How to make braised pork with bean curd

Method. Material:

200g pork belly A little green onion, a little ginger, an appropriate amount of bean curd, rock sugar, light soy sauce, cooking wine, a little salt, monosodium glutamate, chicken essence, Sichuan pepper.

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

2. Take 3 pieces of bean curd and a little bean curd juice and stir well. 3. Put water in the pot, blanch the pork belly, and then rinse off the foam for later use.

4. Heat the oil in a hot pan, add rock sugar after the oil is hot, and fry the sugar color. Add the pork belly and stir well.

5. Pour in the stirred fermented bean curd juice and add an appropriate amount of light soy sauce. Add green onion and ginger slices, cooking wine, and stir-fry well.

6. Add boiling water that has not covered the meat surface, after boiling over high heat, cover and simmer over low heat until the meat is cooked to your liking, then reduce the juice on high heat and sprinkle with chopped green onions to decorate.

Practice 2. Step 1: Wash the pork and cut it into small pieces. Put a little oil in the pot, the oil is hot, put ginger slices, pour in the meat pieces and stir-fry. Simmer on high heat for 3 or 4 minutes until the fat is oiled out.

Step 2: Fry for about 10 minutes, see that the meat is slightly yellow on both sides, and there is already a lot of oil in the pan, then pour out the excess oil in the pan, add dark soy sauce, stir-fry, and let the meat fully color. Be sure to use dark soy sauce, the light color of the light soy sauce is poor, and the meat made is not good-looking.

Step 3: 3 pieces of bean curd, add some bean curd juice to mash the bean curd, add some sugar and cooking wine and stir well.

Step 4: Pour in the prepared bean curd, rock sugar, green onion and ginger. Stir-fry, add water to submerge the meat, and bring the heat to a boil and turn to low heat.

Step 5: Cook on low heat for about 30 minutes, when the soup is almost collected, collect a juice on high heat, add some chicken essence and you can get out of the pot.

Method three. 3 small pieces of pork belly and bean curd are fine.

Method: 1. Wash the pork with warm water and cut it into small pieces. Just put a little oil in the pan, put the ginger slices, pour in the meat pieces and stir-fry. Simmer on high heat for 5 to 6 minutes until the fat is oiled out.

2. Then add soy sauce and cooking wine and simmer for one minute.

3. Remove 3 pieces of bean curd, pour some bean curd juice to spoil the bean curd, add some sugar and liquor and stir evenly. Just add some water to submerge the meat.

4. Pour in the prepared fermented bean curd juice. After the fire boils, turn to low.

5. The low heat is about 30 to 40 minutes, and when the soup is almost collected, collect a juice on high heat, add some chicken essence and you can get out of the pot.

Teach you how to make braised pork with fermented bean curd, you can do it in a few steps, fat but not greasy.

Today I will share with you a recipe for braised pork, which does not need to be added with soy sauce, just replaced with another ingredient (milk curd), the color is bright and attractive, and it is very appetizing just by looking at it.

Ingredients: pork belly, milk curd, green onion, ginger, rock sugar, salt, oil, water.

Method: Wash the surface of the pork belly and cut into small pieces.

Slice the ginger and set aside. Milk curd is mashed with a spoon.

Pour water into the pot, add the sliced pork belly, add a little cooking wine and ginger slices to blanch. (Pork in a pot under cold water.) Blanch the pork belly and remove it and wash off the foam.

Heat the pot without oil, add the pork belly, and stir-fry the pork belly slightly to remove the excess oil. (This step is to force out the excess fat in the fatty part of the pork.) )

Stir well and serve.

Put an appropriate amount of rock sugar in the pot and fry the sugar color. (If you don't have rock sugar, white sugar is fine.) When the sugar is good, pour in the pork belly and stir-fry until the pork belly is evenly colored.

Pour in the mashed milk curd and stir-fry evenly.

Add an appropriate amount of hot water, add green onion knots and ginger slices, cover the pot and cook for 30 minutes.

Open the lid and add salt to taste, cover the pot and simmer for another 15 minutes, turn to high heat to reduce the juice. Remove from the pan.

Braised pork is a home-cooked dish and a traditional famous dish. Because the ingredients are ordinary, you can make it with pork belly, so it is a home-cooked dish. However, if you want to make it delicious, you must have a certain amount of chef skills to make a fatty but not greasy classic braised pork, such as Dongpo pork, which is a famous dish, and it is also braised pork.

The method of Dongpo meat is more elaborate and complex, so the braised pork is bright in color, fat but not greasy. Moreover, braised pork is not only a method of Dongpo meat, compared with Dongpo meat, other methods are relatively simple and trouble-free. The homely practices are very simple, for example, in "Longing for Life", Huang Lei's rice wine braised pork is very simple.

