Five fragrances
By VicentaLakin
We all know that the oil is less dense than the water, so the oil and the water don't melt, and the oil always floats on the surface. It will be recalled that in the newspapers, experts have discussed the phenomenon specifically, some of them stating that oil is insoluble and others that oil is soluble. Either way, it's as if it's none of my business. I'd rather talk about today's fragrance. From a chemical point of view, and from a kitchen point of view, I think that water oil blending is just a matter of temperature, that hot oil is bound to be splattered when it comes to cold oil, and, on the contrary, that hot oil is splattered when it comes to cold water. It is cold oil with cold water, without temperature contrasts, and neither the oil nor the water will be splattered. A combination of water and oil allows for the production of fried foods, allowing them to mature faster with the effect of vapour and avoiding over-ingestion。
Recipe Recommendations
- pork chop 150 grams
- salt 1/2 teaspoon
- spiced powder 2 teaspoons
- soy sauce 1/4 teaspoon
- yellow wine 1 tablespoon
- pepper 20 grains
- octagonal of 2
- geranyl 2 tablets
- cumin 20 grains
- ginger 2 tablets
- garlic 2 cloves
Steps for Five fragrances
1
Barbecue pork is drained with fresh water to wash the surface of blood, and the pork is cut with a knife into a piece of meat of the size of a thumbnail。
2
Garlic two petals go to skin slices, with ginger slices placed on pork slices, with salt 1/2 tea spoons, five chaff 2 tea spoons, one quarter tea spoons and a spoonful of yellow wine, evenly drawn and made on one side for 20 minutes。
3
150 grams of cooking oil poured into the frying pan。
4
The ratio of water to oil was 4:6。
5
Frozen spices, 20 peppers, 2 occupant, 2 fragrances and 20 fragrances, are filled with spice boxes and placed in a frying pan, heating the fire to 50% heat。
6
Put the pickled piece of meat in the pot and fry it with chopsticks。
7
When the proportion of water oil in the pot is boiled to 2.8, the spilling spoon is used to extract the tablet-controlled oil。
8
The remaining oil in the pot continued to heat up to about 135 degrees。
9
Put the piece back in the pot and fry it。
10
Blasted the meatloaf with gold red, and the oil was taken out of the plate, with a proper amount of fine white sesame sesame smelt。Five fragrances Make Tips
1. The most important seasoning for marinated pork slices is five-spice powder, though other spices can be added according to personal preference.
2. Adding a small amount of dark soy sauce is to color the meat slices; the fried meat will have a golden-red color.
3. The ratio of water to oil is crucial; when the meat is first added, the ratio is 4:6 (water:oil), and the meat is removed once the ratio reaches 2:8.
4. Be sure to use cold water when mixing water and oil; hot water can cause splattering when it comes into contact with oil.
5. The first frying of the meat slices ensures they are cooked through; once the oil temperature rises, add the slices back in to color them. I have made this five-spice pork many times. Because a large amount of five-spice powder is used, it is very appetizing. The water-oil frying method reduces the amount of oil absorbed by the meat, making the pork not greasy at all, and it remains very appetizing when eaten cold as a snack.