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When you eat, do you eat out of convenience or taste without finding out if what you are putting in your mouth is healthy for you? How often do you eat at your local fast food restaurant or buy junk food at the local mini mart? With all of the sugar-laden starchy and fatty food that most people eat, it’s not surprising that new diseases are discovered on a regular basis. More and more people are developing diabetes, high blood pressure, and other diseases due to the foods they consume. A lot of people are realizing the importance of their food choices and are becoming more health conscious. Today it is a lot easier to find quality foods by going to a local farmer’s market or health food store.
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Green living provides you with a healthy eating plan, with all of the appropriate ingredients for better health. You will find that your immune system becomes stronger and your body will be able to fend off disease. Ensure your future health by adopting healthy eating habits today.
Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl) is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl) is something which I have loved my whole life.
Lu Rou Fan (Taiwanese Braised Pork Rice Bowl): Recipe Instructions Make a spice packet by tying the following ingredients in a piece of cheesecloth with kitchen string: star anise , cinnamon stick , cloves , bay leaves , Sichuan peppercorns , dried tangerine peel , and ginger. From beef noodle soup to lu wei, from danbing to pearl milk tea, Taiwanese love their food. One dish, lu rou fan— braised pork rice—is a cheap dish found throughout the island. Because of this, the dish is popular with people from all walks of life.
To begin with this particular recipe, we must first prepare a few components. You can cook lu rou fan (滷肉饭 - taiwanese braised pork rice bowl) using 29 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl):
- Take For the eggs:
- Take 6 eggs
- Take Water, enough to cover the eggs (to boil the eggs)
- Take Searing pork belly:
- Get 1 kg pork belly, sliced into 1inch chunks (butchers or supermarket)
- Take 1 teaspoon cooking oil (optional, if pork belly does not have enough fat)
- Prepare For the marinade in muslin:
- Get 2 bay leaves
- Get 3 staranise
- Prepare 2 cloves garlic
- Get 2 thick ginger slices
- Get 3 stalks spring onions
- Take 1 teaspoon Sichuan peppercorns
- Make ready For the stockpot:
- Take 2 tablespoons cooking oil (any oil of preference)
- Prepare 3 ginger pieces, sliced
- Get 2 white onions, cut into chunks
- Prepare 5-7 carrots, sliced
- Get 5-6 shiitake mushrooms, rehydrated and finely sliced
- Prepare 2 teaspoons 5 spice powder
- Prepare 1 teaspoon Taiwanese salt & pepper mix (optional)
- Make ready 1/2 cup light soy sauce
- Take 1/3 cup dark soy sauce
- Make ready 1/4 & 1/3 cup Shaoshing rice wine (1/4 added at start, 1/3 added part way through)
- Prepare 60 g rock sugar (use more or less depending on preference)
- Make ready 1 dash sesame oil (pure or blended)
- Get Cornflour mixture (1 tablespoon cornflour, 1/2 teaspoon water mixed, thickens sauce, optional)
- Get Garnish:
- Prepare Spring onions, finely sliced (optional)
Undoubtedly, Jin Feng (金峰魯肉飯) has earned its popularity from their braised pork rice, and that's something anyone who goes to the restaurant doesn't miss ordering. Most people ordered their own individual bowl of braised pork rice and then ordered a few other side dishes to share with. Taiwanese Minced Pork Rice is called Lu Rou Fan or Rou Zao Fan. It is a signature Taiwanese dish, just like hamburgers to the Americans.
Instructions to make Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl):
- For the eggs, in a large pot on medium heat. Bring it to a boil and add the eggs into the pot. Set timer to cook eggs as per preference. Tip: cook eggs for 5 minutes for soft boiled, 7 minutes for almost set, 10 minutes for hard boiled. Once cooked immediately transfer eggs to a large mixing bowl filled with ice cold water to stop it cooking. Set aside.
- Cut the pork belly (I used butchers pork) slices into 1/2 inch thickness. In a medium size pan, on medium heat. Let the pan heat up for a minute and add the pork belly slices. Tip: if pork belly does not have enough fat content add oil when searing meat). Cook and sear meat until it has browned.
- In a muslin (optional) add the dry ingredients, ginger slices, garlic cloves, bay leaves, Sichuan peppercorns. Then tie up the muslin securely and set aside.
- In a stockpot on medium heat add oil, then add the onions and ginger slices, sauté for a 3 minutes until onions are slightly soft. Add the pork belly slices, muslin (dry spices) and stir.
- Let the flavours infuse in the pot for a few minutes. Then add the carrots and shiitake mushrooms. Incorporate all of the ingredients well, for the aromas to be released. Add enough water to cover the pork, along with the dark soy, light soy, 1/4 cup shaoshing and a dash of sesame oil. Stir, add the rock sugar and mix well. Let the rock sugar dissolve, taste the sauce and adjust as needed (add more rock sugar or soy) and let it simmer for 15 minutes with a lid on.
- Remove the lid, stir all of the ingredients together. Cover again with a lid and let it simmer for another 20 minutes. After second simmer add 1/3 cup shaoshing rice wine. Stir well to incorporate into mixture. Add the pre boiled eggs and reduce the heat to low. Now let it simmer for another 20 minutes to let the eggs marinade and for the meat to become soft and tender. Turn the eggs every so often to fully coat all over.
- The sauce will slowly reduce and the meat will become soft and tender. Tip: If the sauce is loose, add a small amount of cornflour mixture to thicken it. Once the sauce has reduced and the meat is tender turn off heat and serve immediately while hot.
- Place rice in a bowl and ladle over the meat and sauce. Remove an egg from the pot, carefully peel egg as it will be hot. Once the shell has been removed, cut egg in half. Garnish with spring onions on top (if adding to dish).
Taiwanese Minced Pork Rice is called Lu Rou Fan or Rou Zao Fan. It is a signature Taiwanese dish, just like hamburgers to the Americans. Braised pork rice (Chinese:卤肉饭; pinyin: lǔròufàn) is a popular rice dish commonly available throughout Taiwan. While the flavor of this dish may vary from on. Minced pork rice is a Taiwanese style rice dish commonly seen throughout Taiwan.
So you see, you don’t need to consume all that junk food when you wish to feel better! Try these suggestions instead!
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