知识储备——红扣

Knowledge reserve——Red button technique

【技法介绍】/Introduction to techniques

将主料先用汤水煮，捞起后趁热用酱油上色，经过油炸至外表呈红色，捞起改刀后放入扣碗，加汤水、酱油、料酒、味精、白糖等调味料，上蒸笼蒸至质脢味入透，出笼翻扣入碟中，根据菜肴的成菜特点，有些菜肴需用滗出的汁勾芡浇淋在扣好的菜肴上面，这个加热操作工序叫红扣法。

Cook the main ingredients with soup first, then color them with soy sauce while they are hot, fry them until they look red, change the knife, put them into the buckle bowl, add soup, soy sauce, cooking wine, monosodium glutamate, sugar and other seasonings, steam them in the steamer until the quality and taste are through, take them out of the cage and turn them into the plate. According to the characteristics of the dishes, some dishes need to be thickened with decanted juice and poured on the buckle dishes, This heating process is called red button method.

红扣菜肴用料较为广泛，可制作出各种软滑，浓郁，芳香等不同风味的菜式，其菜式造型整齐，因此，菜肴具有色彩悦目，形态美观的特点。

Red button dishes use a wide range of materials, which can produce various dishes with soft, smooth, rich, aromatic and other different flavors. Their dishes have neat shapes. Therefore, the dishes have the characteristics of pleasing color and beautiful shape.

【技法要求】/Technical requirements

1.为使菜肴整齐美观，原料选择上需要需要用整形、大块的的原料，在进行刀工处理时需要做到整齐划一。

1. In order to make the dishes neat and beautiful, shaping and large pieces of raw materials need to be used in the selection of raw materials, and the knife processing needs to be neat and uniform.

2.调制味汁时不应太足，只需要调至7成即可。

2. When preparing flavor juice, it should not be too sufficient. It only needs to be adjusted to 70%.

3.装入扣碗中时排列需要整齐，且要突出排列的原料；同时应压紧，否则熟透后容易收缩而变形，造成形态不美观。

3. When put into the buckle bowl, the raw materials shall be arranged neatly and highlighted; Otherwise, it is easy to shrink and deform after ripening.

4.蒸好后扣入盛器中时，应把扣碗旋转，使原料和蒸碗容易分离，否则影响造型。

4. After steaming, when it is buckled into the container, the buckled bowl should be rotated to make it easy to separate the raw materials from the steaming bowl, otherwise it will affect the shape.

5.主料都要经过油炸以达到上色、丰富口感的目的，扣碗中的味汁要放有老抽、生抽、红曲米汁等进行增色。

5. The main ingredients should be fried to achieve the purpose of coloring and enriching the taste. The flavor juice in the bowl should be colored with old soy sauce, raw soy sauce and red koji rice juice.

6.蒸制时掌握火候，以根据原料的形态、大小选用适合的火力，以达到质脢、味透入的基本标准，翻扣入碟中，根据菜肴的成菜特点决定是否滗出原汁，进行勾芡浇淋。

6. Master the heat during steaming, select the appropriate firepower according to the shape and size of raw materials, so as to achieve the basic standard of quality and flavor penetration, turn it into the dish, and decide whether to decant the original juice and thicken and pour it according to the characteristics of the dishes.

【代表菜品】/Representative dishes

清真菜“红扣牛鼻”（见图2-8-1），广东菜“梅菜扣肉”（见图2-8-2），广西菜“大红扣肉”“马山女儿红羊扣”“红扣肘子”，四川菜“咸烧白”等。

Halal food "red button beef nose" (see figure 2-8-1), Guangdong food "plum dish button meat" (see figure 2-8-2), Guangxi food "big red button meat", "Mashan daughter red sheep button", "red button elbow", Sichuan food "salty and white".

