Cherry meat(ying tao rou )

Cherry meat method:

Raw materials for making cherry meat:

Wuhua pork 500g, soybean oil 500g, tomato sauce 100g, sugar 75g, vinegar 30g, salt 5g, sesame oil 50g, monosodium glutamate 5g, cherry juice 50g, scallion 25g, chicken soup 500ml, ginger 15g, cooking wine 15g.

Processing steps of cherry meat:

1. Scrape the skin of pork with a knife, soak it in cold water, wash it, take it out, put it in a boiling water pot, boil it, remove the blood, take it out, wash it, and cut it into small pieces of 8mm square.

2. Put 1kg of water into the hot pot, add the meat and onion and ginger, simmer over low heat until 80% rotten, pour in the colander, drain the water and set aside.

3. Heat the frying pan, add the soybean oil and heat it to 80% heat. When the meat is put into the frying pan and deep fried into tooth yellow, pour the oil into the colander and drain the oil.

4. Heat the original frying pan, add sesame oil. When it is 40% hot, add tomato sauce. When the oil is red, add meat, chicken soup, cooking wine, onion and ginger, sugar, vinegar, salt, monosodium glutamate and cherry juice. Simmer over low heat for 15 minutes, and then simmer over high heat until the soup is thick.

Characteristics of cherry meat:

Bright red, sour with sweet, crisp and palatable.

Cherry meat

Cherry meat is one of the famous traditional dishes in Suzhou, Jiangsu Province. Founded in Jiangsu Province, it was introduced into the Palace during the reign of Emperor Qianlong of the Qing Dynasty, and the yam wine and cherry meat were recorded in the imperial tea restaurant of the Qing Dynasty

It is characterized by cherry red color, bright and pleasing to the eye, crisp and plump. It is red and bright in color, round and small in shape, soft in skin, sweet and salty in taste, and rich in oil. It is a good food and drink. Cherry meat is the minimum condition is color, such as the meat surface should be cut as cherry size, arranged in order, color should also be as bright as cherry red, bright and attractive. In addition, Sichuan cuisine and northeast cuisine have dishes of the same name, with different methods.

Characteristics of dishes

The way to make Suzhou cherry meat is to make the whole square meat with a flower knife, and mix it with Monascus powder to make it look like a cherry. The cherry meat stewed with yam wine was recorded in the imperial tea restaurant of the Qing Dynasty, and the cherry meat stewed with pork and fresh cherries was recorded in Deling's Yu Xiang Yao Yao Lu. The process of recovering cherry meat is strictly in accordance with the traditional process, stewing for more than 3 hours. After the sweet cherry is stewed into the meat, the cherry residue is removed. Remove the stones of cherries, beat them into juice and pour them instead of some red koji bittern to add fresh fruit flavor,

Cherry meat is the minimum condition is color, such as the meat surface should be cut as cherry size, arranged in order, color should also be as bright as cherry red, bright and attractive.

People who name "Cherry meat" must be good at studying the psychology of diners. Cherry is a precious fruit, also known as Yingtao, just listen to the name, feel poetic. The fruit is bright and translucent, sweet and sour, which makes people think of body fluid. In spring and summer, round grains are like agate, setting off the green leaves and red. Its color and shape are unparalleled and deeply loved by poets and poets. Li Shimin described it as "Zhu Yan contains the distant sun", sun tizan said

Beautiful it: "color around Pearl Ming", Du Mu praised it: "round suspected steal dragon Chin". So the crystal cherry meat, set off by the green leaves at the bottom of the plate, really has the feeling of Feng Yansi, a poet of the Southern Tang Dynasty, who wrote the famous sentence about cherry: "melancholy on the east side of the wall, a cherry tree with red rain". It's better to change Zhao Yanduan's sentence "green, a few cherry leaves on the bottom" into "green, a few cherry leaves on the top". Because the cherry meat on the pot, to stir fry pea seedlings with vegetable oil, the green pea seedlings around the edge of the plate, just set off the cherry meat more red, just like a plate of cherry just picked from the tree.

Many people like cherry meat, in addition to its delicious, there is also a reason that it is easy to associate with classical beauty. "Willow like eyebrow, lotus like cheek, cherry mouth Hibiscus forehead" is the standard portrait of classical beauty, cherry mouth is the symbol of beauty. In fact, a woman should be like a cherry, exquisite, delicious and delicate. Suzhou is a place of beauty and famous cuisine in the past dynasties. Cherry meat is a natural and not rare thing in the dishes. Soviet cuisine stresses "four seasons are different, according to the order of the market", spring is pushing cherry meat. Just like the beauty in spring, with attractive colors, exquisitely come, let people naturally lingering up.

practice

Practice 1 (Sichuan cuisine version)

Food preparation (salty and sweet)

Raw material: 500g pork with skin.

