A lot of people cook pork at home, and there are a few unsolved problems: the greasy, fat, fat, fat and fat; the hard, dry wood and chewing; the whole smell of the meat, and the smell of the earth and the smell of the meat; and, most importantly, the fragrance of the roasted soup, which covers the smell of the meat itself, and the reverse of the odor。
Most of the people are particularly united in the miscalculation: the more the spices are put, the more the meat smells. All the spices in the house are thrown into the pot. It is not known that pork is one of the coolest and most edible of all meat, unlike beef and lamb, which requires heavy spice suppression. The pork itself carries a sweet fragrance, which is too thin, too messy and too heavy to cover up the natural fragrance, and which also causes the meat to produce wood, the soup to be bitter and the oily to double。
Senior chefs and experienced halogenists have learned a central lesson: pork stew, spices are not very good. Instead of a plethora of ingredients, with three exclusive spices, all they need to do is perform their duties and work together so that they can be perfected, greasy, fragrance, tender meat, fragrance, venom and venom from the roasted pork, the mouth of the fat, the mouth of the fat, the flesh of the flesh, and the wood of the wood, each of which tastes pure meat, whether it is roasted, red fever or baking。
Today we will be able to decompose the “gold three spices” of pork stew in detail, with the central role of each spice, the exact amount, the correct time of delivery, the use of taboos, and the complete process of the common man's zero failure of pork stew, avoiding the fact that 90 per cent of the people would step on it, so that the new man can succeed once。
First core spices: white sauerkraut - the "end of the earth" of pork
A lot of people can't get rid of the pork. In all the fragrances, the white sauerkraut is the most well-fitted and targeted pork that is exclusively for scavengers, none of which is a secret weapon for all the major decorated restaurants, halogenated pork, halogenated pork, and soy pig feet。
When you use onions, you can only remove the smell of blood and surfaces from the surface of the pork, the deep residue of blood and lymphoid impurities from the flesh fibres of the pork, the smell of the earth on your own, the smell of flesh and gas, and the onions can never be solved. The most important difference between white salsin and ordinary spices is that it carries its own mild volatile oil, which penetrates into the porridge of pork, decomposes its meat to produce smelting methamphets, and breaks down deep-seated odours from the root, rather than simply masking it with scent, which is its central advantage。
In addition to this, there are two great hidden uses of the platinum to solve common problems of pork stew. First, it contains natural softening enzymes, coarse fibres capable of mildly decomposing pork, whether it's long-cooked post-legic meat, rib meat, or dysentery meat, with a small amount of dyslexia, which makes it softer and does not make it hard to cook and chew. Secondly, the fragrance of the white fragrance, without a spicy, thick smell, will never suppress the original smell of pork, but will only cleanse the taste of meat and make it purer。
Precise use of details (family zero error)
1. All pork practices: clean pork, red meat, halogenated pork, stewed pig hoof, stewed ribs, all available, no selection, no selection。
Gold usage: 3 to 5 pounds of pork for domestic use, only 2 to 3 pieces of dry white salt. Be careful that there is less to be done, that the white tatter is overrated, that it makes the flesh bitter, and that the scent melts。
3. Release time: pork rinse, co-opt when boiled/cooked with boiled with boiled pork, full course boiled with no earlier bubbles。
4. The pit avoidance cautions against the purchase of white-coloured whites, probably fumigated by sulfur, with natural whites of rice yellow, well-articulated, smelly and non-systolic acid。
There's a lot of pork stew that tastes like dirt, and it doesn't work to change a bunch of spices. It's only two whites, and it tastes so clean, and that's the difference between professional and home。
Second core spices: salin - a “sulphants” to remove odours
If the white crotch is responsible for “go and clean up the meat”, then the cyanide is the key to drying up the fragrance and awakening the scent of the flesh, which is freshly required for the stew of the bouquet and the fat pork。
The greatest drawback of pork is its high fat content, especially the bouquet of flowers, front leg meat, and its heavy greasyness, even if it is cooked, it can be sorely greasy that it can eat too much. And saloons bring their own unique fragrances, warm and fresh, and unfruitful, and are the best of all the spices to untangle pork。