                  图 2-8-1 红扣牛鼻 Fig. 2-8-1 red button ox nose

 图 2-8-2 梅菜扣肉 Fig. 2-8-2 braised pork with plum vegetables

实训示例——红扣猪圆蹄

Training example——Red button pig round hoof

（一）红扣猪圆蹄视频（中文版）/Red button pig round hoof video (Chinese version)

（二）红扣猪圆蹄视频（英文版）/Red button pig round hoof video (English version)

（三）制作工艺/Manufacturing process

【原料配备】/Raw material allocation

主料：带皮猪圆蹄1个（重约1250g）（见图2-8-3）；辅料：上海青150g，葱白粒20g，红椒丝5g，京葱丝5g，姜末5g，生粉12g（见图2-8-4）；调料：生抽30g，鸡粉2g，南乳15g，蚝油10g，五香粉0.5g，料酒20g，鲜汤50g（见图2-8-5）。

Main ingredients: 1 pig round hoof with skin (weighing about 1250g) (see figure 2-8-3); Excipients: 150g Shanghai green, 20g scallion, 5g shredded red pepper, 5g Beijing scallion, 5g ginger powder and 12g raw powder (see figure 2-8-4); Seasoning: 30g raw soy sauce, 2G chicken powder, 15g South milk, 10g oyster sauce, 0.5g five spice powder, 20g cooking wine and 50g fresh soup (see figure 2-8-5).

                      图 2-8-3  主料 Fig. 2-8-3 main materials

                     图 2-8-4 辅料 Fig. 2-8-4 auxiliary materials

                    图 2-8-5 调料  Fig. 2-8-5 seasoning

【制作流程】/Production process

将肘子刮洗干净→将肘子煮软捞出→表面抹酱油→入油锅中炸→调制味汁→改刀成块装入扣碗→中火蒸1.5h→滗出原汁→扣入碟中→青菜焯水围边→原汁入锅勾芡→浇淋在圆蹄上→点缀即成。

Scrape and clean the elbows → boil the elbows soft and take them out → apply soy sauce on the surface → fry them in the oil pan → prepare flavor juice → change the knife into pieces and put them into the buckle bowl → steam over medium heat for 1.5h → decant the original juice → buckle them into the dish → blanch the green vegetables around the edge → thicken the original juice in the pot → pour it on the round hoof → decorate them.

【训练要求】/Training requirements

认真研读并熟记红扣技法的基本知识与技法要求；课前认真观看此菜肴制作的演示视频；课中用工匠之心对待每一个实训环节；课后认真总结，再练习。

Carefully study and memorize the basic knowledge and technical requirements of red button technique; Carefully watch the demonstration video of this dish before class; Treat every training link with craftsman's heart in the class; Summarize carefully after class and practice again.

【基本步骤】/Basic steps

1.将带皮的圆蹄（肘子）刮洗干净，放进汤锅中煮（见图2-8-6），煮至质软，捞起趁热抹上一层生抽（见图2-8-7）。 

1. Scrape and clean the round hoof (elbow) with skin, put it into the soup pot and cook it (see Fig. 2-8-6), cook it until it is soft, pick it up and wipe a layer of raw soy sauce while it is hot (see Fig. 2-8-7).

                    图 2-8-6  入锅煮制 Fig. 2-8-6 cooking in pot

             图 2-8-7 生抽上色 Fig. 2-8-7 coloring of raw soy sauce

2.将上色后的圆蹄自然晾干表面水分（见图2-8-8），放入热油锅中炸，至肉皮起小泡、呈棕红色、质酥脆，捞起沥干油（见图2-8-9）。

2. Dry the painted round hoof naturally (see Fig. 2-8-8), fry it in a hot oil pan until the skin is small, brownish red and crisp, and then remove and drain the oil (see Fig. 2-8-9).

                   图 2-8-8  晾干水分 Fig. 2-8-8 drying moisture

             图 2-8-9 炸至皮酥 Fig. 2-8-9 deep fry until crisp

3.用碗装南乳，加入料酒、鲜汤、生抽、蚝油、鸡粉、五香粉、葱白粒调成蒸扣汁（见图2-8-10），炸好的猪圆蹄改刀成块后装入扣碗中（见图2-8-11）。

3. Put nanru in a bowl, add cooking wine, fresh soup, raw soy sauce, oyster sauce, chicken powder, five spice powder and scallion to make steamed buckle juice (see Fig. 2-8-10). Change the fried pig round hoof into pieces and put it into a buckle bowl (see Fig. 2-8-11).

        图 2-8-10  调制蒸扣汁 Fig. 2-8-10 preparation of steamed button juice

          图 2-8-11 改刀装碗 Fig. 2-8-11 changing the knife into a bowl

4.将调制好的蒸扣汁淋入扣碗内（见图2-8-12），放入蒸锅中，用中火蒸制约1.5小时至肉脢滑取出（见图2-8-13）。

4. Pour the prepared steamed buckle juice into the buckle bowl (see Fig. 2-8-12), put it into the steamer, steam over medium heat for 1.5 hours until the meat slides out (see Fig. 2-8-13).

                图 2-8-12  淋入味汁 Fig. 2-8-12 pouring flavor juice

         图 2-8-13 入笼蒸制 Fig. 2-8-13 steaming in cage

5.猪圆蹄蒸好后取出，滗出原汁，（见图2-8-14）翻扣入盛菜碟中，用沸水将上海青焯熟，围在圆蹄周边。（见图2-8-15）

5. Take out the pig round hoof after steaming, decant the original juice, (see figure 2-8-14) turn it into the dish, blanch the Shanghai green with boiling water and surround the round hoof. (see figure 2-8-15)

           图 2-8-14  滗出原汁 Fig. 2-8-14 decanting original juice

  图 2-8-15 青菜围边 Fig. 2-8-15 surrounding edge of green vegetables

6.将滗出的原汁倒入锅中，用生粉水勾芡，待芡汁浓稠后，淋入少许明油，浇淋在扣好的圆蹄上，（见图2-8-16）点缀上红椒丝和京葱丝即可。（见图2-8-17）

6. Pour the decanted juice into the pot and thicken it with cornstarch water. When the juice is thick, pour a little clear oil and pour it on the buckled round hoof (see figure 2-8-16). Sprinkle with shredded red pepper and shredded Beijing onion. (see Fig. 2-8-17)

               图 2-8-16  淋酱汁 Fig. 2-8-16 pouring sauce

    图 2-8-17 红扣猪圆蹄成品 Fig. 2-8-17 finished red button pig round hoof

【质量标准】/quality standard

具有色泽深红、质地脢滑、肥而不腻、味浓郁香的特点。

It has the characteristics of deep red color, smooth texture, fat but not greasy, and strong taste of tulip.

【制作要领】/Production essentials

1.上色时需要将圆蹄煮至熟透后煮捞出，趁热抹上生抽、蜂蜜、甜酒汁等上色汁水，油炸后棕红色泽才显得更加的均匀和突出。

1. When coloring, you need to boil the round hoof until it is fully cooked and then boil it out. Wipe the coloring juice such as raw soy sauce, honey and sweet wine juice while it is hot. After frying, the brownish red color will appear more uniform and prominent.

2.调制味汁时应注意咸味调味品的使用量，防止咸味过重活过轻。

2. When preparing flavor juice, pay attention to the use of salty condiments to prevent the salty taste from being too heavy and too light.

3.蒸制时，蒸锅中的水应一次性加够，防止蒸制过程加入冷水，造成“闪汽”现象发生。

3. When steaming, add enough water in the steamer at one time to prevent the "flash steam" phenomenon caused by adding cold water in the steaming process.

4.蒸好的圆蹄，应滗出原汁再扣入盛菜碟中，原汁放回锅中勾芡后应淋少许明油，制作出的酱汁才够油亮。

4. The steamed round hoof should be decanted and then buckled into the dish. The original juice should be put back into the pot. After thickening, it should be drenched with less Xuming oil to make the sauce bright enough.

【运用拓展】/Application expansion

运用红扣法还可以制作梅菜红扣肉、红扣猪脚爪、红扣肥鹅块、红枣红扣鸭、红扣地羊肉、红扣鳝鱼段、红扣大鱼头等菜肴。

The red button method can also be used to make dishes such as plum vegetable red button meat, red button pig feet, red button fat goose, red jujube red button duck, red button mutton, red button eel segment, red button big fish head and so on.

一、拓展学习美食图片欣赏

 Expand learning and appreciation of food pictures

二、拓展学习菜谱

 Expand learning recipes

三、拓展学习视频

 Extended learning video