It is called "sliced meat" because the surface of sliced meat is covered with a layer of sweet potato powder. When hot water is scalded, it immediately becomes crystal clear. Chopsticks are hard to clamp and slippery in the mouth, so they are called "meat slices" figuratively.
Besides sliced meat, we also make fish fillets and meatballs, most of which are used to make soup with seasonal dishes. Eating meat and soup is very popular with people. Now we strongly recommend pea soup, tender peas, sliced meat and fresh soup. Everything is just right.
Sliced meat has no strict requirements on the choice of meat, but considering that old people and children like fat meat and young people like lean meat, considering everyone's preferences, it is better to choose fat and thin pork belly.
Sweet potato powder has large particles, so it is best to roll it into fine powder with a rolling pin in advance for the sake of taste requirements and uniform packaging. Those without sweet potato flour can be replaced by other starches.
In my mind, it is the best choice to make soup with slippery meat and seasonal vegetables. As mentioned above, everything is just right together.
No matter peas or slippery meat, it is not suitable for thick oil red sauce. The small fresh route is more in line with their temperament, so it is enough to season with salt and extremely fresh soy sauce, and I think lard is the best choice for cooking, which can not only enhance the flavor and increase the strong flavor, but also keep the peas green, killing two birds with one stone.
It's not "Chinese sliced meat", but "slippery sliced meat". Our hometown is called Mang Sliced Meat, which is a lean broth made by pasting lean meat with starch and then cooking it in soup. Because the surface of the sliced meat is covered with starch, it tastes very smooth and tender, so it is called sliced meat. The banquet in our hometown not only has this piece of meat, but also fish fillets. The method of hanging paste is the same as that of sliced meat, but the seasoning of soup is different. Sliced meat is a complicated dish without too much seasoning. It is simple, delicious, tender and very popular. Let's share the practice of sour appetizers:
Step 1: First shred the ginger and cut the onion into sections, put them in a bowl and soak them in a little warm water for a while. Then clean the pork tenderloin, remove the fascia, cut it into thin slices and put it in a big bowl.
Step 2: Add a proper amount of salt and cooking wine to the sliced meat, then add a proper amount of sweet potato powder, pour the ginger and onion water into a bowl, and stir well for later use.
Step 3: Clean the tomatoes and draw a cross knife on the top. Then pour boiling water and soak for a while. Peel off the tomato skin, remove the pedicle and cut into pieces.
Step 4: put oil in a hot pan, add tomatoes and stir-fry into soup, add appropriate amount of water, cook until the pan bubbles, change to medium heat, and start to put meat slices.
Step 5: Push the meat slices with a spoon after eating, and don't let the meat slices stick together. Add proper amount of salt, pepper and chicken essence to the soup, and sprinkle with chopped green onion after taking out the pot.
Be sure to use pure sweet potato powder. If you mix flour with sweet potato flour, it will easily lead to paste, and the soup will become batter soup. In our hometown, we also like to cook sliced meat with loofah and spoon in summer, and boiled sliced meat with pea rice and ham sausage in spring is especially popular with children. In winter, you can put some seasonal vegetables to cook meat slices, but cooking meat slices with these ingredients pays attention to the freshness of soup. The easiest way to make soup fresh is to put the pasted meat slices into clear water first, and then take them out and soak them in cold water after solidification. Re-start the pot to prepare seasoning and soup. When the water boils, add the sliced meat and bring it to a boil.
When I saw this problem, my first thought was my aunt, a very particular old man. Although he is over sixty, the dishes cooked by ordinary people are really poor. It's refreshing to make sliced meat, and the soup is not turbid at all. Aunt taught me not to put eggs in the paste of sliced meat, and egg soup is not refreshing. You can't wait for the water to boil before eating meat slices. When the pot begins to bubble, start eating the sliced meat, and don't overheat it, so as to avoid the taste of the sliced meat in front getting old after being cooked for a long time.
Meat slices generally use tender raw materials, such as pork, mutton, beef, chicken fillet or fish.
Sliding is not a cooking technique, but an operating technique. In my cooking experience, sliced meat can only be regarded as semi-finished products. It can be combined with "frying" in cooking technology to make fish chips, such as fish chips. Combined with "stir-frying", it can be made into slippery meat slices or famous Sichuan dishes, such as boiled meat slices and boiled beef.
