Braised pork materials: 3 shallots, 3 fragrant leaves, 3 cinnamon 1 piece, 3 star anise, 2 tablespoons of cooking wine 1 spoon, 2 tablespoons of soy sauce, 2 tablespoons of refined salt, crystal sugar 15g and clear water 1000ml. Other seasonings: salt 1/4 tsp, oil consumption 1 tsp, fine sugar 1 tsp, 2 tsp soy sauce, and soy sauce 1 tsp.
Production method: 1. Fill the pot with water, add the meat, shallots and all the braised pork ingredients, bring to a boil over high heat, and turn to low heat for 30 minutes.
2. Cut the betel nut taro into pieces with a thickness of about 5mm, add salt 1/4 spoonfuls, and marinate for 15 minutes.
3. Take out the cooked meat to cool, coat the surface with black soy sauce, and stick a small hole in the surface with a toothpick to drain the water.
4. Heat the oil in the pot, add the meat pieces and fry until golden on both sides. Add a cover when frying meat to avoid being scalded by oil.
5. Put taro in hot oil and fry until hard shells are formed on both sides.
6. Cut the fried meat into 5 mm thick slices.
7. Put the meat and taro indirectly in a deep bowl, and put the rest of the taro on the surface.
8. Mix the oil consumption, sugar and soy sauce in a bowl and spread them evenly on the meat and taro. Boil water in the pot, cover the pot and steam for 60 minutes.
9. Steamed meat, buckle a large plate on the bowl and buckle the bowl upside down.
The second type: braised pork.
Ingredients: pork belly 250g, ginger 10g, soy sauce 15ml, soy sauce 20ml, sugar 10ml, carved wine (or white wine) 50ml, star anise 3, pepper 5g, fragrant leaves 3, monosodium glutamate and salt.
Production method:
1. Wash the pork belly, put it in a soup pot, add cooking wine, cook ginger slices for 30 minutes, and drain.
2. Apply soy sauce to the skin and dry it for later use.
3. Put salad oil in the pot, put one side of the skin into the pot after 70% heat, fry until the skin bubbles, then turn over and continue to fry the meat until golden brown.
4. Pick up the meat, drain the oil, let it cool for later use (you can put it in the refrigerator to make slicing easier), and then cut it into pieces.
5. Put the soy sauce, soy sauce, sugar, carved wine, star anise, pepper, ginger and fragrant leaves into a bowl and mix well. Soak the sliced meat in the sauce 10 minute, then put it in a steaming bowl, and then pour the remaining soup on the sliced meat.
6. Steam on high fire for one hour and pressure cooker for 30 minutes until the meat is soft and rotten. Sprinkle chopped green onion when serving, and the meat will be fragrant. It is really delicious.
The third way: the method of deducting meat from plum vegetables, the materials are: a piece of pork belly, dried plum vegetables, soy sauce, ginger, pepper, sugar and cooking wine. 1. Wash prunes and streaky pork.
2. Fill the pot with water, add ginger slices and cooking wine, add pork belly and cook the meat until it is cut.
3. Cut prunes and ginger for later use.
4. Pour the soy sauce into a bowl and spread it evenly on the cooked pork belly.
5. Take a pot, heat it with oil, fry one side of the skin in the pot until both sides bubble and turn golden yellow, and take it out for later use.
6. Put oil in the pan, add chopped plums, stir-fry Jiang Mo and pepper, and finally add a little salt for later use.
7. Slice the meat, add sugar and pepper to the remaining soy sauce in the bowl, then wrap the meat slices in soy sauce, put them evenly in a large bowl, and then spread the fried dried prunes on the meat.
8. Put the water in the pot. After the water is boiled, add the braised pork, steam for an hour, take another plate, and turn the braised pork upside down in the bowl. A variety of flavors, challenge your taste buds. When a man cooks, he actually implies several things in the most straightforward tone: exquisiteness, comprehensiveness, taste and love for life. At the same time, in the eyes of the woman who loves him, this will be the most unquestionable interpretation and proof of the word happiness. Love her, let her cook! In fact, women can do it, and men will definitely not lose! Braised pork is a very common home-cooked dish, which is not only delicious, but more importantly, it can also taste love. Thank you, hope to adopt.
