There is a famous home-cooked dish in the north called "Shredded Pork Face Skies". This dish is most famous in Northeast China and Shandong. Its practices are similar and the frying methods are different.
The key to "shredded meat skin lifting" lies in the skin. In the past, brass spirals were used. First pour the mung bean flour paste into the convolute, float the convolute in a boiling water pot, then rotate the convolute by hand to spread the paste evenly thin and thick. Once it changes color slightly, immediately immerse it in boiling water to warm it slightly, and then remove the convolute. Remove it and move it into a cold water basin to cool it thoroughly. Remove it with your hands to make a crystal clear powder skin. It is so beautiful!
The side dishes include shredded tenderloin, shredded fungus, shredded mushrooms, shredded winter bamboo shoots, scallion, ginger and garlic, etc., and then thicken. Because it is a mixture of vegetables, the sauce should be slightly wider, and then add shredded raw cucumber, shredded green onion, etc. Mix together, and the delicious shredded pork skin is ready. It is served with mustard sauce or chili oil, which is a quick move, haha! Drinking and eating burrito are at your disposal.
"Shredded pork skin peeling" is also called hot and cold mixing. It can be eaten in winter and summer. It can be mixed hot in winter and cold in summer. It tastes very delicious. Today, I will make this "shredded pork big skin lift". Since it is winter, I have slightly changed the method. It is more cooked and less raw. I put more vegetables in it and serve it on a large plate hot. It tastes very moist. Hehe, that's beautiful!
Shredded Pork Big Face Pie
By BarbaraMoore
Recipe Recommendations
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Shredded Pork Big Face Pie
1
Mung bean starch, salt, water, shredded pork tenderloin, shredded fungus, shredded mushroom, shredded carrot, cabbage strips, onions, ginger and garlic, rice wine, soy sauce, oyster sauce, white pepper powder, chicken powder, balsamic vinegar, sesame oil, cooking oil, shredded cucumber, shredded onion, mustard sauce.
2
Add 1 gram of salt to mung bean starch, and use 250ml of water to synthesize the starch into a powder paste.
3
Stir the slurry vigorously until evenly, then let stand for 30 minutes.
4
During this interval, make the shredded pork pulp. To make the pulp, first sprinkle a little salt into the shredded pork tenderloin.
5
Add white pepper powder, monosodium glutamate, rice wine and water starch in turn into the shredded pork.
6
Grasp the shredded pork evenly with your hands and make slurry for 15 minutes.
7
Prepare the utensils for making leather, including a pot of boiling water, a basin of cold water, and an eight-inch metal cake round mold. Mine is one with non-stick coating that is very easy to use (it is best to have copper cones at home, but no one can use a flat metal chassis instead).
8
Place the metal plate in a boiling water pot and preheat for 10 seconds.
9
Then take it out and pour in the paste. The paste should not be too thick, just about a penny thick.
10
Put the metal plate with the paste into a boiling water pot. Don't boil the water. Use low heat to keep the water at a temperature close to the boiling point. Let the mold float on the water and shake it slightly with your hands to keep the paste thin and even.
11
When the paste solidifies a little and the liquid does not flow, immediately immerse it in a suitable amount of boiling water and blanch it, take it out when it becomes transparent, and throw it into the cold water basin together with the mold.
12
Dip the mold in cold water with water and remove the powder skin with your hands, soak the removed powder skin in cold water for later use, and finish the remaining powder paste according to this method. This amount of powder paste can be used to make five pieces of eight-inch powder skin. The picture shows that the prepared powder skin 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 it.
14
Use a knife to cut the vermicelli into your favorite strips or slices on a disinfected cutting board.
15
Then place in a deep plate and place shredded cucumber and shredded green onion around the flour skin for later use.
16
Heat a stir-fry spoon over heat, add appropriate amount of cooking oil, and add the shredded pork made from the paste to smooth and smooth.
17
Pour in shredded green onions, shredded ginger and garlic slices and stir-fry.
18
After the onions, ginger and garlic burst out, add shredded fungus, shredded mushrooms, shredded carrot and cabbage strips and stir-fry.
19
Stir well, add rice wine and stir well, then add soy sauce and stir well, then add appropriate amount of oyster sauce and stir well.
20
After frying well, sprinkle in a little white pepper powder and chicken powder and stir well, stir fry over high heat for a few times, add a few drops of balsamic vinegar, and then thicken with appropriate amount of water starch.
21
After the sauce is gelatinized, add a few drops of sesame oil and serve the pan.
22
Use a spoon to separate a pit in the middle of the vermicelli on the plate, put the stir-fried shredded pork mixture in the middle, and then scoop a spoonful of yellow mustard sauce on top to serve.
23
Mix well with chopsticks when eating and serve.Shredded Pork Big Face Pie Make Tips
Characteristics of this dish: bright color, mellow smell, mustard refreshing, smooth taste, delicious and rich nutrition. Warm tips: 1. For flour requirements, you must use pure mung bean starch to easily master it. Other flour is not suitable for making skins. For example, adding some potato starch or sweet potato starch can also be added, but the amount should not exceed 30%, otherwise it will not be easy to form. Beginners recommend using pure mung bean starch. 2. To make tools, a flat-bottomed metal plate should be used. Copper and aluminum have uniform heat conduction. Stainless steel plates can also be used. 3. The essentials of skin making: the water for the paste should not be too much. It is more appropriate to use 250ml of water for 100 grams of mung bean starch. 1 gram of salt should be put in it, which can make the paste strong and have a good taste. After the paste is combined, it must be allowed to stand still for 30 minutes, and then stir vigorously before using it before using. After each skin is hung, the paste should be stirred well before making a second one. At the beginning of production, we must first preheat the spinner, or metal plate, and then pour in the paste and shake well. When boiling water scalding the bottom of the plate, if there is a slight solidification, it must be immediately immersed in half the plate of boiling water to cook it. If you do not immediately fill the plate. Add boiling water, the flour skin will crack and you will fail. If you immerse yourself in boiling water too early, you will wash away the unsolidified paste and fail. Therefore, the solidification of the paste should not be determined by the color. Instead, when the paste does not flow and the color is still white, it should be immersed in a suitable amount of boiling water to scalm it. The color can be taken out when it is completely transparent, and put into cold water together with the mold. At this time, remove the powder skin by hand in cold water with water. Never remove it from the water, as the skin will stick to the plate and be difficult to remove. Remember!