At our big dining table in Tai 'an, there is also a traditional famous dish called "Sliced Meat". You must make sliced meat before making sliced meat. Let me introduce the method of this dish, the method of making sliced meat in detail, and then summarize some tips for making it. Welcome to the topic reference.
Raw materials and seasonings:
Pork belly, fungus, cucumber, sweet potato starch, egg, onion, ginger.
Start cooking:
Step 1: Slice 300 grams of pork belly, soak it in blood and drain it for later use.
Step 2: Put the pork belly into the pot, add 5g of salt and a little cooking wine, stir until the pork slices have glue on their surfaces, add100g of clear water, stir until the pork slices can absorb all the water, then beat in an egg white and mix well, finally sprinkle in 30g of sweet potato starch and mix well, then pour in a little salad oil and let stand for15min.
Step 3: cut 50 grams of cucumber into rhombic slices, 30 grams of water-borne fungus to tear small flowers, and winter bamboo shoots 100 grams.
Step 4: Add 4 kg of water to a clean pot, simmer until it is slightly boiling, add the meat slices one by one, keep the fire low, and slowly lift the meat slices and float out. Blanch the auxiliary materials slightly and put them on the sliced meat.
Step 5: Heat the pan, add 30g of peanut oil and 5g of minced onion and ginger, stir-fry, add 300g of stock, add salt, monosodium glutamate and pepper to taste, bring the main auxiliary materials into the pan, boil it again to taste, and pour a little pepper oil out of the pan.
1. Q: Don't all meat slices use tenderloin?
A: I think pork belly is better as sliced meat. The tenderloin is a little greasy.
2. Q: Should it be called sliced meat? Is it the same as walking
A: Soup is a cooking technique. This slippery just means that the taste is slippery. I think the correct one should be sliced meat. However, some recipes are really used more, such as the famous northeast dish "oily meat section".
3. Q: Why should sweet potato starch be used for sizing? Can't corn starch work?
A: I personally think that sweet potato starch can increase the lubricity of meat slices and make them more transparent. It is also possible to size with corn starch, but it is best to use oil before operation.
4. Q: Are there water-sliding and oil-sliding methods for sliced meat?
Answer: According to the processing methods, sliced meat can be divided into oil sliding method and water sliding method. Personally, I think it depends on what cooking techniques are used. Stir-frying is done on the basis of stir-frying There are many soups, and the taste requires the soup to be fresh, so I think the method of frying should be smooth, and the requirement of frying is not so high, as long as it is bright, soft and tender.
1. Slice sizing is based on the principle of penetration, and the process is generally slow. After sizing, the sliced meat should be left 15 minutes to half an hour, and then processed.
2. When sizing, the action must be light to prevent the raw materials from being broken. At first, the movement should be light and slow, after entering the water. Move quickly and use mechanical friction to promote slurry penetration.
3. Insufficient starch makes it difficult to form a complete protective film on the surface of meat slices. Too much starch is easy to cause adhesion. Therefore, the best standard of starch is that no meat lines can be seen on the surface of meat slices after heating.
4. Slice the meat as thin as possible, or use streaky pork with skin, which has a stronger taste. Don't be too fat when using pork belly. A little fatter tastes the best.
5. If the water sliding method is adopted, more starch is needed when sizing, and less water is pumped in. And stir hard and thoroughly, so that it is not easy to drop the slurry when the water slides. When the water slides, there must be enough water in the pot. If the soup is clear after the meat slices slip, it means that the sizing is qualified. If the soup is turbid, it means that the sizing is unqualified and the finished dish is not smooth enough.
6. When placing the meat slices, spread the rolled meat slices out again to make the meat slices mature and full.
7. When the meat slices are placed, the water should be slightly boiling, and the temperature should not be too low. It is easy to peel when the temperature is low.
8. For the details of the broth, please refer to my question and answer "How to Make Broth" on July 23rd, so I won't go into details here.
Sliced meat is really a delicious home-cooked dish. As long as I follow my operation process and making tips, it will be much easier to make sliced meat first and then sliced meat. Little friends who like to start work can have a try when they have time.
Knowing what sliced meat is, let's talk about how to make sliced meat. In the previous answer, I shared how to make meat slices with pork. Slices of meat can be fried, but fish can only be cooked. Today, I will share with you how to make sliced meat with fish.
