White cut meat(bai qie rou )

White cut meat method:

Raw materials for white cut meat:

700 grams of pork.

Seasoning for white cut meat:

Refined salt, soy sauce, monosodium glutamate, sesame oil, cooking wine, Congjie, ginger, garlic.

Processing steps of white cut meat:

(1) Cut the pork into large pieces and blanch it in boiling water.

(2) Add water, cooking wine, scallion, ginger, garlic and meat in a skillet until they are eight years old, remove and cool them, then slice them into slices and put them in a basin; mix garlic powder, monosodium glutamate, refined salt and sesame oil to make a juice, and pour it on the white cut meat.

Note: if you eat spicy, you can add spicy oil, vinegar: coriander juice.

Characteristics of white cut meat:

The meat is pale, delicate and fragrant.

White cut meat

White cut pork is a local cold dish in Shanghai. During the Spring Festival, one side of pork is cooked. The bone is removed while it is hot. After cooling, it is cut into thick slices and dipped in soy sauce. Chuanren restaurant has been improved in the selection of materials and production technology, and has become the watcher of Dexing restaurant in Shiliupu, Shanghai.

This dish is tender and delicious. It's fat but not greasy. It's delicious with shrimp sauce. During the Spring Festival, cook a side of pork, remove the bone while it's hot, cut it into thick slices after cooling, and dip it in soy sauce. When the pork is cooked, it is better to put a bamboo stick into the meat and draw it out without spilling blood. When eating, part of the fat is removed. Generally, 0.2 cm thick fat is left on the meat. The thinner the meat slice, the better.

Characteristics of dishes

1. White cut meat is a local cold dish in Shanghai. During the Spring Festival, one side of pork is cooked, and the bone is removed while it is hot. After cooling, it is cut into thick slices and dipped in soy sauce. Heiren restaurant has been improved in the selection of materials and production technology, and has become the watcher of Dexing restaurant in Shanghai;

2. Dexing hall was opened in the Qing Dynasty (1884). It used to be near Yangshuo Road, Zhenru Road, near Shiliupu. At that time, due to the fact that there were many ships from the south to the north of the Shiliupu port and the commercial banks nearby, the business was prosperous. Wanmou, who runs a restaurant elsewhere, opened this hotel here, named "Dexing restaurant". At first, it was engaged in home dishes such as soybean soup, shredded pork and bean curd soup, salted pork and bean curd. It was economical and popular with customers. Later, with the development of Shanghai's commerce, its business expanded day by day, adding a variety of hot dishes and wine and vegetable feast. Before the Anti Japanese War, the hotel was operated by Wu Bingying, the owner of the bank. Because he was good at contacting with people from all walks of life, such as the industrial and commercial circles, he attracted many customers. At the same time, he constantly reformed his management and was able to adapt to the development of the situation. Downstairs, he operated popular dishes for ordinary customers, and upstairs, he set up special rooms and seats to make fine dishes for people from the industrial and commercial circles. In this way, it has not only become a popular restaurant for ordinary customers, but also a banquet for people in the city's industrial and commercial circles. As a place for business negotiation, it is well-known throughout the city and has maintained and developed the characteristics of Shanghai cuisine for nearly a century.

practice

Method 1

Material Science

Ingredient: pork (rump tip) (2500g)

Seasoning: shrimp sauce (150g)

Ingredients: scallion, pepper, star anise, chili powder, ice water, salt, pepper, chicken essence, cooking wine, sesame oil.

Production technology

1. Skin and wash the rump tip of pig;

2. Put the washed pork into a cold water pot, boil it over high heat, skim the foam;

3. Put on the bamboo drawer, and then press it with a heavy object to prevent the meat from floating. Cover it and simmer for about 1 hour until the pork is broken;

4. Then, cover the fat face up with a clean cloth to avoid discoloration. Shrimp soy sauce dish, ready to use;

5. When eating, cut off most of the fat on the white meat and cut it into thin slices about 6cm long, 4cm wide and 0.2cm thick;

6. Arrange the thin meat slices on the plate according to the quantity;

7. When serving, bring shrimp sauce dish.

Process tips

1. The pork should be cooked and cut raw, and the bamboo stick should be inserted into the meat, and the blood can not be spilled out;

2. Remove part of the fat when eating. Generally, leave 0.2 cm thick fat on the meat. The thinner the meat slice, the better.

Method 2

[raw materials] 500g pork leg, 20g cooking wine, 10g onion and garlic chili oil, 15g ginger slices and 50g soy sauce

[method] 1. Wash the pork leg with warm water, put it into the soup pot, add water, onion, ginger and cooking wine, and simmer for about 1.5 hours, then remove and cool. 2. Peel the cooked meat and cut it into thin slices about 6cm long and 2cm wide. When eating, bring a dish of soy sauce, mashed garlic and chili oil for Jiaoshi.

nutritive value

dietary nutrition

Pork (rear buttock tip): 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 tonifying kidney and blood, nourishing yin and moistening dryness; however, due to the high cholesterol content in pork, it is not suitable for obese people and those with high blood lipid to eat more.

Nutrients

·Heat (8568.00 kcal)

·Protein (381.20g)

·Fat (781.40g)

·Vitamin A (497.50 μ g)

·Thiamine (6.58 mg)

·Riboflavin (2.96 mg)

·Nicotinic acid (71.14 mg)

·Vitamin E (29.69 mg)

·Calcium (587.00 mg)

·Phosphorus (3425.50 mg)

·Sodium (8314.40 mg)

·Magnesium (337.50 mg)

·Iron (42.40 mg)

·Zinc (23.28 mg)

·Selenium (121.41 μ g)

·Copper (3.78 mg)

·Manganese (0.86 mg)

·Potassium (4744.00 mg)

·Iodine (249.90 μ g)

·Vitamin B6 (0.08 mg)

·Folic acid (16.50 μ g)

·Vitamin B12 (15.57 μ g)

·Cholesterol (2175.00 mg)

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Bai Qie Rou