Cooking skills of braised pork, the pot is mainly casserole, and the meat made is fat and thin, sweet and soft, and melts in the mouth. Braised pork is widely spread all over China and has certain nutritional value.
19 12 French chemist L.C. Maillard found that when amino acids or protein were mixed with glucose, a brown substance would be formed. This reaction is called Maillard reaction. As long as the temperature is not high, the brown substance produced when braised pork is not only non-toxic, but also rich in flavor and attractive in color, which is the hero of braised pork becoming delicious food.
When cooking braised pork, add sugar. Besides seasoning, sugar also adds flavor and color. The braised pork cooked by many masters is delicious. Besides other condiments, the key is that the amount of sugar and heat they add are properly handled, so as to produce good Maillard reaction products, and they inadvertently become the masters of Maillard reaction.
Braised pork is a classic dish in China. It tastes fat but not greasy, soft and sweet, and is a delicious food suitable for all ages. At the same time, braised pork is also rich in collagen, which is a good dish to keep skin elasticity in beauty beauty. Of course, braised pork tastes sweet and should not be eaten more. Patients with hyperglycemia and hyperlipidemia should use it with caution. The cooking skill of braised pork is mainly casserole, which is fat and thin, sweet and soft, and melts in the mouth. Braised pork is widely spread all over China, and it is a famous popular dish.
condiments
Pork belly right amount
condiments
chinese anise
Proper onion
Appropriate amount of fragrant leaves
Appropriate amount of ginger slices
condiments
Appropriate amount of sugar
Proper amount of salt
Proper amount of soy sauce
Appropriate amount of yellow rice wine
Appropriate rock sugar
Peanut oil right amount
Salty and sweet taste
Stewing process
Three quarters of an hour takes time.
Ordinary difficulty
Pork belly 1, pork belly 800g, star anise 1, fragrant leaves 1 slice, onion 50g, ginger 30g, sugar 20g, salt, soy sauce 25g, yellow wine 30g, crystal sugar 25g, peanut oil15g.
2. First, cut the pork belly into 2.5cm square pieces.
3. Cook in cold water.
4. Boil the meat for 5 minutes after the water boils.
5. Take out and control purified water for later use.
6. Pour a little oil into the wok and stir-fry the star anise.
7. Pour in fine sugar.
8, stir-fry the sugar color.
9. Stir-fry until slightly yellow.
10, when the sugar is completely melted, stir-fry until it slightly changes color, then stir-fry the meat until the water is consumed, and the color is bright and the surface is slightly yellow.
1 1, and cook yellow rice wine after starting to produce oil.
12, pour in soy sauce and stir fry.
13, stir-fry until the yellow wine volatilizes and the soy sauce is evenly adsorbed on the meat.
14, stir-fry the meat evenly, then pour the boiling water into the pot until the water and meat are even.
15 Then, add onion, ginger and fragrant leaves.
16 finally add rock sugar.
17, cover the pot and stew for 30-40 minutes.
18, after the meat is cooked, pick out the onion, ginger, star anise and fragrant leaves.
19, put a little salt, and then collect the juice with high fire.
20. After the soup is collected, it can be cooked.
2 1. When collecting juice, you can pour out the excess oil for other purposes. This oil tastes delicious and can be used for cooking and other purposes.
skill
Braised pork features: bright red color, fragrant taste, soft, rotten and smooth, fat but not greasy.
Tips:
1, when cutting braised pork, the meat pieces should not be too small, because after the finished product, the meat pieces will shrink nearly twice, so it is necessary to master the size of the meat pieces when cutting.
When you tighten the meat with water to remove the odor, you should use cold water in the pot and boiled water when cooking. If you master this, the meat you burn will be delicious, otherwise, the taste and taste will be bad.
3, salt can be put or not, salt is used to find the taste, if it feels too sweet, you can put less salt, and some soy sauce is very salty, so there is no need to put salt. When the finished product is eaten, it is appropriate to have a slight sweetness in the salt, but it is not good to be too sweet or too salty.
Ingredients: pork belly, rock sugar, dried hawthorn, chopped green onion and coconut.
Production method:
1, pork belly is washed and cut into squares, and the pieces are slightly larger.
2. Put the meat and onion in a cold water pot, add 1 tablespoon of cooking wine, and continue to cook for four or five minutes after boiling. Turn off the heat.
3, pork belly drowning cold water to blood.
