How to make roasted chestnuts with meat, how to make braised pork with chestnuts delicious

Roasted chestnut with meat] Ingredients: 1 piece of pork belly, 1 large handful of chestnuts, an appropriate amount of dried shiitake mushrooms, a piece of ginger, 2 shallots, star anise, 2 spoons of light soy sauce, half a spoon of dark soy sauce, a little cooking wine, a pinch of salt.

Method: 1. Prepare the required ingredients.

2. Soak dried shiitake mushrooms in warm water, clean the chestnuts, boil in water for 10 minutes, and peel while hot.

3. Wash the pork belly and cut it into evenly sized pieces.

4. Put a little cooking oil in the pot, pour in the pork belly and stir-fry, stir-fry over low heat until the pork belly is oily, the surface is slightly yellow, and the pork belly is fried with more oil, and pour it out after frying.

5. Add 1 tablespoon of light soy sauce, half a spoon of dark soy sauce, a little cooking wine, stir-fry to color, and pour in an appropriate amount of boiling water.

6. Add the soaked shiitake mushrooms, the amount of water is not more than the pork belly shiitake mushrooms, add green onion knots, ginger slices, star anise, turn to the lowest heat and simmer for 30 minutes.

7. Add the chestnuts, add a little salt, light soy sauce, cover and continue to cook for 20 minutes.

8. The soup becomes less, turn on the high heat to collect the juice, and you can keep some of the juice, and the children like it very much when they mix rice.

9. The chestnuts are fragrant and glutinous, the pork belly is fragrant but not greasy, and there is no soup left at the end.

Chestnut roast pork not only exudes the fragrance of chestnut, delicious taste, and chestnut is rich in vitamins and trace elements, as well as a large amount of protein, which can effectively supplement the nutrients needed by the human body, at the same time, pork can supplement the energy required by the human body, the combination of the two, the nutritional value is doubled, and it is welcomed and loved by many friends. Next, I will give you a detailed introduction to the delicious recipe of chestnut roast pork, so that you can try to make it at home.

1.Add an appropriate amount of water to the pot, after boiling, put in the fresh chestnuts, add the appropriate amount of salt, stir evenly until the chestnuts are cooked, and then they can be removed.

2.After the chestnuts are cooled, use a knife to cut small holes on the surface, which is easy to peel, and set aside the peeled chestnuts.

3.Clean the fresh pork belly, cut it into pieces of appropriate size, place it in a pot with boiling water, pass it over the blood, and skim off the foam.

4.Clean the green onion and ginger and cut them into appropriate sized slices of green onion and ginger respectively.

5.Put pork pieces in a clean container and add an appropriate amount of cooking wine to effectively remove the fishy smell. Then add green onions, ginger slices, salt, monosodium glutamate and other condiments, peppercorns, star anise and other ingredients, stir evenly, and marinate thoroughly.

6.Add an appropriate amount of oil to the pot, wait for the oil to heat, add the green onion and ginger slices and stir-fry until fragrant.

7.Add the marinated pork, add an appropriate amount of light soy sauce, stir-fry and color evenly.

8.Put in the chestnuts, pour in an appropriate amount of water, add salt, monosodium glutamate and other condiments, stir evenly until the juice is cooked and then served.

The above is the specific method of chestnut roast pork, you can add other side dishes according to your own preferences and tastes, because the pork belly is quite fat and thin, and the taste is better, friends who like to eat lean meat can also choose to be all lean meat. This dish is easy to make and can be tried at home, and I believe that after the above introduction, you will be able to make a unique and delicious taste.

<> "This chestnut braised pork is soft and glutinous! Giant rice!!

It's easy to make, so let's arrange it quickly Remember to cook more rice.

Ingredients: pork belly, chestnut, green onion, ginger and garlic, rock sugar, star anise, bay leaf cinnamon;

Seasoning: 2 tablespoons light soy sauce + 1 tablespoon dark soy sauce + 1 tablespoon cooking wine;

Method: 1. Add green onion and ginger and cooking wine to the pot of pork belly, blanch and drain;

3. Wash away the little oil, melt the rock sugar, pour in the pork belly and stir-fry

4. Add green onions, ginger, star anise, and leaf cinnamon to add seasonings;

5. Add water and simmer the pork belly over low heat for 1 hour;

6. Add celery, potatoes, chestnuts and a little salt, and continue to simmer for 20 minutes to reduce the juice.

In addition to these burning utensils, the main ingredients are necessary, 500 grams of pork belly, 250 grams of chestnuts (about evenly proportioned into a plate) Ingredients: 60 grams of soy sauce, 30 grams of old wine, 30 grams of sugar, 30 grams of green onions, 5-10 grams of refined salt (according to your liking to eat salty, customized), three or four slices of ginger. (For 30 grams, the small scoop is four scoops.)

Two large spoons).

