Radish roasted meat is a home-cooked dish. Although it seems simple and convenient, it still needs some efforts to make a delicious dried radish roast. Personally, I think a delicious radish roast meat should be fat but not greasy, soft and delicious, and the radish is tender, smooth and refreshing.
Now is the time to share Fan Fan cuisine, and share it according to your own cooking experience. Welcome to make and taste!
Barbecue with radish? production process
Prepare ingredients?
Ingredients: 500g pork belly, 2 radishes.
Ingredients: ginger, garlic, star anise and shallots.
Seasoning: cooking wine, light soy sauce, dark soy sauce, oyster sauce, aged vinegar, salt, cooking oil, chicken essence and pepper.
Start making?
1. Wash the fresh pork belly, cut it into thin slices with a knife, put it in a clean bowl, add a proper amount of water to the bowl, soak the pork belly for one hour, and change the water every half hour. Finally, take out the soaked pork belly, wash it with clear water and put it in a bowl for later use.
2. Peel the radish, wash it with clear water, cut it into hob blocks with a knife and put it in a bowl for later use; Peel and slice ginger, peel and slice garlic, wash shallots and cut them into pieces, and put them in a bowl for later use.
3. Add a proper amount of water to the pot and bring it to a boil. Then put the radish pieces in the pot and blanch for 30 seconds, then take them out, then wash them with water and put them in a bowl for later use.
4. Pour a little cooking oil into the pot, then pour the pork belly into the pot, fry it slowly with low fire, and fry the pig oil in the pork belly until the pork belly is slightly burnt. Remove the pork belly, drain the oil and put it in a bowl for later use.
5. The remaining lard in the pot is used to stir-fry pork belly, add ginger slices, garlic slices and star anise to stir-fry for fragrance, then pour pork belly into the pot and stir-fry evenly, then pour a proper amount of cooking wine into the pot, add a proper amount of soy sauce to color, and finally pour a proper amount of boiling water into the pot.
6. Add the appropriate amount of oyster sauce, soy sauce and a little old vinegar to the pot, then put the radish pieces into the pot, boil them on high fire and stew them on low fire for about 25 minutes.
7. Add the right amount of salt to the pot to taste, then add the right amount of chicken essence and pepper to refresh, and then add the right amount of onion to serve. A piece of tender radish with fresh meat is baked.
Barbecue with radish? What? Technical tips?
Radish has a certain astringency. Blanch the radish with hot water in advance, so that the radish will not have astringency and taste good.
Slice the pork belly first, then put it in a bowl and soak it in water, which is beneficial to force more blood to flow out of the meat, thus achieving a certain deodorization effect.
In order to prevent the residual fishy smell of pork belly, adding a proper amount of cooking wine when burning pork belly can remove the residual fishy smell of pork belly, so that pork belly will not have fishy smell.
When cooking radish and burning meat, adding proper amount of mature vinegar will help pork belly and radish become soft and tender, and at the same time taste more delicious.
"When cooking radish barbecue, simmer it with a small fire, which is beneficial for pork belly and radish to absorb the soup. It tastes fresh, fragrant, soft and delicious.
"When cooking radish and burning meat, add boiling water, remember not to add cold water to prevent the added cold water from tightening the meat quality, which is not conducive to the tenderness of pork belly and affects the taste when eating.
Barbecue with radish? Analysis of question and answer points
1. Why does my pork belly smell fishy?
A: The main reason is that the pork belly was not done well when it was deodorized. When I cook this radish barbecue, I first slice the pork belly, then put it in a bowl and soak it in water 1 hour. In the process of soaking, the blood in the pork belly can be forced out slowly, so as to achieve a certain fishy effect. In addition, in the process of stewing pork belly, I added a proper amount of cooking wine, which can remove the residual fishy smell in pork belly by using the fishy-removing function of cooking wine, so that pork belly will not have fishy smell.
2. Why is my radish astringent?
A: The main reason is that the astringency of radish has not been removed in advance. When I cook this radish roast, I blanch the radish with hot water in advance, and then wash the blanched radish with clear water, so that the astringency inside the radish can be removed, and the old radish will not have astringency.
3. Why don't my pork belly and radish taste fresh enough?
A: The main reason is that I didn't grasp the heat when stewing pork belly and radish. When I stew this radish to burn meat, I first cook it in a pot with high fire, and then stew it with low fire for 25 minutes. In the process of slow stewing, pork belly and radish can fully absorb the soup, making pork belly and radish fresh and tender and delicious.
4. Why do you want to add boiling water?
A: Many people will add cold water to this link when cooking pork belly, which is wrong. At this time, the temperature in the pot is very high, and the added cold water will make the pork belly taut, so it is difficult to fully release the nutrients in the meat when stewing. At the same time, after the pork belly is tightened, it is not conducive to the softness of the stewed pork belly and affects the taste when eating.
Barbecue with radish? Concluding remarks
The method of making fresh and delicious radish barbecue is over. With the above tips, you can make a radish barbecue with tender radish meat. If you know any other delicious ways to barbecue with radish, please leave a message in the comment area and express your thoughts. Let's discuss how to make delicious food. The world is big, and only good food can live up to it. Fan Fan, thank you for watching.