#秋日生活打卡季#
In this fast-paced city, Xiao Li's life is like a plate of pork belly fried green beans, simple but full of flavor. One day, Xiao Li was busy in the kitchen, preparing to cook a traditional home-cooked meal for his family. His wife, Xiao Fang, helped out, and the conversation between the two revealed their love for the dish.
"Did you know that fried green beans with pork belly are a famous dish in our hometown?" Xiao Li said while cutting meat.
"yes, every time I eat it, I feel like I'm home." Xiao Fang responded with a smile.
The fat but not greasy of the pork belly, the crisp and refreshing taste of the green beans, the combination of the two is like the ups and downs of life, just right. Xiao Li recalls that when he was a child, his mother always used this dish to welcome him home from school, and the taste is still unforgettable.
However, today Xiao Li encountered a challenge, and he wanted to add some innovative elements to this dish to make his family's eyes shine. He decided to add some fresh spices, but he was afraid of ruining the original flavor. Xiao Fang saw his hesitation and encouraged him: "Try boldly, just like our lives, there must always be some changes." ”
During the intense cooking process, Xiao Li carefully seasoned it, and every step was like walking a tightrope. In the end, when a plate of fried green beans with pork belly was served, the faces of the family showed a satisfied smile. Xiao Li knew that he had succeeded.
Description:
Stir-fried green beans with pork belly, this dish is not just a dish, it carries the taste of home and is the transmission of emotions. The fatness of the pork belly and the crispness of the green beans meet in the hot oil, and it is like a wonderful encounter. The color of this dish is golden, and the fat of the pork belly is absorbed by the green beans, making the green beans more delicious, and the pork belly is more fragrant but not greasy. Each bite is a tribute to traditional culinary skills and a yearning for a better life.
Cooking process:
Ingredients:
- 300 grams of pork belly
- Green beans 200 grams
- Garlic 3 cloves
- Ginger 10 grams
- 5 dried chili peppers
- Salt to taste
- Soy sauce 15 ml
- Cooking wine 10 ml
- Cooking oil 30 ml
Cooking Steps:
- Prepare the pork belly: Clean the pork belly and cut it into thin slices. The key to this step is to cut the meat evenly so that it can be cooked with a consistent texture.
- Handling green beans: Wash the green beans, remove the ends and cut them diagonally into sections. The bevel can increase the contact area and make the green beans easier to taste.
- Prepare the trimmings: slices of garlic and ginger, dried chili peppers cut into small pieces. The aroma of these adjuncts is the soul of this dish.
- Heat the pan with cold oil: Add an appropriate amount of cooking oil to the pan, first add the pork belly slices after the oil is hot, and slowly stir-fry over medium heat until the oil comes out and the surface is slightly yellow.
- Stir-fry trimmings: Push the pork belly aside, add the garlic, ginger and dried chili peppers and stir-fry until fragrant.
- Add the green beans: Add the green beans to the pot and stir-fry with the pork belly until the green beans change color.
- Seasoning: Add salt, soy sauce and cooking wine, and continue to stir-fry until the green beans are cooked through and the pork belly completely absorbs the flavor of the seasoning.
Regional Flavors:
In different regions, the flavor of fried green beans with pork belly is also different. In Sichuan, people like to add bean paste to make dishes have a spicy taste; In Guangdong, people tend to be lighter, and may reduce the use of soy sauce to preserve the original flavor of the ingredients. The practices of each place reflect the eating habits and cultural characteristics of the locals.
Cooking Tips:
- The ratio of fat to lean pork belly is very important, too fat will be greasy, too thin will not be fragrant enough.
- Green beans must be sautéed, otherwise they may cause discomfort.
- The heat should not be too high when stir-frying, so as not to scorch the pork belly.
- When seasoning, the ratio of soy sauce to salt should be moderate so as not to be too salty.
- Add cooking wine to remove the smell and increase the flavor, but don't put too much, so as not to steal the limelight of the main ingredients.
Popular Science Knowledge:
- Pork belly is the meat of the belly of the pig, which is fat and lean, and is ideal for cooking traditional dishes such as braised pork and Dongpo pork.
- Green beans are rich in protein and vitamins, and are a highly nutritious vegetable.
- The history of stir-fried green beans with pork belly can be traced back to the Qing Dynasty and was a delicacy in the imperial diet of the court at that time.
- In southern China, stir-fried green beans with pork belly are often used as the finale of festivals or family gatherings.
Conclusion:
Stir-fried green beans with pork belly, this dish has become a representative of food in the hearts of many people with its unique flavor and rich cultural connotation. It's not just a dish, it's an emotional sustenance. Encourage everyone to try making this dish at home, experience the joy of cooking, and enjoy the taste of home.
Question interaction:
- Which flavor of fried green beans with pork belly do you prefer? (Sichuan spicy flavor / Guangdong light flavor)
- Do you have any unique tips or secrets when cooking pork belly fried green beans?
- What do you think is the most important ingredient in stir-fried green beans with pork belly?
- Have you tried this dish at home? How does it feel? Share your experience!
Through these questions, we encourage readers to share their experiences and opinions in the comment section to make the article more interactive. Follow the Taste of Food and bring you more stories, knowledge and tips related to food.