How do you make tempeh pork belly delicious? The preparation of fried pork belly with tempeh

Personally, I think that if you want to make a delicious tempeh pork belly, then the meat preparation and sauce preparation must be very important.

First of all, you should buy a piece of fatty and lean pork belly from the supermarket, preferably five points of fat and five points of lean meat, and be careful not to pick those that are too fat or too lean, and do not pick those with too thick skin.

Then put the pork belly in a pot, cool the pot under water, and add the green onions, ginger and garlic. The purpose of adding green onions, ginger and garlic is to get rid of the fishy smell of the meat itself.

Bring the water to a boil and cook for 10 minutes, then skim the blood foam. After that, remove the cooked pork belly and wash it with cold water. Then start another pot of hot water, put in the pork belly and cook for 40 minutes, you can put a little green onion, ginger and garlic, Sichuan pepper, star anise, cinnamon bay leaves. <>

Once the pork belly is cooked, take it out and slice it, and if you want the dish to be delicious, you must cut the meat very thinly.

After that, put the sliced meat on a plate and arrange it, and then sprinkle a layer of tempeh on top of the meat, and then put it in the gas cabinet to steam.

Don't put salt in this dish, because tempeh is very salty.

Tempeh pork belly is a very easy dish to make, and it is also one of my favorite home-cooked dishes.

But everyone's recipe is different, and I personally think that the tempeh pork belly I make is still very delicious.

When I buy pork belly at the market, I usually ask the meat seller to remove the skin.

Then wash the meat, put it in the steamer and steam for 40 minutes.

The reason for this is that steaming can more fully remove the oiliness in the meat, which is a little better than boiling.

After the meat is out of the pot, wash it with water, and then cut it when it is cold, otherwise it will burn your hands, because the inside of the meat is even hotter.

Cut the meat into thin slices, put hot oil in the pan, stir-fry the chopped green onions, garlic and ginger until fragrant, then pour the pork belly into it, stir-fry the two sides slightly golden brown, and then add the tempeh to it.

In fact, more or less, it is necessary to add a little bit of refined salt to increase the umami.

Because the pork belly is basically ripe after steaming for 40 minutes, it can be removed from the pan after a few quick stir-fries.

Friends who love to eat vegetables can also add some carrots or celery to the meat to break down the greasy.

If you like spicy food, you can also add some dried chili peppers when you burst the pot, because I don't like spicy food, so I won't add it.

Just use the method of returning to the pot meat. It can make the fat part fat but not greasy, and there is some crunchy feeling.

You need a piece of pork belly, green onions, ginger, garlic, tempeh, chili peppers and green garlic. If you like spicy food, you can prepare a spoonful of chili sauce or chili oil, which can not only enhance the spiciness, but also enhance the aroma.

The first step is to choose a good pork belly, and the pork belly must be selected well. When buying pork, I deliberately picked it, and the proportion of fat and lean should be grasped, and then the meat was washed and then boiled in the pot for six or seven minutes, and then sliced coldly after being taken out, which was the first time I got out of the pot.

Then prepare green onions, ginger, garlic, chili and tempeh, anyway, Sichuan cuisine. Then put the oil in the pan first, fry the tempeh and chili pepper first, and then add other ingredients, wait until the taste is almost out, then add the meat slices, continue to stir-fry, and finally put the garlic in and fry it to get out of the pot, don't fry for too long.

The meat that comes out of this way is very delicious and has a very good taste. The fat part is fatty but not greasy, and there is a hint of crunchy feeling, which tastes very fragrant.

Pork belly, also known as three-layer meat, is a delicacy for carnivores, and it is easy to get fat if it is not handled well. The first choice of pork belly should be a good pork belly with clear layers, and if there is local pork, it is the best. Once the pork belly is washed, cut it into pieces, not too thin and not too thick.

Then put the pork belly in a wok and stir-fry to fry some of the oil, but not too dry. If it is too dry and too burnt, it will taste very bad, so it is not called pork belly.

Add an appropriate amount of salt and soy sauce to fry the pork belly slightly, and if you like to eat sweet, you can add a little white sugar and stir-fry it again. After that, you can add tempeh, because tempeh is salty, so put a little less salt. Finally, add some garlic cloves or garlic leaves and stir-fry.

The key to this dish is to have a moderate slice and fry it with a little oil, so that it will be fried with tempeh so that it will be oily but not greasy. If you like to eat something a little juicy, you can use starch to thicken it and sprinkle it into the pork belly at the end, which is also very delicious.

Search and returnCuisine and efficacy:Home-cooked recipes.

Characteristics of fried bacon with tempeh:Fresh and refreshing, with a unique fragrance.

World hungerPrepare the materials:Shred the green onion leaves and green onion whites separately. Shred the small red pepper. Slice the garlic. Cut the pork belly into small pieces.

