The food that Fork Cha has made this year - Braised Pork & Egg Roast Pork
Brilliant blingbling braised pork~~~~~~(๑¯∀¯๑)
I don’t know if you are like me before When I heard braised pork, I thought it was a particularly complicated and troublesome dish It takes a lot of work After planting roasted meat, I found that it is not like this Actually, it is not particularly troublesome ヾ(*Ő౪Ő*) Today I will tell you about braised pork and egg roasted pork
First is the braised pork
Materials needed are:
Cut pork belly into small pieces Light soy sauce Dark soy sauce Rock sugar/white sugar Cooking wine
Boil water (very important!!!)
Process:
1. Fry the sugar color, this step can be omitted if it is too troublesome, because adding dark soy sauce and sugar later can also give the meat a nice color. Add oil to the pot, add two tablespoons of white sugar/seven or eight single crystal rock sugar, wait until the sugar is completely melted, add the pork belly, let them evenly dip in the syrup, continue to fry until golden brown on all sides.
1.5. If you think it is troublesome to fry the sugar, just fry the pork belly (and ginger slices) until golden brown.
2. Add cooking wine, light soy sauce, dark soy sauce (a small amount), if there is no fried sugar color, add some rock sugar, add meat that has not been cooked
Boil water, bring to a boil.
*Be sure to boil water! ! ! Because adding cold water will cause the meat to shrink rapidly at low temperature, it will become more woody. This is experienced firsthand. In addition, it is best to start boiling water when you start frying the meat, otherwise when you want to add water, you will find that there is no boiling water (I have done this many times...).
3. After the water boils, turn to low heat and simmer for 45 minutes. You may need to stir fry several times in the middle to make the meat evenly taste. I like braised pork with the lean part also simmered, melt-in-your-mouth kind, so I usually simmer on low heat for about two hours. This can be judged according to your own taste, you can taste it while cooking, and when you feel the softness and hardness you like, you can turn on the fire and start collecting the juice.
4. Collect the juice over high heat until it thickens Then you can serve it~~ Sprinkle with chopped green onion (if you make it directly in a small casserole, just sprinkle chopped green onion directly~)
At first, I used a cooking pot to make braised pork. Later, after I bought a small casserole, I have been using a small casserole to make braised pork. A small pot is just right, enough for me to eat two or three meals by myself. like this
Then there is the egg roast pork:
look like this
It is one of my favorite dishes made by my grandfather~ I want to eat it after coming to America What should I do I have to make it myself
The process is actually similar to that of braised pork. There is no dark soy sauce in the seasoning, less sugar, and then you can add star anise, bay leaves and cinnamon according to your personal taste. The main seasoning is soy sauce——
Haitian Soy Sauce! ! ! ! ! !
*Add spices along with cooking wine and soy sauce.
Boil the eggs, peel the shells after the eggs are cooked, and then use a knife to cut around the eggs, about four openings.
When the meat is almost cooked, add the eggs, and turn the eggs a few times to make them evenly flavored.
You don’t need to collect too much juice for the egg roast meat, just pour some soup, if you think the egg yolk has no taste, you can eat it with the soup~
After I tried it for the first time, I found that it tasted almost the same as my grandfather's! ! ! ! Really drop hin delicious! ! ! ! ! !
In addition, you can add some dishes, such as thousand sheets
Friends who like pork belly can try this dish~((((ી(･◡･)ʃ))))))
Show Original
叉叉这一年做过的美食——红烧肉&鸡蛋烧肉
油亮亮blingbling的红烧肉~~~~~(๑¯∀¯๑)
不知道大家是不是和以前的我一样 听到红烧肉就觉得是个特别复杂特别麻烦的菜 要花大工夫 做过很多次红烧肉以及各种烧肉之后我发现不是这样的 其实并没有特别麻烦ヾ(*Ő౪Ő*) 今天就来和大家讲一讲红烧肉和鸡蛋烧肉
首先是红烧肉
需要的材料有：
五花肉切小块 生抽 老抽 冰糖/白砂糖 料酒 葱切碎 姜切片
开水(很重要！！！)
过程：
1. 炒糖色， 这个步骤如果嫌麻烦可以省去， 因为后面加老抽加糖也可以给肉上很好看的颜色。 锅里加油， 倒入两勺白砂糖/七八颗单晶冰糖，等到糖完全融化放入五花肉， 让它们均匀沾上糖浆， 继续煎，煎至四面金黄。
1.5. 如果觉得炒糖色麻烦就直接下锅煎五花肉(和姜片)至金黄。
2. 加入料酒，生抽，老抽(少量)，如果没有炒糖色就加入一些冰糖，加入没过肉的
开水，大火煮开。
*一定要开水！！！因为加凉水会低温导致肉急速收缩，就会变得比较柴。这是亲身体会过的。 另外最好在开始煎肉的时候就开始烧水不然等到要加水的时候发现没开水就gg了(我这样干过很多次了.....)。
3. 水开后转小火炖煮45分钟，中间可能要翻炒几次让肉肉们均匀入味。我喜欢瘦肉部分也炖得烂烂的红烧肉，入口即化那种，所以我一般会小火炖两个小时左右。这个可以根据自己口味来看，可以边煮边尝，觉得到自己喜欢的软硬程度了就可以开大火开始收汁了。
4.大火收汁至浓稠 然后就可以出锅啦~~撒上葱花(如果直接拿小砂锅做就直接撒葱花啦~)
最开始我是拿煮锅做红烧肉，后来我买了一个小砂锅后就一直用小砂锅做烧肉了，一小锅子刚刚好，够我自己吃两三顿。 像这样
然后是鸡蛋烧肉：
长这样
是我最爱吃的外公做的菜之一~来美国了之后想吃 怎么办呢 只好自己做啦
过程其实和红烧肉差不多，调料上来看没有老抽，糖放少点，然后可以根据个人口味加入八角、香叶和桂皮等。 主要调味料就是生抽——
海天酱油！！！！！！
*在加料酒和酱油的同时加入香料。
煮鸡蛋，把鸡蛋煮熟后剥壳，然后用小刀在鸡蛋四周划口，大概四道口。
在肉煮得差不多的时候放入鸡蛋，鸡蛋也要翻几下让它均匀入味。
鸡蛋烧肉不用收汁太多， 流一些汤汁，如果嫌蛋黄没有味道可以蘸汤汁吃~
自己第一次试着做后发现和外公做的味道大致差不多了！！！！真滴hin好吃！！！！！！
另外可以加一些菜，比如千张
喜欢五花肉的朋友可以试试这个菜哦~(((((ી(･◡･)ʃ)))))
