It's great to have appetizers to cook at home! Braised pork belly with beer, steamed clams with white wine, red chicken wings ... all kinds of wine can be consumed for you ~
Tannin in wine can soften fat and remove the fishy smell of raw meat.
Liquor has its own fruit acid, which is used to match little seafood. It can not only remove fishy smell, but also increase umami and sweetness.
Beer is more suitable for stewing, full of bubbles and lasts longer than coke.
Chicken wings, pork belly and clams are all easy to buy but not expensive ingredients.
Just set the plate casually, just like what is sold in the restaurant.
Are you excited? Then cook with the full girl ~
A big dish that can be cooked by rice cooker: stewed pork belly in Xida University.
Xida is a beer fermented from apples, which has the sweetness of fruit and the aroma of wheat, and it is just right to stew pork belly.
Just throw it into the rice cooker and stew for 30 minutes. Round off, you don't even need to go into the kitchen. Hhhhh is extremely friendly to the student party living in the dormitory.
The ingredients are as follows:
500g pork belly, 2 bottles of Xida beer (other beers are also acceptable).
5 garlic cloves, 1 ginger, 2 shallots.
120g soy sauce, 30g soy sauce, 10g rock sugar.
Pork belly should be a whole piece, and it should be thicker, so that it is not easy to spread when sliced later. Pork belly soaked in bleeding water first.
Soak in a larger basin and change it every half hour until there is no blood precipitation.
Generally, just change it two or three times, or choose a cleaner meat stall to buy, and basically change the water once.
Pork belly is completely drained with kitchen paper for use. Put a thin layer of oil in the pot, about 5g, to cover the bottom of the pot. Open medium heat, add pork belly, fry until golden brown on each side, and then change sides, one on each side.
If you are afraid of frying oil splashing on your body, you can cover the frying pan and fry it. Turn off the fire when you want to change noodles, and then open the lid and turn it over after there is no crack in the pot.
Look, even the skin has been fried into this attractive color.
The crispy skin fried with potholes on the surface is the easiest to absorb juice ~
Next, all you need is a rice cooker, and then you pour all the other seasonings in.
After 40 minutes, you can harvest such a piece of meat.
Slicing with a sharp knife, you can feel the soft and rotten fibers being chopped one by one, and the aroma is coming.
Three fat and three thin, the aroma of Xida beer is soaked in pork belly, and it is very attractive when it is just placed on the chopping block.
I like to take some of the remaining stock, cook it in a milk pot with low fire, concentrate it into dipping sauce, and then pour it on the pork belly.
By the way, open a glass of cold craft beer and a plate of salty stew.