I have always liked the layered sense of pork belly, and I made it neither dry nor tired.
I bought it this time to make green peppers and return them to the pot, but when I saw all kinds of remaining vegetables in the kitchen, I used half of it to make this five-flower roasted vegetable.
It feels good, with five glutinous flowers wrapped in vegetables...
Roasted seasonal vegetables with five flowers
By LisaBraun
Recipe Recommendations
- pork belly 200g
- carrots 1 piece
- green pepper of 2
- sweet pepper sweet pepper
- onion half a
- salt appropriate amount
- chili powder appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- cumin powder appropriate amount
Steps for Roasted seasonal vegetables with five flowers
1
Wash the pork belly, cut into thin slices, marinate with salt, chili powder, soy sauce, cooking wine, and cumin powder for 30 minutes.
2
Wash the carrots, green peppers, bell peppers, and onions and cut them into thick strips respectively. Stir a handful of salt in the onions and green peppers and mix well (you can also use cucumbers, mushrooms, etc., cut whatever you have, and you can use local ingredients o(④_④)o...).
3
Take a piece of marinated meat, smooth it, add carrot strips, green pepper strips, bell pepper strips, and onion strips, roll it up, and fix it with a toothpick.
4
Make all the five-flowered vegetable rolls in turn, place them in a preheated 200-degree oven, bake for 15 minutes, remove them, turn them over and bake for another 5 minutes. It is best to observe frequently to see if the color of the meat is almost the same. Okay, next... you can move your chopsticks ~