Sliced Boiled Pork with Garlic Sauce(suan ni bai rou )

White meat with mashed garlic

Raw materials for making mashed garlic white meat:

250 grams of pork, 25 grams of mashed garlic, 60 grams of soy sauce, 25 grams of chili oil.

Processing steps of white meat with mashed garlic

1. Remove the hairiness of the pork, wash it, cook it in boiling water until it is mature (press the meat paste with your hand, it is slightly elastic, and the skin can be pinched). Soak it in the original soup for about 10 minutes.

2. When slicing the meat, take out the meat soaked in the soup, put it on the pier, dry it, press the horizontal tendon, and use the flat slice method. First, slice the meat from the skin. The thinner the slice, the bigger the better. Serve in plate, add garlic, soy sauce, chili oil and mix well.

The characteristics of garlic puree white meat are as follows

It is spicy, fresh and tender, with a strong taste of mashed garlic. It tastes refreshing and turns into dregs. It is oily but not greasy, with beautiful color. It has the effect of appetizing, without the worry of fat accumulation and obesity.

Sliced Boiled Pork with Garlic Sauce

Mashed garlic white meat is a dish, which belongs to Sichuan cuisine. The main raw materials are mashed garlic and meat. It tastes delicious and nutritious. When eating, it is mixed with chopsticks. With the heat, a combination of soy sauce, chili oil and garlic fragrance directly to the nose, making people appetite. Garlic is thick, fat but not greasy.

Historical allusions

Nowadays, the quality and flavor of mashed garlic white meat are required to be both fat and lean, the meat is even and thin, the garlic flavor is rich, salty and spicy, and slightly sweet. Traditionally, sliced meat is cut by hand to show skilled knife skills. Of course, some big restaurants and restaurants also use slicing machine to process sliced meat in order to reduce the labor intensity of chefs.

The ancestor of white meat with mashed garlic is "white meat". The earliest records of "white meat" are the records of Dongjing Menghua by Yu Yuanlao of Song Dynasty and the capital Jisheng by ned Weng, but the birthplace of "white meat" is in the Northeast where Manchu compatriots live. According to Yuan Mei's Suiyuan Shidan, "this is a dish that the northerners are good at." although the cutting method is made with a small knife, it's better to be thin and fat, and to be horizontal and oblique. It's completely opposite to the sage's saying that he doesn't eat meat if he doesn't cut it right. There are many names for its pork, among which Manchu Tiaoshen meat is the best.

Yuan Mei said that Manchuria Tiaoshen meat is the best of white meat. Why is white meat also called "Tiaoshen meat"? It turns out that there was a traditional ceremony of Manchu called "Tiaoshen ceremony". No matter how rich or noble the officials were, they must offer God cards, respect God and offer sacrifices to ancestors. After the spring and autumn sacrifice, then eat Tiaoshen meat (also known as amazun meat). This kind of soul skipping meat is boiled in white. Salt sauce is not allowed. It's very tender and beautiful. The way to eat it is to eat it by oneself. "Those who are good at slicing can use small knives to cut large pieces of paper like palms, which are both fat and thin.".

Li Tiaoyuan, a Sichuan literati 14 years younger than Yuan Mei, compiled the cooking manuscripts collected by his father Li Huanan during his official visit to the south of the Yangtze River. He also included the "white meat cooking method" in the book of awakening the nation. In the late Qing Dynasty, "white meat" and "Spring Bud white meat" can be seen in the food of Chengdu market restaurants recorded in Fu Chonggui's "Chengdu Tour". The above-mentioned historical materials provide us with the route of white meat to Sichuan: North → Central Plains → Jiangnan → Sichuan.

In particular, it is worth mentioning that Sichuan people add garlic paste seasoning on the basis of white meat cooking, which not only makes white meat more delicious, but also has higher nutritional value. Once the allicin contained in garlic is combined with vitamin B1 contained in meat, especially lean meat, the original water solubility of vitamin B1 will be changed into fat solubility, so that it can easily pass through various membranes in our body, and the absorption efficiency of vitamin B1 will be increased several times. It can be said that Sichuan's garlic white meat is better than blue in the white meat all over the country.

Introduction to menu

Sliced Boiled Pork with Garlic Sauce

Traditionally, the former is made by boiling, slicing, rolling and cold mixing. The dish is spicy and delicious, with strong garlic flavor, crisp and tender. Streaky pork has always been the leading role of Chinese cuisine. If you put it into clear water and cook it with skin, you can make the soup thick and bright. The streaky pork is rich and juicy. You can roll the sliced meat into a ball with cucumber sticks and send it to the mouth with garlic sauce. Even if you eat more, you are not afraid of being greasy.

Cuisine

Sichuan cuisine

Recipe effect

Invigorating spleen, appetizing and Tonifying Qi

Characteristics of dishes

Taste: garlic flavor

It's salty, fresh, plump and full of garlic.

