The weather is getting hotter and hotter, summer is coming, although the diet is mainly vegetables, but meat should also be eaten in moderation; The taste can be strong or light, so as not to strongly stimulate the stomach. Today, I will share with you 1 pot of meat and 1 pot of fish, the method is simple, fragrant and delicious, eating to relieve hunger, not dry after eating.
---【Rice cooker old soup elbow】---
The rosy marinated elbow is too tempting, every once in a while my family has to marinate one, drizzle with soup and eat it hot and warm, thick and soft, with a little fat meat skin soft and smooth, melt in the mouth, not greasy at all; The lean meat is also soft and flavorful because of the sucking of the soup, and it is not stuffed at all. The leftover elbows are refrigerated and sliced, and the cakes are served with fragrant but not greasy, with another flavor.
【Ingredients】 1 elbow before deboning
【Seasoning】 1 pot of old soup, 3 star anise, 1 pinch of peppercorns, 1 piece of ginger, 3 spring onions, 4g salt, 30g soy sauce, 10g dark soy sauce, 30g cooking wine, 1 bowl of water
【Production】
1. Debone the front elbow of the pig and clean it;
2. A pot of old soup; The old soup is the thick soup of the last marinated meat, which is cooled and stored in the refrigerator;
3. Put the old soup and [seasoning] into the inner pot of the rice cooker, heat and melt;
4. Put the elbow and bones into the pot together, and add water to the capacity of the pot;
5. Use the soup program for about 2 hours, the chopsticks can easily pierce the thick meat, and soak in the soup for 1 hour to fully taste; The soup is put into a separate basin, cooled and refrigerated to preserve as an old soup.
【Apple Private Talk】
1. The front elbow meat is thick and the bones are small, and the back elbow has a large bone that is curved, which depends on the personal preference to buy;
2. Old soup can increase the rich taste, no old soup can increase the amount of seasoning;
3. Elbows can be eaten hot and cold, with different flavors and textures; Elbow meat can be placed in a crisper bag into balls or tubes, refrigerated for several hours, can cut out thin and porcelain meat slices, dipped in garlic vinegar sauce and eaten.
---【Beer stew grass carp】---
Grass carp meat is thick and delicious, rich in protein and other nutrients, but because it is freshwater farmed, it always carries a fishy smell, with today's little trick, not only not earthy smell, but also full of umami, making people eat more and more love. In particular, there is more fish soup, and the endless refrigeration is eaten until the next day, and the fish is wrapped in fish jelly, which is more flavorful and tempting than the freshly made pot.
【Ingredients】 1 grass carp (about 4 pounds), 500ml of clear beer, 2 eggs, 20g of oil,
【Seasoning】 4g salt, 15g soy sauce, 5g dark soy sauce, 2 star anise, 1 pinch of peppercorns, 1 piece of ginger, 5 cloves of garlic, 300ml of water
【Production】
1. More than 4 pounds of grass carp shave, remove gills, remove internal organs and abdominal black membrane;
2. Chop into 2-finger-width pieces, divide the head in two, and wash with cool water;
3. Pour in the clear beer and steep for 30 minutes;
4. Beat the eggs, put the fish into a bowl and wrap the egg liquid;
5. Pour oil into a frying pan over medium-low heat, and fry the fish covered with egg until golden brown on both sides;
6. Change to a wok, fry the fish segments, [seasoning], beer for marinated fish, appropriate amount of hot water into the pot, the soup is level with the fish, cover and simmer for 20 minutes over medium-low heat.
【Apple Private Talk】
1. Grass carp has an earthy smell, soaked in beer and fried in egg liquid, which can effectively remove fishiness and enhance freshness;
2. The fish does not need to be fried until it is fully golden, so as to set the shape and produce the egg aroma;
3. Seasoning and dosage adjust according to taste.
"Make food with love, record beauty with heart; The mellow taste of the ingredients is presented in a simple way." I am Meggy's dancing apple, once worked as an English teacher for 18 years, and now I am a housewife "for the kitchen for love", a food writer, a multi-platform special food creator, a health manager, and an ACI international registered dietitian. Gastronomic book "Home Cooking with Million Hits".