Pickled and fresh

2024-07-03 12:02:48  Views 2 Comments 0

Health benefits

Bacon: protects the nervous system
Pork belly: nourishes blood
Winter bamboo shoots: low in protein

Ingredients

Bacon ( One piece )
Pork belly (One piece)
Winter bamboo shoots ( 2 pcs )
louver ( half pack )
Chives ( One )
Ginger (appropriate amount)
Clean water ( appropriate amount )

How to cook pickled fresh food

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    1.Prepare ingredients.bacon.Fresh pork belly.Winter bamboo shoots.Chives.ginger.

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    2.Soak the louvers in water until soft, tear them apart one by one, cut them into four pieces with a knife, and cut Cut into four small pieces.

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    3. Roll up the blinds and tie them into knots.

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    4. Add ginger slices to blanch bacon and fresh meat respectively, then cut them into pieces with a knife Small pieces.Boil the winter bamboo shoots in a pot until the water is boiled.Generally, boil the water for half an hour to remove the bitterness and astringency, and then cut them into hob pieces.The louver knot can be scalded with hot water to remove the beany smell.(This can be omitted)

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    5.Put the bacon, fresh meat and winter bamboo shoots into the casserole.

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    6.Add water.There should be more water than the ingredients to cover the meat and bamboo shoots and there should be a lot more.

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    7. Turn on high heat and simmer.

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    8. After the soup is slightly boiled, turn to low heat and simmer for about half an hour before you can open the pot.Cover and skim off fat and impurities from the soup surface.

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    9. Wait until the aroma of bacon and fresh meat slowly wafts out.It filled the whole house, and the louvers were made into a casserole.

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    10. Cover the pot and simmer over low heat.

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    11. Simmer for about an hour until the soup is as clear as water, then take it out of the pot.

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    12.Add some scallions and turn off the heat.Simmer for a while.Because bacon is added, there is basically no need to add salt, MSG and other seasonings.If it tastes heavy, you can add an appropriate amount.

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    13. Marinate and remove from the pot.

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    14. Sprinkle some green onion segments when serving, the bamboo shoots will be crispy and the soup will be mellow , fresh meat.

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    15.The soup is rich and fragrant, thick in the mouth, and the taste is not exhausted.The bamboo shoots can both absorb oil and freshness.The bacon and fresh meat are blended with salty and fresh, soft and mellow, and their umami taste is indescribable.

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    16. Pickled fresh food - this is the taste of "home".The taste is salty, moderately light, and the soup is white and juicy, with a strong umami flavor.

Tips

1.The ratio of fresh meat to bacon is 2:1.
2.The bacon should be blanched before being put into the pot to remove blood foam and impurities, and then washed.
3.Winter bamboo shoots should be boiled in a pot before cooking.It is better to boil them for half an hour after the water boils.This can remove the bitterness and astringency, that is, remove oxalic acid to prevent stones.It works better when sliced ​​and cooked.
4.There should be more water than the ingredients to immerse the meat and bamboo shoots, otherwise the soup will become turbid even if it is slightly opened.On the other hand, covering the ingredients with water can also help keep the temperature uniform and prevent the ingredients above from drying out due to high temperatures.
5.After the ingredients in the pot are put into the pot, wait until the soup is slightly boiled, then turn down the heat and simmer slowly.After simmering for about half an hour, you can open the lid and skim off the grease and impurities.In this way, the deliciousness of the soup can be retained, the appearance of the soup can be maintained, and the taste will not be greasy.
6.After boiling over high heat, simmer over low heat until the soup comes out clear.
7.Since bacon is added, salt and MSG are generally not needed.If the taste is strong, an appropriate amount can be added.
8.Because the bacon is cured by yourself, the taste is just right, so there is no need to soak it in water.If you buy bacon from outside, it usually needs to be soaked for half a day to remove the excess salty taste.
9.The louver knot is easier to cook, so wait until the aroma of bacon and fresh meat slowly fills the whole room before putting the louver knot in.
10.Before cooking, you can scald the louver knots with boiling water to remove the beany smell.This is based on personal preference.
11.Note that the soup should be simmered slowly over low heat, not over high heat, otherwise the meat will not be crispy and easy to become old.Moreover, the flavor of fresh meat and bacon will be fully revealed when simmered over low heat.

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