How to make beautiful, fragrant and delicious braised meat without adding salt(wu xu jia yan ru he zuo chu mei guan xiang nuo ke kou de hong shao rou an chun hong shao rou )

How to make beautiful, fragrant and delicious braised meat without adding salt

Introduction:

"When it comes to braised pork, your first reaction is to drool. The delicious braised pork is golden in color, fat but not greasy. It tastes soft in the mouth. It tastes sweet and not greasy. With rice, it is absolutely a home-made delicacy. Let's talk about the origin of the braised meat first. After eating for so many years, let's learn about the origin of the basic braised meat. Braised pork in brown sauce is a famous local dish, which fully embodies the characteristics of "thick oil and red sauce". When it comes to braised meat, we can't forget Su Dongpo, who pushed the cause of eating braised meat to the peak. It is because of his efforts that braised pork has been able to move from the grassroots to the upper class, from the common people's cooking pot to the literati's table. In fact, Dongpo meat, which has a long history and is famous in the north and south of the country, is, to put it bluntly, braised meat. Studying the history of braised pork, it's really hard to say when and where it came into being. However, due to Mr. Dongpo's tireless efforts, since then, braised pork has officially stepped onto the stage of history. Nutritional function of food materials: streaky pork, also known as "three-layer meat", is located in the abdomen of pigs. There are many adipose tissues in the abdomen of pigs, among which there are muscle tissues, so it is called "streaky pork". This part of lean meat is also the most tender and juicy. The proportion of the front part of the belly near the front leg is the most perfect. The fat and lean meat are interwoven, and the color is pink. Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia. The effect of streaky pork is to nourish kidney and blood, nourish yin and moisten dryness. The use effect of streaky pork is sweet and salty, flat in nature, and enters spleen, stomach and kidney channels. It can nourish kidney and blood, nourish yin and moisten dryness. It is mainly used for treating febrile diseases, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing Yin, moistening dryness, nourishing liver yin, moistening skin, benefiting two stools and stopping thirst. Pork soup can be used to make up for irritability, dry cough, constipation and dystocia caused by body fluid deficiency. Quail egg value: as the saying goes: & quot; to eat birds, pigeons quail. &Quail meat and eggs are delicious and nutritious. Quail meat is a typical high protein, low fat, low cholesterol food, especially suitable for middle-aged and elderly people, as well as patients with hypertension and obesity. Quail can be compared with ginseng, the king of tonics, known as animal ginseng;. Quail egg is a kind of good tonic. It has unique nutrition, so it is called "the best of eggs". Quail not only has high nutritional value, but also has high medicinal value. Comments on the taste and taste of dishes: braised pork is golden in color, fat but not greasy, and soft in the mouth

Production steps:

Step 1: prepare pork, quail eggs, onion, ginger and garlic

Step 2: put water into the pot, add vinegar, fire and add water. This function is to remove the fishy smell of pork

Step 3: cut the pork into pieces. This piece should always be 1.5cm long and 1.5cm wide. Because the cooked meat will shrink, it should be cut larger.

Step 4: put pork in vinegar water, cook for 20 minutes, turn down the heat

Step 5: white foam will appear in 20 minutes. Remove the white foam with a spoon

Step 6: take out the cooked pork, control the water and set aside

Step 7: put a little vegetable oil into the non stick pot, stir fry with green onion, pour in the cooked pork, stir fry until the meat is golden

Step 8: stir fry the flavor, add a handful of rock sugar, add 23 flavor, soy sauce, soy sauce, chicken essence, cooking wine, oil consumption, stir fry, make pork wrapped with seasoning

Step 9: add warm water to the pot without streaky pork, add soy sauce, a piece of fragrant leaves, a star anise, tangerine peel, cinnamon, pepper water, two dried peppers, twenty-three spices and a spoonful, simmer over low heat for 30-40 minutes

Step 10: 20 minutes, pour in two spoonfuls of rotten milk soup and continue to stew

Step 11: add another two spoonfuls of brown sugar and continue to stew

Step 12: when the water stew is almost finished, add pepper water, no streaky pork

Step 13: finally put in the quail eggs and continue to simmer

Step 14: stew until 1 / 3 of the soup is turned off

Step 15: Sprinkle coconut on the stewed pork, which is called snowflake pork. It tastes soft and glutinous. It's delicious with rice or lettuce. You can try this new way. It's really good. It's highly recommended

Materials required:

Streaky pork: 7-8 Liang

Quail eggs: 20

Scallion: moderate

Star anise: one

Dried chili: two

Cinnamon: one piece

Tangerine peel: one piece

Fragrant leaf: one piece

Rock candy: a handful

Pepper water: two bowls

Ginger: right amount

Garlic: right amount

Soy sauce: two spoonfuls

Old style: two spoonfuls

Cooking wine: a spoonful

Vinegar: two teaspoons

Oyster sauce: 1 teaspoon

Twenty three incense: a spoonful

Brown sugar: 2 teaspoons

Two spoonfuls of rotten milk

Notes: [warm tips] the magic weapon of beautiful dishes: 1. Cut the pork into moderate pieces, 1.5cm in length and width. In this way, the shrinkage becomes smaller, and everyone should cut it into the same size. 2. The salty flavor of pork is not salty, but replaced by soy sauce and soy sauce. 3. Use vinegar to remove the fishy smell of pork, which can also remove impurities. 4. Add milk rot soup and brown sugar to make it taste delicious The dishes are more beautiful in color

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Wu Xu Jia Yan Ru He Zuo Chu Mei Guan Xiang Nuo Ke Kou De Hong Shao Rou An Chun Hong Shao Rou