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標題: Zue's 7步梅菜炆扣肉 [打印本頁]

作者: zuesel 時間: 2009-11-4 21:40 標題: Zue's 7步梅菜炆扣肉

本帖最後由 zuesel 於 2009-11-4 21:47 編輯

梅菜炆扣肉 in 7 steps.

[attach]6812[/attach]

1. Lean pork belly, boiled in water until fully cooked, rinse and soak in very cold water
[attach]6813[/attach]

2. Mui choy, soak in warm water, wash to rid of sand
[attach]6814[/attach]

3. Cut both up (see photos)
[attach]6815[/attach]

4. Blot pork pieces to dry using paper towel. Marinate with Dark soy sauce
[attach]6816[/attach]

5. Boil in pot: (dark and light soy sauce, rock sugar, water)
Note: The mui choy is very salty, so no need for salt, add the above to taste
[attach]6817[/attach]

6. Boil everything on high heat for 5 mins.

7. Continue to boil with Low heat for 45 mins.

作者: myversa 時間: 2009-11-4 22:14

I like 梅菜扣肉. Will try the recipe. Thanks for sharing.

作者: Lil'B 時間: 2009-11-4 22:30

thx for sharing, looks easy to cook

作者: yoursecret 時間: 2009-11-4 22:48

Great dish for winter. I used to work in a hakka restaurant that make this stuff the old fashion way. Your method is much simpler. I'll have to give it a try. Thanks.

作者: somewhereintime 時間: 2009-11-4 23:11

1# zuesel

最靚豬腩肉

作者: zuesel 時間: 2009-11-5 10:55

1# zuesel

最靚豬腩肉
somewhereintime 發表於 2009-11-4 23:11

This pork belly was lean and fresh! The layers between muscles and fat were divided very evenly!! Only draw back was the hair wasn't removed completely. I had to pluck them out (no good for my carpol tunnel wrist)

** boys and girl, unless you don't mind plucking, make sure your piece of meat has no hair on it **

作者: zuesel 時間: 2009-11-5 10:56

3# Lil'B

Li'B, it's my pleasure! Lazy Zue is my name! hahahaha

作者: somewhereintime 時間: 2009-11-5 10:59

This pork belly was lean and fresh! The layers between muscles and fat were divided very evenly!! Only draw back was the hair wasn't removed completely. I had to pluck them out (no good for my carpo ...
zuesel 發表於 2009-11-5 10:55

Ask your hubby to burn them off with Blow Torch, most guys enjoy doing that, and it takes seconds only

作者: zuesel 時間: 2009-11-5 11:01

4# yoursecret

I don't know the professional / traditional way of cooking this dish. I just know it must be a lot of work!
After eating 梅菜扣肉 so many times at restaurants, when I made mine, I just put ingrident which I feel should make it taste like 梅菜炆扣肉 but without all the oil! As you can see, mine is not too oily.

Could you please post the traditional way of making this?

作者: yoursecret 時間: 2009-11-5 12:02

1. Boil the pork.
2. Cut the pork in pieces.
3. Fry some minced garlic in the wok, add the pork and stir fry, dark soy, cooking wine, red food color liquid(optional).
4. Wash and cut the mui choy into small piece.
5. Stir fry mui choy without any oil, then add oil after it's heated through and stir fry some more.
6. Line up the porks in the rice bowl skin side down, put some mui choy on top.
7. Steam the bowls of mui choy pork for 1.5hour.
8. Serve by quickly flipping bowl over dish or over rice.

PS. use a plyer to pull hair from skin.

作者: zuesel 時間: 2009-11-5 12:54

10# yoursecret

That doesn't sound too bad wor...maybe I will try this method some day.

Thanks very much for sharing!

Since you worked in a restaurant, mind to share some of your recepies?

作者: somewhereintime 時間: 2009-11-5 12:58

I'm not Hakkasan, I do my porc  differently:
1. Burn away any hair with blow torch
2. Rub the belly with  滴珠油, roast 20 minutes in 425F oven
3. Rinse under cold water for 1 hour
4. Cut into 1/5 inch slices, arrange in wide month earthenware bowl
5. Place  seasoned Mui Choi on pork, steam 1 hour
5. Invert onto plate or refrigerate for further use
I used to deepfry the belly when I served my apprenticeship, now I do most cooking by roasting in oven, eggplant dishes and Szechuan Spicy Green Bean etc.
There are more than 1 way to prepare any food, as long as if work for you

作者: yoursecret 時間: 2009-11-5 13:45

10# yoursecret

That doesn't sound too bad wor...maybe I will try this method some day.
Thanks very much for sharing!