4. Rinse the blanched meat with warm water and drain it for later use.
5. Pour the drained meat into the pot (no need to put oil), fry it on low heat until the surface of the meat is slightly yellow (at this time, the meat has some oil), and add rock sugar to stir fry together.
6. Stir fry slowly on low heat until the sugar melts.
7, add boiling water, the amount of water should not exceed the meat, enter the dried hawthorn, simmer for about 30 minutes.
After 8.30 minutes, turn to medium heat to collect juice, add 1 tbsp soy sauce and appropriate amount of salt to taste, and keep stirring until the soup is wrapped around each piece of meat and sprinkled with appropriate amount of coconut.
Raw materials:
Pork belly two strips
Seasoning:
A small bag of halogen king, appropriate amount of rock sugar, and appropriate amount of soy sauce.
Exercise:
1, pork belly is washed and cut into small dices;
2. Put a spoonful of oil in the pot until it is slightly hot, add rock sugar and stir fry until the rock sugar is completely melted;
3. Pour the diced meat and stir-fry until it is evenly coated with syrup;
4. Add a proper amount of boiling water, add soy sauce, and marinate seasoning packets;
5, cover the lid, simmer for about 40 minutes until the juice is dry.
Homemade recipes network intimate tips:
1, pork belly can't be cut into too small dices, because the meat will shrink when heated;
2. When frying rock sugar, the fire must not be turned on, otherwise it will be cooked.
3, the water of braised pork must be mixed with boiling water, not cold water, otherwise the meat will get old after shrinking in cold water;
4. Keep an eye on the fire when collecting water in the last few minutes, and don't be too dry, otherwise it will paste the pot!
Ingredients: pork belly, dried plum.
Seasoning: fermented milk, vinegar, soy sauce, cooking wine, brown sugar, garlic and onion.
Production method:
1. Soak dried prunes in clean water.
2, pork belly cut into pieces.
3. After the water is put into the pot, put the pork belly into cold water, boil it in the pot and take it out for later use.
4. Pour oil into the pot and add brown sugar.
5。 Cook until the brown sugar bubbles.
6. Pour pork belly into quick stir-fry and color.
7. Stir-fry the meat, pour in the cooking wine, and then stir fry quickly.
8. After stir-frying, add the soaked prunes.
9. Add chopped green onion and garlic slices and stir fry, then move the ingredients to the casserole.
10. Fill the casserole with water and add the ingredients. Pour in a little vinegar, cover it and bring it to a boil, then simmer it.
1 1, cook until the soup is dry, turn off the heat and stew for a while.
Ingredients: pork belly, wax gourd, ginger, shallot, dried red pepper, rock sugar and chopped green onion.
Seasoning: salt and soy sauce.
Production method:
1, peeled and diced melon, sliced ginger, chopped green onion, chopped green onion.
2. Dice the pork belly, put it in the pot with ginger slices, pour in water, and continue to cook for three or four minutes after the water boils. Pick up the meat, rinse it clean and drain it.
3. Wash the pot, drain the pork belly and fry on low heat. -No oil.
4. When the surface of the meat turns brown (don't over-fry, because it will continue to be fried later), when some oil oozes, add rock sugar and stir-fry with low fire until the sugar melts.
5. Add ginger slices and dried red peppers and fry for 2 minutes.
6, add boiling water-the amount of water is not meat. Stew for 30 minutes.
After 7.30 minutes, add onion and wax gourd and add salt.
8. Add 1 spoon braised soy sauce, turn to medium heat and stir well.
9. Cook until the melon tastes delicious. After the soup is dried, sprinkle with chopped green onion.
Ingredients: pork belly, apples, carrots, dried mushrooms, onions, crystal sugar, dried hawthorn, cinnamon, star anise, balsamic vinegar and soy sauce.
Production method:
1, first cut the pork belly, put it in the pot with cold water, take it out and let it cool.
2. Then wash the mushrooms and soak them until they are soft. You don't have to soak them completely, but you can cut them in half. Onions are cut into large pieces, ginger is peeled and cut into large pieces, carrots are cut into pieces, and apples are peeled and cut into pieces.
3. Add a small amount of oil to the pot, stir-fry the pork belly in the pot, and serve it out after the surface changes color.
4, brush the pot, pour a small amount of water, add rock sugar, fire, as the rock sugar melts completely, when the sugar juice becomes thick and bubbling, put the pork belly in and continue to stir fry.
