What is the importance of making garlic white meat?

The dish of garlic and white meat is particularly satisfying, and I don't know where it originated.

When I was a child, my mother used to make it for me, and I bought it in the market, but in fact, this dish does not need to remove the skin, but with a little meat skin, it tastes more delicious.

Many people like to cook pork belly in water, but I think the effect is still a little greasy.

So my method is to use a pot to steam.

Be sure to wash the meat before steaming, or you can go through the water first, and when the meat is tightened, put it in the steamer and steam for 30 minutes.

Then take the meat out and cut it into thin slices.

At this time, the meat is actually only seven ripe, and it is still red inside.

Spread a layer of shallots and ginger slices on the bottom of the plate, arrange the pork belly evenly on the plate, lightly drizzle a little soy sauce, and steam in the steamer for 30 minutes.

Be careful not to burn your hands when you get out of the pan, then put the garlic paste evenly on top of the meat and drizzle with seafood soy sauce again.

A plate of tempting white meat with garlic is ready.

This dish is very satisfying, I usually eat a plate by myself, maybe I prefer meat.

Garlic white meat is white cut meat, a dish that my husband's family loves to eat, I don't feel it, I always feel that the incomparably beautiful three-layer pork belly is used to boil and cut it white, which is a pity.

I don't like to eat white meat with garlic, but I can cook it, and every time everyone clears the pot, it is very face-saving.

This method is super simple, boil a pot of water, throw the pork belly into it after the water boils, simmer for half an hour, and wait until the meat is soft and can be easily pierced with chopsticks.

Scoop up the meat and let it cool, and when it's right for your hands, cut it into thin slices.

Note that there is no need to do any processing of the meat before cooking, and do not remove the pork skin, as soon as the pork skin is removed, the fat and lean meat will fall apart when the meat is cut, which is not good-looking.

Besides, the pork skin will not be greasy at all after being boiled until it is soft and rotten, and the taste is amazing!

After cutting all the meat, sprinkle with minced garlic and drizzle with soy sauce.

Of course, if you want to taste a little better, put the minced garlic and soy sauce in the pan and stir-fry until fragrant, and then sprinkle it on the meat slices, so that it will be fragrant.

Don't waste the water that has been boiled meat, put some carrots, cabbage and other vegetables and cook them until they are soft, and it will become a delicious vegetable soup.

Garlic oil, garlic, star anise, kaemphafer, bay leaves, chili oil, chopped pepper, red soy sauce, sugar, cinnamon, chicken essence, sesame, coriander, very particular about balance, now almost all recipes use the word "appropriate amount" when describing the garlic white meat dipping water, because everyone's taste is different, and there are too many variables to control.

Four materials are used. Pork, garlic, sesame oil, chopped green onion first remove the smell of the pork and cook it, cut it into thin slices, then put it in the pot and then steam it, put a little minced garlic, sesame oil, and chopped green onion and stir it well, dip it and eat.

First of all, it is necessary to prepare pork, cucumber, green onion, garlic paste, red soy sauce, chili oil, monosodium glutamate, sesame oil, sugar, ginger slices, and green onion.

"Bai Bi with meat" as the name of the dish first appeared in the book "Tokyo Dream Record" by the Southern Song Dynasty Meng Yuanlao, and it was also recorded in the book "The Life of the Capital" by Nai Dewang. Add light soy sauce (fresh), old vinegar (greasy), a pinch of sugar (flavor), sesame oil, a pinch of salt, chicken broth (not missing), red oil, and cooked white sesame seeds to a spoonful of raw meat broth; Later, Yuan Mei, a famous gourmand during the Qianlong period of the Qing Dynasty, clearly recorded "white meat slices" in the book "Suiyuan Recipes", some people said that "this is a dish that northerners are good at", and introduced its selection and processing: "Although the cutting method is a knife, it is best to ...... the fat and thin, crossed and crossed pieces."There are many names for flesh meat, and Manchurian jumping god meat is the best.

> "The Manchurians were a tribe in China at the time, living mainly in northeastern China. So, why did Yuan Mei record "white meat" as "holy meat"? Initially, the Manchus formed a traditional ritual called the "Dancing God Ceremony" in ancient times.