Since you worked in a restaurant, mind to share some of your recepies?
zuesel 發表於 2009-11-5 13:54

That was a long time ago when I was working in my uncle's restaurant in Boston. I did all the position except chef so I'm not the authority on the correct recipes. I'm not even sure my mui choy pork is correct or not.

作者: yoursecret 時間: 2009-11-5 13:51

I think I missed a step for the pork, after boiling rub some soy sauce on the pork and deep fry them then cut them.

作者: zuesel 時間: 2009-11-5 14:04

12# somewhereintime

I was always wondering why deep frying is used on pork belly. some say it gets rid of the fat in the meat, others say for texture. Could you pls confirm that?

Yeah, I agree there's no set way of making something. Food tastes good is what matters the most. Due to my hectic schedule, I prefer to put together using what I have at home and experiment to discover fast and easy ways to cook. My recepie is: "cooking without a recepie!"

作者: zuesel 時間: 2009-11-5 14:08

本帖最後由 zuesel 於 2009-11-5 14:09 編輯

12# somewhereintime

Yeah, I was suprised that you didn't deep fry. hahaha

Boston? Wow!
I went to Detroit and tasted alligator for the first time there.

(sorry, out of topic)

What other foods did your restaurant serve? Western Chinese food or Authentic?

My Dad owns a restaurent in a small town. I helped out a lot when I was young. We served Western Chinese food like lots of sweet and sour stuff.

作者: yoursecret 時間: 2009-11-5 14:57

They say alligator tastes like chicken, I've never tried them myself.

My uncle's restaurant serves authentic chinese food but nothing fancy, mostly big portion Hongkong style.

作者: B仔 時間: 2009-11-5 15:37

12# somewhereintime

啤水成個鐘。。。咁咪冇乜營養囉？

我整嘅版本同師傅差唔多。不過我HUNNIE鍾意食切細粒嘅肉，所以我冇師傅切得咁闊。

作者: somewhereintime 時間: 2009-11-5 16:05

13# yoursecret

We are not debating who is the authority here, just sharing what good food would be like

作者: zuesel 時間: 2009-11-5 16:06

18# B仔

I've heard of a recepie that you boil, soak, reboil, re-soak the pork many times! Go figure!

hey, b-jai, pls share your cooking pics with us la! You are an awesome cook~!

作者: somewhereintime 時間: 2009-11-5 16:15

15# zuesel

Deepfrying would make the belly more eye appealing, same idea applies to 鳳爪，八寶鴨，圓蹄.
rinsing would rid of the fat and make the meat QQQ. the rinsing water does not get absorbed
into the meat.
It is a home style food, relatively easy to cook and any leftover would improve.
Back in 60's steamed rice with a little mui choy and pork lard is typical lunch.

作者: somewhereintime 時間: 2009-11-5 16:19

18# B仔
Well, last night I taught 20 Caucasian students Szechuan Twice Cooked Pork , they cleaned out all
belly and 2 big pots of rice.

作者: zuesel 時間: 2009-11-5 17:12

21# somewhereintime

I remember my grandma used to take me to a lor maai faan (sticky rice place) after school. Their sticky rice had nothing in it except it's soy sauce color, very shinny and a few pieces of peanuts. But O BOY! After sooooooooo many freakn' years, the taste still lingers in my memory! I am suspecting that it's just mixed with soy sauce and lard. It's scary just thinking about it but OMG.....Best thing in the world!!!!!!!!!

作者: B仔 時間: 2009-11-5 20:42

師傅，
我唔POST喇～我煮飯係盡量較啱時間，愛人放工返到屋企坐一陣，SETTLE DOWN，就開飯。。。我冇心機一路煮，一路影呀～如果佢媽媽，或我屋企人過嚟食飯，或要招呼朋友煮大茶飯，更加冇時間影相添啦～

我覺得，只要你用心去煮，實會煮得好味，食嘅人又會欣賞。。。就好似師公咁，大讚你手藝廚藝好！

作者: sheep 時間: 2009-11-5 20:45

師傅，
我唔POST喇～我煮飯係盡量較啱時間，愛人放工返到屋企坐一陣，SETTLE DOWN，就開飯。。。我冇心機一路煮，一路影呀～如果佢媽媽，或我屋企人過嚟食飯，或要招呼朋友煮大茶飯，更加冇時間影相添啦～

我覺 ...
B仔發表於 2009-11-5 21:42

請我全程為你留下美好回憶

作者: B仔 時間: 2009-11-6 08:45

請我全程為你留下美好回憶
sheep 發表於 2009-11-5 21:45

我煮飯大汗DUP細汗，成個癲婆咁，絕對冇美好的回憶架播～～～

作者: somewhereintime 時間: 2009-11-6 12:25

26# B仔
Relax, it is just cooking for your hubby and yourself.
Do it with a flair.

