[Zhejiang cuisine] Hangzhou cuisine full of sunshine flavor(zhe cai chong man yang guang wei dao de hang bang cai jiang rou piao xiang )

[Zhejiang cuisine] Hangzhou cuisine full of sunshine flavor

Introduction:

"From the winter solstice to the beginning of spring every year, the most colorful stroke in the winter in Jiangnan is the various kinds of sauces hanging on the windowsill and under the eaves of every household. Hangzhou people can't live without these sauces, such as ducks, pig's feet, ribs, crucian carp and oxtail Unexpected ingredients can be eaten with sauce. Every winter, I stand in the residential area and look around. Ha ha, my eyes are full of bright red sauce duck and sauce meat. It seems that there is a strong sauce fragrance in the air. Hangzhou people make sauces, and every family has its own flavor. In the Spring Festival, they not only put on their own table, but also give them to their relatives and friends. Every winter, my mother-in-law would hand dry a balcony full of sauced duck and sauced meat and send them to us far away in the north. If I don't take this bite, I always feel something is missing, as if the flavor of the new year is much lighter. Now far away in foreign countries, Jiangnan flavor also constitutes an indispensable part of the continuous nostalgia. Do it yourself, air the pickled meat once, steam it to your mouth, it's really quite delicious - fragrant, full of sunshine, warm the memory of home. "

Production steps:

Step 1: clean the pork first, and dry the surface with kitchen paper towel.

Step 2: then cut into long strips. The volume of the pickled meat will shrink a lot after air drying, so don't cut too small.

Step 3: put a rope through one end of the meat.

Step 4: hang it in a cool and ventilated place for a day and a night to remove the moisture from the meat.

Step 5: the next day, you can feel that the meat is obviously dry, and then you can start pickling.

Step 6: each family has its own flavor, the key lies in the different marinade. In fact, there is no set rule about what to put and what proportion to put. It all depends on personal preference.
The most traditional soy sauce meat can only put soy sauce, I want to try the taste of salty with sweet, specially added sweet flour sauce and barbecued pork sauce.

Step 7: the ratio of soy sauce to sweet flour sauce and barbecue sauce is basically 2:1:1. Add two tbsp of Baijiu to make sauce and Baijiu taste better than cooking wine.
Salt is not used at all.

Step 8: mix all the seasonings evenly, that's the sauce for pickling. The amount depends on the meat; < br > put the meat in a large enough container and pour in the sauce so that the meat can be completely soaked.

Step 9: it is recommended that you can use this super large fresh-keeping box with good airtightness, but you should wash and dry it in advance, and there should be no oil or water in the container.

Step 10: add a little pepper.

Step 11: add a little more bulk.

Step 12: seal the container completely and refrigerate.
Pickling time according to personal taste, like three days can be light, like salty mouth can be salted for a week, but regardless of the length of time, the middle of the meat should be taken out and turned over once.
I marinated for about five days, and I felt that the salt was moderate.

Step 13: after marinating, you can start to air the pickled meat.
My practice is to take it to the balcony without glass cover during the day, and dry it in the sun when it is cloudy, and hang it in a ventilated place in the kitchen at night.

Step 14: the drying time of soy sauce meat is directly related to the size and thickness of the meat. It takes at least ten days and a half months. The way to judge is to press the soft and hard meat with your hand.
I don't like soy sauce meat with a hard taste. Even after steaming, it's still not easy to bite. So, I basically know that the surface of the meat has become hard, but if I press on the top and the inside, it's a little soft, even if it's done. This kind of soft and hard feeling is relatively moderate.

Step 15: the prepared soy sauce meat should be bright jujube red, similar to black, compact and uniform in color.

Step 16: there are many ways to eat soy sauce meat, such as stir frying vegetables, making steamed buns, or even making meat dumplings. The simplest way to eat soy sauce meat is to steam it in a pot, which can also taste the original flavor of soy sauce.
It's better to have some special Mei dishes steamed at the bottom of the plate.

Step 17: slice the soy sauce meat and spread it on the plate.

Step 18: steam for 10 to 15 minutes. Just like me, you can put the sauce meat on the top of the electric rice cooker while steaming the rice. When the rice is steamed, the meat is fragrant, which is very convenient.

Step 19: making soy sauce meat is like an exam. You can't really know whether the salty meat is soft or hard until you enter the mouth.
This dish of soy sauce meat was swept away by three members of our family in a flash. It seems that we can score a good score.

Step 20: the remaining soy sauce can be cut into large pieces and wrapped in plastic wrap.

Step 21: put it in an airtight container and refrigerate it for a long time. It's very convenient to take out a piece when eating.

Materials required:

Plum meat: moderate

Old style: moderate

Baijiu: moderate amount

Sweet flour sauce: right amount

Barbecue sauce: right amount

Large material: moderate amount

Zanthoxylum bungeanum: right amount

Note: soy sauce must be made in winter. Now it is impossible to make it in hot weather in China, otherwise it will go bad and grow white hair. If you want to wait until after the winter solstice, you'd better choose a few days in a row when the temperature is low, but the weather is clear to air, so that you can eat it during the Spring Festival. Once cooked, soy sauce meat can be preserved for a long time. Stir frying with soy sauce is also very delicious, but two points should be noted: first, after slicing or slicing the soy sauce, it must be steamed in the drawer first and then fried in the pot. It can not be directly used for cooking, otherwise it is too hard to bite; second, the soy sauce itself has a certain degree of salinity, so the amount of salt in the dish should be reduced to avoid being too salty. Hangzhou people also like to use soy sauce with a variety of vegetables steamed to eat, such as soy sauce steamed bamboo shoots, pumpkin, chicken, tofu skin, taro The combination of meat and vegetable, salty and neutral, is a rare delicacy. Summer to eat extra appetizer, but also pay attention to some of the shop in the lotus leaf steaming, it is more fragrant.

Production difficulty: ordinary

Technology: Sauce

Production time: several days

Taste: Maotai flavor

Chinese PinYin : Zhe Cai Chong Man Yang Guang Wei Dao De Hang Bang Cai Jiang Rou Piao Xiang