Hechuan sliced pork(he chuan rou pian )

Method of Hechuan meat slice

Raw materials for making Hechuan meat slices:

Pork leg 400g, Shuifa yulanpian 100g, Shuifa Auricularia 30g, fresh vegetable heart 50g, pickled pepper 10g, ginger, garlic, onion 10g, salt 3G, soy sauce 10g, vinegar 10g, sugar 15g, monosodium glutamate 1g, cooking wine 10g, fresh soup 40g, soybean flour 25g, egg 25g, vegetable oil 150g.

The processing steps of Hechuan meat slice are as follows:

Cut pork into slices about 4cm long, 4cm wide and 0.3cm thick. Mix with salt, cooking wine, eggs and soybean flour. Sliced yulanpian into thin slices, pickled chilli seeds cut into diamond, ginger, garlic slices, onion cut into horse ear shape, with soy sauce, sugar, vinegar, monosodium glutamate, water soybean powder, soup into sauce. Put the frying pan on a high heat, add oil and heat it (about 120 ℃). Flatten the sliced meat and turn it over when it is golden. When both sides are golden, turn the sliced meat to one side and stir fry it with pepper, ginger, garlic, agaric, yulanpian, vegetable heart and scallion. Then stir well with the sliced meat, add the sauce, quickly turn the pan and put on the plate.

Characteristics of Hechuan meat slice

Golden color, crisp outside and tender inside, sweet and sour.

Hechuan sliced pork

Hechuan sliced meat is a famous traditional dish in Hechuan District of Chongqing. Pepper is used as the main ingredient, and meat dishes are used as cooking skills. The color is golden, the taste is salty and fresh, the outside is crisp and the inside is tender, and the aftertaste is sweet. The main flavor type is pepper and salt, which is very Sichuan flavor. It has gradually become the flavor dishes of Hechuan and Sichuan cuisine, and has been widely spread throughout the country and has a great influence.

origin

Hechuan roupian, a local dish in Chongqing, has a history of more than 100 years. It is said that this dish was unintentionally created by the chef of a local restaurant. It is said that one day, after the restaurant closed, the chef wrapped the leftover meat slices with eggs and starch, fried them with a small amount of oil until they were golden on both sides, and then fried them with a variety of accessories and seasonings for himself to eat. The chef didn't expect to taste this dish, it was very delicious. From then on, he did the same. "Hechuan sliced meat" is orange red, sweet and sour with spicy, crisp on the outside and tender in the inside. It has Sichuan flavor. It has gradually become the flavor dish of Hechuan and Sichuan Chongqing cuisine, and has been widely spread throughout the country and has a great influence!

Modern people's textual research on Hechuan meat slices can be traced back to three different versions of the story.

The first story tells that one day, more than 100 years ago, after the restaurant closed, the chef wrapped the leftover meat scraps with eggs and starch, fried them until golden on both sides, and cooked them with a variety of accessories and seasonings to serve himself. He didn't expect to find the unexpected delicious taste. From then on, he continued to make this Hechuan meat slice and gradually became a flavor dish.

The second story tells that during the Southern Song Dynasty's anti Mongolian war, Zhizhou Wang Jian came to a tavern at the gate of Hucheng in Hechuan to eat. The little apprentice, who was looking after the shop, was so flustered that he didn't know what to do. He hurriedly put the bean flour, eggs, dumplings, noodles and meat into the oil pan. When the meat was deep fried, he put it on the table. However, Zhizhou adults tasted it and said, "wonderful! Wonderful! What's the name of this dish? " The little apprentice replied casually, "Hezhou sliced meat."

The stage of the third story is during the Qing Dynasty, an official from the capital of Sichuan province came to Hechuan by boat, went ashore and walked into a hotel in Hejie. Master yuan Dabang, a famous chef in the catering industry of Hejie, was a chef. When he saw some foreign guests coming to the restaurant for dinner, he brought a crisp meat slice he had just figured out to the table. The official pointed to master yuan and said, "Hechuan meat slice, a delicacy!" Hechuan sliced meat has been widely spread since then.

Main materials

400g pork leg, 100g water hair yulanpian, 30g water hair fungus, 50g fresh cabbage

accessories

Pickled pepper 10 g, ginger, garlic, onion 10 g each, salt 3 G, soy sauce 10 g, vinegar 10 g: sugar 15 g, monosodium glutamate 1 g, cooking wine 10 g, fresh soup 40 g, soybean powder 25 g, egg 25 g, vegetable oil 150 G.

make

1) Cut pork into slices about 4cm long, 4cm wide and 0.3cm thick. Mix with salt, cooking wine, eggs and soybean powder;

2) Sliced yulanpian into thin slices, pickled chilli seeds cut into diamond, ginger, garlic slices, onion cut into horse ear shape, with soy sauce, sugar, vinegar, monosodium glutamate, water soybean powder, soup into sauce;

3) Put the frying pan on a high heat, heat the oil (about 120 ℃), smooth the meat slices and put them in the pan. Turn them over when they are golden. When both sides are golden, turn the meat slices aside;

4) Soak chili, ginger, garlic, agaric, sliced orchid, vegetable heart and green onion, stir fry them a few times, then stir fry them with sliced meat, add the sauce, quickly turn the pan and put them on the plate!

