Are fresh fruits and vegetables good, or are sun-dried fruits and vegetables good? The pursuit of nutrient abundance, of course, the more nutrients are freshly preserved. However, when we pursue taste, the answer to this question is not so absolute. Small fresh meat-like vegetables and fruits are crisp, while old bacon-like dried goods are more chewy.
Rolling in boiling water, cutting off the raw taste, experiencing the exposure of the sun, precipitating the essence. Sun-dried vegetables and fruits can retain most of the nutrients, and occasionally eat some, which not only enriches the content of the dishes on their own table, but also changes a mood.
Dried vegetables, in the past years and months, are prepared for the time when the green and yellow are not picked up, which is the next policy that must be done. Today's preservation technology can be completely done. However, we can't forget the taste of dried vegetables. It's a taste memory passed down from generation to generation, and it makes us like it as soon as we taste dried vegetables.
Today, I'm going to share dried cowpea garlic braised pork belly. Fresh cowpeas have a faint fragrance, and the straight sauté is slightly sweet, just right. If you take fresh cowpea roast meat, then you must master the heat, otherwise the cowpea is soft and rotten, it is not good to look at, it is not delicious, and it is a pity to waste ingredients. The dried cowpea, with a rough skin and a rough skin, is the most resistant to burning, and must be accompanied by meat early to burn the taste and burn soft.
Seasonal recipe, dried cowpea, garlic braised pork belly explained in detail
Features of the dish: salty and sweet, diverse and appetizing, refreshing, under the wine
【Ingredients】: pork belly 400 g
【Ingredients】: 80 grams of dried cowpeas and garlic to taste
【Seasonings】: pickled pepper, pickled ginger, bean paste, peppercorns, soy sauce, salt, vegetable oil, MSG to taste
【Cookware】:Fruit knife Kitchen knife Chopper Chopper Ordinary iron pot spatula
——【Start Production】——
Step 1: Cut the dried cowpea scissors into small pieces, soak in warm water for more than 1 hour, and wash twice in clean water; peel the garlic and wash it clean.
Step 2: Chop the pepper and ginger, pick and wash the shallots and cut them into green onions. This not only allows the sour and spicy taste of pickled pepper and ginger to be fully integrated into the dish, but also increases the ruddy color of the dish. The onion Titian flavor is very good.
Step 3: Burn the pork, wash and cut into chunks. Pork does not need to be plucked, directly put the pork in a hot pot, the skin of the meat is close to the bottom of the pot, blanched until the paste, poured into the water, scraped and washed, convenient and fast.
Step 4, heat the pot, pour in the vegetable oil, the oil temperature is 50% warm, add the watercress sauce, peppercorns, pickled peppers, pickled ginger and stir-fry, add pork belly together and stir-fry, add water, simmer for 30 minutes on medium heat; add dried cowpeas and simmer for 30 minutes; add garlic and cook for a while; add salt and MSG to taste, start the pot, sprinkle with green onions. The simmering time can be increased or decreased according to the individual's preference for the softness and hardness of the ingredients.
【Seasonal Kitchen Tips】
1, stir-fry pork belly with vegetable oil, vegetable oil and animal oil, the aroma is stronger.
2. Seasonal vegetables are cleverly matched, and the content is rich and nutritious.
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