Cooking method with balsamic vinegar
Steamed meat practice
Ingredients: pork belly, ginger, cooking wine, millet spicy, garlic, shallots, soy sauce, balsamic vinegar, oyster sauce, sugar, cooked white sesame seeds and sesame oil.
Practice steps
Burn the pork belly surface first, and then clean the black ash on the surface with water. Blanch pork belly in cold water, add ginger slices and cooking wine to remove the fishy smell, boil the pot and skim off the floating foam, then cover the pot and cook for ten minutes.
Then take it out and put it on a plate to cool, then slice the cold pork belly, then put it neatly on a plate and steam it in a boiling steamer for 20 minutes. Mash the garlic, cut the pepper rings after the millet is pedicled, then chop the garlic together and put it in a small bowl.
Chop the shallots and put them in a small bowl. Pour in hot oil to enhance fragrance, then add a little soy sauce, balsamic vinegar, oyster sauce, cooked white sesame seeds, sesame oil, sugar and salt, and stir well to get juice.
Steamed pork belly, squeezed out, dipped in seasoning, can be eaten. It's simple. It tastes refreshing.
Nutritional value of pork
1. protein in pork is a kind of high-quality protein, which contains all essential amino acids.
2. Pork is the main dietary source of vitamins, especially refined pork is rich in vitamin B 1. Pork also contains more vitamin B2, which plays an important role in the synthesis and decomposition of fat.
Efficacy and function
1. Supplement protein and fatty acids.
Pork provides high-quality protein and essential fatty acids for human beings.
Tonifying kidney and nourishing yin
Pork is warm and sweet, and has the effects of moistening stomach, promoting fluid production, invigorating kidney and qi, and clearing away heat and toxic materials. It is mainly used for treating body fluid injury caused by fever, dry cough and constipation, tonifying deficiency and nourishing yin, moistening dryness and nourishing liver and yin, moistening skin, promoting diuresis and quenching thirst.