How to make large pieces of meat
In the past 10 days, among the popular topics on food on the Internet, "How to make large pieces of meat delicious" has become the focus of many netizens' attention. Whether it is a family dinner or a friend party, the cooking method of large pieces of meat can always spark heated discussion. This article will combine recent hot topics and hot content to share with you several delicious recipes for large pieces of meat, including structured data and detailed steps.
1. The recent popular meat recipe ranking
| Ranking | Practice name | Popularity index | Suitable for the crowd | ||||
|---|---|---|---|---|---|---|---|
| 1 | Braised chunks of meat | 98 | Family dinner | ||||
| 2 | Big piece of meat with sauce flavor | 95 | Friends party | 3 | Stewed large pieces of meat | 90 | Health care group |
| 4 | Fried large pieces of meat | 88 | young people | ||||
| 5 | Sweet and sour large pieces of meat | < year85 | child |
2. How to cook large pieces of meat
Braised large pieces of meat are the most popular practice recently, and are characterized by bright red color, fat but not greasy, and melting in the mouth. Here are the detailed steps:
1.Prepare ingredients: 500 grams of pork belly, 20 grams of rock sugar, 10 ml of dark soy sauce, 20 ml of light soy sauce, 15 ml of cooking wine, 5 grams of ginger slices, 10 grams of scallion slices, appropriate amount of star anise, and 2 bay leaves.
2.Handle pork belly: Cut the pork belly into 3 cm square pieces, blanch it in cold water, remove blood foam...
3.Fried sugar color: Add oil to the pot, add rock sugar and fry under low heat until the bay red...
4.Stew and cook: Add the meat pieces and stir-fry and color, add all seasonings, pour in boiling water and cover the meat pieces, stew them over low heat partially
5.Receive juice: Stew until the meat is soft and rotten, and then close the juice over high heat.
Three tips: When stir-frying sugar, be sure to keep on low heat, otherwise it will easily become bitter; stir-fry constantly when collecting the juice to prevent sticking to the pan.
3. Cooking suggestions for different parts
| Part | Best practices | Cooking time stel | Taste features | ||||
|---|---|---|---|---|---|---|---|
| Pork Blossom | Braised/stewed | 1.5-2 hours | Fat and thin, melting at the entrance | Hard legs | Soy sauce/brown | 2-2.5 hours | Firm flesh, obvious fiber |
| Front leg meat | Stew/Stoil | 1-1.5 hours | Moderate fat and thin, easy to taste | ||||
| Tenderloin |
4. Frequently Asked Questions on Cooking Large Pie1.Why.Can't the meat be stewed? It may be because the heat is not enough or the meat is too old, so it is recommended to choose fresh meat and extend the stewing time.
2.How to remove the fishy smell?Add cooking wine and ginger slices when blanching, or add a small amount of hawthorn and tangerine peel when stewing.
3.How to make the meat more delicious?Marinate for 30 minutes or use a toothpick to pierce holes in the meat while in-depth treatment.
4.Health tips:Although large pieces of meat are delicious, they have a high fat content. It is recommended to eat them with vegetables and control the amount. People with the three highs should pay special attention.
5. Recent popular large meat theme video recommendations
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1. "10 ways to make large pieces of meat" views: 8.3 million2. "Braised Pork Ultimate Edition Tutorial" Views: 5 million
3. "How to Make a Restaurant-level Sauce Bones" viewed: 4.5 million
Mastering the cooking skills of these large pieces of meat can not only satisfy the taste buds of family members, but also show off your skills at friends' gatherings. Remember to choose the appropriate method according to the different parts of the meat and follow the cooking steps to make delicious large pieces of meat!
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