The house of the rich official will worship the god card inside to worship the gods and ancestors, and after the spring and autumn festival days, they usually eat "jumping god meat" (also known as "Azun meat"). This "skipping rope meat" is boiled in clean water without salt. As long as the heat is properly controlled, it is very feminine.

After removing the pig's tail, the piece of meat near the hind leg will be slightly fattened on the first cut, and four to six pieces of fat on the second cut, and the lean meat is very pure. This is the legendary two-knife meat and the essence of second-cooked pork. A plate of white meat with garlic is actually cooked pork, nothing out of the ordinary, and it's not difficult to make pants oak.

But if it's going to be magical, it all depends on the sauce.

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It is necessary to process the meat and balance it, prepare the pork leg meat with fat and thin lumps, prepare green onions, need to prepare ginger pieces, need to add meat in advance for soaking, and then cut it into the appropriate size of the round orange, so that it can be better operated, the most essential place is the sauce, which needs to have sesame oil, soy sauce, and chili oil.

Garlic white meat is actually very complicated to make, the first point, this garlic you must be ready to be mashed, the second point, this white meat to be steamed and stuffy, its staring and preparing for the essence of this Kai Ruined is that their time is very important.

This dish is not complicated at all, you only need to slice the pork belly, and then put some ginger slices when the meat is boiled, and then blanch the shredded carrots. The essence is the juice, so that it can relieve greasyness.

Ingredients: 250 grams of pork belly, 50 grams of garlic, 50 grams of soy sauce, 30 grams of spicy red oil, 10 grams of sesame oil, 2 grams of salt, 10 grams of sugar, 1 teaspoon of broth. Scrape and wash the pork belly and put it in a soup pot.

Add ginger, green onions, star anise, and cook until the skin is soft, until it can be easily inserted with chopsticks. Soak in the original juice for 20 minutes. Remove and drain the water, and for easy slicing, put it in the refrigerator ice for about 30 minutes.

White meat is the name given to fatty meat in some places, and it is also the name of meat with delicate muscle fibers, low fat content, and high content of unsaturated fatty acids in fat. It is also a dish in everyday life. Its counterpart, red meat, is one of the most common meats in our daily lives.

<> we have to bake a piece of pork belly side down in a hot pot and rub it repeatedly for a while until it is golden brown, which is to destroy the sweat glands and remove the smell and unshaved hair. Prepare a basin of warm water, put the pork belly into the basin mold mountain, and clean the pork skin with a steel wool ball, the warm water can dissolve the oil and reduce the greasy feeling. Then cook the meat, after the pork belly is cooked, put it in the water and cook it slowly over low heat, you must remember that the effect is to cook slowly, when cooking, you need to put some salt, green onions, ginger slices, and add some sugar, so that the taste will not be so glutinous, you can use a toothpick to gently insert it when cooking, so that it is cooked more evenly!

It is also a dish in daily life. Corresponding to red meat, it is one of the most common meats in our daily life.

It is also very good to put a cucumber in it. This piece of meat should be cut evenly and thickly. You can also put some shallots, and it is delicious to roll up and eat.

This dish is best eaten in the summer! After 30 minutes, the pork belly is already cooked, and it can be easily punctured with chopsticks, we take out the pork belly and rinse it with cold boiled water, the temperature drops a little, and rinse with cold boiled water, which can make ** more elastic. The white meat of the white meat with garlic paste is a traditional famous dish of the Han nationality in Sichuan Province, which has been all the rage, and is praised by people, this dish requires the selection of fine materials, the heat is suitable, the knife work is good, the condiments are fragrant, and the hot slices are eaten cold.

Garlic meat is a simple and delicious dish that I love at home, and I have two ways to eat it. One is to eat the boiled white meat cold, and the other is to cool it after cooking, and then put it in the refrigerator to eat it. The two are different in terms of appearance design and taste.

Of course, it is eaten cold and sliced, and the lead hole of the meat silk shirt is spring-mouthed; After refrigeration in the refrigerator, the vegetable oil is solidified, and it melts in the mouth and is not greasy. The condiments are completely with themselves, but everything is the same, garlic and vinegar can not be less, without these two, the garlic and white meat are not eaten. Other condiments such as light soy sauce, chili peppers, chives or spicy peppers can be put to your liking!

