Original title: The leaves from the roadside, 2 steps to make the restaurant's signature dish! Don't even open the fire!
The leaves picked along the way can be made into the restaurant's signature dish in 2 steps! No need to fire! . I told my mom last night that I was born to look good. Other kids want cats, dogs, frogs and goldfish, and I want lemon trees. The reason was that Dad took me to a meal of sashimi with thinly sliced lemon leaves. When I got home after eating, I shouted for lemon trees.
Mom also flatly refused, she was afraid of bugs, lemons beckoned butterflies, butterfly larvae would eat lemon leaves.
Unfortunately, I was short-sighted at the time, I didn't know what butterfly larvae looked like, and I tried to convince my mother that the bugs growing on lemon leaves must be delicious. Finally, I made a fuss again, and my father took me to the bird and flower market, selling yellow lemon trees, which had a bitter taste and were not suitable for cooking. That's it.
When I grew up, I saw the appearance of butterfly larvae, and I gave up the idea of planting lemon trees.
Fortunately, lemon leaves are now much better to buy than before, and can be bought in almost any vegetable market in Guangdong, and if you don't need to buy a box on Taobao, you can eat it for a long time. Don't look at it looks like leather, but the smell is mild. The light lemon fragrance is soft and refreshing and clean, with a feeling of summer evening.
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The lemon leaves used for cooking are generally wrinkled lemon (KaffirLime) leaves, which have the best aroma and are directly soaked in water and drunk, full of flavor. (You can also substitute lime leaves or homegrown lemons.) ）
"Materia Medica" records that lemon leaves have the effect of suppressing cough, dissolving phlegm and promoting qi. Friends who have recently had a sore throat can use it to soak in water and drink.
Dishes are generally based on Southeast Asian cuisine, such as boiled tom yum gong, coconut milk chicken, etc.
It also shines in Chinese cuisine, and when making refreshing cold dishes, it is shredded and stirred, and the aroma is three-dimensional.
When eating a soup hot pot, cut and dip in soy sauce to make a dipping sauce, which is more refreshing than green onions and coriander.
Recently, I have often used it to grill meat, and it is invincible to enhance the taste and get greasy.
Don't treat it like a big dish, it's super easy to make. The friends who have already eaten on the set have said that they will never go to the restaurant to eat fried pork neck in the future. We highly recommend joining your Chinese New Year's Eve meal list! Roasted pork neck with lemon leaves
Pork neck meat is located on both sides of the pig's neck, and there are only two pieces in a pig.
Things are scarce and expensive, so they are also called "golden six taels". Beautiful snowflake texture, no need to worry about cooking, pan-fried stew is soft and juicy.
The roasted pork neck has removed excess fat, is charred and tender on the outside, delicate and refreshing, and it will not be greasy to eat a few more pieces.
The method is simple, one pickle and one roast in 2 steps, no need to fire, very worry-free.
The seasoning in the marinade is always in the kitchen.
Fish sauce and oyster sauce for freshness, pepper to remove fishiness, light soy sauce and sugar to enhance the taste, and lemon juice to remove greasy. Friends in the north may have a hard time using less fish sauce. It is really recommended that everyone prepare a bottle for a few dollars. It is very good at handling meat and seafood.
The source of the flavor, in addition to lemon leaves, I also used lemongrass, the taste will be more three-dimensional and full.
If you are in a hurry to eat tonight and can't buy lemon leaves and lemongrass for a while, you can try marinating ginger together, it will be very fragrant when roasted.
This marinade recipe can also be used for other meats.
Pork belly, plum blossoms, fresh meat, and even chicken drumsticks are fine. It is recommended to marinate the meat the night before and grill it the next day, it will be more flavorful and does not need to be dipped in sauce.
When eating, add chopped radish and chopped lemon leaves, and it melts in the mouth, and the juice is full of aroma, which is definitely the ultimate taste enjoyment.
-Lemon leaf roast pork neck-
[Raw Materials]
Marinade: 300g pork neck, 3 lemon leaves, lemongrass, 2 cloves of garlic, 3 small peppers, 1 pepper, 1 tsp white peppercorns, 2 tsp lemon juice, 1.5 tbsp fish sauce, 1.5 tbsp light soy sauce, 1 tsp oyster sauce, 1 tsp cooking oil, 2 tablespoons cooking oil
Dipping ingredients: 1 tablespoon fish sauce 1 tablespoon lemon juice 1 tablespoon sugar 1.5 tablespoons water 2 tablespoons minced garlic 2 teaspoons millet pepper a little lemon leaf 1 tablespoon = 1 tablespoon = 15ml 1 teaspoon = 1 teaspoon = 5ml [Recipes] 1. Wash the pork neck, absorb the water, and cut the surface in three sizes, which is convenient for taste, and if the shape is not considered, you can also use a fork to poke holes evenly on the front and back sides
2. Pat the lemongrass with the back of a knife and cut into small pieces, and finely chop the lemon leaves
3. Alternately add white peppercorns, garlic cloves, lemongrass, lemon leaves and millet pepper to the chopper and crush with a blender
4. Add minced spices, fish sauce, light soy sauce, oyster sauce, sugar, lemon juice and oil to the pork neck, mix well and marinate for 2 hours
Can be left in the refrigerator overnight
5. Wipe off the excess marinade from the marinated pork neck, put it in the air fryer and bake at 180-190 degrees for 20 minutes, turning it halfway
6. While hot, it can be served with lemon leaves and cucumber slices dipped in sauce
A trick learned at a Thai restaurant: Give a pig neck?? A shallow halo of flesh.
In addition to being more delicious when marinated, there is also a beautiful side after baking. Look, it's not bad~
The pork neck is bright in color and fragrant, stimulating appetite and breathing before mouthing.
The carbonized surface paints a layer of edges and corners for the white interior, brittle and soft, moderate salty acid, and a long aftertaste. It is recommended that you immerse it in water and eat it with chopped lemon leaves for a better taste.
If you make this dish in the New Year, it is recommended to buy lemon leaves a week in advance, lemon leaves have less water content and are better stored in the refrigerator.
Any dish that needs seasoning can be tried with it, maybe there will be new surprises, if there are more, it is good to dry it in the sun, and it can also be used daily.