The practice of cured meat and steamed buns, the practice of cured meat and steamed buns Introductio

Material. Pork belly, self-rising flour.

Seasoning. Cooking wine, soy sauce, rock sugar, chili pepper, salt, cinnamon, bay leaves, ginger slices, star anise, Sichuan pepper, broth.

Method. 1. Wash the pork belly and cut it into large pieces, then blanch it and take it out, cut it into small cubes, or you can stew it and then chop it after it is finally stewed.

2. Put the processed diced meat into another pot and add the stock, cooking wine, and sauce.

Oil, rock sugar, chili, salt, cinnamon, bay leaves, ginger slices, star anise, peppercorns, boil over high heat, turn to low heat, simmer slowly, it will be better for a longer time, if you don't have time, 2 hours is also to be guaranteed, salt is best to put after, and finally stew until the soup is roughly dry.

3. Don't forget to mix the dough so that the dough can ferment for time, mix the self-rising flour with an appropriate amount of warm water, cover with a lid, or attach plastic wrap, and set aside for fermentation until the dough becomes twice as big as the original. (If you don't have self-rising flour, you need to boil the yeast flowers with warm water, then pour it into the flour and form a dough.) ）

4. After the dough is fermented, put it on the cutting board, knead until the dough is smooth, divide the dough into several small parts, knead each part round, and roll it into a round cake.

5. Heat the pan, don't put oil, put the rolled round cakes in turn, cook them over low heat, look carefully when burning, don't forget to turn over, the baking time can be slightly longer, it is best to burn until crispy on the outside and soft on the inside. You can also only bake until it is half cooked, and then take it to the oven to bake, in order to save trouble, we will skip the baking step and cook it directly with fire.

6. Because the meat has been chopped at the beginning, now you can eat it directly into the bun, if it is a large piece of meat stew, now you need to chop the meat, you can add marinade while chopping, if you like to eat coriander, you can also add minced coriander.

It's so simple: it's minced meat and soup.

1. Ingredients: 600 grams of pork, 450 grams of flour.

2. Excipients: 200 grams of sugar, 1 2 tsp yeast (dry).

3. Seasoning: 50 ml salad oil, 1 tablespoon salt, 20 grams of rock sugar, 20 grams of green onion, 15 grams of ginger, 1 star anise, 40 Sichuan peppercorns, 1 cinnamon, 1 tablespoon cooking wine, 1 tablespoon dark soy sauce, 200 ml of water, 40 fennel seeds, 4 slices of hawthorn, 8 tangerine peels, 1 grass fruit, 3 bay leaves, 1 4 tsp baking powder, 1 4 tsp alkali.

4. How to color sugar: Put 20ml of salad oil and 20 grams of rock sugar in the pot, turn on low heat (rock sugar is very hard at first, and it can be crushed with a shovel slowly after heating); After dissolving the rock sugar, stir continuously until the sugar solution bubbles, and pour 200ml of boiling water (pay attention to prevent hot water from splashing and scalding); Stir and cook until combined; The fried sugar is brownish-red.

5. The practice of cured meat: wash the front shoulder meat, soak it in enough water for 2 hours to remove the blood (or blanch to remove the blood). Slice the green onion and slice the ginger; Put the stewed meat into the bag; Cut the front shoulder meat into suitable chunks.

Add green onions, ginger slices, sugar, dark soy sauce, cooking wine, salt, stewed meat packet and water to the electric saucepan and stir well, cover the pot; Turn the button to high heat, turn off after 3 hours (when the meat is stewed, if there is foam to skim off), continue to let the meat simmer in the soup for 2 hours to make it more flavorful (if you use a regular soup pot, you can boil on high heat, turn to low heat and simmer for 2 hours, then turn off the heat and simmer).

