recipe no.63
Every day, I recommend you three dishes and one soup
Meow ~ This is the 63rd day that the Meow Recipe was shared with you
Taro button meat is a traditional famous dish of Cantonese cuisine, because of its sweet, mellow and soft taste, it is deeply loved by men, women and children. The ancient poem "Jade fat is like a carrot powder and soft, drinking meals is far better than rotten sheep's head", which shows the deliciousness of this dish, the taro and pork belly are stacked on top of each other, and the reverse buckle is "taro button meat", the two complement each other.
For pork belly, presumably no one does not know, but for the taro, many people have begun to be confused, taro and taro are the same? Native to Southeast Asia, taro was later spread from Polynesians to Hawaii in the United States and became one of the main agricultural products in the region. The heart of the taro meat is purple, the internal structure is similar to the potato, there is a unique vanilla flavor, but the taste is completely different from the potato, taro, etc., and the taste after cooking is sweet and fragrant, so it is named taro. Classic methods, such as braised and stir-fried, are cooked with meat and have a lingering aftertaste.
Taro is native to China, India, Malaysia and other tropical regions, and can be said to be the star ingredient in local vegetables. Taro, also known as taro, the official scientific name is ginseng potato, is a genus of potatoes in the family Diospyrifos, and "Huai Yam" is the same brother. Its nutritional value is similar to that of potatoes, with a soft taste, sweet and sticky, and easy to digest. Generally speaking, it can be eaten as a staple food steamed dipped in sugar, and can also be used to make dishes and snacks, because it is an alkaline ingredient, so it is often used to regulate the acid-base balance of the human body.
1. The nutritional value of taro
Sweet potato is rich in nutrients, each 100 grams of fresh taro, contains 5.15 grams of protein, 0.28 grams of fat, 12.71 grams of carbohydrates, 170 mg of calcium, 80 mg of phosphorus. In addition, sweet potatoes contain more crude protein, starch, glycan (mucilage), crude fiber and sugar, and the protein content is higher than that of other high-protein plants such as soybeans.
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<h1>2, how to choose sweet potatoes</h1>
Choose the head of the dense and more generally more powdery; the body is well-proportioned, light to pick up, indicating less moisture; cut the flesh fine white, to meet these three points is a good potato.
Delicious and beautiful button meat with the mellow aroma of this sweet potato, the protagonist of today's learning, must let you eat while boasting.
~Taro button meat~
Pork belly, sweet potato, cooking wine, soy sauce, soy sauce, soy sauce, white wine, green onion, ginger, star anise, cinnamon, grass fruit, dried red pepper, red milk, chicken essence, oyster sauce, salt, white pepper, peppercorns
01 Cooked pork belly
Bring water to a boil, add pork belly to a boil, cook over medium-low heat, skim off excess foam, remove the excess foam, remove after about 10 minutes, drain the water. Note that the soup of blanched pork belly is not in a hurry, and it is left for other uses.
<h1>02 Toothpick jack</h1>
Insert a few holes in the surface of the pork belly with a toothpick and apply the right amount of salt and vinegar to help soften the pork skin.
<h1>03 Marinated pork belly</h1>
Mix together light soy sauce, dark soy sauce and highly white wine and rub it on the surface of the pork belly to allow it to taste.
<h1>04 Fried pork belly and taro</h1>
Put oil in the pot, burn until 80% or 90% heat, put the pork belly skin down on the spatula, carefully put it into the pot, the other hand immediately put the lid on the pot, fry the pork belly until the surface is golden brown, and quickly fish it out. Then put the taro slices out of the pan, fry for 3 minutes and quickly remove for later;
<h1>05 Boil pork belly</h1>
Take out the previous soup, bring it to a boil on high heat, add the fried pork belly, reduce the heat and add cooking wine, green onion, ginger, star anise, cinnamon, grass fruit, peppercorns, white pepper, dried red pepper, cover the pot and cook for half an hour, then fish out and let it cool;
<h1>06 Steamed pork belly and sweet potatoes</h1>
Cut the pork belly into slices of equal size and thickness, stacked with sweet potatoes, and arrange them neatly. In a small bowl, mix soy sauce, dark soy sauce, oyster sauce, cooking wine, southern milk, chicken essence and salt into a paste, pour evenly on the surface of the pork belly, and steam in a pot for 30 minutes.
The steamed pork belly is buckled back onto the plate and sprinkled with green onions to make the taro button meat.