Smoked pork with pine nuts(song zi xun rou )

Smoked pork with pine nuts

Raw materials for making pine nut Bacon:

A piece of fresh pork, 50g pine nuts, 1 lotus leaf, 15g refined salt, 25g Shaojiu, 5g prickly ash, 5g sesame oil, 30g soy sauce, 50g rock sugar, 3G cloves, 5g scallion and ginger, 200g peanut oil.

Processing steps of pine nut Bacon:

Scrape and wash the pork, marinate it with refined salt, Shaojiu and Zanthoxylum. Then wash and absorb the water. Insert the pork with iron fork, bake the skin down on the high fire until the skin is scorched yellow. Soak and scrape it in clean water after leaving the fire. In a large casserole, put in the bamboo grate, add the square meat, add soy sauce, Shaoxing wine, rock sugar, refined salt, clove, scallion and ginger, add water and bring to a boil, then simmer over low heat until crispy. Iron wire cauterization pad into lotus leaf, put the square meat (skin up), put pine leaves, tea, sugar and rice cake in the pot, and then iron wire cauterization into the pot, covered with fire, to Wang Huo 2-3 minutes, remove from the fire, cut into pieces, plate, and then coated with sesame oil. Put the pine nuts into the oil pan and sprinkle the oil on the meat.

The characteristics of pine nut bacon are as follows

Golden color, crisp meat flavor, fat but not greasy, refreshing food.

Smoked pork with pine nuts

Pine nut smoked meat is a famous traditional dish in Hangzhou, Zhejiang Province. Many people like it. It's nutritious and delicious. The method of this dish is relatively simple. According to the following recipe, the sweet and salty pine nut bacon can be taken out for lunch. It is also a good dish for office workers to choose to take lunch with them!

essential information

Recipe effect:

Anemia, nourishing Yin, dyspepsia, invigorating spleen and appetizer

Manufacturing materials

Ingredients: pork ribs (pork) (500g) accessories: pine nuts (15g) pea seedlings (125g)

Seasoning: salt (9g), white granulated sugar (30g), monosodium glutamate (1g), shallot (30g), rock sugar (30g), tangerine peel (8G), ginger (8G), lard (refined) (30g), pepper (3G), cooking wine (50g), sesame oil (6g) soy sauce (30g)

Production technology

1. Wash the pea seedlings and reserve; 2. Pick and wash the scallion leaves, wash the scallion white and cut into sections;

3. Wash and slice ginger;

4. Trim the four sides of the pork ribs, cut them into 18 cm long, 14 cm wide and 2.5 cm thick rectangular pieces, wash them and put them on the plate;

5. 6 grams of refined salt, pepper mix, evenly rub on the meat, pickle and take out clean, with a cloth to absorb water;

6. Insert the iron fork into the meat, skin down, bake on the high fire, after the skin is scorched, remove the iron fork from the fire;

7. Soak the meat in cold water until the skin is soft. Remove the scorched dirt from the skin to make the skin about 0.5cm thick. Then wash it with clean water;

8. Put bamboo grate in casserole, add scallion and ginger slices, skin down, then add pork, add soy sauce, cooking wine, rock sugar, tangerine peel and pine nut kernel, add clear water to submerge the meat, cover the pot, boil over high heat, move over low heat, stew until the meat is crisp and take out;

9. Put some Chinese fir sawdust, tea and sugar into the empty iron pot, put iron wire on the frame, put scallion leaves on the wire, then put pork, cover the pot, put it on the high fire for 2-3 minutes, leave the fire when the smoke comes out, and take it out when the meat is golden;

10. Put the skin of the meat on the chopping board upward, rub the skin with sesame oil, and cut it into 8 pieces obliquely (the knife distance is about 2.2 cm), and then cut each piece from the middle into 16 pieces, keeping the original state. The skin is still square upward and put into the middle of the long plate;

11. At the same time, remove the pine nuts from the casserole and place them on the skin of the meat;

12. At the same time of changing the bacon knife, put the frying pan on a high fire, ladle in the cooked lard, and heat it to 60%. Add pea seedlings, add 3 grams of refined salt, 5 grams of sugar, and monosodium glutamate. After frying, put the pot on both ends of the meat.

Process tips

1. Marinate the meat with salt and pepper for 2 hours in summer and 4 hours in winter.

2. Stew the meat, bring to a boil, simmer until crisp, about 2 hours.

3. Add a little cinnamon to the smoking material to make it more fragrant.

Taste of dishes

Taste: sweet and salty

The meat is plump, waxy and fragrant.

dietary nutrition

(streaky pork): 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 nourishing 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.

