a kind of cured pork(yao rou )

How to cook meat:

Raw materials for cooking meat:

One Hoo bladder, 4000g, 6.5g nitrate and 65g crude salt.

The steps of preparing meat are as follows:

1. Remove the bones of the hooves and clean them. Use a thin wooden stick to make some small holes on the meat surface of the hooves.

2. Mix 6.5g of nitrate and 65g of salt, rub them on the meat, then grasp the meat and knead it thoroughly to make nitrate and salt penetrate into the meat through small holes. To make ten catties of meat, you can only use 6.5 grams of nitrate at most. If the meat increases, the nitrate will increase with it. After kneading, marinate it for about three days in winter, two days in spring and autumn, and one day in summer. After marinating, soak the meat in cold water for two hours, remove the nitrate and impurities on the meat with a knife and gently scrape it until the skin is white.

3. After scraping, put the meat into the pot, pour the stew for cooking, and cook it on fire. Before cooking, press the meat tightly with wood and stones, and fasten the lid of the pot, so that the meat will not become loose after cooking. The cooking time should be based on the age of the meat

Characteristics of cooked meat:

It is transparent in color, tender in taste and not greasy. It is suitable for snacks, cold dishes and big dishes.

a kind of cured pork

Cuirou, also known as crystal cuiti, is a famous traditional dish in Zhenjiang, Jiangsu Province, which is popular in Jianghuai area. Except Zhenjiang, they are made in Jianghuai area, but the taste is slightly different. It is a representative dish of Huaiyang cuisine, which is made of pig's forelegs and salted by special technology. At the founding ceremony of the people's Republic of China, Premier Zhou Enlai ordered Zhenjiang delicacies, which shows the delicacy and reputation of the delicacies.

Characteristics of dishes

origin

"Yao Rou" means "Yao Rou" and "Yao Rou" means "Yao Rou". In some areas, influenced by dialects, "Xiao (the second sound) Rou" is actually misreading. The original name "xiaorou" has been misread as "Xiao Rou" in some areas.

"The scenery is limitless, golden coke, love Beijing meat more Rao. Not greasy, slightly crisp, fragrant, bright red and tender frozen crystal dishes. This is a beautiful poem written more than 300 years ago by Zhenjiang poets praising the delicacies of their hometown.

It is said that in the late Ming Dynasty, there was a "Jingkou restaurant" on Jiuhai street in Zhenjiang. The husband is both a cook and a waiter, and the wife is both a boss and a bookkeeper. One summer, my husband went to the street and saw that pig's feet were cheap, so he bought four pig's front feet and prepared to eat them in a few days. Because the weather is hot and easy to deteriorate, the pig's hoof is salted. Unexpectedly, he accidentally pickled hooves with salt, which his wife bought for his father-in-law to make firecrackers. The next day, he found that he quickly opened the pickle jar and found that the meat had not only changed, but also hardened and tasted. The color of hooves was ruddy and the color of hooves was whiter. But I'm afraid of poison, and I'm reluctant to throw it away. So the couple discussed that they should soak it in salt water for several times, and then cook it over low heat for a while to prepare it for themselves.

After one hour's stewing with some five spice seasonings, a strange smell appeared in the pot, even in Jiuhai street of Zhenjiang. Therefore, Zhang Guolao, one of the eight immortals, rode his donkey to yaochi peach fair at the invitation of the queen mother. When he passed by Zhenjiang, he smelled the smell of "salted meat". He got off the donkey and turned into an old man. He came to the world and ate in the "Jingkou Hotel" Salted meat. He was holding hooves in his hand, stained with ginger and vinegar, and was full of praise while eating. After eating enough, he went out of the shop and laughed. Then he rode his donkey upside down and took advantage of it. I forgot to catch the peach meeting, which shows the beauty of its taste. The news that Zhang Guo always eats salted meat spread quickly. Since then, salted meat has gained a great reputation in Zhenjiang. The common people also came to taste it. The business of "Jingkou Hotel" is particularly prosperous. As a result, salted meat soon became famous. Later, because the name of "salted meat" was not elegant, it was changed to "cooked meat". It has become a famous food in Zhenjiang.

classification

Cuirou, together with Zhenjiang guogaimian and Zhenjiang vinegar, is known as the "three monsters of Zhenjiang" and enjoys a high reputation throughout the country. Because it was once selected as the main dish of cold dishes for the first banquet of the founding of the country, it has a good reputation as the "first dish of the state banquet". Over the past three hundred years, Zhenjiang crystal meat has been well-known in the north and south, and has a new development. For example, according to the different parts of the hoof, it can be cut into many kinds of hoof pieces: the part of the old claw meat on the front hoof, cut into pieces, shaped like glasses, with soft tendons and delicious flavor, is called "spectacle dish"; the meat beside the front hoof, curved like jade belt, is called "jade belt hook dish"; the old claw meat on the front hoof, fat and thin, with delicate fragrance, is called "triangle edge dish"; the piece on the back hoof, together with a thin bone Its meat is tender and crisp, which is the favorite of lean meat eaters.

characteristic

The meat is transparent in color, tender but not greasy in taste. It is suitable for snacks, cold dishes and dishes. The meat is prepared with traditional secret recipe, selected pig's forelegs. After scientific processing and strict detection, it has mellow fragrance, tender taste, crisp and not greasy, and moderate salt, which reflects the four characteristics of Zhenjiang meat: "fragrant, fresh, crisp and tender".

