Buckle bowl method

Ingredients: Pork belly, tofu, dried bean curd, fried tofu and plum vegetables can be used in the following dishes.

Seasoning: monosodium glutamate, chicken essence, sugar.

manufacturing method

1. Boil pork belly in a boiling water pot until it is not cooked. Take it out without blood, spread soy sauce on the pigskin, fry the pigskin in a 190 degree oil pan until it bubbles and hardens, and take it out to cool for later use.

2. soak plum vegetables or dried beans in water and wash the sand. Pickled plum vegetables should be soaked for a long time to remove the salty taste.

3. Break the tofu and add monosodium glutamate, chicken essence and sugar to taste.

4. Cut the cold pork belly into pieces with a thickness of 0.5 cm, mix well with the broken bean curd, put in a bowl, put the washed plum vegetables in the bowl, steam them in a cage for 90 minutes, then take them out of the pot and buckle them in the bowl to eat.

Traditional practice of fermented bean curd meat

Crush red tofu, add milk, a little water, soy sauce, sugar, monosodium glutamate, chicken essence and pepper to taste, mix the sliced meat with the prepared sauce and put it at the bottom of the bowl. Add onion ginger, star anise, pepper, dried pepper and soup to tofu, put them in a bowl and steam for 2 hours. You can add a little peanut butter to the bean curd sauce, which is more fragrant.

Buckle bowl-braised chicken nuggets

Ingredients: Sanhuang chicken, sweet potato powder, onion and ginger.

Seasoning: salt, monosodium glutamate, chicken essence, pepper, soy sauce.

manufacturing method

1. Chop the yellow chicken into pieces with the size of 1.5 cm, add salt, monosodium glutamate, pepper, chicken essence and thirteen spices to taste 10 minute, add sweet potato powder to the eggs, and mix well with the chicken pieces with good taste.

2. Heat the oil in the pot, fry the chicken pieces and remove them for later use.

3. Put the fried chicken pieces into a bowl, put the chopped water chestnut onion, shredded ginger, a little pepper and dried pepper into the bottom of the bowl, add the prepared flavor juice, and steam it in a cage for about an hour.

4. Put the steamed chicken upside down on the plate and serve.

Buckle bowl-small crispy meat

It is very important to choose the meat for the crispy meat. You can't use pure lean meat and you can't be too fat. Pure lean meat is not fragrant, too fat and greasy to eat. The meat of the crispy meat is pork legs, which are fat and thin.

manufacturing method

1. Peel the meat and cut it into strips. Marinate with salt, monosodium glutamate, chicken essence, pepper, cooking wine and thirteen spices for more than ten minutes.

2. Beat the sweet potato powder into paste and crispy meat, and mix well with soy sauce.

3. Put oil in the pot, heat it, add crispy meat, fry until golden brown, and remove it for use.

4. Put the fried crispy meat into a bowl, add chopped water chestnut, shredded ginger, a little pepper, dried pepper and the prepared flavor juice to the bottom of the bowl, steam it in a cage for 1.5 hours, and then buckle it on a plate to serve.

Matters needing attention: Add one or two salt, one or two monosodium glutamate and one or two chicken essence to the buckle bowl of 10 kg of meat, add 0.25 kg of sweet potato powder to crispy meat and 0.2 kg of powder to chicken nuggets.

Development of buckle bowl flavor juice

Add clear oil to the pot, add a little star anise, pepper, dried pepper, onion and ginger, add water or broth, add salt, monosodium glutamate, chicken essence, pepper and soy sauce for coloring, bring to a boil, put in a bowl and add crispy meat and sliced yellow chicken. Ordinary shops rarely use soup stock to buckle bowls. If you want to taste better, you can add soup stock to taste.

Soup stock practice: one beef bone, two chicken bones, two pig bones, simmer soup. Generally, this soup is also used for stews in buckle bowl shops, such as stewed kelp, gluten, tofu and wax gourd.