Remove the pork belly, blanch it in boiling water, then arrange it with a flower knife and sprinkle with fragrant raisin. Green pepper, condiment to juice do heel saucer. Ginger and garlic pork belly making tips:

The pork belly does not have to be too fat, it is advisable to be a little thinner. Raw materials for the manufacture of garlic puree: Main materials:

500 grams of pork leg meat, 15 grams of garlic (crust), 3 grams of vinegar, 2 grams of sugar, 5 grams of light soy sauce, 3 grams of chili oil, 2 grams of monosodium glutamate, 5 grams of sesame oil.

Main raw material: even skin. 200 grams of pork belly. Chanlai. Green peppers are appropriate. Seasoning: grated garlic. Soy sauce. Light soy sauce. Monosodium glutamate. Sugar. Chili oil is appropriate for each.

1.Remove the hair of the pork belly, blanch and bring to a boil.

2.Mash the garlic into a puree and set aside;

3.Sit on the pot and pour water, after the water boils, add the pork leg meat, cook until it is white, and let it cool;

4.Cut the meat into centimeter-length pieces;

5.Pour water into the pot again, blanch the water with meat slices after boiling, scoop it up and drain it, and put it on a plate;

6.Place the garlic puree. Sugar. Monosodium glutamate. Light soy sauce. Vinegar. Chili oil. Mix the sesame oil into the juice and pour it over the pork leg.

1.Beef can also be cooked in a pot at the same time, usually after 10 to 15 minutes after the heat is turned off.

2.When boiling beef, it should not be cooked very badly, otherwise, it will not be easy to cut into slices, which will affect the taste.

3.The finer the slices of meat, the easier it is to absorb the flavor.

4: The garlic and chili oil in the sauce depend on the amount of your taste.

When making white meat, we must pay attention to passing the meat through the water to envy the ear dust, so as to ensure that the white meat does not taste fishy, not greasy, and the meat is firm.

Be sure to pay attention to the taste of the meat, which is very important, the most important thing is the taste of the meat, fat but not greasy.

The white meat should be selected to be fatter than the limbs of Qingzi, the best thing to do is with the skin of the meat, the white meat should be washed and blanched to remove the fish, and the slices of Yushi pork should be thin and moderate, so that it tastes tender and juicy.

If you want to make this dish, first we have to prepare 200 grams of pork belly, prepare some cucumbers and red peppers, and then prepare an appropriate amount of green onions, garlic, salt, cooking wine, star anise, chicken juice, soy sauce, red oil, sesame oil, sugar and balsamic vinegar. <>

First of all, we add an appropriate amount of water to the pot, and add green onions, ginger, garlic, cooking wine, edible salt and star anise, and then put the pork belly into the water and boil. When cooking the pork belly, don't mess around with the pork belly, and after the water is boiled, we can see if there is a lot of foam in the water, at this time we just have to skim off the foam, because this is actually the blood in the pork belly. After boiling, we do not freeze the meat, and continue to simmer in the original soup for half an hour, so that the meat can be cooked thoroughly.

After half an hour, we take out the meat and put it in the cold boiled water prepared in advance to cool. <>

In the process of cooling the pork belly, we can prepare the cucumbers, wash them, scrape off the skin evenly with a knife, and then cut them directly into very uniform strips. This is actually more elaborate knife work, if your skills are limited, it can be done with the help of some equipment, such as the kind of tool that specializes in cutting cucumbers, in short, the slices of this cucumber must be very thin. Then we take out a slice of cucumber, start rolling it from one end, and after rolling it we put it on a plate, so that we can make a circle of flowers on the plate, and cut the soaked red pepper into small pieces and put it in the middle of the cucumber for decoration.

The next thing we do is to cut the pork belly, the slices of the pork belly must be cut very thin, each slice of pork belly is no more than 4 cm thick, and then put the pork belly on the plate. Mash all the garlic, then add salt and a little broth, stir well and mix into a paste, put it in the microwave and heat it for about a minute, then add various seasonings prepared before in turn, stir evenly and pour it directly into the plate to eat.

The method includes home-cooked garlic white meat, steamed garlic white meat, and fried garlic white meat, all of which are particularly delicious, and the appearance is also very good-looking, which can arouse people's appetite.