[kelp barbecued meat] - the most delicious food in winter(hai dai jie shao rou dong ji li zui yu han de mei wei )

[kelp barbecued meat] - the most delicious food in winter

Introduction:

"As we all know, kelp is rich in nutrients, including iodine, iron, calcium, mannitol, carotene and other ingredients needed by the human body. In cold winter, kelp has the function of keeping out the cold. From the point of view of traditional Chinese medicine, the sea water is cold and cool, and the kelp growing here has strong cold resistance. Kelp is salty in nature and has the function of warming and tonifying the kidney qi. Therefore, eating kelp in winter can increase the cold resistance of human body. In addition, people's fear of cold is related to the body's less intake of certain minerals. For example, the amount of calcium in the human body can directly affect the flexibility and excitability of myocardium, blood vessels and muscles; iron deficiency in the blood is often manifested as less heat production and low body temperature. Therefore, the supplement of foods rich in calcium and iron can improve the body's cold resistance. Kelp is the treasure house of calcium and iron intake. Every 100 grams of kelp contains 1177 mg of calcium and 150 mg of iron. Therefore, eating kelp in winter has an important health care effect on children, women and the elderly. Pork and kelp stewed together can maintain a balanced nutrition. Kelp polysaccharide can reduce blood cholesterol and triglyceride, prevent the formation and development of atherosclerotic plaque in arterial intima, and has anticoagulant effect. So this kelp stewed meat is very suitable for cold winter, eat this dish to make your winter really no longer cold

Production steps:

Step 1: main ingredients: 250g salted kelp knot, 500g streaky pork ingredients: appropriate amount of onion, ginger, garlic, dry red pepper seasoning: appropriate amount of peanut oil, 10 pepper, 1 large sauce, 5 pieces of rock sugar, 2 tablespoons of fish sauce, 5 tablespoons of braised soy sauce, 3 tablespoons of salt, 3 tablespoons of cooking wine

Step 2: after washing the salted kelp knot, soak it in water for 4-5 hours

Step 3: cut the streaky pork into pieces of mahjong and set aside. Boil the water in the pot and blanch the streaky pork in cold water

Step 4: blanch and scald pork, remove and rinse the surface

Step 5: add proper amount of peanut oil into the micro pressure cooker, stir fry the scallion, ginger, garlic, dry red pepper, Chinese prickly ash and large ingredients, stir fry with seasonings, and then pour the blanched pork into the pot and stir fry it in high heat;

Step 6: add 5 pieces of rock sugar, 2 tablespoons of fish sauce and 5 tablespoons of soy sauce to stir fry

Step 7: when the skin of the fried pork is yellow, pour in boiling water, and the water should be no more than the pork

Step 8: put on the cover of the micro pressure cooker, adjust the gear to the pressure gear, add gas and then turn to the medium fire for 20 minutes

Step 9: after 20 minutes, open the lid of the pot, put the kelp knot into the pot and simmer for 20 minutes, then add 3 tbsp salt and 3 tbsp cooking wine for seasoning

Step 10: when the soup is thick, turn to high heat to collect the juice

Materials required:

Salted kelp knot: 250g

Pork: 500g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Dry red pepper: right amount

Peanut oil: right amount

Chinese prickly ash: 10

Large material: 1

Rock sugar: 5 yuan

Fish sauce: 2 tablespoons

Soy sauce in brown sauce: 5 tablespoons

Salt: 3 teaspoons

Cooking wine: 3 tablespoons

Precautions: 1. Kelp knot is a salted product. Before eating, wash the kelp knot and soak it in water for 4-5 hours. The soaked kelp knot is as nutritious and delicious as fresh kelp. 2. Stew the streaky pork first and then stew it in the pot. Do not stew it together. Then the kelp knot will rot into a pot of porridge. The kelp knot must wait for the streaky pork to stew Rotten and then put into the kelp stew, so that the finished dish streaky pork and kelp taste and maturity is consistent, very delicious; 3, water to a full, middle can not add water.

Production difficulty: God level

Process: firing

Production time: three quarters of an hour

Taste: Maotai flavor

Chinese PinYin : Hai Dai Jie Shao Rou Dong Ji Li Zui Yu Han De Mei Wei