What dishes do you go with braised pork rice that tastes better?

The braised pork is simply versatile, the potatoes absorb the juice, rich and sticky, glutinous, rustling, white radish with water to remove the taste of radish and put it into the braised pork, the sweetness of the radish and the richness of the meat complement each other, the carrot and braised pork are matched to absorb the oil, sweet. The fried garlic is simmered with the braised pork, the garlic is rustling and glutinous, and the braised pork is fragrant with garlic. In addition, braised pork can also be paired with dried beans, dried radish, dried tofu, shutter knots, tiger skin eggs, boiled eggs, sweet potatoes, pumpkin, dried fish, dried shrimp, tea tree mushrooms, shiitake mushrooms, fried tofu, yuba, etc., these ingredients absorb the gravy, so that the original weak taste becomes rich, or dried fish, dried shrimp, mushroom vegetables pass their own fragrance to the meat, so that the meat becomes fat but not greasy, with seafood flavor, mushroom fragrance.

The way to eat white steamed buns with meat and sauce is often eaten at home. If you upgrade it slightly, the meat is stewed in old soup, and it is eaten with white Ji bun with iron ring tiger's back chrysanthemum heart, which is actually Xi'an cured meat and steamed bun. By the way, don't put coriander.

I don't like to eat coriander, but a pot of good braised pork has no fishy smell, fat but not greasy, and the taste of coriander itself is too strong, which really covers up the aroma and taste of the meat itself. There are people in the north and south of my family, and there are various tastes, and there are several ways to eat braised pork. Generally speaking, the northern faction likes to put potatoes, and when the meat is burned to eighty, add potatoes, and wait until the potatoes are crispy.

It goes well with white rice, and if you don't finish it, the meat and potatoes will be softer every time you reheat it, and in the end, it will actually be gravy mashed potatoes, and the taste is very delicious. Another method is to stir-fry the roasted meat and other vegetables such as beans, so that the vegetables are moistened by the soup on the surface of the roasted meat, and the texture of the dish is between stir-fried and braised meat. The so-called stewing a pot of meat for a week is generally developed and utilized in this way.

Hot white steamed buns. Break it open, sandwich the braised pork, dip it in the braised meat gravy, take a bite, the outside is glutinous and the inside is fragrant, and the oil flows down the mouth. If you don't mind that the braised pork is soft and rotten, add the fried potatoes into the pot and simmer slowly, when the potatoes are rotten, they are mixed with the gravy, and the braised pork is covered with mashed potatoes as if they have been thickened, eat, and it is very delicious.

After the braised pork is stewed, the plum vegetables are slowly steamed, steamed until crispy, and the meat is shredded and eaten. Mushrooms. This is the Jiangnan way of eating.

The mushroom itself may be slightly bitter, but with the stew of braised pork, it has a special aroma and is greasy. Shutter knots. It needs to be slightly stewed to taste and get the meat aroma.

When you eat local dishes in a restaurant in Shanghai, you can't escape a piece of grandma's braised pork on every menu. Braised pork with chestnuts, the meat is crispy, the chestnuts are flavorful, the taste is powdery and glutinous Stewed with white radish, radish is better than meat Add boiled quail eggs, wrapped in gravy, the egg skin is slightly burnt, the fragrance is hooking, and finally add the shutter knot, it is another side dish, stir-fried vegetables in marinade, and the wine race fairy.

The braised pork is already delicious in itself! What goes well with it? It's a bit awkward to ask, but if you want to go with a vegetarian dish, then I can give you some reference.

Because of the greasy reason, we generally choose to eat it with green vegetables or lettuce, which can properly relieve the oiliness. Some restaurants have a way of eating braised pork wrapped in steamed buns or steamed buns. The generally correct way to open it is:

Open your mouth wide and gobble it up! In this way, you can eat the delicious feeling of braised pork.

I used to think that life was nothing more than this, no matter how good the braised pork was, it was just so good. Until one day when I was a guest, I ate dry tea and beans made by an aunt. (Seems to be called lentils?)

TBD) meat, naturally it is meat as always, and braised pork must be fat and thin, otherwise it is a hooligan. According to our local tastes (my tastes), it should be a balance between sweet and salty. However, because the side dish is tea beans, it has a salty flavor.

The outermost layer of pork skin Q bomb is cute, the fat meat is fat but not greasy, and there is no discomfort from the next bite and the oil rushes out. The lean meat tastes just right, with more and more and it and less and it loose. It's still common here, and the most unique is dried tea beans.

The simplest, in fact, is served with white rice. Add a little more water, cook the rice softer, and there is water vapor out of the pot. Spread the stewed braised pork and gravy on top of the rice while it is hot, and take a bite of the half-melted fat while it is hot, and serve it with soft rice.

