Cold pork belly

This is a Cantonese-style common cold dish, and its finished product is tender and refreshing, which is rarely loved by the public, but to really taste good, we should also remember the following points:

Ingredients: Baihouxian pork tripe 1, scallion oil 15g, ginger 20g, dried tangerine peel 15g, ginger 5g, chopped scallion 5g, Jiang Mo 10g, fried garlic oil 15g, scallion oil 50g, monosodium glutamate 3g, chicken essence.

First, the system of pork belly.

1, the fat of the pork belly should be cleaned, then washed with refined salt and starch, mixed with edible powder and evenly coated, marinated for two hours, put in a boiling pot, slightly scalded, and scraped off the white film with a knife. Then put it into a cold water pot, add Shao wine, take it out after cooking, wash the inside and outside with clear water, and soak it in clear water for 2-3 hours.

2. Add clean water to the pot, add onion, ginger slices, dried tangerine peel, Shajiang, Shaoxing wine, add pork tripe, cook for about 1 hour on medium fire, take it out until it can be pinched by hand, put it in a container filled with plenty of cold boiled water, soak it for 2-3 hours until it absorbs water and swells, and then change the knife and put it on a plate to pour seasoning or dip it in seasoning for eating.

Second, the preparation of spices

Put chopped green onion and Jiang Mo in a bowl, add garlic oil in the pot and fry until half cooked, pour into the pot filled with chopped green onion and Jiang Mo, add pepper, ginger powder, white soy sauce, monosodium glutamate, chicken essence powder, sesame oil and oyster sauce and mix well.

Features: Pork belly is white in color, plump, tender, smooth and refreshing, and delicious.

Third, matters needing attention

The pork belly used for this dish should be white and full; It must be marinated with edible powder or baking soda to make the finished product swell, tender and cool; Remove grease and sundries from the pig's stomach; The boiling time should be controlled well, and the cold water soaking time must be sufficient.

How to cook braised pork belly is simple and delicious.

1 ingredients details

Material: pork tripe1000g

Accessories: soy sauce, salt, chicken essence.

2 manufacturing steps

Exercise 1:

1. Clean pork belly

2. Boil water in the pot and add pork belly.

3. Cook the pork belly until it bends.

Cut pork belly

5. Add salt, chicken essence and soy sauce

6. Add more water than pork belly.

7. Put in the pressure cooker 10 minute.

Exercise 2:

Preparation materials:

Liao ribs concentrated marinade, ginger slices, garlic, dried red pepper, salt, chicken essence, pepper and pork tripe.

Production steps:

1. Cook all pork bellies before cooking to remove floating foam. This step is very important and will directly affect the taste and smell of brine.

2. After all the materials are ready, add liao ribs concentrated marinade, and add appropriate amount of water and salt. Put in other materials.

3. Put the pork belly into the bottom of the pressure cooker. Then pour in boiling salt water. Pay attention to the color of salt water. If it feels too weak, it is best to add a proper amount of soy sauce to increase the coloring of brine.

Heat in the pressure cooker for ten minutes, then simmer for half an hour.

5. After the flameout, take out the pork belly slices, add appropriate amount of sesame oil, monosodium glutamate and garlic, and mix well to serve.

How to make pork tripe delicious and nutritious?

Pork belly contains a lot of calcium, potassium, sodium, magnesium, iron and other elements, as well as vitamin A, vitamin E, protein and fat.

The following practices are delicious and nutritious.

Spicy tripe

Ingredients: pork tripe 500g, red pepper 1, green pepper 1, green onion 1, ginger 1, pepper, aniseed and dried pepper.

Seasoning: 1 tsp sesame oil, 1/2 tsp cooking wine, 1 tsp balsamic vinegar, 1 tsp refined salt, 1/2 tsp monosodium glutamate.

