How is the braised pork made into a flavor

How many minutes do you cook it, dear.

Braised pork is sweet, fatty but not greasy, and delicious, and the aroma of braised pork comes from a magical effect called the "Maillard reaction". The "Maillard reaction" is a non-enzymatic browning substance that occurs when amino acids and sugars are heated. When braised in a braised sauce, the protein amino acids in the pork react with the sugar, turning an attractive yellow-brown color and giving off a tangy aroma.

Braised pork is rich in fat and can bring a smooth taste, which is why many people like to eat braised pork. Texture analysis of pork found that the higher the fat content, the more tender and elastic the meat was.

Braised pork is suitable for people.

1. Generally healthy people and people with diseases can eat it, but if they eat too much, they will consume too many calories, and the excess calories will be converted into fat and stored in the human body, which will cause obesity, and obesity will be prone to a variety of diseases; Eating too much or cold food can easily cause gastrointestinal fullness or bloating and diarrhea; For fat and lard, people with high blood pressure or hemiplegia (stroke) and those with gastrointestinal deficiency, fat body, phlegm and dampness, and lack of food and lodging should be cautious or eat less.

2. It is suitable for people with insufficient yin deficiency, dizziness, anemia, dry cough without phlegm, dry stool, and malnutrition;

3. For people with heavy dampness and heat, phlegm and dampness, and thick tongue coating, avoid eating pork.

4. Pig skin and pig trotters have the effect of "harmony with qi and blood, moisturizing the skin, and beauty", and women who love beauty can eat more pig skin and pig trotters.

The above content refers to People's Daily Online-Why is braised pork cute? This way the cooking tastes more delicious.

The taste is fat but not greasy, sweet but not too sweet.

Braised pork is one of the hot recipes. With pork belly as the main ingredient, it is best to choose three layers of meat 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, as the most common home-cooked dish, is similar but different for everyone. After doing more, I gradually realized the true meaning of making braised pork, which is what the famous gourmand Mr. Su Dongpo said: less water, slow fire, and when the fire is enough, it is beautiful!

Braised pork is not well cooked and is often hard and watery. And the well-done braised pork, each piece is wrapped in a rich sauce. The skin and fat are the absolute protagonists, and they must be soft, rotten, and slippery, and melt away with just a sip in your mouth.

The lean part as a supporting role must be thin but not firewood, and you can't stuff your teeth. Take a bite, fat but not greasy, crispy but not broken, sweet but not sticky, thick but not salty. I once ate braised pork cooked with 16 kinds of herbs.

To be honest, the rich spice flavor suppresses the aroma of the meat itself. In fact, the most authentic braised pork, without any superfluous methods and seasonings, just put water, soy sauce, cooking wine and sugar, at most add some green onion and ginger and a few star anise and 1 grass fruit, and then it is slowly boiled, it takes time, patience and waiting.

Braised pork is one of the hot recipes, with pork belly as the main ingredient, and the cooking technique of braised pork is mainly in a casserole, and the taste is sweet. Braised pork is a famous local dish of Shanghai, which fully embodies the characteristics of Shanghai's local dish "thick oil red sauce". The color is bright and attractive, fat but not greasy, and the entrance is soft and melts.

Nutritional value: pork rib meat (pork belly): pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; It has the effect of nourishing the kidneys and nourishing the blood, nourishing yin and moisturizing dryness; However, due to the high cholesterol content in pork, people with diabetes, obesity and high blood lipids should not eat more. Nutrient content per 100 grams of energy.

kilocalories, vitamins, milligrams, proteins, grams, fats.

grams, carbohydrates, grams, folic acid, micrograms, dietary fiber.

g cholesterol.

mg: vitamins micrograms, carotene micrograms, thiamine.

mg braised pork riboflavin mg niacin.

mg, mg, mg, mg, mg, calcium, mg, phosphorus.

mg potassium. mg sodium.

mg iodine. mcg magnesium.

mg iron. mg zinc.

mg of selenium. micrograms of copper.

Milligram of manganese.

The mainstream method of braised pork makes the taste of sweet and delicious, fat but not greasy, tender meat, and melts in the mouth.

The taste of braised pork is a little salty and heavier for the northerners. Southerners make it a little sweeter and have a lighter taste.

Braised pork is a well-known popular dish, and each major cuisine has its 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.

Hello, according to your situation, first of all, if you really want to know how to make braised pork through Kuaishou, you will know.

The soft and glutinous texture is the taste of meat, and it is particularly delicious.

Braised pork is the flavor of braised pork.

The taste of braised pork is, of course, the taste of braised pork.

Cook over high heat – 30 minutes.

After rinsing the soaked pork belly slightly, it is cooked over high heat. At this time, it is very important to put in the amount of water, put it at one time, do not boil it dry, and then add water, even if you really want to add water, remember to add boiling water. Generally speaking, it is advisable to submerge the meat in water and raise it by more than 2 inches.

Add water to the pot, light the fire, turn on the fire to the maximum, and put in the dried hawthorn at the same time, which can play a role in making the meat puffy and easier to burn. If there is no dried hawthorn, put half a spoon of vinegar is fine. After about five or six minutes, the water will boil, continue to cook for five or six minutes, as the meat pieces roll, a layer of black and red impurities will float on the water surface, this layer of impurities is cooked blood water, which should be carefully removed with a soup spoon, and the impurities sticking to the side of the casserole should also be removed.

Simmer – 60 minutes.

After boiling over high heat for about half an hour, you can switch to low heat and simmer, the size of the fire is subject to the water surface not boiling, and the stew time is longer, at least an hour, the purpose is to make the meat tender. The reason why braised pork is delicious is that it is this slow effort.

Reduce the juice in an iron pot - 30 minutes.

When the meat is so tender that you can poke it with chopsticks, change it to an iron wok, note that the meat is very tender at this time, handle it gently, and then add soy sauce. This soy sauce is also quite knowledgeable, the general soy sauce is divided into dark soy sauce and light soy sauce, the dark soy sauce is actually caramelized, the color is dark and easy to color, suitable for burning braised pork, and the light soy sauce is light and salty, can not be used.

When coloring, the heat should be a little higher than when it was stewed, but it should not be turned on too much, because the meat is already very crispy at this time, and the meat is easy to boil. After boiling for half an hour with the lid open, the soup will slowly thicken with rock sugar, a process called "juice removal". When "rejuvenating", you can gently turn the meat pieces so that the color is more even.

When the soup becomes thicker and shiny, the classic braised pork is ready.

After the seasoning is put together, add water, boil over high heat, change to low heat and simmer, naturally collect the juice, that is, the flavor can be boiled again, and then put sugar and vinegar before the pot, the sugar is put early, the soup will be accelerated to dry, and the taste can not enter the meat; If the vinegar is left early, the meat will be too sour, and it will evaporate quickly and be wasted, of course, according to personal taste, you can also leave vinegar out.