Dachaoshao’s Signature Dish "shuangdong Xuecai Kourou"
1.
Map of the materials used for the meat.
2.
How to make lotus leaf clip: Put dry yeast, baking powder and sugar in the flour, mix well, and then mix the noodles with warm water at 30 degrees.
3.
Knead the dough until it is smooth and knead it into a round strip and let it rest for 10 minutes.
4.
Cut the loose noodles into small noodles and flatten them, roll them into oval noodles with a rolling pin one by one, the thickness of the noodles is 5 mm.
5.
Then apply a little cooking oil evenly on the noodles one by one.
6.
After the dough is coated with oil, fold it in half, and then press the pattern on the back of the dining knife.
7.
Then use the top of the bamboo filling board to push out the lotus leaf lace.
8.
Put the lotus leaf cake into the cold water steamer.
9.
Bring to a boil over high heat, and steam for 5 minutes after the water is boiled.
10.
Then take out the steamed lotus leaf cake, put the cake on the curtain and let it dry for a while, and then serve the plate together with the meat.
11.
Stir-fry the pickled vegetables; put an appropriate amount of cooking oil in the pot and stir fragrant star anise, then add green onion and ginger until fragrant.
12.
Saute the scallions and ginger, pour in the chopped pickled vegetables, the chopped mushrooms, and the chopped winter bamboo shoots. Stir-fry evenly.
13.
Stir-fry the pickled vegetables thoroughly, cook them in Shao wine and soy sauce and stir well.
14.
Then use a little soy sauce to mix and stir well.
15.
Finally season with sugar and pepper.
16.
Adjust the flavor, collect the soup and serve.
17.
The processing method of the meat cube; pour water into the soup pot, add star anise, cinnamon, bay leaves, green onion and ginger slices, then add the meat cube to boil. After the soup is boiled, pour an appropriate amount of Shao wine and simmer until it is broken. There is no blood inside.
18.
About 20 minutes or so, season with salt, adjust the flavor and turn off the heat. Soak the meat cubes in the soup pot for two hours to make it delicious.
19.
After soaking for two hours, bring the soup to a boil again, and take out the meat cubes immediately after the soup is boiled.
20.
After the meat is out of the pan, evenly spread a little soy sauce on the skin while it is hot, and then dry.
21.
After the skin of the meat is dry, put the skin side of the meat side down into the frying pan. Drip a little oil in the pan. Do not use too much oil to avoid sticking to the pan.
22.
Fry the skin of the meat cube into tiger skin color, take it out and let it cool, and then refrigerate it for 4-5 hours.
23.
Take out the refrigerated meat cubes and use a thin slice blade to slice them. The thickness of the meat slices is about 2 mm. The way to slice the meat is: stand the meat cubes and start cutting from the side. When the blade reaches 2 mm, it will be broken. Please do not cut off when it is in the position.
24.
Then rotate the meat cube by ninety degrees and continue to slice it with a second knife, and roll the meat cube into a whole long piece in turn.
25.
After the meat cube is sliced, roll it up and restore it to the original square shape again.
26.
The production of buckle meat blanks; when restoring a long piece of meat, it must be restored to its original shape according to the texture of the photo. When rolling, it must be evenly pressed to make the meat pieces fit tightly, and then restore it with your fingers After the meat is moved layer by layer and staggered by a certain gap, it is only necessary to have a pyramid shape.
27.
After the meat cube is pushed in, fill the empty space inside with the fried mustard. After filling the mustard, buckle the meat cube in the plate and insert a toothpick into the initial opening of the meat cube. Fix the meat cube to maintain the integrity of the meat cube so that it will not loosen during steaming.
28.
Put the prepared meat cubes in a basket and steam over medium heat for one and a half hours.
29.
After steaming until the meat is translucent and soft, take it out, and use a spatula to move the meat cubes into the plate.
30.
Then pour the overflowing broth of the steamed meat into the frying spoon.
31.
Bring the decanted soup to a boil and thicken the starch with a little water.
32.
After the gorgon juice is gelatinized, add a few drops of sesame oil.
33.
Pour the soup over the meat while it is hot, and garnish the surrounding with broccoli or cabbage before serving.
34.
Serve with lotus leaf clip when eating.
Tips:
Features of this type of deduction meat: beautiful three-dimensional shape, oily color and fragrant flavor, soft and glutinous meat, strong flavor of pickled vegetables, together with lotus leaf cakes, it can be called the top class for family banquets, and can be used for large banquets.
Tips;
1. Soak and rinse the pickled vegetables before processing. When frying, the flavor of the pickled vegetables must be fried and fragrant. Mixing fried star anise oil and scallion oil will taste the best. Pick up the star anise after frying. Don't go out.
2. Don't boil the meat during processing, just to detect that the blood-free water has just broken off, and then refrigerate it for several hours, so that it is better to cut, and the pieces are not easy to break.
3. The knife must be sharp when slicing meat. It is best to use a thin slice knife. I use a toothless bread knife, which is thin and fast. It is very easy to use. Ordinary kitchen knife can also be used, but the knife must be sharp and even.
4. The meat slices should not be too thin, leaving room for oil removal and retraction during steaming. The thickness of the slices should be 2 mm. The meat should be steamed soft and rotten, and it is best to use chopsticks to gently cut it off.
