There is a proverb "winter eat radish sai ginseng", which shows how rich the nutrition of radish is. There are several kinds of radishes, such as white radish, green radish and carrot. The most tender and juicy radish is the carrot. Carrots are also known as carrots, rouge radishes, and northeast carrots. There is a healthy spleen, the treatment of indigestion, spleen deficiency less food, detoxification and detoxification effect, this is the radish sai ginseng theory. I especially love to eat carrots, it can be said that from snacks to large, stir-fry stew is the most common way to eat. Eat radish sai ginseng in winter, a simple meal, eat meat and drink soup, the more you eat, the more addictive.
I remember when I was a child, every winter, my mother would use carrot stew, a pot of stew, there are pork belly and ribs, there are carrot pieces, the soup is very rich, not only a good partner to eat rice, and the soup can be soaked in rice, too fresh and beautiful to eat. Now I have a small family, I also like to use carrot stew in winter, my family also likes to eat, I prefer to accompany rice, especially my husband loves to eat, he loves to use soup to make rice.
"Carrot Stew" is a good season to eat it, I used pork belly and pork backbone stew to eat, the method is not difficult, pork belly does not need to blanch water, you can directly fry the oil under the pot, stir fry the pork backbone in the next pot, and the carrot is stir-fried out of the aroma, and then stewed thoroughly. This method is still the taste of the mother, my family has eaten for many years, today I will share the method, like the little friends, you can collect yo, you can make it for the family to eat.
Ingredients: 2 carrots, 500 grams of pork belly, 500 grams of pork backbone
Accessories: salt, ginger, cooking wine, soy sauce, star anise
Method: 1, the pork belly cut thin slices, pork spine washed, no need to blanch the water, you can directly sauté, so that the aroma is rich and delicious, the carrots are washed and cut into hob pieces, as large as possible, because stewed with pork belly, ginger slices
2: Heat the wok and sauté the pork belly to bring out the fat and aroma
3, stir-fry the pork belly again until the color turns yellow, the grease is out, just like this, if the grease is particularly much, you can pour out some grease
4, add pork backbone stir-fry out of the aroma change color, stir-fry a few times, pork backbone is very good stew
5: Stir-fry the cooking wine to bring out the aroma
6: Stir-fry the sauce with raw soy sauce
7: Stir-fry carrots and salt until fragrant
8, add star anise and ginger slices and stir-fry evenly, (star anise can not be added, one is enough), stir-fry a few times, so that the taste is stronger, pork is not fishy, the taste is good
9: Add water or boiling water and bring to a boil over high heat
10: Pour into a pot and bring to a boil over high heat
11: After turning to a low heat and simmering for about 50 minutes, the pork belly and radish are almost cooked
12, taste the taste, if you love to eat garlic seedlings, you can sprinkle garlic seedling leaves before serving, the taste is particularly fragrant and delicious.
Cocoa tips
1, pork belly does not need to blanch water, this is the old-fashioned stew method, if you dislike the fishy taste, you can blanch water
2, love to eat ribs can add a little into the stir-fry together, so fat and thin collocation, especially delicious
3, carrots are particularly good to stew through, can not be cut too small
4, star anise can not be added, the taste is too heavy, is to go fishy, add one is enough
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Cocoa cuisine, the most concerned thing is the family's three meals a day, the biggest hobby is to create a variety of cuisines. Recipes are just the process of sharing your own food, not the only criterion. Share delicious and fun every day, follow me, enjoy the food without getting lost!