1, wash the scallion and cut into sections; Wash ginger, partially remove nails and pat loose, and partially cut into powder for later use; Wash the pig's belly repeatedly with clear water; Wash and shred green and red peppers;

2. Boil the water, blanch the pork belly, remove it when it is white, scrape it clean and remove the grease;

3. Wash the pot, then add water to boil, add pork tripe, onion, ginger, pepper, aniseed, pepper and cooking wine, skim off the floating foam after boiling with high fire, and cook with low fire;

4. After about 1 hour, take out the pork belly, let it cool, shred it, put it on a plate, and then add the shredded pepper;

5. Mix the salt, monosodium glutamate, balsamic vinegar and sesame oil, pour them on the fish maw and shredded pepper, and sprinkle with Jiang Mo.

Cold pork belly

Practice: buy a pork belly and wash it repeatedly with clear water. Break about15g of white pepper, put it into the pig's belly, and leave a little water. Then tie the head and tail of the pork belly tightly with thread, stew it for more than 1 hour (until the pork belly becomes soft), and add salt to taste. In addition, the stewed pork belly is crisp, rotten and tender, cut into strips and put on a plate, and then sprinkled with white sesame seeds and fresh soy sauce, which is a very good cold dish.

How to make Sichuan-style pork tripe delicious?

Composition details

Pork tripe 1

Ginkgo biloba 15-30

Auricularia auricula proper amount

Lycium barbarum proper amount

Appropriate amount of ginger slices

Appropriate amount of white pepper

Cinnamomum cassia proper amount

Sichuan pepper

chinese anise

Appropriate amount of fragrant leaves

Appropriate amount of white vinegar

Proper amount of soy sauce

Proper amount of salt

Xianxian tasty

Cooking process

A few hours is time-consuming.

Ordinary difficulty

Preparation steps of Ginkgo Biloba Decoction

1

Add salt to the pork belly, rub it hard, then rinse it with clear water, and repeat it twice;

2

Rub with flour, rinse with water, and repeat twice;

three

Cut off the fat in the pig's stomach with scissors;

four

Stir well with white vinegar and soy sauce, and then rinse with clear water for later use;

five

Put the pot in cold water, add a few slices of ginger, then add pork belly and cook for 3-5 minutes;

six

Scrape off the white film with a knife after taking it out;

seven

Prepare seasonings such as ginger slices, and put other seasonings into seasoning steel balls and take them out at one time later;

eight

Cut belly slices into thumb-wide strips and put them in a slow cooker, then add ginger slices and seasoning steel balls;

nine

Add a proper amount of boiling water, and the water should be added at one time;

10

Add a lid, fasten both sides, and turn the high temperature button for one and a half hours;

1 1

Add Ginkgo biloba and Auricularia auricula, cover with low temperature button and stew for half an hour;

12

Finally, add white pepper and salt to taste, and add a few plum Delaere;

How to make pork tripe?

1. raw materials.

2. Slice pork belly.

3. Put a tablespoon of pepper in cold water, half a piece of broken ginger and cook with pork belly on low heat. If you keep cooking for one minute, there will be a lot of dirty things. Put a tablespoon of cooking wine, boil it again, take it out and wash it. Don't soak lotus seeds, slice ginger.

4. Add pork tripe, lotus seeds, onions, ginger and enough water to the soup pot, bring it to a boil with high fire, and simmer with low fire until the soup is milky white.

5. Add salt and pepper and continue to cook for half an hour.

6. Add sesame oil and chives before cooking.

How to make a good pig's belly and nourish the stomach

The practice of white pepper pot pork tripe soup was introduced in detail.

Food and efficacy: home cooking recipes

Taste: slightly spicy technology: original stew

Preparation materials of white pepper pot pork tripe soup;

Ingredients: 500g pork tripe.

Seasoning: white pepper 15g, salt 10g, monosodium glutamate 5g, soy sauce 15g and white sesame 15g.

Teach you how to make white pepper pork tripe soup, and how to make white pepper pork tripe soup is delicious.

1. One pork belly, washed repeatedly with water;

2. Break about 15g of white pepper, put it into the pork belly, and leave a little water;

3. Then tie the head and tail of the pork belly tightly with thread, stew it for more than 1 hour (until the pork belly becomes soft), and add salt to taste.

4. In addition, the pork belly after the soup is cooked is crisp and soft, cut into strips and put on a plate, and then sprinkled with white sesame seeds and fresh soy sauce.

Tips-Health Tips:

1. It can be used to treat gastric and duodenal ulcers caused by stomach cold, heart cold pain, cold food, spitting and deficiency cold.