He used rice wine instead of water, and added a bottle of rice wine to stew the braised pork, which tasted very fragrant and fragrant, and under the effect of alcohol, the pork belly became fat but not greasy, and melted in the mouth.

Have you ever tried to make fatty but not greasy braised pork with only sugar and salt?

This needs to be fried with sugar, which can color the pork belly, and then pour it into water to stew, and there is no need to add soy sauce, and the braised pork is still bright in color, fat but not greasy.

However, this method is more professional, but also more difficult to operate, the ordinary home practice, generally add soy sauce, the color will not be so bright, but as long as the stewing time is enough, you can also achieve the effect of fat but not greasy.

How to make braised pork delicious? Today, I will share a method, without adding rice wine or soy sauce, it is still fat but not greasy, and it is fragrant and fragrant. The red bean curd used here is bright red in color and fragrant in taste, which is a perfect match for pork belly. Here's how to do it, let's take a look

Braised pork with fermented bean curd].

Ingredients: 500g pork belly, 2 pieces of bean curd, 1 tablespoon of bean curd juice, green onion and ginger, salt, sugar, cooking oil, cooking wine.

Method: In the first step, clean the pork belly, cut it into small pieces, then pot it under cold water, add green onions, ginger and cooking wine, boil over high heat, blanch and skim off the foam, and then remove it for later use.

In the second step, stir the bean curd with the fermented bean curd juice and set aside, then cut some green onion and ginger for later use.

Step 3: Heat the oil, add the pork belly and stir-fry for a while, so that the surface is slightly browned.

Step 4, then add green onion and ginger and stir-fry until fragrant, then pour in fermented bean curd, then fill with water, and cover the pork belly.

Step 5, add some salt and sugar, bring to a boil over high heat, turn to low heat and cover the lid and simmer, cook until the juice is collected, and finally the juice is collected on high heat, and you can turn off the heat and get out of the pot.

Bean curd is a good thing, not only can you roast pork belly, but also beef, chicken thighs, chicken wings, etc., because of the unique flavor, the dishes made are particularly fragrant.

A pot of good brine can be used to marinate vegetables, but also can be used to order tofu, many people may not know what the brine of the brine point tofu is, this is the old saying in the countryside that one thing drops one thing, mainly with the ingredients of the brine, let's take a look at the practice of brine tofu.

What is the brine of the brine point tofu?

Brine tofu, commonly known as old tofu, is made with salt brine (magnesium chloride) slurry, so what is the brine of brine point tofu? Its main ingredient is magnesium chloride, followed by sodium chloride, potassium chloride and trace elements, which have the effect of coagulating proteins, so they are used to order tofu, and this method of brine tofu is also called salt brine.

People who like to eat tofu know that in addition to this tofu, there are lactone tofu and gypsum tofu, and these three types of tofu have their own characteristics.

Lactone tofu: tofu made of gluconolactone as a coagulant, hence the name, this method is different from the traditional brine tofu method, and also helps to improve the water retention rate of tofu and reduce the loss of protein, so it can be made more than the conventional method. This kind of tofu is sold in supermarkets, as shown in the picture, it has a delicate and shiny texture, and has a good adaptability to hygiene and taste.

Gypsum tofu: Tofu made by using calcium sulfate slurry, commonly known as "tender tofu".", its calcium content is not as good as brine tofu, but the same and lactone tofu has the same delicate texture and water content, in addition to its white color, and rich in protein, but compared with brine tofu, the calcium content is insufficient, not to drink stir-fried food, more suitable for use in hot pot or soup.

Preparation of brine tofu.

First, cut the tofu into chunks with a thickness of about 1 cm. Then remove from the oil pan and fry the tofu slices over low heat until golden brown on both sides. After that, add salt, brown sugar, pepper, soy sauce, monosodium glutamate, water and ginger (green onion) and bring to a boil over high heat.

Finally, put the fried tofu in and cook for 3 minutes. Put the tofu in a bowl, pour the marinade into the pot, soak for more than 3 hours, and cut it into slices diagonally.

The above is the relevant introduction to the practice of brine tofu, knowing what the brine of brine point tofu is, it is actually a method to make tofu using the principle of reflection. Tofu is rich in protein, and it is a complete protein, containing eight kinds of amino acids required by the human body, and its nutritional value is very high.

There are two reasons for putting fermented bean curd in braised pork, one is to increase the color of braised pork to make it red and bright, and the other is to increase the flavor of braised pork.

The reason why you need to put bean curd in the braised pork is because the bean curd can add a salty flavor to the braised pork, and it is also fragrant, which is very good.

Braised pork is eaten, so the side milk is put because it will be more fragrant and flavorful. The taste is better.

