Why add some vinegar when making braised pork, and why can t you put vinegar when stir frying meat

From the point of view of food chemistry, the vinegar added to braised pork plays two roles: first, vinegar can promote the hydrolysis of protein into amino acids and short peptides under heating conditions, so that the roasted meat tastes delicious and mellow, and at the same time makes the protein in the meat easier to be digested and absorbed by the human body; The second is that vinegar is combined with ethanol in cooking wine and fatty acids hydrolyzed from fat in meat to form fatty acid esters and ethyl acetate, the formation of these esters not only increases the aroma of dishes, but also promotes the hydrolysis of fat, reduces the fat content in dishes, and plays a role in relieving greasy and increasing flavor.

Cut the white meat into pieces of the appropriate size. Then blanch in boiling water for 5 minutes to remove the fishy smell and remove the foam! (Secret ingredient: It's best to add some liquor!) ）

Prepare the seasoning first: Sichuan pepper, spices, cinnamon, ginger, green onions, cooking wine, soy sauce Wok put a little oil, add white sugar, and fry the sugar.

To achieve the success of the enamel stir-fry, immediately put down the prepared seasoning and put in the meat pieces! (It's about to be bubbling a little bit!) ）

You can also put some dried chili peppers into it and stir-fry them together, the color can be brighter, and the taste will be richer.

Once the color is good, you can add water, and then wait for the water to boil After the water boils, put the fire on a small simmer and you're done! You can wait for about two hours to wait for the water to run out, add salt, and reduce the juice on high heat!

Braised pork can be vinegared, braised pork with vinegar can enhance the flavor, braised pork will also be cooked faster, the meat will be more fragrant, delicate, and it is also conducive to human absorption and digestion. However, it is recommended to add 2 3 drops of vinegar when blanching the pork belly, otherwise adding too much vinegar will affect the taste of the braised pork.

Braised pork, a famous popular dish, all major cuisines have their own characteristics of braised pork. It uses pork belly as the main ingredient, and it is best to use fat and thin three-layer meat (pork belly) to do, and the pot is mainly made of casserole, and the meat is fat and thin, sweet and soft, nutritious, and melts in the mouth. Braised pork is widely spread in various parts of our country, and there are as many as twenty or thirty kinds of methods, which have certain nutritional value.

When stir-frying meat, we often add some cornstarch before stir-frying, so that the meat can be marinated first, and a lot of ingredients will be added when stir-frying, chili peppers are usually necessary, and then garlic and green onions are also commonly used condiments. Peppers, garlic, and green onions are enough to cover up the fishy smell of meat, and although white vinegar has the effect of removing fishiness, it is still rarely used for stir-frying meat.

But the stew is different, in order to ensure that the stewed soup is original and nutritious, there are very few ingredients added, almost no addition, at most a few slices of ginger and a few drops of salt, but in order to make the broth more nutritious, it is still necessary to add a few drops of white vinegar when stewing the soup. Because calcium can only be released well in an acidic environment, so as to increase the nutrition of the soup, which is conducive to the absorption of the stomach and intestines, and white vinegar can also reduce the smell of meat and play a role in increasing the flavor.

Yes, half of the stir-fried meat dishes are used to cook vinegar at the end, which can play a role in removing odors and relieving greasy and add a sour aroma, but you won't taste sour.

Vinegar is used in every household cooking. Proper addition of vinegar can not only play a role in disinfection, but also make the color of the dish more vibrant. So what are the benefits of adding vinegar to stir-frying? Here's an introduction to the benefits of stir-frying with vinegar.

First of all, adding some vinegar when cooking can increase appetite, especially for the elderly who have lost their appetite, adding some vinegar when cold dishes, which is not only crisp and refreshing, but also can increase appetite.

Secondly, vinegar can act as a "catalyst". Adding vinegar to cooking dishes can make the chemical structure of water-soluble vitamins and vitamin C in food more stable and less likely to be destroyed by cooking, thus protecting the nutrients in food. In addition, vinegar can also dissolve plant fibers and animal bones, and put some vinegar when cooking fish, stewed meat, and stewed pork ribs, which can dissolve the calcium in it, so as to facilitate the absorption of the body and prevent osteoporosis of the elderly.

