Today's episode, I have been thinking about it for a long time, must be done once in the eclipse - meat folder. Taste like this, just like obsession. My parents are educated youths in Tianshui. I was born in Tianshui and lived in Xi'an for a while. Later, I returned to Shanghai. No matter how many years passed, I could still evoke my most original appetite by seeing the cool skin, beef noodles, and meat sandwiches. I heard that there is an international student who opened a meat folder in a foreigner's site, and then it was on fire. Meat clips ate the most in Xi'an, with my brother two, usually three sets of meat clips + cool skin + ice peak. The meat folder was hot with a paper bag, and I couldn't wait to bite a bite. The meat of the sauce was delicious. Baiji glutinous rice noodles, the soup slid down the corner of the mouth, and then a cold skin with oily and spicy seeds was eaten, and the hula hula was finished. Finally, The sputum is filling a large ice peak, and I am afraid that my lung capacity is not enough. Drops of water on the glass bottle, sweat on my face. Then make a satisfying fullness, and a beautiful day will pass. After arriving in Shanghai, you will also order meat in the Xi'an snack bar to review the taste in memory. There is a company near the company, the boss is Xi'an, and my colleagues often come to eat with me. Although it is different from the taste in memory, such as the amount of wax juice is less than childhood, it is slightly regrettable, and for example, the meat is added with green pepper, but it is unexpectedly refreshing and delicious. So this time I made a meat clip, I also added a green pepper. The new encounter, the new taste, and the former me are combined to form a new memory, I think it is not bad. The familiar memory awakens in the taste buds, like a vivid dream in the summer. ——《日食记·肉夹馍》
250 g of flour, 1.5 g of yeast, 1 g of baking powder, 5 g of oil, inject 110 g of cold water, stir into a flocculent shape, knead into a smooth dough, and covered with a plastic wrap to wake up for one hour.
The dough grows into strips and is divided into three equal parts. Draw each small portion with a rolling pin and roll it into the shape shown below, then flatten it with your palm.
Put it in a wok and simmer on both sides of the fire. After about ten minutes, start the pot.
The skinned pork belly is soaked in cold water for one hour, then placed in the broth, and the spiced base bag, dried red pepper, red pickled pepper, rock sugar, salt, Huadiao wine, and soy sauce are added.
After boiling for 30 minutes on medium heat, simmer for three hours on low heat.
Remove the pork belly, mash it with the skin, and add the green pepper. (Xi'an meat folder does not add green pepper)
Put the wax in the Baijiyu that was prepared before the sandwich.
With a bottle of ice peaks, the meat is finished!