Purple covered meat(zi gai rou )

Method of purple cover meat:

Raw materials for making purple cover meat:

One piece of pork, 500g, two eggs, 125g yellow rice wine, 975g sugar, 165G soy sauce, a little water chestnut powder, 25g flour and 25g clear soup.

Processing steps of purple cover meat:

1. Trim the pork, straighten it out, put it into the boiling water pot for a while to remove the blood, take it out and put on the soy sauce. 2. Open a large hot pig oil pan, put the meat into the pan, remove the oil, add clear soup, soy sauce, sugar, wine, and cook the meat thoroughly with a low temperature fire (about one hour), take it out, put on the water chestnut powder, and then put on the thin paste mixed with eggs and flour.

3. Open another warm frying pan, put the meat into deep fried crisp and purple, then take it out, slice it and put it on the plate.

Purple covered meat

Zigai meat is a traditional famous dish in Fujian Province, which belongs to Fujian cuisine. Exquisite production technology, sweet taste, crisp outside, soft inside, mellow taste, fresh and delicious. This dish is rich in vitamins, protein, fatty acids and dozens of essential nutrients. Eating it can supplement nutrition and recuperate body function.

Food materials

Main ingredients: pork ribs (streaky pork) (500g); accessories: eggs (100g), wheat flour (100g);

Seasoning: ginger (5g), star anise (3G), soy sauce (50g), yellow rice wine (100g), white granulated sugar (10g), starch (10g), lard (100g).

Production technology

1. Cut the pork into 4 pieces, put them in a boiling water pan, wash them, and drain them;

2. Put the frying pan on low heat, add bone soup (200g), soy sauce, sugar, yellow rice wine, star anise and ginger slices, put them into the meat pieces and simmer them thoroughly (about 1 hour), pick them up and put them on the plate, and stir well with dry starch;

3. Knock the eggs into a bowl, break them with chopsticks, add flour and lard to make a thin paste;

4. Put a thin paste on the meat with dry starch for use;

5. Put the frying pan on the high heat, add the cooked lard to 70% heat, and then put the stewed meat covered with egg batter into the pan for crispness;

6. When it is golden, pour in the colander, drain the oil and put it on the chopping board. Cut each piece of meat into 3.3cm long, 1.6cm wide and 1cm thick oblique slices and put them on the plate. Put some seasonal vegetables on the edge of the plate.

Process tips: because the meat needs to be fried in the production process, 1000 grams of lard should be prepared, and the actual consumption is 100 grams.

Taste of dishes

Taste: sweet

This dish is crisp and fragrant on the outside, soft and moist on the inside, mellow and delicious.

nutritive value

Pork ribs (pork): pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; it has the effect of nourishing kidney and blood, nourishing yin and moistening dryness; however, due to the high content of cholesterol in pork, it is not suitable for obese people and those with high blood lipid to eat more.

Eggs: eggs are rich in protein, fat, vitamins, iron, calcium, potassium and other minerals needed by the human body. Its protein is the best protein in nature, which can repair liver tissue damage; at the same time, it is rich in DHA, lecithin and ovalbumin, which is beneficial to the development of nervous system and body, can strengthen brain and intelligence, improve memory, and promote liver cell regeneration; eggs It contains a lot of vitamin B and other trace elements, which can decompose and oxidize carcinogens in human body, and has anti-cancer effect; the egg is sweet in taste and flat in nature; it has the effect of nourishing heart and calming mind, nourishing blood, nourishing yin and moistening dryness.

Wheat flour: flour is rich in protein, carbohydrates, vitamins, calcium, iron, phosphorus, potassium, magnesium and other minerals. It has the effects of nourishing heart and kidney, strengthening spleen and intestines, removing heat and relieving thirst. It is mainly used for treating visceral dysphoria, dysphoria, thirst, diarrhea, carbuncle, traumatic bleeding and scald.

Nutrients

·Heat (4346.90 kcal);

·70 g protein;

·Fat (405.16 g);

·81 g); carbohydrate (100;

·Dietary fiber (3.64g);

·Vitamin A (312.61 μ g);

·Carotene (9.70 μ g);

·Thiamine (0.91 mg);

·Riboflavin (0.71 mg);

·Nicotinic acid (15.73 mg);

·Vitamin C (0.20 mg);

·Vitamin E (5024.92 mg);

·Calcium (197.38 mg);

·Phosphorus (927.47 mg);

·16 mg);

·Magnesium (243.14 mg);

·Iron (16.12 mg);

·Zinc (11.95 mg);

·Selenium (29.75 μ g);

·96 mg);

·Manganese (2.92 mg);

·61 mg); potassium (1630;

·Iodine (30.10 μ g);

·Folic acid (15.00 μ g);

·Cholesterol (638.00 mg);

The recipe is complementary

Pork ribs (pork): pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey, mutton liver, coriander, turtle, water chestnut, buckwheat, quail and beef.

Eggs: eggs should not be boiled with sugar; eating with saccharin and brown sugar can cause poisoning; eating with goose can damage spleen and stomach; eating with rabbit and persimmon can cause diarrhea; eating with turtle, carp, soybean milk and tea is not suitable.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Zi Gai Rou