What material is the most taboo for braised pork?

When cooking braised pork, there are many taboos when adding seasoning. Instead of looking for taboos, write down what seasonings you can use.

Braised pork tastes only meat! Besides, it should be tasteless and the best braised pork.

Therefore, using as little seasoning as possible is the secret of making braised pork.

Let me share my secret of cooking braised pork:

Let's popularize the basic knowledge of cooking first: since braised pork is cooked, we must first understand what "burning" means: burning refers to the cooking method of frying or cooking the raw materials cooked in the early stage, adding appropriate amount of soup and seasoning, boiling it with strong fire first, and then slowly heating it to the set color when it is about to mature.

Raw materials:

Pork, rock sugar, cooking wine, starch, vinegar, soy sauce.

I made up a jingle to better remember "pork rock sugar wine, starch always brings vinegar"

Front leg meat should knock on the blackboard! Braised pork made from front leg meat is the best. The pig's front legs are tender because of regular exercise.

Steps:

1. Add water to the pot, put the whole front leg meat into cold water, and add a little vinegar. After the water is boiled, skim off the floating foam and pick it up for use.

2. Add oil to the pan, fry the whole front leg meat until brown, and pick it up for use.

3. Cut the front leg meat into 2-3cm cubes.

4. Add oil and a little rock sugar to the pot, stir-fry the diced front leg meat in the pot, so that each piece of meat is evenly wrapped in brown sugar, stir-fry the wine slightly, and add soy sauce to color.

5. Add boiling water until the meat is just submerged. Turn the fire to a low heat and stew for about an hour.

6. the juice is collected from the fire, and the original braised pork is only fragrant.

Hello, I'm Brother Qi, and my answer is as follows:

Braised pork is a favorite home-cooked dish for every family. The subject asked which ingredients to avoid in braised pork. My answer may be beyond your expectation. I think everyone cooks this dish with too much spices on weekdays, which is a big taboo, because you can't taste the meat itself. There is a saying in the culinary world that "pigs don't pepper, sheep don't look", because these two spices will cover up and change the taste of the ingredients themselves, making the taste of meat unbearable.

The common practices of braised pork are home-cooked braised pork, Shi Mao braised pork and Dongpo pork.

Cinnamon has a strong aroma, which can remove the fishy smell of meat dishes.

Illicium verum is the fruit of Illicium verum, which is often used as seasoning. Star anise is also called fennel, because it can remove the odor from meat and add flavor to meat.

Amomum tsao-ko has a special aroma, spicy and slightly bitter. It is a condiment, and it has a particularly strong spicy flavor. Its dried fruit is used as food condiment and Chinese herbal medicine in China.

Let's share the famous braised pork in Shi Mao with you.

The required ingredients are pork belly 300g, Shanghai green 100g, cinnamon, star anise, mushroom, tsaoko, garlic, ginger, onion and red pepper.

The required seasonings are refined salt, sugar, monosodium glutamate, soy sauce, cooking wine and water starch.

Step 1: Wash the pork belly and cut it into small pieces. Cook in a pot and take it out for later use.

Step 2: Wash red pepper, remove seeds and cut into small pieces. Wash tsaoko and ginger and beat well, and wash garlic to remove the head and tail; Wash mushrooms; Shanghai green water is washed and bleached.

Step 3: put the pot on the fire, add a little water, add a proper amount of sugar, fry until brown, add pork belly and mix well.

Step 4: Add ginger, cinnamon, star anise, tsaoko, mushrooms and garlic and stir fry.

Step 5: add a little boiling water, cover and stew until the pork belly is cooked. Add soy sauce and monosodium glutamate to taste, and add starch thickening.

Step 6: Add onion and red pepper into the pot and stir well. Put it in a bowl with Shanghai Green.

In my fifth year, I made a video about how to cook braised pork. Compared with the braised pork cooked in previous years, I have made great progress. I think it's my cooking. After my parents ate it, they were full of praise. Let me tell you about my experience in cooking braised pork:

1, pork belly is definitely important, and there is no strict requirement on the size of meat. Everybody likes it.

2. Drowning is certain. When drowning, you need to put cooking wine, onion knots and ginger slices to remove the fishy smell. After the cold water is boiled, it is necessary to clean up the floating foam;

A few years ago, after skimming the froth, I would fish out the meat. This year, this practice has changed slightly. I cooked the meat in the pot 15 minutes, and cooked it.