Heat the oil in a pan and fry the pork belly until golden brown.

Add garlic slices and green onions and stir-fry until fragrant.

Add rock sugar and stir-fry until the rock sugar melts.

Pour in the tempeh and stir-fry well.

Pour in rice wine and dark soy sauce and stir-fry well.

Pour in shredded green onion leaves and shredded red pepper. Stir well.

Tips:

Tempeh already has a salty taste. You can try to increase or decrease the amount of salt according to taste.

1.Fresh chishen pork belly, cut into evenly sized pieces.

2.Turn on a kettle, wait for the water to boil, pour the meat into the hot water, and drain the water.

3.Heat the pan to 50% heat and pour the drained meat into it.

4.Stir-fry over high heat and add a teaspoon of salt.

5.Delicious tempeh, washed with water.

6.Add a little oyster sauce and stir-fry over medium heat.

7.Pour the washed tempeh into it.

8.Add a little soy sauce, dye it, continue to stir-fry, and get ready to take it out of the pan.

9.After frying, it is recommended to use a pressure cooker, hot water, and steam for six minutes.

Tricks World Bank. Meat, it is recommended to wash it with hot water to remove the fishy smell.

After frying, you can steam or not steam the code to return the loss.

Once steamed, pour out the oil. This meat is so delicious.

Method 1. Ingredients: bacon, light tempeh.

Method. 1. Stir-fry the tempeh slightly until fragrant, add a little chili powder and stir-fry well.

2. Then spread it on a plate and sprinkle with a little shredded ginger;

3. After washing the bacon, cut it into slices and spread it on top of the tempeh, cover the tempeh, and steam it for 40-60 minutes.

We eat this dish can play a good role in strengthening the stomach, can help digestion, light bean drum can be very good** cold and fever, headache without sweat, upset chest tightness.

Practice 2. Material.

Ingredients: 12 taels of bacon (about 480 grams), auxiliary ingredients: 2 tablespoons of whole black bean sauce, 1-2 red peppers, 1 tablespoon of oil, a little coriander.

Method. 1. Wash the bacon with hot water, steam for about 1 hour, take out and cut thick slices, and drain into a buckle bowl;

2. Wash and mash the tempeh, remove the seeds of the red pepper and chop it;

3. Heat the oil, fry the black beans and red peppers, put them all on the bacon, steam them for a while, take them out and decorate, and decorate.

Bacon is rich in phosphorus, potassium, sodium, fat, protein, carbohydrates and other elements. We eat it as a good appetizer to dispel cold and eliminate food.

Method three. Material.

Ingredients: 400 grams of bacon

Excipients: 2 red peppers, 1 chives, 30g cooking oil, 1 tbsp light tempeh, tbsp monosodium glutamate.

Method. 1. Wash the bacon with hot water, steam for about 1 hour, take out and cut thick slices, and drain into a bowl;

2. Wash and mash the tempeh; Remove the seeds from the red pepper and finely chop; Wash and chop the chives;

3. Heat oil in a pot, stir-fry tempeh, red pepper and chives, add monosodium glutamate and pour all on the bacon, and then steam the bacon for a while.

Bacon is rich in protein and fat, and light bean drum can be a good way to sweat and relieve the surface, promote depression and eliminate annoyance, and eliminate stomach appetite, as well as the effect of fetal stability.

Note. Salty, fragrant and slightly spicy, fresh but not greasy. Because the bacon is salty, it needs to be soaked in warm water for a while before steaming.

Material.

250 grams of pork belly with skin, 75 grams of tempeh, 5 green onions, 15 grams of shredded ginger, 10 grams of seasoning soy sauce, an appropriate amount of refined salt, 15 grams of Shao wine, a little monosodium glutamate, an appropriate amount of sugar, and an appropriate amount of fresh soup.

Method.

1. Wash the pork belly with skin and put it in a pot, cook over medium heat until it is ripe, and remove it.

2. Cut the meat into slices 1 cm wide and 4 cm long, put it in a basin, add tempeh, green onions, shredded ginger and all seasonings and steam it for about 30 minutes. Wait until it cools into a jelly shape, then change the knife and cut it into slices and put it on a plate.

Cooking upgrades. Choose pork belly with a mix of fat and lean to keep the meat from drying out. Placing the green onion on the bottom of the plate not only adds flavor but also prevents the gravy from dripping and sticking to the plate. If the sugar is replaced with rock sugar, the soup can be brighter.

The secret of steaming vegetables is to master the heat and time, and the ingredients with tender textures, such as fish and eggs, should be steamed quickly with a strong fire; Ingredients with older or larger sizes, such as whole chicken, tamales, etc., should be steamed slowly over low heat.

1. Ingredients: 80g minced pork, 200g garlic sprouts, 15g tempeh, 2 millet chili peppers, appropriate amount of garlic, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of water.

