This time, everyone loves using the delicious vegetable “cabbage” in spring, “Hoikoro”‼ ️ (^^)
Just add a little effort to the seasoning and seasoning, and it will improve the taste and appearance well, so if you like it (* ^^ *)
~ Preparation of pork belly ~
Add the appropriate amount of white leek and sake to the boiling water and boil the rose meat for about 40 minutes at low heat. When it cools, cool it down to room temperature. Of course you can eat both parts and ginger (* ^^ *)
This time, ginger is used as a soup ingredient
~ Preparation of vegetables ~
Garlic is chopped and cabbage and bell peppers (blue and red) are cut to a size that is easy to eat.
Cut the white part of white leek diagonally
※ Chinese cooking technique that coats the surface by heating the surface at a stretch at high temperatures (depending on the ingredients, depending on the dish, raw meat is generally low temperature and vegetables are often high temperature)
Advantage ①
→ Merit to be able to ignite evenly throughout ②
→ Merit that moisture and nutrients of ingredients are hard to escape ③
→ Merit to skip excess moisture on the surface of ingredients ④
→ It becomes difficult for ingredients to absorb oil (doesn't get oily)
However, when it is done at home, it is difficult to process a large amount of oil.
In such a case, if you boil hot water in a large pot, add a bowl of salad oil and simmer the ingredients for about 30 seconds to obtain an effect similar to oiling (* ^^ *)
If it is this, it is easy and I think that it is easy to handle oil, so it is recommended (* ^^ *)
Taste increases with this one effort (* ´ω ｀ *)
~ Main cooking ~
Add the garlic and ginger to the frying pan and add garlic and ginger. Add the bean soy sauce, bean koji, and amazake and add the fire.
When the bean plate sauce is on fire, add the pork and the pork that makes the pork absorb the pungent taste and aroma. * Since the surface is easy to burn, add it at this timing (* ´ω ｀ *)
Add ra oil and water-soluble potato starch to the finish and hit it quickly to finish!
Thank you for watching today (# ^^ #)
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25 апр 2018
