First, the nutritional value ofpot wrapped meat
Fried Pork in Scoop, formerly known as pot popping meat, was founded during the Guangxu period by Zheng Xingwen, a chef of Yin Du Xueying of Harbin Daotai Prefecture. After the dish, the color is golden and the taste is sweet and sour.
Pot bun meat has nutritional value and effect such as supplementing protein, fatty acids, nourishing kidney and nourishing yin, and moisturizing.
Suitable for: Generally available for consumption. It is suitable for those who [yin deficiency, dizziness, anemia, dry cough of the elderly without phlegm, dry stool, malnutrition].
Contraindications: [humid heat sputum, external sensory patients] avoid eating; [Obesity, hyperlipidemia, high blood pressure] should eat with caution.
Second, how to make the authentic method of pot wrapped meat is the most delicious(1) The practice of wrapping meat in a pot:Ingredients: 300g pork tenderloin, 1 carrot, 1 green onion, 1 small piece of ginger, 2 cloves of garlic, 3 coriander, cooking oil, refined salt, sugar, white vinegar, dark soy sauce, cooking wine, sesame oil, monosodium glutamate.1. Slice the pork tenderloin, and the thickness of the cut should be even, generally kept at a thickness of 0.3-0.4 cm.2. Put the cut meat slices into a bowl, then soak them in water for 20 minutes, change the water 2-3 times halfway, the purpose of soaking is to soak out the blood in the meat slices.3. Take out the soaked meat slices and control the water, and then add a little salt to increase the bottom taste, 10 grams of cooking wine to increase the flavor, add it and use your hands to fully grasp it, it is recommended to grasp it for a while, catch a little sticky is best, so as to lay a solid foundation for the hanging paste, grasp it and marinate for about 10 minutes.4. Add 150g of potato starch (corn starch) to the bowl, and then add 150g of water to open the starch. After adding water, poke a few more times with chopsticks to make it easier for the water to penetrate the starch and accelerate the wetting speed of starch. Then set aside for 10 minutes.5. Only a small piece of carrot, slice first, then shredded, a small piece of green onion, break it from the middle, do not want the core inside, only take the outer 2 layers of white, cut diagonally into shreds. The garlic is relatively small and can be cut into small pieces.6. Coriander is used to match color and increase flavor, we only need the stem of the coriander cut into small pieces, and leave a few leaves for decoration.7. Sweet and sour sauce: add 4 spoons of white sugar to the bowl, preferably with cotton white sugar, if you use white sugar, it is more difficult to melt, stir as much as possible to make the white sugar melt. Add 4 scoops of rice vinegar. If you want sugar to be sweeter, you have to add a little more salt to it. You can add some chicken essence to it or not.8. Also drop 3 drops of old extract color to make the color look better. Finally, add 3 grams of sesame oil to add the fragrance. After all are added, stir well and set aside.9, the potato starch bowl in the water all poured out, at this time the starch absorbs enough water should be called wet starch, grasp well by hand, pour out the starch of the water looks like very dry, in fact, it will not, you grab it in your hand, soon it will flow down into a fluid, this starch must not be too much water, it can be said that this is the key to adjusting the paste, this directly affects the effect of hanging paste and the taste of fried, the thinness of the paste is the most exquisite, if it is too thick the shell will become thick and hard, the taste is poor, too thin and easy to fall off and not form.10. Pour the adjusted potato starch into the bowl of the meat slices to fully grasp and mix evenly, do not use dead force to grasp when grasping, but use clever strength to grasp the meat slices, so as not to scratch the meat slices.11. Let the potato starch completely wrap the meat slices, and then add 1 spoonful of cooking oil to grab and mix well, the purpose of adding oil is to make the meat slices and meat can be better separated, and the fried appearance can also be crispier and more fragrant. If you have rapeseed oil, you can add rapeseed oil, which can make the frying effect more golden.12. Start the pot and widen the oil, heat the oil to about 60% on high heat, roll a circle on the meat slices with chopsticks, let the chopsticks be coated with some starch, and then put it in the oil pot, if you see a large bubble appearing, then it is almost 6% oil temperature.13, the meat slices under the pot must be piece by piece, do not put too much at a time, or not stick together, if more, it will be divided into several times, I have to divide 2 times here, if you are afraid of the oil to burn your hands, first use your hands to open the meat slices flat, so that the shape of the fried is good, and then use chopsticks to hold the pot. Its practical hands are also very safe, pay attention to