Thirdly, for those elderly people who have been suffering from high blood pressure all year round, vinegar can be used as a substitute for salt, effectively reducing the intake of sodium salt, thereby controlling the rise in blood pressure. Moreover, after vinegar is absorbed by the human body, it can promote fat decomposition and prevent the deposition of cholesterol in the blood vessel wall, which also has a certain effect on the prevention of cardiovascular diseases in the elderly.

Finally, from the perspective of traditional Chinese medicine, vinegar tastes sour and bitter, and has the effects of dispersing silt, detoxifying, and killing insects. It is effective in improving the acidic environment of the stomach and inhibiting the reproduction of harmful bacteria.

The elderly need to pay special attention to the method, not to drink directly, but to add to the dish to eat. Because vinegar is acidic, if not diluted, it will damage the gastric mucosa, cause acute gastritis and gastric ulcers, and may even cause heavy bleeding in the upper gastrointestinal tract.

When cooking carrots and green vegetables, avoid adding vinegar. Because heating will accelerate the chemical reaction between acetic acid and nutrients in the dish, for example, the carotene content will be reduced, and the chlorophyll will also be destroyed under the action of acetic acid.

Whether to put vinegar or not is mainly to see what to do to cook meat, some do not need to put wax, and some need to put vinegar. Roast meat with vinegar is mainly to remove the fishy flavor and enhance the taste, such as braised pork.

To prepare the braised pork, first prepare the ingredients: pork belly: 500 grams, rock sugar:

50 grams, dried chili peppers: 5 grams, cinnamon: 1 piece, star anise:

3, fragrant slices: 3 slices, garlic cloves: 3, ginger slices:

7 grams, shallots: 1 shallot, salt: 2 grams, vinegar:

Amount. 1. Wash and cut the pork belly into pieces for later use.

2. Pour oil into the pot and cook over high heat until it is 70% hot.

3. Add the pork belly and fry over high heat until it changes color.

4. Pour oil into the pot, add rock sugar, stir-fry the sugar over low heat, add the pork belly, and stir-fry evenly.

5. Add dried chili, star anise, cinnamon, bay leaves, garlic cloves, ginger slices, shallots, vinegar and stir-fry evenly.

6. Add water, bring to a boil over high heat, turn to low heat and cook for 90 minutes.

7. Add salt to taste before cooking.

You don't need to put vinegar when you grill meat, this is according to your own taste, because if you put too much vinegar, this is not delicious, you can put some starch appropriately. In this way, the meat can be eaten to be particularly tender.

When making braised pork, you can put some vinegar, vinegar can promote the hydrolysis of protein into amino acids and short peptides under heating conditions, so that the cooked meat tastes fragrant and mellow, and at the same time makes the protein in the meat easier to be digested and absorbed by the human body.

Because adding vinegar will make the meat more tender and tasty, and it can also make the meat richer during cooking, there is no doubt about it, so adding some vinegar is good for the meat.

Roasting meat and putting some vinegar at the right time can not only remove the smell of meat, but also make meat food easier to cook!

When roasting the meat, you can put some vinegar appropriately, which is easy to cook the meat quickly and can remove the fishiness.

Depending on the tastes of each place and each person, those who are vegetarian are another matter!

Why do you want to fry the sugar color to make braised pork, can't you just put soy sauce in the sugar? In fact, it's not that it can't be done, it's just that compared to fried sugar, the effect of soy sauce is not as good as that of sugar, since it is making braised pork, then it is definitely not possible to waste ingredients to make braised pork the most authentic, best and most delicious. The dish of braised pork may be regarded as the most homely hard dish, and generally friends who love meat will make a meal of braised pork every once in a while to feast on it, not to mention those who love braised pork.

First of all, let's learn how to make braised pork, and then compare the difference between using soy sauce to color and using sugar color according to the method of cooking it. Generally speaking, the easiest way to color is to use soy sauce, and the most authentic way is to use sugar color with soy sauce, using sugar color is the most effective and convenient method.

Ingredients: pork belly, cooking wine, ginger, star anise, cinnamon, dried peppercorns, dried chilies, salt, light soy sauce, dark soy sauce, shallots, rock sugar, cooking oil.

The production method is to use fresh pork belly, rinse it with water first, and then remove the skin of the pork hair with fire for later use.

Put the pork belly into the pot, then add water, then add ginger slices and cooking wine to the pot and bring to a boil over high heat.

Use a spoon to skim off the foam in the pot, then remove the pork belly, soak it in water, and cut the pork belly pieces into mahjong-sized cubes for later use.