It works in a particularly practical way: aromatics in sands, which divides the excess saturated fat from pork, the greasy smell of the middle and fat belt, and makes the greasy taste of the flesh, which is so thick, that it is clean. At the same time, it can maximize the sweetness of the pork itself, so that the meat from the stew is chewing more and more and more, and there is no residual oil in the mouth。
Unlike the fragrances of eight horns and cinnamon, the fragrance of sand beams is a “sweet-type” that doesn't eat, does not suffer, only adds flowers, and is perfect for the light smell of pork. There are many restaurants where pork is fresh and smelly, and the core secret is a few more grains of sand。
Fine use of details (family zero error)
1. Suitable scenes: priority is given to sprouts, hooves, fat pieces of meat, stew, red burns, soybeans. Skinned pork can be put in small quantities to raise the scent。
Gold usage: 3-5 kg of pork, with 4-6 pieces of whole sand. And don't put it too much. The overdose will cover the scent of flesh and make the soup taste like a fragrance。
3. Use of techniques: no crushing, no break-ups, clean-up of the whole pan. The crumbs are released too quickly, the post-cooked scent is lost, and the soup can be sore and bitter。
4. Time for delivery: co-ordinated with the white sauerkraut, slow roasting of the whole fire, the scent slowly permeating into the meat, and evener。
In the case of the family, which often makes red meat and curries, it is essential to have a permanent cyanide, which is added and not used, especially with regard to differences in taste。
Third core spices: meat cortex - chained fragrance, medium and exotic "axis"
The aromaxis of pork stew and the axial spices of many old shops of halogen and stew are designed to solve the problem of pork “fasting, fragrance of meat, weakness of mouth”。
There's a common disease in pork stew: fresh out of the pot smelling good, cooling down, eating two, eating groin and eating nothing. That's the lack of fragrance, the fragrance too quickly. The cocoon carries its own cocoons of thick and sweet nuts, its own small return of gin, its steady and persistent, its unstingy, and its heavy weight, and it locks the cocoon and scab, which are purified, into the flesh, so that the fragrance remains unspoiled and cool。
At the same time, there is a key role for the cortex: the odour and coldness of the pork. Pork is a cool meat, and it is easily abdominal, greasy, corrosive, able to balance the cold of the meat, warm the intestine, so that the stew eats fresh and swollen. In addition, the meat is very effective, with a long-duration, slow-cooked pork, a corset, softer meat q-balls, thinner meat, unscathed meat, scavenging and scavenging。
Precision of use of meat coils (zero error in household use)
1. Fitness scene: all pork stew practices are common and are especially suitable for slow, halogenated pork for long periods of time, with the best fragrance。
Gold usage: 3-5 pounds of pork, with only one whole carb. The corsets are rich and permeable. They must never be repeated. They can smell heavy medicine and destroy the whole pot。
3. Usage technique: a whole pot of stew can be boiled without shredding. A calf can fit within five pounds of pork, the best household ratio。
4. Launch time: the whole course is cooked with two other spices, without the need for a back-up, with no bitterness and stability。
Iv. Focus on the reminder: why do you insist on not adding other spices
You can see the division of the three spices, and you can see why pork stew can't spread it. This is a complete set of closed gold packages: white tatters to pollute and cleanse the flesh; sand beams to remove the fresh and spark the scent; and meat beams to lock the fresh, medium and cold. The three fragrances are clearly divided and do not conflict with each other, just as they fill all the mouths of pork。
Some of the most popular spices in the world are not very suitable for pork stew, but are also the main reasons for the roast cart:
1. Eight horns: the fragrance is too thick and strong, it's fragrance, beef stew, halogen, and pork stew will completely cover the sweetness of pork, which is full of eight horns, with no fragrance, and can be bitter。
2. Cinnamon: the fragrance, the platinum, the cinnamon, the meat, the hard-cut wood, the blackness of the soup, and the palpitation。
3. Affluent leaves, peppers: the fragrance of the fragrances and the numbness of the peppers destroys the warm and sweet taste of the pork, the taste of which is messy, and the sense of refreshment is complete。
4. Dry peppers, fragrances: it's spicy and spicy, it's only good for the halogen, and it's completely lost when the soup and pork are released。
