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lunch is the most important of the three meals a day. The view that "breakfast should be eaten well, lunch should be full, and dinner should be eaten less" is incomplete and cannot be copied.
Breakfast is very important. It is true that skipping breakfast for a long time will cause many adverse consequences and harm your health. Yi Yijun believes that the quality of lunch is more important and critical than breakfast.
In the cognition of delicious food, breakfast is of course important, but it is particularly important to have a good lunch in order to achieve a balanced nutrition and ensure the quality and energy supply of meals in a day.
Bai Juyi, a great poet in the Tang Dynasty, said in his poem "Leisure in Summer": What about lunch? One or two flavors of fish. Lunch should be nutritious, quality and full to provide enough energy for afternoon work.
Many people know the importance of lunch, but they don't know how to have a good lunch. In fact, it is a good choice to have lunch with braised pork.
Delicious braised pork with glittering and translucent rice will stimulate people's appetite. The soft and smooth meat, the sweet rice and the red waxy gravy are mixed together, which is nutritious and delicious.
3 kg of pork, half a catty of bean skin, 5 eggs, cinnamon, salt, pepper, nutmeg, Amomum tsaoko, clove, fennel, dried tangerine peel, dried Chili, fragrant leaves, rock sugar, soy sauce, cooking wine, onion and ginger.
1. Prepare onion, ginger, cinnamon, pepper, nutmeg, tsaoko, clove, fennel, dried tangerine peel, dried pepper, fragrant leaves, nutmeg and rock sugar.
2. First sew a material bag with a mask cloth, then pour fennel, prickly ash, clove and dried tangerine peel into the material bag and sew the bag mouth.
3. Take out the pot, add water to the pot, and put the sealed seasoning bag into the pot.
4. After boiling the clear water in the pot with high fire, change it to low fire and cook slowly, about half an hour to 45 minutes.
5. While waiting for the brine to be cooked, use this time to treat the bought pork. Wash the pork belly and pork with skin and cut it into large pieces of about 1 cm.
6. Put the chopped pork belly into boiling cold water to boil, and skim off the floating foam in the pot with a spoon.
7. Take out the meat from which the foam has been skimmed, and wash the impurities and blood foam attached to the meat with warm water.
8. Put the cooked meat into the pre-cooked brine, and then add some soy sauce, soy sauce and cooking wine.
9. After the fire is brought to a boil, simmer for 45 minutes to 1 hour.
1. When braised pork, cook and peel the eggs, roll the bean skin into a roll and tie it tightly with cotton thread.
11. Stew for about one and a half hours. Chopsticks can penetrate the thickest part of the meat, and add appropriate amount of salt.
12. Add the processed bean skin rolls, eggs, etc.
13, cover the pot and change to low-heat brine for about 3 minutes.
14. marinated meat, eggs, bean skin, etc. are soaked in marinade, naturally cooled, and refrigerated in the refrigerator, and can be taken as you eat.
you can also eat it directly while it is hot.
The key to steamed rice is to choose rice. It is best to choose long-grain rice produced in Northeast China. When washing rice, just wash it for three times. Don't wash rice many times, which will lead to the loss of nutrients in rice.
It is advisable to put the steamed rice water over the first finger belly of the rice flat index finger. If you like to eat soft rice, you can put a little more water. Generally, there is no need to put water again for long-grain rice in Northeast China, because this rice has good viscosity and softness, and it has good water absorption, which ensures the moderate hardness of rice.
the most important thing is to drop a few drops of cooking oil into the pot after pouring the steamed rice water, so that the steamed rice will be softer, sweeter and chewier, and avoid being too soft and sticky.
Lunch with braised pork is really a perfect combination. It is delicious and nutritious, but delicious and delicious.