After watching Sean's braised pork rice, my appetite for food began to stir again. I can't wait to go to Taiwan Province Province to eat a bowl of authentic braised pork rice. Delicious soft rice, with a spoonful of soft and juicy braised pork and a delicious braised egg, is table-style braised pork rice.
The origin of braised pork rice
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It is said that braised pork rice originated in Shandong, which is called Luzi for short, so it was originally called "braised pork rice". Then in Taiwan Province Province, it was mistakenly written as "braised pork rice" by local people. After a long time, braised pork rice appeared. As for where it originated, there are different opinions on both sides of the Taiwan Strait, and no one wants to delve into it. After all, as long as it is delicious, it is enough.
In the north and south of Taiwan Province Province, braised pork rice has different meanings. In the northern part of Taiwan Province Province, braised pork rice is a dish marinated with boiled minced meat and soy sauce, and sometimes diced mushrooms are added to the sauce, which is called "dried pork rice" in the southern part of Taiwan Province Province.
The so-called "braised pork rice" in the south of Taiwan Province Province refers to the "braised pork rice" with three layers of braised pork. Generally, the braised pork rice gravy in Taiwan Province Province will continue to be used, but the main ingredients are constantly added, and the gravy is more fragrant as it gets older, with a particularly sincere taste.
The standard of a bowl of delicious braised pork rice
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In fact, braised pork rice is not easy to cook and tastes bad. After all, pork belly with soy sauce is a wonderful match. But this bowl of braised pork rice is great, which makes people want to stop. It takes a lot of effort to have another bowl
It is best to choose half-fat and half-thin pork belly with skin for braised pork. In order to remove greasy pork, you must first blanch the pork belly to remove blood foam impurities. Cut the meat into small strips, and the fat and thin skin are all on that small strip. Never grind meat. If you grind meat, you can't taste the crystals of fat, they have been ground into oil and water; I can't taste the elasticity of lean meat, which has been ground into firewood residue.
There is also an important ingredient to remove the fishy smell of pork-red onion, which is also an essential raw material for making braised pork rice in Taiwan Province Province. Onions are shaped like onions, the size of table tennis balls, and have a strong pungent smell.
Crispy red onion is the soul of braised pork rice when cooking it. After the crispy red onion meat is fried, put it in the broth and cook it gently. After a long time of cooking, the taste of red onion has completely entered the soup, so the braised pork juice will be more delicious and the taste level will be much richer. Just smelling the attractive aroma is enough to make people irresistible.
Marinade doesn't taste the best when it first comes out of the pot. It should be left for several hours, so that the diced meat can fully absorb the soup, and the taste will be sufficient. This kind of brine is called old brine, and its taste is getting stronger and stronger.
The way to eat braised pork rice is particular.
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Eating braised pork rice seems simple, but in fact it is very particular. First of all, after the braised pork and marinade poured on the white rice are mixed evenly, no fat can be seen, so that the white rice can fully absorb the oil and sauce before eating, and there is absolutely no residual oil stain in the rice bowl to be qualified.
Secondly, the authentic table-style braised pork rice will be paired with some special pickles such as pickled radish and pickled cucumber, which is fresh and sour, and the taste in the mouth switches back and forth between the oily smell of gravy and the refreshing taste of pickles, and the appetite naturally doubles.
At this time, if you add a bowl of hot pig blood soup, your pores will be completely opened, and every cell will feel extremely comfortable, so-called hearty, but that's all.
For a bowl of braised pork rice, there is no need to mix it with other fried foods. The philosophy of life is probably the same, just like a pot of salt water to be boiled. You need to put up with it, put up with it, and then you can enter the stomach, re-enter the heart, and finally reap amazing delicious food.
The home-cooked practice of braised pork rice
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& gt& gt& gt& gt food
250g of pork belly, 5 cloves of minced garlic, and 0.5 tablespoons of rock sugar/kloc-0.
2 cups of water, 5 tablespoons of soy sauce, 0.5 tablespoons of soy sauce.
2 tablespoons cooking wine, 3 tablespoons fried onion crisp.
0.5 teaspoon of spiced powder and 0.5 teaspoon of white pepper.
0.5 teaspoon of salt, boiled eggs, 3 servings of rice and 3 people.
& gt& gt& gt& gt steps
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1, all seasonings are ready, garlic is chopped, and eggs are cooked in cold water for use.
2. Slice the pork belly, blanch it in cold water, remove the floating foam after the water boils, rinse the pork belly and remove it for later use.
3. Put the oil in the pot. After the oil is slightly hot, stir-fry the minced garlic.
4. Add the freshly cooked pork belly and stir fry with chopped green onion.
5. Add white pepper, spiced powder, salt, soy sauce, soy sauce and water, then add crystal sugar and stir to avoid crystal sugar paste.
6. After the medium heat is boiled, turn to low heat and simmer slowly. It is suggested to leave a gap in the cover to prevent hot air from rushing out. Stir with a shovel for about ten minutes to ensure that the rock sugar is completely melted.
After 7.20-30 minutes, add the boiled eggs and continue to stew slowly, so that the meat will become soft and rotten.
8. Stew for about 60 minutes, stirring every ten minutes. Meanwhile, you can steam rice.
9, the soup is very thick, turn off the fire, leave some soup for soaking rice.
10, pour a bowl of braised pork rice, and cut the eggs in half and eat them on the plate. If you are particular about it, you can decorate it with cooked rapeseed.
Of course, you can also make some improvements according to your own taste, such as adding mushrooms and potatoes, which is highly recommended. As for what is authentic and what is not, it varies from person to person. As long as people who enjoy it feel delicious, that is the original intention of food.
Brief introduction of the author
Fat big su, food quantity operation. Try to eat and drink, and dedicate your youth to the small wine table where you eat.