What does buckle meat mean? What kind of meat is buckle meat

Because the Chinese pronunciation of Core is similar to the button meat, some people use the button meat as its confession.

Most of the buckle meat is pork belly, and there are many buckle mouth practices, and there are many buckle meat:

Braised button pork, dried bamboo shoots, sauerkraut button meat, fermented bean curd button meat, button strip meat, taro button meat, swastika button meat, plum vegetable button meat, potato button meat, salt vegetable button meat, winter vegetable button meat, Dongpo button meat.

Sprouts button meat) dried beans button meat. Bad buckle meat, etc.

Kou Pork is a dish made from pork, and the "button" of pork refers to the process of steaming or stewing meat until it is cooked through, and then poured into a bowl.

It is said that it is called "Meizhou Three Treasures" at the same time as salt-baked chicken and stuffed tofu, select the plum vegetable core of Hengli Tuqiao, soak it in clear water until it is refreshing and light, cut the plum vegetables into several sections for later use, select the pork belly, scrape the skin of the pork belly clean, boil it thoroughly in the soup pot and take it out, put it on the skin while it is hot, fry it in the hot peanut oil pot, fry it for color, soak it in the clean water basin to soak, and then cut it into three to four mm thick large meat slices, wash the pot and inject peanut oil, and fry the green onion, ginger, garlic and star anise to fry the flavorPut the pork belly and fry for a while, then add the soup, white wine, salt, light soy sauce, sugar, and after the soup is boiled, move it to a low heat and simmer until it rots. Then take out the roasted pork belly, put the meat (with skin on the bottom) in a bowl one by one, spread a layer of plum cabbage on top, then pour in the original soup, and steam it thoroughly in the basket. When you go to the dish, decant the original soup, turn the meat upside down and buckle it on the plate, the original soup tastes good and boils, thickens it with water starch, and pours it on the meat.

The characteristics of this dish are: the meat is rotten and fragrant, it tastes salty and slightly sweet, and it is fatty but not greasy.

Dried pork shoots, choy sum, green onion, ginger, cooking oil, salt, monosodium glutamate, soy sauce, rice wine, starch, sugar.

1 First wash and blanch the pork strips, put the whole piece into a pot, add water, soy sauce, sugar, rice wine, green onions, ginger, boil and simmer until colored, remove and cool, and set aside. Put the dried bamboo shoots in a pot and cook for 12-15 minutes.

2 Cut the roasted meat into 15 cm square pieces, then batch them into a pagoda shape with a knife, embed dried bamboo shoots in the pagoda, steam for about 60 minutes, and take them out and buckle them into a plate after steaming.

Ingredients: 250 grams of pork belly, 100 grams of Sichuan winter vegetables, 25 grams of pickled chili, 25 grams of vegetable oil, 25 grams of soy sauce, 2 grams of salt, 8 grams of Sichuan tempeh, ginger and garlic.

Operation: (1) Cook the pork in plain water, remove it and wipe the oil and water off the meat skin with a clean cloth, and smear it with some soy sauce. Wash the winter vegetables and cut them into cubes, soak the peppers and cut them into short joints, and slice the ginger and green onions.

2) Heat a frying spoon, pour a little oil, put the meat skin down when the oil will open, fry until browned, and then cut the meat into 7 cm long slices.

3) Place the meat at the bottom of the bowl according to the fish scales with the skin downward, pour cooking wine, soy sauce, add salt, and then put in about 5 black beans and 2 3 chili peppers and winter vegetables, and steam for 2 hours in the upper drawer. The food is sometimes flipped on a plate.

500 grams of pork belly, 400 grams of taro, appropriate amount of spinach, 1 gram of minced garlic, 1 gram of star anise, grams of salt, 5 grams of sugar, 25 grams of soy sauce, 10 grams of starch (wet), 1500 grams of peanut oil, 15 grams of fermented bean curd (red).

1. Cut the taro into rectangular cubes 6 cm long, 4 cm wide and 4 cm thick; Peel off the hair on the skin of the meat with fire, scrape and wash it, put it in a pot of boiling water and cook it until it is soft, take it out, and coat it well with soy sauce (10 grams);

2. Mix garlic, southern milk, refined salt, star anise, sugar and soy sauce (10 grams) into a sauce;

3. Heat the wok over medium heat, boil the oil until it is eight ripe, put in the taro pieces and fry them until cooked, then put in the pork and fry them for about 3 minutes until they are bright red, pour them into the fence and drain the oil, rinse and rinse them with water for about 30 minutes, and take them out and cut them into pieces of the same size as the taro;

4. Put the meat pieces into the sauce bowl and mix well, then put the skin down one by one, arrange the taro pieces in a large bowl, steam them on medium heat for about 1 hour until they are soft and rotten, and then buckle them in the large plate; garnished with blanched greens around the perimeter;

It is nutmeg, nutmeg ** is the ginger plant round cardamom, so it is also called round cardamom, meat buckle.