6. The practice of Baiji bun: mix flour, baking powder, and edible alkali evenly. Dissolve the dry yeast into 160 grams of water, stir well, and let stand for 3 minutes; Put the powder in a basin and pour in the salad oil to mix; Slowly pour in the yeast water and stir quickly with chopsticks; When it is snowflake-shaped, knead the flour into a dough (with 160 grams of water, at this time the dough is slightly dry and hard); Put another 20 grams of water into a small bowl, spread out the mixed dough, dip 20 grams of water in your right hand, make a fist to plunge the water into the dough, and then knead the dough evenly, each time you must knead the water evenly after the dough, and then dip it in the water again (with more such steps, the bun made is more chewy); After kneading the dough until smooth, put it in a basin and cover it with plastic wrap to ferment for 1 hour; Continue to knead the fermented dough repeatedly until the surface is smooth and there are no obvious holes after cutting, and knead the dough into a thick stick; Divide into 8 equal parts of flour; Take a dough and knead it repeatedly until it is smooth and elastic; Roll into slender strips with a diameter of about one; Roll into slender strips in turn; Roll the strip flat with a rolling pin from 1 cm from the top; It is then rolled down from the top to form a cylinder; Place the rolled cylinder vertically on the board and press it flat by hand; Then use a rolling pin to roll out the dough into a green dough with a diameter of about 10cm; Heat the pan over low heat without adding oil, put the green dough into the pan, cover the pot, and turn over after the bottom surface is golden brown, and burn both sides until golden brown.

7. The practice of meat sandwich buns: baked white Ji bun, stewed bacon meat, white Ji bun is cut horizontally from the middle, take an appropriate amount of bacon meat while chopping and pouring the soup in batches, and sandwich the chopped bacon meat into the bun.

Fortunately, I will come, I think there are 2 businesses in Guiyang that are very good! I didn't inquire, I'm from Guiyang, I used to buy it often, it's very popular, it seems like 2 pieces a piece? You are indeed too little, hehe, the floating population in the urban area is the largest, but the façade is also very expensive, and the school is defective, because there is no business during the holidays, Guizhou has no university town for the time being, but you can consider developing in Huaxi, which is relatively good compared to the urban area.

But if you want to set up a stall, it may not work, and now you are not allowed to do it.

Cured meat sandwich bun is a special delicacy in Shaanxi, crispy and delicious, salty and juicy, many people can't stop this snack, today I will share this secret bacon meat sandwich method, the recipe steps are here, to ensure that it is tender and juicy, it is not enough to eat two at a time!

The practice of cured meat.

Ingredients: pork belly or pork foreleg meat, green onion, ginger and garlic, rock sugar, cooking wine, salt, light soy sauce, dark soy sauce, Sichuan pepper, star anise, bay leaf, cinnamon, grass fruit, fennel, nutmeg, grass cole, angelica, cloves. First of all, make braised soup, take a cleaned old hen, chop the pork ribs into large pieces, blanch and put them in the pot, add an appropriate amount of water, put in ginger slices, green onions, cooking wine, light soy sauce, dark soy sauce and other seasonings, boil over high heat and then turn to low heat and simmer for 4-5 hours.

Wash the pork with the skin and cut it into large pieces, put it in a pot under cold water, boil it over high heat, skim off the foam, remove it and drain it for later use; Pour an appropriate amount of oil into the pot, add rock sugar, fry the sugar color over low heat, and fry until the rock sugar melts. Pour in the blanched meat, stir-fry evenly and color, then pour the meat pieces into the braised soup, add star anise, cinnamon, bay leaves and other spices, simmer slowly over low heat, and stew until the meat is soft and rotten.

The practice of white Ji bun.

Ingredients: flour, yeast powder, warm water, baking powder. Pour flour into a basin, add an appropriate amount of yeast powder, warm water and dough, knead into a smooth dough, cover with plastic wrap and let it rise in a warm place for half an hour, and send it to twice the original size.

Pour an appropriate amount of baking powder into the dough, then pour an appropriate amount of flour, continue to knead the dough, cover with plastic wrap and let it rise for another 10 minutes.

Divide the dough into small pieces of equal size, knead the dough, roll it out into a cake, and let it sit for 5 minutes. Heat the pan, brush with a thin layer of oil, put the rolled cake in and cook, turn on the heat when it is almost baked, and burn the cake better. The authentic thing is to bake the cake in the oven for another 5-10 minutes when it is half-cooked, so that the baked cake is crispy on the outside and tender on the inside.

After the bacon and white bun are done, take out the bacon and chop it into minced pieces, add some preserved sauce and green pepper while chopping, the more chopped the better, and finally sandwich the chopped meat into the freshly baked white Ji bun.

You can also make authentic meat buns at home.