How to make fermented bean curd meat without getting tired? Revealed secrets of popular practices across the internet
As a classic Chinese home-cooked dish, fermented bean curd is deeply loved for its rich sauce flavor and soft and glutinous texture. However, many people have reported that the fermented bean curd meat is too greasy and affects their appetite. Based on the hot topics and discussions among netizens in the past 10 days, we have compiled a“The secret of bean curd meat not getting greasy”, from material selection to cooking techniques, to help you easily make refreshing and non-greasy fermented bean curd meat!
1. Hot search data related to fermented bean curd meat in the past 10 days across the entire network
| Hot search keywords | Search volume (10,000) | Popular discussion platform |
|---|---|---|
| Tips for removing greasiness from fermented bean curd meat | 12.5 | Xiaohongshu, Douyin |
| How to make low-fat fermented bean curd meat | 8.3 | Go to the kitchen, Weibo |
| Recommended fermented bean curd meat side dishes | 6.7 | Station B, Zhihu |
| The secret to making fermented bean curd meat not greasy | 15.2 | Douyin, Kuaishou |
2. Key steps to make fermented bean curd meat not greasy
1. Material selection skills
•Pork belly options:RecommendedThree distinct layers, even fat and thinPork belly is easy to be greasy if it is too fat, and it is bad if it is too thin. Popular recommendation: Black pork belly (lower fat content).
•Fermented bean curd brand:Actual test by netizensGuanghe fermented bean curdorWang Zhihe rose bean curdModerately salty and sweet, it can effectively neutralize the greasy feeling.
2. Pre-treatment to remove greasiness
| step | operate | effect |
|---|---|---|
| blanch water | Boil the meat under cold water, add ginger slices and cooking wine and skim off the foam. | Remove blood and impurities |
| Fried | Blanch and fry until golden brown | Press out excess fat |
| absorb oil | Use kitchen paper to absorb surface oil | Reduce the greasiness of finished products |
3. Seasoning balance
•Fermented bean curd dosage:500g meat with3 pieces fermented bean curd+1 spoonful of fermented bean curd juice (too much will make it salty).
•Add acid to relieve greasiness:Among the popular recipes,1 tablespoon balsamic vinegarorJuice of half a lemonIt can effectively enhance the refreshing feeling.
•Sugar control:Use zero-calorie sugar to replace part of the white sugar to reduce the sweetness (the ratio recommended by Xiaohongshu experts is 1:1).
3. The most popular recipe for low-greasy bean curd meat on the Internet
| Version | Core changes | Netizen rating (5-point scale) |
|---|---|---|
| Refreshing version | Add bamboo shoots/winter melon and stew together to absorb fat | 4.8 |
| Tea flavored version | Stew with oolong tea instead of water | 4.6 |
| Low fat version | Substitute chicken breast for pork belly | 4.2 |
4. Cooking Tips
1.To remove oil after refrigeration:After stewing, refrigerate for 2 hours to easily scrape off the solidified fat on the surface (a method with over 500,000 likes on Douyin).
2.Recommended side dishes:matchPicklesorSweet and sour radishEat it to double the anti-greasy effect.
3.Fire control:Simmer over low heat for more than 1 hour to fully soften the fatty meat without making it greasy.
Conclusion
Through scientific material selection and cooking techniques, fermented bean curd meat can be cookedFragrant but not greasy! Try these popular modification methods online to unlock a new experience of this traditional delicacy!
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