Winter delicacy pork burn – Sohu and cuttlefish 纪元1701

Winter delicacy: pork to eat burnt cuttlefish Sohu cold winter weather, the calories and nutrition requirements of the body and the summer heat is different, to resist the cold down jacket. This requires ingredients to contain a lot of fat, protein and trace elements, a variety of meat and seafood has become the best match in winter. Cuttlefish, contains protein, fat, carbohydrates, inorganic salts and other substances rich, with its delicious taste, in the Tang Dynasty had edible cuttlefish records, is a favorite food. Chinese medicine believes that cuttlefish has an aphrodisiac effect of fitness, beneficial blood kidney, stomach qi, gynecological therapeutic jiapin. Pork: pork has clear fire, detoxification, Ziyin lungs, stomach and other characteristics, especially suitable for long-term drinking crowd. Pork can be divided into before and after the elbow, elbow, elbow thickness, tendons, glial weight, lean meat, often cooked with skin, fat and not greasy; after the elbow due to connective tissue than before in the old leather elbow, tough, quality is poor and the elbow, elbow with basic cooking methods use the same. Like to eat meat can choose the front elbow, the price is relatively high, the elbow fascia is more abundant, I prefer the back elbow. Raw materials: pork 1 pork burn cuttlefish, cuttlefish 400 grams. Spices: onion, ginger 20 grams, galangal, fennel, pepper 3 grams, red pepper 5 grams, 15 grams of sugar, 10 grams of salt, 20 grams of soy sauce, cooking wine 20 grams, 100 grams of salad oil, steamed fish soy sauce 20 grams, wet starch 10 grams. Production: 1, pig pork scraped clean, cuttlefish clean standby; 2, pot into the water, add pork cooked fight to the floating foam, remove and cook for about 10 minutes, 3 spare; pot pour salad oil, water, add rock sugar fried into sugar, poured into the water, into the pork, onion, ginger, spices, cooking wine, rice wine, soy sauce and cook for about 30 minutes, six or seven mature fish clean, cool pork; 4 pot, pour salad oil 3 into a burning heat, add oil in frying pork skin wrinkle color, remove and cool pork, cut into pieces. 5, cuttlefish clean wok, pour water to boil, boil the water into the cuttlefish reserve; 6, burning pot, pour salad oil 30% into heat, scallion, ginger, ginger, fennel, pepper and pepper stir out fragrance, into the pig pork, cuttlefish soup, cooking wine, pour into sugar, salt, soy sauce, steamed fish soy sauce to the boil and simmer for about 30 minutes to burn, pour starch juice, Zhuangpan can.相关的主题文章: