girls do not like to eat fat meat, one is too fat, it is difficult to swallow; the other is fat, fat, there is a risk of obesity. But diet experts said that the nutritional value of fat meat is also very high, too greasy because it is not done right, as long as you learn these skills, you can make fat but not greasy fat! Techniques of
1. Salting fat meat with sugar and wine It is not difficult for
to achieve this effect. Sugar and wine can be used to cover and marinate the fat meat for a period of time before cooking, so that the fat can be removed from the meat by the power of sugar and wine. This kind of fat meat is also called “ice meat” because of its transparent color. For example, the traditional Cantonese variety “osmanthus Zha” is used as one of the materials. Smart chefs because of its principle, the creation appeared in the famous “crispy barbecue” and so on.
skill 2. Skillfully use tofu to remove greasy
in order to make fat meat not boring and delicious, you can cut the fat meat thin, add seasoning and stew in the pot. Then according to the ratio of 500g pork and 1 piece of sufu, put the tofu milk in a bowl, add appropriate amount of warm water, and stir into a paste. After boiling, pour it into the pot and stew for 3-5 minutes. It’s not delicious in this way. “Spkds” and “stir fried pork” and “salted pork” were used First, cut the pork into 2 cm pieces and blanch it in the pot, so that the fat can be removed, and the pork will not be so greasy. Boil water in the pot, add the meat pieces and scald for about 2-3 minutes. Remove and wash. Put 1 tbsp oil in the pan, put in small pieces of rock sugar, stir fry the sugar color over medium low heat. To the pot began to smoke, rock sugar melt into dark brown. Add shallot, ginger and star anise to stir fry the flavor, then add pork and stir fry. Stir fry until the streaky pork has a little fat, and color it evenly. 6. Add water, the amount of water has just passed the meat. Add salt, soy sauce, soy sauce, cooking wine. Cover and bring to a boil. Turn to low heat and simmer for about 60 minutes. When 1 / 3 of the soup is left, remove the ginger, star anise and green onion. After about 50 minutes, open the lid and cook the soup until thick.