Finally ushered in the holidays
Foodies who stay at home and don't want to go out
You can sleep unbridledly until three o'clock in the day
I woke up hungry
I opened my phone and turned around for takeaways
I didn't find anyone I particularly liked
Chasing the drama happened to see the brine rice
The addiction was hooked in an instant
Let's make marinated pork rice today
At home during the holidays, what would you most like to make for yourself? What is the reason for not cooking? Feel free to leave a message in the comments section.
A bowl of delicious marinated meat rice, that is, to have fresh and fluffy rice, sauce red rich gravy, plus Q bomb soft sticky meat, a brain poured on the rice while hot and mixed, the taste... Sigh, the saliva is going to flow down.
Anxious foodies are already a little unhappy to see here, just talk about the taste, not how to do it? Don't worry. This time, teach you a few tricks, and you can easily make a marinated meat rice at home that sells and tastes full of points.
Marinated meat rice
ingredient
Pork belly / shiitake mushrooms / small onions / dark soy sauce / rice wine / garlic / star anise / rock sugar / cooking oil /
method
1. Choose pork belly, change the knife to cut into small cubes for later; (the size of the meat pieces, you can also change the knife according to your preference)
2. Slice the shiitake mushrooms and garlic grains with the back of the knife and set aside (this will release the aroma of the garlic itself more);
3. Stir-fry the shallot crisp, this step is the key to the taste of the marinated meat rice; choose a small onion, chop and put it into the pot and stir-fry (the amount of oil in the pot can be appropriately more). When frying, be sure to stir-fry the whole time over low heat (this process must be patient, can not be lazy, the paste pot will affect the overall taste of Oh), when the onion is fried into brown, you can fish out, oil control and backup;
4. Stir-fry the pork belly in the oil that has fried the onion, and when it changes color slightly, you can pour the mushroom slices and garlic grains into the pan and stir-fry quickly. When stir-frying, the first time add a small amount of soy sauce to color, stir-fry evenly and then pour in more soy sauce (the second time is added to improve the taste);
5. Pour in water and start simmering (the ratio of water to soy sauce is 3:1, the amount of water is better than the amount of meat cubes); add 1-2 star anise, 5-6 rock sugar, 2-3 tablespoons of rice wine (adding rice wine can not only go fishy, but also add flavor), and finally pour in the fried shallot crisp, cover the pot and cook for 30 minutes on low heat (like to eat softer and rotten, you can marinate for a little longer).
When the time comes, open the lid of the pot, and a wave of heat wrapped in a rich aroma of meat drills straight into the nostrils. The pork belly is ruddy and seductive, and the outer skin of the flesh is close to transparent, and it is transparent with chopsticks. Take a bite and it will taste soft. The soup is salty with some sweetness, and after pouring it on the rice, it purrs and purrs a bowl and goes down.
The editor has something to say
Oh, yes, Xiaobian secretly tells you another way to eat. Lay down a raw egg at the bottom of the bowl, simmer the hot rice on the lid for two minutes, and then pour the freshly cooked meat, the taste... Just want another bowl!