put it instead of throwing, as soon as you lose it, the oil will splash, that is the danger.14. The meat slices will float up in about 5 seconds after the pot, which means that the oil temperature can be, first change the heat to low and then the meat slices, when the meat slices are under the pot, you should choose the place without the meat slices to go down, which is less likely to stick together. If there is a situation where it sticks together, don’t rush to pull it open, let the shell of the meat slice completely set and crispy, and then separate it with a gentle knock.15. Don’t put down the meat slice halfway, use a spoon to push a few times, if it is set, use a colander to scoop it up, and then put down the rest of the part, why do this? This is because the front one will go too far because it takes too long, and the lower one may not be set, so it is impossible to achieve the same maturity, so after the next half, after all the set, first scoop up, and then the other half.16. After the other half of the meat slices are fried in the pot until they are set, the meat slices that come out of the pot first are poured into the pot and fried together, at this time, you can change the heat to medium heat, let the oil temperature slowly rise, and fry until the place where the meat can be seen (not hung on the batter) is slightly discolored, or gently tap the meat slices with a spoon to have a crispy and hard feeling can temporarily come out of the pot to penetrate the fresh air. This time, you must fry the meat slices, but not for too long, if the meat slices are fried too dry, the tender taste will be lost, and it will be woody and not delicious when eaten.17. After all the meat slices are out of the pot, change the heat to high, raise the oil temperature to 7 to heat (210 degrees), and pour all the meat slices into the pot for the first re-frying, the purpose of this re-frying is to ensure that the meat slices are cooked thoroughly, so that the outside is crispy, and it will be fished out in up to 30 seconds.
18. Then continue to raise the oil temperature to 8 into heat (240 degrees), and then re-fry the meat slices for the second time, this time the re-frying is mainly to make the appearance of the meat slices more crispy, and the high oil temperature can also force out the oil absorbed in the previous frying, so that the taste is crispy, fragrant and crispy, and it will not be greasy. This time we are mainly aimed at the outside, so when the oil temperature reaches 80% hot, turn off the heat, and then re-fry the meat slices, so that the oil temperature will not penetrate into the meat to fry the meat dry, turn more, and take out the oil control for backup in up to 20 seconds.19. Restart the pot to cook the pot until slightly smoked and add a little oil, the oil is also burned to a slight smoke, when heating the oil, we prepare the adjusted sweet and sour sauce, because there will be a phenomenon of sinking the bottom, so first stir a few times to make it can be in a uniform state, and also put all the ingredients together to prepare. When the oil smokes slightly, pour the fried meat slices into the pan and quickly stir-fry 3 times.20. Pour the stirred sweet and sour sauce into the pot. Pour all the ingredients into the pan as well.21, then quickly stir-fry 3-5 times to get out of the pot and put on the plate, the meat slices in the pot for not too long, so as to retain the beautiful color of the meat slices after frying, but also retain its crispy taste, this sweet and sour sauce does not need to completely wrap the meat slices, to leave some white, so that the meat aroma and sweet and sour sauce alternately come out, thick and light is so vividly expressed, this method of dripping juice in Liao cuisine is called rain juice.
(2) The homely practice of wrapping meat in a pot
Ingredients: 300g tenderloin, 3 spoons cooking wine, 2 spoons salt, 2 spoons flour, 5 tablespoons starch, 1 green onion, 1 carrot, 2 spoons tomato paste, 2 tablespoons sugar.
1. Cut the tenderloin into slices!
2. Put salt and marinate cooking wine for half an hour!
3. Mixing: flour and starch ratio 1:2, add water, oil! Libra thick paste!
4. Heat the oil and fry the battered meat slices!
5. Fry the golden brown and then fry it again!
6. Finely slice carrots and green onions!
7. Sauce: cooking wine, sugar, tomato paste, vinegar water and starch, boil in a big bubble and pour in the fried meat slices, quickly stir-fry, and finally add carrots and green onions!
(3) The authentic method of pot wrapped meat
Ingredients: 250g tenderloin, 1/2 carrot, 1/2 green onion, 2 coriander, 2 cloves of garlic, 1 piece of ginger, a pinch of salt, 1 tbsp cooking wine, 3 tbsp sugar, 2 tbsp white vinegar, a pinch of salt, 1 tsp sesame oil.
1. Cut the tenderloin into slices about 3-5 mm thick and 3-5 cm in size, and then pat the tenderloin with a knife, then put it in a bowl, put a little salt and cooking wine spoon in turn, and marinate evenly for about 10 minutes.