The rice is too dry and strong, and it doesn't have this gentle taste.

Go to the vegetable market and buy lettuce, wash the ingredients when you get home, and break the leaves one by one. Then take a lettuce leaf, follow the principle of [big leaf + large piece of braised pork, small leaf + small piece of braised pork], put the meat piece on the leaf**, and then wrap the meat [please feel free to shape], and finally, stuff this delicacy into your mouth! After trying it, you will love it.

Can I say it's a small dish of red oil chili? Lao Gan Ma is also OK, and then sandwich a piece of braised pork, tumble and dip it, when the meat and spicy aroma are soft between the teeth, be sure to take a big bite of the freshly steamed white steamed bun, the fragrance of wheat makes you unimaginable, much better than the meat sandwich bun. Well, I'm hungry.

Add two cans of beer and water, cover the ingredients in the pot, do not cover the pot, bring to a boil over high heat, add the required side dishes and simmer over low heat for 1 hour; If you want to say what kind of side dishes to add to the braised pork, this dish has its own way, you can add potatoes, chestnuts, eggs, and bean bubbles to it.

greens, etc., because of the dish of braised pork. The flavor is rich and delicious, and when it comes to side dishes, it is like eggs, potatoes and braised pork.

Mainly with pork belly as the main ingredient, when adding other ingredients, not only will the taste be rich and not greasy, but the whole dish will not be monotonous, especially for rice.

<> remove the core of the hawthorn in the middle and wash it, put half of the hawthorn into the braised pork after the fire boils, simmer until the juice is about to be collected, add the other half of the hawthorn and stir evenly, the hawthorn's own sweet and sour and fruity aroma are in stark contrast with the braised pork, and at the same time add flavor and color to the braised pork Flour Balls, there must be a name, sweet potato powder.

The soup with roast meat is blanched, and then kneaded into balls and added to the braised pork, the Q bomb is chewy and meaty.

Braised pork generally likes to add potatoes or chestnuts, and it tastes more glutinous. I also like to add konjac tofu to the braised pork, as well as vermicelli, sweet potato flour, the coarse kind. The vermicelli is cooked and topped with braised pork.

The vermicelli is wrapped in the sauce of braised pork, in addition to potatoes, you can also put beans, bean curd, carrots, vermicelli, lotus root, gluten, chestnuts, kelp knots, bamboo shoots, taro, quail eggs are especially recommended, and this is particularly delicious, as well as yuba, fried tofu, and the soup of braised pork is used to adjust.

Add some abalone, bird's nest, shark fin, and it's best to give Dover a jump over the wall.

The ingredients are added, and it is not only shocking to eat, but also the anger of people and gods is likely to add some honeysuckle to the braised pork.

After eating, there is an indescribable taste, and the aftertaste is endless. The method is as follows: six slices of ginger for one pound of pork belly, seven star anise, an appropriate amount of honeysuckle, and grass fruit.

One to the boy, an appropriate amount of rock sugar, an appropriate amount of light soy sauce, a tablespoon of cooking wine, monosodium glutamate.

A little, braised pork with dried beans and coriander, braised pork with dried bamboo shoots and coriander, both of which are very good, the entrance is chewy, and there is still the meat aroma of braised pork, which has a unique flavor to eat.

Umeboshi and dried bamboo shoots are good ingredients, and if you love eggs, it is also delicious to put a few hard-boiled eggs in the braised pork and cook them together.

Potatoes, yuba, eggs, bamboo shoots, chestnuts, taro, you can do it, I put a lot of side dishes every time, it's very delicious. The braised pork is not greasy, and the hawthorn is also very delicious, and my mother loves to put a few sweet and sour in it every time.

You can choose to add cabbage, tofu, potatoes, tofu skin, enoki mushrooms, shiitake mushrooms, rape, bean bubbles, etc., all of which are more delicious.

Braised pork with side dishes like yam and potatoes will be very tasty and have a high nutritional value.

In fact, adding taro or potatoes will be particularly delicious, and it is also very soft.

Accompanied by pickles. Because if you eat too much braised pork, you will feel very greasy, and pickles have a good anti-greasy effect.

Braised pork with bamboo shoots, green beans, potatoes, garlic, plum cabbage, etc. as side dishes.

1. Bamboo shoots: Bamboo shoots and braised pork are very compatible, and the braised pork produced in this way has the umami of bamboo shoots and the fragrance of pork belly.

