Nice Food

Advocate makings: Steaky pork of the pig that take a skin 1000 grams, prune dish (also call mildew dried vegetable) 200 grams.
Condiment: Soy 20 grams, edible vegetable oil 1000 grams (restrict cost 50 grams) .
Practice: 1, blow porky skin wash clean, put into cold water boiler, suffer from excessive internal heat is boiled to eight maturity, fish out obliterates with clean cloth the moisture on skin, take the advantage of heat to wipe on soy. 2, boiler get angry, enter edible vegetable oil, burn come to be heated up most probably, enter transfer to a lower level of day of steaky pork skin the blast in boiler to come cardinal, fish out air, leather day transfer to a lower level is on chopping block, cut 7 centimeters long, 2 centimeters thick big, among again transversely one knife, do not want to cut off the skin. 3, the flesh trimly code is in bowl flesh, prune food is put on the flesh, enter soy equably, evaporate of a pot for steaming food makes an appointment with 30 minutes to come on the flesh is soft sodden, take out buckle in dish can.
Characteristic: Gong Liang of colour and lustre, the flesh is qualitative crisp sodden, smell is sweet thick, fat and not be bored with.

The Mei Cai that benefit city name eats buckles the flesh
Mei Cai also is special local product of benefit state convention, colour and lustre is golden, aroma is tangy, qing Dynasty is sweet tastily, not cold not dry is not wet not hot, be passed to be ” healthy atmosphere ” dish and long negative great reputation, allegedly bean curd of it and saline 焗 chicken, wine is called at the same time ” benefit city 3 treasure ” . “Mei Cai buckles the flesh ” the fokelore that still has a paragraph of happiness as it is said, northen Song Dynasty year, when Su Dongpo ranks benefit state, a long way of two renown hutch reachs special detail Hangzhou west lake learns hutch art, after two chef learn to return favour, su Dongpo calls them copy Hangzhou west lake again ” east slope buckles the flesh ” , make with Mei Cai ” Mei Cai buckles the flesh ” , as expected delicate and goluptious, tastily and not person of be bored with, get the welcome of citizen of broad benefit city, temporarily, make the delicate cooked food on benefit state party.
“Mei Cai buckles the flesh ” Mei Caixin of bridge of earth of drop of handpick horizontal stroke, immerse in clear water to tastily, weak opening, cut Mei Cai into a certain number of paragraph reserve, choose steaky pork, blow steaky pork skin clean, the stockpot is boiled on appear fish out, take the advantage of heat to be in leather before last often is smoked one layer, the skin is down, enter the blast in the peanut oil boiler that burns heat, scamper chromatically fish out, put the bubble inside clean birdbath soft, cut next 3 to the chump with 4 thick millimeter, wash peanut oil of clean boiler infuse, after end of next green, ginger, garlic, anise fries a flavour, put steaky pork to fry moment, fall again next soup, liquor, salt, unripe smoke, white sugar, wait for Shang Kaihou, move goes to small fire, all the time till stew is sodden. Take the steaky pork that has burned next, chase the flesh (have a skin in the bottom) level land put a bowl in, a Mei Cai is spread above paragraph, enter former boiling water again, basket evaporate is appeared on. The decant when taking course gives former soup, invert the flesh buckle in dish in, flavour burns former Shang Changhao, the starch that use water ticks off Gorgon euryale, irrigate go up in the flesh can. The characteristic of this dish is: Fleshy sodden smell is sweet, taste salty syncopation takes sweet taste, fat and not be bored with.

Filed under: Love Food by Cuisine