"What do you want to eat?" Seeing that almost all the things at home had been made, there was nothing new for a while, so he asked Yu Fei's opinion. Pen % fun % Pavilion www.biquge.info

"Braised pork. ”

The corners of Li Qin's mouth twitched, "I want to eat braised pork, why did I pour Hu Jin'er before?"

"It's not delicious!" Yu Fei frowned and replied, then looked at Li Qin seriously, "What you make is delicious." ”

Li Qin was a little stunned, and inexplicably felt that what this guy said seemed to be teasing her, but when she looked at his serious and clear little eyes, she immediately suppressed the doubts in her heart. However, in the end, there will still be some sweet feelings in my heart. So much so that he forgot to continue to tease him with Hu Jin'er giving him braised pork alone.

The braised pork made by Li Qin is indeed very different from what Hu Jin'er made.

First of all, the materials used are different.

What they brought to the Hu family was Houqiu meat, that is, the meat above the hind legs and below the tip of the buttocks. The meat here is almost all lean, with only a thin layer of fat under the skin, and the overall meat quality is older, and it will taste relatively woody, so it is not suitable for making pork belly. If you do it forcibly, it's best to add a little lard to it, otherwise you will feel a little choked when you eat it.

Li Qin used the part below the ribs that was close to the front legs. The meat in this place is fat and thin, with three layers of flowers, and the thickness of the fat and lean meat is comparable, and the thickness of a whole piece of pork belly is about one inch, which is the best choice for making braised pork. Moreover, the fat of the pork belly is easy to melt when heated, and the lean meat is not firewood when cooked for a long time, and the skin is cooked, and the skin of the meat can also make the soup thick and bright, and the color is attractive. The most important thing is that the pork belly itself already has a certain amount of oil, so there is no need to add lard at all, so that the original taste of the pork itself is retained, and the taste will be better.

Li Qin first cut all the pork belly into small squares slightly wider than his thumb, and then put them in a pot of cold water and began to cook the meat. Cooking meat in a cold pot is Li Qin's experience in making pork belly. A lot of meat is blanched in boiling water to make the outer layer of the meat firm quickly. And that's exactly what the soft and glutinous pork belly doesn't need. So, boiling meat in cold water avoids this point.

Taking advantage of the pork, Li Qin cut the ginger into slices and prepared rock sugar, star anise, soy sauce and salt.

After the water boiled, Li Qin skimmed off the foam and then fished out the meat.

At this time, brush the pan clean. Put soybean oil, heat it, add rock sugar and stir-fry slowly. At this time, the bottom of the pot can no longer be rushed to the fire, because if the fire is too urgent, it will make the sugar mushy and black, not only the color is not good-looking, but it will also have a bitter taste. So Li Qin asked Yu Fei to pull out some of the fire at the bottom of the pot, and only at the door of the stove pit. Until all the rock sugar melted and yellow bubbles began to bubble, Li Qin poured the pork belly into the pot, and at this time, Yu Fei cooperated with the firewood and put it at the bottom of the stove. Then add the ginger slices and soy sauce, stir-fry well, pour in hot water, and let the hot water cover the pork. At this time, add salt and ingredients, cover the pot and start simmering.

Stewed pork belly is simmering. So Li Qin asked Yu Fei to replace the firewood at the bottom of the pot with chopping wood, and the fire that was drawn out could be transferred to a small pot to start cooking.

When the meal is ready, the fire is about to be removed, and the braised pork is almost cooked. Yu Fei put the withdrawn fire back under the cauldron, and the pork belly began to boil rapidly.

It's a process of collecting the juice. Because the pork belly has a certain viscosity after adding sugar, it is particularly easy to paste the pot, Li Qin quickly and constantly stir-fried, and he had to be careful not to fry the meat loosely, and fried it dozens of times before the meat was fried out of bright oil, and at this time, it was perfect.

Yu Fei took a big gulp of the aroma of braised pork and said, "It's so fragrant!"

But instead of bringing the meat to the table at once, he scooped up the water and poured it into the pot and began to brush it.

Inexplicably, Li Qin felt a little warm. Today was completely Yu Fei's attack on her, but he was not greedy at all, and immediately cleaned up, looking ordinary, but also considerate.

Only eating braised pork was a little greasy, and Li Qin got some sweet and sour radish slices. This sweet and sour radish slice is still the leftover radish from the last time I made the radish. She cut the radish into thin slices and salted it for a while. After eating, Yu Fei cleaned up the pickled radish slices and soaked them in cold boiled water for a while, removing the excess salt and the spicy taste of the radish. After soaking for almost a stick of incense, Li Qin took out the radish skin, drained the water, then put the sugar in warm water to dissolve, and added some balsamic vinegar to make sweet and sour juice. Then he took out the clay pot, spread some radishes, drizzled some sweet and sour juice, and then spread and drizzled again until all the ingredients were used up. At this time, she covered the lid of the clay pot and sent it to the Westinghouse. After a night, this sweet and sour radish slice is ready, and it is very convenient to eat it as you go.

The meal for two people is simple, one cold and one hot, and it is enough to eat if it is large. Such a meal is best served with sorghum rice.

Sorghum rice is relatively rough, and it tastes a little throaty, of course, this is also relative to japonica rice, ordinary people, in winter, drink more porridge, whether it is sorghum rice or bud rice stubble rice, no matter whether you pull your throat or not, you can eat dry, it is very enviable.

But Li Qin didn't think about this. Her main thought was when she and Yu Fei were growing up. Although Yu Fei doesn't exercise much in winter, especially after leaving the Hu family, he is more in the cat winter, but he is tall and grows fast, if he can't keep up with his food, he will be too wronged. As for Li Qin, she is a little shorter than people of the same age at this time, and she will be thirteen this year. Her first menarche came in the summer of the fourteen-year-old in her previous life. As the old saying goes, when you have a period, you won't get any longer. In her previous life, she was very fast in this year, but in the end she only grew to five feet two inches, according to Li's mother, her height is very short in the family. Therefore, she also has to make up more, and she has to be longer than five feet five.

Yu Fei didn't have as many thoughts as Li Qin. Since Li Qin was with him, his diet has improved a lot. But Rao is what Li Qin does every day with flowers, and he always can't finish eating or eating enough. Let's just say that this braised pork is soft and glutinous, and it melts in the mouth, and he eats it one bite after another, and he is not tired at all. I don't have to worry about nausea if I eat too oily, because sorghum rice and sweet and sour radish slices are all grease things, although simple, but also very reasonable.

Seeing that the braised pork in a clay pot was about to bottom, Li Qin was also very convinced of her and Yu Fei's amount of food. Yu Fei was still praising beside him: "I'll just say that you make the best food!"