#秋日生活打卡季#
As the saying goes, "When the pork liver is fried, the garlic leaves add to the light." "In a narrow alley in the old town, there is a humble little restaurant owned by Lao Zhang, an authentic chef whose specialty is stir-fried pork liver with garlic leaves. When night falls, the small restaurant is always lit up, and diners sit around a table and talk about the trivial things of the day.
"Lao Zhang, why is this pork liver so tender today?" Uncle Li, an old customer, asked while chewing pork liver.
"Haha, there's a secret." Lao Zhang smiled mysteriously, and the spatula in his hand flew over.
"The secret? Let's talk about it, my family also wants to learn. Aunt Wang next to her came over.
"The pork liver should be fresh, the garlic leaves should be tender, and the heat should be just right." Lao Zhang explained while stir-frying.
"How do you master the heat?" Uncle Li asked.
"Well, it depends on experience." Lao Zhang pretended to be profound.
At this moment, a young voice interjected: "Lao Zhang, no matter how well your pork liver is fried, it can't compare to my mother's cooking." ”
It turned out to be Xiao Zhang, Lao Zhang's son, who always disdained his father's craftsmanship.
"You kid, do you dare to compete with me?" Lao Zhang raised his eyebrows.
"Compare to whom, who is afraid of whom!" Not to be outdone, Xiao Zhang was not to be outdone.
A culinary duel between father and son begins, and the atmosphere in the small restaurant reaches its climax.
In the end, Xiao Zhang's pork liver was fried a little later, while Lao Zhang's pork liver was just right, and the fragrance of garlic leaves and the deliciousness of pork liver were perfectly integrated, winning unanimous praise from diners.
"It's still Lao Zhang!" Uncle Li was amazed.
"Ginger is still old and spicy." Aunt Wang nodded.
Although Xiao Zhang lost, there was an admiring smile on his face.
Description:
Stir-fried pork liver with garlic leaves, this seemingly simple home-cooked dish, but it contains profound cultural connotations. In China, pork liver is revered for its blood-tonifying properties, and garlic leaves add a touch of freshness to pork liver with its unique aroma. The dish is bright red in color, and the tenderness of the pork liver and the crispness of the garlic leaves complement each other, and the aroma is mouth-watering. It is not just a dish, but also the taste of home, the warmth of the mother, the strictness of the father, and the harmony of the family.
Cooking process:
Ingredients: 300 grams of fresh pork liver, 100 grams of garlic leaves, 10 grams of ginger, 5 cloves of garlic, 5 dried chilies, 15 ml of light soy sauce, 5 ml of dark soy sauce, 10 ml of cooking wine, 3 grams of salt, 2 grams of sugar, appropriate amount of starch.
- Prepare the pork liver: Cut the pork liver into thin slices, rinse with water and drain. The key to this step is to cut the pork liver thin and evenly, so that the fried pork liver will be more tender.
- Marinated pork liver: Put the pork liver in a bowl, add cooking wine, light soy sauce, salt and starch, stir well and marinate for 10 minutes. The purpose of marinating is to add flavor to the pork liver, and at the same time, the starch can lock in the moisture of the pork liver.
- Prepare the garlic leaves: Wash the garlic leaves and cut them into sections. The garlic leaves should be cut neatly, so that the stir-fried dishes will be beautiful.
- Stir-fry ingredients: Put oil in a pan, add ginger slices, minced garlic and dried chili peppers when the oil is hot, and use medium heat to fragrant. The trick of this step is to keep the heat moderate to avoid scorching of the accessories.
- Stir-fried pork liver: Pour the marinated pork liver into the pan and stir-fry quickly until the pork liver changes color. The key to this step is to be fast, so as not to fry the pork liver.
- Add the garlic leaves: Once the pork liver has changed color, quickly add the garlic leaves and continue stir-frying. Garlic leaves should not be fried for too long to maintain their crisp and tender texture.
- Seasoning out of the pan: Finally, add dark soy sauce and sugar, stir-fry quickly, taste the taste before cooking, and adjust the amount of salt according to personal taste.
Regional Flavors:
In Sichuan, stir-fried pork liver with garlic leaves will be added to the bean paste to give it a spicy taste; In Guangdong, people tend to be lighter, the pork liver is more tender, and the fragrance of garlic leaves is more prominent. The practices of different places reflect the eating habits and pursuit of food of the locals.
Cooking Tips:
- The pork liver must be fresh, and the fresh pork liver will be more tender when it is fried.
- When marinating pork liver, don't put too much starch so as not to affect the taste.
- When stir-frying pork liver, the heat should be large and the action should be fast, so as not to fry the pork liver old.
- Garlic leaves should not be fried for too long to avoid losing their crisp and tender texture.
- Taste the taste before cooking, and adjust the amount of salt according to personal taste.
Popular Science Knowledge:
- Pork liver is rich in iron and is a good ingredient for blood nourishment.
- Garlic leaves are rich in vitamin C, which helps to boost immunity.
- Pork liver was used as a medicinal herb in ancient times to treat symptoms such as anemia.
- Garlic leaves symbolize auspiciousness in Chinese culture and are often used as a decoration during festivals.
Stir-fried pork liver with garlic leaves, a simple but homely dish. Its tenderness and fragrance make people have an endless aftertaste. Try it at home to feel the joy of cooking and enjoy the warmth of home.
Question interaction:
- Which flavor of stir-fried pork liver with garlic leaves do you prefer? (Sichuan spicy flavor / Guangdong light flavor)
- Do you have any unique tips for stir-frying pork liver at home?
- Which part of stir-fried pork liver with garlic leaves do you think is the most appealing?
- Do you have any other favorite recipes for pork liver? Share your recipes!
Through these questions, we encourage readers to share their experiences and opinions in the comment section to make the article more interactive. Follow the Taste of Food and bring you more stories, knowledge and tips related to food.