It's perfect to have leftover wine for cooking at home! Braised pork belly with beer, steamed clams with white wine, red chicken wings … all kinds of wine can be consumed for you ~
Tannin in wine can soften fat and remove the fishy smell of raw meat.
White wine has its own fruit acid, which is used to match little seafood. It can not only remove fishy smell, but also add umami and sweetness.
Beer is more suitable for stewing, full of bubbles and more lasting than the taste of coke.
Chicken wings, pork belly and clams are all easy to buy but not expensive ingredients.
Just set the plate casually, just like what is sold in the restaurant.
Are you excited? Then cook with the full girl ~
A big dish that can be cooked with a rice cooker: stewed pork belly with Xida
Xida is a beer fermented from apples, which has the sweetness of fruit and the aroma of wheat, and is just right for stewing pork belly.
Just throw it into the rice cooker and stew for 30 minutes. Rounded off, you don't even need to go into the kitchen. hhhhh is extremely friendly to the student party living in the dormitory.
The ingredients are these:
500g pork belly, 2 bottles of Xida beer (other beers are OK).
5 garlic cloves, 1 ginger, 2 shallots.
120g soy sauce, 30g soy sauce, 10g rock sugar.
Pork belly should be a whole piece, and it should be thicker, so that it is not easy to spread when slicing at the back. Pork belly soaked in bleeding water first.
Soak in a larger basin and change it every half an hour until no blood is precipitated.
Generally, just change it two or three times, or choose a cleaner meat stall to buy, and basically change the water once.
Pork belly is completely drained with kitchen paper for later use. Put a thin layer of oil in the pot, about 5g, which can cover the bottom of the pot. Open medium heat, add pork belly, fry each side until golden brown, then change sides, one * * * four sides.
If you are afraid of frying oil on your body, you can cover it and fry it. Turn off the fire when you want to change the noodles, and then open the cover and turn it over after there is no crack in the pot.
Look, even the skin is fried in this attractive color.
The crispy shell with potholes fried on the surface is the easiest to absorb juice ~
Next, all you need is a rice cooker, and then all the other seasonings are poured in.
After 40 minutes, you can harvest such a piece of meat.
Slice with a sharp knife, and you can feel the soft and rotten fibers being chopped one by one, and the aroma will come straight.
Three fat and three thin, the aroma of Xida beer is soaked in pork belly, which is very attractive just on the chopping block.
I like to take a part of the remaining broth, boil it in a small milk pot with low fire, concentrate it into dipping sauce, and then pour it on the pork belly.
By the way, open a glass of ice-cold craft beer and a plate of salty and tender stew.