Stir-fried shredded pork with garlic moss

Confucius said not to eat from time to time, and he said that the essence of our food culture is that food should also follow the laws of nature. There is no better health preservation. What kind of fruits and vegetables should be eaten in what season, and doing the opposite will inevitably damage your health.

Early summer is the season when a lot of garlic moss is on the market. Garlic moss can sterilize and repel mosquitoes and can also treat constipation.

Stir-fried pork with garlic moss is the most common home-style quick stir-fry. The more home-cooked, the harder it is to make it. As the saying goes, everyone has their standards for whether they are good or not. For example, this simple stir-fried pork with garlic moss maybe something someone likes to dry, and some people like to blanch it. I can only say what my favorite fried pork with garlic moss is like.

The meat is fragrant, and the garlic moss is crispy and tender, but these two points are still not enough. This dish must decorate with a little broth. Each shredded pork and garlic moss coat with a layer of moisturizing soup, which is delicious! Especially the soup at the bottom of the plate, bibimbap, and dipping buns, it's almost!

Main ingredients: 

waist plum meat, garlic moss

Ingredients: 

ginger, starch

Seasoning: 

salt, light soy sauce, dark soy sauce, cooking wine, balsamic vinegar

Practice

1. Pinch off the tail of the garlic moss and wash it. You can leave what you like in the tail pocket and cut into long pieces for later use.

2. Cut the waist plum meat into shreds that are slightly thinner than the garlic moss. Marinate with light soy sauce, dark soy sauce, cooking wine, starch, and a few drops of balsamic vinegar for 20 minutes. Add two slices of ginger to remove the smell.

3. Put an appropriate amount of oil in the pot, stir-fry the marinated meat until it changes color, and set aside.

4. No need to add oil to the original pot. Put the garlic moss directly, add salt and stir fry.

5. Fry until the garlic moss turns green, add a small amount of boiling water, cover the pot and simmer slightly.

6. Check if there is a small amount of water in the pot, add shredded pork and stir-fry evenly. If it is not salty enough, add a little light soy sauce.

Tips:

1. The best choice for fried lean shredded pork is waist plum meat, which is smooth and tender no matter how it is fried.

2. Add a few drops of marinated pork and stir fry to make it more fragrant. 3. Add salt to fry the garlic moss to make the garlic moss tasteful.

4. The time for braising garlic moss is adjusted according to the softness and hardness you like.

5. It is more delicious to keep a little soup at the end, or you can hook a thin layer of water starch at the end.

Poached Sliced Pork in Hot Chilli Oil

Boiled pork slices have always been my favorite, so it must be thoughtful. And I think the key to the deliciousness of this dish is to use good peppercorns. Throw away the ones that can’t smell after N years.

What kind of pepper is good? There is a trick, the more "pimples" on the surface of the pepper, the more numb and more fragrant it is. It is commonly known as the pepper. Besides, choose the one that is large and full, and the color is red. Don't buy the one that turns dark brown.

Also, the green-skinned pepper is sesame pepper and the pepper is red. These two varieties must distinguish.

The boiled pork slices must top with oil at the end. The hot oil should be poured over the pepper noodles, dried chili minced, and minced garlic. The characteristic of my boiled pork slices is that the pepper noodles and minced peppers are processed by themselves, so the taste is more fragrant.

material:

150g pork loin

3-pieces of cabbage

80g soybean sprouts

1-shallot

1-piece of ginger

7-cloves of garlic

a little coriander

500ml old soup

23g watercress

20ml light soy sauce

0.5g white pepper powder

2g sugar

10-cooking wine Milliliters

6 grams of starch

10- dried chilies

3 grams of Chinese pepper

100-milliliters of edible oil.

Practice:

1. Cut the pork loin into thin slices, add 3 g of bean paste, 1 g of white sugar, 15 ml of cooking wine, 5 ml of light soy sauce, 10 ml of vegetable oil, 6 g of the pinnacle, and marinate for 10 minutes.

2. Put the dried peppers and peppers in the pot. Dry the peppers and peppers on a medium and low fire. Pay attention to not putting oil in the pot.

3. Pour the dried chili and pepper on a dry cutting board, grind the pepper into pieces by hand, and crush the pepper with a rolling pin. This kind of processed ingredients is more fragrant than using ready-made pepper powder and crushed chili. It is an important trick for boiled pork slices, but don't use too much pepper otherwise it will be too numb.

4. Prepare vegetables. The cabbage must slice in half before blanching and then cut into large slices so that the cooked cabbage tastes better.

