What role does beer play in making braised pork?

Hello, happy with your question. Braised pork can be boiled with beer. The beer-roasted meat is very crispy, fat but not greasy, crispy and fragrant.

The pork belly should be of the highest quality, not too fat, not too lean, fat and thin are appropriate. The color of the fried sugar is very crucial, and the success or failure of the whole dish is in one fell swoop. The heat is very important, not too big, after adding the sugar, the spatula does not leave the pot, and gently stirs until the sugar is completely melted, the color turns red, and the oil pan is blistered.

If the heat is too large, it will be easy to paste, the sugar color will also turn black, and it is easy to agglomerate, and the fire is too small, and it is not easy to color.

Home recipe for braised pork with beer.

Ingredients: 770g pork belly, 2g salt, 8g soy sauce, 20g rock sugar, 3 slices of ginger, 2 cloves of garlic, 1 star anise, 4g of cooking wine, appropriate amount of balsamic vinegar blended oil, 330ml of beer, 1 bay leaf.

Method. 1. Wash the pork belly and cut it into small pieces, cut the garlic cloves and ginger slices; Star anise, bay leaf rinse.

2. Add a little oil to the pot and heat it, put the pork belly in, stir-fry over medium-low heat until the meat changes color, add 4g of cooking wine and continue to stir-fry.

3. Then add rock sugar and stir-fry, add garlic cloves, ginger slices, star anise, and bay leaves and stir-fry until fragrant.

4. Wait until the ingredients are fragrant, add balsamic vinegar and soy sauce, and slowly stir-fry over medium heat until the meat pieces are colored.

5. Pour in beer, the amount of beer should probably be less than the meat pieces.

6. Cover the pot, turn to low heat and simmer for about 40 minutes, cover the pot, after the soup is thick, sprinkle a little salt and stir well, turn on the high heat to reduce the juice.

A case of beer had been sitting there for a long time and no one had touched it. Neither likes to drink beer nor can it be wasted. To make braised pork today, I just use beer instead of water, beer can not only remove the smell but also enhance the fragrance, and the braised pork cooked with beer is particularly fragrant and glutinous.

Ingredient breakdown. Pork belly, green onion and ginger, white sugar, cinnamon, cooking wine, grass coar, beer, rock sugar, star anise, grass fruit, salt.

1. Rinse the pork belly and cut it into pieces of three or four centimeters square.

2. Blanch the cut pork belly to remove the blood foam, remove it and set aside.

3. Put a small half bowl of water in the pot and add an appropriate amount of sugar. (about 40 grams).

4. Add sugar and boil over medium heat until it begins to bubble.

5. The sugar is boiled until it is dark amber and has dense bubbles, and then you can quickly put in the pork belly. (It must be fast, after reaching this level, the sugar color will be fried in more than ten seconds, and it will be bitter).

6. Quickly pour in the blanched pork belly and stir-fry.

7. Stir-fry quickly until the sugar is wrapped in the pork belly.

8. Add beer slightly better than pork belly, and if the beer is not enough, you can add some water.

9. Add all the seasonings.

10. Add cooking wine.

11、.After boiling over high heat, change to low heat.

12. After about 40 minutes, the soup is reduced, the pork belly is soft and rotten, and the seasonings such as green onion and ginger and cinnamon are not used.

13. Add an appropriate amount of salt and cook here for 10 minutes.

14. Finally, reduce the juice on high heat, and the soup is thick and a quarter of it can be left.

Beer and braised are not the only pairings, but they are also an excellent pairing.

The reason is simple, in the process of making braised pork, there is a reaction called Maillard, which will produce a substance containing purines, which ultimately forms an important reason why braised pork has such a unique and attractive aroma. This is where beer comes in, as it speeds up the formation of this purine and makes the aroma more intense.

In addition, beer can also play a role in its own moisture or cooking wine, one is that beer contains a certain amount of it, which is a very good seasoning to cover all the fishy smell of the meat itself; Another reason is that it acts as the water needed during the cooking process.

The meat cooked by beer is crispy and fragrant. In addition to the aroma of the food itself, it also has a faint beer aroma, a lack of direct moisture, and a pungent taste of cooking wine, which can be said to be a cooking method that most people will fall in love with after eating.

It is very simple to use the simplest braised pork to make an example.

1.Choose the best pork belly and cut into cubes. Add water to a pot, then add the pork belly and a little cooking wine and bring to a boil over high heat. Some ginger slices can also be added here. After the water boils, simmer for 10-15 minutes, remove and drain the water.

2.Add oil to the wok and stir-fry with a little rock sugar until it melts and changes color, then add the pork belly and continue to stir-fry until the pork belly turns bright red.

3.Add chopped green onions, ginger and garlic, star anise, bay leaves, cinnamon, light soy sauce, and oil consumption to the pot, stir-fry evenly and add beer, then add an appropriate amount of salt and chicken essence, cover the pot, turn to low heat and simmer for about 40 minutes after boiling over high heat.

In this way, a plate of braised pork is ready. The braised pork cooked by beer is soft but not greasy, and it is full of color and flavor.

In addition, beer is also very useful in the cooking of food, such as beer duck, roast beef and other braised delicacies.

The ingredients of beer can promote the meat to be softer and glutinous, which can make the braised pork taste more delicious, so you can put some beer in it when making braised pork. Many people prefer to eat braised pork, but it should also be noted that braised pork is relatively high in calories, and there is too much fat and cholesterol, so you can't eat too much often. The main components of beer are barley malt, hops, yeast, water.

