Pork pine
By VicentaLakin
Every time a meat pine is done, the most feared process is hand-to-hand torn, although only 200 grams of cooked meat takes more than an hour. Finish the hand-to-to-hand procedure and the pine will be 60%. It's easier to flavour the original pine, with saline sauce, with fragrance on the chicken, with a fragrance of fragrance, for 45 minutes with a baker's pine function, with a laxity, a softness, which is very good for bread ration, wrapped in the inside, on the surface。
Recipe Recommendations
- cooked lean meat 210 grams
- light soy sauce 20 grams
- olive oil 15 grams
- chicken essence 8 grams
- fine sugar 52 grams
- salt 5 grams
- spiced powder 1 gram
Steps for Pork pine
1
Skinned meat boiled to the ground, and the asphalted water was replaced。
2
Fill in a fresh bag, with a cane, and press as thin as possible。
3
Take gloves, rip the meat open, try to tear it open, be patient。
4
Tastes: Soy sauce, olive oil, sugar, salt, chicken sperm, chalk。
5
Put the meat in a bread bucket with a mixer, pour it into the spices, and evenly。
6
Start the meat pine program on the baker, start it for 45 minutes. At the end of the procedure, the pine inside the barrel is examined and the food is tested, depending on the population ' s taste, to determine whether it is necessary to increase the length of the drying time。
7
The meat is pine, cooled to room temperature, sealed and preserved。Pork pine Make Tips
1. The thin meat here can be either from the soup or from the ginger onions and the fine, ripe meat, which can be bought as thin and fat as possible. With regard to flavour, sugar is more abundant and meat pine is a sweet entrance, which is popular in Cantonese. 3. When it opens, it is as thin as possible, then it is torn to the point where the fried meat is loose。