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The practice of braised Meat with Pu'er Tea

The method material of braised pork in Pu'er tea: 500k Pu'er tea, right amount of spring onion, ginger, garlic, right amount of cooking wine, right amount of light soy sauce, right amount of old, right amount of white sugar, right amount of salt, right amount of clear water steps: cut pork into pieces, scald and remove and set aside Chopped onion, ginger and garlic. Pour the right amount of oil into the pan, add spring onions, ginger and garlic and stir-fry to taste. Add pork strips and stir-fry until golden brown. Add the right amount of cooking wine and cook until the cooking wine evaporates.

Required materials: 700g Pu'er tea: 1000 ml soy sauce: 30ml yellow rock sugar: 100g dry Hawthorn slices: 4-5 slices of flower carving: appropriate amount of eggs (optional): 4-6 production steps wash and cut the pork into pieces (2cm), marinate with flower carving for 15 minutes to taste. Put it in a casserole, pour in the brewed Pu'er tea and cover the meat. Add dried Hawthorn slices, bring to a boil and simmer over low heat for 1 hour.

Pu'er braised pork requires 500 grams of pork belly, 15 grams of cooked Pu'er tea, as well as onions, ginger and seasonings. First of all, boil the pork belly in cold water, remove the blood and cut into pieces. Then, with spring onions and ginger at the bottom, put the pork into the pot, add salt, rock sugar, light soy sauce, Hua Diao wine and other seasonings. Pour in the Pu'er tea, heat it over medium heat and simmer over low heat for two hours to thicken the soup.

The practice of braised pork in Pu'er tea places the spices and cuts the pork into small cubes. Cut the ginger into slices and boil it in water. Blanch the pork belly in boiling ginger water to remove the smell, then take it out. Please click to enter the picture description to put oil and sugar or brown sugar in the pan, dissolve it into date red, add a small amount of soy sauce, then add pork belly and stir-fry until darker.

Pu'er tea sachet: put Pu'er tea into the tea bag, turn the mouth and seal it. Put the tea bag containing Pu'er tea into the belly of the chicken and sew it with cotton thread. Stir-fry the spices in the pan, add water, put the chicken in a pressure cooker and press for 20 minutes. After coming out of the pot, remove the chicken breast, and the Pu'er tea bag can be eaten. Steamed chicken wings in Pu'er tea: put Pu'er tea into the tea bag, turn the mouth and seal it.

The practice of braised meat in Pu'er

1. The method material of braised pork in Pu'er: 500g spring onion, ginger and garlic, right amount of Pu'er tea, right amount of cooking wine, right amount of light soy sauce, right amount of rock sugar, right amount of salt, right amount of clear water steps: cut pork into pieces, blanch water, remove and set aside Chopped onion, ginger and garlic. Add the right amount of oil to the pan, add spring onions, ginger and garlic and stir-fry to taste. Add the pork belly and stir-fry until the surface is slightly charred. Add the right amount of cooking wine and cook until the alcohol evaporates.

2. The method material of braised pork in Pu'er tea: 500k Pu'er tea, right amount of spring onion, ginger and garlic, right amount of cooking wine, right amount of light soy sauce, right amount of white sugar, right amount of salt, right amount of clear water steps: cut pork into pieces, blanch water, remove and set aside Chopped onion, ginger and garlic. Pour the right amount of oil into the pan, add spring onions, ginger and garlic and stir-fry to taste. Add pork strips and stir-fry until golden brown. Add the right amount of cooking wine and cook until the cooking wine evaporates.

3. Pu'er braised pork needs 500 grams of pork belly, 15 grams of cooked Pu'er tea, as well as onions, ginger and seasonings. First of all, boil the pork belly in cold water, remove the blood and cut into pieces. Then, with spring onions and ginger at the bottom, put the pork into the pot, add salt, rock sugar, light soy sauce, Hua Diao wine and other seasonings. Pour in the Pu'er tea, heat it over medium heat and simmer over low heat for two hours to thicken the soup.

4. Put it in a casserole, pour in the brewed Pu'er tea and cover the meat. Add dried Hawthorn slices, bring to a boil and simmer over low heat for 1 hour. After an hour, add boiled eggs and continue to simmer over low heat. Then add the soy sauce and simmer over low heat for 1 hour to make the meat more delicious. Finally, add the brown rock sugar and simmer for 30-40 minutes. Tips: choose fat and thin belly meat to ensure a rich taste.

Cooking skills of Pu'er Tea the method of braised meat with Pu'er tea

1. The method material of braised pork in Pu'er tea: 500k Pu'er tea, right amount of spring onion, ginger and garlic, right amount of cooking wine, right amount of light soy sauce, right amount of white sugar, right amount of salt, right amount of clear water steps: cut pork into pieces, blanch water, remove and set aside Chopped onion, ginger and garlic. Pour the right amount of oil into the pan, add spring onions, ginger and garlic and stir-fry to taste. Add pork strips and stir-fry until golden brown. Add the right amount of cooking wine and cook until the cooking wine evaporates.

2. Required materials: 700g Pu'er tea: 1000 ml soy sauce: 30ml yellow rock sugar: 100g dry Hawthorn slices: 4-5 pieces of flower carving: appropriate amount of eggs (optional): 4-6 production steps wash and cut the pork into pieces (2cm), marinate with flower carving for 15 minutes to taste. Put it in a casserole, pour in the brewed Pu'er tea and cover the meat. Add dried Hawthorn slices, bring to a boil and simmer over low heat for 1 hour.

3. In the cooking process, first stir-fry the sugar color, then add the meat pieces and color, then add light soy sauce, soy sauce and shiitake mushrooms to stir-fry, pour in Pu'er tea soup and the right amount of seasoning, simmer for an hour, and finally collect the juice. Note that in order to highlight the aroma of Pu'er, the seasoning is kept simple and only seasoned with spring onions and ginger. These two dishes make full use of the characteristics of Pu'er tea, not only rich in nutrition, but also with a unique flavor of tea. The stomach-warming effect of cooked Pu'er is especially suitable in winter.

Pu'er Dongpo meat

Preparation materials for the production steps of Pu'er Dongpo meat: you need 500 grams of pork, 10 grams of Pu'er tea, two slices of ginger, the right amount of onions, 10 grams of cotton sugar, about 5 grams of salt, 15 milliliters of oil (one tablespoon), and the right amount of cooking wine. In addition, choose a light pot to facilitate the observation of sugar color changes. The steps are as follows: first, wash the pork belly. If you have hair, you can remove it with tweezers or roast it with fire. Brew Pu'er tea with 80 degrees warm water and set aside.

The main advantage of using Pu'er tea for food is to remove grease and clear intestines and stomach, so Pu'er tea is mostly used to cook meat. On the other hand, the mellow aroma of Pu'er tea is added to the dish flavor, which is the icing on the cake. It is said that when Rongji Restaurant, a famous restaurant in Hong Kong, held a 2000 century banquet, it used the extremely precious Songpin Pu'er tea (20,000 to 30,000 yuan per cake) to make Pu'er tea Dongpo meat as the main dish during the banquet.

In pastry making, Pu'er tea is mixed with dough to make the pastry have a deep red color. In dishes, Pu'er tea can remove greasy, clear intestines and stomach, especially suitable for matching meat. For example, Hong Kong Rong Ji Restaurant once cooked "Pu'er Tea Dongpo Meat" with precious Songpin Pu'er tea.