Minced pork with winter vegetables(dong cai rou mo )

Method of minced pork with winter vegetables:

Raw materials for making minced pork with winter vegetables:

Pork (fat and lean meat is 3:7) 200 g, Sichuan winter vegetables 75 g, big oil 75 g, soy sauce 20 g, cooking wine 13 g, sugar, ginger 10 g, monosodium glutamate, onion 3 g each.

Processing steps of minced pork with winter vegetables:

1. Mince the pork, remove the roots of the winter vegetables, wash and cut the ginger into powder, and cut the green onion into green onion.

2. Heat the frying spoon and add oil. After the oil is hot, stir fry the minced meat until the water is exhausted, then stir fry with scallion and ginger, stir fry the cooking wine, soy sauce, sugar and monosodium glutamate, and finally stir fry the winter vegetables.

The characteristics of minced pork of winter vegetables are as follows

Delicious, ready to eat.

Minced pork with winter vegetables

Dongcai minced meat is a Sichuan local specialty dish, which is made of Dongcai and pork.

raw material

200 grams of pork (3:7 for fat and lean meat), 75 grams of Sichuan winter vegetables, 75 grams of big oil, 20 grams of soy sauce, 13 grams of cooking wine, 10 grams of sugar and ginger, 3 grams of monosodium glutamate and 3 grams of green onion.

Production process

(1) Mince the pork, remove the roots of the winter vegetables, wash and cut the ginger into powder. Cut the green onion into green onion. (2) Heat the frying spoon and add oil. After the oil is hot, stir fry the minced meat until the water is exhausted, then stir fry with scallion and ginger, stir fry the cooking wine, soy sauce, sugar and monosodium glutamate, and finally stir fry the winter vegetables.

Dietotherapy

Wheat is sweet in taste and cool in nature. It enters the heart, spleen and kidney meridians. It can nourish the heart, benefit the kidney, remove heat and quench thirst;

It is mainly used for visceral dysphoria, fever, thirst, diarrhea, carbuncle, traumatic bleeding and scald.

Nutrients

Food analysis

Pork: pork fiber is relatively soft, connective tissue is less, muscle tissue contains more intramuscular fat, pork provides human with high-quality protein and essential fatty acids. Pork can provide heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia.

Winter vegetables: winter vegetables are rich in nutrition, containing a variety of vitamins, with the role of appetizer brain. Winter vegetables are rich in dietary fiber, sodium, iron, phosphorus and other elements.

Sichuan winter vegetables are mainly produced in Nanchong, Dazu, Bazhong and Zizhong counties of Sichuan Province, China.

Winter vegetables are made from mustard leaves. They are dark brown and glossy in color, tender and crisp in texture, and rich in fresh flavor. The leaf mustard varieties suitable for making winter vegetables are Sagittaria, whose leaves are erect as Sagittaria, and black leaf mustard, whose body is fat and leaves are larger. From late November to January of the next year, after the raw materials are harvested, cut the stem near the root end into 3-4 pieces and hang them on the shelf for drying and dehydration. After 21-28 days, when the outer leaves are all withered and the middle leaves are wilted but not completely yellow, they are removed from the shelf, which is about 20% of the weight of fresh vegetables. Then use scissors to cut off the old leaves as "tankoucai", cut off the middle leaves as "Ercai", peel off the old skin and thick tendon of the stem, and then call it "dongcaiding".

Winter vegetable is a kind of semi dry non fermented salted vegetable, which is often processed in winter. The main varieties are jingdongcai, jindongcai, chuandongcai, etc. It is mostly used as soup or fried food, with delicious flavor. Winter vegetable practice guidance: because Tianjin winter vegetable has a certain aroma and garlic flavor, Sichuan winter vegetable is pickled from mustard tender tip for two or three years, with abnormal fragrance, delicious taste, tender and crisp texture, so many of them are used as seasoning

1. Soup: such as meat soup, meatball soup, soup noodles, first put some winter vegetables soup taste;

2. Stuffing: add chopped winter vegetables to the meat stuffing of noodles and wonton to increase the flavor;

3. Stir fry: to make braised pork, fish or mutton with winter vegetables, the taste is better.

Compendium of materia medica: Chen's decoction can stop sweating.

Collection of compendium of materia medica: wheat flour can supplement deficiency and excess of human body, thicken intestines and stomach, and strengthen strength.

According to Bencao Zaixin, it has four functions: nourishing heart, benefiting kidney, harmonizing blood and strengthening spleen.

"Yilin zuanyao" also summarizes its four major uses: in addition to vexation, hemostasis, diuresis, lung dryness.

Wheat: after grinding and processing, it becomes flour, also known as wheat flour. Flour can be divided into grade flour and special flour according to its processing precision and use: (1) grade flour: it can be divided into special flour, standard flour and ordinary flour according to its processing precision; (2) special flour: special flour is flour made from special wheat varieties; or, according to the needs of the purpose of use, it can be added with food whitening agent, food leavening agent and food additive on the basis of grade flour Flour mixed with essence and other ingredients and mixed evenly. The varieties of special flour are various, the formula is accurate, and the quality is stable. It provides good raw materials for improving labor efficiency and making good quality flour products. The main nutrient in flour is starch, followed by protein, fat, vitamins, minerals and so on.

Dried bean curd: dried bean curd is rich in protein and belongs to complete protein. It contains 8 kinds of amino acids necessary for human body and has high nutritional value. Its lecithin can remove the cholesterol attached to the vascular wall, prevent vascular sclerosis, prevent cardiovascular disease and protect the heart. It also contains a variety of minerals to supplement calcium, prevent osteoporosis caused by calcium deficiency and promote the recovery of heart It is very beneficial to the growth of children and old people.

Pork (fat and thin): 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.

Suitable for people

It can be eaten by the general population

The food is mutual restraint

Dried bean curd: when dried bean curd is eaten with vegetables containing oxalic acid, most oxalic acid is soluble in water after blanching vegetables with water.

Pork (fat and thin): 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.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Dong Cai Rou Mo