It has been almost three months since I came to the gourmand. I registered unintentionally and was reluctant to leave. This is also the longest time I have ever adhered to a certain website. During this period, I watched everyone post recipes and write blogs here every day. You get something every time. I also learned and practiced and started a diary. Although it's a little encouragement to myself, I participated in a delicious food event and was lucky enough to win an award. It really excited me for a while! In addition to the pot, the prize this time also has a small card calendar. It's a very fun little thing ~ I send it to my heart here to the Gourmet staff, thank you ~
This time's chapter on birds and beasts is very short, and I know my level well. I'm really a rookie in cooking. Yesterday, I had an idea and found a strip of pork belly in the refrigerator. Put on an apron and start fighting in the kitchen!
Very simple ingredients, with a different shape, it's eye-catching! It can open up your taste buds! This is the reason why the so-called shame can be eaten!
chrysanthemum meat
By RuthieGreen
Recipe Recommendations
- pork belly 2 blocks
- spinach 1 handful
- ketchup appropriate amount
- sugar appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- sweet and sour
- cook
- ten minutes
- ordinary
Steps for chrysanthemum meat
1
Prepare the ingredients, wash the spinach, and keep the meat frozen.
2
Blanch the spinach in water, blanch the roots first, then blanch the leaves, add some oil to the water, remove it after 30 seconds and rinse it with cold water.
3
Two pieces of pork belly with skin, about 8x8cm in size.
4
Cut the meat with a cross knife method at intervals of 0.5cm, and gently cut it to the edge of the skin without cutting it.
5
Boil water in the pan, add the cut meat, and the meat will bloom automatically.
6
When boiling again, add some salt and cooking wine, and cover until cooked.
7
Place the blanched spinach into a plate with the leaves facing the edge of the plate and place the cooked meat flowers in the middle.
8
Heat a large stir-spoon, pour in the ketchup, add appropriate amount of salt, sugar, chicken essence, and ditch starch to make a thick sauce.
9
Pour the tomato juice on the arranged meat flowers.chrysanthemum meat Make Tips
a. The pork belly must have skin. When cutting, the skin part of the meat cannot be cut off, so that beautiful flowers can be cut. And it's slightly melted after freezing. If it's fresh meat, you can put it in the refrigerator to freeze it for a while before cutting it. This way you can cut it very thin and easy to cut. b. When cooking meat, the skin is cooked. c. Pork belly, some of the oil will be removed when boiling, but it is still very greasy. It is served with tomato juice and spinach to relieve the greasy taste. Moreover, it is sour and sweet, which adds to the taste.