Chinese Food
Brine diaphragm meat and brine egg
(113953 views)
It's easy to buy diaphragms when you go to the market in the morning. It's cheaper than lean meat. But many people don't know how to eat. Plus the meat is piled there. It doesn't look like any good quality meat. Only a few people who know how to buy it will buy some quickly. Diaphragms are cheap. They cost about ten yuan, but they are very nutritious. Diaphragm meat is rich in high-quality protein and mineral iron. It can improve immunity, supplement iron and blood. But because of the fascia, the cholesterol is a little high. So don't be greedy. No matter how delicious it is, you should also eat it properly. Today, I'd like to introduce you to the recipe of stewed diaphragm meat. I'd like to return an egg casually. Because my father loves to eat marinated meat, and Tongtong likes to eat marinated eggs. Ha ha ha. Kill two birds with one stone.
Cooking ingredients
Cooking Steps
Step1:Maybe you'll be surprised. Isn't it pork? Why is this meat special? In Guangdong, diaphragm meat is generally called heart protecting meat. It is located between the heart and liver of a pig. It is a piece of lean meat wrapped in fascia. Each adult pig has only about 250g of diaphragm meat. This is the most dynamic and vigorous meat. Because it has been beating with the heart. Plus the unique taste of fascia. No matter how sliced, dry pot, stir fried or marinated, it's delicious.
Step2:Get all the ingredients ready.
Step3:Wash the diaphragm several times. The diaphragms bought fresh in the market. Choose the thicker ones. They look more fat. They taste great when cooked. Sometimes you will find a small piece of pig heart or pig liver attached to the diaphragm.
Step4:Mix brine. The proportion of soy sauce and water is about 1-4. Bowl of normal size One point five Bowl of soy sauce. 5 to 6 bowls of water. Then 1 tablespoon sugar, some cooking wine or white wine, and all spices and ginger and garlic. The taste is heavy. You can add some salt properly. Tips - no matter how much brine is mixed, it should be able to cover the ingredients or even.
Step5:Put the diaphragm meat in the brine. Then boil it. In the picture, the brine is not less than adjusted, but the diaphragm meat will float because of the diaphragm.
Step6:Turn to medium heat and cook for 5 minutes.
Step7:Boil the eggs with water in advance. Boil them for about 5 minutes. Just cook them. Put the eggs in the shell and boil with the diaphragm meat for about 15 minutes. Tips - if you want better taste of eggs, you can cut flower knife.
Step8:If you are afraid that the taste is not enough, you can let the meat and eggs soak in brine for half an hour before eating.
Step9:Take out the diaphragms and eggs and cool them. Cut them into pieces and set them on a plate. When eating, you can mix the dipping sauce by yourself, or pour a spoon of brine on the meat. Usually, I like to make some millet pepper and garlic sauce. Stir fry some oil to taste millet pepper and garlic. Pour in the raw sauce and boil it. Simple way. The taste can match with all kinds of ingredients. It's very spicy and delicious when dipped in it.
Cooking tips:1. Brine can be reused as long as it is properly preserved. Each time, increase the material consumption according to the actual situation. 2. It is not recommended to cook the diaphragm meat too long. Because the time is too long, the fat in the fascia will be boiled. It floats on the brine surface. At this time, the diaphragm meat is not so fragrant. There are skills in making delicious dishes.
