Why is braised pork rice served with half a braised egg instead of a whole one?

Braised eggs play a role in matching and regulating appetite, and it is advisable to have less and not more, and there are more considerations including cost savings for merchants. The rice is very ordinary, basically everyone has eaten it, and it is a traditional snack in the Gangnam area. It looks like fat, but it is not fatty, sweet and salty, full of aroma.

Braised pork stew in a thick soup, served with a bowl of hard rice that is neither soft nor steamed, and each rice absorbs both black and red broth. Finally, with the addition of the marinated eggs, it is very delicious.

Braised pork rice is relatively developed in Taiwan and is widely spread. But,With the development of the times and the exchange and absorption of local cultures, it is clear that braised rice is indispensable in the menus of many fast food restaurants and restaurants. When people enter a restaurant, sometimes they may not know how to order, and then look at the pork stew on the menu and naturally know what to eat.

At the same time, rice and braised pork are also classic foods recommended by many restaurants. Although braised pork rice was popular at the time, not all restaurants could cook with the classic pork stew, and it wasn't always possible to make the most classic and authentic rice stew with pork.

boil the eggs beforehand, you need to remove the shell, and then soak the mushrooms; Wash the pork belly with small pieces of meat and cut it into small pieces; You can buy prepared condiment packs. It is enough to have simple cinnamon and anise leaves. Pour the oil into the pan.

After gently pinching the oil, add the pork belly and sauté the oil and aroma until fragrant. Add the prepared shiitake mushrooms and stir-fry until fragrant, then pour in the Jinlan soy sauce, rock sugar and rice wine.

Here, we must pay attention to the requirements and not invest too much; Add some water and the prepared bag, more water should be poured as the cooking time is longer; When time runs out, you can taste the salt. If you feel too much juice, you can put it back in the pan and add salt. Once in the pot, you can combine some refreshing side dishes to pair the rice with braised pork.

Of course, adding halogen eggs would be a good option.

Maybe it's because some people can't finish it, so half of it looks pretty good.

First of all, it is more cost-effective and looks better, and many people are willing to buy it.

It's not appetite that arouses people's appetite, and he has to show his appearance.

First of all, we have braised pork here, prepare a plate and put a bowl of rice, put a bowl of braised meat, add some ingredients next to it, add onions, ginger and garlic to decorate.

First of all, the eggs are marinated in the pot, and then the whole appearance is retained, and then the braised meat is put into the pot and marinated all the time, which is also very flavorful, and then the combination of the two is also a match made in heaven.

First of all, prepare a piece of lean meat, then the lean meat should be marinated for 20 minutes, put an appropriate amount of water in the pot, then put in the lean meat, and add star anise leaves to the pot.

How to cook braised eggs? Crush the skin with eggs, add green onions, ginger, star anise, cinnamon bay leaves, add light soy salt, add water to cover the eggs, and have some tea.

Preparation of braised pork and egg rice.

Soak the pork in water and change the water frequently until the water is clean.

Add an appropriate amount of dried scallop washing powder and soak for another 10 minutes to remove the odor and restore the fresh fragrance of the ingredients themselves. Fruits, vegetables, meat, eggs, fish and shrimp can all be used.

Put some cooking wine in a pot under cold water, blanch the water, remove the blood. Remove, wash and set aside.

Start another pot, pour in the dark soy sauce to cover the bottom of the pot, add an appropriate amount of sugar, put in the meat one by one after boiling, and flip to ensure that each side can be completely fully colored.

Add an appropriate amount of water to cover the meat by 3 cm. Add Sichuan pepper, star anise, cinnamon, ginseng, dried chili pepper, bay leaf light soy sauce, turn to low heat after boiling, about 2 hours, put in the cooked eggs, pay attention to flip the meat and eggs, in order to color evenly, until the meat is soft and fragrant, if it is light, add an appropriate amount of salt.

Take out what you ate that day, and put the rest of the broth and eggs in a crisper box and store them in the refrigerator.

Blanch the green vegetables you like in clear water, mine is spinach, put a little salt in the water, and then put on the plate, put rice in the bowl, an appropriate amount of greens, cut the marinated meat and eggs, put a little shallot, the color and taste are complete, the meat and vegetables are matched, and the nutrition is healthy.

1.Cut the pork belly with skin into cubes and bring to a boil in a pan under cold water to remove foam.

2.Boil another pot of water, add meat, ginger, green onion, cinnamon, rock sugar, hawthorn slices when the water temperature is not lower than the temperature of the meat, and simmer for about 30min until the meat can be pierced with chopsticks.

3.Add the old soup, and if you don't have the old soup, you can add the dark soy sauce and salt. Add the peeled boiled eggs, boil the pot and simmer for 10min, turn the meat and eggs over, boil again, and simmer overnight to taste.

4.When you eat it the next morning, boil it in a pot and you can eat it. If you don't have a cake, you can sandwich steamed buns, which is also a good choice.

Ingredient breakdown.

1 pound of pork. 2 eggs.

2 duck eggs. Appropriate amount of old marinated jelly.

Salt to taste, soy sauce to taste.

Rock sugar to taste. Sauce flavor.

The halogen process is time-consuming for several hours.

Normal difficulty. Steps to prepare braised pork and braised eggs.

1 Wash 2 eggs and 2 duck eggs separately, boil them with cold water, and let them boil for a while. (It does not need to be fully cooked, it will be more fragrant after marinating).

2. Wash the pork (with a little fat).

3. Take out the old marinade and put it in the pot.

4. Add an appropriate amount of water to make the amount of water reach half a pot and bring to a boil.

5 Eggs and duck eggs are cooled in cold water and shelled.

6After the marinade is boiled, add salt, soy sauce and a few rock sugar to taste, you can try the taste, and the saltiness is suitable.

7Add pork to the marinade and bring to a boil.

8Continue to add all the eggs, bring to a boil, and marinate over medium-low heat.

9. After marinating for a period of time, turn off the fire and cool it to let it taste, and then marinate it after four or five times.

10. After cooling, put it in a bowl and continue to let it taste, and put it in the refrigerator. (Eat it immediately) 11When eating, take it out and boil, slice the meat, cut the egg from it, put it on a plate, and pour the marinade on it to make it more fragrant.