2. Green beans: Green beans, also known as kidney beans, kidney lentils, April beans, etc., are annual herbaceous plants. It is called Qingming bean in Quzhou, Zhejiang, and green bean in Sichuan and some central China, and is one of the common vegetables on the table.

3. Potatoes: Potatoes, also known as potatoes, contain starch, protein, fat, crude fiber and other components, as well as rich in lysine, tryptophan and minerals such as potassium, zinc, and iron.

4. Garlic: Garlic is the underground bulb of the allium plant of the lily family. The whole garlic plant has a strong spicy garlic smell, garlic heads, garlic leaves (green garlic or garlic seedlings) and flower sprouts (garlic sprouts) can be eaten as vegetables, not only can be used as seasonings, but also can be used as medicine, is a famous edible and medicinal plant.

5. Plum vegetables: The main production areas of plum vegetables are in Meizhou area and Huizhou area, and it is said that it is a vegetable species sent by Mei Xiangu, so it is called plum vegetables, which is a characteristic traditional dish of Guangdong (Meizhou and Huizhou), and belongs to pickled food. Plum cuisine has a long history and is famous at home and abroad, and is one of the three famous dishes of Lingnan and a famous traditional specialty of Lingnan.

The above content refers to Encyclopedia - Braised pork.

Braised pork and dried plum vegetables.

Ingredients: Ingredients:

1000 grams of pork belly.

1 bag of dried plum vegetables.

Seasoning: 2 tablespoons of salad oil.

Vinegar: 2 scoops. Green onions: 1-2 sprigs.

Garlic: 1-2 slices.

Cooking wine: 2 tablespoons.

1 tablespoon of sesame oil. Sufu juice: 1 scoop.

Brown sugar: 1 scoop (can be adjusted to taste).

Method: 1. Soak the plum vegetables in water.

2. Cut the pork belly into cubes.

3. After putting water in the pot, put the pork belly pieces in a pot under cold water and boil and remove them for later use.

4. Pour oil into the pot and add brown sugar.

5。Burn until brown sugar is bubbly.

6. Pour in the pork belly pieces and stir-fry quickly to color.

7. After stir-frying, pour in cooking wine and dark soy bean curd, and then stir-fry quickly.

8. After stir-frying, add the soaked and washed plum vegetables.

9. Add chopped green onion and garlic slices and stir-fry the ingredients to the casserole.

10. Add water to the casserole to fill the ingredients, pour a little vinegar, cover the lid and bring to a boil over low heat, change to low heat and simmer.

11. Cook until the soup is dry, then turn off the heat and simmer for a while.

Braised pork: Ingredients:

Pork belly: one kilogram.

Sesame oil: 1 scoop.

Ginger: 3 slices. Garlic: 1-2 slices.

Sichuan pepper: 2-3 pieces.

Star anise (fennel): 2 slices.

Boiling water: 2-3 bowls.

Pepper: 1/2 tablespoon.

Salt: 3 scoops (to taste).

Method. 1. Prepare the ingredients, wash the pork belly and cut it into mahjong pieces.

2. After the pot is heated, put sesame oil, stir-fry ginger slices, garlic, peppercorns, star anise.

3. Pour in the pork belly and stir-fry until slightly charred on both sides, add cooking wine or white wine, soy sauce and rock sugar.

4. Transfer to the casserole, add an appropriate amount of boiling water, simmer for an hour, pay attention to turning over frequently, on the one hand, evenly coloring, and on the other hand, avoid the pork skin sticking to the pan. Sprinkle some pepper and salt before removing from the pan and you're done.

Suitable for people: Generally healthy people and people with diseases can eat it, but eating too much will cause people to consume too many calories, and the excess calories will be converted into fat and stored in the human body, which will cause obesity, and obesity is prone to a variety of diseases; Eating too much or cold food can easily cause gastrointestinal fullness or bloating and diarrhea; For fat and lard, people with high blood pressure or hemiplegia (stroke) and those with gastrointestinal deficiency, fat body, phlegm and dampness, and lack of food and lodging should be cautious or eat less.

It is suitable for people with insufficient yin deficiency, dizziness, anemia, dry cough and no phlegm in the elderly, dry stool, and malnutrition;

For people with heavy dampness and heat, phlegm and dampness, and thick tongue coating, avoid eating pork.

Dried plum vegetables and dried bamboo shoots are good ingredients, potatoes can also be put in, but not too much, put more than one time can not be eaten, many times heating potatoes easy paste. If you like eggs, it's also good to put a few hard-boiled eggs in the braised pork and cook them together. And then it's not bad to put some thousand (100 pages) knots.