Cooking methods

1. Cut ginger and garlic into fingernails;

2. Cut green onion into ear shape;

3. Cut the slices of Magnolia into thin slices;

4. Wash and remove the pedicel of Auricularia auricula with water;

5. Cut the eggplant into two pieces, select the first part, peel and cut into pieces 8 cm long, 3.5 cm wide and 0.3 cm thick;

6. Mix the eggplant slices with the egg paste mixed with egg and bean powder, fry them in the oil pan and take them out;

7. Mix sugar, soy sauce, vinegar, bean powder, monosodium glutamate, vegetable soup and salt to make sweet and sour juice;

8. Leave the bottom oil in the pot, stir fry the ginger and garlic slices, add the above seasonings immediately, add the sweet and sour sauce mixed with water and soybean powder, and quickly add the fried meat slices;

9. Stir fry the onion, fungus and orchid slices, turn the pan and stir well, then put them on a plate.

characteristic

Golden color, crisp outside and tender inside, sweet and sour.

Practice guidance

Eggplant practice guidance:

1. Eggplant is suitable for burning, stewing, steaming, frying, mixing and other cooking methods, such as "fish flavored eggplant", "fried eggplant box", "meat sliced eggplant" and so on;

2. Old eggplant, especially after autumn, contains more solanine, which is harmful to human body and should not be eaten more;

3. Frying eggplant will cause a lot of loss of vitamin P, and frying eggplant after pasting and sizing can reduce this loss;

4. There is a light colored band between the sepal and the fruit of eggplant. The wider and more obvious the band is, it means that the fruit of eggplant is growing rapidly without aging. If the girdle is not obvious, it means that the eggplant has stopped growing when it is harvested, and the eggplant has become old at this time, which affects the consumption;

5. Eggplant is easy to oxidize when it is heated, and its color will turn black and affect its beauty. If eggplant is fried in a hot oil pan before cooking, and then fried with other materials, it will not change color easily;

6. After the eggplant is cut, it should be fried directly in the oil before it changes color. This can be fried eggplant in excess of water, in the stew, easy to taste;

7. After eggplant is cut into pieces or slices, it will turn from white to brown quickly due to oxidation. If the eggplant is cut into pieces and soaked in water immediately, it can be picked up and dried when cooking, so as to avoid eggplant discoloration.

Instructions for making yulanpian

Yulanpian with foam hair:

1. First pour boiling water into the container, put the slices of Magnolia into the container and cover the container tightly. After 10 hours, put the slices of Magnolia into the pot and boil it. After boiling, simmer it for about 10 minutes and take it out.

2. Soak the yulanpian in the rice washing water for 10 hours, and change the rice washing water every 3 hours. Cut the Magnolia slices horizontally with a knife. If there is no "white stubble", it means that it has been thoroughly soaked. Otherwise, continue to soak.

Practice guidance of Auricularia auricula (Shuifa)

Fresh Auricularia auricula contains toxin and is not edible. Auricularia auricula is mainly used as an auxiliary material. There are many ways to eat it. It is suitable for both meat and vegetables. Stir fry, stew and soup are supplemented by Auricularia auricula, which tastes delicious.

Auricularia auricula cleaning:

1. Put Auricularia auricula in warm water, then put in salt, soak for half an hour to make Auricularia auricula soften quickly;

2. Put agaric in warm water, then add two spoonfuls of starch, and then stir. This method can remove the fine impurities and residual sand particles of Auricularia auricula.

History and culture

Hechuan roupian, a local dish in Chongqing, has a history of more than 100 years. It is said that this dish was unintentionally created by the chef of a local restaurant.

It is said that one day, after the restaurant closed, the chef wrapped the leftover meat slices with eggs and starch, fried them with a small amount of oil until they were golden on both sides, and then fried them with a variety of accessories and seasonings for himself to eat. The chef didn't expect to taste this dish, it was very delicious. From then on, he did the same. "Hechuan sliced meat" is orange red, sweet and sour with spicy, crisp on the outside and tender in the inside. It is very Sichuan flavor. It has gradually become the flavor dish of Hechuan and Sichuan Chongqing cuisine, and has been widely spread throughout the country and has a great influence.

Nutrition analysis

Eggplant (purple skin, long): eggplant is rich in vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the brittleness and permeability of capillaries, prevent microvascular rupture and bleeding, and maintain normal cardiovascular function. In addition, eggplant has the effect of preventing and treating scurvy and promoting wound healing; eggplant contains solanine, which can inhibit the proliferation of digestive system tumor, and has a certain effect on the prevention and treatment of gastric cancer. In addition, eggplant also has the function of clearing away cancer fever; eggplant contains vitamin E, which has the function of preventing bleeding and anti-aging.if you often eat eggplant, you can increase the cholesterol level in the blood

Chinese PinYin : He Chuan Rou Pian