When cooking braised pork, do you need to put bean paste?

The sauce is produced after strict processing and is very healthy. Besides, there are so many dishes in the north and south of the river, and there are a few that don't put sauces, and they can't reflect the soul of Chinese cuisine without sauces. Almost everywhere else braised pork is made without bean paste.

So if you really want to be "more serious", then the answer is:For most people, you don't need to put bean paste in braised pork. I have never eaten braised pork with bean paste, so you don't need to add bean paste to make braised pork, although the taste is different and the eating habits are different, it is still recommended not to make braised pork with bean paste.

Ingredients: 460 grams of octopus, 360 grams of pork belly, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of bean paste, appropriate amount of cooking wine.

Mix the oil to taste.

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The braised pork is the most delicious and has a very good taste. The ingredients can be rock sugar, brown sugar, dark soy sauce, a little oyster sauce, and a little salt to bring out the sweetness. Can be a fever.

Hurt and quench thirst.

Thin, kidney deficiency.

Frailty, postpartum blood deficiency.

Dry cough, constipation, replenish deficiency, nourish yin, moisturize dryness, nourish liver yin, moisturize skin, facilitate two stools and quench thirst. People who are obese and have high blood lipids should eat less or use old soy sauce to adjust, and feel that the addition of bean paste will cover the fragrance of pork, so that we can't eat the meat aroma of pork, and you can add fermented bean curd when firing.

As a very well-known condiment, douban sauce is characterized by a very miscellaneous taste, and it has very obvious unique taste characteristics. Uncle Fan's kitchen cooking has always advocated simple cooking, with fewer steps and fewer seasonings. There are few steps, everyone can learn it, the practice is not troublesome, and it can be done at home.

With less seasoning, not only do you have to eat the fresh flavor of the ingredients, but it also tastes healthier. Maybe most people have eaten in Hunan restaurants, I still have more say in whether to put bean paste or not, braised pork does not need to put bean paste, below I will share with you my practice of making braised pork, I hope it will be helpful for everyone to make braised pork in the future.

Braised pork is one of the most smoky pork dishes, because of its popularity, many places have their own characteristics of braised pork, the method and ingredients are different, and the diet is more exciting because of the difference. But the question asks "do you need to add bean paste", then this question is very good. In fact, except for some areas where you are used to eating bean paste, almost all other places do not use bean paste for braised pork, so if you really want to be very "more serious", then the answer is:

For most people, you don't need to put bean paste in braised pork.

There is no need to put bean paste, we only need to fry the sugar color, and the color of the braised pork will be particularly beautiful, or add an appropriate amount of dark soy sauce for color adjustment.

There are indeed many people who like to put bean paste when cooking braised pork, but this is also based on personal taste.

Put the bean paste, the bean paste can be fried in red oil, and then added rock sugar to fry the sugar color, so that the braised pork is oily but not greasy, and it melts in the mouth.

This is not needed, of course, you can also put it, in this way, the taste will be better, of course, the taste will be very strong.

To make braised pork, you need to put bean paste. Of course, there are some differences depending on the customs of each place. There may be other sauces in some places, but I want to tell you that it is only authentic to put bean paste to make braised pork.

Let me give you a detailed analysis. In fact, except for some areas where you are used to eating bean paste, almost all other places do not use bean paste to make braised pork, so if you really want to be very "more serious", I have never eaten braised pork with bean paste, and I have never made braised pork with bean paste, even if I eat braised pork in many places, I have never eaten braised pork with bean paste, so I don't need to add bean paste to make braised pork, although the taste is different, and the eating habits are different.

Ingredients: 460 grams of octopus, 360 grams of pork belly, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of bean paste, appropriate amount of cooking wine, appropriate amount of blended oil. Braised pork, if you want to make it delicious, I usually don't put bean paste.

The meat is best to choose pork belly, a layer of skin, a layer of fat, and a layer of lean, so that the staggered meat is the best to make the braised pork and the taste is also very good. The ingredients can be rock sugar, brown sugar, dark soy sauce.

Braised pork is a very popular home-cooked dish, and there are many ways to make it, each with its own merits, just choose your favorite flavor to make it. Braised pork contains a lot of substances, and it also has many benefits for the human body, such as sweet and salty taste, flat nature, and enters the spleen, stomach, and kidney meridians; Nourish the kidneys and nourish the blood, nourish the yin and moisten the dryness, we generally make braised pork by cutting the cleaned pork belly into squares of about 2 cm, blanching the meat pieces in a pot under cold water, removing the foam, removing the impurities, and then stir-frying the sugar color (or adding dark soy sauce to adjust the color), pouring in the meat pieces and stir-frying the oil, adding green onion and ginger, cooking wine.

Choose high-quality pork belly, heat the pot, put the pork belly in to scald, it is said to be scalding, but this also has an effect, you can blanch the pork after the pork has no fishy smell. If you want to make the braised pork not greasy at all, the color is beautiful, the taste is good, if you use the bean paste can only be eaten as an adjunct, and the amount of use is not well controlled, it will destroy the unique taste of the braised pork, and other seasonings can completely replace the bean paste to make the most perfect effect.

When making braised pork, you don't need to put bean paste, you only need to put some soy sauce and brown sugar, and the bean paste will cause a stronger taste.

Of course, don't put it, because the taste of the bean paste is spicy, if you put it in a spicy dish, it will make the taste of the dish more delicious, but if you put it in the braised pork, the taste will be very mismatched.