Ingredients required: one Pelteobagrus fulvidraco (more than one catty is appropriate), one Chinese cabbage, one egg, two chives, three slices of ginger, about 25g of sweet potato starch, two spoonfuls of cooking wine, appropriate amount of edible salt, a little edible oil and appropriate amount of sesame oil.
Step 1: Peel the cabbage heart, wash and tear small pieces, and wash the shallots. Cut the onion into sections and beat the onion leaves into knots for later use.
Step 1: Let the vendor kill the catfish and then come back to clean it. Gently cut the catfish's back with a knife and slowly peel off the skin on both sides of the fish. Then change the oblique knife and cut it into four or five centimeters thick slices, and keep the fish head and bones for later use.
Step 2: Put the fish fillets into a basin, add cooking wine, starch, egg white and a little edible salt, grab them evenly with your hands, and let them stand for 10 minutes to marinate.
Step three. Open a hot pot. Add a little cooking oil, when the oil is hot, put down the ginger slices, saute the shallots, add the fish heads and bones and stir-fry until fragrant. Add water and bring to a boil. Drop the fillets one by one, cover the pot and boil. Take out the fish bones (adults can eat them without removing the bones), add Chinese cabbage, cook onion leaves for five minutes on medium heat, and add edible salt to taste. Out of the pan, put on a plate and pour a little sesame oil on it, and the smooth and refreshing fish fillets will be finished.
Tip: You can put soup and vegetables together. If you want to look good, take out the vegetables and fish fillets and put them on the plate.
Hello, everyone, I'm Lan Ji, winner of Qingyun Project in the food field, and I'll answer your questions.
In fact, there is no such dish as "Chinese sliced meat". You should remember wrong. It should be called slippery slices of meat. The so-called slippery is also a traditional cooking method in China. Simply put, it is the practice of marinating the meat slices and blanching them with raw water.
(The soup slices of Luoyang water mat are slippery dishes)
Generally speaking, sliced meat is rarely served as a dish alone. Either stir-fry with other ingredients or make soup directly. Before the Northern Song Dynasty, there was a shortage of vegetable oil. Generally, the sliced meat is directly boiled in water, so it slips next to the water character. During the Northern Song Dynasty, the large-scale planting of rape increased the output of vegetable oil sharply. At the night market in Tokyo's capital, you start cooking meat slices in oil. Tender and more fragrant than water skiing. Slipping meat is also a common method now.
(Fuding sliced meat is also a slippery dish)
But there is an unusual way to skate besides water and oil. That's honey sauce. First, honey and maltose are melted by adding a proper amount of water, and then the meat slices are cooked in honey water, which is called honey slip. This method has disappeared now, and it is a common method of sliding meat in Taoist health preservation. There are three ways to skate here.
(Sliced pear, a famous Taoist dish)
It should be "sliced meat", right? It is also possible that the local name is different, and the slippery meat slices are called Chinese meat slices.
How to make sliced meat? Let's start with the slippery slices of meat. There are two kinds of sliding methods: water sliding and oil sliding. The principle of cooking is the same. Use hot oil or hot water to make the meat protein just solidify, which is called "broken life" in vernacular Chinese. The practices and steps are as follows:
Step one: skinless meat, beef and mutton, pork and chicken breast can be used.
Step 2: Slice and marinate with cooking wine, salt and cornmeal for 10 min. If necessary, you can add egg whites.
Step 3: boil the meat horizontally, put it in piece by piece, float it out and soak it in cold water for later use.
Step 4: When the oil is boiled and the smoke has not yet started, put in the meat slices, slide them away and pick them up for later use. Another simple method is oil. Pour the sliced meat into the oil while it's hot, lubricate the oil to keep the sliced meat out of the pan, then stir-fry the side dishes and mix them into dishes.
Sliced meat is usually cooked in two kinds of dishes: fried pork and stewed pork soup. It's a common practice, but it's just slippery meat into vegetables. It tastes tender and smooth, easy to taste and has a unique flavor. But also reduces the oil smoke pollution and is beneficial to kitchen hygiene.