4, cooked meat, immediately put it in cold water to cool after fishing out. The advantage of this is that when the meat is fried in the pot, it will not splash oil and burn us;

5. Change the meat into the size you like, fry the water on the surface of the meat in a pot, then add a little salad oil, turn to a small fire and fry slowly, fry the meat to a slight coke, the color is golden, and fry it all over the bottom of the pot;

6. It takes about 6-8 minutes to stir-fry the meat, because it is a slow fire. After frying, take out the meat and pour out the fat in the pot.

7. Sugar color needs to be fried separately, and it takes time. So you can fry the sugar color in advance, fry the sugar color to purple, and then boil it in boiling water. After 65,438+00 minutes, the sugar color is instant, and the color is red and bright, neither sweet nor bitter;

8. Put a little salad oil in the pot, add the ginger slices and star anise that we prepared in advance, stir-fry over medium and small fire to get the fragrance, then add the meat pieces that we have fried, stir-fry over medium and small fire again, and let the fragrance of meat and star anise blend together. This process takes about 3 minutes;

9. Add a spoonful of fried sugar and color the meat. At this time, stir fry evenly, and the color of meat will change greatly immediately;

10, stew without water, put 500ML of beer, add half a bowl of water, and when the fire boils, add 2 tablespoons of salt, 1 tablespoon of sugar, half a teaspoon of soy sauce and a handful of scallions. After the fire boils, turn to low heat, cover the pot and stew 1 hour;

1 1. Add the boiled eggs and stew together for about 50 minutes. Open the lid, check the softness of the meat, and judge whether it is necessary to collect juice according to your favorite taste.

12, onion grows in the pot, ginger slices and star anise are taken out and discarded;

13. Because the eggs are added during stewing, the protein in the eggs can make the meat more delicious and play the role of monosodium glutamate;

14, when the soup is thick and bright red, a plate of fragrant braised pork can be served;

What material is the most taboo for braised pork?

The above shared our experience in cooking braised pork. In the whole process of making braised pork, we used beer, ginger slices, star anise, onion knots, eggs or chestnuts. For a bowl of delicious braised pork, these ingredients are just right, so in my opinion, other ingredients are redundant;

When it comes to braised pork, what ingredients are most taboo to add? Maybe every place has different eating habits. I don't like adding garlic cloves and dried peppers, because braised pork tastes fat but not greasy, soft and waxy and slightly sweet, and there is no need to add pepper flavor.

Finally, I want to say a few words. Above, we shared with you the experience of cooking a bowl of braised pork, and also shared with you the ingredients that I don't think should appear in braised pork, dried Chili;

If there is anything else, I'd like to talk about oyster sauce. Now everyone is cooking in the kitchen, and every dish will add a little oyster sauce to enhance the taste. However, my personal experience is that braised pork with oyster sauce will not only improve the taste, but also make us feel that the meat is very fat, so it is best not to add oyster sauce.

What is the most taboo to add to braised pork? This question needs to be answered from another angle.

First of all, we should know what ingredients to add to braised pork.

The material of braised pork consists of meat and seasoning. Meat is pork, pork belly. There are also cattle, sheep and dog meat, as well as pork other than pork belly. But usually pork belly is used. The basic ingredients are onion, ginger, soy sauce, salt, sweet and sour and fennel leaves. The former is the taste of food, and the latter is the flavor.

Secondly, we should know how to cook braised pork.

There are two basic methods for braised pork: braised pork and minced meat. Take braised pork as an example. Braised pork is pork belly, first cut into pieces and blanched. Then stir-fry the meat until it is brown, stir-fry the meat to sesame oil, add onion and ginger, stir-fry until fragrant, add water, add spices and soy sauce vinegar, boil and simmer for 50 minutes, turn off the fire, take out the pot and put it in a bowl.

[14] I finally know what material braised pork is most taboo.

The essence of braised pork is meat flavor. By frying sugar and improving taste, the fishy smell was completely removed, and the protein and fat taste of pork was burned. So in the process of operation, it is mainly not allowed to add too much essence, especially too much essence. To cook this dish at home, just put an octagonal in a catty of meat, and you don't need cinnamon leaves. However, it needs the comprehensive function of onion, ginger, vinegar and sugar to have the characteristic taste of braised pork.