1. The appearance is mostly oval, the length is 3cm, the width is about 2cm, the surface is mostly gray or gray-yellow, and the texture is hard and not fragile.

2. The skin and kernel of nutmeg have a very special strong aroma, and the taste is spicy, slightly sweet and bitter.

3. Nutmeg not only has the seasoning function of increasing flavor and removing fish, but also has a certain antioxidant effect.

Nutmeg spice effect.

In addition to being often used in the production of brine, nutmeg can also be used in some dessert processing, such as the pudding and chocolate we often eat, and an appropriate amount of nutmeg is added during processing. As a spice, whether it is its false skin or kernel, it can actually be applied, but the properties of the two are different.

In the compound application of spices, nutmeg not only brings aroma, but more importantly, it can bring the effect of enhancing the freshness of ingredients and promoting glutinous taste. And because it can be used in a variety of cooking methods, it is a natural companion to a variety of ingredients. The characteristics of the ingredients are different, so when you use nutmeg with different ingredients, the amount of nutmeg will vary depending on the ingredients.

Button meat is a famous dish in Guangxi, and it must be eaten during the New Year.

Prepare pork belly, taro, oil, soy sauce, sugar, salt, etc. in advance. Wash the pork belly with skin first, cook it directly in water, cut the cooked pork belly into cubes after cooling, and use a steel needle to evenly spread the dense thorns on the skin of the pork belly, mix it into a sauce with soy sauce and honey, and evenly spread it on the meat skin with ginger slices; Put the pork belly skin side down, put it in a hot oil pan and fry it over medium-low heat until the pork belly skin is golden, and then you can get out of the pot; Cut the taro into thick slices, fry them slightly over low heat in the oil pan, and then cut the pork belly into a comb shape after being burned with oil, and put a piece of meat and a piece of taro slices in a bowl with the skin facing down at intervals, and then put various condiments such as soy sauce and cooking wine, steam them in a steamer for 1 hour, steam the meat and taro slices, and when serving, cover the bowl with a bowl of mouth-to-mouth on the bowl containing the taro button meat, and after the reverse buckle is over, the meat skin can be served on the table with the skin facing up. The implication of the reverse buckle has the meaning of transshipment and better life in the coming year.

When eating, sandwich a piece of buckle meat, a piece of taro, known as the taste of meat, the fragrance of meat is satisfying.

Remember, taro must be made from Lipu taro in Guangxi.

It is said that during the Northern Song Dynasty, when Su Dongpo was an official in Huizhou, he specially sent two famous chefs to Hangzhou West Lake to learn cooking skills, and the two famous chefs returned to Huizhou after learning their skills. Therefore, it can be seen that plum cabbage buckle meat originated in Huizhou, Guangdong, and belongs to Cantonese cuisine.

The ingredients used are: pork belly, dried plum vegetables, green onions, ginger slices, cooking wine, white sugar, light soy sauce, dark soy sauce, five-spice powder, chicken essence. Wash the pork belly, cut it into cubes, and soak the umeboshi in warm water for 20 minutes.

Boil a pot of boiling water, add the chopped pork belly, add the green onion, cooking wine, ginger, and cook for four or five minutes. Then remove the pork belly and spread light soy sauce evenly on the surface of the pork belly to make it colored. Then start an oil pan, put in the pork belly and fry it over medium-low heat after the oil temperature rises, fry it until the skin is crispy, then you can remove it and put it in cold water (ice water is better).

After the pork belly is cooled, the skin is downward, slowly sliced, and try to cut it as thin as possible, no matter how good it is cut, it will not affect the taste. Lay the slices of meat neatly in a basin, usually from left to right, and place the excess slices on top. Be sure to rinse the soaked umeboshi several times, because the umeboshi is very sandy, and spread the washed umeboshi vegetables evenly on the freshly stacked meat slices after squeezing the water out.

Take a clean container, pour in light soy sauce, cooking wine, white sugar, chicken essence, five-spice powder and stir well, slowly and evenly pour the seasoned juice into the basin of plum cabbage button meat, and finally press the plum cabbage, the plum cabbage should not be too moist, press it to have juice just right, marinate for two hours after adjusting the juice. The pickled plum cabbage button meat, covered with tin foil, and steamed for about an hour to an hour and a half. After steaming, find a plate that is larger and a little deeper than the pot of steamed meat, put the pot upside down on the plate, and then flip it over vigorously.

