Dejected gravy rice -- Rossella's private kitchen recipe 1
At this time last year, I began to prepare for the opening of the private kitchen. I still remember the expectations and frustrations in my heart when I opened the kitchen. For many years, only a few people in my family came and went to taste the food. Therefore, I was not very confident that I could conquer everyone's taste buds. I was once extremely scared. Fortunately, you didn't see it!With more and more orders every day, I began to make sure that Lao Tzu was really talented in cooking!! (look! This is a typical example of the contradictory complex of inferiority complex and conceit.)At that time, I got up at six o'clock every morning to buy vegetables, washed and cut them, took the Carrefour bus to buy streaky pork and chicken legs at eight o'clock, came back at nine o'clock to cook all kinds of main dishes, went out to deliver meals at 12:15, came back at one o'clock to deal with the final order at noon, and then continued to prepare vegetables for dinner. I could fall into bed at about 10-11 o'clock every night, and slept dreamlessly until dawn ~ tired ~ full!The hard-working days lasted until the month before the Chinese New Year. Prices soared. Carrefour's special grade streaky pork rose from 17.5 yuan / kg to 27.5 yuan / kg, and vegetables also increased. The cost of each meal was already higher than the price of each meal. So we had to stop and practice in private to prepare for the yoga teacher training in February.In fact, many people around me didn't believe that my cost was so high. Then I showed them the daily supermarket ticket. After reading it, they said why do you use such good materials? The pork in the wholesale market is OK, at least half the price. I said the meat there was not fragrant. They didn't think so. I can't say more.People in our neighborhood often ask why your stewed meat is so delicious? You can smell the meat on the sixth floor of your house when you go to the third floor. Why can't we stew it? Do you have any secret? And the more familiar ones are even more straightforward. Did you put poppy shells? Why do I always want to eat. Well, I should be praising my cooking for the neighbor's problem.I think the biggest secret is to be willing to spend money and buy better meat! I have always believed in the saying that you get what you pay for. Just because you can't taste the difference doesn't mean it has no difference, nor does it mean that everyone can't taste good or bad like you. This is why some stores are crowded, while others are few. Cooking is very important, and raw materials are equally important.OK ~ back to today's private dish recipe, stewed meat rice, which was the main dish at the beginning. The click through rate is quite high. Only the cooked chicken leg rice can compete with him. Next time, I will talk about the cooked chicken leg rice.
Step 1 . As for the onion oil prepared in advance, the braised pork in Taiwan uses the red onion to boil the onion oil, and the leftover onion oil can be mixed with rice, fragrant! But red onions are rare here, so I made a compromise and used green onions and scallions to boil scallion oil instead. The oil boiled has a faint scallion aroma, which is very fragrant but also enhances the flavor! Scallion oil preparation: Pour oil into the pot, cut the scallions into sections, add cold oil to the pot, simmer over low heat, wait for the scallions to turn color, turn off the heat, let the oil cool, filter out and set aside.
Step 2 . First, blanch the whole pork belly in water to wash away any impurities such as foam, blood, and water. Cut it into small pieces with a side length of 1cm and set them aside. Boil the egg and remove the shell. Use a knife to make a few cuts and set aside for later use. Pour the bottom oil (boiled onion oil) into the pot, stir fry the meat after 8 minutes of heating, add two spoonfuls of wine, half spoonfuls of fish sauce, 4 spoonfuls of light soy sauce, half spoonfuls of old soy sauce, and two tablespoons of sugar, stir well, pour in boiling water, and add eggs. The amount of boiling water should be less than all the materials. Add anise, cinnamon, fragrant leaves, and Fermented bean curd. After turning on the high heat, reduce the heat and simmer slowly.
Step 3 . Simmer slowly over low heat for one hour. Add a little salt to taste the juice, but the soy sauce and Fermented bean curd itself contain salt, so the final amount of salt depends on your taste.
Step 4 . The length of time it takes to collect the juice determines the finished product. If there is a lot of juice, the color of the meat may not be bright, but it is very delicious. The other type has less juice and is coated with sauce on the meat, which is delicious and tasty. According to feedback from the public, if there is a need for more juice and it is easy to mix with rice, then turn on high heat for 10 minutes and slightly reduce the juice.
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