Braised dried pineapple

Braised dried pineapple

Introduction:

"Phoenix eye fruit" is the seed of Wutong. The harvest time of pingpo is from July to August every year. The fresh seeds are picked, shelled and dried in the sun. There is no need for special processing. The edible part of pingpo is its seed kernel, which can be steamed, boiled, roasted, molasses and braised. After boiling with water, peel off the black outer seed coat, then peel off the light brown translucent middle seed coat, and eat the light or milky white seed kernel. The peeled kernel is soft and white, just like a bird's egg. It is delicate and beautiful. Its flavor is similar to that of chestnut. Its taste is slightly sweet and fragrant, and its flesh is crisp and juicy. In Guangdong, the cuisine commonly used in famous dishes, such as chicken stewed with phoenix eye fruit and roast pork with phoenix eye fruit, has been listed as "Lingnan Minglai". For more graphic information about the fruit, please refer to the log of the same name: http://home.meishichina.com/space-150685-do-blog-id-362443.html ”

Production steps:

Materials required:

Dried tofu: 150g

Pineapple: 250g

Pork: 350g

Oil: 20 ml

Soy sauce: 20 ml

Soy sauce: 20 ml

Yellow rice wine: 30ml

Pepper: 5g

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh