At the same time, the minerals contained in sweet potato starch also play a very important role in maintaining and regulating human body functions, such as calcium and magnesium contained in it, which can prevent osteoporosis; The potassium contained in sweet potato starch is beneficial in lowering blood pressure. As a result www.biquge.info starch obtained from sweet potato processing has become one of the indispensable foods in people's daily lives.

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Not to be outdone, the chef on the other side makes braised pork!

Braised pork is one of the hot recipes. With pork belly as the main ingredient, it is best to choose a three-layer meat (pork belly) with fat and lean sides. The cooking technique of braised pork is mainly in a casserole, which is fat and thin, sweet and fluffy, and melts in the mouth. Braised pork is widely spread throughout our country and is a famous popular dish.

Braised pork is a classic Chinese dish, with a fat but not greasy taste, soft and glutinous and sweet, and is a delicacy suitable for all ages. At the same time, braised pork is also rich in collagen, which is a good dish for beauty and skin elasticity. Of course, braised pork has a sweet taste and should not be eaten too much, and patients with high blood sugar and high blood lipids should eat it with caution. The cooking technique of braised pork is mainly in a casserole, which is fat and thin, sweet and fluffy, and melts in the mouth. Braised pork is widely spread throughout China and is a well-known popular dish.

In 1912, the French chemist L.C. Maillard discovered that amino acids or proteins are mixed with glucose and heated to form a brown substance. This type of reaction is called the Maillard reaction. As long as the temperature is not high, when the braised pork is cooked, the brown substance produced is not only non-toxic, but also fragrant and attractive, which is the hero of the braised pork becoming a delicacy.

When burning braised pork, sugar should be added, in addition to seasoning, sugar will also increase the fragrance and color, there are many masters of the braised pork taste very good, in addition to other condiments, the key is that the amount of sugar they add, the heat is properly handled, the Maillard reaction product produced is good, and inadvertently became a master of Maillard reaction.

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The chef prepared pork belly, dark soy sauce, star anise, ginger, pepper, hemp oil, rock sugar, garlic, and salt to prepare the ingredients, and the pork belly was washed and cut into mahjong cubes. Heat the pot and put sesame oil, stir-fry ginger slices, garlic, peppercorns, star anise; Pour in the pork belly and stir-fry until slightly charred on both sides, add cooking wine or white wine, soy sauce and rock sugar.

Transfer to the casserole and add an appropriate amount of boiling water, simmer for an hour, pay attention to turning over frequently, on the one hand, evenly colored, on the other hand, to avoid the pork skin sticking to the pan. Sprinkle some pepper and salt before removing from the pan and you're done. Serve it out, set it well, and the appetite will be better......

Cut the pork belly with skin into square pieces, and cut the green onion and ginger into large slices.

Put oil in the pot and heat it, put in the sugar and stir-fry, put in the meat pieces when it becomes sugar, add an appropriate amount of water, season with soy sauce, refined salt, sugar, green onion slices, ginger slices, star anise, bay leaves, change to low heat and simmer for 1-1.5 hours.

Wash the pork belly and cut into small cubes; 2. Put a teaspoon of oil in a pot and cook until it is slightly hot, add rock sugar and stir-fry until the rock sugar is completely melted; Pour in the diced meat and stir-fry so that it is evenly coated with syrup; Add an appropriate amount of boiling water, add dark soy sauce, cover the pot with a lid on the marinated seasoning packet, and simmer over low heat for about 40 minutes until the juice is dry.

At the same time, there are also high-quality pork belly, stewed meat packets, green onions, rock sugar, and tea. Ginger and garlic, star anise, cardamom, sand kernels, cinnamon, bay leaves, tangerine peel, dried chili peppers, white sugar, salt, soy sauce, Shao wine.

