Where is the dish of oil bean button pork? Walking oil tempeh button meat is a dish of which place

We all know that Hunan people especially like to eat spicy, so their representative dishes generally taste very spicy, which is not something that ordinary people can bear. But don't think that Hunan cuisine is all spicy, not spicy, but very delicious dishes - take oil and black bean sauce and button pork. Fermented bean sauce is one of the representative dishes of Hunan cuisine, which is made of Liuyang tempeh and pork belly as raw materials and made by a certain process, which is well-known at home and abroad, and is deeply loved by everyone.

Soy bean sauce is a famous dish of the Han nationality in Hunan, which belongs to Hunan cuisine. It takes Liuyang tempeh as the main seasoning, with a rich fragrance, not greasy to eat, soft and delicious. It has a great reputation not only at home but also very well abroad.

Pork rib meat: Pork belly is rich in high-quality protein and essential fatty acids, and provides heme and cysteine to promote iron absorption, which can effectively improve iron deficiency anemia in the human body, and has a good effect of nourishing kidney and blood, nourishing yin and moisturizing dryness.

Tempeh: Tempeh is rich in protein, fat and carbohydrates, as well as amino acids, vitamins and minerals needed by the human body, which can play a good role in promoting appetite and appetizing.

If you combine pork ribs and tempeh and eat them steamed, not only can the nutrition of pork and tempeh be integrated with each other, but it is also more appetizing, especially when you have no appetite, it is undoubtedly a very appetizing dish.

Material:

750 grams of pork rib meat (pork belly), 25 grams of soy sauce, 2 grams of salt, 50 grams of tempeh, 60 grams of peanut oil, 50 grams of rice wine.

Method:

1. Remove the hair on the skin of the prepared pork ribs, wash them, put them in a pot, add an appropriate amount of water and cook them until they are mature, then remove and drain the water;

2. Pour the rice wine while it is hot;

3. Put the wok on a hot fire, add peanut oil, burn until it is hot, put the pork belly skin down into the pot to remove the oil, and start the pot when the meat skin is fried red;

4. Put the pork belly into the soup pot and cook it for a while, and remove it when the meat skin is wrinkled;

5. Put the pork belly skin down on the cutting board, first cut it into large slices 10 cm long and 1 cm thick, and then cut it horizontally but without cutting it;

6. Then arrange the cut pork belly skin down in the bowl, and arrange the remaining corner meat into a trapezoidal arrangement on the edge of the bowl;

7. Evenly put in refined salt, soy sauce and tempeh, steam in the basket until soft, take out the flip buckle and put it on the plate.

Tempeh is a special condiment of Hunan cuisine. There are tempeh unearthed from the Western Han Dynasty tomb in Mawangdui, Changsha, so we deduce that at least 2,100 years ago, the Hunan people mastered the production method of tempeh. The combination of tempeh and pork ribs is a famous dish with Liuyang tempeh as a seasoning.

The dish is bright in color, brown and red in the flesh and markings, like tiger skin, and is also known as "tiger skin button meat".

Oily bean drum button meat is a special dish in Hunan Province; First of all, use the pork belly, soy sauce, tempeh, peanut oil, boil the pork belly, put it in a pot and simmer, put the tempeh in it, and cover the pot and bowl when the meat is cooked to a certain extent.

This is a famous dish in Hunan Province. The method of making is to first heat the oil in the pot, put the meat into the pan and fry it, and then put in some seasonings to marinate, after marinating, then put the tempeh into the pot for stir-frying, and finally pour the fried tempeh on top of the meat.

Cuisine: Hunan cuisine; Blanch the pork belly, pour in the soy sauce cooking wine to marinate to taste, pour oil into the pot, add tempeh, slice the pork belly into the pot, pour in the flavor is extremely fresh, pour in the soy sauce and fry for about 5 minutes.

Soy bean sauce is a local dish in Hunan and Sichuan.

Ingredients: 750 grams of pork belly with skin.

Seasoning: 75 grams of Liuyang black black bean sauce, 50 grams of sweet wine juice, 3 grams of soy sauce, 600 grams of tea oil (about 75 grams of actual consumption), 7 grams of chicken essence, 3 grams of salt, 5 grams of chopped green onions.

Preparation method: 1. Burn the pork belly with an open flame and wash it in hot water. 2. Put the meat in boiling water and boil over high heat for 5 minutes, remove and wipe dry, and immediately smear with sweet wine juice and soy sauce and marinate for 10 minutes.

3. Put oil in the pot and boil it until it is 60% hot, change the heat to low and oil the pork belly skin down for 3 minutes, remove it when the meat skin is fried until the jujube is red, and then soak the meat in 80 degrees hot water (you can maintain this temperature over a slight fire) until it wrinkles. 4. Cut the meat into large slices of 6 cm square and cm thick, arrange the meat skin down neatly in the bowl, sprinkle the tempeh, chicken essence and salt evenly on the meat, steam it on high heat for 10 minutes, take out the meat buckle plate, hook the original juice and sprinkle the green onion on the meat.

Features: The entrance is fat and not greasy, the soy sauce is fragrant, soft and delicious.

Ingredients: Pork ribs (pork belly) 750g.

Seasoning: 25 grams of soy sauce, 2 grams of salt, 50 grams of tempeh, 60 grams of peanut oil, 50 grams of rice wine.

The practice of taking oil and black bean sauce to buckle meat:

1.After using a red-hot iron to remove the remaining hairs on the skin of the pork belly, scrape the meat in cold water;

2.Add water to the pot, put in the pork belly and cook until it is eight ripe, remove it, and wipe the water on the meat skin with a clean cloth;

3.Spread the sweet wine juice on top of the skin while it is hot;

4.Put the wok on a hot fire, add peanut oil, burn until it is hot, put the pork belly skin down into the pan to remove the oil, and start the pot when the meat skin is fried red;

5.Then put the pork belly into the soup pot and cook it for a while, and remove it when you see the wrinkles on the skin of the meat;

6.Place the pork belly skin down on a cutting board, first cut into large slices 10 cm long and 1 cm thick, and then cut horizontally but without cutting off;

7.Then arrange the cut pork belly skin down in the bowl, and arrange the remaining corner meat in a trapezoidal shape on the edge of the bowl;

8.Then evenly put in refined salt, soy sauce, and tempeh, steam it in the basket until soft, take out and flip it on a plate.

Ingredients: 1 piece of pork belly, 30 grams of tempeh.

Accessories: 2 tablespoons dark soy sauce, 2 slices of ginger, 1 green onion, and half a spoon of salt.

The practice of buttoning meat with tempeh.

1.Prepare raw materials.

2.Cook in a pot for 15 to 20 minutes.

3.Add a little oil to the pan and fry the scalp until lightly browned.

4.Slice. 5.Pickled.

6.Tempeh soaked softly.

7.Add the shallots and ginger.

8.Put the bottom layer.

9.Set aside the meat.

10.Into.

11.Steam for half an hour.

12.Steam and turn to a plate and you're done.

Ingredients: pork belly, tempeh.

Soy sauce refined salt.

Maltose monosodium glutamate.

Take the steps of the oil tempeh button meat.

1.Rinse the pork belly and smear with maltose.

2.Heat the oil stove, fry the pork belly in the pan until the skin is colored, and boil it in boiling water to remove it.

3.Cut into long slices and cut a knife from the middle, so that the skin cannot be cut off.

4.Add monosodium glutamate, soy sauce, dark soy sauce, sugar, and tempeh. Just steam on the heat.

Hello, the oil and black bean sauce button meat is Hunan cuisine.