Because braised pork contains more fat, it often needs to be steamed for a period of time to make the fat in braised pork "melt in the mouth" and oily but not greasy.
When steaming pork, there is more and more water in the bowl for the following three reasons:
By analyzing the reasons, we can adopt the following four methods to avoid the above problems:
Pay attention to the following four points when cooking braised pork, so that the fat meat of braised pork has more Q bombs and the lean meat is more delicious:
To sum up, there is more and more water in the bowl when braising braised pork, because the water vapor in the steamer is transferred to braised pork, prunes and bowls filled with braised pork in various forms. The above four methods can effectively avoid this problem. The above is Wuhan's honest answer, I hope it will help you!
Figure 1 Use a container with a small bowl to hold braised pork (the left picture is better than the right picture).
Fig. 2 The lid of the casserole is used to cover the bowl containing braised pork.
Fig. 3 Cover the braised pork bowl with big leaves.
When steaming pork, there is more and more water in the pork bowl, which is caused by three abnormal situations:
First, the buckle bowl of steamed meat is not placed correctly.
The steamer used in family kitchen is generally 24cm in diameter, with little space and made of stainless steel. This kind of cage has fast heat transfer, but the pot wall is thin and the heat dissipation is fast. Therefore, the part of the pot wall near the bottom fire is very hot inside and not hot outside, and the thin pot wall has been rapidly dissipating heat. Directly, the hot steam in the pot wall condenses into water due to continuous heat dissipation. The space in the pot is small, the meat bowl is close to the pot wall, and some condensed water will flow into the meat bowl. In this way, there will be more and more water in the meat bowl without water.
Solution: Try not to touch the pot wall with the meat bowl.
Second, the lid of the steamer has design defects.
My steamer is like this: there is a piece of glass in the middle of the cover, so you can see inside transparently. It was a good idea. But the diameter of the glass is smaller than the diameter of the plate. This is not a problem, the key is that the glass extends out of a circle of depressions. With this design, in the process of steaming meat, the condensed water constantly appearing in the pot cover drips into the meat-buckle bowl along the coils of depressions, and more and more. Steamed meat keeps flowing.
Solution: Cover the buckle bowl with a large plate or plastic wrap to prevent water droplets from slipping in.
Third, the method of steaming meat is wrong.
Steaming meat in the family kitchen is mainly caused by temperature and time.
The first is the temperature. Because the pot was small, there was little water in it, and the fire dried up in less than half an hour, which led to the pot burning dry. Therefore, there is generally no fire, and it will turn to a small fire after boiling, so it will not dry before steaming. In this way, it is easy to see that the temperature in the pot is not enough and there is more condensed water, so there are more opportunities to enter the bowl.
Second is time. Time is proportional to temperature. The smaller the fire, the longer the time, or the more condensed water.
Solution: After the water in the steamer is boiled, put it into the meat bowl and cover it tightly. When the steam is boiled, that is, the steam in the steamer is directly ejected from the air outlet. Then turn the fire to keep this steam state. It usually takes 40 minutes to buckle meat. Just turn off the fire, open the lid and take it out.
Buckling meat is very common here. Many kinds of meat can be steamed in a cage after processing, and then buckled in a basin to become a dish. We also call these dishes buckle bowls. Buckle bowls are mainly made of meat, and the most famous one is braised pork with plum vegetables. Pork belly is boiled in water, the meat is firm, then fried until the noodles are fragrant, and finally steamed. The meat is soft, waxy, fat and not greasy.
But everyone will find a problem. When we cook braised pork, there will always be a lot of soup in the bowl or plate after steaming. In fact, this part of the soup is mainly composed of water and oil. Because pork belly is fat, a lot of oil will seep out when steaming. The water in the soup is mainly accumulated by steam dripping into the bowl along the lid. Anyone who cooks braised pork will have soup. When we go to a restaurant, the chef will pour out the excess soup. Another method is to find a plate cover when steaming, so that the steamed pork has little water, but there is also a disadvantage that the ingredients get less heat, so the steaming time is longer.