Pine nut kernel: pine nut is rich in protein, unsaturated fatty acid, vitamin E, potassium, calcium, magnesium, manganese and other nutrients, which can provide rich nutrients to the body tissue, soften blood vessels, delay aging, prevent cardiovascular disease, moisten bowel and defecate; it is also an ideal food for women's skin and beauty.

Pea seedlings: pea seedlings contain calcium, B vitamins, vitamin C and carotene, which have diuretic, antidiarrheal, detumescence, analgesic and digestive functions. Pea seedling can treat suntanned skin and make skin fresh and not greasy. Pea seedling contains carotene, ascorbic acid, riboflavin and other nutrients.

The recipe is complementary

Pork ribs (pork): 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.

History and culture

1. Nanxiang pork is selected as the main ingredient of pine nut smoked meat, which tastes excellent. 30 kilometers south of zhonghuamenwai, Nanjing, is the famous town of fish and rice in the south of the Yangtze River - Hushu town. This is a civilized ancient town with a long history. Because it is located in the southern suburb of Nanjing, it is known as "Nanxiang". This place has superior geographical conditions and rich products. It is rich in Jiangnan and is known as "little Nanjing". Nanxiang's pigs, rice, ducks and chickens are most famous for their excellent quality. Known as the "four wonders of Nanxiang". Nanxiang pig has short legs, small claws, white skin and black hair. Its characteristics have long been recorded in baimen recipe: "Nanxiang people's livestock and pigs are simmered with miscellaneous grains or wild vegetables, cooked for food. They never feed unclean things, and they are not allowed to lie in dirty water. Therefore, they have moist hair, thin skin, and fragrant meat. Once they are boiled in a kettle, they will rot, which is the most moistening and nourishing for people. " Another major feature of Nanxiang pig is that it is not greedy for more meat when slaughtered, and its weight should not exceed 50 kg. After opening, each valve is only about ten kilograms at most. This kind of pig has less fat under the skin, fat but not greasy, extremely fine fibrous tissue and less connective tissue. For human food, it can be compared with Jinhua Pig.

2. Pine nut bacon is a famous dish in Nanjing. With the method of cooked fumigation, the meat is plump and beautiful; the pine nut is fragrant and waxy, and the incense overflows.

Nutrients

·Heat (3606.42 kcal)

·Protein (57.17 g)

·Fat (343.03 g)

·Carbohydrates (78.16 g)

·Folic acid (9.00 μ g)

·Dietary fiber (7.09g)

·Cholesterol (572.90 mg)

·Vitamin A (665.02 μ g)

·Carotene (3636.19 μ g)

·Thiamine (0.59 mg)

·Riboflavin (0.50 mg)

·Nicotinic acid (14.89 mg)

·Vitamin C (90.37 mg)

·Vitamin E (1519.41 mg)

·Calcium (184.41 mg)

·Phosphorus (731.65 mg)

·Potassium (1614.50 mg)

·Sodium (5914.74 mg)

·Magnesium (198.67 mg)

·Iron (15.86 mg)

·Zinc (10.44 mg)

·Selenium (21.26 μ g)

·Copper (0.82 mg)

·Manganese (2.79 mg)

Other practices

Cuisine: Jiangsu

Raw materials: 500g rib pork, 15g pine nuts, 150g seasonal vegetables, rock sugar, Shaojiu, soy sauce, scallion, ginger, pepper, tangerine peel, sesame oil, cooked lard, tea and sugar.

make:

① Cut the pork ribs into a rectangle of 18cm, 14cm wide and 2.5cm thick. After washing, mix with salt and prickly ash, and wipe the cell stains on the pork evenly (about 2 hours in summer and 4 hours in winter). After taking out, wash the pork, drain the water with a clean cloth, and then put the iron fork into the meat. Then bake the pork with the skin down. After the skin is scorched, remove the iron fork and immerse it in clean water Soak for about 10 minutes, take out after the skin is soft, scrape off the burnt skin with a knife, and then wash with water.

② Take a casserole, bottom with bamboo grate, put scallion and ginger slices on it, then add pork (skin down), add about 300 grams of soy sauce, Shaojiu, rock sugar, tangerine peel, pine nuts and water, cover it, put it on the high fire, boil it, move it to the low fire and simmer for about 2 hours (depending on the crispness of the meat), take out and filter the soup. ③ Put the tea and sugar into the empty iron pot, and put the iron wire on the shelf

Chinese PinYin : Song Zi Xun Rou