How do you make the home version of the traditional Beijing snack halibut? What are the precautions?

Home version of the brine ready star anise, pepper, cinnamon, peel, dried chili peppers, yellow wine and onion, ginger and garlic, as well as soy sauce and old soy sauce, as well as pork intestines and pig lungs and flour and baklava, the first to add a variety of ingredients and water to start brine intestines, followed by brine back to add the noodle slices, add the tofu and pig lungs as well as brine good pork intestines, with the configuration of the sauce, as well as the garlic paste and tofu milk, a bowl of perfect brine on the presentation of the. The key to making lo mein at home is to clean the raw materials, get the heat right, and make the soup flavorful enough to ensure the lo mein tastes authentic. Traditional Beijing well-known snacks, has a certain historical origin

Lo boiled is a famous Beijing snacks, once is the history of one of the famous palace dishes. There are two ways to say the origin of the halibut, one is the Qing Dynasty period in the palace there is a famous dish called Su Zao meat, the origin of this dish has a certain allusion. Because the emperor's southern tour, once stayed in Yangzhou, a family surnamed Chen family home, and Chen's chef to make dishes favored by the emperor, so that the chef then followed the emperor into the palace, successfully become the imperial chef.

The chef knew the emperor's tastes like the back of his hand, and knowing that the emperor loved heavy flavors, he cooked a meat dish with five-flower meat with spices such as cloves, guan cinnamon, licorice, sand nuts, cinnamon, cardamom, and cinnamon, etc. The imperial chef was originally from Suzhou, and so the dish became the capital's famous Suzao Meat, and the stewed soup was Suzao Soup. As the fame of Suzao meat increased, it was introduced to the people, adding the noodle point fire roasted into it, and because of the high price of pork at that time, the ordinary people replaced it with pork head and pork jowl, but it accidentally became a classic folk flavor.

Production steps are very cumbersome, the preparation process is relatively long

Lo-cooked at home if you make, compared to the preparation process is relatively long, after all, lo-cooked soup base is the need for a variety of materials to be simmered together, in order to get the most intense flavor. Pork lungs and pig farms cleaning time is relatively long, especially pig intestines, salt and vinegar and yellow wine, repeatedly wash the internal and external walls, many times rinsing to ensure cleanliness and hygiene, blanching again, blanching before starting to prepare for the process of brining intestines. Another pot of boiling water, add star anise, peppercorns, cinnamon, orange peel, dried chili peppers, yellow wine and onion, ginger and garlic, soy sauce and old soy sauce, large fire to boil the brine, small fire to prepare brine sausage.

After the pig lungs are cleaned up, they should also be blanched and cleaned up several times over until they are clean. The brined pork intestines and pig lungs cut up, start to make soup base, use the brine soup as the base, add salt, vinegar, rock sugar, yellow wine, etc. Boil, add cut up pig lungs and tofu, start to simmer, simmer for a certain period of time, add the pig intestines to cook together, after boiling can be.

The key to brine cooking is the soup base, need to be patient enough to wait

People who have eaten brine cooking know that the soup base is the most critical factor, if the soup base is not strong enough flavor, it will not be flavorful, if the flavor is too light, but also can not hide the smell of pork intestines and pig lungs. Therefore, when doing brine cooking at home, pay attention to the soup base time should be enough, and then simmering the soup base, the material should be complete, can not cut corners, as far as possible is a small fire and slow simmering, in order to ensure that the soup base of the taste of the authentic. The amount of materials should also be controlled, it is best to do a good job in advance reference, not blindly adjusted, brine soup base is typical of the slow work, the only time precipitation, in order to bring the perfect flavor.

Lo-cooked eating method is very careful, a variety of seasoning is the essence of

Beijing people eat lo-cooked, eating method is very careful, and seasoning is indispensable, garlic, chili oil, tofu milk, chive flowers can not be less, and tofu should be cut into triangular shape, the fire put in a bowl, a spoonful of broth dripping down, so that the pig lungs and fire sucked up all the broth, the fire is flavorful and not oily, and the meat is rotting and not faggy, the pork intestine is soft, crispy, and not greasy. There is no off-flavor whatsoever, making you just want to feel the aroma of the marinade. Only with the perfect combination of these, plus exclusive seasoning, this is the correct way to eat halibut, so you can feel a copy of the charm of the famous historical snacks.

The profound food culture, the subtle influence on people

Lo-ho-ho is at first just a kind of improvement of people in the standard of living, do not want to become the most popular folk snacks, which may be the charm of the food. Palace cuisine is naturally top delicious, but the folk improvement is the essence of the people, after all, the people to food for days, people's desire for food, often inspire the most wisdom. Perhaps the improvement of brine cooker did not expect, a whim, will achieve a generation of famous snacks, but also a major feature of Beijing. As if the Chinese culture has a long history, the culture of food, with the change of the times, in people's lives inherited, the achievement of more delicious snacks.

Tasty and authentic halibut, if the home version of the production, you will find more charm, such as the fire can be replaced with pancakes, improved into the southern taste, love of cilantro, naturally, it is less, according to your ideas, add personal characteristics, which is the advantage of the chef, not only to ensure that the taste of classic dishes, but also to meet the requirements of their own tastes, so that you can make your own food for you to determine, professional Customized halibut, giving you a different and better life.