#春日花样生活 #
Introduction: Garlic paste white meat is a dish, belongs to the Sichuan cuisine, the production of raw materials are mainly garlic paste, meat, etc., delicious taste, rich in nutrition, mixed with chopsticks when eating, with the heat, a combination of soy sauce, chili oil and garlic Flavor straight to the nose, making people appetite greatly invigorated. Garlic is thick in flavor, fat but not greasy.
This is the traditional garlic paste white meat method, the method is simple, the taste is mellow, the flavor of pork and the full combination of the sauce will give the taste buds a very intuitive feeling of "fragrant", but at the same time there is a drawback, that is, it is easy to grease, this dish is made of pork belly, pork belly fat meat, eat more easily have a greasy feeling. Therefore, to eat this dish, you must be accompanied by green vegetables, in order to have the first bite of surprise in every bite. For example, the sauerkraut white meat in the northeast, the meat used is also pork belly, but after using sauerkraut, the greasy drawbacks of the white meat are perfectly removed, leaving only the aroma. The chef taught everyone the simplest and most delicious garlic puree white meat on the whole network, which can be plated and eaten in only 30 minutes.
White meat with garlic paste
【Ingredients】Half a catty of pork belly.
【Accessories】Appropriate amount of shredded shallots, shredded cucumbers, a small amount of coriander.
【Spices】 1 chili pepper, a small amount of peppercorns, 2 large ingredients, 1 spring onion, 2 large ginger slices.
【Seasoning】 160 grams of garlic paste, 60 grams of sugar, 30 grams of chicken powder, 5 grams of big red Zhejiang vinegar, 0.5 grams of pepper noodles, 30 grams of red pepper oil, 10 grams of dark soy sauce, 5 grams of light soy sauce, a small amount of sweet noodle sauce, a small amount of red oil, a small amount of cooking wine.
【Detailed production process】
1, the production of sauce, the production of cold vegetables garlic paste is essential, garlic paste with cold vegetables for flavor, here there is also a fishy effect.
2: Add sugar, pepper noodles, chicken powder, big red Zhejiang vinegar, pepper noodles, red pepper oil, dark soy sauce, soy sauce, soy sauce and sweet noodle sauce into a bowl and stir well.
3, finally put in the red oil, red oil is used to improve the color, but for the juice to hang on the raw materials, used to enhance the taste.
Here are the next steps, play a dumb puzzle, everyone to the end to check, this is the soul of the taste of the restaurant.
4, boil water, water open into cooking wine, sugar, salt appropriate amount for the bottom taste.
5, pork belly take out, use your hand on the meat skin to gently tap a few times, the role is to loosen the meat skin, so that the bottom taste better dissolved into the pork.
6: Add shallots, peppercorns, peppers, ginger and ingredients to the water, put the pork in the pot, simmer for 25 minutes on low heat. When the pork is cooked through, it can be passed by using chopsticks with a gentle prick.
7: Wash the shallots and parsley and cut them into strips with a knife.
8: Remove the pork, soak in cold water for 1 minute to cool and set aside.
9, take out the pork belly, use a knife to cut into thick and even large pieces for later, the cut green onion, coriander, cucumber shredded into the pork belly rolled up into the plate one by one will not crack.
10, just like the picture can be, is not very appetizing.
11. Finally, pour the sauce on top of the rolled white meat.
——Message——
There is no need to peel the white meat of garlic paste, and the white meat of garlic puree without pig skin has no soul and no taste. After the sauce is adjusted, it should be sealed with plastic wrap and fermented in the refrigerator for 10 minutes, so that the taste and crystals of the sauce are fully melted and absorbed. This dish is prepared in 30 minutes, and the chef teaches everyone the taste of the restaurant, fat but not greasy, oily but not dry.
Thank you for reading, if this article is helpful to you, please share it with more people, follow me, help me to like it, and explore the real taste with you every day. Comment discussion and praise, enrich our knowledge, improve our cooking skills, thank you for your support.