Spring bamboo shoots with southern pork(nan rou chun sun )

Methods of South meat spring bamboo shoots:

Raw materials for making Southern meat spring bamboo shoots:

There are 200 grams of cooked pork, 10 grams of green vegetables, 250 grams of fresh bamboo shoots, 100 grams of original bacon soup, 2.5 grams of monosodium glutamate, 10 grams of Shaojiu and 10 grams of cooked chicken oil.

The processing steps of nanrou spring bamboo shoots are as follows:

Cut the bacon into small cubes, wash the bamboo shoots with clean water, and then cut into cubes. Put 400g water into the frying pan, pour in the original salted meat soup, boil it over high heat, put the salted meat and bamboo shoots into the pan at the same time, add Shaojiu, and cook it over low heat for 10 minutes. After the bamboo shoots are cooked, add monosodium glutamate and green vegetables, and finally pour in bright oil.

The characteristics of nanrou spring bamboo shoot are as follows

It's crisp, tender and delicious.

Spring bamboo shoots with southern pork

Nanrou spring bamboo shoot is a famous traditional local dish in Hangzhou, Zhejiang Province. This dish is made of thin skinned wuhuanan meat cooked with fresh and tender spring bamboo shoots. It is crisp, tender, fragrant and glutinous. The soup is fresh and delicious. Perhaps it is for this reason that the South meat spring bamboo shoot has become a popular dish in Hangzhou. It is a popular seasonal delicacy to cook pork with fresh bamboo shoots. It is one of 36 famous Hangzhou dishes identified by Zhejiang Province in 1956.

brief introduction

Dish name: nanrou spring bamboo shoots

Category: Zhejiang cuisine, constipation conditioning, spleen invigorating and appetizer conditioning

Main ingredients: 200g bacon and 300g spring bamboo shoots

Accessories: Chinese cabbage 10g

Seasoning: 10g yellow rice wine, 3G monosodium glutamate and 10g chicken oil

raw material

Cooked pork and salted pork 200 grams. 10 grams of green vegetables, 250 grams of fresh bamboo shoots. 100 grams of salted meat soup, 2.5 grams of monosodium glutamate, 10 grams of Shaojiu, 10 grams of cooked chicken oil.

Production technology

1. Put the salted pork (salted pork) into the pot, and cut it into 2 cm square pieces;

2. Peel the bamboo shoots, wash and cut them into rotary pieces (oblique knife pieces);

3. Wash the cabbage, blanch it with boiling water and set it aside;

4. Put 400ml of water into the pot, add 100ml of original salted meat soup, and boil with high heat;

5. Put the bacon and bamboo shoots into the pot at the same time, add the yellow rice wine, and put it on a low heat to cook for about 10 minutes;

6. After the bamboo shoots are cooked, put in monosodium glutamate, sprinkle with chicken oil, and then put in the blanched cabbage.

Process tips

1. The salted meat should be made of five streaks, which are compact and firm, red, fat and white, and have salting flavor

Meat. 2. The soup should be boiled with high heat first, then add bacon and spring bamboo shoots, and then simmer with low heat to keep the meat taste;

3. The original salted meat soup should be pure without miscellaneous flavor, otherwise it will affect the taste and quality of the dishes;

4. South meat making method: take 50 kg of slaughtered pork, cut off the head and tail, split into two pieces along the spine, and tear off the oil and fat. Mix 4 kg refined salt with 25 g sodium nitrate and rub it evenly in three times. For the first time, rub the pork inside and outside with about 1.5 kg sodium nitrate and stack it in a large vat. After one night, rub it with 1.25 kg of nitrate, turn over and put it in the jar. After three or four days, wipe the rest of the nitrate once more, and then stack it in the cylinder smoothly, and compact it with a heavy object. Pay attention to the indoor temperature. If the temperature is too high, turn over the meat and add salt in time. Marinate for 20-25 days.

5. The best choice for bacon is streaky pork. Half of the water and half of the original soup are used when cooking. The soup is thick and mellow, salty and delicious.

Taste of dishes

It's tender, crisp, delicious and moist.

Trial method

Chinese food | dinner

dietary nutrition

Bacon: Bacon is rich in phosphorus, potassium and sodium, and also contains fat, protein and other elements. Salted meat has the effect of appetizer, dispelling cold and digestion. There are a lot of nitrate and nitrite in pickled food, and it should not be eaten too much.

Spring bamboo shoots: the taste of spring bamboo shoots is light, fresh and tender, rich in nutrition. It contains abundant water, rich plant protein, calcium, phosphorus, iron and other essential nutrients and trace elements, especially high content of cellulose. Regular eating can help digestion and prevent constipation. Therefore, spring bamboo shoots are nutritious food with high protein, low fat, low starch and more crude cellulose. Modern medicine has proved that eating bamboo shoots has the effects of Nourishing Yin, benefiting blood, resolving phlegm, eliminating food, facilitating defecation and improving eyesight.

Pakchoi: the minerals in Pakchoi can promote the development of bones, accelerate the metabolism of the human body and enhance the hematopoietic function of the body. Carotene, niacin and other nutrients are also important substances to maintain life activities. It can relieve mental tension, eat more cabbage before the exam, help to maintain a calm state of mind. According to medical records, Pakchoi has the function of harmonizing, benefiting intestines and intestines, invigorating spleen, diuresis and promoting absorption. Pakchoi also contributes to the disappearance of urticaria.

History and culture

It is said that Su Dongpo, a great writer of the Song Dynasty, once wrote a poem: "you can eat without meat, you can't live without bamboo, no meat makes you thin, no bamboo makes you vulgar." Someone said, "if you're not thin and not vulgar, you'd better have roast meat with bamboo shoots." Although it is difficult to find out the exact basis for this, it is well known that Su Weng likes bamboo and meat. "Nanrou spring bamboo shoots" is a popular seasonal delicacy, which is cooked with pork and fresh spring bamboo shoots. It is one of 36 famous Hangzhou dishes identified by Zhejiang Province in 1956.

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Chinese PinYin : Nan Rou Chun Sun