Dried vegetables are a traditional ingredient that is treated at high temperatures and then dried or dried for consumption in the off-season. Among them, dryBeansIt is an ingredient with a unique taste, and it is both freshVegetablesThe umami and aroma of dried vegetables. Today I'm going to share one of the best dried dishesBeansProcedure – DryBeansStewPork belly。This dish willPork bellyStew until soft, and the broth penetrates to the dryBeansMedium, fragrant but not greasy. Enjoy it with rice and the whole family will love it. Follow me through the steps now.
1. Dried beans: soak them until soft one night in advance, wash and cut them into sections and drain them for later use.
Pork belly: Wash and cut into cubes, add cooking wine, green onion and a pinch of green onionsTable saltBlanchAfter washing off the surface foam.
3. Other seasonings: light soy sauce, dark soy sauce, rock sugar, cooking wine, salt, edible oil, green onion and ginger.
Dried vegetables are a traditional way of processing ingredients that are commonly found in:VegetablesDuring peak season. It is cooked at high heat and then dried or dried to preserve itVegetablesumami and nutrients, and extend the storage period in case you need it. DryBeansIt is one of them that has a good chewiness and aroma and is widely used in a variety of dishes. Pork bellyIt is a mixture of fat and lean meatPorkThe part, fat but not greasy, the taste is fresh and tender after stewing. This time to dryBeansStewPork bellyAs an example, the dry is demonstratedBeansunique charm andPork bellyThe umami taste.
1.DryBeansStewPork bellyThe first step is to soak in advance to soften the dryBeansWash and cut into sections, drain and set aside.
DryBeansIt becomes tender and juicy after soaking, and with the treatment of cutting into sections, it can be better absorbedGravyThe taste. At the same time, cut the sections dryBeansIt is easier to cook and easier to absorb the flavor during cooking.
2.Will be washed and cut into cubesPork bellyAdd the cooking wine, green onion and a pinch of itTable saltBlanchAfter 10 minutes, remove and wash off the surface foam.
BlanchThe purpose is to removePorkand keep the meat tender. At the same time,BlanchIt can also remove blood and impurities, so thatStewsThe taste is better.
3.Add cooking oil to a hot pan, stir-fry the ginger slices when the oil temperature is slightly high, and then stir-fryPork bellyAdd and stir-fry.
The role of stir-fried ginger slices is to add aroma and remove fishy smell to the dish, making the meat taste more delicious. Stir-frying will allow youPork bellyHeat evenly to increase the tenderness of the meat.
4.WhenPork bellyAfter the surface is golden brown, add an appropriate amount of light soy sauce, dark soy sauce, rock sugar, cooking wine andTable saltand stir-fry evenly.
During the stewing process, seasonings play an important role in enhancing freshness and seasoning. Light soy sauce and dark soy sauce add umami to dishes and give them their characteristic color;Rock sugar can increase the sweetness and texture of the soupCooking wine andTable saltIt can make the flavor of the soup more balanced.
5.Place the cut pieces of dryBeansPour into a pot and add an appropriate amount of water to slightly exceed the ingredients.
DryBeansThe amount of water should be sufficient, so that it can be guaranteed to be dryBeansWhen simmering, it has more flavor and a richer soup. Be careful not to use too much water so as not to affect the taste.
6.Cover the pot and simmer over medium heat for 30 minutes. Take a sip of the saltiness of the soup, add an appropriate amount of sugar or light soy sauce to taste according to personal taste, then turn to medium heat and continue to simmer for 15 minutes untilPork bellyIt becomes soft and rotten.
Simmering over medium heat can better maintain the consistency and flavor of the soup, so that:Pork bellyThe fibers are more ripe and have a better taste. During the simmering process, the right amount of sugar or light soy sauce can be added to flavor according to personal taste to achieve the desired taste.
7. Finally, reduce the juice over high heat, and turn off the heat when the soup thickens.
Reducing the juice over high heat can better concentrate the soup and increase the taste and aroma of the dish. Eventually, simmer out dryBeansStewPork bellyThe dish is golden in color, the meat is soft and rotten, and the soup is rich, fragrant but not greasy, and it is mouth-watering.
Pork bellyIt is advisable to choose the fat and thin part, and the stewed dishes are fat but not greasy, and the taste is better.
2. Adding an appropriate amount of sugar can increase the taste of the soup.
3.It is not advisable to consume a large amount of tea before drinkingPork, so after enjoying this dish, don't rush to drink tea, especiallyStrong tea
DryBeansStewPork bellyIt is a traditional dish with good color and flavor. Pork bellyThe fresh fragrance is soft and dryBeansThe oily taste blends perfectly and is mouth-watering. It is easy to make and can be easily made even by people with no cooking experience. At the same time, dryBeansStewPork bellyIt is rich in nutrients and is eaten with riceDeliciousDelicious. Therefore, you may wish to try this dish and bring it to your familyDeliciousEnjoy. Hopefully, this article will help you betterGeographyDryBeansStewPork bellyand bring you more culinary inspiration. If there is anything else you want to eatGastronomy, welcome to let me know in the message. Happy cooking!