If you like my food articles, please click "Follow", and there will be more exciting food articles dedicated to you!
Jia Nailiang Northeast flavor at Mid-Autumn Festival family dinner
Mid-Autumn Festival It has been several days since the Mid-Autumn Festival , but people seem to be immersed in the festive atmosphere of the festival and have not recovered. They also look at their circle of friends every day and treat their friends. The Mid-Autumn Festival family banquet was spoken about with relish. In addition to paying attention to the various delicacies posted on WeChat Moments, people prefer to pay attention to various family banquets posted by many celebrities. Look, this year's Mid-Autumn Festival, Jia Nailiang celebrated the festival with his family. For this reason, Jia's mother specially cooked a large table of dishes, which quickly attracted the attention of countless enthusiastic netizens. There are many netizens who don’t know where Jia Nailiang is. They suddenly seemed to have discovered a new world. Just by looking at this table of Northeast specialty dishes, especially the plate of pot buns and pork , you know that he is from Harbin.
classics are pot dumpling meat
When it comes to Harbin and even Northeast food, many people will suddenly think of pot dumpling meat. Indeed, looking at the whole country, the classics of Northeast cuisine are pot dumpling meat. Initially, this dish should have been called "pot-fried pork", because of the inaccurate pronunciation, and later rumors gradually evolved into pot-fried pork. The biggest feature of this dish is the amount of sweet and sour, which is a typical representative of big sour and sweetness. It also requires that the heat be fry until it jingles when it is raised in a large iron colander. Jia Nailiang posted a Mid-Autumn Festival family banquet. He saw that he was greedy for 1 plate of pork buns. He made 1 plate: sweet and sour, crispy and delicious.
pot bun meat
Main ingredients: 350g pork spine
Ingredients: carrot 15g, 10g green onion, 5g ginger, 10g coriander, 2 cloves of garlic, 100g potato starch, 15g vegetable oil
marinated meat slices Ingredients: 35 grams of onion and ginger water, 3 grams of cooking wine, 2 grams of salt, 0.3 grams of pepper
pot Meat wrap sweet and sour sauce : 3 grams of salt, 60 grams of sugar, 45 grams of white vinegar, 15 grams of fragrant rice vinegar, 61 grams of dark soy sauce 1 grams of sesame oil
Seasoning: Appropriate amount of vegetable oil
production process
. When making pot bun meat, the ingredients are relatively strict. You must choose pork spine, about 350 grams. Divide the thick ridge-bend-stem oblique knife into two, cut it into two trapezoidal strips, and cut it into thick slices about 8 mm thick with a straight knife.
. Place the cut ridge slices in a bowl of appropriate size, mix 35 grams of green onion and ginger water, 3 grams of cooking wine, 2 grams of salt, and 0.3 grams of pepper, and repeatedly squeeze and mix well.
, Ingredients for preparing pot buns: 15 grams of carrots, 10 grams of green onions, 5 grams of ginger, cut into thin strips about 5 cm long; 10 grams of coriander, cut into cilantro segments about 5 cm long; 2 cloves of garlic, cut into 2 cloves of garlic, cut into cilantro segments about 5 cm long; Thin slices.
, and mix sweet and sour bowl juice: Add 3 grams of salt, 60 grams of sugar, 45 grams of white vinegar, 15 grams of fragrant rice vinegar, 1 grams of dark soy sauce, and 3 grams of sesame oil into bowl, and mix evenly.
. Pour enough vegetable oil into the pot and heat it while adding wet starch slurry to the marinated meat slices. Grab the wet starch into the inside of the meat slices and stir evenly so that a layer of wet starch is evenly draped on the surface of each piece of meat slices. Spread 15 grams of vegetable oil and stir well again.
. When the oil temperature in the pot reaches 60% heat, when it reaches about 180 degrees, adjust to medium heat and prepare to fry the meat slices. Pick up a piece of ridge slices, straighten and flatten the slices, apply the gouache slurry on the surface evenly, and then spread them into the oil. and hold the fried meat slices into a large colander in time to prevent the meat slices from sticking together after too much.
. After all the meat slices are fryed, increase the oil temperature on medium heat to reach 70% heat, about 200 degrees. Put the fried meat slices together and fry them again. When the large oil bubbles around the meat slices become medium oil bubbles, remove the meat slices together.
. Recharge the oil temperature again and about 80% hot. Add the meat slices three times and fry until small oily flowers appear around the meat slices. scoop up the fried slices and slid them inside the colander, making a jingle-like crisp sound, which means the heat is in place. 0. Take a pot, pour in about 25 grams of hot frying oil, add slices of garlic and shredded ginger, and stir-fry to bring out the aroma. Stir the sweet and sour sauce evenly again and pour it into the pot, simmer it in medium heat until small dense bubbles appear, and the sweet and sour sauce has a certain consistency. Only when the "slurry juice method" reaches this level can the meat be added.
Notes
. Traditional pot bun meat is a plate of 18 pieces, which is satisfying to eat, and it also fully demonstrates the roughness and heroic nature of Northeast dishes. Nowadays, a large piece of spine-through-stem meat will be divided into two pieces, one piece at a time, making it more convenient to eat. However, no matter whether it is large or small, you must cut thick slices, with 0.6-0.8 cm as the best. If you like my food articles, please "follow" me, and there will be more exciting food articles dedicated to you! Welcome to comments!
