How to make authentic pot-wrapped meat delicious? Let's talk about it Pork tenderloin is rich in high-quality protein, fat and vitamins. It is necessary for human growth and development, and its meat is tender and easy to digest.
Pot-wrapped meat is a northeast flavor dish, and the main ingredients are shredded ginger, shredded carrot, shredded onion and shredded coriander. Marinate pork tenderloin slices to taste, wrap them in deep-fried pulp, fry them in a pan until amber, then stir-fry them in a pan and thicken them. The finished dish is amber and tastes sweet and sour.
In taste, the pot meat should have a "crispy feeling"; From the shape, the pot meat is flaky; In taste, the sour taste of pot meat is to highlight the fragrance, which is slightly sour and sweet with acid; In the cooking method, the method of combining pot-wrapped meat with frying and boiling should keep the crispy taste after cooking, and the cooked food has no obvious juice;
In practice, it is mainly to master the methods of hanging paste, frying and mixing juice, among which the most important thing is peeling and crispness.
As can be seen from the above characteristics, the authentic pot-wrapped meat production is very particular.
First, the treatment of pork tenderloin before production. First, we prepare a fresh pork tenderloin. We need to remove the fascia from the meat and cut the tenderloin into 5cm long and 0.3cm thick. Don't cut it too thin, or it will break easily when sizing. After cutting, wash it twice with clear water, wash the blood in the meat with clear water, squeeze out the water, marinate it in a container, and add bottom salt and a little cooking wine. When the sliced meat becomes sticky, grab a handful of dry starch, continue to stir for later use, lock the moisture in the sliced meat, make the sliced meat more smooth and tender, and marinate for 20 minutes. Then put potato starch into a bowl, add water that is not too starch, soak for 2 hours, then pour out the water on the paste, add a little water several times to make a flowing batter that can be drawn, then pour in a little vegetable oil and stir well, so that the fried braised pork can be crispy, and then pour the marinated meat slices into the paste and stir well. (After cleaning the blood, the sliced meat must be drained, otherwise it will peel off easily after sizing. Second, fry 1. First frying: pour cooking oil into the pot and heat it. When the oil temperature rises to 40-50%, put the paddled meat slices into the pot in turn to prevent the meat slices from sticking together. After frying in medium heat, take out the oil control. 2. Second frying: When the oil temperature rises to 60%, add the fried meat slices and simmer for about 2 minutes. At this time, the meat slices are very crisp, so take them out to control the oil when they are golden yellow. 3. Quick frying for the third time: raise the oil temperature to 70% heat, fry for about 30 seconds, and take out the meat slices immediately when the color turns amber. Thirdly, the flavor of rice crust cooked with mixed juice is sweet and sour. There are two ways to cook juice. One is to cook the juice along the edge of the pot, and use the pot gas to increase the flavor and consistency of the juice, which is to cook the juice instead of "lying the juice"; The other is to fry the juice until it is slightly sticky and put it into the meat; It is to make the sliced meat evenly wrapped in the juice to achieve its crispy taste. The raw materials of pot meat juice are rice vinegar, sugar, a little salt, pepper and monosodium glutamate. Put these seasonings into a bowl, add a little water and stir well (in order to highlight its sweet and sour taste, the ratio of sugar to vinegar is 1: 1). To look good, you can add 1 and 2 drops of soy sauce to the prepared juice. Don't stir fry with sugar, vinegar and other seasonings when cooking. ) summary: the above is the main process of making pot-wrapped meat, so the pot-wrapped meat will taste better. Let's share its detailed production process together.
Fourth, the characteristics of the actual operation of pot meat: crisp outside and tender inside, sweet and sour, amber color, simple and easy to make.
1, prepare ingredients
Ingredients: 300 grams of pig spine; Accessories: onion 8g, ginger 3g, carrot 10g, coriander 5g, potato starch120g; Seasoning: 5 grams of salt, 50 grams of rice vinegar, 50 grams of sugar, 3 drops of soy sauce, 3 grams of monosodium glutamate, 3 grams of pepper, cooking wine 10 grams, and proper amount of edible oil; 2, processing ingredients
(1), clean the whole tenderloin, cut it into 5cm long and 3cm thick, wash it with clear water several times after cutting, remove the fishy smell, then take it out and squeeze out the excess water for curing. Add the right amount of salt, cooking wine and pepper, and beat all the juice into the meat. When the meat slices become sticky, add a handful of potato starch and continue to stir for later use, locking the moisture in the meat slices to make the meat slices more smooth and tender. Marinate for 20 minutes.
(2) Put potato starch into a container, soak the starch in water, precipitate, and pour off the water above, leaving a paste at the bottom. Add a small amount of water several times to make a flowing batter that can be drawn, add a proper amount of edible oil to the prepared batter and stir it evenly, then put the marinated meat into the batter and stir it until the paste hangs evenly on each piece of meat.
