【GWZFOOD】梅菜扣肉 風味升級?鹹梅菜 甜梅菜 黃金比例你要知


最近春夏交際,冷熱空氣交鋒以致連續一星期都下驟雨。古老人會講這是「梅雨」季節,晾衣服很麻煩,卻是製作「梅菜」的好時機,不期然想起一道「時令菜」—梅菜扣肉,就想分享一個簡單卻能扭轉味道的少少心得。

甜梅菜vs鹹梅菜

少到街巿買菜的讀者,可能不知道梅菜有鹹甜之別,在川渝菜系裏,鹹味的梅菜又叫鹽菜(醬醃菜),下次向雜貨店姨姨買點梅菜,記得講清楚啦!也順便講講兩者怎樣分別:

原來鹹梅菜顏色比較淺;甜梅菜偏深色,略帶一點紅,一般甜的煮肥肉,鹹的煮海鮮,若是懂行情的食家就知道,做梅菜扣肉,鹹甜兩款都要用,混合比例人人不同,想知我王子的配方,跟著步驟做就是了。

The ideal braised pork dish to go with plain rice 🍚

梅菜扣肉-材料及調味

五花腩、薑蔥(五花腩出水用)、薑片(炒香梅菜用)、甜梅菜、鹹梅菜

醃肉/忟肉:豉油、魚露、紹興酒、紅糖/片糖、冰糖

Method

In a big pot of boiling water, put the entire piece of pork belly inside and let it boil for a few minutes.

Take out, pat dry and deep fry the pork belly until it becomes golden brown. Take out and leave to cool. Wrap with cling film and place in fridge until it hardens.

Rinse the preserved vegetables #梅菜 with tap water, squeeze out the water and cut them into small cubes. Heat a pan add in oil and fry some ginger slices along with the preserved vegetable and some brown sugar #片糖until the aroma comes out then set aside.

Take out the pork belly and cut into slices of 1cm thick. Marinate with soy sauce, fish sauce, shaoxing wine and brown sugar for at least 30 minutes.

Transfer and place nicely the pork slices in a tall bowl and top with the fried preserved vegetables. Add water and chicken stock into the bowl until it surfaces all the ingredients. Add in a small piece of rock sugar and bring to steam for 1-3 hours depending on the softness texture ideal for you.

When done, serve on a plate by covering the bowl with the plate and turn it upside down. Drizzle some sesame oil on top and serve!!!

Tips

What's Your Reaction?

confused confused
0
confused
cute cute
1
cute
scary scary
0
scary
fun fun
3
fun
love love
3
love
lol lol
0
lol
omg omg
2
omg
win win
1
win
王子

食飲愛好者,放洋英國,食貫中西,從大學開始產生對美食的熱情,閒時喜愛穿梭大街小巷選購食材,並在窩居內親自下廚,烹飪手法簡潔俐落,絕無浪費。他的美食之旅,多彩又多姿。

More From: 親自下廚

You may also like

Choose A Format
圖文格式
以文字配圖片說故事
加載視頻
上載任何形式的視頻