Small square roast of seaweed(tai cai xiao fang kao )

Method of small square roast of seaweed:

Raw materials for making small square roast of seaweed:

There are 6 grams of pork ribs, 25 grams of dried seaweed, 2 grams of refined salt, 40 grams of sugar, 25 grams of red Sufu brine, 25 grams of Shaojiu, 25 grams of soy sauce, 500 grams of cooked vegetable oil, 25 grams of cooked lard and 5 grams of scallion.

Processing steps of small square roast of seaweed:

Scrape and clean the pork ribs, cook until eight mature, remove the ribs and cut them into 3cm cubes, and set aside the original soup. Put the frying pan on a high heat, add 25 grams of cooked vegetable oil and heat it to 70% heat (about 175 ℃), stir in the scallion, that is, put the meat into the pot, put in the seasoning and pour into the original meat soup. After boiling, simmer over low heat until crisp. Turn to high heat to collect the concentrated gravy, pour in the cooked lard and set it on a plate. Remove the impurities from the dried seaweed and cut it into 3cm long sections. Set the frying pan on a high heat and add the cooked vegetable oil. When it is 50% hot (about 125 degrees), put in the seaweed and fry it quickly. Then take it out and put it on a plate. Sprinkle with sugar.

Characteristics of small square roast of seaweed:

The sauce is thick, the meat is crisp and glutinous, and the moss is fragrant.

Small square roast of seaweed

Xiaofang roast is a traditional dish with delicious and nutritious taste, which belongs to Ningbo cuisine in Zhejiang Province. The sauce is thick, the meat is crisp and glutinous, and the moss is fragrant.

This dish 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.

brief introduction

Dish name

Small square roast of seaweed

Cuisine

Zhejiang cuisine

characteristic

The sauce is thick, the meat is crisp and glutinous, and the moss is fragrant.

raw material

Pork ribs 6 mg. 25 grams of dried seaweed. 2 grams of refined salt, 40 grams of sugar, 25 grams of red Sufu brine, 25 grams of Shaojiu, 25 grams of soy sauce, 500 grams of cooked vegetable oil, 25 grams of cooked lard, 5 grams of scallion.

Production process

1. Scrape and clean the pork ribs, cook until eight mature, remove the ribs and cut them into 3cm cubes, and set aside the original soup.

2. Put the frying pan on a high heat, add 25 grams of cooked vegetable oil and heat it to 70% heat (about 175 ℃), stir in the scallion, that is, put the meat into the pot, put in the seasoning and pour into the original meat soup. After boiling, simmer over low heat until crisp. Turn to high heat to collect the concentrated gravy, pour in the cooked lard and set it on a plate.

3. Remove the impurities from the dried seaweed and cut it into 3cm long sections. Set the frying pan on a high heat and add the cooked vegetable oil. When it is 50% hot (about 125 degrees), put in the seaweed and fry it quickly. Then take it out and put it on a plate. Sprinkle with sugar.

Raw material / seasoning

Pork ribs 600 grams, 25 grams of dried seaweed. Congduan 5g, sugar 40g, red Sufu brine 25g, Shaojiu 25g, soy sauce 25g, cooked lard 25g, cooked vegetable oil 500g (about 50g).

Production process

1. Scrape the ribs, clean the remaining hair on the skin, put them into a boiling water pan and cook them until they are mature. Remove the ribs and cut them into 3cm square pieces, about 16 pieces in total. Dry moss, pick up impurities and loosen them. Cut into 3 cm long segments. 2. Put 25 grams of cooking oil on the high heat of the frying pan. When it is 70% hot, stir in half of the scallion, add 20 grams of Shaoxing wine, red Sufu bittern and sugar, and pour in the original soup. After boiling, use low heat to stew the coal until it is crisp. Turn the high heat to collect the concentrated marinade, pour lard on it, turn the frying pan, turn over the meat, put the other half of the scallion, and put it on one side of the plate.

3. Take another frying pan and put it on a high heat. Add the cooked vegetables and meat until they are ripe. Put in the seaweed and fry it quickly (keep it green). That is to say, put it on the other side of the plate with a colander and remove 20 grams of sugar.

nutritive value

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.

intended for

The patients with dampness heat and phlegm stagnation should take it with caution; the patients with obesity and high blood lipid should not eat more.

