Famous dish in North China(bei fang ming cai rou si da la pi )

Famous dish in North China

Introduction:

"There is a famous dish in the north, which is called" shredded meat lapi ". This dish, especially in Northeast and Shandong, is most famous for its similar methods and different frying methods. The key to "skin pulling with shredded meat" lies in the skin. In the past, brass screw was used. First, put the mung bean powder into the spinner, float the spinner in the boiling water pot, and then rotate the spinner by hand to make the slurry spread evenly. As soon as it changes color, it will be immerged into the boiling water for a little hot. Then take out the spinner and move it into the cold water basin to cool it thoroughly. Take it off by hand to make a crystal clear powder skin. It's really beautiful! There are side dishes, such as sirloin, agaric, mushroom, bamboo shoots, onion, ginger and garlic, stir fry, and then thicken. Because it is a mixed vegetable, the sauce should be a little wider, and then mixed with raw cucumber and onion, the delicious shredded meat will be done. When eating, it will be served with mustard sauce or chili oil, which is called a channeling, ha ha! You can drink and eat rolls at your own convenience. "Shredded pork skin" is also called cold and hot mix. It can be eaten in winter and summer. It can be hot mix in winter and cold mix in summer. It tastes delicious. Today, I'm going to make this "pork skin" dish. Because it's winter, I'm going to change it a little. I'm going to cook more and produce less. I'm going to put more vegetables in it. It's a big dish and it's very moist. Ha ha, that's a beauty

Production steps:

Step 1: mung bean starch, salt, water, pork fillet, agaric, mushroom, carrot, Chinese cabbage, onion, ginger, garlic, rice wine, soy sauce, oyster sauce, white pepper, chicken powder, vinegar, sesame oil, cooking oil, cucumber, onion, mustard sauce.

Step 2: put 1g salt into mung bean starch, and use 250ml water to synthesize starch.

Step 3: stir the slurry well, then let it stand for 30 minutes.

Step 4: in this gap time, make the meat pulp. First, sprinkle a little salt into the pork tenderloin.

Step 5: add white pepper, monosodium glutamate, rice wine and water starch into the shredded meat.

Step 6: grasp the shredded meat by hand, and then make the pulp for 15 minutes.

Step 7: prepare leather making utensils, including a pot of boiling water, a basin of cold water, and an eight inch metal cake round mold. This one is easy to use with non stick coating (it's best to have a copper screw at home, but it can't be replaced by a metal flat bottom plate).

Step 8: put the metal plate into the boiling water pan and preheat for 10 seconds.

Step 9: then take out and pour in the slurry. The slurry should not be too thick. It should be about a dime thick.

Step 10: put the metal plate into the boiling water pot, do not roll the water, keep the temperature of the water close to the boiling point with a small fire, make the mold float on the water surface, and shake it slightly by hand, so that the slurry is uniform in thickness.

Step 11: when the slurry solidifies slightly and the liquid doesn't flow, immediately immerse it in an appropriate amount of boiling water to blanch it, take it out after it is transparent, and put it into the cold water basin together with the mold.

Step 12: soak the mold in cold water, take off the powder skin by hand, soak the powder skin in cold water for standby, and finish the remaining powder slurry in this way. This amount of powder slurry can make five eight inch powder skins. The picture shows that the finished powder skin is crystal clear and beautiful, and it is successful at this time.

Step 13: after the powder is completely made, take it out of the water and drain the water.

Step 14: use a knife to cut the powder skin into strips or slices you like on the detoxified cutting board.

Step 15: then put it into a deep dish, and place cucumber and scallion shreds around the powder.

Step 16: heat the frying spoon on the fire, pour in proper amount of cooking oil, and then pour in the prepared shredded meat.

Step 17: stir fry with shredded green onion, minced ginger and garlic.

Step 18: after the flavor of onion, ginger and garlic comes out, add shredded fungus, Shredded Mushroom, shredded carrot and cabbage to stir fry.

Step 19: stir fry well, then add yellow rice wine, then add soy sauce, and then add appropriate amount of oyster sauce.

Step 20: stir well, sprinkle a little white pepper and chicken powder, stir well, stir over high heat for several times, add a few drops of vinegar, and then thicken with appropriate amount of starch.

Step 21: after the sauce is gelatinized, add a few drops of sesame oil and remove from the pan.

Step 22: use a spoon to separate a pit in the middle of the powder, put the fried shredded pork into the middle, and then put a spoonful of mustard sauce on the top to serve.

Step 23: mix well with chopsticks when eating.

Materials required:

Mung bean starch: 100g

Pork fillet: 100g

Silk of Auricularia auricula: 100g

Shredded mushrooms: 80g

Shredded carrot: 30g

Cabbage sticks: 60g

Water: 250ml

Onion, ginger and garlic: right amount

Shredded cucumber: 100g

Shredded scallion: 30g

Salt: 1g

Yellow rice wine: 10g

Soy sauce: 10g

Oyster sauce: 15g

White pepper: a little

Chicken powder: 2G

Vinegar: a few drops

Sesame oil: a little

Cooking oil: 20g

Mustard: right amount

Note: this dish features bright color, mellow smell, mustard refreshing, smooth taste, delicious and rich nutrition. Warm tips: 1, powder requirements, must use pure mung bean starch to master, other powder should not be skin, such as adding some potato starch or sweet potato starch can also be, but the amount should not exceed 30%, otherwise it is not easy to form, beginners suggest using pure mung bean starch is better. 2. To make tools, you need to choose flat bottomed metal plates. Copper and aluminum have even heat conduction. Stainless steel plates can also be used. 3. The main point of making skin is not to use too much water. 100 grams of mung bean starch and 250 ml of water are suitable. 1 gram of salt should be put in it to make the skin taste good. After the paste is mixed, it must stand for 30 minutes, and then it should be stirred vigorously before use. After each skin is hoisted, the paste should be stirred well before making the second one. At the beginning of the production, we should preheat the screw, that is, the metal plate, and then pour in the slurry to shake it evenly. When the bottom of the plate is scalded with boiling water, if it solidifies slightly, we should immediately immerse it in half of the plate of boiling water and blanch it. If we don't immediately put boiling water into the plate, the powder will crack and it will fail. If it is immersed in boiling water too early, it will wash out the non solidified powder slurry, and it will also fail. Therefore, the solidification of the slurry should not be determined by the color, but by the non flow of the slurry. When the color is still white, it should be immersed in an appropriate amount of boiling water to heat it. When the color is completely transparent, it can be taken out and put into the cold water together with the mold. At this time, take water with you in cold water and peel off the powder by hand. Don't peel off the powder without water. The powder will stick to the plate and won't peel off easily. Remember!

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Bei Fang Ming Cai Rou Si Da La Pi