I think it's for seasoning, or for coloring, because the bean curd is more red, so in this case, the color of the braised pork will also turn red, and there is some special flavor in the bean curd, so you may be able to taste it if you put it in the braised pork.

When I make braised pork, I don't put bean curd, and some people make braised pork with bean curd because it is for seasoning or coloring.

The braised pork is topped with tofu to make it taste more unique, and when you eat it, it is even more distinctive.

Putting bean curd in braised pork can improve the color of braised pork, and the taste is particularly delicious.

Braised pork is generally not a condiment such as fermented bean curd, unless some people have a special hobby.

The addition of fermented bean curd to the braised pork can increase the flavor of the meat.

Putting bean curd in braised pork has two functions, one is to flavor it, and the other is to make the color of the braised pork look better.

Because the braised pork must be red to look good and delicious, and then put in the tofu milk to make it even more delicious.

Braised pork is filled with fermented bean curd, one is to increase the flavor of the braised pork, and the other is to increase its color, which is very delicious.

Why is the bean curd in the braised pork mainly for the sake of flavor adjustment and color?

Adding fermented bean curd juice to braised pork can not only improve the umami, but also make the color oily, fat but not greasy, and more delicious! Clean the pork belly, cut it into large pieces, cook in a pot under cold water for 2 minutes, remove it, wash it and set aside. 2.

Put 2-3 pieces of bean curd in a bowl, crush it, pour in a little bean curd juice, stir well and set aside! 3.Pour a little oil into the pot, add 15 white sugar, stir-fry over low heat until golden brown, pour in the pork belly, add green onion and ginger, stir-fry evenly to make the pork belly completely colored.

Pour in the fermented bean curd juice and fry thoroughly, fry evenly, add star anise, cinnamon, bay leaves, salt, cooking wine, light soy sauce, pour in boiling water to cover the pork, and simmer over medium-low heat for 30 minutes. 4.Turn on the high heat to reduce the juice, add the charming chopped green onion, and serve!

The pork belly that comes out of this way is delicious and melts in your mouth!

Fermented bean curd meat recipe one.

1. First of all, remove the prepared pork belly and blanch it, then cut it into even pieces and set aside;

2. Clean the lettuce and set aside;

3. Spread the pork belly pieces evenly with soy sauce and set aside;

4. Heat oil in a pan, add the pork belly and fry it until golden brown, drain the oil and set aside;

5. Start another pot, add an appropriate amount of cooking oil, green onion knots, ginger pieces and stir-fry to bring out the fragrance, then pour in the appropriate amount of Shao wine, southern milk, soy sauce, monosodium glutamate, star anise, etc., add the pork belly to high heat and boil, then turn to low heat and simmer for 2-3 hours, then collect the juice and put it on the plate.

Sufu meat method two.

1. Clean the pork belly and cut it into pieces, then put it in a pot under cold water, boil it, remove and rinse the floating powder;

2. Add an appropriate amount of cooking oil to the pot and heat it, add rock sugar, fry the sugar color, and then add the pork belly to stir-fry quickly, so that the sugar color is evenly stained with the pork belly;

3. Take the cool bean curd, add an appropriate amount of bean curd juice to melt, filter and pour it into the pot to continue stir-frying;

4. Add an appropriate amount of dark soy sauce and cooking wine to the pot and stir-fry evenly, then add an appropriate amount of boiling water to cover the pork belly, then add green onion and ginger and other high heat to boil, then turn to low heat and simmer for an hour, add an appropriate amount of salt and chicken essence to taste after boiling, and then you can eat.

Method 3 of fermented bean curd meat.

1. After mashing the red bean curd, add an appropriate amount of cooking wine and dark soy sauce and stir it into fermented bean curd juice for later use;

2. After cleaning the pork, cut it into pieces and blanching it, then remove it and set aside;

3. Add the pork belly to the pot, pour in the water that has not covered the meat, then add an appropriate amount of green onion and ginger, spices, rock sugar, fermented bean curd juice and other high heat to boil, then turn to low heat and simmer for 30 minutes before serving.

Ingredients: pork, fermented bean curd, sugar.

Operation: 1: Cut the meat into thin slices and let it sit for 5 minutes with salt and wine.

2: Stir-fry in a pan to force out the fat so that it doesn't taste greasy. Set aside.

3) Add 2 tablespoons of sugar to a pot and sauté the sugar to color brown. When the color of the sugar turns into golden juice, turn off the heat (so as not to paste off), pour in the meat, continue to stir-fry, **continue to fry, when the meat is colored, put it out for later use.

4: Pour some water into the pot, put in 2 pieces of rose bean curd, beat the bean curd completely, put a few small pieces of garlic and a few slices of ginger in the bean curd juice, pour in the meat, bring to a boil, and when the juice is almost done, put some chicken essence and chopped green onion.