Dashao Ma'an Bridge(da shao ma an qiao )

Practice of Dashao Ma'an bridge:

Raw materials for making Ma'an bridge a big one:

350 grams of raw eel, 150 grams of pork leg, 40 grams of garlic, 10 grams of vinegar, 15 grams of green onion, 10 grams of ginger, 20 grams of Shaojiu, 20 grams of soy sauce, 3 grams of salt, 5 grams of sugar, 15 grams of sugar, 5 grams of sesame oil, 1 gram of pepper, 10 grams of shredded garlic, 750 grams of cooked lard (actual oil consumption 150 grams).

Manufacturing steps of Dashao saddle bridge:

Kill the eel, remove the internal organs, cut off the head and tail, wash, cut into five centimeter long sections, then put into boiling water pot, add salt and vinegar, remove and wash. Cut the pork into rectangular slices. Heat the pan over a high heat. Ladle in the cooked lard. When it is 50% hot (about 110 degrees), fry the ginger and onion until fragrant. Then pour in the pork slices and stir fry. Add Shaojiu, soy sauce and water. Cover and bring to a boil. Lower the heat and simmer for 30 minutes. When the oil is heated to 50% heat (about 110 ℃), put in the garlic and fry until fragrant. Leave the heat for 3 minutes. Remove the garlic and heat up the pot. Add the scallion and ginger and stir fry the eel. Add Shaoxing wine and vinegar, soy sauce, refined salt, sugar and water, and leave the heat after boiling. Put the sliced meat and eel into the casserole with bamboo mat. Pour in the soup, add sugar and cover with high heat

The characteristics of Da Shao Ma'an bridge are as follows

It is red in color and crisp in eel section. The soup is thick and sweet.

Dashao Ma'an Bridge

MA'ANQIAO braised in soy sauce (also known as MA'ANQIAO braised in soy sauce) is a traditional famous dish in Jiangsu Province. It belongs to Huaiyang cuisine. It is a famous dish for Huaiyang long fish. It is named after the eel section cooked with pork, which is similar to MA'ANQIAO. The color of the dish is red sauce, the soup is thick, the eel section is crisp and fragrant, and the flavor is meaningful. At the same time, it has the functions of tonifying deficiency, nourishing body and tonifying yang.

Recipe effect

Tonifying deficiency, nourishing body, tonifying yang, strengthening waist, strengthening kidney, regulating uterine prolapse

Manufacturing materials

Ingredient: Eel

accessories

Garlic (15g) pork leg (300g)

Seasoning: garlic (150g), salt (30g), soy sauce (80g), sugar color (10g), shallot (20g), sesame oil (25g), cooking wine (3G), vinegar (70g), sugar (20g), ginger (20g), pepper (1g), starch (broad bean) (5g), lard (refined) (120g)

Production technology

1. Peel the garlic and wash it;

2. Wash and tie the scallion;

3. Wash and slice ginger;

4. Wash the garlic and cut it into shreds;

5. Kill the eels, remove the internal organs, wash them, cut them into 4.5cm long sections, 2-3 knives for each section;

6. Put the pot on a high fire, scoop in clean water, add 50g refined salt and 75g aromatic vinegar, bring to a boil, put the eel section in a little hot, take out and wash after boiling;

7. Wash the pork and cut it into 4.5cm thick rectangular slices for use;

8. Heat the frying pan over a high heat. Ladle in 50g of cooked lard and heat it to 50% heat. Add green onion (10g) and ginger (5g). Then pour in pork slices. Stir fry until the meat changes color. Add soy sauce (50g) and water (500ml). Cover the pan. After boiling, simmer for about 30 minutes;

9. Put another wok on a high heat, ladle in 100g of cooked lard, heat it to 50% heat, fry the garlic, remove the wok from the heat and simmer for about 3 minutes;

10. Put on the high fire again, take out the garlic cloves, add 10 grams of green onion and 5 grams of ginger slices, stir fry the eel section for several times, add 5 grams of vinegar, 50 grams of soy sauce, 5 grams of refined salt, cooking wine, sugar color and 150 ml of water, bring to a boil and remove from the fire;

11. Put the sliced meat and eel into a casserole with bamboo grates, pour in the broth and eel gravy, add sugar, cover the pan, bring to a boil over high heat, then simmer over low heat for about 15 minutes, then thicken the soup over high heat;

12. Thicken with starch, sprinkle with sesame oil, sprinkle with pepper (white pepper is better) and shredded garlic.

Process tips

1. It is better to choose pork leg with skin;

2. The two Huaihe cooking MA'ANQIAO, pork has cut into square, Tongyang two cut rectangular thick slice;

3. When the sliced meat and eel section are put into the frying pan, the sliced meat is in the bottom and the eel section is in the top.