作者: zuesel 時間: 2009-11-6 13:24

25# sheep

You're right! Cooking and taking pics is pretty tough. I have to wash my hands before touching the camera many times and sometimes, i forget to take pics!

B-jai, even if you don't get a chance to take pics, just share with us your cooking tips la.

作者: somewhereintime 時間: 2009-11-6 13:28

25# sheep

So you're a photographer?

作者: yoursecret 時間: 2009-11-6 21:13

This will be my fat intake for the month of November,

I'm ready for winter.

stir fry mui choy; boiling the pork belly
[attach]6854[/attach]

coating with dark soy
[attach]6855[/attach]

back to the frying pan, the pig skin sometimes explodes splashing oil everywhere. next time I'll try Master Some's baking method
[attach]6856[/attach]

stir fry in garlic
[attach]6857[/attach]

more dark soy, I added some brown sugar to finish the cooking
[attach]6858[/attach]

all line up nicely in the bowl, next on top is mui choy, then steam for 1.5hours
[attach]6859[/attach]

the finished product, very yummy!

[attach]6860[/attach]

作者: sheep 時間: 2009-11-6 21:17

25# sheep

So you're a photographer?
somewhereintime 發表於 2009-11-6 14:28

I like taking pictures, I am not a photographer.
hobby Vs profession

作者: sheep 時間: 2009-11-6 21:28

I like to steam 扣肉

作者: somewhereintime 時間: 2009-11-6 22:01

I like to steam 扣肉
sheep 發表於 2009-11-6 21:28

扣肉 literally mean arrange the food in the bowl, steam to take on the shape of the bowl,
Then INVERT onto the plate

作者: zuesel 時間: 2009-11-7 02:20

30# yoursecret

That looks sooooooooooo yummy!!

作者: tobiko 時間: 2009-11-7 23:54

aiya so yummy!!! Haven't had that dish (either home nor outside) for a long time

作者: yoursecret 時間: 2009-11-9 16:17

扣肉 literally mean arrange the food in the bowl, steam to take on the shape of the bowl,
Then INVERT onto the plate
somewhereintime 發表於 2009-11-6 23:01

I thought 扣 means braised or something like that.

Good to know.

作者: zuesel 時間: 2009-11-9 16:50

i thought it mean the layers of the belly (fat, thin, fat, thin...)

作者: sheep 時間: 2009-11-9 22:05

扣肉
最經典既係
一件件五花腩切蝴蝶雙飛
中間夾一件沙葛
用南乳醃
跟住放入瓦砵
蒸到D肥油出哂泥
冚上做底既生菜
嘩猪油香猪腩肉化
諗起都流口水

作者: somewhereintime 時間: 2009-11-9 22:20

扣肉
最經典既係
一件件五花腩切蝴蝶雙飛
中間夾一件沙葛
用南乳醃
跟住放入瓦砵
蒸到D肥油出哂泥
冚上做底既生菜
嘩猪油香猪腩肉化
諗起都流口水 ...
sheep 發表於 2009-11-9 22:05

Is it supposed to be 粉葛 instead of 沙葛 ? I like mine with 芋頭

作者: sheep 時間: 2009-11-10 08:45

冇錯係沙葛
貪佢脆口
芋頭都正都試過

作者: tobiko 時間: 2009-11-12 22:24

1# zuesel

thx for your receipe neh, tried it tonight, yum yum

作者: zuesel 時間: 2009-11-12 23:29

oh great!!!!! Glad you tried it! I hope your pork was cooked long enough so it's soft!

作者: tobiko 時間: 2009-11-13 23:40

it is soft enough but I think I put too much soy sauce so it was a little bit too salty lor but next time I know better =)

作者: zuesel 時間: 2009-11-14 00:52

43# tobiko

Good job!!!!
Practice makes perfect! I hope it was easy enough for you!

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