3) Wash the onion, ginger, carrot and coriander, and shred the onion, carrot, coriander and ginger for later use.
Third, start doing 1. Pour the wide oil into the pot. When it is about 4-5 degrees hot, put the meat slices wrapped in paste into the pot and fry them one by one to prevent adhesion. Take them out after they float, solidify and stir. Then raise the oil temperature to about 60%, reduce the heat, put in the first fried meat slices, and take them out after the second frying for 2 minutes. When frying for the third time, raise the oil temperature to 70%, add the sliced meat and fry for 30 seconds. When the meat slices are amber, take them out quickly and control the oil for later use. 2. Put rice vinegar, sugar, salt, chicken essence, soy sauce, pepper, a little water and appropriate amount of starch into a bowl and mix well for later use. 3, hot pot cool oil, pour a little oil into the pot to heat, add onion, ginger and carrot to stir fry. Pour the prepared juice into the pot and bring it to a boil. Pour it into the fried meat slices slightly, stir fry quickly so that the meat slices are evenly coated with juice, and add coriander to serve. V. Doubtful answer to pot meat 1, what kind of meat is pot meat made of?
Answer: Pork loin is usually cooked with pork loin, because the meat is tender and the dishes are tender. When the older generation cooks cook this dish, they often choose pig's trotters, that is, the meat on pig's legs. This kind of fresh and tender meat slices will also have some toughness, and the dishes made will be crisp and chewy. ? 2. What kind of vinegar is used to make pot-wrapped meat?
Answer rice vinegar, or white vinegar mixed with rice vinegar. In order not to affect the red and bright color of the whole dish, we follow a principle, that is, vinegar with lighter color, such as aged vinegar and balsamic vinegar, cannot be used, and the color is too dark. Is it okay to use white vinegar? However, a lot of white vinegar on the market is blended with acetic acid, which will have an unpleasant smell. When in use, rice vinegar is added to dilute the acidity of white vinegar. So the best choice is rice vinegar. 3. What kind of paste is used to cook pot meat?
A: Potato starch is the best, and corn starch can also be used. Potato starch, also called potato starch, is used to make pot-wrapped meat. Corn starch is usually used at home, but it is best to use potato starch (potato starch) for this dish. In some chefs' attempts, hanging paste is made of two kinds of starch respectively. Corn starch tastes hard, and it is not ideal after hanging juice. The taste of potato starch is just right, and it can keep crisp outside and tender inside after hanging juice, so it is best to choose potato starch, which is also a secret of making pot-wrapped meat. When in use, the longer the potato starch is soaked, the better the effect will be after being hung on the meat slices and fried. 4. Is the pot meat big sweet and sour, or small sweet and sour?
Answer: The traditional pot-wrapped meat is sour and sweet. Because the dishes are too sour and sweet to meet the public's dining requirements, the taste of the dishes is changed to a little sour and a little sweet. Specifically, prepare a sweet and sour juice before cooking, and add 15g white vinegar, 25g soft sugar, 10g fresh lemon juice, honey and 3g salt. Honey can relieve the sweetness of sugar, while lemon juice can make the sour taste fresher and more natural. Technical summary of crispy rice 1. Fresh and pure lean meat is mainly used to make crispy rice, which is even and regular in shape, and is easy to be cut into pieces with uniform size and thickness. The meat used for crispy rice can't have fat or tendons. The thickness of the sliced meat should not be too thin, otherwise it will be easy to fry and not too thick. If it's too thick, it won't explode easily inside. 2. The cut tenderloin must be washed several times with clear water, so that the blood in the meat will be washed clean and the fried tenderloin will be brighter. The washed tenderloin should be squeezed out, so that it is not easy to desize in the later production. 3, the batter must be adjusted into a brushed flowing batter, so that the meat pieces are evenly wrapped in the batter, and they are dropped one by one when frying to prevent the meat pieces from sticking together. 4. When frying, fry for three times to make the meat slices meet its taste brittleness requirements, and pay attention to the heat and time. The color of the finally fried meat slices is amber. Finally, the two methods of cooking are to mix the sweet and sour juice before cooking. One is boiled juice, and the other is fried juice, both of which are collected by fire, so that the meat slices are evenly wrapped in the juice, so that the meat slices are not soft or crisp. Final summary
Pot-wrapped meat is an ordinary dish with northeast flavor. Sliced pork tenderloin, marinated, wrapped in deep-fried paste, fried in a pan until amber, and then cooked in the prepared sweet and sour sauce. This dish is amber and tastes sweet and sour. Avoid cooking, now add sugar and vinegar and stir fry. As long as you master these cooking methods, you can make delicious pot-wrapped meat.