Are fresh fruits and vegetables good, or are sun-dried fruits and vegetables good?
If you only pursue nutrient abundance, of course, the fresher the nutrients left, the more nutrients you have, and you are not tired of eating. In particular, some special ingredients, the time of picking and the degree of freshness are inversely proportional: picked immediately and eaten, the taste is excellent, and with the passage of time, the quality is getting worse and worse. For example: bamboo shoots, mushrooms.
However, nothing is absolute, and other ingredients must be exposed to the sun and remove the moisture before they can turn around gorgeously, such as: dried shiitake mushrooms are more fragrant than fresh shiitake mushrooms; dried cowpeas are softer than fresh cowpeas. Dried vegetables have a unique taste, and we can't give up our love for it, even if the preservation technology can make the vegetables fresh and cute for a long time.
The production of dried vegetables is not complicated, fresh vegetables are rolled in boiling water, the raw taste is cut off, and the exposure to the sun can lose moisture. Many vegetables are not required to blanch this process, directly drying, simple to zero difficulty.
The emergence of dried vegetables can be regarded as the proud work of the ancients who inadvertently planted willows. In the past few years, dried vegetables were prepared for the occasional need when the green and yellow were not picked up, which was a last resort. Who expected to unintentionally achieve a different scenery on the table.
Fresh vegetables are crispy, while dry goods are more chewy. Take cowpeas as an example: fresh cowpeas have a faint fragrance, directly fried slightly sweet, just right. If you take fresh cowpea roast meat, then you must master the heat, otherwise the cowpea is soft and rotten, it is not good to look at, it is not delicious, and it is a pity to waste ingredients. And dried cowpeas, the skin is thick and thick, the most resistant to burning, you must be accompanied by meat early to burn into the taste, burn out soft. Braised with tempeh, it is even more flavorful.
Welcome to me making food for the old man, I am your old friend Li Huimin. The dish we share today is tempeh dried cowpea braised pork belly.
I make a delicacy for the old man, and the dried tempeh and dried cowpea braised pork belly explained in detail
Features of the dish: salty and sweet, diverse and appetizing, refreshing, under the wine
【Ingredients】: pork belly 400 g
【Ingredients】: 80 grams of dried cowpea Tempeh, garlic to taste
【Seasonings】: pickled pepper, pickled ginger, bean paste, peppercorns, soy sauce, salt, vegetable oil, MSG to taste
【Cookware】:Fruit knife Kitchen knife Chopper Chopper Ordinary iron pot spatula
——【Start Production】——
Step 1: Cut the dried cowpeas into small pieces with scissors, soak in warm water for more than 1 hour, wash twice in clean water, peel the garlic and wash it clean. I used to soaking dried cowpeas the night before and using them the next day.
Step 2: Chop the pepper and ginger, pick and wash the shallots and cut them into green onions. This not only allows the sour and spicy taste of pickled pepper and ginger to be fully integrated into the dish, but also increases the ruddy color of the dish. The onion Titian flavor is very good.
Step 3: Burn the pork, wash and cut into chunks. Pork does not need to be plucked, directly put the pork in a hot pot, the skin of the meat is close to the bottom of the pot, blanched until the paste, poured into the water, scraped and washed, convenient and fast.
Step 4, heat the pot, pour in the vegetable oil, the oil temperature is 50% warm, add the bean paste, tempeh, peppercorns, pickled pepper, pickled ginger and stir-fry, add pork belly together and stir-fry, add water, simmer for 30 minutes on medium heat; add dried cowpeas and simmer for 30 minutes; add garlic and cook for a while; add salt and monosodium glutamate to taste, and sprinkle with green onion tempeh. The simmering time can be increased or decreased according to the individual's preference for the softness and hardness of the ingredients.
【I make food for the old man・ warm tips】
1, stir-fry pork belly with vegetable oil, vegetable oil and animal oil, the aroma is stronger.
2. Seasonal vegetables are cleverly matched, and the content is rich and nutritious.
Did you learn this dish? What's the takeaway?
Attention - I make food for the old man, harvest light seasoning Sichuan flavor!