Braised pork is a traditional food, which is essential in festivals or banquets in many places. However, different places will make different ways to detain meat. Before I saw this problem, I never knew that there was too much water in the buckle bowl when steaming meat in some places. Here, I think that only by boiling the water in the pot quickly or covering a bowl on the buckle bowl can we reduce the amount of water in the buckle bowl.
Of course, the method of using the bowl cover to buckle the bowl can minimize the moisture as much as possible, but its disadvantage is also obvious, that is, it takes a long time to steam the meat, and the bowl will not turn over or it will be difficult to steam the crispy meat when turning the meat.
In fact, every year before steaming the Lipu braised pork cooked by my family, I will add a spoonful of water (pour the water into a paper cup, the height of the water is 1.5 cm, and some people will put more or less) into the braised bowl and steam it again, so that the steamed braised pork is delicious and the taro is shaped without drying. I don't pay that much attention to the braised pork cooked by myself on the taro blank. )
In a word, there is water in the buckle bowl because the water vapor enters the buckle bowl when the meat is steamed, and the only way to reduce the water entering the buckle bowl is from the temperature of the water and the method of covering the bowl. If you want to taste braised pork made of pork and taro, you need to add some water and steam it. Personal views are for your reference only.
Use plastic wrap or add a small lid. The lid of the steamer, most of the water vapor is left in the bowl.
When steaming pork, there is more and more water in the bowl, because the water vapor in the steamer rises to the lid and becomes water droplets, because the temperature of the lid is lower than that of the water vapor, and the water droplets drop into the pork bowl, which makes the water in the pork bowl more and more, and the quality of pork is impressed.
How to keep the moisture in braised pork from becoming too much? This is my job. Put the braised pork and aniseed into the bowl, add half of the water, and leave a certain space for the water changed from steam to flow into the braised pork bowl, so that part of the water flows into the braised pork bowl, and the water in the braised pork bowl is just right. Avoid excessive water overflow.
Another method is to steam pork in a steamer. The temperature of the steaming oven is very high, and it is best to reach a constant temperature. Water vapor is not easy to change into water droplets, or the water droplets changed by water vapor are very few and can be ignored. There won't be too much water in the bowl for the pork steamed in the steaming oven. You can try steaming pork in a steamer. The water I put in the steaming oven to steam pork is similar to the water in the bowl when I took it out.
When the meat is steamed for a long time, it is easy for vegetables to accumulate water. When several dishes are steamed in a group of steamer, there will be a cross-flavor phenomenon.
In order to prevent the above situation, chefs cover the dishes with "kraft paper" (a kind of paper made of earth, which is thicker) or lotus leaves, and some high-grade dishes are steamed with pig's net oil to prevent the dishes from entering water (which will make the dishes tasteless), cross-flavor and cross-color. In modern times, some chefs cover steamed vegetables with plastic wrap. I think it may be harmful to the human body and I don't advocate it.
I cook some steamed vegetables at home, and cover the steamed bowl with a larger glass plate to prevent the vegetables from being seasoned with water color.
Braised pork is the most common home-cooked dish made by pork. The "buckle" of meat buckle refers to the process of putting the meat upside down in a bowl when steaming or stewing until it is cooked. Here's how to taste salty and slightly sweet, fat but not greasy, so that there is no water in the meat bowl:
First, the pork belly is boiled in hot water for 20 minutes, and then it is fished out. When the pork is still hot, the salt is quickly put on the surface. After the salt is rubbed, a toothpick is used to make many holes in the surface of the meat, and then soy sauce is coated on the surface of the meat.
Put the pork belly noodles in the oil pan, fry both sides of the pork belly until golden brown, and then put them in the pan to boil. Soak the fried pork belly in water for 30 minutes, boil it with high fire and low fire, then take it out and soak it in clear water 15 minutes.
Put the cut meat into a deep bowl, then add oil, crystal sugar, white wine, salt, ginger, minced garlic, pepper, soy sauce, cooking oil and pigskin. Cover the plate, steam in a steamer for 20 minutes, then turn off the fire and steam for 20 minutes, and steam with the remaining steam for about 10 minutes, and then you can buckle the meat.
Look at the plastic wrap
When sealing the film, stick a few small holes and a sign to avoid thermal expansion.
I remember it was a small hole.