5. Put the processed vegetables in boiling water and boil them. Then put the cold water in a small basin for later use.

6. Put 30 ml of cooking oil in the pot, add chopped green onion, shredded ginger, and garlic slices and stir fry to create a fragrance.

7. After sautéing the ginger, onion, and garlic, remove the residue and discard it. Reserve the oil for later use. The main reason for throwing away the fried onion, ginger, and garlic is to make the soup of the boiled pork slices more refreshing. Then turn the heat down, add 20 grams of bean paste, and fry out the red oil. Pay attention to the low heat throughout or the sauce will be easy to fry.

8. After sautéing the red oil, pour in 500ml of old soup. If not, add water and a little chicken powder to taste. Add 1g sugar, 15ml light soy sauce, a little white pepper, and bring the soup to a boil over high heat.

9. Add the marinated tenderloin after the soup is boiling and turn off the heat once the meat is cooked.

10. Pour the cooked meat and soup onto the prepared vegetables.

11. Put the processed peppers, crushed pepper, and garlic on the top.

12. Put 60 ml of edible oil in the pot and cook, and pour the hot oil on it.

13. Sprinkle a little coriander at the end, and boil the pork slices.

Finally, bring the boiled pork slices to the table, and eat this delicious dish with your family while drinking. It doesn’t feel too good!

Fried Pork in Scoop

In my opinion, the status of Baobao Pork in the Northeast is the same as that of the barbecued pork in Cantonese. You can get a portion every three to five. However, the Baobao Pork and the barbecued pork are sweetmeats and slightly greasy. Therefore, when there is such a hard dish on the table, it is recommended to pair it with Sabelavi semi-sweet red wine from Georgia. Sabelavi semi-sweet red wine can describe as a national treasure of Georgians. It is of high quality and low price. Besides, Georgian red wine has a high tannin content due to traditional winemaking methods, which can also reduce the greasy feeling brought by these two hard dishes to a certain extent.

 

The practice of pot meat

Marinade:

1/2 egg white,

1-teaspoon of cooking wine,

1/2 teaspoon of table salt

Slurry:

3-tablespoons of dry starch,

1-tablespoon of flour,

an appropriate amount of water

Others:

2-tablespoons of white sugar,

1-tablespoon of white rice vinegar,

2.5 tablespoons of soy sauce,

half a tablespoon of dark soy sauce,

a little salt,

an appropriate amount of chicken essence, 6-tablespoons of water,

1- a tablespoon of water starch,

an appropriate amount of green onion, ginger, and garlic

1. Wash the tenderloin and cut it into slices about 0.2 cm thick.

2. Put the meat slices into the container, add the marinade, marinate it by hand, and marinate for 15 minutes. Put all the sweet and sour sauce ingredients into a small bowl and stir well for later use; put the flour paste ingredients into the bowl and stir evenly. Too much, add a little bit, and the mixed slurry has a consistency like thick yogurt.

3. Pour about 500 grams of vegetable oil into the pot and heat it. When the oil temperature is about 6-7 percent hot, put the marinated meat slices on the paste and put the slices into the hot oil.

4. After the slurry on the surface of the meat slices is shaped, immediately remove the meat slices.

5. Then heat the hot oil in the pot, wait until the oil temperature rises, about 80% hot, pour in all the meat slices at once, and re-fry once.

6. When the surface of the meat slices is golden, immediately remove the meat slices and drain the oil for later use.

7. Pour out the oil in the pot, leave an appropriate amount of base oil to heat until warm, then pour in the sweet and sour sauce.

8. Boil the sweet and sour sauce over low heat until thick.

9. Turn on high heat and pour the fried meat slices into the sweet and sour sauce.

10. Add green onion and ginger shreds.

11. Quickly stir fry a few times to make the sweet and sour sauce evenly cover each slice of meat and remove from the heat.

12. Just install it.

Dragon boat festival red date rice Dumpling

Mother's practice of the Dragon Boat Festival red date rice dumplings. It is my favorite combination: red dates and glutinous rice because this is also my mother's favorite. Everyone may feel that no matter how good the food you eat outside, it will not replace the taste of the food your mother cooks. That is irreplaceable. Every year during the Dragon Boat Festival, my mother will soak a lot of glutinous rice and then ask everyone for their opinions and report on what they like to eat. She will package all kinds of rice dumplings according to everyone's wishes: all glutinous rice, father's favorite; Meat dumplings, mine; Doudou dumplings, Lizai's; and this, big red dates and glutinous rice dumplings~ Mom's dumplings are very sweet, because I love red dates, she will go to the market before the Dragon Boat Festival to buy the sweetest one When you pack a red date, put as many as you can on a zongzi. Peel it off every time you eat the zongzi. When you see the red and soft jujube, you will feel that you have made a lot of money. Let's take a look at the process of making red dates and glutinous rice dumplings~ 

The practice of Dragon Boat Festival red date rice dumplings:

1.The zongzi leaves are rolled into a cone;

2.Put glutinous rice and big red dates;

3.Wrap the zongzi leaves tightly.