Key technology

1. Streaky pork can be cut into small cubes or thick slices, suitable for burning, stewing, stewing, etc., and also suitable for meatballs;

2. The pork should be cut obliquely. The meat quality of the pork is relatively fine and has few tendons. If the pork is cut crosswise, it will become messy and scattered after frying. If the pork is cut obliquely, it will not be broken and will not be stuffed. The pork should not be soaked in water for a long time;

3. Don't wash pork with hot water before cooking, because pork contains a kind of muscle soluble protein, which is easy to dissolve in water above 15 ℃. If it is soaked in hot water, it will lose a lot of nutrients and taste bad;

4. Pork should be cooked, because sometimes there are parasites in pork. If it is eaten raw or not fully prepared, there may be hookworms in the liver or brain.

Edible effect

It is sweet and salty in taste and flat in nature. It enters the spleen, stomach and kidney meridians. It can nourish the kidney and blood, nourish yin and moisten dryness. It is mainly used for treating heat disease, diabetes, emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, Nourishing Yin, moistening dryness, nourishing liver yin, moistening skin, benefiting two stools and stopping thirst. Pork soup can be used to make up for irritability, dry cough, constipation and dystocia caused by body fluid deficiency.

Tips

1. When buying pork, pull out one or several pig hairs and carefully look at the hair roots. If the hair roots are red, it is a sick pig; if the hair roots are white, it is not a sick pig;

2. Classical swine fever is a kind of multiple infectious disease, which is harmful to human body. This kind of meat must not be eaten. If the skin has different sizes of bleeding points, or hemorrhagic plaque, it is sick pork; if the skin is removed, you can see the fat and aponeurosis, if there are bleeding points, it can be identified as sick pork;

3. It is not suitable to drink a lot of tea after eating pork, because the tannic acid of tea and protein will synthesize astringent tannic acid protein, slow down the intestinal peristalsis and prolong the retention time of feces in the intestine, which not only causes constipation, but also increases the absorption of toxic substances and carcinogens, affecting health;

4. In the meat shop, there are often upper meat and middle meat marked separately. At this time, as long as you look at the color of the meat, you can see its softness. The same pork, whose color is red, means that the meat is older. This kind of meat is thick and hard, so it's better not to buy. The meat with light red color is softer and better quality.

5. If the pork is cooked properly, it can also become the medicine of longevity. After a long time of stewing, the fat of pork will be reduced by 30% - 50%, the unsaturated fatty acids will be increased, and the cholesterol content will be greatly reduced.

6. Once the raw pork sticks to the dirty things, it is greasy to wash it with water. On the contrary, it will get dirtier and dirtier. If you wash it twice with warm rice washing water, and then rinse it with clean water, the dirt will be removed easily; in addition, you can also take a ball of flour and roll it back and forth on the dirty meat, and the dirt will soon stick away.

7. The quality of pork is poor, it can't be cooked and tastes bad. Identification methods: 1. The skin of meat is thick and hard, with thick pores, and the boundary between skin and fat is almost indistinguishable, especially in the scapula. The fat after skin and bone removal is thick and hard, almost the same as that of meat with skin. 2. The color of lean meat is dark red, the muscle fiber is rough, the grain is clear, the moisture is less, and the connective tissue is larger.

8. Pork storage: 1. Cut the meat into pieces, put it in a plastic box, spray a layer of cooking wine, cover it, and put it in the refrigerator. It can be stored for 1 day without changing its flavor. 2. Cut the meat into pieces, then spread the meat in a metal basin, freeze it in the freezer, then wrap the meat layer by layer with plastic film, and store it in the freezer. It will not go bad for one month. 3. Cut the meat into pieces, add oil in the pot, stir fry until the meat turns color, Sheng, cool and refrigerate.

9. Because pork also contains fishy smell, so many people don't like it. This is because the fat has a long-time oil smell, and then has luster and elasticity when pressed, that is, fresh meat; if the meat is not solid and the color is not fresh, the fat contained in the meat will not taste good no matter how it is cooked. Once the fat is oxidized, it is easy to cause stomach injury I don't feel well. Pork spoilage period is three times faster than beef, so special attention should be paid to preservation.

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Chinese PinYin : Tai Cai Xiao Fang Kao