5. Then, pour soy sauce (according to the required amount), balsamic vinegar (two spoonfuls) and red wine (one cup) in turn, stir-fry until all the juice bubbles, and then pour all other ingredients into the pot.
6. Stir-fry until all ingredients are in uniform contact with the soup, pour in boiling water, cover the lid, and simmer for half an hour.
Ingredients: Pork belly 1 kg quail eggs, 20 pieces.
Steps:
1 Wash quail eggs, put them in a clear water pot and cook for 10 minute, take them out and soak them in cold water for 3 minutes, then peel off the shells;
2 Prepare an oil pan, pour 200 grams of salad oil, when the oil temperature is 70% hot, slide in quail eggs, (pay attention to safety), fry the eggs until golden brown, and take them out for later use;
3 Clean the pork belly, cut it into small pieces, heat the wok, pour a little oil, saute chives and ginger, and pour the pork belly and stir-fry until it changes color;
4 Add cooking wine, stir-fry for a few times, then pour in 50ml of light soy sauce and 65,438+00ml of light soy sauce, stir-fry for a few times, pour in 800ml of hot water, bring to a boil, cover it, simmer for 40min, add the fried quail eggs, cook for about 65,438+05min, turn on high fire to collect soup, and take out the pan and plate.
The practice of deducting meat from oil-free kelp;
1, 800 grams of pork cut into large pieces and marinated with braised pork sauce. The washed kelp is cut into large pieces.
2. Put the meat directly into the pot and add an octagonal.
3. Cover with kelp and pour in 2 spoonfuls of yellow wine.
4. put the lid on. After the pot rises, turn to low heat and cook for 30 minutes.
Materials:
600g pork belly with skin, one radish, 1-2 star anise (star anise), 1 small piece of cinnamon, 3 slices of ginger, 2g shallots, 5 pieces of rock sugar, 1 tablespoon cooking wine (1 5ml) and1.
Production method:
1, put cold water in the basin, add a tablespoon of cooking wine, and add pork belly to soak 15 minutes.
2. Put the pork belly into a hot water pot and take it out.
3. Take out, cool and cut into even cubes. Put a little oil in the pot and stir-fry the pork belly slowly.
4. Stir-fry on low heat until the pork belly surface slightly discolors and gives oil, then pour off the excess oil and put it on a plate for later use.
5. Wash the pan, add 1 tablespoon (15ml) oil, add rock sugar and cook until the color of the rock sugar solution becomes dark.
6. Pour in the fried pork belly and stir well. Add cooking wine, soy sauce and soy sauce.
7. stir fry evenly.
8. Add boiled water without meat. After the fire boils, skim off the floating foam. Add ginger, onion, star anise and cinnamon.
9. Put it in a casserole and stew it with low fire (or cook it directly in a wok).
10. When the meat is cooked to 67% maturity (about 40 minutes), add diced white radish and cook together.
1 1, stew until the radish is soft and cooked, turn to high heat to collect thick soup, add a little salt to taste, and sprinkle with chopped green onion.
Ingredients: 3 kg pork belly, 600 g peeled chestnuts.
Seasoning: 3-5 slices of ginger, 3 slices of onion, 7-8 grams of salt, 30 grams of yellow wine and appropriate amount of hot water.
Stewed meat package: 1 star anise, 1 cinnamon, 1 tsaoko.
Sugar-colored raw materials: 50 grams of fine sugar and 20+50 grams of hot water.
Production method:
1, put sugar and 20g hot water into a small pot, and heat it with high fire (low fire).
2. Cook until the sugar water turns red, then quickly pour in hot water and turn off the fire.
3. Pour the prepared sugar color into a bowl and cool it for later use.
4. Pork belly is soaked in clear water in advance to remove blood, then washed and cut into pieces and put into a pot to stir fry.
5, stir-fry until the edge of the meat is slightly yellow, and then remove the excess oil.
6. Add the onion and ginger to the pot again, and continue to stir-fry the fragrance.
7. Cook rice wine along the side of the pot to remove the fishy smell.
8. Add boiled water without meat.
9. Pour in the prepared sugar color.
10, add half of the salt to the bag for seasoning, and then turn the lid to low heat for about 1 hour.
1 1 and 1 hour later, open the lid, add the peeled raw chestnuts and the other half of the salt cover, and continue stewing for about 30 minutes.
