Chinese Food
Authentic pot meat
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Guobaorou is a famous dish in Northeast China. It's characterized by tender outside and tender inside. It's sweet and sour. I love to eat pot and baorou since I was a child. After many trial failures, I finally learned how to make authentic northeast pot and baorou. It is the key to make pot and baorou. There are four kinds of methods for making pot and baorou. One is water starch method (water and dry starch mixing method). The other is water egg starch method (water, a little egg liquid and dry starch mixing method). The third is whole egg liquid method (whole egg liquid and dry starch mixing method). The fourth is flour starch method (water, low gluten flour 1 and dry starch 2 mixing methods). I've tried to make it. Only the first one is easy to make and can reach the characteristics of external coke and internal tenderness. Two or three kinds are not good. As for the fourth kind, some hotels will adopt it, because it appears to have sufficient quantity after production, and the taste will slightly decrease. The following is the authentic method of making northeast pot meat. It is made by Shuidian powder method
Cooking ingredients
Cooking Steps
Step1:Cut the meat into 3mm thick pieces. About the thickness of 3 bank cards. The size of the meat pieces should be moderate. Note - meat slices should not be too thick or too thin, too thick to fry and not easy to ripen. The taste is not good. It's too thin and easy to fry. It tastes like firewood.
Step2:Put a little salt in the cut meat. Marinate for 30 minutes.
Step3:1. Make water starch paste - put in a certain amount of potato starch (or a small amount of flour. The proportion is starch 2-flour 1). Add enough water and mix evenly. Allow to stand for 5 minutes. Pour out the above water. Add 3 tablespoons of cooked cooking oil. Stir well (at this time, the water starch should be yellow). Pick up the water starch with chopsticks and drop it slowly to the best state. Make the water starch ready for use. 2. Made in restaurant. Add starch, water and oil directly to the meat. Mix well. Starch can be put more in proper amount, so the plate is big.
Step4:1. Mix the juice. Add 3 tablespoons of white vinegar, 4 tablespoons of sugar and 1 teaspoon of salt. The proportion is 3-4-0.5. You can taste the sauce. It's mainly sour and sweet. Put less salt.
Step5:Shred scallion, ginger, carrot and coriande
Step6:Put it into the water lake powder and hang the slurry. Heat the oil to 60% oil temperature (the oil is slightly smoking and the chopstick oil is bubbling). Put it into the meat slices and fry them to a yellowish color and take out.
Step7:Put the sliced meat into 70% oil temperature (the oil is obviously smoky and there are many bubbles in chopsticks oil) for re frying. Fry until golden.
Step8:Pour the fried oil out. Leave a little oil in the pan. Add the onion and ginger to stir fry. Pour in the previously adjusted sauce.
Step9:Pour in the fried slices of meat. Put in the carrots. Stir quickly. Dish out of the pot. Sprinkle with shredded coriander for decoration. This dish is finished.
Step10:Guobaorou paste formul
Cooking tips:Note - 1. Potato starch is the key of this dish. Corn starch and other starch cannot be used. The meat slices fried by potato starch (Yunjing brand) have the effect of fluffy, outside scorching and inside tenderness. 2、 The oil added to the water starch must be cooked oil (that is, cooking oil heated and cooled). Cooked oil can make the pulp of the meat more golden and crisp. 3、 The best choice for frying is soybean oil. The color of the meat in the pot fried with soybean oil is more golden. The temperature and time of the frying oil must be well controlled. The frying paste will fail completely. 4、 It's OK without carrot and shredded coriander. Two kinds of side dishes are added to make it look good. It doesn't affect the quality of dishes. There are skills in making delicious dishes.
