Today Lapa Eight, 7 o'clock in the morning did the third nucleic acid test, just passed by the downstairs vegetable shop, now buy vegetables is bought from the back window of the vegetable shop, because it does not let go of the community, so you can't see the dish, want what you want to give the boss to say, the boss to take, and then take from the back window, when buying vegetables to the boss said to want a pound or two pounds of pork belly, the boss gave me a piece of pork belly and said this piece of pork belly is very good, you want it, I looked at the meat is really good, just want it, put the refrigerator to eat slowly! So I made Taiwanese marinated pork rice at noon. Marinated meat rice is a kind of food, made of rice, pork belly, dried shallots, starch, ginger, garlic, soy sauce, star anise, wine, rock sugar, five-spice powder, pepper and so on. It is a common and classic snack in Taiwan. Marinated rice is characterized by the meat sauce and gravy, which are a key part of the production. The preparation methods and characteristics of marinated meat rice in Tainan, Taichung and Taipei are different. There are many kinds of rice snacks in Taiwan, but it is said that the most famous of them is when pushing brine meat rice. Marinated meat rice, also known as Lu meat rice, is one of the snacks in Taiwan.
By Dragon Cuisine
<h2>Royalties</h2>
Pork belly 400 g
Shiitake mushrooms 100 g
4 eggs
Half a shallot
Ginger 10 g
Rock sugar 7-8 capsules
Star anise 3 g
Fragrant leaves 2 g
White Root 2 g
Tangerine peel 2 g
Cloves 1 g
Cumin 1 g
Make garnish with rape to taste
<h2>Practice steps</h2>
1: Cut the pork belly into small cubes, dice the green onion, dice the shiitake mushrooms, and finely chop the ginger
2, do not put oil in the pot, directly put the pork belly (pork belly does not need to blanch water,) put in the pot and stir-fry, the fat of the pork is sautéed, and sautéed to two sides of the yellow
3: Stir-fry the minced shallots and ginger until fragrant, and stir-fry the shiitake mushrooms for a while
4: Put a large spoonful of light soy sauce, half a spoon of dark soy sauce, a spoonful of flower carving wine (there is no cooking wine to replace, I use cooking wine), 7 to 8 rock sugar, put it away and continue to stir-fry for one minute
5: Stir-fry and pour into a casserole dish
6, add boiling water, the water should be wide, not meat. Turn to low heat and simmer for 40 minutes
7: Boil eggs in cold water, cook for four or five minutes, cook well and put them in cold water to peel them
8: Add the eggs after 20 minutes of brine and continue to brine
9: When it's time to marinate the meat, open the lid and start collecting the juice.
10, steamed rice out, yard on the greens, eggs, put out the marinade, you can eat.
11. Is it very appetizing?
<h2>Tips</h2>
1. You can use quail eggs instead of eggs 2. You can put some sea rice, less fresh and more fishy. 3. Pork belly should use pork belly with skin 4. Use rock sugar instead of cotton sugar, because rock sugar can make the soup more viscous.
<h2>Nutritional benefits of pork belly</h2>
1. Supplement protein
Pork provides humans with high-quality protein and essential fatty acids. Pork provides heme (organic iron) and cysteine, which promotes iron absorption, and can improve iron deficiency anemia.
2. Nourish the kidneys and nourish the blood
Pork tastes sweet and salty, flat in nature, into the spleen, stomach, kidney meridians; Nourish the kidneys and nourish the blood, nourish the yin and moisten the dry; Indications for the treatment of fever and injury, thirst quenching, weak kidney, postpartum blood deficiency, dry cough, constipation, deficiency, yin, dryness, liver yin, moisturizing skin, two stools and quenching thirst.
3. Moisturizing
Pork boiled soup can be urgently replenished due to insufficient liquid caused by irritability, dry cough, constipation and dystocia.
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