Add a little cooking oil to the pot, put the blanched pork belly into the pot and stir-fry until the surface of the pork belly turns brown and the excess fat flows out.

Pour out the excess fat from the pan, then add two pieces of star anise, two pieces of cinnamon, a little dried chili pepper and dried peppercorns to the pan, and continue to stir-fry to let the pork belly absorb the flavor.

After stir-frying, you can directly pick out the pork belly pieces and place them on a plate for later use, and the fried ingredients can be discarded.

Add cooking oil to the pot, after the oil is heated, put the rock sugar into the pot and fry the sugar color, turn to low heat to let the oil slowly heat the rock sugar and melt the rock sugar, and then stir constantly, so that the rock sugar can be integrated with the oil and turn until the jujube is bubbling.

At this time, add a little water to the pot to dissolve the sugar, and then put the pork belly into the pot and stir-fry to color.

After stir-frying, add water to the pot, then add an appropriate amount of salt, add light soy sauce and dark soy sauce, stir evenly, then turn on high heat and continue to heat, and immediately turn to low heat after boiling.

Cook for about 20 minutes to allow the pork belly pieces to fully absorb the flavor, then turn on high heat to reduce the juice, when the pork belly broth becomes thick, you can put it on a plate and sprinkle a little green onion to eat.

Yes, the meat made by stir-frying sugar will be particularly bright, crystal clear, and the flavor of the stir-fried will be much better than the taste of soy sauce directly, well, but if you don't master the heat well, or if you put too much sugar, it will be very greasy to eat, and it is more convenient to put soy sauce directly.

Because the braised pork should not only be colored, but also increase its taste, if the sugar color is fried, it will enrich his sweet taste, so that the braised pork will not be so greasy to eat, if you put soy sauce directly, not only will it lose that sweet taste, but also add a trace of greasyness.

Why do you want to fry the sugar color when making braised pork, it is also okay to put soy sauce directly, but it is not as delicious as the fried sugar color. That's why, because stir-frying the sugar color will make the braised fish more attractive in color and bring out more of the meat's umami flavor.

Because the color of fried sugar will make the color of the braised pork more red and bright, you can put soy sauce, but the color of the boiled braised pork is not as good as the braised pork made with the color of fried sugar.

Vinegar in braised meat dishes can promote the rapid ripening of meat, because the vinegar will slowly disappear as the water in the dish evaporates during the heating process.

Method: Ingredients: pork belly, soy sauce, cooking wine, salt, rock sugar, green onion, vinegar, ginger, star anise, bay leaves, cinnamon.

1. Prepare a piece of pork belly.

2. Cut into pieces, soak in cold water for a while, and then boil to skim off the blood foam.

3. Add an appropriate amount of oil to the pot, stir-fry the pork belly to remove the oil and put it out.

<>5. Add a small amount of water to the pot, melt an appropriate amount of rock sugar, add the pork belly and fry until it is colored, add water, then add soy sauce, cooking wine, green onion, ginger, vinegar and other ingredients, and simmer over low heat for about two hours.

6. After the meat is soft and rotten, turn on the high heat, add an appropriate amount of salt to taste, and add a small amount of rock sugar to color, and then remove the juice from the pot.

The effect of adding vinegar to braised pork:

1. Vinegar can promote the hydrolysis of protein into amino acids and short peptides under heating conditions, so that the cooked meat tastes fragrant and mellow, and at the same time makes the protein in the meat easier to be digested and absorbed by the human body.

2. Vinegar is combined with ethanol in cooking wine and fatty acids hydrolyzed from fat in meat to form fatty acid esters and ethyl acetate, the formation of these esters not only increases the aroma of dishes, but also promotes the hydrolysis of fat, reduces the fat content in dishes, and plays a role in relieving greasy and increasing flavor.

The method is as follows: 1. Cut the pork belly into 1 cm square;

2. Put oil in the pot, add sugar after heating, and fry until the branch paste is transported.

3. Pour in the cut meat and seasonings, stir-fry on high heat for 3 minutes;

4. Add an appropriate amount of salt, dark soy sauce, vinegar, sugar, cooking wine, chicken essence, and clear soup until the meat is submerged for 3 mm, and bring to a boil over high heat

5. Pour into a stew pot and boil for 1 and a half hours, add green peppers, add coriander, and simmer for 3 minutes. Nuclear filial piety.