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0 basic cuisine of braised pork, fat but not greasy, replenish weakness and strengthen the body, nanny-level meal strategy
"Summary: Pay attention to the taste of food, 6 in the morning and 6 in the evening, and take you to learn more stories, knowledge and skills related to food."
Braised pork, a Chinese delicacy that has been passed down through the ages, is famous for its bright red color, crispy meat, and mellow taste. It is not only a frequent guest on the table of Chinese families, but also a delicacy for overseas Chinese to express their nostalgia. The history of braised pork can be traced back to the Song Dynasty, when the cooking techniques were quite mature, and the prototype of braised pork appeared at that time. Over time, the cooking methods of braised pork have evolved, and the flavors of each region have changed, but what has not changed is its mouth-watering deliciousness.
The flavor of braised pork is a combination of sweet, salty, fresh and fragrant, and every bite is the ultimate temptation for the taste buds. It is not only a dish, but also a cultural inheritance and an emotional sustenance. In China, braised pork is often seen on important festivals and family gatherings to symbolize reunion and happiness. Its production is not only the cooking of ingredients, but also a kind of respect and inheritance of traditional skills.
The main ingredient of braised pork is pork belly, which is recorded in the "Compendium of Materia Medica" for the effect of nourishing yin and moisturizing dryness, replenishing weakness and strengthening the body. Pork belly is rich in protein and essential fatty acids, which can provide the nutrients that the body needs. The other main ingredient, such as ginger, according to the "Shennong's Materia Medica", has the effects of sweating and relieving the surface, warming and stopping vomiting, detoxifying, etc., and is an indispensable condiment in cooking.
Cooking preparation
- Main ingredients: 500 grams of pork belly
- Excipients: 20 grams of ginger, 1 green onion, 2 star anise, 1 small cinnamon, 2 bay leaves
- Seasoning: 30 ml light soy sauce, 15 ml dark soy sauce, 50 grams of caster sugar, 50 ml of cooking wine, appropriate amount of water
- Nutritional information: Pork belly is rich in protein and fat, which is an important source of energy, but it needs to be eaten in moderation to prevent obesity.
- Ingredient substitution scheme: If you don't like pork belly, you can choose pork hind leg instead.
Cooking in detail
- Cut the pork belly into cubes: Cut the pork belly into 3 cm square pieces and set aside.
- Blanch to remove the smell: Put the pork belly pieces into a pot of cold water, add cooking wine and a few slices of ginger, skim off the foam after boiling over high heat, and remove the meat pieces for later use.
- Stir-fry sugar: Add a small amount of oil to the pan, add caster sugar, and slowly fry over low heat until the sugar melts and turns dark brown.
- Stir-fry and color: Put the blanched pork belly pieces into the pan and stir-fry quickly so that the meat pieces are evenly coated with sugar.
- Add seasoning: Add light soy sauce, dark soy sauce, remaining ginger slices, green onions, star anise, cinnamon and bay leaves, stir-fry well.
- Simmer to taste: Add enough water, the amount of water needs to cover the meat, bring to a boil over high heat, turn to low heat and simmer for 1-2 hours, until the meat is crispy.
- Collect the juice and remove the juice: Finally, turn to high heat to reduce the juice, and then take it out of the pot and serve it on a plate after the soup is thickened.
Cooking tips
- Blanching technique: Adding cooking wine and ginger when blanching can effectively remove the fishy smell of meat.
- Stir-fry the sugar: When frying the sugar, you need to fry the sugar slowly over low heat to avoid the sugar color being burned.
- Stewing time: The stewing time is adjusted according to the age and personal taste of the meat, and the meat is better to be crispy.
- Juice collection skills: When collecting the juice, you need to stir-fry constantly to prevent the meat pieces from sticking to the pan.
Tips for choosing the main ingredients
When buying pork belly, you should choose meat pieces with tender, fat and lean meat, pink in color, shiny surface and no peculiar smell.
Anatomy of Cooking Principles
The cooking principle of braised pork is to slow cook the meat to make it crispy, and at the same time, the flavor of the seasoning fully penetrates the meat. Stir-frying sugar is a key step that not only colors the cuts of meat, but also adds flavor to the dish.
Cooking quiz
- Question: What should I do if the sugar is burnt? Answer: Immediately add a small amount of water and stir-fry quickly to dilute the bitterness of the caramel.
- Question: What should I do if the meat is not colored? Answer: You can increase the amount of dark soy sauce in moderation, or pay attention to the heat when stir-frying the sugar to ensure that the meat pieces are evenly colored.
- Question: What should I do if I don't have enough water during the stewing process? Answer: Heat water should be used to avoid adding cold water to cause meat tightness.
- Question: What should I do if the soup is too thin? Answer: Extend the juice or thicken the soup with a small amount of water starch.
Related dishes to share
- Braised pork ribs
Introduction: Braised pork ribs are a home-cooked dish that is loved for its tender meat and rich flavor.
Ingredients: 500 grams of pork ribs, ginger, green onions, star anise, etc.
Flavor characteristics: the meat is tender, the taste is delicious, and the color is red and bright.
Cooking Steps:
- Blanch the pork ribs to remove the smell.
- Stir-fry the sugar and add the pork ribs and stir-fry.
- Add seasoning and water to simmer.
- Simmer until the ribs are crispy, then remove the juice from the pan.
- Braised eggplant
Introduction: Braised eggplant is a vegetarian dish with eggplant as the main ingredient, with delicious taste and attractive color.
Ingredients: 500 grams of eggplant, ginger, green onions, light soy sauce, etc.
Flavor characteristics: Eggplant is soft and glutinous, mellow in taste, sweet and salty.
Cooking Steps:
- Cut the eggplant into cubes and fry until the surface is slightly yellow.
- Stir-fry the sugar and add the eggplant and stir-fry.
- Add seasoning and water to simmer.
- Simmer until the eggplant is tender, remove the juice from the pan.
- Braised pork and tofu
Introduction: Braised minced pork tofu is an innovative dish that combines the flavor of braised pork with the tenderness of tofu.
Ingredients: 300 grams of minced pork belly, 500 grams of tofu, ginger, green onions, etc.
Flavor characteristics: Tofu absorbs the aroma of minced meat, with a rich taste and rich flavor.
Cooking Steps:
- Cut the tofu into cubes and fry until golden brown on both sides.
- Sauté minced meat until it changes color, then add seasoning.
- Add tofu and water to simmer.
- Simmer until the tofu is flavorful, then remove the juice from the pan.
- Braised pork and stewed potatoes
Introduction: Braised pork stewed potatoes is a classic home-cooked dish, the softness of the potatoes and the deliciousness of the braised pork complement each other.
Ingredients: 500 grams of pork belly, 500 grams of potatoes, ginger, green onions, etc.
Flavor characteristics: Potatoes absorb the juice and are delicious and rich in texture.
Cooking Steps:
- Cut the potatoes into cubes and fry them until the surface is slightly browned.
- Add potatoes during the stewing of the braised pork.
- Simmer until the potatoes are tender, remove the juice from the pan.
Although braised pork is delicious, it contains more fat and sugar, so it is recommended to eat it in moderation. You can balance nutrition and make dishes healthier by reducing the amount of sugar and oil and increasing the combination of vegetables.
Braised pork has a unique flavor and a variety of cooking methods. Food lovers are welcome to share their cooking experiences or give us valuable suggestions for this recipe, so that we can explore more delicious possibilities together.