Recently, there have been many friends who have left messages asking me to share some various recipes, to be honest, there are many foods that may be local, I have not heard of it, but the more so, the more I can feel a kind of trust, try your best!
However, although the forms of cuisine are different, the principles of seasoning are the same, and some of them I have no practical experience, but it is okay to provide some references.
But since everyone trusts me, I need to come up with new ideas and new ways of playing on some specific issues, so that my friends can come to me for a visit.
Fortunately, I am a person who likes to take a different path, to be different, to be creative in traditional things, which is exactly where the interest lies, and now the food also needs to be innovative, and everyone can play together.
Today first to explore a more asked, about the topic of brine rice, considering that the length can not be too long, divided into several paragraphs, first talk about the traditional, and then talk about the creative.
Marinated meat rice is naturally a big name, which originally came from Taiwan, and the local beef noodles are equally famous food, in our surrounding area is also prosperous for many years, from my personal feelings, belongs to the hungry time dare not think of a kind of existence, because too tempting!
I may not be a professional photographer, I may not be a designer, I may be an amateur cook...? ?~Haha
After years of market evolution, marinated meat rice is not only the original orthodox approach, but also changed a lot of new tricks, used well, at home to do is unique characteristics, in the store to do is superior, is a direct interest!
Today we first talk about the orthodox method of marinated meat rice, in addition to spices, there is also a magic trick to increase the taste, we need to understand.
To prepare the traditional marinated meat rice:
Ingredients: 1 kg of pork belly, 800 grams of broth, 50 grams of red onion crisp
Seasoning: 5 grams of minced ginger, 10 grams of minced garlic, 3 grams of white pepper powder, 5 grams of spice powder, 100 ml of soy sauce, 50 ml of rice wine, 10 grams of rock sugar;
method:
1. Wash the pork belly, control the dry water, cut into cubes and set aside;
2, put a little oil in the pot, add the pork belly and sauté until it changes color slightly, add ginger, spice powder, pepper, stir-fry until fragrant;
3, add soy sauce, rice wine, rock sugar and stir-fry evenly;
4: Stir-fry until the flavors are fused, add the broth and simmer together.
5: Turn to low heat after boiling, cover the pot, continue to simmer for about 45 minutes, add shallot crisp, minced garlic, adjust the taste with the right amount of salt, cook for about 15 minutes, you can add a little chicken powder before coming out of the pot to add freshness.
This is a rough process, and several of the links are explained:
First, in order to increase the viscous taste of the meat rice, there is a method, in the stew to add one or two pieces of meat skin, cooked with the meat, or directly with the meat skin cut into cubes can be, the gum in the meat skin can make the meat rice sticky and fragrant, greatly improving the taste.
Second, of course, everyone cares about the spice powder, if you want to save trouble, you can buy a good taste of five-spice powder from the market, etc., if you want to do some characteristics, do some targeted spice ratios, such as I have shared with you before the Taiwanese nine incense powder, in fact, with a Desktop style, but that is to add flavor, if used as a marinade, you have to adjust it, for:
Cinnamon 20 grams, star anise 12 grams, cumin 11 grams, sand ginger 10 grams, tangerine peel 6 grams, guizhi 6 grams, white cocoa 5 grams, licorice 3.5 grams, cloves 0.6 grams, can be increased or decreased proportionally, batch production.
Third, it is an important ingredient in The Taiwanese marinated meat rice, the shallot crisp, the method is as follows:
Ingredients: 10 shallots, 100 ml vegetable oil, 1 teaspoon salt
1. Peel and cut the shallots into thin slices, fry them in oil over low heat, the amount of oil has just covered the shallot head slices for suitability;
2. During frying, use low heat and stir continuously to avoid charring the shallots;
3. After the shallots are slowly dehydrated and discolored, add salt, continue to stir until the shallots are crispy, remove the oil.
4. After the shallots are cooled and stored, it is a fragrant shallot crisp, which is a good match in the marinated meat;
5, fried shallot oil, is also a good seasoning oil, can be used to mix vegetables, etc., the taste is very good.
This is a more orthodox method of brine rice introduced to everyone, so what new tricks can be played on this basis? Space limits, then serve!
Nature Gate Gourmet e Dao Ge A person who is committed to finding ways for everyone to find a way to find a doorway!