[white meat with mashed garlic] appetizer in summer(suan ni bai rou xia tian de kai wei mei shi )

[white meat with mashed garlic] appetizer in summer

Introduction:

"White meat with garlic sauce is delicious, and it has high nutritional value. Because once the allicin contained in garlic and vitamin B1 contained in lean meat are combined, the original water solubility of vitamin B1 will become fat solubility, so that it can easily pass through various membranes in our body, and the efficiency of its absorption will increase several times. And garlic has a strong antibacterial effect, summer is the season of high incidence of intestinal diseases, eating garlic is conducive to sterilization. And this dish does not need to open oil pot, the taste is spicy and delicious, strong garlic flavor, fat but not greasy. At the same time, this dish also has the effect of invigorating the spleen, appetizing, tonifying qi and conditioning, so it is very suitable to eat in summer

Production steps:

Step 1: get the materials ready. Slice ginger and scallion, wash pork.

Step 2: put cold water into the pot, add ginger, scallion and streaky pork, bring to a boil over medium heat and simmer over low heat for about 8 minutes.

Step 3: take out the meat, cut it in half, and see that the meat is slightly pink in the middle. Then put the meat back into the pot, turn off the heat and simmer for about 10 minutes. (do not open the lid at this time.) Then take it out and cut it into thin slices after cooling.

Step 4: press garlic into mashed garlic.

Step 5: add soy sauce, Lee Kam Kee steamed fish soy sauce and broth into the pressed garlic bowl, and mix well to make a dip.

Step 6: slice the cucumber with a peeler.

Step 7: put the cucumber slices on the plate, and put the damaged slices in the middle as the bedding for the meat.

Step 8: spread the sliced pork slices on the cucumber in the middle one by one, and then pour on the dipping material to taste.

Materials required:

Pork: 200g

Garlic: 1

Cucumber: Half Root

Ginger: moderate

Scallion: right amount

Soy sauce: 5 tbsp

Lee Kam Kee steamed fish soy sauce: 1 tbsp

Broth: 1 tbsp

Note: 1. Do not overcooke the meat, otherwise it will affect the taste. 2. When slicing meat, wait for the meat to cool thoroughly before slicing. Otherwise, the meat will come loose easily. 3. Slice the meat as thin as possible. 4. Patients with warm garlic, excessive fire due to yin deficiency and chronic gastritis ulcer should be cautious. People with liver disease, eye disease and non bacterial diarrhea are also not edible.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Suan Ni Bai Rou Xia Tian De Kai Wei Mei Shi