How to make braised potatoes and pork belly

Braised food is a popular cooking method nowadays. Many foods taste very good when braised, and they are also high in nutritional value and extremely fragrant when eaten. You need to be careful when braising. The more common ones are braised potatoes or braised pork. However, the taste will be very good if you add braised potatoes and braised pork. You can also choose pork belly, as long as it is fat and lean. The finished product will be smooth, fat but not greasy, sweet, and have a salty taste. It will be delicious and goes well with rice.

Dishes

Tender and crispy, easy to cook

practice

Materials

Cuisine and efficacy: Sichuan cuisine home-cooked recipes private dishes

Process: Stew

Ingredients: pork belly with skin (must be with skin), potatoes or taro, quail eggs

Seasoning: a little onion, ginger, garlic, aniseed, sugar, vinegar

Cooking Method

1. Heat the oil, add two spoons of sugar and two taels of fresh ginger (a large piece) cut into slices and stir-fry for a while.

2. Add the chopped pork belly and stir-fry until it turns yellow and a lot of oil is released.

3. Add water just enough to cover the meat, add a little soy sauce, salt, two tablespoons of aged vinegar (the meat will not be greasy and will be soft and crispy after adding vinegar), and four or five pieces of star anise.

4. After boiling, simmer on low heat for about 50 minutes.

5. Add carrot cubes, potatoes, taro and quail eggs ten minutes before serving.

6. Remove from heat after water is dried up. After being made, ginger, carrots, potatoes and other ingredients taste better than meat

Method 1

1. Wash the pork belly with skin and cut it into 1.5 cm square pieces. Mix well with one tablespoon of cooking wine, one tablespoon of soy sauce and two-thirds tablespoons of sugar, and soak for about half an hour. Dice potatoes, cut green onions into sections, break up star anise, and chop coriander.

2. Heat the pan and add a little oil. Take out the soaked pork belly and put it into the pan (be careful not to get splashed by oil), stir-fry until oil comes out (it's done when you think it's almost done, don't extract all the oil, otherwise it will become oil residue), drain the oil and put it into a plate, then put the chopped onion, ginger, and star anise into the pan and stir-fry until fragrant, then pour the sauce used to soak the pork belly into the pot and add about 1 liter of boiling water (it must be boiling water, if there is no boiling water, wait until the water boils before putting the meat, otherwise the pork belly will be hard to chew), put in the pork belly and potato cubes and stew for about an hour.

3. When the soup is almost reduced (it’s up to you, if you want more soup, add more water or serve it earlier), turn off the heat, add the coriander, stir-fry for a few times, and then serve on a plate. The delicious braised pork and potatoes are ready!

25 How to make round eggplant delicious by braising it_How to make braised eggplant delicious_How to make braised eggplant delicious

The eggplants we usually eat are long in shape, but the eggplants with more meat are round. No matter what type of eggplant, they have the effects of protecting cardiovascular and cerebrovascular, preventing gastric cancer, and anti-aging. Eating more vegetables does have many benefits for the body, but there are many ways to eat eggplant. Round eggplant can be made into eggplant cubes, braised eggplant or steamed eggplant. The main feature of round eggplant is that it has thin skin and more meat, and the taste is different from that of ordinary long eggplants.

Dishes

Nutritional Value

1. Protect cardiovascular system and prevent scurvy: Eggplant is rich in vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent micro-vessel rupture and bleeding, and maintain normal cardiovascular function. In addition, eggplant can prevent scurvy and promote wound healing.

2. Prevention and treatment of gastric cancer: Eggplant contains solanine, which can inhibit the proliferation of digestive system tumors and has a certain effect on the prevention and treatment of gastric cancer. In addition, eggplant also has the effect of clearing away cancer fever;

3. Anti-aging: Eggplant contains vitamin E, which has the function of preventing bleeding and anti-aging. Eating eggplant regularly can prevent the increase of cholesterol level in the blood, which has positive significance in delaying human aging.

Edible effects

Sweet in taste, cool in nature, enters the spleen, stomach, and large intestine meridians;

It can clear away heat, stop bleeding, reduce swelling and relieve pain;

It is used for carbuncle caused by heat and poison, skin ulcer, mouth sore, bleeding from hemorrhoids, blood in stool, epistaxis, etc.

According to traditional Chinese medicine, eggplant is a cold food. Therefore, eating it in summer can help clear away heat and relieve summer heat. It is especially suitable for people who are prone to prickly heat and boils. People who suffer from indigestion and diarrhea should not eat too much eggplant, just as Li Shizhen said in "Compendium of Materia Medica": "Eggplant is cold and laxative. Eating too much eggplant will cause abdominal pain and diarrhea." "Southern Yunnan Materia Medica" records that eggplant can disperse blood, reduce swelling, and relax the intestines. Therefore, for people with constipation, hemorrhoid bleeding, and damp-heat jaundice, eating more eggplants can also be helpful. You can choose purple eggplant and cook rice porridge. "Compendium of Materia Medica" introduces that the eggplant with stalks should be roasted dry, ground into fine powder, and taken with wine to treat intestinal bleeding; "Southern Yunnan Materia Medica" advocates taking it with rice soup, which is more appropriate, because wine is not suitable for intestinal bleeding and hemorrhoid bleeding. Roast the eggplant with stems dry, grind it into fine powder, and it is more often used for external use.