Required ingredients
600 grams of pork belly or lean meat, 2~3 potatoes, and appropriate amount of coriander. 4~5 mushrooms and half an onion.
A small piece of cinnamon. 2 tablespoons of soybean sauce, half a teaspoon of soy sauce, half a teaspoon of Shaoxing yellow wine, and 0/5g of rock sugar/kloc. 20g of garlic, proper amount of edible oil and a little salt.
Production step
1: Wash the pork first and then cut it into small pieces for later use. Soak the dried mushrooms for one hour in advance. Don't throw away the water after soaking. Filter for later use. Peel the potatoes and cut them into small pieces. Clean the onions and chop them up or put them in a cooking machine to break them. Put garlic and onions together to break them.
2. First, deal with the potatoes, put a little more oil in the pot. After the oil is hot, put the cut potato pieces into pieces and fry them until the potato surface is slightly burnt. Remove and filter for later use.
3: After the potatoes are fished out, leave a little oil in the pot, and then add chopped garlic and onion to stir-fry the fragrance. Add the bean paste and stir-fry the fragrance, then add the whole cinnamon and stir-fry it. Then put in the chopped pork, then put in the chopped mushrooms, stir-fry almost, and pour in the previous mushroom water. Before adding the prepared soy sauce, Shaoxing wine and rock sugar, simmer slowly with low heat.
4: Generally, it takes about an hour to stew. If you want it to be rotten, stew it more, and use a small fire all the time.
In this TV series. Because Mrs. Chen has a bad mouth, it takes a long time to stew, so the old lady likes it very much. If you have old people at home, you'd better stew for a long time.
The stew is almost done. Add salt to the pot and stew for a few minutes. This delicious braised pork with bean sauce is ready.
Practice 2: Shrimp and glutinous rice rolls with Niangjia dishes
Materials?
Glutinous rice
Glutinous rice 250g
Colorful leaves (vanilla) 8cm leaves 4 pieces.
Butterfly bean flower water 10 flower with 200ml water.
Coconut milk 120g
Salt 1 tsp
Sugar 1 teaspoon
perfume
2 millet peppers
2 dried peppers
Nanjiang 5g
Citronella (lemongrass) 3cm
2 small onions
Garlic 2 petals
Vanilla seed powder 1 spoon
Laurel beans 1 piece
drier
Jin Gou hai mi 30g
Coconut paste 50g
20 grams of oil
A teaspoon of salt
Coconut sugar 10g
How to make shrimp and glutinous rice rolls with Niang's dish?
Prepare the above ingredients
Steam glutinous rice in cold water. After soaking the glutinous rice for 4 hours, pour out the water. Mix the glutinous rice with one spoonful of sugar and one spoonful of salt. Add two spoonfuls of butterfly bean flower water to steam 15min, then add 60g coconut milk and steam again 15min, then add 60g coconut milk for the second time while watching the dryness and chromaticity of the rice. Add appropriate amount of butterfly bean flower water (add more water if you like to eat hard) and steam again 15min.
* * * You can smell coconut and gorgeous fragrance when the glutinous rice is steamed for 45min minutes.
Take off the colorful leaves and let them stand until the glutinous rice cools down.
In the process of steaming glutinous rice, all spices are crushed by a cooking machine until there is almost no graininess.
Stir-fry coconut milk without oil until the coconut milk turns golden brown, then pour oil, stir-fry spices, add salt and coconut sugar to taste, then pour the coconut milk just fried and stir-fry it into the picture for later use.
Scald banana leaves with hot water? Be careful not to time out or the banana leaves will turn black and roll up.
Roll into the pattern in the drawing.
The oven fires at 220 degrees 10min.
Baked.
It's sticky rice wrapped in spicy shrimp.
Niangjia recipe daquan
1, Rendang: It is somewhat similar to curry, but drier than curry. This dish focuses on seasoning and light taste; The fly in the ointment is that the beef tastes old, but its sauce is really delicious.
2. Uda Fish Cake: This kind of cake is usually wrapped in banana leaves, which is very primitive. The minced fish is mixed with coconut milk and finely chopped peppers. The entrance is smooth and sweet, and the late spicy makes people's appetite open.
3, satay string: its taste is sweet, not the salty and spicy as expected, very delicious.
4. Jinduobing: This is a very famous dessert in Penang. Green vermicelli soaked in colorful leaves and fresh coconut milk mixed with coconut sugar and burnt fragrance are very nice in taste and color ~
5. Shrimp sauce: This sauce is very common in Nyonya cuisine. Another important use of shrimp sauce is to make Sanba sauce, which is one of the important sauces of Nyonya cuisine.
Speaking of it, the concept of Nyonya cuisine is not complicated, which is nothing more than China's cooking techniques and Nanyang's spices, and the most important thing to make Nyonya cuisine well is the collocation of sauces.