Braised pork tendon with mushrooms(dong gu shao ti jin )

Method of braised pork tendon with mushrooms:

The raw materials used to make braised pork tendon with mushrooms are as follows:

There are 50g Shuifa mushroom, 250g Shuifa pork tendon, 40g kidney beans, 40g Pucai, 1 piece of carved cake, 125g clear soup, 10g soy sauce, 10g green onion powder, 8g ginger powder, 4G Shaojiu, 3G monosodium glutamate, 4G refined salt, 5g wet starch, 10g zanthoxylum oil and 25g cooked lard.

The processing steps are as follows:

1. Wash the tendons, cut them into 3cm sections, cut them into two pieces, and cut them into 3cm sections.

2. Add clear water to the frying pan, bring to a boil over medium heat, put in the tendons, add soy sauce (5g) and stir, remove when boiling, squeeze the water and put it into the plate.

3. Put the frying pan on the medium heat, add the cooked lard, when it is 60% hot, put the chopped green onion into the frying pan, and then pour in soy sauce, clear soup, tendons, kidney beans, Pucai, Shuifa mushroom and refined salt. Simmer for 5 minutes, skim the froth, and scoop the raw materials into a large plate. When loading plates, place the tendons in the center and the mushrooms around.

4. Bring the remaining soup in the wok to a boil again, add the wet starch to thicken it, add Shaoxing wine, monosodium glutamate and zanthoxylum oil, then pour it on the winter mushroom tendon, and then put the carved cake on it.

The characteristics of braised pork tendon with mushroom are as follows

The mushroom is plain and elegant, and the tendons are fresh, mellow and glutinous. It has both meat and vegetable. Tendons milky white, placed in the center, mushrooms dark brown, surrounded, elegant and beautiful, rich in nutrition, one of the most banquet dishes.

Braised pork tendon with mushrooms

Braised pork tendon with mushroom is a famous traditional dish in Shandong Province, which belongs to Shandong cuisine. The mushroom is light and elegant, the tendons are soft and mellow, and the meat and meat are both fresh.

Ingredients needed

Raw materials: 50 grams of Shuifa mushroom, 250 grams of Shuifa pork tendon, 40 grams of kidney beans, 40 grams of Pucai, 1 piece of carved cake, 125 grams of clear soup, 10 grams of soy sauce, 10 grams of onion powder, 8 grams of ginger powder, 4 grams of Shaojiu, 3 grams of monosodium glutamate, 4 grams of refined salt, 5 grams of wet starch, 10 grams of zanthoxylum oil, 25 grams of cooked lard.

Production method

Practice 1

1. Wash the tendons, cut them into 3cm sections, cut them into two pieces, and cut them into 3cm sections.

2. Add clear water to the frying pan, bring to a boil over medium heat, put in the tendons, add soy sauce (5g) and stir, remove when boiling, squeeze the water and put it into the plate.

3. Put the frying pan on the medium heat, add the cooked lard, when it is 60% hot, put the chopped green onion into the frying pan, and then pour in soy sauce, clear soup, tendons, kidney beans, Pucai, Shuifa mushroom and refined salt. Simmer for 5 minutes, skim the froth, and scoop the raw materials into a large plate. When loading plates, place the tendons in the center and the mushrooms around.

4. Bring the remaining soup in the wok to a boil again, add the wet starch to thicken it, add Shaoxing wine, monosodium glutamate and zanthoxylum oil, then pour it on the winter mushroom tendon, and then put the carved cake on it.

Practice 2

Wash the tendons, cut them into 3.3cm sections with a knife, cut the thick ones into two pieces, cut the edges at both ends, and cut the kidney beans and thin vegetables into 3cm sections. Add water to the frying pan, bring to a boil over medium heat, add the tendons and soy sauce, and stir. Take out when boiling, squeeze the water and put it into the plate, then put the frying pan on the medium heat, add the cooked lard, when it is 60% hot (about 132 ℃), add the chopped green onion and stir fry a few times, then pour in the clear soup, a small amount of soy sauce, tendons, moss beans, cattail, watery mushrooms and refined salt. Simmer for 5 minutes and skim off the foam. Use a leaky spoon to put the raw materials in the plate. When filling the plate, put the tendons in the middle of the plate, put the mushrooms around, boil the soup again in the frying pan, add the wet starch, thicken the pan, add Shaojiu, monosodium glutamate and zanthoxylum oil, then pour them on the tendons of the mushrooms, and then add the cake slices.

What to eat

Lentinula edodes (fresh): Lentinula edodes has the nutritional characteristics of high protein, low fat, polysaccharide, multiple amino acids and vitamins; Lentinula edodes contains a kind of maltitol which is lack of common vegetables, which can be converted into vitamin D, promote the absorption of calcium in the body, and enhance the ability of the human body to resist diseases. Normal people eat mushrooms can play a role in cancer prevention. Lentinus edodes can inhibit the growth of tumor cells in cancer patients; Lentinus edodes dietotherapy has a certain weight loss effect on patients with thick abdominal fat. Lentinus edodes contains adenosine, choline, tyrosine, oxidase and some nucleic acid substances, which can reduce blood pressure, cholesterol and blood lipid, prevent arteriosclerosis, liver cirrhosis and other diseases; lentinan can improve the activity of helper T cells and enhance the immune function of human body fluids. A large number of practices have proved that Lentinus edodes has a wide range of cancer prevention and treatment, and has been used in clinical treatment. Lentinus edodes also contains a variety of vitamins and minerals, which plays a great role in promoting human metabolism and improving body adaptability; Lentinus edodes also plays a therapeutic role in diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can be used for dyspepsia, constipation, etc. Pig's hoof tendon: Pig's hoof tendon is rich in collagen protein, which can enhance the physiological metabolism of cells, make the skin more elastic and tough, and delay the aging of the skin; it has the effect of strengthening tendons and bones, and has a good therapeutic effect on those with weak waist and knees and thin body; it is conducive to the growth and development of teenagers and slow down the speed of osteoporosis in middle-aged and elderly women. Kidney bean: kidney bean is rich in nutrition, with high contents of protein, calcium, iron and B vitamins. Eat kidney beans often, can accelerate skin metabolism, relieve dry skin and hair. The saponins in kidney bean can promote fat metabolism, which is one of the ideal foods for weight loss. Kidney bean contains saponin, uremic enzyme and many kinds of globulin, which can effectively improve immunity and activate lymphoid T cells, and uremic enzyme has better curative effect on patients with hepatic coma. Kidney bean is also a kind of high potassium and low sodium food, which is very suitable for patients with heart disease, arteriosclerosis, hyperlipidemia and salt taboo. Pucai: Pucai has the functions of cooling and detoxifying, cooling blood, promoting diuresis and detumescence. It is suitable for ordinary people to eat when they are bored in summer. Because of its auxiliary effect on some gynecological diseases, it is also suitable for women in childbirth. Cake: the main ingredients of the cake are flour, eggs, cream, etc., containing carbohydrates, protein, fat, vitamins, calcium, potassium, phosphorus, sodium, magnesium, selenium and other minerals. It is easy to eat and is one of the most commonly eaten cakes.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Dong Gu Shao Ti Jin