There are also most countries or regions that add auxiliary raw materials such as corn, rice, sucrose, wheat, starch, fruit, honey, etc. to beer. These auxiliary ingredients give the beer a different flavor, such as American beers are mostly added with corn, which makes it have a lighter taste; In Taiwan and Japan, it is customary to add rice to make the taste slightly sweeter; German beer has a rich and mellow taste without auxiliary ingredients.

What is the calorie high of braised pork, 227 kcal The calories contained in it need to be consumed in calisthenics minutes. Each 100 grams of this food contains: grams of carbohydrates; fat grams; Protein grams.

Serve sparingly. Although the energy content of braised pork is very high, people know that they often pay attention to the amount of control when eating, if they can control the intake of other high-sugar foods, some can avoid obesity, and when eating braised pork, they can only eat lean meat and eat less fatty part, so as to avoid obesity to the greatest extent.

How much braised pork is appropriate to eat at one time: about 100g of braised pork is the most appropriate. The energy content of 100g of braised pork is about 5000 kcal, people need to consume a lot of energy every day, and deliberately control the amount of staple food while eating braised pork, reduce the intake of sugar, and avoid obesity to the greatest extent.

Contraindications: 1. Braised pork is a high-fat food, which has the risk of increasing blood lipids and inducing chronic diseases such as hypertension.

2. Braised pork belongs to traditional Chinese medicine"Thick flavor of ointment"If you eat too often, it is easy to cause internal heat, or become angry, and can even form diabetes, coronary heart disease, arteriosclerosis and other stubborn diseases.

3. Eating too much braised pork at one time will cause malabsorption and cause diarrhea, especially in patients with hepatobiliary system diseases and gastrointestinal diseases.

Beer plays a role in seasoning when making braised pork, and also has the effect of increasing the freshness and tenderness of grapefruit.

Freshness and fishiness, odor and fragrance.

You can. Adding beer to braised pork will make it even more delicious. Some purine compounds are produced during the cooking of soy sauce pork, which helps to develop the characteristic flavor of the pork.

The composition of beer also contains a certain purine substance, so it can speed up the production progress of purines, and it can also reduce the greasy feeling of braised pork and make the flavor of braised pork more intense. Adding beer to the pork stew can make the meat more elastic and reduce the odor. Everyone has different cooking styles and tastes, and you can make a stew without beer.

To make braised pork and add beer, fry the meat and cook it with an appropriate amount of beer. To make braised pork, you need to choose pork belly with skin, which is more elastic.

<> when cooking braised pork, you can put beer. The ingredients of the beer can promote the softness and waxiness of the meat, making the braised pork taste more delicious, so you can put some beer in it when making the braised pork. Many people like to eat braised pork, but we should also be aware that braised pork is high in calories and has too much fat and cholesterol, so usually not too much.

The main ingredients of beer are malted barley, hops, yeast, and water. There are also most countries or regions that add corn, rice, sucrose, wheat, starch, fruits, honey and other accessories to beer. These auxiliary ingredients make the beer present different flavors, such as American beers are mostly added with corn, which makes them lighter in taste; Taiwan and Japan are accustomed to adding rice to make it taste slightly sweeter; German beer contains no adjuncts and has a rich and mellow taste.

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Making braised pork at home can not only be eaten to the fullest, but also clean and hygienic, and beer can be put when making braised pork, and beer can play a role in removing the smell and increasing the freshness.

You can put beer in making braised pork at home, which can make the meat more fragrant, and can remove the fishy smell of the meat, and can also make the meat more delicious, more beautiful in color, and more tasteful.

I think it's okay to put it, and the advantage is that the taste is particularly delicious. The meat is not particularly greasy. It melts in your mouth. Very fragrant.

Benefit 1: Remove the fish.

No matter how good and fresh the pork belly is, it will have a fishy smell, even after blanching to remove the odor, it is inevitable that there will still be a faint odor. The beer is made by fermenting grain, with a fresh aroma of grain, which can completely mask this fishy smell and make the pork belly taste better.

Benefit 2: Make the meat elastic.

When the beer and pork belly are simmered together for a long time, the special substances in the beer will make the pork belly relax and become elastic, and it tastes super good!

Benefit 3: More mellow.

Braised pork is a carbonylamine reaction during the firing process. In this reaction, purine-containing substances are generated, and beer contains a certain amount of purine substances, which accelerates the process of this reaction, thus making its unique aroma more intense!

Therefore, with beer, there will be this fat but not greasy, crispy and fragrant, tender and mellow braised pork. And the beer should not be put early, just put it at the end of the simmer!

The bright braised pork that will shake three times with chopsticks, one secret is fried sugar, and another secret is beer, and the specific operation is all explained here.

You can roast braised pork with beer, and beer can be fishy to make the meat taste more tender, and the specific method of beer braised pork is as follows:

Main ingredients: pork belly, beer, red pepper, green onion, ginger, rock sugar, salt.

1. Cut the pork belly with skin into pieces and blanch in hot water for later use.

2. Add an appropriate amount of water to the pot, then add rock sugar and start to boil the caramel.

3. After the rock sugar has completely melted and the sugar water continues to bubble, use a spoon to quickly stir the rock sugar water in the pot.

4. After the sugar water is boiled to brown, the caramel will be boiled.

5. After the caramel is boiled, pour the blanched pork belly into the pot.

6. Pour the pork belly into the pan and stir-fry quickly so that the pork belly is evenly coated with caramel.

7. After that, pour beer into the pot, the beer is just over the pork belly, and add an appropriate amount of salt.

8. Heat over high heat, cut the green onion and ginger slices into the pot.

9. Gently pat the red pepper with the back of a knife and throw it into the pot.

10. Skim off the foam and reduce the juice over high heat.

11. Stir-fry quickly when collecting the juice, then you can get out of the pot and garnish it with parsley.