How to make the meat ribbon bottom, the authentic practice of the meat ribbon bottom

The bottom of the meat ribbon is a famous dish in Changyuan, the hometown of Chinese chefs, and it is also called one dish and two eats. The selection is Changyuan mung bean flour skin, after soaking and shredding, mixed and put into a bowl, served with fried shredded meat, and poured on the flour skin in front of the guests can be mixed, it is a classic dish with hot dishes to eat cold, fresh and salty, smooth and soft and palatable, and meat and vegetarian matching.

Stir-fried pork ribbon bottom is a traditional dish in Henan, and there were many such dishes with bottom in the past, such as roasted wide belly with bottom, shrimp with bottom, hot and sour sea cucumber with bottom, and so on. The so-called xx with a bottom is generally a combination of two dishes, one of which is a supporting role and the other is the protagonist, just like acting and making a movie. The supporting role should play the role of the protagonist, as the bottom of the dish is placed at the bottom of the plate, covered with the protagonist's dishes, the roasted wide belly is generally used to boil yellow cabbage at the bottom, shark fin with fried hibiscus or boiled silver needle at the bottom, and hot and sour sea cucumber with fried wontons at the bottom.

Stir-fried shredded pork is a very home-cooked dish, and it is used to mix flour skin as the bottom.

Step 2: Soak the powder skin and cut it into shreds, boil it in water thoroughly and soak it in cold water, control the moisture, add seasonings, mix well, and put it on a plate.

Step 3: Stir-fry the shredded meat, add the garlic sprouts and stir-fry well, add seasonings, and put it on the finished flour skin after it comes out of the pan, and it is ready to eat.

Features: Eat hot and cold, refreshing wine.

Cooking skills. The powder skin must be soaked until soft before shredding.

When mixing the dough, the soup should be more so.

Let's close our eyes and reverie first: a delicate sea bowl, on the top is the steaming and tender celery fried shredded pork, below is the smooth and refreshing mustard powder skin, the powder skin absorbs the soup of the fried shredded pork, the heat of the fried shredded pork bakes the sesame sauce garlic in the flour skin, the fresh and tender shredded meat, the fragrant parsley, the rich mustard flavor, the delicious soup, and the faint sesame sauce fragrant ......It's mouth-watering to listen to, let alone pick up chopsticks and eat it.

Speaking of the origin of the bottom of the meat ribbon, there is such a story: Changyuan has good people, who holds red and white ceremonies, and the old and young masters in the village rush to help. The victim invited a local chef who often cooks red and white ceremonies, and a few helpers who are good at cooking, to make a fire in his yard to prepare meals, and set up a table at the gate to feast relatives and friends.

In a hurry, the chef saw that there was still a cold salad on the table that was not used up, and the inspiration flashed the rest of the cold noodles into the sea bowl, and covered the fried celery fried pork shreds on it, and hurriedly served it on the table 。 As a result, when other people in the village did their errands, everyone asked the chef to do the same, so the dish was cold, hot, meat, and vegetarian in one, the taste was fragrant and refreshing, the flavors were harmonious, and the production was simple, especially suitable for family banquets, and it soon spread in Changyuan.

Having said all this, now I will share with you the method of "meat ribbon bottom": take three taels of pork front leg fine meat, four or five pieces of celery, and two pure mung bean flour skins. For the water used to boil tea, Lu Yu of the Tang Dynasty wrote in the "Book of Tea":

Its water is used in the mountains and rivers, in the rivers and under the wells. That is, the first choice is mountain water, followed by river water, and finally well water. For making meat ribbon bottoms, as a native of Changyuan, I insist that celery should be made of local celery as much as possible, pork should be made of black pig front leg meat with a growth cycle of about a year, and the first choice for powder skin is pure handmade mung bean flour skin in Gaocun, Changcun Town, and Li Xiaoyong sesame oil in Changcun Town is used for sesame oil.