2. Cut the ginger and green onions into shreds about 4-5 cm long, peel the carrots and change the knife into shreds, cut the coriander as long as the coriander stalk is cut into segments that are not as long as the carrots, cut the garlic into slices, and then put them on separate plates for later use.
3. Take a small bowl, put 50 grams of sugar, 50 grams of white vinegar, a little salt, 1 spoon of sesame oil, stir the white sugar with a spoon, and mix it into a seasoning sauce.
4. After the tenderloin is marinated, pour out the potato starch water soaked in advance, put the water starch into the meat slices, and then mix evenly with your hands, so that the meat slices are fully coated with starch paste, if it is dry, you can add a little water, generally the meat slices can be evenly hung on the paste, and the starch paste is almost the same if it does not drop down immediately.
5, the pot to relax the oil heating to 6 into hot, that is, chopsticks put around the dense bubbles can be, the meat slices covered with starch paste, one by one into the pot to fry and set, and then fish out, here it should be noted that the meat slices should not be too much, try to separate and fry several times, save sticking together, you can also let the pot wrapped meat be heated evenly.
6. After all the pot wrapped meat is fried and set, re-boil the oil to 6 to hot, and re-fry the fried and shaped pot wrapped meat in the pot for about 20 seconds.
7. Raise the oil temperature to 7 to heat again, put the pot wrapped meat into the pot again and fry it for 20 seconds, almost the place where the pot wrapped meat is exposed begins to turn red, and then take it out and control the oil for later use.
8. Leave the bottom oil in the pot on low heat, pour the garlic slices into the pot and stir-fry the aroma, pour the seasoning juice inside, turn on medium heat to bring the seasoning juice to a boil, slightly thickened.
9. Thicken the seasoning slightly, pour the meat into the pot, and add shredded green onions, carrots, ginger and coriander at the same time.
10. Then stir-fry over medium-low heat to evenly let the meat in the pot be fully coated with the seasoning sauce, and then take out of the pan and put it on a plate.
(4) The practice of wrapping meat in a pot
Ingredients: 1 piece of fresh pork tenderloin, a little potato starch, a little soybean oil, shredded green onion and ginger, shredded carrot, a little coriander, a little white vinegar, a little sugar, a little light soy sauce.
1. First of all, we cut the pork tenderloin into five-millimeter thick slices, and then put it in a basin, add a little fine salt, give it a good marinated bottom taste, the next step is very important, is to prepare the batter of the pot wrapped meat.2. Prepare another empty pot, put in an appropriate amount of potato starch, and then put in 1:1 water to stir it into wet potato starch, and then pour it into the marinated tenderloin slices, and then add an appropriate amount of soybean oil, so that the fried pot meat is crispy and not soft, and the color is more golden. The next step is to concoct sweet and sour sauce which is also very critical.3, the sweet and sour sauce of the pot wrapped meat is very particular, let’s put in a spoonful of white vinegar, a spoonful and a half of white sugar, and then put in a little old soy sauce, adjust the color, and then cut some shredded green onion and ginger and shredded carrot, put it into the sweet and sour sauce and stir well, shredded green onion and ginger remember not to burst the pot, must be placed in the sweet and sour sauce, and then we start to fry on the heat.4, fryer wrapped meat, the pot must be put with soybean oil, because the color of soybean oil fried is more golden, look more appetizing, soybean oil burned until smoke, go to the bean smell of soybean oil, and then immediately turn off the heat, the processed meat slices, unfold by hand, in turn into the pot, fry until floating on the oil surface and then fish out, and then turn on the fire again, raise the oil temperature, the next pot and fry again, until golden brown and crispy, you can fish out to control the oil.5. Then brush the pot clean, directly pour the sweet and sour sauce with green onion, ginger and carrot shredded into the pot, turn on low heat until it bubbles, when it is slightly sticky, put the fried meat slices into the pot, stir-fry evenly over high heat, and you can get out of the pot.
Tips:
1. To make pot wrapped meat, be sure to slice the tenderloin, put in wet potato starch and soybean oil, stir it well, so that the batter is blended out, the color is golden and crispy after frying, and it does not return to soft, this skill should be remembered.2. To make a pot wrapped meat, shredded green onion and ginger must not be directly put in the oil frying pan, must be placed in sweet and sour sauce, turn on high heat to make sticky and foamy, otherwise after the shredded green onion and ginger are boiled in the pot, this dish has an awkward taste.
