Pig shoulder flesh also calls pig plum the flesh, it is the long elliptical cutlet that is located in place of pig shoulder blade, have fertilizer thin have anything resembling a tendon or vein, fertilizer is thin interweave, fresh and tender not fat, still have slightly clear sense and rich bovril, it is fork burns the most commonly used place, whole use the mouthfeel that also can keep better, suit decoct very much, bake, bittern, blast, this also is Western-style food in most the pork place that is favorred.
With high temperature dry decoct replaces quick-boil water, can chain quickly juice, the United States pulls heart reaction to bring wonderful fragrance, chromatically layer of the surface can be easier chromatically, this one many small step, you guess the flesh to coil the meeting is delicate break up several times.
The bag has the stew in soy sauce that uses because of this to give out directly of the proposal deserve to compare, special save worry, take directly, after all research and development person the local color that knows oneself most for certain, the train of thought that follows it goes, can experience among them taste to feel evenly most, change according to oneself taste later also can easy a lot of. Also want to try more arrange possibility, try this to be joined when making a pig shoulder flesh coil, ferment completely the mature gust of tea, very as appropriate as warm sex flavor, can add special flavor already, also can bring dark and grumous amber colour and lustre.
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With makings
| Pig shoulder flesh | 500 grams |
| 4~6 | |
| ? Is thick gravy used makings? | |
| Bittern makings is wrapped | 1 |
| 5 grams | |
| 5 | |
| 2 | |
| 100ML | |
| 30ML | |
| 20ML | |
| 1L | |
| This thick gravy can make ** about the pot-stewed fowl that 500~1500 overcomes | · |
Flesh of shoulder of pig of black tea bittern coils the practice of egg of & with a soft yolk
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Tried bittern of a few table to wrap recently, "Small mill " this buy more easily, a lot of large supermarkets can be bought, smell is very sweet, sexual value is better than also be being returned.
Have commonly " 10 thousand wrap with pot-stewed fowl " and " tea egg thick gravy used as a sauce for noodles is wrapped " , used this " 10 thousand wrap with pot-stewed fowl " add tea by oneself, also can use directly " tea egg thick gravy used as a sauce for noodles is wrapped " more save trouble.
See flavor deserve to compare, those who use is the flavor of very warm sex, leaf of cardamom seed of leaf of cinnamonic, anise, small fennel, bay, Qia , licorice, basil, black peppery, leaf of anise, cinnamonic, bay is OK purify flesh kind fishy smell, basil can solve be bored with, Qia cardamom seed and small fennel but dash forward show the flesh kind aroma. Taste appearance is compared for relatively sweet laborious, suit bittern to make pork very much colloid perhaps more feed capable person.
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Prepare all data.
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General? Is thick gravy used makings? Medium dry material is loaded do not have smally in spinning hop-pocket, plunge into close, prevent material to asperse in falling in boiler.
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What I use is by piece the pig shoulder flesh that leave, if use whole measure that can bind with discharging.
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Coil pig shoulder flesh close.
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The rope that use cotton ties up.
* me of this Chou Chou Western-style bind Roudafa to compare a trouble relatively, everybody needs to tangle forcibly only tangle it is good to tangle, must use relatively a bit thicker cotton thread, when preventing decoct flesh, rupture.
- Burn heat, drench the oil of boiler of a few embellish, put pig shoulder flesh to coil conflagration heats.
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Make every one side of pig shoulder flesh the appreciably of decoct is brown, sufficient chromatically, take out reserve.
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Will? Is thick gravy used makings? Medium all in feeding material to put caldron, boil boil, put the pig shoulder meat with good decoct to coil, small fire boils 30 minutes in, involve fire, immerse till amid is cooling.
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Take out the egg from freezer ahead of schedule, place to room temperature, can make egg be heated even so, hold well and truly boil make time.
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Will put in pannikin enough the water that floods an egg, burn, turn medium baking temperature, put an egg, "Lan Huang " every 60g, next boiler medium baking temperature after water is boiling boil 7 minutes; "Orchid the wife of a prince " every 52g, next boiler medium baking temperature after water is boiling boil 6 minutes or so.
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Fish out, put into cold water to drop in temperature immediately.
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Wait for an egg to become warm (the degree of not very hot hand is best rind) , pare immediately piece, wipe exterior moisture content to reserve.
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Thoroughly will cooling thick gravy and bittern flesh package enter sealed case in, put the egg of with a soft yolk that has cooked, sealed refrigerate one night into freezer, can.
Small stick person
2. this thick gravy is boiled together because of egg have not, the cold storage after after using, must be being boiled again is saved. Every 3 days need to be boiled, if be not used for a long time,suggest refrigerant save.
3, this kind of practice applies to tendon of pig ancon, ox to wait as much feed capable person.
4, if be to make common bittern egg, can join in bittern flesh when 5 minutes finally, the flesh that be the same as bittern immerses 2 hours together above can tasty.