Although the meat is a cold dish, it is not the same as the general smoked meat. Its refined meat is crimson, cool but crisp, tender and easy to change, so it can't be stuffed; fat meat can be removed from fat, so it can't be greasy; jelly is transparent and bright, pliable, and not greasy. This dish is refreshing and appetizing, elegant in color and good in taste, and quite stimulating in appetite. If you add shredded ginger and vinegar, it will taste better. If you drink morning tea with Zhenjiang delicacies, you will have a good taste of tea and meat. After a long time of sweet and fat, you will get this kind of tea. You will have a good taste.

practice

Food preparation

Pig foreleg (1, 400g), nitrate (0.65g), crude salt (about 6.5g)

Production steps

1. Remove the bones of the hooves and clean them. Use a wooden stick to make some small holes on the meat surface of the hooves.

2. Mix 6.5g of nitrate and 65g of salt, rub them on the meat, then grasp the meat and knead it thoroughly to make nitrate and salt penetrate into the meat through the small holes. To make ten catties of meat, you can only use 6.5 grams of nitrate at most. If the meat increases, the nitrate will increase with it. After kneading, marinate it for about three days in winter, two days in spring and autumn, and one day in summer. After marinating, soak the meat in cold water for two hours, remove the nitrate and impurities on the meat with a knife and gently scrape them until the skin is white.

3. After scraping, put the meat into the pot, pour the stewed meat and cook it on fire. Before cooking, press the meat tightly with wooden board and stones, and fasten the lid of the pot to make the meat not loose. The cooking time should be determined according to the tenderness of the meat. Generally, it takes about four hours to cook the meat until it is nine mature in winter, three hours to cook the meat until it is eight mature in spring and autumn, and two hours to cook the meat until it is seven mature in summer It's half past six.

4. After cooking, take out the meat, wash the oil on the meat with bittern, weigh it in a porcelain basin, remove the bittern from the pot, pour it on the meat, press the meat tightly with wood and stones, and remove it when it is cold enough.

matters needing attention

1. With the change of climate, the amount of salt and the time of pickling are different. In summer, 125 grams of salt is used for 6-8 hours; in winter, 95 grams of salt is used for 7 days; in spring and autumn, 110 grams of salt is used for 3-4 hours.

2. According to the different parts of the food hoof, cut into various kinds of food hoof pieces. Part of the old claw meat (tendon) on the pig's front paw is cut into pieces, like glasses, which is called glasses food. The tendon of the food is soft and delicious. The meat beside the front paw is cut and bent with jade belt, which is called jade belt hook food. The meat is extremely tender. The walking claw meat (tendon) on the front paw is called triangle edge food, which is both fat and thin, with delicate fragrance; A piece of lean meat with a thin bone on the upper part of the hind hoof is called Tiandeng stick dish. It is crisp and tender, and is welcomed by those who like to eat lean meat. Now Yanchun restaurant, Jingkou Hotel and Tongqing building are the best.

Note: this dish needs about 300 ml of nitrate water.

nutritive value

Pig feet are also called pig feet and pig hands. Before and after the two points, the front hoof meat more bone less, straight, after the hoof meat a little more, curved. Traditional Chinese medicine believes that pig's hoof is a delicious dish similar to bear's paw and a "good medicine" for treating diseases.

1. The collagen in pig's hoof can be transformed into gelatin in the cooking process. It can combine with a lot of water, so as to effectively improve the physiological function of the body and the water storage function of skin tissue cells, prevent premature skin wrinkles and delay skin aging;

2. Pig's hoof has a certain auxiliary effect on patients with fatigue of limbs, leg cramps, numbness, gastrointestinal bleeding, hemorrhagic shock and ischemic encephalopathy. It also contributes to the growth and development of adolescents and slows down the speed of osteoporosis in middle-aged and elderly women;

3. Pig hoof is rich in collagen, which can promote fur growth, pre treat progressive muscular dystrophy, improve coronary heart disease and cerebrovascular disease, and has certain curative effect on gastrointestinal bleeding and hemorrhagic shock.

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Chinese PinYin : Yao Rou