4.Tie tightly with Marlene.

5.Place in a large pot, add water to press on a slate, and cook for 3 to 4 hours.

 Laba Porridge

Today is Laba, and you must eat Laba porridge. Laba porridge is not only fragrant and glutinous but also healthier. The laba porridge introduced today is a fat-removing and whitening homemade porridge.

Weight loss and health often cannot have both at the same time. It is a topic that circumvents many modern people. There is a way to get the best of both worlds, and it is simple to say, it is a bowl of multi-grain porridge that is often overlooked by people. When it comes to weight loss, I have to praise the barley. It has rich nutritional and medicinal value. In addition to nourishing and anti-cancer, it can also reduce blood pressure, reduce fever, and lose weight. According to legend, the barley list as one of the royal diets for a long time. According to the "Hou Han Shu·Ma Yuan Zhuan" records: regular consumption of barley can not only lighten the body and reduce appetite but also can drive away troublesome heat and moisture. It is rich in crude fiber, minerals calcium, phosphorus, iron, vitamin B1, vitamin B2, alkaloids, and other nutrients. The content of vitamin B1 is much higher than that of rice.

Black rice is also called black japonica rice. It is a treasure among rice and has the reputation of a black pearl. Black rice has nutritional value comparable to meat, but it does not have the cholesterol of meat. Even fat is an unsaturated fatty acid. Black rice has pure black hair and shiny appearance, unique fragrance. But its nutritional value is much higher than ordinary rice, and the content of various vitamins is more than double that of ordinary rice. Black rice is rich in minerals, and iron is three times higher than ordinary rice, and calcium. The content is three to five times higher than ordinary rice.

Using black rice to make Laba porridge has significant therapeutic effects, especially the effects of nourishing yin and kidney, strengthening the spleen and warming the liver, improving eyesight, and promoting blood circulation. Paired with white barley, a delicious laba porridge with healthy fat-removing, beauty-enriching, and blood-replenishing porridge is made.

How to make Laba porridge

Materials needed:

1. 100g black rice, 50g black beans, 50g barley, 100g brown rice, 3000ml water;

2. Wash the black rice, black beans, barley, brown rice, add enough water to soak for one day;

3. Add enough water to boil together, turn to simmer, and cook for another 30 minutes;

4. Cook until the black rice is soft and waxy, the black beans are crispy, and the porridge becomes thick. When you drink it, you can lower the temperature of the porridge to about 80 degrees and add some honey to taste better.

 Pumpkin Steamed Bread

Pumpkins will harvest in autumn. The pumpkins in my aunt’s field will be enough for the winter, and the more will give to others. I drove the car from the city to the countryside deliberately, pulling a couple of 20. Because it is fermented once, it saves almost an hour in total production time. If you want the bread to have a smooth surface, there is a trick too!

【Pumpkin Steamed Bread】

Materials 

300g all-purpose flour

3g dry yeast

4g sugar

85g cold water

100g pumpkin puree

Quantity 8

Fermentation 20 minutes

Steaming 18 minutes

Practices

1. Peel the pumpkin, remove its flesh and seeds, cut into thin strips, put it on a plate, and put it in a steamer;

2. Steamed on high heat for 10 minutes, the pumpkins are all soft.

3. Put the pumpkin shreds into the cooking cup;

4. Beat into a delicate pumpkin paste.

5. Prepare the ingredients: weigh 150 grams of flour for the two types of dough and put them into a basin. Use 1.5 grams of dry yeast for each portion of flour. Add 4 grams of sugar to the white dough to provide nutrients for the yeast. 

6. Pour dry yeast and sugar into 150 grams of flour, 85 grams of cold water at room temperature, stir it into flocs with chopsticks; the water absorption of flour and the humidity of the environment are different, so the amount of water add gradually; the amount of water is 55- of the amount of flour 60%.

7. Knead the dough without dry powder again. Because you need to knead another pumpkin dough, cover the white dough tightly with a fresh-keeping bag to prevent the water from evaporating.

8. Pour dry yeast into 150 grams of flour, and then pour about 100 grams of pumpkin puree; the thinness of pumpkin puree is different, so you can adjust the amount according to the next step of stirring.

9. Use chopsticks to stir into flocculent form. If there is too much dry powder to mix well with noodle flocculent, add more pumpkin puree.

10. Knead the dough without dry powder by hand, cover it tightly with a fresh-keeping bag to prevent evaporation of moisture.

11. Put the previously kneaded white dough on the chopping board, and press and knead the dough to make the dough smooth and delicate. It is an essential step to ensure that the bread has a bright surface and good interior; hold the kneaded dough in a basin for a few minutes.

12. When making white dough, use the method of kneading the white dough to knead the pumpkin dough. The kneaded pumpkin dough is smooth and delicate, and a small dough of about 20 grams is separated; the pumpkin dough is held in a kneading basin to prevent evaporation.

13. Sprinkle a little flour on the chopping board, and roll the white dough into a rectangular sheet with a thickness of about 2, 3 mm; the length and width are about 30*25CM.

14. Roll the pumpkin noodles into the same noodles as the white dough.

15. With the white noodles underneath, spray a little cold water on the surface, and spread the pumpkin noodles on top; to make the steamed bread tidy, cut off the irregular noodles around with a sharp knife.

16. Roll up and down into a roll, do not leave air in the middle, and press the seal underneath.

17. Roll out 20 grams of pumpkin dough into thin slices, the length of which is the length of two steamed bread, and engrave patterns with flowers or other shapes in the middle.

18. Spray cold water on the corresponding position of the noodle roll, wrap the pumpkin noodles with patterns on the noodle roll, press it gently with your hands, and cut out two steamed bread rolls in a sawing manner with a sharp knife.

19. Cut the remaining dough rolls into four steamed bread, two of which pasted with the carved flowers, and a little cold water on the back of the flowers can firmly adhere to the surface of the green; the leftovers can be mixed into a group Knead into two small round bread.

20. Put the raw steamed bread on a steaming tray with a steaming mat, and leave it in a steamer to ferment for 20 minutes; the steamer can be heated for 1 minute with a small amount of steam and then turned off, which can provide temperature and humidity for yeast growth; Use the steamer to heat the steamer in advance and keep it between 30-40 degrees.

21. When the green body is 1.5 times the original size, it can steam. Steam for 18 minutes; do not take it out after steaming, and simmer for 5 minutes before taking it out to prevent the surface from wrinkling due to sudden cold.

Note

1. Roughly knead the two doughs first, and use the 5 minutes jet lag to save effort and time when kneading the dough;

2. Kneading the dough smoothly and delicately is a key to the success of steamed bread;

3. Because there is no need for secondary fermentation, and the yeast gradually takes effect in the operation process, the fermentation time should not be too long, to prevent excessive fermentation from causing deformation of steamed bread. When the dough is about 1.5 times the original size, it can steam.

 Semi-dried squid fried fresh pepper

During holidays, you will always have a few meals at home with your family, so you must be inseparable from cooking.

Most of the cooking does not take much time, and it is also suitable for salaried workers to cook after returning home from work.

The hot stir-fried wok gas is a charming temperament of Chinese food, which cannot be imitated by most western food products. You can make preparations in advance and fry them just before serving.

Materials:

green and red hot peppers

soaked mushrooms, pork

a little semi-dried squid (water-fat squid and fresh squid also used).

Cut all the silk (strips) of the same size as the knife.

Ingredients:

Garlic cloves, ginger

Seasoning:

light soy sauce, pepper, cooking wine

practices:

Heat the frying pan and add the minced garlic and stir-fry the small pieces of semi-dried squid until it shrinks. It will make the squid meat more elastic and taste better.

Fry the shredded green onion and stir-fry the shredded pork and mushrooms until the color of the shredded pork turns white.

Pour in the stir-fried semi-dried shredded squid, green and red pepper shreds, and stir fry.

When the temperature rises, you can pour a little cooking wine. The aroma and water vapor of the cooking wine help the ingredients in the pot to heat up evenly and accelerate the maturation speed.

After stir-frying, wait until the water vapor becomes less, the green peppers become slightly softer, add pepper to increase the aroma, and remove the fishy.

You can use light soy sauce, salt, and MSG as the seasoning. It depends on your mood and what kind of surface you like. 

Stir-fry evenly and serve.

It is recommended not to stir-fry green peppers too softly, as it will lose the texture and taste a bit more interesting.

Of course, if you and your family are tasting some food while drinking some wine, it will be even more delicious.