12, turn off the fire after the soup is thick.
Ingredients: pork belly, two sweet potatoes, one star anise, soy sauce, rock sugar, cooking wine, etc.
Practice: the pork belly is soaked in clear water 10 minute, and half a cup of cooking wine is poured into the water to remove the fishy smell (the pork belly bought by the Queen Mother is quite good, fat and thin ~ ~ ~).
Peel the sweet potato, cut it into pieces, put a little oil in the pot, and fry until cooked.
Blanch the pork belly with boiling water, remove the dirt and take it out for later use.
Put a little oil in the wok, just a little oil. Stir-fry pork belly with a small fire, and you can see that there is a little more oil in the wok. This is the fat of the pork belly itself dissolved, which can reduce the greasy feeling.
Pour in soy sauce, add onion ginger slices and star anise, stir-fry and color, add warm water, boil and stew.
Add a proper amount of sugar (rock sugar is the best, and the color is red and bright). When the meat is stewed, put the sweet potato in and stew it.
When the meat and sweet potato are cooked, add salt to taste and drain the soup.
note:
Sweet potato is easy to cook, so it can't be cooked with meat, otherwise it will become mushy ~ ~ ~
It's best to put rock sugar in the stew to make it red and bright.
Ingredients: pork belly, plum, ginger, star anise and onion.
Seasoning: cooking wine, soy sauce, salt and rock sugar.
Production method:
1, add 1 bowl of warm water to plums and soak for about 1 hour.
2. Boil the water in the pot, blanch the pork, remove the blood foam, take it out after the color turns white, rinse it with cold water and drain the water.
3. Heat the wok to 70% heat and pour in a tablespoon of oil. Hot oil or water, add rock sugar, slowly burn out sugar bubbles, and then quickly stir-fry the meat. Add ginger slices, star anise, onion, cooking wine and soy sauce. Continue to stir fry a few times.
4. When the color is similar, pour the water of dried plum and sour plum, and the water basically submerges the pork. Then, when it boils, turn to low heat and burn slowly for about 1.5 hours, until the water drains and the gravy is wrapped around the meat, and then you can take it out.
Braised pork with Pleurotus eryngii. Pleurotus eryngii doesn't contain any starch, so you don't have to be afraid of gaining weight if you eat too much.
Pleurotus eryngii is nutritious and contains protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper and zinc. It can improve human immune function, and has the effects of resisting cancer, reducing blood fat, moistening gastrointestinal tract and caring skin.
Raw materials: pork belly, Pleurotus eryngii, star anise, cinnamon, fragrant leaves, pepper, onion, ginger, rock sugar, soy sauce, soy sauce and salt.
Exercise:
1, pork belly cut into small pieces, Pleurotus eryngii washed and cut into pieces, ginger sliced, onion cut into small pieces;
2. Blanch the pork belly in boiling water for 2 minutes, then take it out, rinse off the floating foam with water and drain the water;
3. Pour a little oil into the pot and heat it with low fire. Add rock sugar and stir until it melts and turns brown, that is, caramel color;
4. Pour in the cooked meat and stir fry until the meat is colored;
5. Pour enough boiled water, light soy sauce, dark soy sauce, onion, ginger, star anise, cinnamon, fragrant leaves and pepper. After the fire is boiled, turn to low heat and stew for about 1 hour;
6. In the meantime, you can start another pot, put a little oil and dry Pleurotus eryngii for a while, which will taste better;
7. Add dried Pleurotus eryngii, stir well, continue to stew for about 30 minutes, stir fry a few times in the middle. If you think there is too much soup, collect the juice on fire, add the right amount of salt according to your taste, and finally sprinkle with chopped green onion.
Tips:
Use boiled water for the stew, and add enough at a time.
Ingredients: 700g of braised pork, sliced konjac 10, 2 tablespoons of soy sauce, 2 tablespoons of braised soy sauce 1 spoon, 2 tablespoons of cooking wine, 2 tablespoons of rock sugar 1 spoon, salt, onion ginger and water.
Spices: Italian mixed spice 1 teaspoon, pepper 1 teaspoon, star anise 3, cinnamon 1 tablet, tsaoko 1 tablet, fragrant leaves 2, fennel 1 teaspoon and clove 2.
Exercise:
1。 Wash the pork belly, cut it into large pieces, put it into the steamed pumpkin, add water, pepper, star anise 1, cooking wine 1 spoon, boil the onion and ginger over high heat and skim off the foam.
