Cooking school (a) Mei Cai Kou Rou

learning kitchen art (a) Mei Cai Kou Rou

opening: mortal to eat, idlers learning to cook; matter of course.Confucius said, Food is too refined, kuai tire size.- The Analects of Confucius Xiangdang kuai, fine carving also.- That popular culture 【be much relished; enjoy great popularity】 shredded barbecue everyone likes.A good metaphor for the people referred to the United States poetry.The ancients Shangqie heavy cooking, happy food; my generation and can be taken lightly.How to make delicious pickled pork it? Now, with computers do not turn out the menu.Let us look at the following graphic:

Mei Cai Kou Rou many ways

I like to eat pickled pork, a sudden whim today, want to own one eat, so the practice of the Internet to find Mei Cai Kou Rou.The results showed that there are a variety of Mei Cai Kou Rou practice.Mei Cai Kou Rou delicious, tasty but not greasy, I believe there should be a lot of friends like, now I'll find a variety of practices sorted out for your reference.

Mei Cai Kou Rou that we often call it burning white, the name of a lot different from region to region, characterized by the color red sauce is shiny, thick delicious soup, pork slippery mellow, fat but not greasy, Food is soft, mellow.When you chew a piece of the oil flow mouthful, you will not feel it a little fatty.Pickled mustard oil, pork with pickled mustard will fragrance, mellow pine nuts, pickled mustard, pine nuts and mix of pork fat can really be said to be just right.

Meicai Huizhou traditional specialty, golden color, fragrant, sweet and refreshing, not cold not dry not wet, not hot, Food is passed to righteousness, and long known, is said to it and salt baked chicken, stuffed tofu simultaneously three treasures known as the Huizhou.

Practice one:

The dried vegetables (also called molded dried vegetable), in 清水中浸泡 to a refreshing, light mouth, cut into several segments standby, select pork, the pork skin scraper, remove the pot cooking, hot in the skin on a layer of dark soy sauce, skin down, peanut oil into a hot frying pan, fry color fish out, put the soaked water basin, and then cut into three to four millimeters thick, big meat, washed peanut oil into the pot, the next onion, ginger, garlic, star anise is not Stir taste, put the pork fried moment, and then under the soup, white wine, salt, soy sauce, sugar, soup to be open, moved up a small fire has been Braised point of exhaustion.

Then cooked pork out, then the inner parts (with skin on the bottom) formed to put a bowl, covered with a layer of pickled mustard above paragraph, then pour the soup, cage steam through.Decanter walk out of the soup dishes, meat reverse button in the session, the original taste of delicious soup to boil, water, starch, starch, can be poured on the meat.

Approach II:

grams, 200 grams of dried vegetables, soy sauce 20 grams, edible vegetable oil l000 grams.Pork, pork skin scraping to clean, cold water into the pot, the heat and simmer for eight mature, remove the pork skin with a net cloth to wipe off the water, soy sauce, hot cast; pot lit, into edible vegetable oil, till Bacheng hot, put down the pork skin was dark red and deep fry pot, remove and let cool, skin down on the chopping board, cut into 7 cm long, 2 cm thick chunks, put in Peel off; the pork skin down neatly yards in the bowl, put the meat dried vegetables, even into the soy sauce, into the steam for about 30 minutes until the meat gets soft, remove the buckle in the tray on the inside.

Look at Mei Cai Kou Rou practice video: http://player.youku.com/player.php/sid/XNjQ5OTk2NjQ=/v.swf

Mei Cai Kou Rou my work

I was basically taken over the second approach, map the process less easy.Nevertheless, I still missing last sauce processes.From the image point of view, to make an excuse for the appearance of the finished product, but the poor would eat up some of the flavor.I did not do Food is too refined, kuai tire size, future improvement.

I recently playing and hearing to it, and very convenient, very practical, you come and play with me!
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