Spiced pork with soy sauce(wu xiang jiang rou )

Method of spiced sauce meat:

Raw materials for making spiced soy sauce meat:

There are 5000 grams of pork with skin, 1000 grams of soy sauce, 200 grams of refined salt, 200 grams of green onion and ginger, and 10 grams of medicinal materials.

The processing steps of spiced soy sauce meat are as follows:

1. Preparation: scrape and wash the pork, cut it into 10 pieces, put it into a water pot, boil it with high heat, then remove it to cold water and wash it; cut the scallion into 3cm long sections; pat the ginger slightly; wrap the ingredients in a clean cloth.

2. Cooking: add water to the pot (to the extent of overflowing the meat), put in the meat, soy sauce, salt, onion, ginger, and herbs, press the meat with an iron grate, boil it on a high fire, skim the foam, move it to a low fire, and stew it until the meat is cooked. Take it out and put it in the basin with the skin down to cool. Boil the soup in the pot, skim off the oil, cool and pour into the meat bowl. When eating, take out the meat, slice it and put it on a plate.

Attention should be paid to when making spiced sauce meat

If there is no skin pork, no skin pork can be used, but the color and taste are poor. The original soup can be reserved for the next cooking, and the flavor of meat is more mellow. According to this method, pig liver, heart, lung, stomach, intestine, tail, head, hoof and spare ribs can also be made.

Spiced pork with soy sauce

Spiced soy sauce is a famous traditional dish in Suzhou area of Jiangsu Province, also known as Suzhou bacon. It's also a home dish of Shandong cuisine. It was produced in the Northern Song Dynasty and has a history of five or six hundred years. In 1981, it was awarded the high quality product of the Ministry of Commerce.

Raw material formula

Main materials

accessories

Meat characteristics

It is oblong in shape, its skin is sauce red, uniform and bright, its refined meat is slightly red, its fat is white and crystal clear, its fragrance is fragrant, its meat is tender, salty and sweet, it melts immediately in the mouth, and it is delicious.

dietary nutrition

Beef (Fei Shou): beef is rich in protein, amino acid composition is closer to human needs than pork, can improve the body's ability to resist disease, for growth and development, and after the operation, after the rehabilitation of people in the supplementary blood loss, repair tissue and so on, especially suitable for cold winter beef can warm stomach, is the season's beneficial products; beef has the Buzhong Yiqi, nourish the spleen and stomach, strong bones and muscles, phlegm. It is suitable for the people with middle Qi deficiency, short breath, weak muscles and bones, anemia, long illness and yellow and dizzy face.

The food is mutual restraint

"Food mutual restriction" can not be believed. Nutrition experts believe that the more varieties of human food, the safer it is

Recently, many books and contents such as "food collocation taboo" and "diet mutual restriction list" are circulating in bookstores and on the Internet, which are full of collocation "Taboos" such as "eggs should avoid saccharin, which will cause poisoning", "cucumbers should avoid peanuts, which will hurt vitality". "After reading such a book, an old woman who has been cooking all her life is afraid to cook for fear of breaking the taboo." There are very few real foods to eat. As omnivores, the more variety and variety people eat, the safer their diet will be.

There is little reference significance for food restriction

"In our daily life, the mutual restriction of food is of little significance from the overall point of view. Many of them are misinformation."

However, according to the individual constitution, some people should not eat more certain foods. For example, persimmons and crabs are cold food. Generally, one or two at a time is enough. Otherwise, people will have stomachache due to body cold. Even people with hot constitution will form stomach stones if they eat too much. In addition, if some foods are eaten together, the synergistic effect may lead to "PK effect" among nutrients and reduce the absorption rate of some nutrients. Such as calcium and magnesium with food, calcium and protein with food, if one as much as the other can not be absorbed.

There are only three cases of food restriction

For the general population, there are only three cases of real food restriction.

one

The two kinds of food have antagonistic effect in the process of absorption and metabolism and repel each other.

two

Two kinds of food produce harmful substances in the process of decomposition, such as river shrimp should not be eaten with vegetables and fruits rich in vitamin C, such as pepper, tomato, orange, because the non-toxic arsenic in shrimp meat will be reduced to highly toxic arsenic by VC, that is, "arsenic" eating too much will endanger life.

three

From the perspective of traditional Chinese medicine, food can be divided into cold, warm and four natures. If two kinds of cold food are eaten together, people will eat down. If they eat too much hot food, they will get angry. Only when they eat with four natures, people will not lose balance between cold and heat. However, people themselves have the ability to detoxify and regulate balance, occasionally, a small amount of harmful substances intake, will not cause serious harm to the body.