A simple summary: pork stew, with only white sauerkraut, sandy sauerkraut, and all the rest of the spices, the simpler and the better it is, the best formula is recognized by the chef。
V. Complete steps of community zeze panel
When you've got the spices, and you've got the right cooking process, the new guy can cook a restaurant-class pork, soft and smelly。
Step 1: pre-treatment of pork (defeating base, key steps)
Pork slices, even sizes, immersed in water for 30 minutes and exchanged water twice. This step can produce much of the blood inside the meat mass, reducing the smell from the source, which is better than simple water。
When the impregnation is complete, the cold water boils, with ginger chips, a little wine, and the fire boils, leaving all the foam on the surface clean. The foam must be removed, which is the core source of smell and impurities. After two minutes of boiling, the meat is taken out, washed with warm water, and remember not to wash with cold water. Hot meat in cold water is fastening the fibers in a moment, and the wood is so hard as to make a stew。
Step 2: spamed sugar/smelt locks (smelling core)
There is no need to put too much oil in the pot, and the broccoli can go straight to the boiler, extract extra fat, and make a little yellow on the meat. Skinny meat can have a little bottom oil and a little tweak-up。
He likes red fever. He can make a little sugar. He's got a nice color. This step can further remove the smell of oil, stimulate the scent of meat, and the meat that is cooked is not dim or greasy。
Step three: cooking of culinary cuisine
Once the meat is disposed of, enough water is added, enough is added at once, and the water is kept as low as possible in the middle. The amount of water doesn't exceed two centimeters of meat。
It's in the core, two to three fragrances, four to six soybeans, and one carbs, with a few ginger chips, without any other spices。
The spices are based only on the base: salt, a few raw paste, a few old ones, and no complex spices。
Step four: cooking while in control, delicious access
Once the fire has broken, the smallest of them will be cooked slowly. Pork stew is too hot for the fire to boil, and the fire tightens the flesh fibre, the fat is locked in the meat and the wood is tired。
Five flowers, pig hoof stew, 60-70 minutes soft and odoury; post-legged meat, skinny meat stew, 40-50 minutes; large halogen can be extended to 90 minutes。
Ten minutes before you get out of the pot, it's fine to fine-tune the taste, not too early for salt. Early salt can condensate the meat protein and make it hard to taste。
Step five: shut the fire
Time is running out for 10-15 minutes. Using residual temperatures, the scent is further permeable to the flesh, the meat is filled with soup juice, the taste is softer, the scent is more rosy, and it is twice as good as the direct pot。
In this way, the pork is made with no odour, no odour, no taste of medicine, but pure meat, no fragrance, no flesh, no flesh, no flesh, no fragrance, no fragrance, which is used to mix rice, noodles, noodles。
Vi. Summary of daily stew hf errors, one-time avoidance
1. The more the spices, the more they smell, the greater the misdemeanor, the more the pork is heavy, the more the spices cover the original and the more bitter。
2. Cold water rinsing after draught: the hot meat is constricted and the meat is permanently delivered with wood that cannot be saved。
3. The whole course of the kettle is cooked: the fur of the fire, the meat of the small fire, which only boils old meat and locks the smell of oil。
Salt is too early: early salt is hard meat, late salt tastes, and pre-cooking is the best time。
5. Any random replacement of trismeled spices: single spices cannot be balanced with obscenity, obscurity, fragrance, non-replacement or overturn。
In fact, home cooking is never about the amount of cooking and the complexity of the steps, but about the nature of the ingredients and the means. Pork stew looks simple, but it's full of details, looking for the three gold spices, abandoning the extra muscular spices, so that you can easily make a hotel-class taste, save money and taste, and eat for the whole family。
Every time a pork stew is made in the family, it follows the logic of a combination of “black scabs, cranium and corset” and, together with the correct cookery, it is almost impossible to roll over the car and leave behind the problems of diesel。
Interactive topics
What spices do you use to cook pork? Are there any cases where the stew is not good and why not? Welcome to the comment area to share stew techniques and learn from each other to avoid pits. Feels good about dry stuff, remember a little attention, and keep sharing home cooking
