Chinese Food
45 minute version of braised pork
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Cola mom took part in the taste war of CCTV in October this year. She showed her face inside. She made soy sauce. My cabbage roll was appraised by the tutors as adding more untreated Chinese wolfberry. It destroyed the perfection of the dishes. But she failed to make it to the top 12. I can't say that I'm sorry. Because of that Chinese wolfberry, I really wanted to add it at the last moment. Because I put it into the spoon Better to see. The result... But it's still meaningful to participate in the competition. Mrs. Cola met a group of real culinary experts and friends in the food circle. She learned a lot from them, so she got a lot. When Kwai Sai braised pork in brown sauce, Zou Zhibiao made a quick cook. He even conquered two tutors. He became the only player to be contended by two teachers. The group competition of taste war gave everyone only 45 minutes. So we basically gave up all kinds of stewed and braised dishes. Because we didn't
Cooking ingredients
Cooking Steps
Step1:Wash the streaky pork. Put it in cold water. Boil it in high heat, skim the froth and cook for 2 minutes, then turn off the heat. Scrape the skin of streaky pork. Cut it into 3 cm square pieces. ((8 minutes for meat
Step2:Oil in the pan. Stir fry the shallot, ginger, star anise, cinnamon, pepper, etc. add the meat. Stir the meat gently. Poke the meat with chopsticks. Let it out of the oil. The fried meat is slightly burnt yellow on all sides (it takes 6 minutes to fry the meat)
Step3:Stir fry sugar color is the most important. Two spoons of oil and one spoonful of water. Mix well. Add six spoonfuls of white sugar. Boil them over a mild fire. Stir constantly during the heating process. The sugar melts. The water evaporates completely. Finally, turn off the brown caramel
Step4:Boil it with the waste heat of the pot. Keep stirring. It's getting thicker and thicker so that you can draw the silk. Add two bowls of hot water and bring to a boil. (6 minutes for sugar water
Step5:Pour the fried meat and the boiled sugar into the electric pressure cooker. Add two tablespoons of salt. A stew bag. Cover it. Time it for 15 minutes. Stew the meat and take it out. (stew meat for 15 minutes
Step6:The Kung Fu of stewing meat in a pressure cooker. We can clean the boiled rape heart and find a plate of suitable size to set the plate. (at the same time as braised meat. No timing
Step7:After the meat is stewed, take it out of the pressure cooker. Pour it into the frying pan. Collect the juice in high heat. You can add chicken essence, sugar, salt and other seasonings. (about 8 minutes for collecting juice
Step8:At last, there are two minutes for us to pack. Pick up the right size and shape of meat pieces and put them into the heart of the dish. Now, Maoshi braised meat with all colors and flavors is finished.
Cooking tips:1. The fire of the meat in the oil should be small or the lean meat will harden. 2. The purpose of using a pressure cooker to finish the process of stewing meat is to make it fast. In fact, the best thing is to simmer it slowly for an hour or two in a small casserole. 3. Try not to put soy sauce in Maoshi braised pork. Color it with fried sugar. You can add a little taste juice and Douchi and other seasonings. 4. Stir the sugar color with a small fire. Otherwise, it will be easy to paste the pot. The sugar color will also be bitter. The braised pork is not delicious. There are skills in making delicious dishes.
