Braised pork boiled in hot water or cold water, blanched in cold or hot water

The braised pork is boiled in hot water, so that the braised pork is more flavorful.

Blanch braised pork with cold water. Next to the cave

It is generally recommended to blanch braised pork in a pot under cold water, because the surface of the meat locks in the moisture when boiling the pot, and the blood water cannot come out, which can easily cause the fishy smell of pork, and it tastes dry and hard. You need to blanch the water in a pot under cold water to remove dirty things such as blood and water.

The blanching method is as follows:

1. Two catties of pork belly, divided into sections, convenient for scalding the pork skin for a while.

2. Ingredients: Sichuan pepper, spices, bay leaves, green onions, ginger. Heat the pot, put the pork skin in it and press it, rub it back and forth, clamp it with a tong, and burn it on the fire.

3. Add cold water to the pot, put the meat in, add green onion and ginger, and cooking wine.

4. Boil the water for five minutes, there will be some foam during the cooking process, which can be fished out.

5. Remove the blanched meat and put it on a plate.

The Importance of Blanching:

Use cold water for blanching and boiling water for other times.

The function of blanching is to remove the smell of the braised pork, and the cold water pot can fully cook the blood water, and the meat has no fishy smell. If you boil the pot under water, the meat will shrink, and the blood in the meat will also solidify, so that the stewed braised pork will be old and dusty, and the fishy smell is particularly strong.

After blanching, it is also extremely wrong to remove the meat from the pot and rinse it directly with cold water (tap water). The temperature of the pork just out of the pot is very high, and flushing cold water will cause the meat to shrink, and it will not be stewed no matter how it is stewed. The blanched pork has some blood foam, we can rinse it with hot water or boiling water, so that it will not affect the meat quality, and it will be soft and rotten after stewing.

Everyone knows that delicious braised pork is fat but not greasy, thin but not firewood. If you don't make it well, it's easy to eat. When making braised pork, more water than the meat is used twice, so do they use cold or boiling water?

If you use the wrong water, it will affect the texture of the meat. First of all, blanching pork belly is to remove the impurities and blood foam in the meat, and also remove the fishy smell of the meat. When making meat food, blanching is an essential and important step, and the same reason is to add boiling water in the process of firing, otherwise it will affect the taste of the meat.

So how can you get fat without getting greasy? Today, I would like to introduce you to this delicious braised pork.

Braised pork. 【Ingredients】Pork belly.

Ingredients: 4 white onions, 6 slices of ginger, 2 star anise, 1 section of cinnamon, 2 bay leaves, 10 Sichuan peppercorns, 10 pieces of rock sugar, 1 spoon of dark soy sauce, 2 spoons of light soy sauce, 2 spoons of cooking wine, a pinch of salt, a little chicken essence, a pinch of green onion and coriander.

1.First, treat the skin of the pork belly, put it in water to clean it, and cut it into pieces for later use;

2.Put cold water, ginger slices, green onions, cooking wine and pork belly in the pot, take it out for about 5 minutes after boiling, rinse it with warm water to control the moisture;

3.Clean the pot, put in the pork belly, green onions, ginger slices, peppercorns, star anise, cinnamon, bay leaves, fry the meat until it is slightly yellow on all sides, stir-fry and remove the ingredients, remove the ingredients and set aside;

4.A little base oil in the pot, put rock sugar on low heat, fry the sugar color, put the pork belly and stir-fry the sugar color, add a spoonful of cooking wine, a spoonful of dark soy sauce, two spoons of light soy sauce and stir-fry evenly, pour in boiling water to cover the meat, bring to a boil over high heat and simmer for 90-120 minutes;

5.Reduce the juice on high heat, sprinkle in a little salt, stir-fry evenly and put it on a plate, scatter green onions and coriander, and the delicious braised pork is ready.

