Pork sholder is the meat for Chinese char siu, I bought some because they were in discount the other day. I cooked then until they're tender then let the soak in the stock to season. One of them I soaked in Soya sauce. Two of were in salt. They were both useful for many different dishes.
「煮豚」豚の肩肉は叉焼になる部位の肉。これは固まりが小さめだが、安くなっていたのでいくつか買ってきた。まずヒモで縛って香味野菜と軽い塩で柔らかくなるまで煮込む。浸し用の少し甘めの醤油ダレを作っておき、1つをそれに漬け込んだ。2つは出しを煮詰めて塩を若干強めにした塩ダレに漬け込んだ。
肉は冷蔵庫に1週間ほど保存出来る。麺類のトッピングやチャーハンの具、サラダしたりと応用が広くてとても便利。
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