Jinling Yuanzi(jin ling yuan zi )

Jinling Yuanzi method:

Raw materials for making Jinling Yuanzi

Fat four thin six high quality pork 500 grams. Water hair tendon 250 grams, ribs 500 grams, 50 grams of shrimp, 15 grams of refined salt, 50 grams of monosodium glutamate, 100 grams of Shaojiu, 250 grams of green vegetables.

The steps of making Jinling Yuanzi are as follows:

The pork is finely cut, first cut into rice shape, mixed with chopped shrimps, mixed with seasoning, and made into 10 flat meatballs of the same size. Use water starch to smear evenly on the meatballs, and then fry in the oil pan until both sides turn yellow. Take a casserole, wash the ribs with boiling water, put them in casserole, cut the tendons into two sections, put them on the ribs, scoop in the pork soup, add onion, ginger and Shaojiu, put them on the fire, spread the meatballs on the tendons, add refined salt and monosodium glutamate, and cover with green vegetable leaves. Add the lid and bring to a boil. Remove to low heat and simmer for 2 hours. Remove the green vegetables and skim off the oil.

The characteristics of Jinling Yuanzi are as follows

The meat is crisp, tender and delicious, the tendons are soft, waxy and mellow, and the soup is thick and thick.

Jinling Yuanzi

Jinling Yuanzi is a famous traditional dish in Nanjing. The main raw materials are 500 grams of high-quality pork, 250 grams of water fat tendons, 500 grams of ribs and so on. Nanxiang high-quality pork is selected as the raw material, with water-soluble tendons as the base. After fine processing, the meat is crisp and fragrant, the tendons are soft, waxy and mellow, and the soup is thick and thick. It is one of the famous dishes of Jinling cuisine.

Flavor characteristics

1. According to Zhang Tongzhi's baimen recipe, pigs in Nanxiang of Jinling are fed with miscellaneous grains, or wild vegetables, cooked for food. They are never fed with unclean things, and they are not allowed to lie in polluted water. Therefore, they are moist, thin skinned, and fragrant in meat. Once cooked in a kettle, they will rot.

2. Jinling Yuanzi, with Nanxiang high-quality pork as raw material, is one of the famous dishes in Nanjing.

nutritive value

Pork has high nutritional value. It is rich in high-quality protein, essential fatty acids, heme (organic iron) and cysteine. It has the effect of tonifying kidney, nourishing blood, nourishing yin and moistening dryness. The recipe is delicious and nutritious.

Raw material formula

Fat four thin six high quality pork 500 grams. Water hair tendon 250 grams, ribs 500 grams, 50 grams of shrimp. 15 grams of refined salt, 50 grams of monosodium glutamate, 100 grams of Shaojiu, 250 grams of green vegetable leaves.

Cooking technology

Practice 1

The pork is finely cut, first cut into rice shape, mixed with chopped shrimps, mixed with seasoning, and made into 10 flat meatballs of the same size. Use water starch to smear evenly on the meatballs, and then fry in the oil pan until both sides turn yellow. Take a casserole, wash the ribs with boiling water, put them in sand tin, cut the tendons into two sections, put them on the ribs, spoon in the pork soup, add onion, ginger and Shaojiu, put them on the fire, spread the meatballs on the tendons, add refined salt and monosodium glutamate, and cover with green vegetable leaves. Add the lid and bring to a boil. Remove to low heat and simmer for 2 hours. Remove the green vegetables and skim off the oil.

Practice 2

1. Chop the pork into grains of rice, chop the shrimps into pieces, then put them into a bowl together, knock in the eggs, add 1 g of refined salt, 0.5 g of monosodium glutamate, 1 g of green onion, 1 g of ginger and 100 g of water, and mix them evenly to make 10 flat meatballs of the same size. Wipe them evenly with diluted wet starch. Heat the frying pan over medium heat, ladle in 50g of cooked lard, then add in the meatballs and fry until golden on all sides. Remove.

2. Cut each tendon into four sections, put it into a frying pan, scoop in 250 grams of pork soup, add 0.5 grams of green onion, 0.5 grams of ginger, 5 grams of Shaojiu, put it on a high fire, cook until the tendon is soft and sticky, take it out, put it into a casserole, spread the meat ball on the tendon, scoop in 500 grams of pork soup, 0.5 grams of refined salt, 20 grams of soy sauce, sugar, Shaojiu, 25 grams of cooked lard and MSG 1 g, cover with green vegetable leaves, cover the pot, boil over high heat, turn to low heat and simmer for about half an hour, remove the lid from the fire and remove the green vegetable leaves.

Practice 3

Ingredients

Pork (fat and thin) 300g, egg 50g, lettuce (ball leaf) 30g, pig tendon 100g, shrimp 10g, salt 2G, sugar 10g, shallot 15g, cooking wine 25g, soy sauce 25g, lard (refining) 60g, MSG 2G, ginger 20g, starch (broad bean) 10g.

step

1. Lettuce should be washed, disinfected and set aside; scallion should be removed from the root, washed and chopped; ginger should be washed and chopped; pork should be washed and chopped into grains of rice; shrimp should be chopped into pieces.

2. Put minced pork and dried shrimps into a bowl, knock in eggs, add a little salt, monosodium glutamate, onion, ginger and water, mix well, and make 10 flat meatballs of the same size. Spread the thinned wet starch on the meatballs.

3. Heat the frying pan over medium heat, ladle in the cooked lard, then put in the meatballs and fry until golden on all sides. Remove.

4. Cut each tendon into four sections, put it into a frying pan, scoop in 250 ml of pork soup, then add onion, ginger and cooking wine, put it on a high fire, and cook together.

5. Take out the soft glutinous tendons, put them in a casserole, spread the meat balls on the tendons, scoop in 500ml of pork soup, add a little salt, soy sauce, sugar, cooking wine 20g, cooked lard 25g, MSG a little, cover the lettuce leaves, cover the pot, and cook with high heat.

6. After boiling, turn to low heat and simmer for about half an hour. Remove the lid from the heat and remove the lettuce leaves.

 

Key to cooking

If there is more lean pork, you can add some fat meat properly.

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Chinese PinYin : Jin Ling Yuan Zi