First of all, put the mung bean flour skin into clean water and soak it for 2 hours, then change the soaked flour skin into a knife, cut it into chopstick-wide shreds, boil it in boiling water to cool, and then add the boiled flour skin together with the seasoning and mix well, put it on a plate, pour sesame paste, and become the "bottom" in the meat ribbon bottom dish; Cut the celery into inch segments, and set aside after soaking the water; Cut the pork foreleg into shreds, add egg white, refined salt, monosodium glutamate, cooking wine, dark soy sauce, and wet powder to starch; Heat the pot into the lard, put in the meat silky smooth, decant the oil, then into the celery section, the sauce, stir-fry slightly, out of the pot, cover on the mixed mustard powder skin, pour the soup of fried shredded meat.

The authentic preparation of the meat ribbon bottom is as follows:

Ingredients: 100 grams of small tenderloin, a handful of sweet potato vermicelli, 200 grams of leeks, 5 cloves of garlic, a teaspoon of sesame paste, 2 tablespoons of aged vinegar, 2 tablespoons of Weijixian, 2 slices of ginger, a little sesame oil, 1 tablespoon of Liushisheng town wine, 1 tablespoon of starch.

1. Grab a handful of vermicelli and soak it first.

2. Cut the small tenderloin into strips, pour in cooking wine, the taste is very fresh, a little starch, cut the ginger into foam, stir well, and marinate for 20-30 minutes.

3. Cut the fresh chives into sections and set aside.

4. Boil the pot, boil the vermicelli, then cool the boiling water, add minced garlic, 1 tablespoon of sesame paste, 2-3 tablespoons of aged vinegar, 1 tablespoon of sesame oil, 1 tablespoon of extremely fresh flavor, mix well.

5. After the cold mix, it can be plated.

6. Heat the oil, after heating, first fry the marinated tenderloin and break it off, and then pour in the cut leeks and stir-fry.

7. Stir-fry so that you can get out of the pot.

8. Pour it directly into the noodles that have just been mixed cold, and it is done, and you can eat it directly after serving.

<>1. A handful of wakata tanlun vegetables, a piece of pork, half a carrot, half a box of crab mushrooms, accessories, an appropriate amount of salt, two slices of ginger, an appropriate amount of green onions, an appropriate amount of peanut oil, a teaspoon of light soy sauce, and two dried chili peppers.

2. Cut off the stem part of the wakame, and the leaf part can be eaten cold, but the ridge part can be fried and eaten because the tung is not hard. Add an appropriate amount of water to the pot, bring the water to a boil over high heat, add the wakame stalks after the water boils, and blanch the water. Then take it out, put it in cold water and soak it for two hours.

3. Cut the wakame stalks into water chestnut slices, peel the carrots and slice them, cut the pork into shreds, and prepare a small handful of crab mushrooms.

4. Heat the iron pot first, add an appropriate amount of peanut oil, then put the shredded pork into the pot, fry until it changes color, add the green onion and ginger shreds and red pepper and fry until fragrant.

5. Set aside the fried shredded pork, put the carrot slices in the pan, and stir-fry over medium-low heat until soft.

6. Add the crab mushrooms, continue to keep the heat medium-low, and fry until the crab mushrooms come out of the water.

7. Finally, put the wakame stalks in a pot and stir-fry over high heat for one minute.

8. According to personal taste, add an appropriate amount of salt, put in a small spoon of light soy sauce, stir-fry evenly and then get out of the pot.

The method of making shredded meat is quite simple, first of all, put the meat in water and cook it for half an hour, and then you can get shredded meat.

When the tenderloin is shredded, it becomes shredded meat.

Stir-fry shredded pork.

Ingredients: 400 grams of lean pork, 5 dried chilies, green onions, ginger, garlic, salt, cooking wine, sesame oil, monosodium glutamate, soy sauce, vegetable oil.

Method: Wash the lean pork and remove the tendons, cut it into thick shreds, and marinate it in cooking wine. Wash the dried peppers, remove the seeds and cut into thick strips; Wash the green onion, ginger and garlic separately and cut into thin strips.

The pot is boiled until it is 60% hot, put in an appropriate amount of vegetable oil, put in the dried chili shreds, fry until it changes color, then pick it up and set aside, and then put the marinated shredded meat into the oil pan and stir-fry, from the sauté to the sound of the explosion, until the shredded meat is dark yellow, and the dried chili shreds and ginger shreds and garlic shreds are stir-fried. Add a little soy sauce to color, add shredded green onions, salt, monosodium glutamate, drizzle with sesame oil, and stir-fry evenly.