"People should eat more miscellaneous food. Some food combinations may destroy the absorption of certain nutrients, but more varieties can be supplemented from other foods. We should pay attention to the thickness of food and the combination of meat and vegetables. We should try not to eat foods that have been proved toxic, such as Songhua eggs containing lead, hairy eggs sold on the street, dirty fried dough sticks and so on. " She said that when eating food to avoid too cold, overheating, so as to help improve the intake of nutrients.

Emphasis on food restriction leads to malnutrition

"There is no taboo in modern nutrition. In recent years, quite a few of the so-called taboos on food collocation and food restriction in China have no scientific basis and are untenable. " American registered nutritionist Qiu Ming told reporters that modern nutrition only talks about the collocation of certain foods, which will affect the absorption of some nutrients; some foods taken together with some drugs will affect the effect of drugs or increase adverse reactions; taking some drugs will affect the nutritional status, such as taking thiazide diuretics, which will affect blood potassium; some people, due to their personal physique, overestimate certain foods Sensitive, or to some food intolerance. For example, some people are allergic to shrimp, some people are allergic to peanuts, and some people are intolerant to milk due to lack of lactase. But these are individual situations, which should be treated individually rather than generalized.

Fu Qiuming pointed out that promoting food diversification is the most fundamental principle of nutrition. Overemphasizing the unscientific "food restriction" will lead to a single diet and easily lead to malnutrition and imbalance. As a matter of fact, there are conditions for "mutual restriction of food". Only with the participation of a certain temperature, pH and enzyme can reactions take place. At the same time, there are not many special environments with "mutual restriction" conditions, so not all of them have problems.

"Xiangke" food can also be eaten together

An Jianhua, a nutritionist at the nutrition research center of Beijing Normal University, also disagrees with the food taboo theory. "Some food collocations will affect the absorption of nutrients, but they can also be changed by cooking methods, which will harm and benefit. For example, spinach and bean curd are boiled in water to decompose oxalic acid, and calcium oxalate will not be produced. Therefore, there is no problem of "mutual restraint."

Shallot mixed with tofu is a common dish in summer, but it is also listed in the "Xiangke" list by many books. It is believed that the oxalic acid contained in shallot combined with calcium in tofu to form calcium oxalate, which affects the absorption of calcium. "In fact, people eat this dish is mainly tofu, onion is only a small amount of seasoning, eat very little, so it is difficult to form calcium oxalate." Therefore, it is suggested that people do not have to choke for these chemical reactions that are not easy to occur.

dietary nutrition

Calories (770.82 kcal) · protein (101.30 g) · fat (31.43 g) · carbohydrate (21.61 g) · folic acid (1.20 μ g) · dietary fiber (0.42 g) · cholesterol (420.00 mg) · vitamin A (36.09 μ g) · carotene (6.60 μ g) · thiamine (0.21 mg) · riboflavin (0.71 mg) · niacin (28.28 mg) ·Vitamin C (0.12 mg) · vitamin E (10.69 mg) · calcium (135.15 mg) · phosphorus (856.93 mg) · potassium (1169.61 mg) · sodium (2583.42 mg) · magnesium (114.00 mg) · iron (19.12 mg) · zinc (23.95 mg) · selenium (32.97 mg) · copper (0.99 mg) · manganese (0.49 mg)

Production method

Production method 1

1. Material selection:

The rib meat with thin skin and tender meat was selected as raw material.

2. Material renovation:

Take off the whole rib from the white meat with skin, cut off the milk breast, remove the big bone, scrape the skin clean, trim the edge of the meat fat, and then cut into pieces. The size of each piece of soy sauce meat is 10 × 16 cm, about 0.75 kg rectangular meat, and poke 3-4 holes on each piece of meat to facilitate the penetration of brine.

3. Pickling: grind salt and sodium nitrate twice, mix well, rub on the surface of the green body (2.5kg salt and 25g sodium nitrate for every 50kg meat), and then put into the jar for pickling. When the temperature is above 10 ℃, marinate for 24 hours; when the temperature is below 10 ℃, marinate for 36-48 hours. When the temperature reaches 30 ℃ in summer, it only needs to marinate for several hours.

4. Boiling: first boil the original juice (the remaining soup from the last time), then put the green body into the pot and add ingredients. After boiling, it will be annealed. Keep the temperature in the pot at 70-80 ℃ and simmer for about 2 hours. Take it out, and then clamp the cartilage with sharp chopsticks to make the finished product.

Production method 2

1. Raw materials: 5000 grams of pork with skin, 1000 grams of soy sauce, 200 grams of refined salt, 200 grams of green onion and ginger, 10 grams of medicinal materials.

2. Steps: 1. Preparation: to

Chinese PinYin : Wu Xiang Jiang Rou