Seasoning: 1 g salt, 20 g ginger, 35 g green onion, 200 g rock sugar, 50 g red wine, 30 g five spices, 1 g monosodium glutamate, 2 g pepper, 3 G sesame oil.

practice

1. Pig streaky pork with skin, scrape pig hair, wash, cut into 1.5cm square dice, blanch in boiling water, remove for use; slice ginger, cut scallion into sections.

2. Put a small amount of oil on the pot, add rock sugar, stir fry over low heat until it is dark brown red and bubbling, add water to make rock sugar, sugar color, set aside.

3. Leave a small amount of oil in the pot. Stir fry ginger, scallion and five spices until fragrant. Add fresh soup, salt, pepper, rock sugar, sugar and red wine, bring to a boil, add pork with skin, bring to a boil, remove froth, turn to low heat until the red juice is thick, remove ginger, green onion and five spices, add monosodium glutamate, continue to cook until the juice is dry and bright, sprinkle sesame oil and serve.

It is suggested that if the sugar content is high, the firepower should be low, otherwise it is easy to burn.

Practice 2 (Suzhou popular version)

Food preparation

Raw materials: 400g pork streaks, 200g green leafy vegetables.

Seasoning: 5 g ginger, 2.5 g rice flour, 25 g Shaojiu, 10 g scallion, 1.5 g soy sauce, 25 g Sugar, 0.5 g refined salt, 0.5 g monosodium glutamate, 15 g lard.

Method:

1. Scrape and clean the meat, put it in a boiling water pot until it is five years old, remove the blood stains, decant the broth for use, take out the meat, put it on the chopping board after it is cool, and cut it into cherry sized pieces with a knife (the lean meat can't be cut off).

2. Cover the frying pan with onion and ginger, put the skin of the meat on the ginger and onion, add 1.5g Shaoxing wine, sugar, soy sauce, refined salt and 200g broth, cover it, boil it with high heat, put it on low heat for about half an hour, add Monascus rice flour to make the meat crimson, take it out and put it in a bowl, add the original juice soup, steam it with high heat until crisp.

3. Add lard to hot pot, put in green vegetables, add 0.5g refined salt and monosodium glutamate, stir fry, drain and set aside. Take out the meat from the steamer, cover it on the plate, decant the marinade into the pot, thicken it, pour it on the meat and surround it with green vegetables.

Practice 3 (northeast version)

Food preparation

Raw material: 500g Wuhua pork.

Seasoning: 500g soybean oil, 100g tomato sauce, 75g sugar, 30g vinegar, 5g salt, 50g sesame oil, 5g monosodium glutamate, 50g cherry juice, 25g scallion, 500ml chicken soup, 15g ginger, 15g cooking wine.

Method:

1. Scrape the skin of pork with a knife, soak it in cold water, wash it, take it out, put it in a boiling water pot, boil it, remove the blood, take it out, wash it, and cut it into small pieces of 8mm square.

2. Put 1 kg of water into the hot pot, add the meat and onion and ginger, simmer over low heat until 80% rotten, pour in the colander, drain the water and set aside.

3. Heat the frying pan, add the soybean oil and heat it to 80% heat. When the meat is fried to tooth yellow, pour the oil into the colander and drain the oil.

4. Heat the original frying pan, add sesame oil. When it is 40% hot, add tomato sauce. When the oil is red, add meat, chicken soup, cooking wine, onion and ginger powder, sugar, vinegar, salt, monosodium glutamate and cherry juice. Simmer over low heat for 15 minutes. Then stir over high heat until the soup is thick. Remove from the pan and put in a basin.

Practice 4

Food preparation

Raw materials: carrot, cucumber, pork and ginger.

Seasoning: water, starch, tomato sauce, white vinegar, sugar, salt, oil.

Method:

1. Cut the pork into sections, put in the starch, add water to hang the pulp, and dice the cucumber and carrot. Cut ginger into filaments.

2. Then put in the oil, heat it until it is steaming, and put in the pasted meat. Deep fry until golden. Remove.

3. Then take a bowl and add white vinegar, soy sauce, salt, chicken essence, sugar and cooking wine. Increase or decrease according to personal taste.

4. Take a little oil, bring to a boil, add shredded ginger and saute until fragrant, then add meat, diced carrot, diced cucumber, seasoning and tomato sauce. Stir fry for a while and you'll be out of the pot.

Tip: twice deep fried meat will be more crisp.

Practice 5

Food preparation

Raw materials: 650 grams of pork ribs with skin, 250 grams of pea seedlings.

Seasoning: 800 grams of pork soup, onion, ginger, Shaojiu, salt, Monascus, rice, water, fennel, rock sugar, monosodium glutamate.

Method:

1. Wash pea seedlings and set aside; wash scallions and knot; wash ginger and slice.

2. Scrape and clean the pork ribs, put them into a boiling water pot, cook them with high heat for about 10 minutes, remove and wash them, put the skin of the pork upward, and use a knife to cut a 1.5cm square cross knife (deep to the first layer of lean meat) on the skin of the pork.

3. Grind 50 grams of Monascus rice, put it in the pot and add water

Chinese PinYin : Ying Tao Rou