Fish-flavored shredded pork. Ingredients: 200 grams of pork, 50 grams of black fungus and magnolia slices, fresh soup, vegetable oil, chopped green onion, minced ginger, minced garlic, pickled red pepper, salt, vinegar, sugar, soy sauce, water starch, monosodium glutamate, cooking wine.

Method: Wash the pork and cut into shreds; Finely chop the soaked red peppers; Wash the black fungus and magnolia slices after water and cut them into shreds. Mix the shredded meat with cooking wine, salt, water starch and marinate to taste; Sugar, vinegar, soy sauce, water starch, fresh soup, and monosodium glutamate are mixed into a sauce.

Pour oil into the pot and heat it, put the shredded meat and fry it quickly, then add the soaked red pepper, minced ginger and minced garlic to stir-fry the flavor, add the magnolia shreds and black fungus shreds and stir-fry, pour in the right sauce, stir-fry well, and sprinkle with chopped green onions.

Shredded pork in Kyoto sauce. Ingredients: 250 grams of shredded pork loin, 4 green onions, 1 egg (take egg white), soy sauce, sugar, cooking wine, sweet noodle sauce, tomato paste, sesame oil, vegetable oil.

Method: Add egg white, soy sauce and cooking wine to the shredded pork tenderloin and marinate for 10 minutes; Take the green onion and cut it into shreds, put it evenly on a plate, and set aside. Pour vegetable oil into the pot and boil until it is 60% hot, put in the shredded meat and quickly slide it open, remove it after it is broken, and drain the oil.

Leave the bottom oil in the pot, burn until it is hot, add sweet noodle sauce, tomato sauce and sugar, turn to low heat and fry until bubbling, add shredded meat and stir-fry quickly over high heat to taste, pour sesame oil out of the pot and put it into the green onion plate.

Sichuan-style shredded pork. Ingredients: 150 grams of pork tenderloin, 2 black fungus, 1 egg, 5 water chestnuts, vegetable oil, minced ginger, chopped green onion, minced garlic, soy sauce, water starch, sugar, vinegar, rice wine, spicy bean paste.

Method: Wash the black fungus and slice it; Peel the water chestnuts, wash them, crush them with a knife, and chop them into fine pieces; Beat the eggs into egg juice. Wash the pork tenderloin, cut it into thin strips, put it in a bowl, add soy sauce and water starch, add a little egg juice, mix well, and marinate for 6 minutes.

Pour oil into the pot and boil until it is 50% hot, add shredded meat and fry it quickly over high heat until the meat turns white, and remove it. Continue to heat the remaining oil, stir-fry minced garlic, minced ginger and spicy bean paste, add black fungus, water chestnuts, chopped green onion and shredded pork and stir-fry evenly, then add mixed sugar, vinegar and rice wine and stir-fry evenly.

Stir-fried shredded pork with garlic sprouts.

Ingredients: 200 grams of garlic, 200 grams of pork (lean), 1 red pepper, 1 persimmon pepper, oil, salt, 1 piece of ginger, 2 garlic pieces, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon corn starch, 2 teaspoons rice wine, 1 2 teaspoons sugar.

Method:1Cut the lean meat into shreds, add rice wine, drop a few drops of water, add light soy sauce and dark soy sauce, stir in one direction, add corn starch and mix well, put 2 teaspoons of oil, mix well and marinate for 5 minutes.

2.Ginger and garlic minced; Slice the green and red peppers into shreds; Wash the garlic moss and cut it into sections.

3.Put oil in a hot pan, put ginger and garlic foam and fry until fragrant, put in the shredded meat and slide it off over high heat, and remove the clean meat.

4.Cook a little water with base oil, add garlic moss, add green and red pepper shreds and stir well, add sugar, light soy sauce, salt, add smooth shredded meat, and stir-fry evenly.

Fish-flavored shredded pork. Ingredients: pork loin, fungus, green pepper, green onion, ginger and garlic, cooking wine, corn starch, salt, oil.

