How to make braised yuba pork belly?

Add white wine and pork belly to the pot and blanch in cold water. After boiling for 5 minutes, remove the water, prepare spices, cut green onions, slice ginger, add a little oil to the wok, pour in sugar, fry over low heat until the sugar slowly melts and the color becomes darker, until the color is amber, pour in the blanched pork belly and stir-fry until it is colored, pour the meat into the pot of boiling water, add green onions, ginger, spices, cooking wine, white pepper and boil over high heat, skim off the foam and turn to low heat to start simmering, the pork belly is nine ripe and add salt to taste, add the cut yuba and simmer for 10 minutes to get out of the pot.

<> "How to make braised pork with yuba."

The pork belly stirs up the fat.

Stir-fry rock sugar until the color of Youqi sugar.

Pour in the pork belly and stir-fry well.

Add ginger slices, dried chili peppers, green onions, cinnamon, bay leaves.

Add the seasoning (see copy).

Add water to cover the pork belly.

Simmer for more than 1 hour, then pour in the crane eggs, yuba.

Wait about five minutes.

Braised pork with yuba Step 1

The practice of braised pork with yuba is complete.

The bean curd soaked in clear water makes it completely open.

Step 2: Preparation of braised pork with yuba**.

Wash the pork belly and cut into cubes.

Step 3 Put water in a pot to boil, blanch the pork belly to remove the foam, remove the spare Step 4 Wok to heat, add the pork belly, green onion, ginger, Sichuan pepper, star anise, bay leaves, sugar, and tempeh, and stir-fry until the surface of the meat is raw and yellow.

Step 5: Add soy sauce, vinegar and other seasonings together and stir well.

Step 6Add water, cover the pot and simmer for 20 minutesStep 7Put the soaked yuba into the pot and simmer for 5 minutes.

Step 8: Peel the boiled quail eggs and put them in the pot, stir-fry evenly, pour sesame oil, sprinkle chives to make a finished product of braised pork with yuba.

Cooking skills. Soak the yuba with cold water, the hot water is easy to rot, and the yuba is very easy to cook after soaking, so it needs to be put later.

There is no oil in this dish, and the oil from the stir-fried pork belly can be stir-fried until fragrant, and the pork belly is not so greasy to eat.

Don't want to play the side stove during the winter season? Then you might as well have a stewed yuba. You may wish to take a look at the method of braised pork belly with yuba that I pushed, I hope it will help you!

Ingredients:

Pork belly, bean curd, green and red peppers, ginger and garlic slices, cooking wine, soy sauce, oyster sauce, sugar, pepper, oil and salt.

The practice of braised pork belly with yuba

Soak the yuba for a few hours in advance until it is soft, then cut it into small pieces and prepare other raw materials;

2.Heat the pan with cold oil, put in the pork belly and stir-fry;

3.Stir-fry until the pork belly is slightly yellow, add ginger and garlic slices after the fat is stir-fried and stir-fry to bring out the fragrance;

4Pour in an appropriate amount of cooking wine, add an appropriate amount of soy sauce, oyster sauce and sugar;

5.Then pour in an appropriate amount of water and boil;

6.Put in the prepared yuba;

7. Bring to a boil over high heat, cover and simmer over low heat for 20 minutes;

8.Remove the lid, add salt and pepper to taste, then turn to high heat to reduce the juice;

9.Pour in the prepared green and red pepper segments and stir-fry evenly, turn off the heat after the green and red peppers change color;

10.Serve in a small bowl.

Tips:

1.Yuba must be soaked in advance to soften, which is not only easy to shorten the simmering time, but also easier to taste;

2.Heat the pan with cold oil, put the pork belly into it and stir-fry, be sure to stir-fry the fat of the pork belly, then the surface of the pork belly is slightly yellow and burnt;

3.Add cooking wine to help remove the smell, soy sauce to help color, oyster sauce to help enhance the flavor, and sugar to increase freshness;

4.Add the yuba and pork belly together and cover and simmer, then add salt and pepper to taste; At this time, the juice is reduced on high heat, and the green and red peppers are put in, the green and red peppers are not easy to cook for a long time, and the heat can be turned off after changing color.

Tips

Yuba and mushrooms can be eaten together: mushrooms nourish qi and benefit the stomach, yuba contains a lot of phospholipids, which has a protective effect on blood vessels, green beans nourish the spleen and invigorate qi, clear heat and detoxify, and calm the heart. This dish is high in plant protein and rich in nutrients.

Yuba and green beans can be eaten together: mushrooms nourish qi and benefit the stomach, yuba contains a lot of phospholipids, which has a protective effect on blood vessels, green beans nourish the spleen and invigorate qi, clear heat and detoxify, and calm the heart. This dish is high in plant protein and rich in nutrients.

Nutritional value of pork belly

Pork belly, also known as rib meat, three-layer meat is located in the abdomen of pigs, and there are many fatty tissues in the abdomen of pigs, which are sandwiched with muscle tissue, fat and lean intervals, so it is called "pork belly". Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine, which promotes iron absorption, which can improve iron deficiency anemia. Those with damp heat and phlegm stagnation should take it with caution; Those who are obese and have high blood lipids are not.

Ingredients: Appropriate amount of pork belly, appropriate amount of yuba, appropriate amount of ingredients, appropriate amount of cinnamon, appropriate amount of bay leaf chili, appropriate amount of nutmeg, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of soy sauce, appropriate amount of sugar, appropriate amount of bean curd, appropriate amount of salt, appropriate amount of cooking wine.

The steps of braised pork stewed with bean curd.

1. Soak the sliced pork belly in water for 30 minutes.

2. Rinse the yuba with clean water and set aside.

3. Prepare the excipients.

4. Blanch the soaked meat.

5. Add the blanched meat and the ingredients cinnamon, chili pepper and nutmeg to stir-fry together until the meat is slightly yellow.

6. Put a small amount of oil in the wok, add sugar, and fry the sugar color.

7. Stir-fry the sugar color into brown-red and bubble.

8. Stir-fry the pork belly until it is slightly yellow, so that the meat can be evenly covered with sugar.

9. Add cooking wine, soy sauce and fermented bean curd juice and stir-fry evenly.

10. Pour in boiling water and cover the meat.

11. Add green onion and ginger.

12. Break the yuba into large pieces and put them in the meat pot, turn to low heat and simmer for 1 hour until the soup shrinks.