"Only good food and beautiful scenery in life can not be disappointed." After the frost fell, the weather got colder, and when the weather was cold, I thought about eating meat, and when it came to eating meat in large bites, I had to mention braised meat, pork is the meat that Chinese eat the most, and it is incomparable to any meat. This year's pork price has been reduced, and the braised pork on the family table has been made several times, so that the hungry cats at home can get over the addiction and make up for the meat addiction that they have not eaten well before.
Braised pork is a very classic home-cooked dish, many people like, braised pork version is also many, each family braised pork practice is different, but in the end to achieve the ultimate goal of braised meat - "sweet and fluffy, fat but not greasy, melt in the mouth" The braised pork has an attractive color and a soft, sticky flavor, and you can eat two more bowls of rice every time you see it.
Autumn is the season of a large number of chestnuts on the market, the streets are full of the aroma of fried chestnuts, chestnuts have the reputation of "the king of dried fruits", it is rich in nutrition, rich in vitamins, minerals, unsaturated fatty acids and other nutrients, and fresh chestnuts contain more vitamin C than the tomatoes that are recognized to contain vitamin C rich, but also more than ten times the apple, often eat with spleen and stomach, kidney and waist, strong muscles, blood and swelling and other effects, is anti-aging, longevity and longevity of the tonic products.
When making braised pork blanching water, is it cold water or hot water? The chef teaches you the right thing to do. The correct way is to blanch the water with cold water, only by boiling the pork belly in cold water can you remove the dirty things such as blood and water in the pork belly. The practice of using hot water is wrong, because when the surface of the meat is locked in the water when boiling the underwater pot, the blood water cannot come out, which can easily cause the pork to smell fishy and eat dry and hard. Today I bought a piece of fat and lean pork belly, blanched it in cold water, and then stewed it with chestnuts, stewed with a pot of fragrant "chestnut braised meat", clipped a piece into the mouth, sweet and soft, fat and not greasy, melted in the mouth, too fragrant. Let's share my home appliance rice cooker version of "chestnut braised pork", the production tips are also here, let's learn it together.
【Chestnut braised pork】
Ingredients: 1 plate of pork belly 1 small plate of chestnut 1 small plate of ginger 1 small piece of rock sugar 1 small dish of star anise 1 piece of cinnamon 1 piece of fragrant leaf 1 slice of soy sauce 1 spoon of light soy sauce 1 spoon of cooking wine 1 spoon of red yeast powder A little green onion oil salt to taste
Production:1. 2. Prepare the raw materials; Blanch the pork belly in cold water; Add ginger slices to help get rid of fishy; 4. Blanch the foam and rinse well; Heat the pan with the right amount of oil, add the blanched pork belly pieces into the pot and sauté; 6. Stir-fry until the surface of the oil is slightly yellow, add ginger slices and large ingredients into the pot and continue to stir-fry; 7. Add the prepared rock sugar and stir-fry until melted; Add an appropriate amount of cooking wine, dark soy sauce and raw soy sauce into the pot and stir-fry evenly;
9. Put the sautéed pork belly into the rice cooker; Add an appropriate amount of water; Add a little red yeast powder; 13. Press the function key for cooking rice on the rice cooker; Add chestnuts to the rice cooker when there are still 20 minutes left; 14. Continue simmering well; 15. When the time comes, the "chestnut stew pork belly" is stewed and poured into the pot; 16. Add the right amount of salt and stir-fry evenly, then collect the juice on high heat;
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17. Place in a small bowl and sprinkle with green onions.
Tips:1. 2. Cut the pork belly into mahjong-sized pieces, blanch the water in a cold water pot, add ginger slices to remove fishiness; 3. Sauté the braised pork belly slightly out of the oil, add ginger slices, rock sugar, large ingredients and seasonings and stir-fry; Put the fried pork belly pieces into the rice cooker, press the function button for cooking rice, and you can add or add chestnuts to stew together according to the degree of personal preference for chestnut softness; Pour the cooked chestnut braised pork into a pot, add salt to taste, and collect the juice on high heat.