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Practice of home-cooked version of dried bamboo shoots with braised pork and eggs
Home-cooked version of dried bamboo shoots with braised pork and marinated eggs (stewed cabbage or beans or potatoes or vermicelli after finished products)

Introduction to recipes

This is a hometown dish in Hangzhou that the whole family likes very much. The old lady combines Ningbo cuisine and Hangzhou cuisine, so that I can often eat delicious food in my hometown in Tianjin. The taste of the dishes is sweet, and the salty flavor of the meat and the fragrance of dried bamboo shoots are firmly locked in the marinated eggs after long-term stewing, and the meat pieces that have been fried in sugar color are also more attractive after stewing. Although my husband's family is a Cantonese cuisine, it will be said that it is too greasy to make this, but after I added my hand to tear cabbage or something, I attacked it ~ ~

material

Pork belly, dried bamboo shoots, onion, ginger, soy sauce, rock sugar (sugar), salt, cooking wine, star anise.

method of work

Before Start, the dried bamboo shoots should be soaked in water one day in advance to remove salt. If you don't cook them, it will be salty if you put them directly into the dishes!

1. Boil water, add shallots and thick ginger slices into the pot, cut the meat into small pieces (which is convenient for eating), put the meat into the pot and blanch it, then drain the water for later use. Take another pot for boiled eggs, peel the eggs after they are cooked, make several cuts in the egg noodles to make them more tasty when they are cooked, and then cut the soaked dried bamboo shoots into small pieces suitable for eating for later use.

2. Stir-fry the meat in a hot pot, then add star anise into the pot, stir-fry until the meat is slightly yellow, take it out for later use, and clean the wok.

3. Stir-fry the sugar color: hot pot, come on, put more oil, and start a medium fire. Don't burn the oil too hot. It doesn't matter what kind of sugar is added, but it should be broken; Then stir it gently. If you are a novice, please use a small fire. After watching the sugar melt and the oil surface begins to blister, immediately order the meat, stir fry and color it. If you don't master the heat of sugar well, you will have a small fire all the time. If it takes too long, it will become bitter and the meat will become bitter.

4. Add cooking wine, light soy sauce, onion and ginger, dried bamboo shoots into the pot and stir-fry with the meat for a while.

5. Pour the meat and side dishes into the soup pot together with the eggs wrapped in skin before, add boiling water until the ingredients are gone. If it is a multi-functional rice cooker with guidance instructions, turn it to the maximum gear (my maximum gear is 35 minutes of hamstring). If it is turned to 15 minutes, the meat ribs will definitely not taste, and the ordinary pot will stew for one hour.

6. when the time comes, pour all the ingredients into the wok, collect the soup over high fire, add salt, sugar and other seasonings, and serve out.

7. Although dried bamboo shoots are added to relieve the greasy meat, I feel that pure roast meat is not healthy enough all the time. When I eat it again, I will put cabbage, beans, potatoes and lasagna together.

Tips

 TIP:

1. The dried bamboo shoots must be soaked for at least one day before use, otherwise it will seriously affect the taste of the dishes.

2. Stir-fry the sugar, and beginners will use a small fire all the time, otherwise the meat will have to be stewed after the sugar is bitter, and it will not change.

3. Tearing cabbage or beans or potato pieces or vermicelli will relieve the greasy meat and make you eat healthy this meal.

4. It is a classic with white rice. It is good with egg noodles and noodles. Don't try rice noodles easily ~