The Famous Northern Dish "shredded Pork"

The Famous Northern Dish "shredded Pork"

1. Mung bean starch, salt, water, pork loin shreds, wood ear shreds, shiitake mushroom shreds, carrot shreds, cabbage strips, green onion ginger garlic, rice wine, soy sauce, oyster sauce, white pepper, chicken powder, balsamic vinegar, sesame oil, cooking oil, cucumber shreds , Green onion, mustard sauce.

2. Put 1 gram of salt into the mung bean starch, use 250ml of water to synthesize the starch into a powder slurry.

3. Stir the slurry vigorously, and then let it stand for 30 minutes.

4. In this gap time, the shredded pork pulp is prepared. The pulping method is to sprinkle a little salt into the pork tenderloin.

5. White pepper powder, monosodium glutamate, rice wine and water starch are added to the shredded pork in turn.

6. Grab the shredded pork with your hands and mash it for 15 minutes for later use.

7. Prepare leather-making utensils, a pot of boiling water, a basin of cold water, and an eight-inch metal round cake mold. Mine is very easy to use with non-stick coating (copper screw is the best at home, and there is no metal flat plate to replace it) .

8. Put the metal pan into the boiling water pot to preheat for 10 seconds.

9. Then take it out and pour it into the powder slurry. The powder slurry should not be too thick, it should be about one cent thick.

10. Put the metal pan with the slurry in the boiling water pot. Do not boil the water. Use a small fire to keep the water at a temperature close to the boiling point. Make the mold float on the water and shake it slightly by hand to keep the slurry thin and even.

11. When the slurry has solidified a little and the liquid is not flowing, immediately immerse it in an appropriate amount of boiling water to scald it, take it out after it becomes transparent, and put it into the cold water basin together with the mold.

12. To immerse the mold in cold water and bring water to peel off the vermicelli by hand, soak the peeled vermicelli in cold water for later use, and finish the remaining powder in sequence according to this method. This amount of powder can be made into five pieces of eight inches in size. The picture shows that the finished powder is crystal clear and beautiful, and it is a success at this time.

13. After all the vermicelli is made, remove it from the water and drain the water.

14. Use a knife to cut the noodles on a sterilized cutting board into strips or slices you like.

15. Then put it in a deep dish, and place shredded cucumber and green onion around the vermicelli.

16. Heat up a frying spoon, pour in a proper amount of cooking oil, and add the pulp to make the meat smooth and loose.

17. Pour in shredded green onion, minced ginger and garlic slices and stir fry.

18. After the scallion, ginger, garlic bursts out, add fungus shreds, shiitake mushroom shreds, carrot shreds and cabbage sticks and stir fry.

19. Stir-fry, stir-fry with rice wine, then cook with soy sauce and stir-fry, then pour in appropriate amount of oyster sauce and stir-fry.

20. After stir-frying, sprinkle a little white pepper and chicken powder and stir well. Stir a few times over high heat and add a few drops of balsamic vinegar, then thicken the starch with an appropriate amount of water.

21. After the gorgon juice is gelatinized, add a few drops of sesame oil to the pan.

22. Separate a pit with a spoon in the middle of the noodles in the plate, put the fried shredded pork in the middle, and then scoop a spoonful of mustard sauce on top to serve.

23. When eating, mix well with chopsticks and eat.

Tips:

The characteristics of this dish; bright color, mellow smell, refreshing mustard, smooth taste, delicious and rich, rich in nutrition.



Tips;

1. For powder requirements, you must use pure mung bean starch to master it. Other powders are not suitable for making skins, such as adding some potato starch or sweet potato starch, but the amount should not exceed 30%, otherwise it will not be easy to form. Beginners recommend using pure Mung bean starch is good.

2. For making tools, flat-bottomed metal discs should be used. Copper and aluminum heat conduction is the best, and stainless steel discs can also be used.

3. The essentials of leather making, the water in the powder slurry should not be too much, 100 grams of mung bean starch, 250ml of water is more suitable, and 1 gram of salt should be put in it, which can make the flour skin taste good. After the powder is combined, it must be left for 30 minutes. For good, then it is easy to use it by stirring vigorously before using it. After each skin is lifted, the powder should be stirred evenly before making a second one. At the beginning of production, you must first preheat the spinner, which is the metal plate, and then pour the powder into the slurry and shake it evenly. When the bottom of the plate is boiled, it should be immersed in half of the plate of boiling water immediately if it has solidified. If not, put it in the plate immediately. Enter boiling water, the powder skin will crack, that is, it fails. If it is immersed in boiling water too early, the unsolidified slurry will be washed away and it will fail. Therefore, the solidification of the powder slurry should not be determined by the color, but when the powder slurry does not flow and the color is still white, it should be immersed in an appropriate amount of boiling water to scald it. The color is completely transparent and then it can be taken out, and the mold can be put into cold water together. At this time, take off the powder skin by hand with water in cold water. Don't peel it off dry, otherwise the skin will stick to the plate and not easy to peel off. Remember!