limited to meat and pig viscera, and mainly focuses on burning and burning. Shao refers to frying and braised; Liao refers to baking and roasting; and then white boiled meat, so it is called "Shao, Liao and white boiled". This kind of banquet, no matter hot or cold, is called Shao dish. All the dishes are five inch ones. The price of the whole table depends on the number of dishes. The best way to cook, stir fry and cook is to cook 48 dishes, generally 8, 16 or 24. This kind of cook has high cooking skills and can turn a lot of patterns. In addition to salty food, the cold dish can also be used as sweet food. Among them, the color sweet cold dish made by dipping diced fat meat with flour paste and frying with brown sugar is most popular. "Mouth cook" was popular in Beijing as a unique industry at that time.

Historical allusions

Beijing's traditional dishes are delicious, fat but not greasy, full-bodied, and most suitable for rolling lotus leaf cake or Shaobing. This dish originated in Manchu in the late Ming Dynasty and has a history of more than 300 years. It was introduced to the people from the palace after the Qing Dynasty entered the pass. Beijing "casserole house" restaurant is the most famous for making this dish. It is said that in 1741, when casserole house was first built, it used a big casserole with a diameter of 133 cm to cook meat, and only one pig was brought in every day. It mainly sold white meat. Because of its prosperous business, it sold out before noon, took off its cover, and closed down in the afternoon. As a result, a allegorical saying gradually spread among the people: "the cover of casserole house: don't wait for noon.".

characteristic

The juice is thick in taste and hot in the mouth. People who have eaten it praise it: fat but not greasy, thin but not firewood; tender but not rotten, thin but not broken. Garnished with green coriander and crystal clear sauce, it looks fragrant and is an indispensable delicacy on the Spring Festival table.

raw material

Pork streaky meat (or pork tenderloin). Seasoning: soy sauce, mashed garlic, pickled chive cauliflower, bean curd sauce, chili oil. Streaky pork 1 piece (500g)

Scallion white 1

2 slices of ginger

Dazao (star anise) 2 leek flowers 1 tsp (5g)

2 tsp minced garlic (10g)

1 tsp chopped chives (5g)

1 tbsp chopped parsley (15g)

2 tbsp soy sauce (30ml)

Red rot milk 2 tsp (10ml)

1 tsp chili oil (5ml)

1 tsp sesame oil (5ml)

Chive or coriander (garnish with) appropriate amount

Production process

1. Cut the boneless pork streaky (or Tongji meat) into three or four strips, each about 13 cm wide, then cut into 20 cm long pieces, scrape and wash. 2. Put the skin of the meat upward into the pot, pour in clean water (to submerge the meat and make it 10 cm higher), cover the pot, bring it to a boil over high heat, and then cook it over low heat (keep it slightly boiling, and do not add water halfway) for about 2 hours.

Step one

Wash the streaky pork and put it into the pot with the skin upward. Put in the scallion, ginger, seasoning and water without meat. First cover and boil over high heat, then turn to low heat and boil for 60 minutes. Drain the water and let it cool.

Step 2

Put leek flower, garlic, chopped chive, chopped coriander, soy sauce, red rot milk, chili oil and sesame oil into a bowl. Stir well and set aside.

Step 3

Cut the chilled pork into thin slices, stack them neatly on the plate, then pour the mixed sauce on it, and garnish with chives or coriander leaves.

Production method 1

[raw materials] boneless pork, soy sauce, mashed garlic, pickled chive cauliflower, soy bean curd juice and chili oil.

[method] cut the boneless pork into three or four pieces, then cut it into long pieces, scrape and clean it, put the meat in the pot with the skin upward, pour in clean water, cover the pot, bring it to a boil over a high heat, and then turn it to a low heat After 2 hours, put in the chopsticks as soon as you put them on, take them out to cool, tear off the skin of the meat, cut them into thin slices, and arrange them in the plate neatly; put soy sauce, mashed garlic, leek flower, soy bean curd juice and chili oil together in a small bowl, and serve them together with the meat slices.

[Characteristics] the meat is fragrant and rotten, fat but not greasy, with mellow taste. It is most suitable to roll lotus leaf cake or baked cake.

Tips

1. There is salt in soy sauce and leek flowers, so there is no need to add salt.

2. It's very easy to slice the meat until it's cool enough.

3. Don't waste the broth left over from white cooked meat. It's the best partner in the Spring Festival party, whether it's roasting, frying, stewing or stewing.

Mixed cucumber with white boiled meat

Cuisine and efficacy

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Manufacturing materials

Ingredients: 500g cucumber, 100g pork (lean)

Accessories: 3 G Angelica sinensis,

Seasoning: ginger 5g, vinegar 5g, sugar 5g, salt 3G, vegetable oil 10g

practice

1. Wash the cucumber, cut off the two ends, and then cut it into 3cm long segments. Cut it into large pieces with the rolling knife method, and then cut it into thick strips;

2. Wash and slice Angelica sinensis;

3. Wash the pork, cook it in boiling water, take it out and cut it into shreds after cooling.

4. Put the shredded meat and cucumber into a small pot, add sugar, vinegar and salt, mix well;

5. Heat the pan, add vegetable oil and heat it;

6. Remove the pan from the heat, then add the angelica slices, and when the fragrance is produced, remove the angelica;

7. Pour hot oil on cucumber shreds and mix well.

Production tips

Don't cook lean meat too well

Chinese PinYin : Bai Zhu Rou