Taste of dishes

Taste: garlic flavor

The dishes are red in sauce, thick in soup, crisp and fragrant in eel section.

dietary nutrition

Eel

Eels are rich in DHA and lecithin, which are the main components of cell membrane of various organs and tissues of human body, and are indispensable nutrients for brain cells; eels are especially rich in "eel element" which can reduce blood glucose and regulate blood glucose, and contain little fat, which is an ideal food for diabetic patients; eels are rich in vitamin A, which can improve vision and promote the metabolism of skin membrane. Eel has the effects of Tonifying the middle and Qi, nourishing the blood and strengthening the detachment, warming the Yang and spleen, nourishing the liver and kidney, expelling wind and dredging collaterals, etc. it is suitable for internal hemorrhoids and bleeding, Qi deficiency and prolapse, postpartum emaciation, female strain, uterine prolapse, kidney deficiency and low back pain, limb weakness, rheumatic paralysis, mouth and eye deviation, etc.

Green garlic

Garlic contains protein, carotene, vitamin B1, B2 and other nutrients. Its pungency mainly comes from the capsaicin it contains, which has the function of waking up the temper and eliminating the accumulation of food. It also has good bactericidal and bacteriostatic effects, and can effectively prevent influenza, enteritis and other diseases caused by environmental pollution. Garlic has a certain protective effect on cardiovascular and cerebrovascular, can prevent thrombosis, but also protect the liver, induce the activity of liver cell detoxification enzyme, can block the synthesis of nitrosamine carcinogens, has a certain role in the prevention of cancer.

Pork leg

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 nourishing blood, nourishing yin and moistening dryness; leg meat with more lean meat has less cholesterol and fat, which is suitable for middle-aged and elderly people who are worried about obesity or arteriosclerosis.

Nutrients

·Heat (3145.20 kcal)

·Protein (248.66 g)

·Fat (197.56 g)

·Carbohydrates (102.25g)

·Dietary fiber (2.93g)

·Vitamin A (597.30 μ g)

·Carotene (336.10 μ g)

·Thiamine (2.36 mg)

·Riboflavin (10.87 mg)

·Nicotinic acid (55.36 mg)

·Vitamin C (37.90 mg) · vitamin E (6058.46 mg)

·Calcium (613.69 mg)

·Phosphorus (2973.42 mg)

·Sodium (17463.90 mg)

·Magnesium (494.28 mg)

·Iron (40.25 mg)

·Zinc (34.26 mg)

·Selenium (396.49 μ g)

·Copper (1.45 mg)

·Manganese (25.44 mg)

·Potassium (4439.54 mg)

·Vitamin B6 (2.25 mg)

·Pantothenic acid (1.05 mg)

·Folic acid (162.00 μ g)

·Cholesterol (1608.60 mg)

The recipe is complementary

Eel: eel is not suitable for dog meat, dog blood, pumpkin, spinach and jujube.

Pork leg: 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. It is not suitable to drink a lot of tea after eating pork.

History and culture

1. This dish is named because it looks like MA'ANQIAO after cooked with eel and pork.

2. "Cangshiben was associated with tortoise, and the cooking was named after horse. It explains that in recent years, when we talk about the feeling of clip, we can turn the banquet according to the situation of saddle." This is Lin LanChi's praise to MA'ANQIAO in his poem "three hundred chants of evil".

3. Da Shao MA'ANQIAO is a famous dish of Huaiyang eel.

Nutrients

·Heat (3145.20 kcal)

·Protein (248.66 g)

·Fat (197.56 g)

·Carbohydrates (102.25g)

·Dietary fiber (2.93g) · vitamin A (597.30ug)

·Carotene (336.10 μ g)

·Thiamine (2.36 mg)

·Riboflavin (10.87 mg)

·Nicotinic acid (55.36 mg)

·Vitamin C (37.90 mg)

·Vitamin E (6058.46 mg)

·Calcium (613.69 mg)

·Phosphorus (2973.42 mg)

·Sodium (17463.90 mg)

·Magnesium (494.28 mg)

·Iron (40.25 mg)

·Zinc (34.26 mg)

·Selenium（

Chinese PinYin : Da Shao Ma An Qiao