Which one is more delicious, braised pork with pickled vegetables or braised pork with taro? How should you marinate meat?

Minced pork is a very common home-cooked dish, and I believe many people have eaten it. Braised pork is a delicious food in China. The "buttoning" of pork belly refers to steaming or stewing the meat until it is cooked, and then placing it in a bowl. Braised pork is mainly divided into taro braised pork and plum braised pork. Braised pork is made from pork. Of course, there will inevitably be a little fat, but the essence of braised pork is that the meat is fat but not greasy, and it tastes great in the mouth. After the pickles are chopped into meat, the meat is fragrant, salty and slightly sweet, fat but not greasy. Braised pork with taro is a delicious food made from pork belly and taro. Of course, both delicacies are delicious and very popular among the people.

What is delicious among people? Braised pork with plums and taro

When you see that braised pork with plums and braised taro both have the suffix braised pork, do you have the illusion that these two dishes originate from the same place? However, according to the Baidu Encyclopedia, braised pork with taro is a famous traditional dish in Guangxi, while braised pork with pickled vegetables is a signature dish of the Hakka people in Guangdong Province. The authentic braised pork with pickled vegetables is in Meizhou City, Guangdong Province. However, braised pork with pickled vegetables is The specific origin time of braised pork has not been verified. I only know that braised pork with pickled vegetables has a long history and is famous at home and abroad. It is one of the three famous Lingnan dishes and a famous traditional specialty in Lingnan. It is known as "palace cuisine" in history. It is now also a famous Hakka dish. Did you see your mouth watering? The essence of this dish, remember the key points, otherwise you will not be able to make braised pork that is fat but not greasy. Let’s talk about how to embroider meat with pickles and taro.

The raw materials of braised pork with pickles are pickles and pork belly. It requires appropriate seasonings such as green onions, ginger slices, cooking wine, sugar, soy sauce, soy sauce, Sugar, soy sauce, soy sauce, soy sauce, soy sauce, cooking wine, five-spice powder, etc. Hakka people use ingredients to cook pork belly, and then put the meat on dried plums and cook it for 20 minutes to make a delicious dish with oily color and rich aroma. Over time, this dish gradually became famous all over the world, and it is the "Mei Cai Braised Pork" that we often taste. Braised pork with pickled vegetables is very popular among customers and is also a home-cooked dish that is often cooked by the family. And the point is, the fat in the pork belly becomes delicious. People who like to eat fat and feel tired after eating too much can try this plum-flavored pork. You can also cook it yourself and eat it with confidence.

The next step is how to make taro braised pork. First, let’s introduce the origin of the famous taro. Its scientific name is Yu, and it was called the lying owl in ancient times. Asteraceae, Araceae, is a perennial herb that feeds on bulbs. Taro originated in Malaysia, India, and the subtropical areas of southern China. As early as the end of the Warring States Period, it was used as a cereal in southwestern China. Although taro looks earthy, it is very popular among scholars. The ingredients for this dish are relatively simple. Both taro and pork belly are fine. Peel the taro, wash it, cut it into 5 cm long, 3 cm wide and 4 cm thick slices, fry them in an oil pan until golden brown. Scrape and clean the pork belly, remove any remaining hair, put it in a soup pot and cook until the skin can be inserted with chopsticks, take it out and smear it with maltose solution while it is still hot. Heat the pan, add lard and heat to 60% heat. Fry the pork belly skin until golden brown, remove the oil and cut into 4 mm thick slices. In this way, a delicious taro braised pork is ready. Pork with pickled vegetables and pork with taro, what is the delicious taste between people?

There are also pork belly with taro and pickled vegetables. Among them, the pork belly must be selected from three layers of meat. The meat is dense and square. Before frying, use a toothpick to make holes in the skin of the meat so that the oil can be drawn out and it will not taste greasy. The fried pork belly is immediately soaked in cold water to make the pork skin elastic. This is very important and must be written down, otherwise the pork belly will not taste good. Braised pork with taro has many functions such as clearing the intestines, preventing hemorrhoids, promoting growth and development, enhancing disease resistance, supplementing iron, cleaning the skin, and anti-aging. Eating more is good for your body. The finished products of braised pork with pickles and braised taro are clear-cut, soft, glutinous and crispy, with a sour and slightly numb taste, sweet and sour taste.

Meicai braised pork, taro meat, what is the delicious taste between people?

The nutritional value of braised pork with pickles is also quite high. First of all, pickles and pickles The nutritional value is high, especially the content of carotene and magnesium. It tastes sweet and can appetize, activate blood circulation, promote body fluid production and tonify deficiency. Long-lived people cannot make a sound. Pork is rich in high-quality protein and essential fatty acids, provides heme (organic iron) and cysteine ??to promote iron absorption, and can improve iron deficiency anemia; it has the effects of nourishing the kidneys, nourishing blood, nourishing yin and moisturizing dryness. Therefore, these two dishes have extremely high nutritional value and are recommended to be tasted.

I recently ate braised pork with pickles at home and braised pork with taro at the restaurant. Found it to be really delicious. The braised pork with pickled vegetables tastes great. The pickles are not too salty. The braised pork meat is very tender and the taste is really great. The pickled vegetables and braised pork are placed in the mouth together, which is absolutely delicious. If you pick up the taro, it means the taro melts in the mouth and tastes super good. Therefore, you must try Guangxi’s traditional specialties and Guangdong’s Hakka cuisine