Two days ago, I went to a Hong Kong chef who came to Beijing to work as a guest. He fry a "green garlic stir-fried meat". I really loved me. I didn't have a good taste. For this reason, I actually ate three bowls of rice and said that It’s a bit embarrassing to say it. During the dinner, I asked him, is this Cantonese cuisine? He said, of course, when I was a child, I used to do it myself in the countryside. It was only after some improvement that it was a bit closer to the northern taste. I said, um, it’s a bit like the little fried meat in our north. After the meal, I deliberately sneaked out the production method of this farmer's green garlic and stir-fried meat. It is very simple. If you are interested, let's do it together.
Wash the pork belly, dry it, then place it on the plate, place it in the refrigerator for 20 minutes, then remove it. After peeling, cut into 2cm square rectangular slices. The meat pieces cut out after freezing are more uniform
Wash the green garlic and cut the oblique knife into 5cm long pieces.
Heat the wok and sprinkle a little oil. Put the pork belly skin just under the slice into the pot and simmer the oil. This saves fuel and does not waste raw materials
After the lard is pulled out, look at the situation. If the amount of oil is too small, you can add a little salad oil, but in general, it is enough to use only the lard that comes out of the chop, because the pork will itself come out when the musk is in the pork.
Take out the dried pork skin. When the oil is warm, put the cut pork into the fire, stir it for a while, then continue to stir fry until the pork is golden brown. Open the fire again
At this time, you will find that the oil in the pot is more than just before, just because the oil of the fat in the pork belly has been pulled out. At this time, add cooking wine and a little soy sauce, quickly stir fry twice, and immediately pour the green garlic into the garlic. In the pot
Stir fry a few times, add the right amount of salt, chicken powder, sugar, stir fry a few times to cook
Pork belly must be fried to dry, otherwise the taste is poor, and it is not easy to color. But don't stir it too much, otherwise it will become oil residue. After the green garlic is put into the pot, stir fry a few times and wait for it to soften to the pan. The frying will be soft and collapsed, so it is not good. The high-quality green garlic leaves are soft and the leaves are not dry. The plants are thick and tidy, clean and unbroken. Green garlic is bought and stored in a cool, ventilated place for 1 week. Nutritional analysis of green garlic: Green garlic contains nutrients such as protein, carotene, thiamine and riboflavin. Its spicy taste mainly comes from its spicy substance, which has the effect of tempering and eliminating food. It also has good bactericidal and bacteriostatic effects, and can effectively prevent diseases caused by environmental pollution such as influenza and enteritis. Green garlic has a certain protective effect on cardiovascular and cerebrovascular diseases, can prevent the formation of blood clots, protect the liver, induce the activity of liver cell detoxification enzymes, block the synthesis of nitrosamine carcinogens, and have a certain effect on preventing cancer. . Related groups: The general population can be eaten. 1. Do not overdose, otherwise it may cause liver dysfunction and affect vision; patients with poor digestive function and eye disease should eat less or not eat; 2. Hepatocyte damage and cancer patients can eat more. Production Guide Green garlic is a soft and rotten food when it is cooked for a long time. Therefore, as long as the pot is slightly fried until the vegetable aroma escapes and is evenly heated, it can be eaten to taste the refreshing taste and flavor. At the same time, green garlic should not be cooked too badly, so as to prevent the destruction of the spicy pigment and reduce the sterilization effect. Therapeutic effect: The garlic is warm and fragrant; it has the effect of waking up the temper and eliminating the food. Nutritional analysis of pork belly: Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine that promotes iron absorption, which can improve iron deficiency anemia. Related people: Most people can eat; dampness and heat retention are cautious; obesity, high blood lipids should not eat more.