2。 Blanched pork belly is fished out for use.
3。 Put a little oil in the pot, add the cooked pork belly, and stir-fry the excess oil with low heat.
4。 Add 2 spoonfuls of soy sauce.
5。 1 spoon braised soy sauce and stir well.
6。 Add another spoonful of cooking wine to remove the fishy smell.
7。 Put 1 spoon of rock sugar, and the meat made from rock sugar will be more red and bright.
8。 Adding ground Italian mixed spices,
9。 Then add the traditional stew made of pepper+star anise+cinnamon+tsaoko+fragrant leaves+fennel+clove.
10。 Add hot water until the pork belly is over.
1 1。 After the fire boils, turn to low heat, cover the pot and stew for about 25 minutes.
12。 Open the lid, add the konjac shreds, season with salt, stew for 10 minutes, then open the lid and collect the juice properly.
Ingredients: pork belly 500g dried hawthorn slices 50g crystal sugar 50g scallion 5 ginger slices 1/2 teaspoons (3g) fennel 1/2 teaspoons (3g) star anise 2 fragrant leaves 2 cinnamon slices 1 nutgrass galingale rhizome 1 2 tablespoons (30ml) salt.
Exercise:
1) Wash pork belly and cut it into 1. 5 cm wide block. Wash green onions and cut into sections. Wash and slice ginger. Put pepper, fennel, star anise, fragrant leaves and cardamom into a seasoning box. Soak hawthorn in cold water for 5 minutes, remove the floating soil and wash it for later use.
2) Heat the pot with low fire, add the meat, continue to heat with low fire, fry the front and back sides of the meat until the surface becomes discolored (not browned), and then take it out. Throw away the fried oil in the pan.
3) Take another pot, pour the fried pork belly into the pot, add cold water to the surface of the pork belly, cover the pot, and heat it with high fire.
4) After the water in the pot is boiled, skim the floating foam with a spoon. Add onion, ginger, hawthorn, seasoning box and soy sauce, stir well, cover and stew 1 hour. Pay attention to the soup in the pot when stewing, and add boiling water when it is not enough. )
5) After the meat is cooked, there is a little soup left in the pot, pour in rock sugar, stir with a spoon until it melts, and drain the soup slightly.
Ingredients: pork belly, dried Agrocybe aegerita, ginger, soy sauce, soy sauce, rock sugar, cooking wine and star anise.
Production method:
1, pork belly is washed and cut into pieces, boiled in a cauldron, then put into pork belly and blanched for taking out.
2. Wash the stems of Agrocybe aegerita, soak them in cold water and slice ginger.
3, put a little oil in the pot, add rock sugar and stir fry until the color becomes darker, then add meat and stir fry, and the meat is evenly colored.
4, add cooking wine, ginger slices, star anise, add boiling water, almost no meat.
5. After a small fire 10 minute, add a proper amount of water soaked in Agrocybe aegerita to boil.
6. Add Agrocybe aegerita and boil.
7. Add soy sauce and soy sauce. After the fire boils, simmer until the soup is thick and stir fry slightly.
Ingredients: pork belly1000g, Pu 'er tea.
Accessories: Lingzhi tablets, star anise, ginger and shallots (home-grown, green onions are better).
Seasoning: corn germ oil, sugar, cooking wine, soy sauce, sweet noodle sauce, salt and rock sugar.
Production method:
1. Carefully pick out the hair left on the skin of pork belly with tweezers, clean the meat, cut it into small squares, boil it with boiling water to remove impurities and fishy smell, and then rinse it with cold water again after taking it out.
2. Sew a small cloth bag with gauze (or use a stainless steel distributor) and put a piece of Pu 'er tea in it for later use;
3. After the pot is hot, add corn germ oil, add white sugar while the oil is hot, boil the syrup, and add it immediately when the meat turns caramel. Stir-fry to make the meat evenly colored, pay attention to the moderate oil temperature and color;
4. Add cooking wine, soy sauce, ganoderma lucidum slices, ginger slices, shallots and Pu 'er tea bags to the pot in turn, then add more hot water and a little sweet noodle sauce, so that the meat is easier to cook. After the pot is boiled with high fire, stew for about 45 minutes, add appropriate amount of salt and a few small pieces of rock sugar, and then stew for 15 minutes with low fire to make the meat fully tasty.