Cut the pork belly into strips and blanch it in cold water to remove the blood. Blanch and set. (Don't cut the pieces and blanch them, the braised pork should be out of shape, and the finished product will not be beautiful) take it out and let it cool and cut the same big square; Put a little oil in a pot and stir-fry chives, ginger and garlic spices; Add the meat pieces and stir-fry (stir-fry the oil in the meat); Put a little oil in the pot, pour in the white sugar, and fry the sugar;

Fry until the sugar turns jujube red, turn off the low heat; Quickly turn off the heat and pour boiling water into the braised pork (this is a crucial step in the braised pork, which is the flavor of caramel, which will make the braised pork fragrant with a slight caramel flavor); Pour it into the meat, add a little Shao wine, boil water, and add tea leaves to remove the fishy smell and cook quickly.

Finally, add soy sauce to adjust the color and add salt to taste; Put it in a deep pot, put boiling water on high heat, skim off the foam, change to low heat and cook for 45 minutes; Change back to a wok and put rock sugar on high heat to make the juice sticky, and garnish the chives. (The juice is thick and fragrant, and it is more than addictive when poured over the rice.) ）

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In fact, there are other methods, such as using 500 grams of pork belly, 3 tablespoons of soy sauce, 2 tablespoons of Shao wine, 3 tablespoons of sugar, 2 large ingredients, an appropriate amount of salt, an appropriate amount of green onions, and an appropriate amount of ginger.

Wash the pork and cut it into pieces of appropriate size, put it in a pot of boiling water and cook for 5 minutes, wash it with water, and set aside; Put the wok on medium heat, pour in 3 tablespoons of oil, add the sugar and heat, when the sugar is completely melted and small bubbles bubble on the edges, pour in the boiled pork;

Stir-fry the meat pieces for 5 minutes, fry the sugar evenly on the meat pieces, pour out some of the oil in the pot, fry the green onions, ginger slices, and ingredients slightly, add soy sauce and plenty of water;

and an appropriate amount of salt, after boiling over a high fire, turn to low heat and simmer until the pork is cooked and rotten, and then remove from the pot. When sugar-colored pork, be sure to stir-fry thoroughly; Pour out some of the oil to avoid being too greasy after the dish is ready; Add water as much as possible at one time,

If you need to add water during the simmering process, you must add boiling water; Friends with conditions can also add some fennel when increasing the ingredients.

Wash the pork belly with skin and cut it into mahjong pieces; Rinse dry hawthorn slices with water. Fill a basin with cold water, add a tablespoon of cooking wine, add the pork belly cubes, and soak for 15 minutes.

Put the soaked pork belly and dried hawthorn slices into a casserole and add enough water, at least two inches above the meat pieces. Bring to a boil over high heat for 30 minutes, using a spoon to remove the foam from the surface.

Turn to low heat and bring to a slight boil for an hour and a half. (In the middle, I stamped a grease filter cloth bought in the supermarket to help remove some of the oil, so I don't need to do it if I don't have it.) )

Transfer to a wok, pour in a tablespoon of dark soy sauce and simmer over medium heat for 30 minutes until the soup thickens. Add the caster sugar. Cook until the juice is thick, add a little salt to adjust the taste, and finally add sesame oil out of the pan.

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Braised pork belly with skin in casserole, wash it, cut it into pieces, and put it in a casserole; Put ginger, rock sugar, dark soy sauce, sliced shiitake mushrooms, chestnuts and cinnamon in a casserole; Put a small amount of water in the casserole (500 grams of meat, some shiitake mushrooms and other ingredients, put a bowl of water); Bring the pot to a boil over high heat, then reduce the heat to low for 20 minutes;

After 20 minutes, stay by the stove, turn on the heat slightly, and turn off the heat when the pot is about to dry. For fast, fragrant, and satisfying cravings, you can add ingredients such as shiitake mushrooms and chestnuts according to your taste, and increase or decrease the amount of rock sugar as appropriate. The finished dish is neat, the color is brown and red, the flesh is soft, 750 grams of chestnut crispy pork belly with skin, 300 grams of chestnut, and 25 grams of wet starch

Cut the pork into pieces, marinate well with sugar, put it in an oil pan and fry it for a while, then remove it. Add the green onion and ginger to the pan and stir-fry slightly.