In fact, this soup is milky white after boiling, which is not only thick and warm, but also very delicious, and can be used as a home-cooked dish in winter.

Detailed explanation of pork belly with sauerkraut in open-air furnace

Delicious food and efficacy: delicious porridge soup

Technology: combustion

Production materials of pork tripe with open-hearth sauerkraut;

Ingredients: 200g pork tripe, 0/00g sauerkraut100g mushroom slices100g coriander.

Seasoning: onion, ginger, salt, chicken essence, carved wine and salad oil.

Teach you how to cook pork tripe with open-hearth sauerkraut, and how to cook pork tripe with open-hearth sauerkraut is delicious.

1. Wash pork tripe and sauerkraut separately, blanch and slice for later use.

2. Heat an oil pan, stir-fry onion and ginger slices, add pork tripe slices, pickled cabbage slices, mushroom slices and clear water, cook for 1 hour, add salt, chicken essence and carved wine to taste, pour into an open hearth and sprinkle with coriander.

Tips for making pork tripe with sauerkraut in open hearth:

Pork belly is going to burn.

The method of stewed pork belly with ginger Amomum villosum was introduced in detail.

Cooking and efficacy: emphysema recipes

Taste: salty. Technology: original stew.

Development of stewed pork belly with ginger and Amomum villosum;

Ingredients: 350g pork tripe.

Accessories: 3 grams of Amomum villosum, 5 grams of cinnamon and 30 grams of ginger.

Seasoning: salt 2g, monosodium glutamate 0g1g.

Teach you how to cook ginger amomum stewed pork belly, and how to cook ginger amomum stewed pork belly is delicious.

1. Wash pork belly and cut into pieces;

2. Wash and slice ginger;

3. Wash Fructus Amomi and Cortex Cinnamomi for later use;

4. Put the four flavors together in a casserole and add appropriate amount of water to stew;

5. When the pork belly is cooked, add salt and monosodium glutamate to taste.

Tips-Health Tips:

This product has the effect of warming and tonifying lung, spleen and kidney, and is suitable for emphysema patients with yang deficiency of lung, spleen and kidney.

Pie-food phase grams:

Cinnamon: Use cinnamon and avoid onions.

How to eat fresh pork belly, how to eat fresh pork belly.

condiments

Fresh pork tripe

1000g

condiments

oil

Proper amount

salt

Proper amount

Eight angles

two

Amomum tsao-ko

1

White pepper granules

20 capsules

ginger slice

10g

coriander

5g

pepper

1g

Concentrated chicken juice

1g

Abalone juice

5g

Mild soy sauce

5g

Ice at MINUS 20 degrees

500 grams

step

1. Wash the inside and outside of the pork belly first and remove the lard attached to it. As shown in the figure, the part in the direction of the knife edge is the tip of the belly, which is cut off first and used for other purposes.

2. Put the starch and salt into a large bowl, first rub the smooth side, rinse it with clear water, then turn the other side upside down and rub it again in the same way. In this way, the fishy smell of pork belly is basically removed. Specific steps, you can go to good beans city search, there is a specific introduction, not repeated here.

This is a clean pork belly tip, put it in the fresh-keeping compartment of the refrigerator and keep it for another day.

4. Put cold water in the pot and heat it with low fire. In this process, gently flatten the pork belly with a flat colander or spatula, as shown in the figure, and the pork belly will gradually harden due to heating, so that the beautiful shape of the pork belly can be maintained. A large area of flat pork belly is very important for slicing and serving later.

When the water temperature rises to 50 degrees, the white and yellow film around the streaky esophagus will change color. At this time, gently surround it with a spatula. When the white membrane can be detached, immediately pick up the pork belly. Note that if the water temperature is too high or the temperature rises too fast, it is difficult to remove this film. It is necessary to grasp the water temperature and timing.

6. If the water temperature is right, the white film can be easily torn off by hand after being picked up.

7. After tearing off the white film, continue to clean the residual mucus on the pork belly surface with a knife.

8. Rinse the closed residue with clear water.

9. Reheat in a pot for 2 minutes.

10. Rinse it with clear water, put it on a suitable plate and let it cool a little, so as to keep the flavor and shape of the pork belly.

1 1. In order to make the pork belly cool faster in the next step, cut the pork belly in half. Generally, when marinating, don't cut it like this, which can better maintain the shape of pork belly.

12. Add 3 liters of clear water to the soup pot, add the broken tsaoko, ginger slices and pepper granules, then add the pork belly cut in step 1 1 and boil it over high fire.

13. After boiling, turn to low heat and cook for 20 minutes.

14. Then pick it up with chopsticks and put it in ice water made of cold boiled water and ice cubes for rapid cooling until it is completely cool. Then put it back into the soup pot in step 13. After the water boils, continue to cook for 20 minutes and repeat this step. Step 13~ 14 is circulated for three times.

15. As shown in the figure, the color of the boiled soup has turned milky white, and chopsticks can be inserted into the pig's stomach. This soup can be added with other soup ingredients, boiled for 30 minutes, seasoned with salt, and it can become a very delicious soup.

16. After fishing, quickly coat a layer of sesame oil or cooked lard on the surface of the pork belly while it is hot to form a protective film to prevent the pork belly from discoloring.

65438+

18. Dipping juice: Put pepper, concentrated chicken juice, abalone juice and light soy sauce into a seasoning bowl, then add 30ml of the original soup in step 15 and mix well to form dipping juice. At this point, the dipped juice and the finished product of step 17 can be eaten together. If it is a banquet, proceed to the next step.

19. Inject the dipping juice of step 18 along the edge of pork belly slices, and tidy it up a little. ...& gt& gt

How to cook cooked pork belly, how to eat cooked pork belly.

condiments

Cooked pork tripe

300 grams

garlic

50 grams

condiments

oil

Proper amount

salt

Proper amount

energy

Proper amount

Small onion

Proper amount

green pepper

50 grams

Light soy sauce

1 spoon

carrot

50 grams

pepper

Proper amount

step

1. Slice pork belly, peel garlic, shred ginger, slice green pepper and carrot.

2. Pour oil into the pot and saute garlic and shredded ginger.

3. Add shallots and stir fry.

4. Add pork belly strips and stir fry.

5. Pour in soy sauce, a little pepper and a little salt.

6. Finally, add the green pepper slices, stir-fry the carrot slices evenly, and then take out the pot.

How to stew pork belly is delicious and nutritious?

1, cleaning, first wash the bought pork belly and remove impurities. But don't completely remove the oil from the pig's stomach. Too clean pork belly will not smell fragrant after cooking, and it doesn't taste like pork belly. 2. After the pork belly is cleaned, put it into the pot and cook it, usually 3-4 minutes after the water is boiled. Then wash it in warm water (not cold water), scrape off a layer of white things on it, brush it with a brush, and then cook it in a pot. Poke it gently with chopsticks until it breaks and it is cooked. 3, I still prefer to cut my belly into white, which is more nutritious.

How to stew pig's stomach? How to eat well?

Vegetarian roasted sweet potato powder

material

Sweet potato starch 200G, cooking wine, soy sauce, soy sauce, salt, sugar, water, chopped green onion.

working methods

1. material: sweet potato starch 200G.

2. Sweet potato starch is melted with 5 times of cold water.

3. Cook on medium and small fire, stir while cooking to prevent the pot from being burnt.

4. When it is completely transparent, turn off the fire.

5. Pour into the crisper, smooth the surface and let it cool completely. If it is very hot, wait until there is no temperature.

6. Refrigerate in the refrigerator to speed up the setting)

7. Pour out and cut into pieces after solidification. (Cut it smaller, it's easier to taste)

8. Heat the oil in the pot, pour in the sweet potato powder and stir fry quickly. You can have more oil, which is unacceptable.

9. It's easy to paste the pot. Be careful when you pour it, so I was caught by accident. )

10. Add a little cooking wine, soy sauce, soy sauce, salt and sugar, and a proper amount of water.

1 1. Drain the soup with fire, take it out and sprinkle with chopped green onion. Stir-fry while cooking, to prevent the pot from burning, and not less chopped green onion.

12. It will make this dish full of fragrance)