Speaking of burning white, I don't know how many people's appetite will be aroused. Many people like to eat boiled rice, but there are also many people who can't cook rice. In fact, don't think so complicated, because the daily practice of burning white is actually quite simple. Want to know how to cook white rice and how to cook white rice in Sichuan? Then let's take a look.
The main raw material for blanching is pork belly, which is not too greasy to eat. Here are some simple bleaching methods.
Method one
food
Appropriate amount of winter vegetables and pork belly.
condiment
Appropriate amount of salt, chicken essence 2g, ginger10g, soy sauce15g, soy sauce 5g, aged vinegar 5g, a little sugar, rapeseed oil and pepper powder.
working methods
1, buy winter vegetables, wash them with clear water for 3 times, and drain them for later use.
2. Add a little water to the pot, slowly put the pork belly into the pot and cook for about 20 minutes on medium heat.
3. When it is ripe, take it out to cool, and then put soy sauce on the skin (don't pour out the water from cook the meat, it will be useful later).
4. Pour the rapeseed oil into the pan, heat the oil, and carefully put the pork belly skin down into the oil pan.
5. When the skin turns the color of Jiao Hong, pick up the meat and soak it in the water of cook the meat for 5 minutes.
6. At this time, you can fry the winter vegetables with the remaining oil in the pot, and then add some ginger grains to fry until fragrant.
7. Then cut the soaked pork belly into pieces about 5 mm thick. ..
8. Put the pigskin face down in a bowl, add ginger, pepper powder, salt, white sugar and chicken essence, and finally pour in aged vinegar, soy sauce and soy sauce at a ratio of 1:3: 1.
9. Spread the fried winter vegetables on the coded pork belly and prepare for steaming.
10. After all the pork belly is wrapped in this way, spread all the winter dishes on it. Steam for 20 minutes on high fire, then steam for 1.5 hours on medium and small fire.
1 1. After steaming, take out the bowl, buckle the plate on the bowl, turn it over gently and quickly, and a plate of soft waxy meat will be ready.
knack for cooking
1, when you go to buy pork belly, you'd better buy large pieces instead of small pieces, which is more convenient and easier to cut when frying.
Don't pour out the water when you are in cook the meat. It's best to soak the fried pork belly.
Method 2
material
Pork belly with skin 500g, Yibin sprouts 150g, red soy sauce (black soy sauce) 1 tablespoon (15ml), cooking wine 1 teaspoon (5ml), sugar 1 teaspoon (5ml), and appropriate amount of salt.
Cooking meat raw materials
Cooking wine 1 teaspoon (5ml), pepper 10, onion 15g.
1, pork belly and Yibin sprouts (boiled with salt is usually made of sprouts, and I use snow vegetables, mushrooms, winter vegetables and so on. ).
2. Put a proper amount of water into the pot, add cooking wine, pepper and onion to boil, and put the whole pork belly into the water to cook for about 15 minutes. When the meat is cooked, scoop it up and drain it.
3. Apply red soy sauce (black soy sauce) to the skin.
4. Put a small amount of oil in the wok or pan, put the skin down into the pot, and fry until the skin is brown.
5, the skin should be fried brown, slightly foaming.
6. Cut the meat into chunks 6 cm long and 3 mm thick.
7. Mix the remaining red soy sauce (black soy sauce), cooking wine, salt, sugar and 1 tablespoon oil into juice.
8. Soak the sliced meat in the juice and put the skin neatly in a large bowl.
9. spread bean sprouts (cooked with salt based on bean sprouts, I use bagged preserved vegetables, dried vegetables, winter vegetables and so on. , can be used directly without treatment, if it is dry, dried pickles need to be cleaned, chopped and fried) on the meat slices and compacted.
10, steam the paved meat slices in a steamer for 40-60 minutes. When eating, buckle a large plate in the bowl of steamed meat, turn it over and take the bowl away.
Method 3
condiments
Pork belly 300g, prunes100g.
condiments
4 slices of ginger, 4 grams of salt, 5 grams of sugar, 3 peppers, soy sauce 15 grams, 20 grams of yellow wine, 20 slices of pepper, star anise 1 slice, appropriate amount of soy sauce, 4 dried peppers, 20 grams of vegetable oil, appropriate amount of water and chives 1 root.
1. Pork belly is pork belly with three layers of hard pork belly, which is the most suitable part.
2. Add pepper, star anise and ginger slices and cook for 20 minutes.
3. After cooking, remove and control the surface moisture, and apply soy sauce to the skin.
4, skin down, fry the skin until golden brown, cut into large pieces with a thickness of 5 mm.
5. Add salt, sugar, soy sauce and rice wine and mix well.
6. Dried bamboo shoots and prunes are soaked in warm water in advance and washed.
7, put a small amount of vegetable oil in the pot, stir-fry Jiang Mo and dried peppers.
8. Squeeze out the soaked dried plums and stir-fry them in the pot.
9. Add soy sauce and salt.
10, add a little water and cook for about 5 minutes.
1 1, cut the meat and put it under the skin to the bottom of the bowl.
12. Spread the fried dried plums on it and steam them in a cage for one and a half hours.
13, after steaming, buckle backwards and sprinkle with shallots.
Conclusion: The above is the home-cooked practice of burning white rice introduced by Sanjiu Yangshengtang. You all know that. This is really excellent for people who like to eat boiled water. After reading the white cooking method and Sichuan sweet cooking method above, you can try it if you are interested.