v2 Chapter 109： Braised pork

The seasoning in the kitchen is very simple, it is the basic soy sauce vinegar. Jiang Feng took a look at the dishes that Tian Lin had washed before. Only eggplant and Chinese cabbage, as well as a sauce duck and a few pieces of tofu.

Minjiang Feng thought about it, and the difficult food was easy to roll over, so he made eggplant with eggplant, stir-fried Chinese cabbage, slipped tofu and braised pork, and made a hibiscus steamed egg for Grandpa.

The stew has been boiled in the pot for some time. It is basically irreversible. All Jiang Feng can do is to cook the braised pork. My grandpa just likes to fill the junior meat. Why is stew not meat?

Putian Lin had previously taken a piece of meat and thawed it outside. It was indeed fat. The thick fat was full of oil at the first hand, and it was indeed pork belly cut from a 400-pound year-old pig.

The best pork belly three fats and seven fats are thin. This piece of pork belly in front of Jiang Feng is almost close to six fats. There are also some reasons why Tian Lin has not cut the meat, but such a fat pork belly is used for braised pork. Will be extremely greasy.

Most people don't like fatty meat, but if they meet a chef who does, they do n’t mind trying. A lot of pork belly for Dongpo meat is almost close to five cents, and there are still countless people who love it.

Some people do not like fatty meat because fat contains a large amount of fat, and it is difficult for bile to break down all fats. As a result, fats cannot be digested and absorbed in time, resulting in a greasy feeling and disgusting. Correspondingly, fat is a high-energy substance, and the large amount of energy generated during its decomposition will give people a sense of satiety. This kind of happy satiety cannot be matched by sugar and protein.

Eating meat is happiness, especially eating fat.

Therefore, controlling fat intake is the key to roasting braised pork.

(All of the above are made up by me)

Minjiang Feng carefully cut the meat, cut off the excess fat, and boiled the oil. Now the lard can be used to stir-fry the eggplant, and try to control the fat-to-lean ratio of pork belly within a suitable range.

腌 Marinate the meat, boil the water together with **** slices, onions and garlic to remove the froth twice, stir fry a few times, then add various seasonings, boil over low heat, cover the pot lid.

The rest must be given to time, the fat in the fat will slowly decompose with the low-temperature stew, and the sauce and gravy will slowly soak into the pork belly. When the meat becomes darker in color, the flavour of the meat will float out. With a hint of sweetness in the rich flavour of the meat, and then the sauce is collected by the fire, the braised pork is even finished.

There are two pots on a stove, and the place where the fire is burning is all through. Jiang Feng poke the wood a little to avoid the fire being too fat and the meat being stewed. The rice found in this chafing dish comes with a woody scent, which is delicious whether it is steamed rice or stir-fried vegetables. Correspondingly, it is difficult to control the heat. If you just want to do it, you can burn it yourself or find someone to burn it. But if you want to cook a really good dish, the people who burn the fire still have a tacit understanding with the chef.

The ancient imperial imperial cooks paid attention to the firewood they burned. What kind of firewood was used, the firewood cooks were basically apprentices of the imperial cooks. Only when there was a tacit understanding between the master and the disciple could the gods cook good food.

Now the chefs do n’t have this trouble anymore. They are all gas stoves. I want to set as much fire as I want.

No one burned Jiang Feng, he just made it at will, and the knives were seasoned with high quality. His cooking skills also made a qualitative leap. As long as the dishes were not absent-minded, the taste would not be bad.

First make the eggplant with minced pork, peel the eggplant, cut it into large pieces with a width of half a finger, and then cut into strips. Lean meat is chopped into froth, preferably close to the minced meat, and onion, ginger, and garlic are also cut into froth. The eggplants are wrapped in a circle of starch, then fried in a hot pan and fried until they are slightly yellow before they are removed.

Boil the meat in a wok, cook over high heat, add various seasonings and a bowl of water, boil over high heat, and when you can smell the scent, put the eggplant in the water and stir-fry the eggplant. After the juice is even, take out the pan and serve.

Qiujiang Feng tasted it while it was hot. The eggplant tasted well and it was fried well. It was a little crispy but soft inside, the sauce was well-proportioned and the saltiness was moderate.

Limp, this plate of eggplant will definitely not be scolded by the master!

It's all good to cook the earthen stove. Jiang Feng took a scoop of water and just brushed it. It should be cleaned. This eggplant is considered a flower in the university cafeteria. The next two dishes to be fried are vegetarian.

The Chinese cabbage is very fresh. The eggplant and braised pork are salty. He deliberately cooked sour and spicy Chinese cabbage. It takes only a few minutes to stir-fry the cabbage. Jiang Feng tasted it as usual. The original quality of the Chinese cabbage added a lot to the dish, which was fresh and fragrant, which seemed to show how superb his cooking skills were.

The quality of the tofu is average and not tender enough. It is estimated that it has been bought for two days. It is not suitable for making tofu, but Jiang Feng likes tofu and makes it according to his own preference.

Tofu diced and garlic sliced, it would be better to add coriander, but Jiang Jianshe and two cousins ​​do n’t eat coriander ~ www.novelhall.com ~ Especially Jiang Yanlian, when she smells coriander, she will vomit. With the taste, the coriander was disgusting in the mouth. For this reason, the Jiang family never adds coriander to their meals, even if some dishes do not have coriander, they have no soul.

The steps of simmering tofu are actually very simple. Heat the oil in a wok, stir-fry over high heat, and finally simmer with water starch. As long as the spoon is turned evenly, the sauce will taste good, and the taste will not be bad. The requirements on the heat are not high. Jiang Feng can do well when the heat is only intermediate.

Now it's high-grade, it's more handy. The tofu is full of soup. It is light yellow. Jiang Feng tasted a piece of it. The taste is that the tofu is not too tender, but this is a tofu problem.

The braised pork in the other pot is not good yet. The hibiscus steamed egg Jiang Feng is ready to wait for the braised pork to come out of the pot before steaming. The easiest is to filter the egg liquid a few times and drip the sesame oil after steaming. Put some super nice mushrooms on the surface of the plate and steam them like normal steamed eggs without conditions.

It is said that steamed eggs are probably the most easy to use dish except the boiled eggs. As long as they can be cooked, they can be eaten, whether it is steamed like horse honeycomb, or four eggs in a small bowl of steamed eggs. Like the chicken cake, it doesn't taste bad. The taste is different at most, and in a word, it can be eaten.

I looked at the three dishes in front of me. Jiang Feng felt that today was the time when he raised his eyebrows and exhaled in front of his uncles and cousins!

After the fried fish was dumped on the Lantern Festival last year, Jiang Feng's image changed to everyone's eyes: Xiao Feng learned well when he was a kid, but now he ca n’t do it anymore.

At that time, Jiang Feng hadn't cooked for nearly five years, and was caught by an old man to fry the fish on the spot.

Today, he Jiang Feng is going to tell everyone that not only did he learn well in his childhood.

After I opened and hung up, I learned better!