Roasted white is a home-cooked dish in Sichuan cuisine, which can be matched with sprouts, winter vegetables, and salt vegetables, and today I will introduce you to a nutritious and very delicious dried cowpea roasted white.
Raw material name Specification standard Quality standard
Pork belly with skin 200 grams Fat and lean, the muscles are reddish, the skin is shiny and elastic
Dried cowpeas (good foam) 50 grams of light yellow color, fragrant, no insects and borer mold rot
Bagged sprouts 20g brownish yellow, moist and shiny, salty and palatable, tender and crispy, fragrant
Ginger slices 6 g Skin pale yellow, plump and firm, dense flesh, strong spicy taste
Horse ear shallots 12 g Green in color, no dead leaves, green onions are long and white, and tubular leaves are short
Horse ear pickled pepper 15g Bright red in color, full of flesh and mellow in taste
Tempeh 10 g Aroma is positive, salty and moderate, no peculiar smell
Peppercorns 1 g purple red, fragrant, hemp and long lasting
Cooking wine 6 g orange yellow to dark brown color, clear and transparent, mellow taste
Pepper 1 g White pepper powder, spicy and aromatic
Fine salt 2 g white, crystals neatly and consistently, transparent or translucent
Soy sauce 5 g tan or reddish brown, bright color, shiny, fragrant
Salad oil 30 g yellowish, clear and transparent, no suspended solids, sediments, no odor, good taste
MSG 1 g White, columnar or powdery, odorless
Fresh soup 50 grams, clear and transparent, delicious taste
Operating standards
Prefabricated processing
(1) Change the pork belly into 8 cm wide strips, steam it for 40 minutes, and then spread soy sauce evenly on the surface to cool.
(2) Fry the pork belly in a 150°c frying pan until the surface is golden brown.
(3) Soak the dried cowpeas in water.
Knife handling
(1) Cut the pork belly into 6 cm long and 0.2 cm thick slices.
(2) Cut the swollen dried cowpea into 5 cm long knots.
Formally cooked
(1) Place the swollen dried cowpea and sprouts on the bottom of the steamed lunch box, sprinkle with ginger, green onion, peppercorns, tempeh and pickled peppers, and then place the pork belly skin evenly on the surface of the dried cowpea and sprouts.
(2) Add fresh soup, salt, monosodium glutamate, soy sauce, cooking wine and pepper to the container and mix well, and then pour the ingredients evenly on the steamed lunch box.
(3) Heat the steaming lunch box in the steaming cabinet for 40 minutes and take out the dish.
Standard of cooking
Color: Tan color
Morphology: The pattern is complete
Palate: The meat is fine and soft
Taste: Salty and fragrant
Nutritional reviews
Pork contains a lot of high-quality protein and saturated fatty acids; dried cowpea is rich in dietary fiber and trace elements. Pork contains a lot of saturated fatty acids and should be eaten in moderation. Can be served with vegetables and fruit dishes.
Dried cowpea is rich in fiber, cooked in combination with pork, which has a positive effect on the excretion of saturated fatty acids.