with the progress of society and the prosperity of the country, people have enough food and clothing, and pork is no longer a rarity. Today, the disgusting feeling of pork makes many people who get rich first stop. The reason is that the pork is too greasy. So, how to solve the problem of greasy pork?
No matter how fat and greasy the pork is, if it is cooked by simmering, it can decompose the pungent feeling of pork. In addition, the pork is more delicious than rotten. There are many ways to simmer, but from the long-term observation, it is better to use the pot simmer method, the effect is better. The pot used in the pot stewing method is an old-fashioned pot specially used for stewing meat, which is big in the middle and small at both ends. In this way, the mouth of the pot can be sealed more effectively and the flavor of pork can be maintained. The pickled tofu is to burn the wool and scrape it with warm water. Then cut into 0.3 cm thick, 4 cm long, 1.5 cm wide slice of meat. Add a little Baijiu, a little yellow sugar, mash, spicy sauce, ginger garlic, fermented bean curd, chicken essence, soy sauce, and after the mixture is put for two hours. Then the scallions were evenly distributed on the inner wall of the pot, and the meat pieces were evenly distributed around the scallions in the pot, and the mushrooms were placed in the middle of the meat. Use fresh lotus leaves to fly water, seal the mouth of the pot and cover it with mud. Surround the pot with firewood and let it simmer slowly until 12 hours later, knock off the mud and take the lotus leaves. Then scoop it out and put it on the plate. Suddenly, the room is full of fragrance, which makes people feel salivary. It should be noted that the water can not be mixed in the pot simmer method, because the moisture in the seasoning is enough to make it mature in the low fire state. If it is mixed with water, its flavor will be greatly reduced.
2. The method of dissolving greasiness by wrapping
Peel the pork ribs and cut them into 3 cm chopsticks. Then cut the bamboo shoots into the same shape and mix the salt and monosodium glutamate. Then wrap the pork ribs in the oil pan and fry them until the skin is hard. Then serve with tomato sauce. Not only the skin is crisp, but also the meat is glutinous. With the fragrance of bamboo shoots, where is the feeling of greasiness?
For example, the leftover materials left in the process of white cooking need not worry about it. However, if they are fried directly, it will make people feel disgusted. If you want to make it not greasy, and can sell at a good price, you can cut it into velvet and even seasoning, then find Weihua paper, put the meat paste on Weihua paper and wrap it into strips with a diameter of 0.5 inch, then wrap it in egg liquid, deep fry it in oil pan until it is crisp outside and tender inside, then cut it into diamond shape and put it on a plate, then serve with ketchup and lettuce. It's easy to get rid of the greasy feeling.
3. Steaming method
In eastern Sichuan, there is a typical rural flavor dish called "test paper". It is made of sliced pure pig oil and whole egg soybean powder. It is spread in a steaming pan, covered with a layer of net oil, and then steamed in a cage. Although it is full of fat, it doesn't feel greasy. We can also put pig's hoof and pork into containers, seal them with plastic film, steam them into cages until soft, and then put them into plates.
At this time, the final process can be decided according to the taste. If you don't like spicy food, you can eat it with vinegar dish. It can relieve the greasy feeling and increase the delicious flavor at the same time. If you like spicy, you can add cooked vegetable oil to the pan until 70% hot, then add dry pepper Festival and dried Chinese prickly ash to the pan until its color changes slightly, and pour it on it to make the flavor better. Dishes such as steamed pork with flour are of this type. To make steamed pork with flour, you can also carve pumpkin into a small pot shape. Put the steamed pork with flour mixed with good ingredients into the pot, and then steam it in the cage. It not only relieves the greasy feeling of steamed pork to the greatest extent, but also has the meat aroma of pork, the rice aroma of rice noodles, and the melon aroma of pumpkin. The three flavors are in one, and the flavor is incomparable.
Jiasha meat can also be changed from sweet to salty, steamed to fried. The method is as follows: change the processed pork into sliced pork, add ginger, scallion, salt, cooking wine and mix well, then change the mushrooms, scallion and bamboo shoots into granules, add glutinous rice and refined salt, monosodium glutamate, sesame oil, ginger and garlic, mix well, put them into the sliced pork, steam them in the cage until they are soft to use, then wrap them in the whole egg bean powder, dip them in bread bran and deep fry them in the pan until crisp outside and tender inside Lettuce, sweet sauce on the table can, taste very good.
4. The method of removing greasiness with meat paste
The meat paste method can not only make use of the leftover materials, but also form a variety of dishes with pleasant taste and no greasy feeling. Most of the traditional methods are brewing, such as brewing bitter gourd, brewing Nanfan and brewing sweet pepper, while Guangdong has a more unique and refreshing brewing method. The method is as follows: wash the leaves of Chinese cabbage, scald them with boiling water, put the meat paste with good flavor in the middle of the leaves, then close them, bind them with green onions, steam them, and serve them with soy sauce.
Knead the meat paste with good flavor into a ball, then wrap the glutinous rice and steam it, which is called pearl ball. When the meat paste is steamed well, the greasiness is introduced into the glutinous rice, so that the glutinous rice has meat flavor. The meat flavor contains glutinous flavor. The taste of glutinous rice is fresh and tender, and the fresh and tender rice has a temptation. The colorful embroidered ball created by someone is similar to the pearl ball, but it is wrapped with egg skin. The method is as follows: cut the egg skin into shreds, then cover the meat skin with the sliced egg skin, steam it, then pour it with glass, and serve it. There is no greasy feeling.
5. Decocting method
Cut the streaky pork into thin slices, dip it in the whole egg bean powder, and then fry it in the pan over low heat until both sides are golden. Then cook it as needed. Note that it is best to keep the original color of its dry flavor in order to maximize its flavor. For example, the dried pepper Festival, dried Chinese prickly ash and their fried way into a dish, taste dry spicy, crisp skin, tender meat, slightly sweet back.
As is known to all, it has also been improved. The method is as follows: cut the processed white meat into pieces slightly thicker than the usual white meat, steam the meat with seasonings and accessories, dip the whole egg soybean powder into the pan and fry it until golden on both sides, then put it on the table with sweet sauce and lettuce. It has not only the flavor of white cooking, but also the flavor of frying dishes. It is a combination of the two flavors and has endless taste.
6. The method of combining labor with vegetable to relieve greasiness
If pig fat is made into a single dish, it will definitely produce a greasy feeling, but if it is combined with vegetarian dishes, it can learn from each other and relieve the greasy feeling.