Salty and fresh is a very representative dish in Jiangsu and Zhejiang, and now it belongs to Shanghai local cuisine. Every March and April, when bamboo shoots come out of the ground, almost every family will cook this dish.
The name of salted fresh vegetables explains the dish itself well. Pickling is pork belly, ham meat, stew is slow fire, fresh bamboo shoots.
Before it's too late, let me share my kimchi.
Prepare ingredients:
Ingredients: Pork pork chop marinated with bamboo shoots.
Seasoning: cooking wine with a little white sugar chicken essence.
Cooking steps:
1 spring bamboo shoots are shelled, old roots are cut off, washed and cut into hob blocks for later use.
2 Marinated pork belly is cut into pieces of about 3 cm, boiled in water 10 minutes.
3 Pork boiled water for standby, dried bamboo shoots for 2 minutes for standby.
4 Take a casserole, add bacon and small ribs, add appropriate amount of water (enough at one time), add cooking wine, and simmer for 20 minutes.
At this time, the soup has turned milky white, add bamboo shoots and stew for 40 minutes on low heat.
6 seasoning, salt can be added to the right amount, add a little sugar to taste, add a little chicken essence, and serve.
At this point, fresh bacon is ready, bacon tastes salty and fresh, small rows of meat are crisp and rotten, bamboo shoots are refreshing and sweet, and the soup is milky and lubricated.
The cooking method of pickled fresh vegetables is very simple. Personally, the most important thing for this dish is the selection of ingredients. Dried bamboo shoots should be fresh enough, bacon should be pork belly marinated in the first year, and fresh meat should be pork chops. Some friends will ask why? Let me answer the question.
You ask me and answer me.
Why should spring bamboo shoots be fresh enough?
As we all know, when bamboo shoots are dug up from the mountains, their freshness is counted down. The fresher the spring bamboo shoots are, the sweeter they feel, and there is almost no astringency. Time is a good friend of food, and time is also a deadly enemy of food.
Why did you choose the pork belly marinated in the first year?
The pork belly cured in the first year has low salt content and high oil content. This kind of salty fresh pork is without cooking oil.
Why did you choose pork chop?
Choosing pork chops to make soup together can give off the delicious taste of soup without too much fat.
The practice of pickling fresh vegetables
Raw materials:
3-4 bamboo shoots, 200g pork belly, Jinhua ham 120g, 3 slices of onion, 3 slices of ginger, and cooking wine 1 spoon.
Cooking method:
1, peeled bamboo shoots, washed with clear water, cut off old roots, cut in half and cut into hob blocks; Slice pork belly half a centimeter.
2. Boil water in the pot, add a little salt and blanch for 2 minutes to remove astringency.
3, do not refuel, pork belly directly into the hot pot, stir fry until golden on both sides.
4. Pour boiling water or chicken soup, add ginger slices, onion segments, cooking wine, and bacon or ham pieces, turn to a high fire to boil, and then simmer for 40 minutes.
5. Open the lid and skim off the foam and oil. Put the bamboo shoots in the pot and stew for another 20 minutes. You can taste fresh pickled juice without adding salt. Finally, you can slice the onion and ginger out so as not to affect the taste of the soup.
The soup is fresh, white and thick, the bamboo shoots are crisp and juicy, the pork belly is soft and rotten, and the delicious chewing of ham sausage is still intact. There is no extra flavor except fresh.
1. Fresh pork belly will be better cut if it is frozen for a while. Stir-fried pork belly can't eat any fishy smell, and boiling water will show a thick white soup color when it meets oil;
2. The salt of bacon or Jinhua ham will be fully released when stewing, and no seasoning is needed. If you are not used to eating too salty, you can soak the bacon in water 1 hour in advance to remove excess salt;
3. Bamboo shoots must be eaten fresh, and fresh bamboo shoots can be preserved to the greatest extent by reprocessing in the pot. Early treatment is not recommended;
4. You can make the most traditional pickled fresh, you can also add Venetian knots, and even improve mushrooms, tofu, white pepper and so on. Marinate fresh at home.