There are many cooking methods for Chinese food, such as frying, boiling, steaming, frying, stewing, stewing and roasting. The purpose is to make the dishes mature and reflect the key of color, fragrance, taste and shape. Sliding is one of Tang's practices. Tang is divided into urgent Tang, soft Tang and slippery Tang. Slippery, mostly water slippery, but also oily. Mainly small raw materials such as chips, blocks, strips, silk and diced. Take sliced meat as an example. Marinate the meat slices with seasoning first, and then mix them evenly into the paste made of egg white, starch and salt water. When sliding, the water should be boiling, but not boiling. When it is oily, it should be heated in a hot pot to cool the oil. When the oil temperature reaches 40%, the meat slices are taken out immediately when they are discolored, curly, bright and tender, and the oil is drained. First, side dishes will be added. When making cold salad, you can use oily or water slippery, and then drain.
When you say "sliced meat", you should mean "sliced meat"! !
Sliced meat is a series of Sichuan cuisine. This home-cooked sliced meat is tender, rich in ingredients, comprehensive in nutrition and refreshing in taste. Suitable for all ages! !
Meat slice method:
Prepare ingredients: pork tenderloin, fungus, cucumber, carrot, coriander, egg, onion, white vinegar, white pepper, cooking wine and starch.
1. Wash pork tenderloin and slice it with a new knife.
2. After the sliced meat is cut, add egg white, appropriate amount of salt, cooking wine, starch and a small amount of water, grab well and marinate for a few minutes.
3. Soak the fungus in advance and tear it into small pieces, cut the cucumber into small pieces, dice the carrot, blanch it in boiling water, and control the water for later use.
4. Boil the pot with cold water, blanch the marinated meat slices in boiling water, remove them with a colander, and float them in clean water for later use.
5. Add hot oil to the pot until the oil is 60% hot. Stir-fry onions, carrots, cucumbers and fungus a few times. Pour the sliced meat into the pot and stir fry. Pour in the thickened starch juice, sprinkle with pepper and drizzle with sesame oil.
6. Finally, sprinkle coriander on the pot.
Slippery meat is what we usually eat.
Slippery meat is more tender. We have a dish called slippery meat Zanzi, which is stewed with slippery meat and Zanzi. We must use chicken soup or broth.
The meat we use is the front meat of the pig. Kick off the fat slices and wash away the blood with running water. Choose sweet potato powder, which is sold in vegetable markets and supermarkets. Marinate the sliced meat in a pot with salt, then add the sweet potato powder and mix well with a wine bottle. Beat the sweet potato powder into the meat and combine them into one. After the meat is beaten, add the eggs and stir well. Boil the water in the pot one by one, then take it out and put it in cold water. The meat made in this way is smooth and tender, and eggs can also be used as soup. I'm a chef. I brought salt to the chef.
"China meat" should mean "slippery meat". "Slippery" means eating it in your mouth, feeling very delicate and swallowing it with a clash. Another layer is very slippery, and chopsticks may not be able to hold it sometimes.
Ingredients: pork 250g, sweet potato powder 600g, water 2000g, boiled water 100g, ginger, salt, cooking wine, white pepper, monosodium glutamate/chicken essence, chopped green onion, soy sauce and sesame oil.
Choose the meat first. To make slippery meat, generally choose tender front leg meat. Give priority to the best pork belly, three points fat and seven points thin, fat but not greasy, soft and glutinous.
Secondly, wash the meat, cut it into 6cm long pieces and put it in a bowl. Add proper amount of salt, ginger, white pepper, soy sauce, cooking wine, a little sesame oil and eggs, and marinate for about ten minutes. Add sweet potato powder, pour in boiling water, and stir with chopsticks until the meat is completely covered with powder. Pick up chopsticks so that the flour hanging on the table won't fall off quickly.
Finally, put water in the pot to boil, and heat some lettuce, Chinese cabbage and bean sprouts as side dishes. Sichuanese will put some pickles. Cook it again, pick the meat piece by piece with chopsticks, or grab two or three pieces of meat by hand, knead it a little and cook it in the pot. The fire boiled, and a few minutes later, the slippery meat took shape. Gently shovel with a shovel to prevent sticking to the bottom of the pot. Then change to medium heat and continue cooking until the slippery meat floats on the noodle soup, indicating that the slippery meat is cooked. Add salt, monosodium glutamate/chicken essence, sesame oil and chopped green onion to the soup. Turn off the fire.