2. Finely chop the garlic sprouts, chop the tempeh, mince the garlic and cut the millet chili into rings for later use.

3. Put a small amount of oil in the pot, add garlic sprouts, add salt and a little water and fry until 8 mature, and set aside.

4. Put a small amount of oil in the pot, add the tempeh and stir-fry until fragrant.

5. Add minced garlic and millet chili and stir-fry until fragrant.

6. Add minced pork and stir-fry.

7. Fry until the minced meat is oily and completely discolored.

8. Add soy sauce and sugar and slowly stir-fry until the water is dry.

9. Add garlic sprouts.

10. Fry until the garlic sprouts are fully cooked.

Ingredients: 2500 grams of pork ribs (pork belly).

Excipients: 150 grams of tempeh.

Seasoning: 100 grams of green onions, 100 grams of soy sauce, 50 grams of ginger, 50 grams of rice wine, 50 grams of salt, 5 grams of monosodium glutamate, 50 grams of sugar.

Preparation of tempeh meat:

1.Cut the green onion into sections and shred the ginger.

2.Scrape and wash the pork, put it in a pot, cook it over medium heat until it is 60% hot, remove it, and cut it into slices 1 cm wide and 4 cm long.

3.Put it in a basin, add 250 ml of black bean sauce, green onion, ginger, soy sauce, rice wine, monosodium glutamate, sugar, and clear soup, steam it for about 30 minutes, and cool it until it is frozen.

4.When eating, it can be stacked on a plate as needed.

Normally, you can buy salted tempeh, heat oil in a pot, stir-fry minced garlic, pour in salted tempeh, stir-fry evenly, add your favorite meat, add a little cooking wine, stir evenly, and then add side dishes, so that the delicious tempeh meat is ready.

The practice of black bean sauce roast meat, black bean sauce roast meat is a special dish in Jiangkou County, Jiujiang, Jiangxi Province, the black and bright color of the tempeh in this dish, the particles are uniform, the whole dish is fragrant, delicious and delicious, very delicious, let's take a look at the practice of black bean sauce roast meat.

Can't stop the practice of grilled pork with tempeh

Wash the pork belly and set aside.

Boil the sugar, boil over low heat, and see small bubbles appear in the oil pan, and the meat can be put into the pot.

After the meat is in the pot, stir-fry it, and add the ginger and garlic to the pot.

Add a little white wine, vinegar, and finally add more cooking wine, then pour boiling water, and the water will overflow the meat. Bring to a boil over high heat and reduce the heat to low for about half an hour.

When the water is almost harvested, put the tempeh.

Get out of the pot and start eating.

Tips:

With this bibimbap, you can instantly forget about **.

The practice of grilled pork with black bean sauce

After blanching the mahjong pieces of pork belly, put them in the pot with the ginger slices, stir-fry them over low heat, and put a dark soy sauce after the oil comes out, and the white wine is colored.

Peel the garlic. Tempeh is such a bubble water, wash it well.

Collect the soup until it is semi-dry, enlarge the garlic and bean drums, turn to low heat and continue to reduce the soup for about 30 minutes.

The bean drum is salty, so I didn't put salt, taste it myself before getting out of the pot, you can add a little salt when it is light, and you can speed up the tofu when it is salty.

The preparation of braised pork with tempeh

Prepare the ingredients. Cut the pork belly into pieces, don't cut it too small, it will affect the taste of the meat!

Put the cut meat in cold water, boil for one minute on high heat, boil the bloody water, remove and rinse.

Heat the pot and add the olive oil, you can choose ordinary vegetable oil. Add rock sugar, because the color of olive oil is darker, the sugar color is not easy to see, so you can fry it, otherwise it will not be good to paste it.

Add a full tablespoon of Pixian red oil bean paste. After the color is stir-fried, add the blanched meat pieces and stir-fry until the meat pieces are evenly coated with bean paste and preliminarily colored.

Add green onions, ginger, garlic, dried chilies, star anise, cinnamon, bay leaves, and stir-fry together.

Add a little soy sauce and stir-fry. Light soy sauce seasoned dark soy sauce colored.

Add the dried tempeh and stir-fry until fragrant, and the tempeh turns from shriveled to oily.

Add water. Add the diced potatoes, cover and simmer over medium-low heat. (Because my wok is too small, I changed the saucepan) When the water is about to dry, turn up the heat and collect the juice while stirring.

Tips:

1. The meat can also be blanched without blanching, but everyone thinks that the taste is better after blanching, and it is not so greasy.

2. Green onions, ginger, garlic, chili peppers, etc. can also be fried in the bean paste, and then put in the meat after the bean paste is stir-fried. It's just that I put less oil, if I put the seasoning first, the oil will be passed, and then the meat is not easy to fry well (this is just my own skills need to be improved...).）