Flip it over, and the meat will be on top of the plum cabbage, and sprinkle with some chopped green onions or coriander.

Button pork is a common Chinese dish made with pork, and canned button meat is also a common canned food. The "button" of buckle meat refers to the process of steaming or stewing meat until it is cooked through, and then turning it upside down in a bowl. Buckle meat originated in Guangdong, with plum vegetables buttoned meat is the most famous, and the general narrow sense of buckle meat refers to plum vegetable buckle meat.

Plum cabbage button meat Ingredients: 700 grams of pork belly, 100 grams of plum vegetables. Seasoning: 600 grams of vegetable oil (about 60 grams of actual consumption), 120 grams of oil, 100 grams of chicken broth, 10 grams of wet starch, 20 grams of sugar, 30 grams of soy sauce, a small amount of minced garlic.

Method: (1) Boil the meat on a simmer in broth until 6 7 is ripe, then take it out. Paint with soy sauce.

2) Pour vegetable oil into a frying spoon, boil until 7 or 8 is hot, put the boiled meat in, fry it until it is bright red, take it out, and then put it into clean water to rinse thoroughly (use running water to float until there is no oil slick, which is the key link in the production of this dish). 3) Cut the meat into large slices 10 cm long and cm thick, and place the skin down in a bowl one by one. (4) Wash and chop the plum cabbage.

Pour oil into a stir-fry spoon on a hot fire, stir-fry the garlic, fry the plum cabbage and sugar, take it out and put it on top of the meat. (5) Mix the chicken broth and soy sauce into the sauce, pour it into the meat bowl, and steam it in the basket drawer over high heat for 40 minutes. (6) Pour out the juice and put the plum cabbage on a plate.

Add the original juice to wet starch and pour it into the meat surface.

What is the button meat, why is it called button meat, button meat is a kind of pork, made of pork belly of pigs, the practice is more special, after the meat is done, use a bowl to buckle the plate, so it is called button meat, so the button meat is the part of pork belly.

What is the button meat? Why is it called button meat? Button meat is made from pork belly, which is cut into slices. Then cut the dried tofu into slices and add condiments, put it in a pot and steam it, and when it is steamed, the meat is buckled on the plate.

Button pork refers to a Chinese dish made with pork. Button meat refers to the process of steaming pork at high temperature until it is fully cooked, and then pouring it into a bowl.

Button pork is a delicacy made from pork belly. Because it is buckled to the plate with a bowl, it is called button meat.

I think the button meat is made of pork! With pork belly, cut into large cubes! Cook it for seven minutes, slice it in a bowl, put in green onions, ginger, garlic seasonings, soy sauce, etc., steam it in a pot for 15 minutes, and put the meat in the bowl and the skin upwards on the plate, which is called buckle meat!

Button meat is made of pork, that is, often said pork belly, because in the production process, when the meat is steamed or stewed until it is cooked thoroughly, it is poured into the bowl, so it is called button meat, button meat originated in Guangdong, the most famous plum vegetable button meat, the general narrow sense of button meat refers to plum vegetable button meat, now button meat is very popular in the north, and it is particularly popular.

In fact, the button meat is the process of steaming or stewing the pork until it is fully cooked, and then pouring the lid from the pot to the bowl or plate, which is called "buckle". Buckle meat originated in Guangdong, among which plum vegetables are the most famous.

Buckle meat is a delicacy based on the pork loin, the full name is plum cabbage buckle meat, the taste is smooth and not greasy, the reason why it is called buckle meat is to lay out the plum vegetables and then buckle the meat from the bowl when it is cooked.

After the meat is cooked, it is cut into slices and then fried in an oil pan, and then put it out and put it on the peppercorns, the big ingredients, the old soy sauce is very fresh, steam for 30 minutes, take out the buckle plate, then call the button meat.

Button meat is a famous dish in China, generally use pork belly, squeeze the oil dry after cooking, cut into large slices, and then put it in the bowl to steam, put the skin close to the bottom of the bowl, spread the soaked plum vegetables, steam for two hours, cover it with another bowl after coming out of the cage, and the meat is on top, so it is called button meat.

Button meat is a classic dish. Made with pork.

Because it is steamed in a bowl first, and then it is reversed into another plate after steaming, it has the name "button meat".

The result of such a complicated process must be delicious. Buckle meat generally appears on the banquet, or during the New Year's festival or something, because it is more troublesome, so no one usually does it at home. Button pork can be regarded as a classic dish.

What is Button Meat? Why is it called button meat? Cut the pork belly into slices, steam it in the pot, and put it on the plate, which is called button meat.

Button meat is made of pork belly and salted vegetables, etc., and then steamed in a pot, because the bowl is buckled back when eating, so it is called button meat.