1. Spicy and delicious, with strong garlic flavor, fat but not greasy.

2. This dish is one of the famous dishes of "bamboo forest small meal" in Chengdu. It was once popular and praised by people. It requires fine selection of materials, suitable heat, good knife work, fragrant seasoning and cold eating. When eating with chopsticks mixing, with the heat, a combination of soy sauce, chili oil and garlic fragrance straight to the nose, make people appetite.

practice

Home style of white meat with mashed garlic

[materials]

Streaky pork 300g, cucumber, carrot half root, scallion, ginger 8g, soy sauce 25ml, chili oil 40ml, sugar, sesame oil a little, water amount

[practice]

1. Slice pork, wash cucumber and carrot and shred them.

2. Put proper amount of water into the pot, add ginger slices, put the meat slices into the pot and cook for a few minutes until it turns white, and then take out. Blanch shredded carrots and remove.

3. Wrap the cooked meat slices with shredded cucumber, shredded carrot and scallion to make a rolling plate. Soy sauce, chili oil, sugar and sesame oil are mixed into juice.

4. Pour it on the white meat roll.

Practice 1

Pork hind leg 500 g

Garlic 50g

Chili oil 15 g

Refined salt 5 g

Monosodium glutamate 1 g

Soy sauce 15 g

Sesame oil 15 g

Green onion 15 g

Ginger 15 g

1. Scrape and clean the fat and thin pork legs, put them into a soup pot with scallion and crushed ginger, cook until the skin is soft and broken, and soak them in the original juice for 20 minutes.

2. Take out the soaked meat, dry the water, slice it into 7 cm long and 3 cm wide slices, put the pieces on the bottom of the plate, and put the neat pieces on the top.

3. Pound garlic into antler shape, add salt and sesame oil, mix with soy sauce, chili oil and monosodium glutamate, and pour on the meat slices to serve.

Practice 2

Main ingredients:

500 grams of piggyback. Garlic 50g, soy sauce 50g, red oil 10g, salt 2G, cold soup 50g, brown sugar 10g, spices 3G, monosodium glutamate 1g.

Features:

The finished dish is red in color, tender and smooth in texture, fresh and fragrant in taste, and rich in red oil and mashed garlic.

Production method:

(1) Wash the pork, cook it in a soup pot, and then soak it in the original soup until it is warm. Remove the water and put it on a plate with a length of about 10 cm and a width of about 5 cm.

(2) Mash garlic, add salt and cold soup to make a paste, then mash garlic.

(3) First class soy sauce, brown sugar and spices are boiled on low heat to form a thick shape, and MSG is added to form a duplicate soy sauce.

(4) Mix mashed garlic, soy sauce and red oil into flavoring sauce and pour it on the meat slices.

Practice 3

Ingredients: pork (554g), cucumber (2), garlic (2), onion (2), ginger (10), licorice (5), pepper (2 tbsp)

Sauce: salt (1 / 3 tbsp), soy sauce (1 tbsp), sugar (1 / 3 tbsp), concentrated chicken juice (1 tbsp), chili oil (2 tbsp), sesame oil (1 / 2 tbsp), scallion (1 tbsp), broth (1 cup)

Tool: Planer (1 piece)

Production method:

1. Remove the hairy streaky pork, wash it, put it in boiling water and scald it. Remove and drain it. Cut the scallion into sections, ginger into slices, garlic into mince and mash it with a wooden pestle.

2. Bring half a pot of water to a boil. Add scallion, ginger, licorice, Chinese prickly ash and pork. Cover and simmer over medium heat for 20 minutes. Turn off the heat and let pork simmer for 30 minutes.

3. Pick up the pork in the pot, soak it in cold water until it is cool, and then cut it into 0.5cm thick slices.

4. Rinse the melon, cut off the head and tail, and slice the melon with a melon planer.

5. Add 1 / 3 tbsp salt, 1 tbsp soy sauce, 1 / 3 tbsp sugar, 1 tbsp concentrated chicken juice, 2 tbsp chili oil, 1 / 2 tbsp sesame oil, 1 tbsp scallion and 1 cup broth to mashed garlic sauce.

6. Take a piece of streaky pork and a slice of cucumber, roll the streaky pork into a ball with the slice of cucumber until all streaky pork are rolled into a ball with the slice of cucumber, put it on the plate, and then sprinkle with garlic sauce.

Practice 4

Ingredients: pork 250 grams, garlic 50 grams, soy sauce 50 grams

Spicy red oil 30g sesame oil 10g salt 2G

Sugar 10g broth 1 tsp

Production steps:

1. Scrape the pork and put it into the soup pot.

2. Add ginger, green onion and star anise, cook until soft, until you can easily insert them with chopsticks.

3. Soak in the original juice for 20 minutes.

4. Take out and drain the water. For the convenience of slicing, put it into the refrigerator for about 30 minutes.

5. Cut the meat into thin slices about 10 cm long and 5 cm wide and put them on a plate.

6. Beat the garlic into antler, add salt and a small spoon of broth to make a thin paste, put it into the microwave oven and heat for 30 seconds to make it smooth

Chinese PinYin : Suan Ni Bai Rou