Braised pork is a famous popular dish, which belongs to hot dishes. Pork belly is the main ingredient, and cooking tools are mainly iron pots and casseroles. It tastes sweet, fat but not greasy, and it can be called a classic dish in Chinese cuisine. Whether in high-end hotels or on the dining tables of ordinary people, we can usually see it.

Now the weather is getting colder and colder this season. Making a pot of braised pork, whether it is used for stew or bibimbap, is an irresistible human delicacy. Delicious braised pork is fat but not greasy, bite by bite. If you want to do it well, it is very important to add sugar to taste and collect juice.

Braised pork is mainly pork belly, and it is best to choose three layers of fat and thin meat. You should blanch it before you go to cook the meat. Pay attention to boil a pot of cold water, then put the meat in, cook the water with the meat, and then skim off the foam. Be careful not to boil hot water and then add pork. Then put the oil in the pot, stir-fry the meat, and add sugar to stir-fry the sugar color. This braised pork tastes sweet, and the amount of sugar can be adjusted according to your own taste. Stir-fry the sugar first, and the meat will be bright.

Whether braised pork should be blanched should be discussed according to the situation. It is best to blanch the meat with cold water, which is also beneficial to the shaping of the meat. Wait for the water to boil before cooking, which is not conducive to blood flow, and it is easy to cook the meat at once. Scalding is mainly to remove blood stains, stereotypes and other dirty things. If it is fresh pork, it is usually enough to wash the surface with cold water. If you bought it from a supermarket or an ordinary butcher shop, it is recommended to blanch it.

Special braised pork

Youpang mushroom

material

Ingredients: pork belly 1 piece

Accessories: 30g rock sugar, 20ml light soy sauce, a handful of onion, appropriate amount of ginger, 5ml oil, cooking wine 10ml.

working methods

1. Prepare a piece of pork belly with skin, boil it in a pot with cold water, take it out (it is easier to remove hair and cut into pieces), wash it and cut it into small pieces.

2. Prepare another pot of cold water, put the pork belly into the pot, add water to boil, skim off the floating powder, remove the meat and drain the water.

3. Wash the wok, add about 5 ml of oil, and add the onion and ginger until fragrant.

4. Stir-fry pork belly, constantly stir-fry, add 10ml cooking wine to remove fishy smell, and then add about 30 grams of rock sugar (Shanghai flavor) and stir-fry until the rock sugar melts, and the meat is slightly caramel-colored.

5. Pour the meat into the pressure cooker, add about 20 ml of soy sauce and half a bowl of water, press 10 minute, turn off the fire after automatic deflation.

6. Take a wok and pour the braised pork and juice into the fire to collect the juice.

I am very happy to communicate with you and share cooking and stories about delicious food.

The price of pork has risen so high recently that I haven't eaten braised pork for a long time. Seeing the words "braised pork" makes my mouth water. Braised pork is mainly pork belly, and white sugar and cooking wine are colored seasonings. Golden color, oily but not greasy, is a very popular home-cooked dish, and it is also a delicious dish often cooked by every household.

Let's share with you the most "taboo" points of making braised pork:

1, many people will make a mistake when stewing braised pork, that is, adding "pepper" and "pigs don't pepper sheep unexpectedly". I think everyone has heard of it, and this is also a valuable experience left by our ancestors. If you add pepper when stewing pork, the meat is particularly easy to burn wood and not easy to stew. Therefore, when stewing braised pork, it is best not to put the seasoning "pepper".

2. If you can't control the amount of water, try to replenish as much water as possible. It is best not to add water in the middle. If you add water halfway, it will also lead to meat paste.

Don't put the salt too early.

I hope my answer can help you.

Glad to answer your question!

First of all, let's take a look at what auxiliary materials and ingredients are generally used to make braised pork:

The first seasoning is salt, sugar, monosodium glutamate (controversial), cooking wine and soy sauce.

The second ingredient is onion and ginger.

The third spice is star anise, geranium (controversial) and cinnamon.

Now let's look at two controversial things here: monosodium glutamate and geranium. In my opinion, these two things can be put or not! Adding these two things will not have much effect on the dishes.

