What is winter vegetables roasted white, have you ever eaten?

Because I'm from the north, this is something I haven't really eaten, nor have I seen this vegetable

Winter vegetable roasted white is a famous Sichuan dish, winter vegetable refers to a kind of local pickles in the sauce, the south is also called Meijianzhi, and squash, big head of cabbage and other similar pickles. The term "roasted white pork" refers to white strips of pork, also known as buckwheat. Winter vegetables roast white is steamed button meat with winter vegetables, the finished product is fat but not greasy, melt in the mouth, is a very delicious meal.

The winter vegetables roast white is one of the three steamed nine buckle eight bowls of traditional dishes, is a wedding banquet banquet on the necessary delicacies. The roasted pork is selected from the three lines of meat, the production of roasted pork is very delicate, cooking technology is more difficult, techniques and experience without years of hard work is difficult to achieve.

The production process of the buckle meat is very delicate, is to put the skin of the flesh into the red iron pot on the skin branding until black, this process is called the skin;

The skin after the skin treatment of the flesh with a knife scraping, the skin is the best charred yellow, and then put the pot boiled and cooled dry water, in the skin of the flesh on the rubbing of some dark soy sauce or wheat sauce.

Heat oil in a pan, canola oil works best, and fry the meat skin-side down in the pan until the skin blisters and wrinkles.

Remove the meat and soak it in the same water you cooked it in.

And then cut the meat into the desired thickness and size, evenly placed in the bowl, sprinkle ginger, pepper, sugar, salt, chicken essence, etc., and then drizzle a little vinegar, some soy sauce and soy sauce, and finally the fried dry pickles or sprouts or winter vegetables to the five-flower meat all covered, after steaming, inverted on the plate, a plate of bright, oily, sticky and not greasy roasted pork (buckle meat) on the production of the completion of the dish.

Hello: winter vegetables roast white in the Chengdu-Chongqing area is also called salt vegetables roast white, is a traditional home cooking steamed dishes. In the past, basically invited guests to feast on the big dishes. Nowadays, restaurants usually sell this dish, and people in our area especially love to eat, almost every once in a while will go to the restaurant to eat. However, there are also people who make it at home, and some of them make their own shao bai, which is even better than the one made by professional chefs in restaurants. I make it at home occasionally when I'm not working, so I'll share with you my method for making Shioyaki! Raw materials:

500 grams of pork with skin, 8 grams of cooking wine, 4 grams of salt, 5 grams of sugar, 20 grams of salad oil.

Preparation: ① first meat on the fire until the skin of the meat blisters (with an iron pan can also be branded, the first iron pot in the stove on the red, the meat skin down on the skin of the branding on the skin black on it). Burned meat cleaned, put into a pot with water, wine, pepper, scallions and ginger slices boil, cook for about 15 minutes until the meat is ripe when the water is drained, while the leek in the skin of the meat smeared with a layer of replica soy sauce, slightly drying a little bit, into the sixty percent of the frying pan deep-fried to the skin to go wrinkled, the color of the deep red, when the fish, change the knife into a slice.

② all the seasoning mix into the sauce, the meat slices dipped in the sauce, removed from the drain, flat into a bowl.

③ sprouts washed and chopped, squeezed out the water into the pan with 30 grams of oil and sautéed, spread on the meat slices, compacted, covered with a film on the pot can be steamed for 60 minutes

winter vegetables

roasted white, a local specialty of Sichuan Province, is the Sichuan Sichuan and Sichuan folk can not be tasted delicacies. The practice is complex due to the labor time, so in the past, the general New Year's festivals at home, the elderly will do, that is, the local people their own home only some of the old people will do this dish, usually in the fried food hall to eat or buy outside. Online casually say some practice also said and buckle meat is the same is completely do not understand. Roasted white selected three lines of meat, especially on the shuttle skin is a technical work, talking about the techniques and experience is not years of hard work to achieve. Shuttle skin will directly affect the taste of the whole meat, fat but not greasy this is also the trick. In addition, the taste of roasted white is savory flavor with a little sweet, which also has the pepper of the slight numbness.