Fermented bean curd(jiang chi )

Ginger and black bean sauce

Raw materials for making ginger black sauce:

There are 1000g pork elbow meat with skin, 10g leek, 10g coriander, 4 chicken legs, 35g ginger, 20g scallion, 5g tangerine peel, 45g refined salt, 25g sugar, 10g Shaojiu, 30g vinegar, 10g black bean juice, 15g ginger juice and 150g clear soup.

Processing steps of jiangchi

1. Wash the pork elbow, drain the water, sprinkle with sugar, sprinkle with refined salt after dissolving, knead well, put it in the pot for 3 days, knead once or twice a day.

2. Soak the pickled elbow in water, scrape it in warm water, steal the blade into a large piece (the skin can't be opened), and put it in the container. Add scallion, ginger, tangerine peel, Shaojiu, clear soup, put chicken leg soaked with boiling water on top, steam up (the worse the better).

3. Remove the scallion, ginger and tangerine peel from the steamed elbows, skim the oil foam, fish the skin down in the sea bowl, filter the soup, pour it into the soup bowl, and freeze it in the refrigerator.

4. Wash coriander and leek, cut them into 1.5cm long pieces and put them on a plate. Take out the frozen ginger and lobster sauce, cut them into long strips and put them on a plate, then pour vinegar, lobster sauce and ginger juice. Take coriander and leek with you

The characteristics of jiangchi are as follows

"Jiangchi" is a transparent, red and white dish. It is served with vinegar, ginger juice, coriander and leek. It tastes tender and delicious.

Fermented bean curd

Jiangchi is a famous dish in Kaifeng and a traditional food in cold food festival in Tang and Song dynasties. This dish is seasoned with ginger. The cooked pork is thick and rotten, the soup is frozen, and it looks like Douchi.

name

Fermented bean curd

History of dishes

It is said that in the Tang Dynasty, there was a minister named Jiang Hui, who was illiterate, didn't know how to write, and was abusive in charge of Quanheng. Therefore, there is a ballad in Jingren: "this year, the number of iterations is just the same. I have no article to write about. After the case, I have a load of frozen pork, so I'm called Jiang Shilang.". Because of the homophony of "jiangchi" and "Jiangshi", it was spread. Meng Yuanlao, a man of Song Dynasty, recorded this dish in menghualu in Tokyo, while Chen Yuanliang described the method of making and eating this dish in Sui Shi Guang Ji in detail. Before the founding of new China, jiangchi was once lost. In 1984, sun Shizeng, a special chef of Kaifeng City, sorted out and discovered the Song Dynasty cuisine, which was destined to meet with diners and become popular again.

Ingredients needed

Ingredient: 1000g pork elbow with skin.

Ingredients: 10g leek, 10g coriander, 4 chicken legs.

Seasoning: 35 grams of ginger, 20 grams of scallion, 5 grams of tangerine peel, 45 grams of refined salt, 25 grams of sugar, 10 grams of Shaojiu, 30 grams of vinegar, 10 grams of soy sauce, 15 grams of ginger juice, 150 grams of clear soup.

Production method

(1) Wash pork elbows, drain, sprinkle with sugar, sprinkle with refined salt after dissolving, knead well, marinate for 3 days, knead once or twice a day.

(2) Soak the pickled elbows in water, scrape them in warm water, steal the blade into a large piece (the skin does not open), and put them in the container. Add scallion, ginger, tangerine peel, Shaojiu, clear soup, put chicken leg soaked with boiling water on top, steam up (the worse the better).

(3) Remove the scallion, ginger and tangerine peel from the steamed elbows, skim the oil foam, fish the skin downward in a sea bowl, filter the soup and pour it into a soup bowl, and freeze it in the refrigerator.

(4) Wash coriander and leek, cut them into 1.5cm long pieces and put them on a plate. Take out the frozen ginger and soy sauce, cut them into long strips and put them on a plate. Pour vinegar, soy sauce and ginger juice on the plate. Take a dish of coriander and leek to serve.

What to eat

Pig's elbow: Pig's hoof arm is rich in nutrition, contains more protein, especially contains a lot of collagen protein, and meat skin, is to make the skin plump, moist, strong body fat diet. Pig elbow is sweet, salty and flat in nature. It has the functions of harmonizing blood, moistening skin, filling kidney essence and strengthening waist and feet.

The food is mutual restraint

Pork elbow: 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.

nutritive value

Heat 3351.95 kcal

Protein 174.52 G

Fat 280.69g

Carbohydrate 31.87g

Dietary fiber 2.55g

Cholesterol 790 mg

Vitamin A 59.2 μ G

Carotene 355.9 μ G

Thiamine 3.73 mg

Riboflavin 1.89 mg

Nicotinic acid 27.12 mg

Vitamin C 11.1 mg

Vitamin E 9.42 mg

Calcium 114.55 mg

Phosphorus 1479.7 mg

Potassium 2191.05 mg

16 mg

Magnesium 166.85 mg

Iron 13.9 mg

Zinc 18.66 mg

Selenium 70.74 μ G

Copper 2.16 mg

Manganese 1.95 mg

Characteristics of dishes

"Jiangchi" is a transparent, red and white dish. It is served with vinegar, ginger juice, coriander and leek. It tastes tender and delicious.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Jiang Chi