Accessories: lettuce leaves 100g, coriander leaves 5g.
Seasoning: dried plum 100g, fresh garlic 15g, Shaoxing wine 25g, soy sauce 50g, sugar 25g, monosodium glutamate 5g, wet starch 10g, sesame oil 5g, soup 75g, and peanut oil.
Features of braised pork pot with plum vegetables: pure sauce, salty and refreshing, slightly sweet.
Teach you how to cook a braised pork pot with plum vegetables. How to make the braised pork pot with plum vegetables delicious? 1. Cut the pork belly into large pieces, add water to the pot to boil, add bamboo grates, add pork belly to cook until it is just cooked (about 45 minutes), take it out, punch holes in the skin with a fine steel needle, and drain the water.
Use 10g soy sauce, 5g Shaoxing wine, 5g wet starch, add a little water to make a slurry, and evenly apply it to the skin while it is hot to make it light yellow.
2. Boil the pot, add peanut oil, heat it to 70%, add pork belly, cover and fry until there is no oil explosion and the skin is golden red, then put it in a colander to drain the oil, and cut it into 5 cm long and 0.8 cm thick slices with a top knife.
Rooting dried plums, washing to remove sand, kneading with water, chopping, boiling in a pot, putting chopped plums in the pot to make them permeable, taking them out, pouring out the remaining sand at the bottom of the pot, and putting them in a drain basket to squeeze clean water.
3. Cook, add peanut oil 10g, heat to 50%, add fresh garlic 5g, stir-fry until cooked, add Shaoxing wine 10g, add meat slices, soy sauce 10g and sugar 10g, and stir-fry for about 5 minutes on medium fire.
4. Add 25g of peanut oil to the pot, heat it to 50%, add fresh garlic10g and stir-fry, bring Shao wine to a boil, add 20g of chopped plum, soy sauce and15g of sugar, stir-fry for about 5 minutes on medium fire, and then stir-fry.
Put the fried meat slices face down into a buckle bowl (which can be coded into the shape of "crossing the bridge"), spread the fried plum vegetables on it, put the remaining oil juice into the bowl, steam it in a steamer for 2 hours, and take it out.
Squeeze the steamed juice from the bowl into a wok, and buckle the bowl into a casserole filled with lettuce leaves.
Heat a wok, add soup, add monosodium glutamate and soy sauce until red, pour sesame oil and wet starch on the meat in the wok, heat the wok until it boils, sprinkle with lettuce leaves, and cover the lid.
Tip: Fresh mustard looks similar to mustard. The stem of mustard is slightly round, with a groove in the middle, which tastes sweet, while the stem of mustard is flat.
Dried prunes, especially in Huizhou, Guangdong, are of high quality, golden and bright in color, crisp, not wet or dry, and rich in nutrition.
By changing the main ingredients in this way, for example, Fujian Yongding beet can be used as "braised pork with dried vegetables".
Fujian Yongding Dried Beet is made of fresh mustard. Its color is black, brown, shiny, delicious and sweet.
The practice of daily deduction of meat introduces the cuisine and its effects in detail: the daily recipes for enriching blood, nourishing health, malnutrition and fattening. Taste: Sour and salty technology: Steamed pork for home cooking. Material: main ingredient: pork ribs (pork belly) 500g, auxiliary material: sauerkraut 150g, seasoning: salt 3g, onion 10g, ginger 5g, soy sauce 65430g. Vinegar 10g, bean paste 25g, sweet noodle paste 25g, rice wine 15g and chicken essence 2g. Features of home-cooked braised pork: mellow and delicious.
Teach you how to cook pork at home. How to cook pork at home is delicious. 1. Wash onion and ginger, cut into sections and slices; 2. Put the pork belly with skin in a pot, blanch it, then take it out and put it on a plate; 3. Put soy sauce and sweet noodle sauce on the endothelium and marinate with rice wine. 4. Set fire to pour the oil into the pot. When the oil temperature is 70% hot, fry the pork belly with skin, take it out, cool it, cut it into pieces, and put it in a vessel for later use; 5. Re-ignite the pan and drain the oil. After the oil is heated, add ginger slices, onion segments, bean paste, hydrochloric acid vegetables, rice wine, refined salt, chicken essence and soy sauce and stir evenly; 6. Pour it into a container full of pork belly, steam it in a steamer for 50 minutes, take it out and buckle it in the plate.
