After the spring, with the gradual warming of the weather, everything that has been silent for a winter has entered the peak of metabolism, the grass has sprouted, the willow branches have sprouted, and even the children around them have entered the golden period of growing up. More Who World Health Organization research found that children's growth and development has "seasonality", spring is the fastest season for children to grow, and even 2 to 3 times that of autumn and winter. Therefore, after the spring, parents must seize this golden period, go with the trend, in addition to ensuring nutritional balance, but also to improve the child's intake of protein and calcium, eat more high-protein, high-calcium food, for growth and development to press the acceleration button.
【Braised pork with quail egg】
1. Quail eggs are best washed before cooking, to avoid having, generally cold water under the pot, after boiling the pot for four or five minutes to cook. After cooking, it is quickly fished out and over-cooled, so that the eggshell can be easily peeled off after a change of hot and cold.
2. Choose the best pork belly, first burn the pig skin, remove the pig hair, peel the fishy taste, and then cut into mahjong pieces, not too small, otherwise the water loss is too fast, stew out easy to harden, hair wood. After cutting it, cook it in cold water, and slowly heat it up to force out the blood water inside, so as not to have a fishy smell when eating. Cook for about two or three minutes and then pour it out and rinse it off with clean water.
3. The previous step of boiling is to remove fishy, and this step of stir-frying is to remove oil. Hot pan cool oil saving sticky pan, more than a simmer will force the lard out, so that it is more conducive to stereotyping, eating will not be greasy, has been the pork belly until the skin is hard, golden brown fished out for later.
4. Then use the lard in the pot to pour the quail eggs into the frying, often shake the pan to heat more evenly, frying is mainly for the quail eggs to taste more crisp, but also the later stage of stewing, has been fried the skin crispy yellow on the tube out of the pot.
5. Leave the bottom oil in the pot, put in half a spoonful of white sugar, turn on a small heat to fry the white sugar, do braised meat sugar color to fry a little tender, like this slightly reddish brown can be, this time pour into the pork belly, upside down the pot stir-fry to make the pork belly evenly wrapped in sugar color, the whole process to keep the low heat, otherwise the sugar color is easy to become old, bitter.
6. Then put in the prepared large ingredients (star anise, fragrant leaves, cinnamon, tangerine peel, two yellow gardenias for coloring) and onion and ginger continue to stir-fry the aroma of the ingredients, cook the cooking wine along the edge of the pot to remove the fish, and then add the appropriate amount of water, the amount of water should not exceed the pork belly, so that the heat is even, and the color of the stew is also rosy. Add a little salt to increase the bottom taste, remember not to put too much salt, the soup will be more and more salty. Bring to a boil over high heat and simmer for 40 minutes, then simmer the pork belly thoroughly.
After 7.40 minutes, open the lid, pick out the large ingredients such as onion and ginger inside, then cover the pot and continue simmering for 20 minutes to make the pork belly and quail eggs fully colored. After 20 minutes, turn the heat to collect the juice, add sugar, chicken powder, oyster sauce and adjust the flavor again, until the soup is thick and viscous, this fat but not greasy, ruddy and beautiful quail egg braised meat is ready.
When it is really more stewed, the more fragrant and more flavorful, anyway, I will stew a pot for the child at both ends for three days, the taste is good and nutritious, there are meat and eggs are full of nutrition, very suitable for children who are growing bodies in the spring.