Braised pork with chestnuts(li zi shao rou )

Method of stewing chestnut meat:

Raw materials for making chestnut roast meat:

Five hundred grams of pork, five hundred grams of chestnut, two chives and one small piece of ginger

Seasoning for chestnut meat:

1 / 2 tbsp soy sauce (15g); 1 tbsp cooking wine (30g); 4 tbsp refined salt (12g); 3 tbsp sugar (9g)

The processing steps of roasted chestnut meat are as follows:

1. Cut a knife at the bottom of the chestnut, put it in boiling water, take it out and remove the shell, wash the scallion and cut into sections, wash and slice the ginger;

2. Scrape and clean the pork, cut it into small cubes, put it into the pot, add soy sauce, cooking wine, scallion, ginger, and cook it over high heat for a while to color the meat;

3. Then add water (it's better to submerge the meat noodles), bring to a boil, and turn to low heat. When the meat is slightly crisp, add chestnut;

4. When the meat and chestnut are crisp, add refined salt and sugar, and cook slightly.

Characteristics of roasted chestnut meat:

Chestnut glutinous meat crisp is red and delicious.

Attention should be paid to when making chestnut roast meat

Chestnut shell can also be fried first and then burned.

Braised pork with chestnuts

Roast pork with chestnuts is a famous dish of the Han nationality. Xiushui county is rich in chestnut and Zanthoxylum bungeanum, and the chestnut roast meat made from this county's products is loved by everyone. Therefore, it has become an indispensable famous dish at Xiushui people's banquet. Ingredients: 500g pork, 250g chestnut, 60g soy sauce, 30g Shaojiu, 30g sugar, 30g scallion, 2G refined salt, a little ginger.

Characteristics of dishes

It's easy to cook

nutritive value

Rich in nutrition

practice

Method 1

(1) Remove the hairy pork, wash it, put it in a pot, remove the bloody smell, and cut it into 3cm square pieces with a knife.

(2) Put all the chestnuts in a boiling water pan and remove the shell. Put the salad oil in the pan until it's seven years old. Deep fry the chestnuts and take them out when they are yellow. (3) In the pot, add fresh soup, meat, boil, add wine, skim the foam, then add onion, ginger, soy sauce, refined salt, simmer with low heat, when mature, add rock sugar and chestnuts. When the chestnuts are ripe and the soup is thick, remove the scallions and ginger and serve on the plate.

characteristic

The color is red and bright, crisp and delicious, moderate sweet and salty.

Method 2

(1) Cut the chestnuts at the bottom of the shell, then put them into boiling water and cook them for about 15 minutes. Remove them and peel off the shell (this step is mainly to make the chestnuts easy to peel. In addition, the chestnuts can be boiled until they are half cooked)

(2) Cut the streaky pork into pieces and fly into the water. Add scallion, ginger, cooking wine, soy sauce and soy sauce in oil pan. Stir fry until the meat is colored. Add water (more water) and simmer. Turn down the heat after boiling.

(3) When the meat is slightly crisp, pour the peeled chestnuts in and stew together. When the meat and chestnuts are crisp, add salt and a little sugar to the pot.

characteristic

The meat is crisp and the chestnuts are delicious.

Introduction to chestnut

Chestnut, also known as chestnut, big chestnut, chestnut fruit, is the seed kernel of Fagaceae plant chestnut, known as "king of thousand fruits". Now is a good time for chestnuts to go on the market. The sweet and delicious chestnuts are not only the best food, but also the tonic for kidney and Qi. Zhang Rengang, doctor of internal medicine of traditional Chinese medicine of Tianjin University of traditional Chinese medicine, told the reporter: "traditional Chinese medicine believes that chestnuts are sweet in taste and warm in nature. They enter the spleen, stomach and kidney. Their main functions are to nourish the stomach and strengthen the spleen, kidney and tendons. It can treat nausea, hematemesis, weakness of waist and feet, bloody stool, etc. Chestnut is rich in soft dietary fiber, and its glycemic index is lower than that of rice. As long as white sugar is not added in the processing and cooking, diabetics can taste it appropriately. "

The medicinal effect of chestnut has been highly praised by doctors since ancient times. In Tang Dynasty, Sun Simiao believed that chestnut is "the fruit of kidney, which is suitable for kidney disease." Lu You, a poet of the Southern Song Dynasty, had loose roots in his later years (kidney deficiency can be manifested as loose roots), and he often ate raw chestnut as health food. Modern medicine also highly values the nutritional components of chestnut. The unsaturated fatty acids and vitamins in chestnut have the effect of anti hypertension, coronary heart disease and arteriosclerosis.

Chestnuts can be eaten raw, fried, stewed, and so on. Especially in northern cities, when winter comes, the hot sugar fried chestnuts become a delicious food to dispel the cold and satisfy one's hunger. However, some people with special physique should really pay attention to the eating methods of chestnuts.

Pay attention to taboos

① For those with deficiency of spleen and stomach, chestnuts should not be eaten raw, but should be simmered and fried, or cooked with chestnuts, jujubes, Poria cocos and rice;

② Suffering from blood, such as hematemesis, hematochezia and so on, eat chestnut raw;

③ Pregnant women and children with constipation should not eat more chestnuts;

④ Because it contains more carbohydrates, patients with diabetes should stop eating chestnuts;

⑤ Whether it is raw or fried food, simmer food, must chew carefully, even body fluid swallowing, can achieve better tonic effect.

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Latitude: 30.65946198

Chinese PinYin : Li Zi Shao Rou