As for who is the most unsuitable match, there is really no absolute statement on this question. But there is an old saying: pigs don't pepper, sheep expect it. Braised pork is not suitable for pepper! Because pepper tastes spicy and hemp, if it is put in braised pork, it will destroy the original flavor of pork, thus greatly reducing the taste and taste.

I hope my answer can help you, thank you!

The most taboo is excessive spices, adding spices indiscriminately! The most basic three kinds: star anise, Amomum tsao-ko, cinnamon, but must be less, generally referring to three catties of meat, 1 star anise, two Amomum tsao-ko (only keep the peel of Amomum tsao-ko, remove the seeds of Amomum tsao-ko) and cinnamon (a thumb nail). If you can avoid soy sauce, it will turn black easily. Oyster sauce (Lee Kum Kee old oyster sauce), Guangxiangtai chicken rice soy sauce (3 kg of meat, 15g), salt (appropriate amount), sugar, cooking wine, rice wine mixed wine (50g, 3 kg of meat), crystal sugar, ginger slices and chopped green onion. The most taboo is to add cloves. According to personal taste, fragrant leaves, Amomum villosum and cardamom can be added. But all need a small amount. Generally, 5 grams of balsamic vinegar can be added when adding water for stewing, and about 15 grams of sugar and rice wine can be poured when collecting juice. This way, the color and flavor of the dishes are better.

Braised pork is suitable for all ages. Different cuisines and different methods, I like cooking in Zhejiang, and braised pork is also a special dish. I want to share it with you. Braised pork is the most taboo. After a long time, the essence of meat is lost cleanly, and the taste changes greatly. Good meat doesn't need to be blanched. Just scrape off the whole piece of hot water, because there is nothing dirty in the pork. If the meat is dirty, it can't be eaten. Put a proper amount of cooking oil in the oil pan, smoke from the fire, add onion, ginger and garlic, and quickly stir-fry the meat until it is slightly yellow. When they add soy sauce, appropriate amount of soy sauce, appropriate amount of soy sauce, Shaoxing yellow wine and stir-fry for two minutes, slowly add water and put rock sugar, but not salt immediately. The most important thing about braised pork is to collect soup. In the last few minutes, add salt and a little vinegar for ten minutes, and then add yellow wine for the second time to continue cooking. This braised pork is original, so it doesn't need any seasoning when cooking. Many friends must have objections to boiling shredded pork, so they won't argue. You'll know it's the best braised pork when you go back and try it.

Braised pork is a very famous popular dish. Sweet but not greasy. If you eat it in one bite, the fat is soft and waxy, and the lean meat is not firewood. Very delicious. In order to make braised pork delicious, not only should the processing method be proper, but the ingredients are also very important. If you want to say what braised pork is most taboo, I think this dish is even more taboo to add vinegar. Soy sauce, cooking wine, star anise and fragrant leaves are all essential ingredients for braised pork, but adding vinegar will change the taste of this dish. Let's share with you the practice of braised pork.

food

Pork belly with skin

condiments

Onion, ginger, star anise, fragrant leaves, cinnamon, cooking oil, crystal sugar, cooking wine, bean paste, soy sauce and soy sauce.

-Start making-

1, blanch the whole piece of pork belly with skin in a pot. After the blood foam emerges, take it out, rinse it and cut it into pieces.

2. Pour an appropriate amount of cooking oil into the pot, add rock sugar, and stir the rock sugar into brown sugar with low fire. Be sure to keep stirring, don't overdo it, or it will be very bitter.

3. Stir-fry the diced pork belly quickly in the pot, so that the onion, ginger, fragrant leaves, star anise, cinnamon and bean paste are added to the meat stuffing and the sugar color is even. Stir-fry with low fire, stir-fry with soy sauce, cooking wine and a little soy sauce quickly and evenly, pour in water without meat, and simmer for 50 minutes with low fire.

4, 50 minutes, add the right amount of salt, turn to high fire to collect soup. When collecting soup, you must turn it over more to avoid sticking to the bottom of the pot. If you like soft and rotten, you can increase your time appropriately.

5. Sprinkle some chopped green onion on the pot.

Soy sauce can be used for bean paste, and braised pork with bean paste will be more rich and delicious. The bean paste itself is salty, so add less salt.

Braised pork with soft and glutinous taste and strong sauce flavor is ready, fragrant but not greasy, delicious and delicious. Adding tiger eggs to the pot is also delicious.