It is good to put some dried beans, dried bamboo shoots, Maqiao tofu, hundred page knots, wide vermicelli (sweet potato vermicelli), boiled and peeled eggs (quail eggs), etc. Not a lot of them are added together, and generally only one is added.

Braised pork with potatoes is delicious.

Ingredients: 500 grams of pork belly, 100 grams of potatoes.

Excipients: 30 grams of rock sugar, 5 grams of dried chili peppers.

1. Cut the pork belly into cubes, peel and cut the potatoes into cubes.

2. Put oil in a pot, heat the oil to 50% hot, add the pork belly, and fry over medium-low heat until it is mature.

3. Put oil in the pot, add rock sugar, stir-fry the sugar over low heat, pour in the pork belly, and stir-fry evenly.

4. Add water, bring to a boil over high heat and turn to medium heat and cook for 30 minutes.

5. Pour in the potato cubes, stir-fry evenly, add light soy sauce and salt, and simmer for 15 minutes.

6. Braised pork stewed potatoes finished picture.

Braised pork and stewed potatoes

Ingredients. Pork (350 grams) potatoes (3 pcs.).

Seasoning. Green onion (15 g), ginger (10 g), garlic (5 cloves), peanut oil (30 ml), salt (2 g), cooking wine (15 ml), dark soy sauce (10 ml), light soy sauce (15 ml), sugar (20 g), vinegar (5 ml), star anise (1 piece), pepper (2 g), monosodium glutamate (2 g).

Kitchen. Wok.

1 Wash the pork and cut it into small pieces. Finely chop the green onion, ginger and garlic.

2 Put oil in a pot, add green onion, ginger, garlic and star anise and stir-fry until fragrant. Add the meat cubes and stir-fry for 2 minutes.

3 Add cooking wine, dark soy sauce, light soy sauce, sugar, pepper and vinegar and stir-fry evenly.

4 Add enough water to bring to a boil over low heat and simmer for 40 minutes.

5 Wash and peel the potatoes, cut them into small pieces and put them in a pot.

6 Bring to a boil over high heat and simmer over low heat for another 20 minutes.

7 Add salt and monosodium glutamate to taste.

8 Remove from pan and serve.

Braised pork stewed beans.

Braised pork stewed beans can be selected according to their own taste, if you like the texture of the noodles, you can use oil beans, if you like more beans, you can choose **fishing, if you like less beans, you can use the king of beans like me, this kind of beans stewed out is still smooth and chewy, and no beans are easy to taste. 

Ingredients. Ingredients: 300g pork belly, 700g of auxiliary ingredients, 700g of bean king, 10g of soy sauce, 10g of sugar, 2 large ingredients, 50ml of oil, 5g of salt

Steps. 1.Remove the two ends of the beans and divide them into two or three sections.

2.Cut the pork belly into small pieces, blanch off the blood foam and remove it. Add sugar and soy sauce to the pan to dissolve, add the blanched meat and ginger slices and stir-fry until the sugar is colored.

3.Add an appropriate amount of water, simmer the meat for half until the juice is reduced, and then set aside.

4.Pour vegetable oil into a clean pan, add the beans and stir-fry for a while.

5.Pour in the braised pork, add water and simmer for about half an hour.

6.Add salt and stir-fry well before removing from the pan.

Tips: Stir-fry the braised pork first and then put it out, and then return to the pot to stew it again will be more fragrant and the flavor of the meat will be stronger.

The dishes are also better-looking.

Braised pork stewed with tofu

Materials. Ingredients: 600g pork belly

Seasoning: appropriate amount of salt, appropriate amount of rock sugar, appropriate amount of ginger, appropriate amount of Sichuan pepper, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of blended oil, appropriate amount of frozen tofu, 200g

The preparation of braised pork stewed with tofu.

1.Cut the pork belly with skin into pieces of one and a half centimeters square.

2.Add water to the pot, add the pork, simmer for 5 minutes, skim off the foam when the water boils. Rinse after removal.

3.Add a little oil to the pan, add rock sugar and stir-fry.

4.Add the pork, reduce the heat and stir-fry.

5.Stir-fry until the meat changes color and the oil is forced out, this process takes about fifteen to twenty minutes, be patient. If you don't want to be too greasy, you can pour out some of the fried oil. Add dark soy sauce, cooking wine, seafood soy sauce, Sichuan peppercorns, spices, green onions and other seasonings.

6.Add hot water and cover the pork. If you need to add water in between, be sure to heat the water. After the rice is boiled, change to low heat and simmer for half an hour.

7.Add frozen tofu, salt, and if water is low, reheat the water. Simmer for another half hour.

8.After receiving a little leftover of the soup, it is ready to be cooked. Delicious braised pork, try it.