Method:1Shred the lean meat, add a pinch of salt, cooking wine and cornstarch and marinate for 10 minutes;

2.Shredded water fungus and green pepper;

3.Chop the green onion, ginger and garlic and set aside;

4.Add vinegar, sugar, starch, cooking wine, etc. to make the sauce;

5.After the oil is heated in the wok, add the meat and stir-fry until the shredded meat turns white, add the sauce and stir-fry well;

6.Pour in the green peppers and fungus, decorate the sauce in a small bowl with high water, stir-fry until the sauce is thick and evenly coated with the shredded meat and ingredients.

Meat ribbon bottom. 1.Put the flour skin in water, cut it into strips as wide as leek leaves, and add salt, vinegar and monosodium glutamate.

Garlic juice, minced ginger and mustard salad, put in a deep plate (bowl) to half as the bottom. 2.Shred the lean meat and add salt, soy sauce and water starch.

or eggs) mix well, fry in hot oil until eight ripe, add the chopped garlic moss, stir-fry and put it into a plate (bowl) with flour skin.

Chinese name. Meat ribbon bottom.

Taste. Fresh and salty, smooth and soft and palatable.

English name. shredded meat with bottom

Seasoning. Green onions, garlic, salt, cooking wine.

Soy sauce, balsamic vinegar.

Sesame oil. Classify.

Henan cuisine. Main ingredient.

Lean pork. Name Sale.

This is Changyuan County, ---which has the reputation of "culinary hometown" in Henan Province.

It's not a blind cover, Liu Sen, the secretary of Changyuan County, was in the Great Hall of the People back then.

The 2005 International Food Festival was also held in Nagagaki (traditional home cooking).

Tradition. This is often called in traditional Henan cuisine, such as "shrimp with bottom", "meat ribbon bottom", etc., which is actually another name for eating two dishes in one dish. "Meat ribbon bottom" is a famous dish in Changyuan, the "hometown of Chinese chefs".

In 2005, it was rated as "Henan Famous Dish". The mung bean flour skin of Changyuan Gaocun is selected, soaked and shredded, mixed and put into a bowl, and served with the fried shredded meat. It can be mixed with noodles in front of the guests, and it is a classic dish that is eaten hot and cold, fresh and salty, smooth and delicious, smooth and delicious, and with meat and vegetables.

It is said that the Henan Provincial Party Committee.

Deputy Secretary Wang Quanshu has a soft spot for this dish.

Stir-fried pork ribbon bottom is a traditional dish in Henan, and there were many such dishes with bottom in the past, such as roasted wide belly with bottom, grilled shark fin with bottom, hot and sour sea cucumber with bottom, and so on. The so-called bottoming is generally a combination of two dishes, one of which is a supporting role and one is the protagonist, just like acting and making a movie. The supporting role should play the role of the protagonist, as the "bottom" of the dishes are placed at the bottom of the plate, covered with the protagonist's dishes, and the roasted bread belly is generally used to pat the bottom of the yellow cabbage, and the shark fin is fried with hibiscus or boiled silver needles.

The bottom, hot and sour sea cucumber is ...... with fried wontonsStir-fried shredded pork is a very home-cooked dish, and it is used to mix flour skin as the bottom.

The combination of shredded meat and flour skin is usually understood as shredded meat mixed with flour skin, in fact, shredded meat mixed with flour skin and fried meat ribbon bottom are two different dishes, shredded meat mixed with flour skin is a cold salad with a little shredded meat (adding shredded chicken is also OK, called shredded chicken mixed with flour skin), the taste is generally based on garlic flavor, and there is also mustard flavor.

The bottom of the fried meat ribbon is a combination of two dishes, that is, fried shredded meat + mixed powder skin, the mixed powder skin here is also a little different from the shredded meat mixed powder skin, the shredded meat mixed powder skin can be completely cold, or it can be mixed warmly, but the mixed powder skin in the fried meat ribbon potato guess bottom should be completely warmly mixed with the powder skin, and the fried shredded meat should also be fried by the technique of stir-frying.

It is not difficult to understand that although this dry reel is a dialect, most Henan people know that this dry reins (that is, stir-frying) technique does not require the process of lubricating oil.