【Delicious Tips】

After blanching the pork belly, it is best to rinse it with warm water to prevent the meat from becoming tight and affecting the taste. The pork belly must be heated with water when it is stewed; Pay attention to the heat during the sugar color frying, and avoid frying the sugar paste, which will affect the taste; Dark soy sauce and light soy sauce have a salty taste, so be cautious when adding salt. 【Features】

The color is red and bright, the fat melts in the mouth, the meat skin is Q elastic, and the lean meat is not firewood.

This is the braised pork that I often make at home, and it is very popular every time it is served.

Braised pork as a delicious Sichuan dish, much favored by the majority of "foodies", the production of heating water is easy to make the meat soft and glutinous, adding cold water is easy to shape, if you want to achieve the soft glutinous meat, but also stew for some more time, so, heating water or cold water, but also according to their actual affection to decide.

When cooking braised pork, you usually choose to heat water, which will also make him boil more, and then the taste will be better, very delicious, and then the dew is particularly delicate.

Cold water is better, in the process of heating cold water, the meat is slowly cooked, if you use hot water directly to cook it first for a long time, the meat outside the braised pork will be hard, and the taste will not be too good.

When cooking braised pork, the water should be heated, if cold water is added, the meat will be hard, you can't bite it, and you can't chew it. So we're going to heat the water and simmer for about an hour. That's it.

When boiling braised pork, you must use boiling water, the meat that comes out of this way is softer and more tender to eat, and it is not easy to rot when cooked, but if you add cold water, the meat will taste harder and no softness, and the taste will not be so good, but if you personally like to eat dry, or the taste of firewood, you can choose to add cold water, but if it is an elderly person to eat, you must add hot water to cook the braised pork. In this way, the old man will bite and move.

Heating the water, cold water will cause the meat to shrink and harden, and the taste will not be good. I heat the water every time, and the meat is fat but not greasy, and the color of the boiled sugar is also very important, as well as the amount of soy sauce and dark soy sauce in the later stage, otherwise it will easily affect the appearance.

Of course, it is better to use cold water. Because the braised pork will have a crispier texture and will not be greasy.

It is good to add cold water, which can make the meat firmer, and cold water can maintain the freshness of the meat to a greater extent.

Water needs to be added, and the braised pork is prepared as follows:

The ingredients that need to be prepared in advance include: 1000 grams of pork belly, appropriate amount of onion, appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper powder, appropriate amount of bay leaves, and appropriate amount of star anise.

1. The first step is to slice the pork belly of Lao Shuqing with a knife and put it next to the reed for later use.

2. Heat oil in a pot, add the prepared sugar, and stir-fry a few times.

3. Fry the sugar into a brown foam shape, as shown in the picture below.

4. Then put the sliced pork belly in the pot and stir-fry quickly.

5. Then put water, salt, star anise, peppercorns, bay leaves in the pot, boil the water over high heat and turn to low heat and simmer.

6. Use a knife to cut the prepared onion into cubes.

7. Put the chopped onion in the pan and stir-fry well.

8. Stir-fry well and serve.

As a home-cooked dish in many places, braised pork is also a very important delicacy in the life of Sichuan people. Braised pork is often called Dongpo meat in Sichuan, which is soft and rotten, red and bright in color, and the taste is very delicious. Many people don't know whether to make braised pork with hot water or cold water?

Some people say hot water, some people say cold water, do you think you use hot water or cold water? I see that everyone uses hot water, and I think hot water is easier to use. However, when we Sichuan people make braised pork, we often use cold water.

Let me analyze the advantages of using hot water or cold water to cook braised pork separately.

【Benefits of boiling braised pork in hot water】Boiling water until the braised pork can quickly absorb the flavor and quickly roast the pork belly soft and glutinous. Because the pork belly is fried in the pot, the temperature is relatively high, and the hot water is put into the pot, and the temperature difference is not large, so that the pork belly can be accelerated to taste. However, the braised pork boiled in hot water may not have a good shaping effect.

Because of the lack of a hot and cold encounter, the pork belly undergoes a concentrating and shaping process.

【Benefits of Braised Pork Cooked in Cold Water】Braised pork cooked in cold water is slower to taste, and it is easy to get old firewood. However, it is better to set the shape of the pork belly, and it is better to burn it to the product. Therefore, when we cook braised pork in cold water, we will cook it for a long time, so that it can be flavored; Second, the pork belly can be roasted soft and glutinous.

