Perhaps it is out of professional habits, or perhaps just because of the instinct of eating goods, the traditional flavor snacks of all kinds of characteristics, all the favorite, can not help but want to try to do it yourself. Hey, or try to succeed in the small joy, there will be a small drop of achievement.. Shaanxi meat sandwiches, roughly divided into two types: one is the noodles of the meat sauce; one is not to send The face of the old Shaoguan meat folder. As far as personal preference is concerned, no matter from the taste or the appearance, the individual feels that the meat is better than the skill of the war. The deliciousness of the meat folder is reflected in the production effect of the enamel..
High-gluten flour 1500g
Eating baking soda 4.5g
After the above ingredients were stirred uniformly, 680 g of warm water was added to start the dough.
The dough is smooth and the surface is not sticky. Into the fresh-keeping bag, stand still for about 30 minutes.
The lard and flour are mixed in an appropriate amount to prepare a pastry, which is allowed to stand for 30 minutes or more. PS: Shortage ratio: flour 1: lard 3. The pastry can be sealed into the refrigerator for refrigeration, as long as it is not stained with water, it can be stored for a long time without deterioration.
Wake up the dough, simmer for 7-8 minutes, and rip the gluten in the flour. Good dough effect: smooth surface, soft hand and not sticky, tough enough, strong. Then divide the dough into 2 halves; take half and divide it into 4 small points. PS: You can do 2 每 for every minute. A total of 16 馍 can be done. PS: Through the message, I found that many students are entangled with high-gluten powder, or ordinary powder. Many students reacted with high-gluten flour and the dough could not be opened. I think it is probably ignoring the importance of this step.
Take a small portion and knead it into a thick, even strip of dough, about 14 to 16 cm wide and about 120 cm in length. (conditional available noodle pressing machine).
Then apply a layer of oil on the dough and roll it from one end (when rolled, one side, roll). The skin with a length of about 1⁄4 left in the tail is evenly divided into filaments. PS: The method of rolling the skin: 1. Apply a layer of oil to the dough and brush it for a while. 2. The surface of the roll is tight and tight, and the side is rolled, and the side is rolled, and the side is rolled, and the side is rolled (say the meaning of three times, you know...), so that the other side forms a tapered face by layer. cylinder. 3. After the 5~6 layers are rolled, the length of the dough tube is about 1.5 times the width of the dough. Start the opposite direction and roll to the other side of the tube. After 5~6 layers, it is flush to the other side. By repeating this, it is possible to form a middle-thin, two-headed, spin-shaped dough tube.
It is slanted into a spinning shape, threaded, and tightened at both ends.
Use your index finger and thumb to twist into an equal amount of two doses.
Set the agent on the surface, use the palm of your hand, follow the direction of the thread, and rotate it down into a cake.
Use a rolling pin to form a thick and uniform cake embryo, the diameter of the cake embryo is about 12cm.
A good twin embryo effect.
Brush the oil on both sides of the raw embryo, put it into the pan, and burn it until the surface is browned, mainly for coloring. Cooking time: about 1 minute per side.
The baked cake embryo is placed in the oven and the furnace temperature is controlled between 220 °C and 240 °C. Bake for 3~4 minutes according to the firepower, turn it over and bake for 3~4 minutes. PS: 1. After the furnace temperature has been reached, put the cake embryo for baking. 2. The baking time is controlled accurately. Otherwise, the baked clams will be flat and hard and not crisp.
The appearance of the baked clams.
The effect of the baked clams after cutting.
Ginger chunks are chopped, dried peppers, peppers, fragrant leaves, cinnamon, and octagonal proportions. PS: There may be a misunderstanding of the ratio of halogen materials: the more the types, the better the effect. My personal opinion is that the more streamlined the better, the better the current healthy eating concept. The basic requirements of braised meat: the main taste is outstanding, the color is red and bright, the fragrant and fragrant taste is strong, the fat is not greasy, and the skin is thin and not firewood. Recommendation: According to personal taste or habit, it is ok to add or reduce the type and proportion of halogen materials.
The ginger and spice materials in the previous step are packed and tightly sealed to make a halogen pack. Soak in water for about 20 minutes to remove the smell of the halogen.
The soy sauce, soy sauce, Huadiao wine, oyster sauce, chicken essence are mixed and ready for use. Do not add salt first. After the fragrance of the brine, add it as a seasoning supplement.
The rock sugar and white sugar are proportioned and prepared for frying sugar.
Wash the wok and shovel, and do not have water. The stove is open to a small fire, cold oil cold oil (a small amount of oil, oil and sugar ratio of 1:10), under the rock sugar, constantly stir fry.
When the sugar is fried to the size of the soybeans, the white sugar continues to stir fry, and is fried into caramel syrup. When the fine bubbles are added, the same amount of boiling water is added, and the mixture is quickly stirred, and the syrup and water are mixed and melted to turn off the fire. Special reminder: When the syrup is foamed and boiled, there will be a splash process. Be careful at this time, people should try to stay away from the pot to avoid burns. The temperature of the syrup can be higher than the oil temperature.
Stir-fry sugar effect. The color is red and bright red sauce, the taste is sweet with a little bit of bitterness. Between sweet and bitter. If it is only sweet, it means that it is tender; if it is just bitter, it means that it is old. Remember: the old sugar color is not available. PS: If you really can't grasp it well, you can stick to the principle of 'Ning can be old and not old.' But one thing, too tender, it may be too sweet, pay attention to the amount.
To use the fresh pork leg meat with three points of fat and seven points, change the knife into a small piece of about 200g.
Put the meat into a cold water pot and simmer for 5 minutes to remove the bloody smell. Remove and put in a cold water basin, wash and drain.
Wash the halogen pot, put in the halogen pack, the meat block, add cold water, the amount of water is just no meat and can float the meat, so that the meat can not stick to the bottom of the pot; then pour the fried sugar color . After the fire is boiled, pour the seasoning into a wok, change to medium heat, wait until the marinade is scented, taste the salty soup, add appropriate salt as appropriate. Bake for 30~40 minutes until the meat is cooked and closed (use chopsticks to penetrate the meat from the pigskin once, that is cooked). PS: At this time, the braised pork is immediately removed and is suitable for home cooking: stir-fry pork. ☞ But we are going to do the meat folder, so we need to continue to the next step..
Turn off the fire and cover it. Let the meat pieces continue to soak in the brine for 1 to 2 hours until the mouth is soft. Take out the Serve. At this point, the braised pork portion is complete. . Tip: If the meat of the halogen is less, the brine will be less. After the meat is finally turned off, the immersion of the halogen may not achieve the effect of softness and taste. So, we have to cook for 30 minutes in the middle of the fire, and then change to a slight fire to continue to marinate for 40 minutes. Until the meat reaches a soft and delicious taste.
You're done! ! Sandwich with meat, topped with lettuce, and paired with a favorite sauce! Let's go out and start it... The pot says: No breakfast is a 'meat clip' that can't be solved. If you have to say yes, then there are two! .. the first time to cook recipes, I hope everyone likes it!...
The old Shaoguan meat folder, snoring is the key, delicious or not, it depends on how you do it. The old-fashioned meat-clam meat-clam-selling method is a hot and cold meat. Moreover, the time required for the braised pork is also slightly longer. It is recommended to marinate the meat first and then to cook it. In the case of braised pork, pork, lamb, and beef can be marinated. If you feel that your braised pork is more troublesome, you can also buy cooked braised pork directly. Steam back to the soft and rotten pork. It is also quite good to smash the clams. Sandwiched with meat and sandwiched with eggs, you can see your personal tastes.