Method: Cut the pork into small pieces of 2 cm square, gently cut the top of the chestnut with a knife, cut them one by one and put them in boiling water to cook for a while, peel off the shell while it is hot, and set aside. Heat the wok over high heat, pour in the meat pieces, add soy sauce, old wine, green onions, ginger slices, burn until the meat pieces are colored, then add soup to flood the meat surface, wait for boiling and then use low heat to burn until the meat skin is slightly crispy, pour in the chestnuts and mix, and then cook the chestnuts over low heat, add refined salt and sugar, tighten the marinade with a strong fire, and put it on the plate.

Remember that the marinade at the end is not easy to be too much. This requires not to release too much water at first. If that's not enough, let it go when it's simmering.

It's important to master the heat. The fire is from big to small, and then from small to large.

Ingredients]: pork belly, mushrooms, chestnuts.

Ingredients: cooking wine, fermented bean curd, dark soy sauce, rock sugar, salt.

Method]: 1. Cut the pork belly into cubes. Put a little oil in the pan, add the pork belly and stir-fry until it changes color, then pour in the dark soy sauce to color. Be sure to stir-fry well to color the meat so that the color of the meat becomes red.

2, then pour in cooking wine or beer, the more the better, if you don't want to put so much wine, add water to make up, so that the water surface is basically not meat. Then transfer to a casserole, bring to a boil over medium heat, reduce the heat to low and simmer for about 45 minutes, then pour in the chestnuts.

Tell me how I did it. No pressure cooker. But you need to have a wok.

1. Stir-fry the sugar color first. It is to put oil in the pot, low heat, don't wait for the oil to be hot, put a tablespoon of sugar, stir slowly with a spoon, let the sugar melt, maybe in this process you will see the sugar all gathered together like ice ballast, don't worry, this is the process, and it will turn into syrup after a while.

2. Put in the cut meat (there should be no water on the meat, be careful to splash out and there are drips of scalding), stir-fry a few times, put in soy sauce, in order to color, put green onions, ginger, garlic, a little dried red pepper, fry until fragrant, put in water and start to burn. The amount of water should be submerged in the pieces of meat. During the frying process, you may see that the syrup that has just melted is condensed into pieces on the meat, so don't worry, it will melt after a while.

It is because the temperature of the meat is low and the syrup is coagulated.

3. Put the chestnuts in the boil over high heat, and then change to low heat to stew after boiling, simmer for about 30 minutes, then open the lid, add salt, chicken essence, and reduce the juice over high heat.

That's what I did, and I really ......It's delicious.

If you really only have a rice cooker, you can do it.

1. Cut the meat into cubes.

2. Put water in the rice cooker, put green onions, ginger, garlic, dried red peppers, Sichuan pepper, star anise and other ingredients, cover the lid and boil, then put the cut meat in, add soy sauce, cooking wine, rock sugar, and then cook. After boiling, boil with the lid open, wait for the soup to become half reduced, add the processed chestnuts, and then cover and cook.

3. After about ten minutes, open the lid, add salt, chicken essence or monosodium glutamate, etc., open the lid and collect the juice until it is thick, and you can do it.

Hehe, try it, rice cookers can also make delicious.

Ingredients: 1 kg of pork belly.

20 chestnuts.

Onions, ginger, garlic.

5 ml of rapeseed oil.

Light soy sauce 1 tablespoon.

Dark soy sauce 1/2 tablespoon.

10 small pieces of rock sugar.

300 ml of boiling water.

Method:1Chestnuts are crossed on the shell with a knife, boiled in boiling water for 10 minutes, removed and let cool and peeled for 2Cut the pork belly into 3x3cm cubes, blanch to remove the foam, and scoop up.

3.Pour 5ml of rapeseed oil into the pot, stir-fry the green onions, ginger and garlic until fragrant, add the pork belly pieces and stir-fry until the surface is golden brown.

4.Pour in the light soy sauce and dark soy sauce and continue to stir-fry until the pork belly is evenly coloredPour in boiling water, add rock sugar and chestnuts, cover and simmer for 50 minutesRemove the juice from the lid and place in a large bowl.

This time, we made this chestnut braised pork to the origin of the chestnut - Guizhou Wangmo Chestnut Manor, and I asked the uncle who planted the chestnut tree, why the chestnuts here have a different taste than the one I eat in Shanghai?

He told me that the chestnuts that were shipped out were kept in the freezer for 15 to 30 days. This process is called "saccharification". At low temperatures, moisture is slowly lost, so chestnuts become sweeter. The texture has also changed from crisp to glutinous.

Wangmo is an extremely impoverished area. In recent years, chestnut cultivation has become the main industry in the county, and the lives of the people have gradually improved.

Step 1: Blanch the pork belly 1 2 times.

Step 2Put oil in a pot, heat it, stir-fry the ginger slices, add the pork belly, stir-fry properly, and add the peeled raw chestnuts.

Step 3: Add light soy sauce, dark soy sauce, spray cooking wine, add rock sugar, melt the rock sugar and color it evenly, turn off the heat Step 4 Transfer to a preheated cast iron pot over low heat, and add a small amount of water.

Step 5: After boiling over medium heat, turn to low heat and simmer, turn the pot and stir several times halfway, simmer until soft, and then remove from the pot.