Due to the extra hot and cold encounter, the pork belly is concentrated and set, and the braised pork will be set very well after it is fired. The product is better.

【Delicious Tips】

After blanching the pork belly, it is best to rinse it with warm water to prevent the meat from becoming tight and affecting the taste.

The pork belly must be heated with water when it is stewed;

Pay attention to the heat during the sugar color frying, and avoid frying the sugar paste, which will affect the taste;

Dark soy sauce and light soy sauce have a salty taste, so be cautious when adding salt.

Ending] Hot water and cold water to cook braised pork have their own merits, boiling water tastes faster, and cold water sets better. Our family often uses cold water to cook braised pork, do you like to use boiling water or cold water?

It should be better to add cold water, adding cold water can make the braised pork cook worse. It melts in your mouth and tastes better. In addition, the taste will be better.

Heating water is good. The key step when making braised pork is the processing of meat, many people are directly blanched, which will cause nutrient loss, it is best to soak in salt water for an hour to get out the smell, and then fry until it changes color, you must heat the water, because at this time the meat is already in a half-cooked state, if you add cold water, it will cause the taste to deteriorate, and it will be hard and hard. Heating the water does not change the temperature, and simmering over low heat will make the braised pork taste mellow and delicate.

When we make braised pork, we must heat the water, so that the braised pork will not taste old, and this kind of braised pork is easier to taste.

Braised pork is a well-known dish, braised pork we are all required to be fat but not greasy, melt in the mouth, but many people make braised pork black and bitter, in fact, it is still a problem of practice, when making braised pork with cold water or hot water, in fact, many people are wrong, no wonder the taste of firewood is greasy.

Braised pork with cold water. A pot under cold water can better force out the blood in the pork belly, and at the same time, it can also remove the bitter taste of pork. When the pork belly is blanched, pour cooking oil and rock sugar into the pot, heat it over low heat, and wait until the rock sugar in the pot is completely melted, and then pour the pork belly into the pot and stir-fry until the surface of the pork belly is evenly stained with sugar and looks shiny.

Braised pork with cold water. A pot under cold water can better force out the blood in the pork belly, and at the same time, it can also remove the bitter taste of pork. When the pork belly is blanched, pour cooking oil and ice cover center sugar into the pot, and heat it over low heat, and then pour the pork belly into the pot and stir-fry until the surface of the pork belly is evenly stained with sugar and looks shiny.

Braised pork is first added with cold water, and then the water is heated. The braised pork can be better killed in the blood water in the pork belly, and at the same time, it can also remove the bitter taste of pork. After the pork belly is colored, pour in white wine, green onions, garlic, ginger slices and other spices, and drizzle with soy sauce, stir-fry evenly, wait until the aroma of wine and soy sauce wafts out, and then add an appropriate amount of hot water, the amount of water and the meat pieces can be on the same level, heating the water is to avoid the pork suddenly cold and shrinking, resulting in the meat quality of firewood.

When making braised pork, you also need to pay attention to choosing meat with pork skin and fat and lean, and the braised pork will taste better; Don't put salt and soy sauce too early, too early may cause the braised pork to become salty, and it will also destroy the original nutrition of the pork, and it is not easy to cook; It is also important to master the heat, otherwise it will affect the taste of the braised pork.

1. Cold water. 2. Because the braised pork is closed, it needs to be blanched, mainly to play the role of stereotyping, blanching with cold water will take longer, which is conducive to the stereotyping of braised pork, and blanching in a pot under cold water can also make the blood in the braised pork flow out, and the taste is better.

3. If you blanch it with hot water, it is easy to make the braised pork cook at once, so that the blood will be locked inside, and the fishy smell will naturally remain in the meat, so it is better to say that the braised pork is best in a pot under cold water.

4. In addition, before blanching, it is necessary to soak and bend with salt water for 2 hours, so that the stains inside can be completely removed.