Crispy pork loin with ham(huo tui su yao )

Ham crisp waist method:

Raw materials for making crispy ham waist:

There are 200g cooked ham, 3 pork loins (about 300g in weight), 100g radish (winter melon in summer), 10g green onion, ginger and wet starch, 1g monosodium glutamate and refined salt, 15g Shaojiu, 35g cooked lard and 300g chicken soup (or fresh soup).

Processing steps of ham crisp waist:

1. Wash the pork loins, cut them one by one, boil them in a clear water pot, take them out and wash them, then add water, green onion, ginger and Shaojiu into the pot, bring them to a boil, then heat them over a low heat for 30 minutes, and take them out. Cut radish (or wax gourd) into several small balls, blanch them in boiling water and remove them. Wash them with clean water to remove the spicy taste of radish.

2. Cut the ham into thin slices, put it in the soup bowl, remove the smell of pork loin, cut it into oblique slices, put it on both sides of the ham, put the turnip ball on it, add onion knot, Shaojiu, a small amount of chicken soup (or fresh soup), steam it for hours, take out the soup, buckle the ham and kidney in the basin.

3. Heat up the wok, add 25g lard, stir fry shallot and ginger, add 150g chicken soup, add salt and monosodium glutamate, boil, thicken with a little wet starch, pour in a small amount of cooked lard, pour out the wok and pour on the ham.

Characteristics of ham crispy waist:

The ham is salty, the kidney is crisp, and the soup is delicious. Especially suitable for the elderly.

Attention should be paid to when making crispy waist with ham

Wash the kidney, remove the peculiar smell and steam it. It is necessary to decant the original juice of ham and kidney steamed together. Because ham tastes salty and kidney tastes bashful, the juice must be discarded and cooked in chicken soup again. In this way, the flavor of the finished dish can be strong and pure without peculiar smell.

Crispy pork loin with ham

Ham crisp waist is a dish made of ham and pig kidney, which is a traditional famous dish in Yangzhou, Jiangsu Province. Ham is a famous specialty in China. It is the best of all kinds of cured meat. It has strong aroma, unique flavor and delicious taste, so it is famous at home and abroad since ancient times. In the song, Ming and Qing Dynasties, it was a precious delicacy on the Palace Banquet.

Ingredients needed

Ingredients: Ham (150g), pork kidney (300g) and radish (500g)

Seasoning: ginger (5g), yellow rice wine (25g), green onion (10g), salt (3G)

Production method

1. Wash and slice ginger;

2. Remove the leaves and roots of scallion and wash it white;

3. Cut the cooked ham into 1.5cm wide pieces;

4. Remove the skin from the pig waist and cut 3-4 times on both sides;

5. Remove the root of radish, wash it and cut it into 12 walnut sized balls for use;

6. Blanch the pork loin in boiling water, remove the blood stains, and wash it in cold water;

7. Put ham, ginger and scallion into medium casserole, fill with water, and put on a high fire;

8. After boiling, skim the froth and simmer for 1 hour and 30 minutes;

9. Take out the pork loin and cut it into pieces about 0.8 cm thick and put it in the pot;

10. Put the turnip balls in the boiling water pot for a while, put them into the casserole, add refined salt and yellow rice wine, and then change the high heat to stew until the turnip balls are cooked and soft.

Process tips

Jinhua ham or Rugao ham can be used, and pork fillet can be added to stew, which is called "golden leg ridge plum stewed waist crisp".

Characteristics of dishes

Taste: salty and delicious

The ham is salty, the kidney is crisp, and the soup is delicious

What to eat

Pig kidney: pig kidney has the effect of Tonifying Kidney Qi, unblocking bladder, eliminating stagnation and stopping thirst; however, pig kidney with high cholesterol content, high blood lipid, high cholesterol diet.

Radish: the main nutrients of radish are protein, fat, sugar, B vitamins and a lot of vitamin C, as well as calcium, phosphorus, iron and a variety of enzymes and fibers. In recent years, radish has been found to have anticancer effect. It is rich in lignin, which is ingested and utilized by human body. It can enhance the activity of macrophages in the body by 1-3 times, so as to phagocytize cancer cells one by one. It contains vitamin C and molybdenum. It also has a certain anti-cancer effect. Vitamin C can prevent nitrite from synthesizing highly carcinogenic nitrosamine in the body, so as to play an anti-cancer role. In addition, radish can also make people's hair shiny, prevent dandruff, scalp itching. According to the introduction of clinical doctors, radish is suitable for people with pulmonary hemorrhage, hematemesis, hematochezia and epistaxis. Therefore, eating radish is of great benefit.

The recipe is complementary

Radish: radish should not be eaten with ginseng, orange, American ginseng and persimmon.

Nutrients

·Heat (909.55 kcal)

·Vitamin B6 (0.01 mg)

·Protein (75.34 g)

·Fat (51.26 g)

·Pantothenic acid (0.04 mg)

·Carbohydrate (37.72 g)

·Folic acid (5.60 μ g)

·Dietary fiber (5.26g)

·Cholesterol (1242.00 mg)

·Vitamin A (209.40 μ g)

·Vitamin K (0.70 μ g)

·Carotene (114.50 μ g)

·Thiamine (1.46 mg)

·Riboflavin (3.72 mg)

·Nicotinic acid (38.62 mg)

·Vitamin C (145.90 mg)

·Vitamin E (6.85 mg)

·Calcium (235.66 mg)

·Phosphorus (920.30 mg)

·Potassium (1882.07 mg)

·Sodium (3523.50 mg)

·Magnesium (183.91 mg)

·Iron (24.42 mg)

·Zinc (12.61 mg)

·Selenium (343.08 μ g)

·Copper (2.10 mg)

·Manganese (1.25 mg)

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Huo Tui Su Yao