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In summer, there is little appetite, so it is recommended to make this good dish to accompany the meal

In the summer, due to the hot climate, everyone's appetite decreases. Some people who are more sensitive can only eat one meal a day. As a result, the weight drops like a slide in the summer, and such eating habits are very bad and seriously affect health.

Therefore, in the stage of low appetite, it is recommended that everyone still eat so that it will not affect consumption and health. In such a season, you can make more combinations of compound flavors so that the appetite will be better.

Among the many pairings for meals, I recommend this dish today. Its method is simple but the combination is particularly flavorful, and it is perfect for daily use with rice and porridge.

The main combination of ingredients is the foreleg meat, tempeh and crispy radish, and the freshness of the tempeh is used to mobilize the amino acids that hang out the foreleg meat, and then the crispy radish is paired. It can be said that it is a dish that is not greasy to eat and has a special taste to eat. Without further ado, let's do it!

Roasted pork with tempeh

Ingredients: 1 piece of foreleg meat, 2 tablespoons of tempeh, 1 packet of crispy radish, 3 cloves of garlic, 2 tablespoons of light soy sauce, 1 handful of rock sugar, 1/2 tsp of salt, 1 tsp of chicken essence

Cooking Steps:

1. For today's dish, pay attention to the selection of ingredients, otherwise the taste will be greatly reduced. When it comes to choosing meat, don't choose "tenderloin" because the texture of this part of the meat will taste more chai if it is cooked. As for the pork belly, there is no problem, as long as you are not afraid of fat. The best part to choose is the "foreleg meat", which has a relatively good texture of the meat. After cooking, it will taste better if it is elastic and flavorful, so don't buy it wrong. Spread out the meat and wash it in warm water, then cut it into small cubes for later use.

2. One of the required excipients is the very familiar "tempeh", and there are many varieties of tempeh. Normally, it can be divided into two types: dry and wet, and today's dish is recommended to use wet tempeh with full grains. This kind of tempeh is the raw tempeh in the soy sauce tank in the simplest terms, it is delicious and crunchy, and it is very delicious. It is used in cooking to bring out the sweetness of amino acids in the ingredients. The amount to use depends on personal preference. If you like the texture and taste of tempeh, you can add more or just add a spoonful or two.

3. Then prepare a packet of dried radish for flavor enhancement and matching. Prepare all the ingredients you need before cooking, then heat a little oil in a pan and add rock sugar to stir-fry until the sugar is colored. Pay attention to the heat when frying the sugar, so as to avoid it being charred and black, and the dish will be wasted. If you are a novice, it is recommended to slowly heat and fry over low heat until you see the foam turn maroon.

4. Then pour in the prepared diced meat and stir-fry, stir-fry a few times and then pour in a bowl of water. You don't need to use too much water, and you should know that this is not braised meat. Adding some water can dilute the flavor and saltiness of the soy sauce, making it healthier to eat. As for the sugar color, it mainly makes the color of the food more appetizing and the taste is fresher.

5. After the water boils, add the crispy radish and tempeh, and the crispy radish is selected according to personal preference. For example, it can be marinated at the farm or bagged in the supermarket, and then the desired seasoning and garlic cloves can be added. If you want something a little more exciting, you can add some chili peppers to polish and enhance the flavor.

6. Boil until almost half of the juice is collected and then eaten out of the pot, this dish is especially suitable for porridge and rice.

Tips for landlords:

1. The taste of the foreleg meat will be better

2. Pay attention to the details and state of fried sugar

3. Don't dry the juice too much and leave some topping to eat