Chinese Food
Rice wine and sugar are indispensable seasonings for people in Jiangsu and Zhejiang to burn water bamboo
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Today, I'd like to serve you the dish Jiaobai Shaorou . Jiaobai is not only delicious, but also a good food for food therapy. Its medicinal value cannot be underestimated. It is rich in anti alcohol vitamins and has the function of anti alcohol; it can supplement the nutrients of human body and has the function of healthy body. It is also a good product for high blood pressure, hyperlipidemia and weight loss. I was once taught by a friend in Shanghai that people in Jiangsu and Zhejiang should add rice wine and sugar as condiments to make water bamboo, whether by stir frying or burning or by other methods. Maybe it's because water bamboo contains oxalic acid. In order to omit the preliminary heat treatment before making, people in Jiangsu and Zhejiang should blanch it or boil it before cooking. But these two kinds of condiments are seldom used by Hubei people, which make the cooked water bamboo less astringent and more slightly sweet. In fact, the water bamboo is a fresh thing. Use it with meat. Add in the rice wine and sugar that are seldom used in normal times. The cooking dishes taste really different. And the colorful meat
Cooking ingredients
Cooking Steps
Step1:Put a small amount of oil in the pot. Stir fry the star anise and cinnamo
Step2:Add ginger slices and streaky pork. Refine for a few minutes
Step3:When the oil in the skin of streaky pork is stir fried, add sugar and soy sauce. Stir and color slowly together
Step4:Add in the water bamboo and stir fry well
Step5:Add salt rice wine, then add shallot Festival and water without raw materials. Stir well
Step6:. turn to medium heat and simmer after boiling
Step7:When the water is 80% dry, add spices such as pepper and salt
Step8:Mix well, turn to high heat and dry
Step9:Sprinkle scallion on the surface of the pot.
Cooking tips:1. Stir fry the spiced pork and octagons with a small amount of heat to stimulate the fragrance; 2. Stir fry the spiced pork with a small amount of heat to stir up the fragrance; 2. Stir fry the part of the fat in the spiced pork with a small amount of heat. At this time, the surface of the meat is slightly yellow. The meat treated in this way is not greasy; 3. Add the old soy sauce and ice sugar to stir fry to make the spiced pork color (I suggest soy sauce in summer. Light color. Comfortable in summer); 4. Add and cut into rolling blocks Stir fry the water bamboo together (cut the hob to make it taste better). Add rice wine and proper amount of water to cook for several minutes; 5. Cook until it is eight ripe, add seasoning, stir evenly and collect the juice. There are skills in making delicious dishes.
