Practice of Water Jimo

Let's talk about the practice of bacon first

This meat needs stewing for 5 hours.

Materials:

500 grams of pork belly with skin (I can make 5 pieces, but I don't have them at hand, so I used fat pork legs. Unfortunately, the fat is a little less, but it is super delicious! )

8 pieces of rock sugar, 4 pieces of ginger, onion 1 root, 3 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 3 tablespoons of dark soy sauce, 2 pieces of cinnamon, 2 pieces of star anise and fragrant leaves each, a little fennel, a small piece of dried tangerine peel, a few pieces of pepper, a proper amount of soup or boiled water (whichever is just meat) and salt.

Practice: Wash the pork belly, scald it with boiling water, and take a bath after the water boils. Add all seasonings (except salt) and hot broth or boiling water (be sure to be hot! )。 Cover the fire and bring to a boil. Season with salt according to your preference. Turn off the heat, skim off the foam and keep the water boiling for 5 hours (if you can't wait to eat, 3 or 4 hours should be no problem, but it may not be so delicious! )。

Look at the stew But it has been stewing for five hours! Basically, "the fat is not greasy, the lean meat is full of oil and no residue, the meat is rotten and toothless, and the fragrance will last for a long time after eating"! Be careful when you take it out, it will break when you touch it. I have been very careful, but I still lost a piece of skin. Fortunately, it will be chopped in the end.

Let's talk about the practice of Baiji steamed bread first (the flow chart mentioned above refers to this steamed bread, hee hee).

Ingredients: common flour (VI) 3 cups, dry yeast1/2 tsp, warm water1/4 cups, baking powder 3/4 tsp.

Exercise:

1. Boil the yeast with warm water and slowly pour it into 2 1/2 cups of flour. Knead into a smooth dough by hand. Like this:

2. Cover or cover with plastic wrap and put it in a warm place for fermentation 1 hour or so (it can be shorter in summer, so it's winter here, so I put it in the oven to keep warm, which takes about 1 hour 15 minutes), which is twice as big as the original (I think it's more than twice as big here, hehe). Hair should be honeycomb, like this:

3. Add baking powder and the remaining flour (a little) to the dough and continue to knead until the dough becomes hard. Not all the flour has been added. Cover with plastic wrap and wake for 10 minutes.

4. Divide the dough into six parts, knead each part into a round dough, and relax for another 5 minutes. Finally, roll it into a round cake (I left a piece of dough, and then knead it with flour for a while to make mutton buns. The two are different! I'm going to make mutton buns tomorrow.

5. Cook in an oil-free pan over medium heat (the authentic one seems to be half-cooked, and then bake in a 350C oven for 5- 10 minutes, which will be crispy outside and soft inside. But I was too lazy to turn on the oven, so I used it all. As long as the heat is increased when it is almost ready, and the cake is slightly burnt, it will also have the effect of crispy outside and soft inside. However, one seems a little too much. Next time, you should look carefully and don't be distracted! ) Look at this cookie, how cute it is!

6, finally, the meat folder! Chop, chop, chop, chop bacon with my precious knife, Zhang Xiaoquan, Shanghai, and add a lot of bacon soup while chopping. Chop as many pieces as possible (the piece next to it will be operated soon before it can be chopped).

7. Finally, put the meat into the freshly baked Baiji steamed bun to eat!

I like to add coriander to meat, so have another one, chop it with coriander, and I'll chop it again! All right! Another one! Eat again! Sorry, I'm really not in the mood for hot food. Let's make do with it.

Chop it while eating (lest it get cold) and have a bowl of tomato and egg soup. What a cool word!

In addition, don't pour the extra wax soup. Put it in the freezer, take it out and melt it when you want to eat it next time, add some seasoning, water and salt, and put it in pork/beef/egg/chicken stew.