After watching Sean's braised pork rice, my appetite for food is stirring again, and I can't wait to go to Taiwan Province to have a bowl of authentic braised pork rice. Sweet-smelling soft rice, with a spoonful of soft, fragrant and juicy braised pork, and a tasty braised egg, is the table-style braised pork rice.
The origin of braised pork rice
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It is rumored that braised pork rice originated in Shandong, which is called Lu Zi for short, so it was originally called "Lu Pork Rice". Then in Taiwan Province, it was mistakenly written as "braised pork rice" by the local people. After a long time, there was a braised pork rice. As for where it originated, there are different opinions on both sides of the Taiwan Strait, and no one wants to go into it. After all, it is enough as long as it is delicious.
In the north and south of Taiwan Province, braised pork rice has different meanings. In northern Taiwan Province, braised pork rice is a kind of dish with boiled minced pork and soy sauce marinade, and sometimes diced mushrooms are included in the sauce, which is called "meat-dried rice" in southern Taiwan Province.
The so-called "braised pork rice" is in the south of Taiwan Province, which refers to the "braised pork rice" with three layers of braised pork. Generally, the braised pork rice gravy in Taiwan Province will continue to be used, but the main ingredients are constantly added, and the older the gravy, the more fragrant it is, and the taste is particularly sincere.
The standard of a wonderful bowl of braised pork rice
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In fact, braised pork rice is not easy to make and tastes bad. After all, pork belly with soy sauce is a wonderful match. But it's a wonderful bowl of braised pork rice, which makes people want to stop. It takes a lot of effort to have another bowl.
To make braised pork, it is best to choose pork belly with skin that is half fat and half thin. In order to remove the greasy pork, it is necessary to blanch the pork belly first to remove blood foam impurities. Cut the meat into small strips, and the fat, thin and skin are all on that small strip. Never grind the meat. If you grind meat, you can't taste the crystals of fat meat, which have been ground into oil and water; I can't taste the elasticity of lean meat, which has been twisted into firewood residue.
There is also an important ingredient for removing fishy smell from pork-red onion, which is also an essential raw material for making braised pork rice in Taiwan Province. The onion is shaped like an onion, the size of a ping-pong ball, and has a strong pungent smell.
When cooking braised pork rice, the crispy red onion is the soul of braised pork rice. After the meat with crispy red onion is fried, it is boiled in the broth with slow fire. After a long time of cooking, the flavor of red onion has completely entered the soup, so that the braised pork juice will be more delicious, and the taste levels will be much richer. Just smelling the attractive aroma is enough to make people irresistible.
The marinade is not the best taste when it is just out of the pot. It should be left for several hours to let the diced meat fully absorb the soup, and that taste is full. This kind of bittern is called old bittern, and its taste is richer and richer.
The way to eat braised pork rice is particular.
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Eating braised pork rice seems simple, but it is actually very particular. First of all, after the braised pork and marinade poured on the white rice are mixed well, you can't see the fat, so that the white rice can fully absorb the oil and sauce before eating, and there is absolutely no residual oil stain in the rice bowl to be qualified.
Secondly, the authentic table-style braised pork rice will be accompanied by some special pickles such as pickled radish and pickled cucumber, which are delicious and sour, and the taste in the mouth switches back and forth between the oily smell of gravy and the refreshing pickles, and the appetite naturally doubles.
At this time, if you add a bowl of hot pig blood soup, your pores will be fully open and every cell will be extremely comfortable, so-called hearty, but that's all.
For a bowl of braised pork rice, there is no need to mix it with other fried foods. The philosophy of life is probably the same, just like a pot of brine to be cooked. You need to endure it, endure it, and then you can enter the stomach, re-enter the heart, and finally reap the delicious food that surprises people.
Home-cooked practice of braised pork rice
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> > > > foodstuff
Pork belly 250g, minced garlic 5 cloves, rock sugar 1.5 tbsp.
2 cups of water, 5 tablespoons soy sauce, 0.5 tablespoons soy sauce.
2 tablespoons of cooking wine, 3 tablespoons of fried onion crisp.
0.5 teaspoon of spiced powder and 0.5 teaspoon of white pepper.
0.5 teaspoon salt, boiled eggs, 3 rice and 3 people.
> > > > step
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1, all seasonings are ready, garlic is minced, and eggs are cooked in cold water for later use.
2. Slice the pork belly, blanch it in cold water, remove the floating foam after the water boils, rinse the pork belly and remove it for later use.
3, put oil in the pot, after the oil is slightly hot, stir-fry the minced garlic.
4. Add the pork belly that has just been cooked, and stir-fry with the onion crisp.
5. Add white pepper, spiced powder, salt, soy sauce, soy sauce and water, then add crystal sugar and stir to avoid crystal sugar paste.
6. After the medium fire is boiled, turn to a low fire and simmer slowly. It is recommended that the lid leave a gap to prevent the hot air from rushing out. Stir with a shovel for about ten minutes to ensure that the rock sugar is completely melted.
7. Add the boiled eggs in 20-30 minutes, and continue to simmer slowly so that the meat comes out soft and rotten.
8. Stew for about 60 minutes, stirring every ten minutes. You can steam the rice in the meantime.
9, the soup received a very thick degree, turn off the fire, save some soup for soaking rice.
10, fill a bowl of rice with braised pork, cut the eggs in half and put them on a plate to eat. If you are particular, you can put boiled rapeseed as an ornament.
Of course, you can also make some improvements according to your own taste, such as adding mushrooms and potatoes, which are highly recommended. As for what is authentic and what is not authentic, it varies from person to person. As long as the people who enjoy it feel delicious, that is the original intention of food.
Brief introduction of the author
Fat big su, food content operation. Try to eat and drink, and dedicate your youth to the small wine table for eating.