【Roast pork】 low temperature cooked pork roux at 63 degrees скачать в хорошем качестве

【Roast pork】 low temperature cooked pork roux at 63 degrees

A very high number of nutrients in pork loin are vitamin B1 and protein. Vitamin B1 is necessary for the body to convert carbohydrates into energy. A lack of vitamin B1 can slow down the consumption of carbohydrates and cause your brain and body to lack energy. Vitamin B1 is also a vitamin that promotes recovery and works better when taken with onions and other green onions. The amount of vitamin B1 needed per day is 1.4 mg for men and 1.1 mg for women. Of this, you can get 0.6 mg of vitamin B1 in one serving of char siu in this recipe. This meets about half the daily requirement. In addition, the protein in pork has a role in building body tissue. Therefore, it is necessary to consume protein to help rebuild muscle tissue that has been broken down during dieting exercises. The harder you exercise, the more protein you should consume, since it is also used as energy to move your body. It will keep for up to 4-5 days in the refrigerator. Related video (How to make cold noodles)    • ごくごく飲めるスープ！スパゲッティで韓国冷麺？【韓国冷麺風スパ/Korea...   Subscribe to our channel, rate us highly, comment on us, follow us on various social networking sites, please! I'd love to hear your food requests!　Feel free to request it! [Official Account] -Twitter ■  / artemiacucina   -facebook ■  / artemiacucina   -Instagram ■  / artemia_cucina   When you make this video for reference, I'd be very happy if you could post it on social media with the # ArtemiaCucina tag! Please help us with the translation! Ingredients 　400-500g (5 cm thick) Pork shoulder block or lump 　marinade (sweet and spicy roast pork sauce) 　　3 tbsp Soy sauce 　　3 tbsp Sake 　　3 tbsp Mirin (sweet sake) 　　1 tbsp Brown sugar or White sugar 　　1 Chili pepper 　　1/2 tsp grated ginger 　　1/2 tsp grated garlic 　　10cm Leek How to make 1) Make the marinade. 　　　　Combine all the ingredients together. 　2) Poke holes in the shoulder lump with a fork. 　　　　Wrap the chunk of meat in netting or octopus thread to shape it. 　3) Place the meat in a storage bag. 　　　　Pour the prepared marinade into the bag, remove the air and marinate it in the refrigerator for about 2 days. 　4) Set the low-temperature cooker to 63 degrees for 4 hours. 　　　　If you don't feel like low-temperature cooking, put half of the boiling water and half of the water into the rice cooker, put the meat in the storage bag and use the heat retention function to keep it warm for 4 hours. 　5) After 4 hours, take out the pork shoulder only from the bag and brown the surface in a frying pan over high heat. 　　　　Be sure to only brown the surface over high heat. (The meat will be cooked.) 　　　(Do not discard the marinade, but leave it in place. 　6) When they are browned all over, roll them in aluminum foil and let them cool. 　7) Once it has cooled to room temperature, cut it into the desired thickness. 　　　　In this case, I used this as a garnish for cold noodles. 　　　　It's great eaten as is with the sauce, but it's great served over a bowl of noodles! Sweet and spicy roast pork sauce 　　Take the rest of the marinade in a saucepan and reduce it until it thickens. 　　Simmer for 3 to 5 minutes because the flavor will be too thick if you boil it down too much. 　　When finished, divide the sauce into halves. 　　Add balsamic vinegar and mustard to half of the sauce to make the original Italian roast pork rice sauce. 　　The amount of each is to your liking. #Roast pork