Tips-eating together: sour cabbage: sauerkraut should not be eaten with persimmons, which will lead to stomach stones.
The method and effect of braised pork with bitter herbs are introduced in detail: private cuisine taste: salty technology: cooked braised pork with bitter herbs. Ingredients: ribs (pork belly) 600g, chicory (sharp leaves) 200g. Seasoning: onion 10g, ginger 10g, garlic (white skin). 8 grams of Zanthoxylum bungeanum, cinnamon 1 g, 5 grams of tomato sauce, 5 grams of linseed oil and 20 grams of lard (refined) Features: This dish is two-color, the pork is fat but not greasy, the vegetables are vegetarian but not inflammatory, and the vegetables are salty and bitter.
Teach you how to cook braised pork with bitter herbs, and how to cook braised pork with bitter herbs is delicious. 1. Add some water to white sugar and dissolve it into sugar water; 2. Select and wash the tender and bitter vegetables and blanch them in a boiling water pot; 3. Take it out, cool it with cold water, drain the water, and lay it flat at the bottom of the plate for later use; 4. Scrape the pork belly clean, cut it into pieces with a square of 10 cm, blanch it in a pot, and skim off the floating foam; 5. Then add ginger slices, aniseed, pepper and salt, cook until it is 70% ripe, and take it out; 6. Wipe the moisture on the skin evenly with a dry cloth, then apply sugar water and apply it every 2 minutes for later use; 7. Heat the lard in a wok, put the colored meat slices with their skins facing down in an oil pan and fry them until the skins are reddish brown, then take out and drain the oil; 8. Boil in a boiling water pot for about 1 min and take out; 9. Put the skin down on the chopping board, change the knife and cut it into small squares. The knife should be deep to the skin (don't cut off the skin); 10. Then put it in a bowl (skin down), put it in a cage, and steam it over high fire for 2 hours; 1 1. Take out and pour the soup into another bowl for later use; 12. Buckle the steamed meat in the bitter vegetable with the skin facing up; 13. Put the poured soup into a pot, add tomato sauce, Nanjiu and Zanthoxylum oil, and thicken with 10g wet starch (5g starch, 5g water); 14. finally pour it on the meat and bitter vegetables on the plate.
The key to the production of braised pork with bitter vegetables: because of the frying process, about 500 grams of lard should be prepared; Bitter vegetables, also known as bitter vegetables.
South milk braised pork, taro, introduces the cuisine and its effect in detail: malnutrition in private kitchens. Recipe taste: salty and sweet technology: south milk braised pork making material: taro ingredients: pork ribs (pork belly) 400g, taro seasoning: soy sauce 10g, fermented bean curd (red) 20g, yellow rice wine 15g, sugar 65505g. 7 grams of garlic (white skin), 50 grams of peanut oil, and 20 grams of starch (peas) teach you how to make taro south milk and how to make taro south milk with pork. 1. Wash and dry taro, cut into rectangles and stir-fry thoroughly with a paper; 2. Scrape the pork belly clean and cook it with soup until it is 70% mature; 3. Pick up the soy sauce, put it in an oil pan and fry it with strong fire until the skin is red; 4. Take out the oil slick, rinse it with cold water, and then cut it into rectangular original slices the size of taro; 5. Mix garlic, milk, pepper, star anise powder, soy sauce, sugar and cut cooked meat; 6. Then put a piece of pork and a piece of taro together, buckle them in a big bowl (skin down) and steam them in a cage for nine times. 7. Steam the braised pork for nine minutes, pour out the original juice and cover it on the plate; 8. Take a pot of fire, add the original juice, add the light soup, soy sauce and wet raw powder to thicken, and pour it on the braised pork.
Pie-food phase grams: taro: taro avoid eating bananas together.