Stewed pork with dried vegetables(gan cai men rou )

Stewed meat with dried vegetables

Raw materials for stewing meat with dried vegetables:

500g pork ribs with skin, 60g dried mustard, 5g Shaojiu, 25g soy sauce, 40g sugar and 1.5g monosodium glutamate.

Processing steps of stewed meat with dried vegetables:

1. First cut the ribs into 2 cm square pieces, put them in boiling water for one minute, remove the blood and wash them with clean water. Cut the dried vegetables into 1 cm long.

2. Put 250 grams of water in the frying pan, add soy sauce, put the meat into high heat and cook for 10 minutes, then add sugar and dried vegetables and cook for 5 minutes, add monosodium glutamate, tighten the marinade in high heat and take out.

3. Take a button bowl, first put 10g cooked dried vegetables on the bottom, then place the small square meat (skin down) on the dried vegetables, then cover the rest of the dried vegetables on the meat, cook in the wine, steam for about 2 hours, and then buckle into the plate when the meat is crisp and glutinous.

Characteristics of stewed meat with dried vegetables:

The color of dried vegetables is black, fresh and fragrant, slightly sweet. The meat is red and bright. The more steamed, the more glutinous it is. It is rich in sticky juice, fat but not greasy. It is a favorite dish in Shaoxing.

Stewed pork with dried vegetables

Stewed pork with dried vegetables is a traditional famous dish made of pork ribs, dried plum vegetables, white granulated sugar, soy sauce, yellow rice wine and Monascus, which has the effect of nourishing yin and conditioning.

On September 10, 2018, "Chinese food" was officially released, and "stewed pork with dried vegetables" was rated as one of the top ten classic dishes in Zhejiang Province.

Characteristics of dishes

Pork is jujube red, dried vegetables are black, fragrant and greasy, crisp and glutinous, and salty and fresh with a little sweetness, which are the flavor characteristics of stewed pork with dried vegetables. Dried vegetables, commonly known as "moldy dried vegetables", are made from mustard axils and dried in the sun. They are local specialties of Shaoxing, Zhejiang Province. They are fragrant, fresh and tender, and are not easy to deteriorate after long storage. For a long time, Shaoxing residents have the custom of making dried vegetables by themselves. "Stewed meat with dried vegetables" has also become a popular traditional dish. Premier Zhou Enlai came to Zhejiang many times before he died, and he also loved this special dish with Shaoxing rural flavor.

Manufacturing materials

Ingredients: pork ribs (pork) (400g) and dried vegetables (60g)

Seasoning: white granulated sugar (20g), soy sauce (25g), yellow rice wine (10g), red koji (5g)

MSG (2G) shallot (10g) star anise (3G) cinnamon (3G)

practice

1. Wash the ribs, cut them into 2 cm square pieces, put them in a boiling water pan for about 1 minute, remove the blood and wash them with clean water;

2. Wash the dried vegetables, squeeze the water and cut them into 0.5cm long pieces;

3. Add 250 ml water into the pot, add soy sauce, yellow rice wine, cinnamon and star anise, put in the meat, cover it and cook it with high heat until it is mature;

4. Add Monascus rice, sugar and dried vegetables, stir well and cook over medium heat for about 5 minutes;

5. When the marinade is about to dry, remove fennel and cinnamon, add monosodium glutamate and start the pot;

6. Take a button bowl, put a little cooked dried vegetables on the bottom first, and then put the meat piece skin down neatly on the top, and cover the rest of the dried vegetables;

7. Add the steamer and steam over high heat for about 2 hours. When the meat is crisp and glutinous, take it out and cover it on the plate. Then put the scallion on it.

Process tips

1. Fresh streaky pork with skin and five flowers should be used, with fat and thin, and solid quality;

2. Dry vegetables should be Shaoxing mustard with tender, fragrant and fresh taste;

3. The size of the meat should be uniform, and the stewing time should be appropriate. When the soup is dry, the pot can be started;

4. When steaming, it must be steamed with high heat until the meat is crisp and glutinous;

5. Home made products can also be steamed several times to make meat and dried vegetables taste more delicious.

nutritive value

Pork ribs (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 content of cholesterol in pork, it is not suitable for obese people and those with high blood lipid to eat more.

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.

Moldy dried vegetables: moldy dried vegetables should not be eaten with mutton, otherwise it will cause chest tightness.

History and culture

1. Monascus rice: also known as Monascus, is a unique natural red pigment in China. It is made by culturing Monascus on rice. It is irregular shaped broken rice and contains a lot of natural red pigment.

The surface is brownish red, light and crisp, the broken surface is pink, and the taste is light and slightly sour. With bright red, light weight, into the water does not sink for the top grade. Red yeast powder is ground into powder. Monascus pigment is nontoxic and has strong coloring power to protein. Our ancestors have known and applied it as early as the Song Dynasty. It is a widely used natural food pigment.

2. Dried vegetables, commonly known as "moldy dried vegetables", are pickled with mustard and dried in the sun. They are a local specialty of Shaoxing, Zhejiang Province. They are fragrant, fresh and tender, and are not easy to deteriorate after long storage. For a long time, Shaoxing urban and rural residents have the custom of making their own dried vegetables. "Stewed meat with dried vegetables" has also become a popular traditional dish. Premier Zhou Enlai came to Zhejiang many times before he died, and he also loved this special dish with Shaoxing rural flavor.

3. It is said that "stewed meat with dried vegetables" was invented by Xu Wenchang in Ming Dynasty. Although Xu Wenchang was good at poetry, writing, calligraphy and painting, he was very poor in his later years. At that time, a new butcher's shop was opened at the entrance of Dacheng Nongkou in Shanyin city. Xu Wenchang was asked to write the signboard. After the signboard was written, the owner paid a party of pork. Xu Wenchang was so happy that he didn't know the taste of meat for several months that he went home to cook it. Unfortunately, he had no money to buy salt and sauce. When I remembered that there were still some dried vegetables in the bedside jar, I cooked them with dried vegetables. Unexpectedly, the taste was very good. From then on, it spread among the people. Stewed meat with dried vegetables should be stewed to taste, steamed to crisp and glutinous, and won by taste. It is crisp, soft and glutinous, not greasy, with jujube red color, salty, fresh and sweet, and quite pastoral flavor.

Nutrients

·Heat (2472.56 kcal)

·Protein (47.82 g)

·Fat (236.72g)

·Carbohydrates (54.29 g)

·Folic acid (7.50 μ g)

·Dietary fiber (17.92 g)

·Cholesterol (436.00 mg)

·Vitamin A (144.21 μ g)

·Carotene (625.20 μ g)

·Thiamine (0.38 mg)

·Riboflavin (0.45 mg)

·Nicotinic acid (10.51 mg)

·Vitamin C (2.10 mg)

·Vitamin E (0.28 mg)

·Calcium (984.23 mg)

·Phosphorus (503.30 mg)

·Potassium (1494.09 mg)

·Sodium (3924.33 mg)

·Magnesium (270.88 mg)

·Iron (30.25 mg)

·Zinc (7.88 mg)

·Selenium (16.75 μ g)

·Copper (0.50 mg)

·Manganese (6.25 mg)

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Gan Cai Men Rou