Don't put bean paste, because bean paste will cover up the delicious taste of braised pork, and it will completely lose the meaning of braised pork.

If you like to eat the texture of bean paste, you can put it when the braised pork is almost cooked, according to your personal taste. Except for the areas where you like to eat bean paste, other places basically don't use bean paste to make braised pork. Braised pork has a long history, and it is simmered slowly.

If you put too much seasoning, it will mask the mellow flavor of the meat.

It's best not to put it, if you put in the bean paste, it will affect the quality of the braised pork, and the taste will hurt a lot, and the result will be incomplete.

It depends on the personal taste and whether you can eat spicy, but from the tradition of braised pork, there is no such thing as putting bean paste in the recipe, the main seasonings are soy sauce and rock sugar, etc., after time and taste changes, Sichuan, Hunan and other places will add bean paste when making braised pork, and the color and taste are more intense.

Don't put bean paste, after adding it, it will ruin the taste, which will be more unpalatable, just use soy sauce and sugar to stew.

Of course, you have to put it, the braised pork with bean paste will taste very delicious, and the color is also very bright.

I never put bean paste when I make braised pork, because I think the taste of the sauce will affect the aroma of the meat, so I never put bean paste, but everyone's taste is different, and you can also decide whether to add bean paste according to your own preferences.

You can put a little less to make the color look better, but not too much, otherwise it will overshadow the original taste of the braised pork.

For carnivores.

There is nothing more enjoyable than a bowl of braised pork! If one bowl isn't enough, add some small potatoes to it! No way, who let the price of pork go up now? Otherwise, you can have two bowls!

However, eating too much meat at one time is not good for health, so what we are cooking today is a home-cooked dish, braised pork with potatoes.

Hey, some friends may say, such a simple dish, also take it? Yes, home-cooked food looks quite ordinary, but the most memorable thing about eating all over the big restaurants, small restaurants, and the entire food street is still"Mommy's taste"！

What is Mommy's Taste? It's home-cooked food! And, even if it's the same name, the taste of each dish is different! For example, simple potato braised pork, my family learned the Sichuan cuisine method, and added an extra spoonful of Pixian bean paste.

The braised pork is not only beautiful, but also fresher, more fragrant and delicious!

Come on, come on, don't pressure your body with a lot of skills, come here, just take a look at how my family cooks this potato braised pork!

Ingredients:Pork belly, pork ribs, baby potatoes. 2 tablespoons of light soy sauce, a little dark soy sauce, and an appropriate amount of cooking wine.

A little rock sugar, half a spoon of Pixian bean paste, a little chopped green onion and ginger. A large bowl of boiling water.

Method:

1.Chop the pork belly and pork ribs into small pieces and blanch them to remove the smell. In a pot under cold water, add to the water.

2 tablespoons of cooking wine, a little ginger. This will better help the meat pieces to get rid of the smell.

2.Once the water is boiling, turn off the heat, skim off the foam, and rinse the boiled meat with water.

3.If the potatoes are larger, cut them with a knife and make them evenly sized, so that they are easy to cook and eat.

4.Get up in an oil pan, when the oil temperature rises, add ginger slices, stir-fry until fragrant, put the meat and pork ribs in and stir-fry.

5.Pour the potatoes into the pan again and stir-fry.

6.Then pour a large bowl of boiling water into the pot, add 2 spoons of light soy sauce, a little dark soy sauce to enhance the color, and add half a spoon or a spoonful of Sichuan cuisine's soul mate.

Pixian bean paste, the amount you add depends on whether you can eat spicy or not, whether you want to eat spicy or not, whether you want to eat slightly spicy or spicy does not matter at all. Sprinkle a few grains of rock sugar into the pot.

Not too much. 7.The soy sauce itself is salty, so we don't need to put additional salt, and the small particles of powder in the pot are chicken essence.

Then cover the pot and simmer over medium-low heat. After the soup is reduced and the potatoes are cooked, you can turn off the heat, then sprinkle some chicken essence and chopped green onions, stir it, and put it on a plate and remove it from the pot.

8.After serving, sprinkle some chopped green onions on top for a good look.

Well, a bowl of fragrant potato roast meat is ready, salty and delicious, slightly spicy, especially for rice! The pork belly is so burned, it is not greasy at all, and the ribs can be put or not, and my family burned it together because this piece of pork belly happened to have a bone on it. Use this method to cook braised pork ribs.

It must be delicious too.

Yes, because I think it would be more beautiful to put a little bean paste color.

Personally, I think that according to my favorite taste, I will not put bean paste when I make braised pork, if I personally like to eat bean paste, I can put less, and the taste will be very good.

Braised pork does not need bean paste, and soy sauce and sugar are required for braised pork to taste.

Want. Because the taste of bean paste is particularly good, putting it in braised pork can enhance its taste very well, and it can also make its meat more delicious, which makes people want to eat it.

You need to put 50g of soy sauce in the following way:

Ingredients: 10 kg of pork belly, 50g of soy sauce, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of seasoning, appropriate amount of Sichuan pepper, appropriate amount of sugar, appropriate amount of refined salt, appropriate amount of rice wine.

1. The first brother pin first wash the prepared meat and drain the water.

2. Put in the seasoning prepared by the dusty pants.

3. Then add soy sauce, sugar, refined salt, and rice wine.

4. Pour in boiling water and stir well.

5. Use a pressure cooker to press for half an hour.

6. Serve out after half an hour, and it is ready.