Border Cook

Chapter 500: Braised Pork
There are many kinds of summer-cooling foods with different flavors, but proper meals are also essential.

Pick fresh leaves of the purple amaranth sent from the farm, mix them with chopped vermicelli, fresh bean sprouts, and chopped fried tofu, spread them evenly on the rolled steamed bun, cover them with another layer of steamed bun, press the edges to seal them, put them on the griddle and bake them, you will get a large steamed bun with golden brown on both sides.

The skin of the vegetable steamed bun is made of baked steamed bun, which has a chewy texture and can fully lock in the flavors of the various vegetables inside. The various vegetables are mixed together, which makes the dish taste rich and diverse, but it is refreshing and delicious and you will never get tired of it.

At this time, dip it in some garlic juice made from fresh, crispy raw garlic that has just been picked out of the ground and has not been put out in the sun to dry. It is extremely fragrant but not at all spicy and it is simply a great enjoyment.

Or you can just have a bite of the unique flavor of the cold dish made with young nepeta leaves and early cucumbers, which is also delicious and extremely tasty.

Of course, the vegetable steamed bun is purely vegetarian. If you want to make it taste good, it’s better to have some meat dishes with it.

The crispy and delicious Texas Braised Chicken, which is not greasy, has soft and tender meat that can be torn into strips and eaten, or the wonderfully braised pork liver, which tastes extremely tender and pink, are all delicious dishes that can make the taste in your mouth even better.

But among all of them, the most delicious one that goes with the vegetable steamed bun is the one Xia Mingyue just made recently, which is said to be the braised pork with sauce made by Liuweizhai.

The raw material for braised pork is pork, but it is not the pork belly of ordinary quality. It is tender pork with fine meat, thin skin, and neither fat nor lean. It must be the hard ribs, hard pork belly, and the front and back tips. The elbow is cut off, the pig hair on the skin is trimmed, the blood on the meat is removed, and then the meat is soaked in water for four or five hours to fully remove the residual blood in the meat.

Stewing is the key to making braised meat. The bottom of the pot must be padded with pork bones or bamboo strips to ensure that the bottom of the pot does not get burnt and the meat does not stick to the pot. Each piece of meat must be placed according to its softness or hardness to help it be placed, and it is also necessary to ensure that each piece of meat is of appropriate tightness.

Boil over high heat, then simmer over low heat. Add enough rice wine to remove the fishy smell and enhance the flavor, as well as sugar color to ensure the color is bright red. Use a spoon to scoop the soup from the holes left when the meat is placed, and pour it evenly on the meat. It needs to be simmered for a meal before serving to ensure that the flavor is fully absorbed into the meat.

When serving, use a spatula to carefully remove the meat from the pot and place it on a plate in order, then apply the soup in the pot on the meat twice. In this way, the braised meat will not taste dry or woody, and will have a bright color and a richer taste.

As soon as the braised pork chunks came out of the pot, everyone's heads were already dizzy and their stomachs were rumbling with the aroma wafting from the stewed pork. There was no need to cut the large chunks of braised pork into small pieces for easier eating. Instead, they simply used chopsticks as skewers, directly inserted a whole piece of braised pork into their mouths.

The pork used for the braised pork is properly selected, so even after a long period of stewing, the braised pork is still firm and not melted, but the taste is extremely soft and tender. The fat melts in the mouth, not greasy, and the lean meat is soft and tender, not dry, and has a rich flavor.

The most important thing is that the amount of various seasonings in this braised pork is just right. The braised pork tastes rich, but it does not cover up the rich flavor of the pork itself. It tastes full of meat flavor and is extremely enjoyable...

This kind of braised meat, served with vegetable steamed buns, one bite of meat and one bite of vegetarian, is a delicacy that cannot be found anywhere else.

Pair it with a bowl of thin rice tea made with a small amount of rice. It is light and delicious, and can help to relieve greasiness and completely fill the gaps in the stomach. The sudden feeling of fullness makes people feel instantly satisfied and extremely comfortable.

It was a hot summer day and people would not be interested in meat and would rather eat light vegetarian food. However, the braised pork cooked by Xia Mingyue increased everyone's appetite and their daily food intake increased visibly.

Even the cheeks became visibly rounder.

This made Yin Qiao sigh as she looked in the mirror in the morning. She then touched her apple-shaped cheeks which were becoming increasingly white and rosy, and she couldn't help but warn herself.

You really are not allowed to eat any more, otherwise your face will grow from an apple to a big bun, which will be really unbearable to look at.

No, I have to control my food intake. I can’t eat so much anymore!

When Yinqiao woke up in the morning, she made a secret decision, but at noon when she saw the bowl of rice with a piece of braised meat, her mouth watered almost instantly.

It smells so good, I want to eat it! No, no, you have to control your appetite. If you become a fat man, it won’t look good, but the key point is that it will be very inconvenient!
But this braised meat is so delicious that I can’t stand the aroma alone…

can not eat!
……

The two viewpoints kept shouting in Yinqiao's heart, and then turned into quarrels and fights, which made Yinqiao feel dizzy.

After hesitating and wavering for nearly a cup of tea, Yin Qiao finally stuffed the piece of braised meat into her mouth.

Delicious!
No matter what, if I don’t eat such delicious braised pork, it would be a real loss, I must eat it!

As for controlling your food intake...

Let’s talk about it after we finish this meal!

After convincing herself, Yinqiao ate the braised pork again without any psychological burden. She ate with peace of mind, comfort and attentiveness!

However, Qingju, who was sitting with Yinqiao, did not have the same worries as Yinqiao.

It's not that she didn't gain some weight during this period of time. On the contrary, she ate more than Yin Qiao in the past few days, so the fat on her body increased visibly.

Moreover, the flesh on the body always grows in a selective manner, specifically in the places that you dislike the most.

Qingju usually relies on this pair of dexterous hands to do her daily work, but now the flesh is growing on her hands, so much so that when Qingju was doing needlework these days, she felt that the thimble on her finger was slightly tight.

The pit on the back of his hand was obviously much deeper than before.

This made Qingju feel a little inconvenient.

But, no problem!

It is said that things in this world are unpredictable. What if I die tomorrow? I will never have the chance to eat such delicious braised pork again. I must eat more today.

Besides, she doesn't have any special abilities, and she probably won't enjoy any great blessings in the future, so it's only right that she treats herself better.

Especially for the only child, it must be better!
Yinqiao and Qingju enjoyed their meal, and the others had no psychological burden and ate more happily.

When Xia Mingyue saw that the braised pork was eaten up every day and seemed to be not enough, she simply made some every day so that everyone could enjoy it.

Therefore, Xia Mingyue's home was filled with the rich aroma of meat every day.

It was in this rich atmosphere that Fan Jinglan stepped into Xinghua Lane.