Hejiatuanyuan(he jia tuan yuan )

Hejiatuanyuan

Introduction:

"When it comes to pork, a frequent guest on the common people's table, whether it's a housewife or a professional chef, they will talk about its cooking methods and classic dishes for a long time. However, when it comes to food therapy, health care and how to cook pork properly, many people may only know one of them, not the other. 1. The protein of protein pork is complete protein, which contains all kinds of amino acids necessary for human body, and the proportion of essential amino acids is close to human body needs, so it is easy to be fully utilized by human body, has high nutritional value, and belongs to high-quality protein. The average protein content of pork is about 13.2%, which varies with the breed, age, degree of fatness and position of pigs. For example, different parts of pig meat, due to different degrees of fat and lean, the difference in protein content will be relatively large. For example, the protein content of pork loin meat is about 21%, rear hip tip is about 15%, rib meat is about 10%, and breast milk is only 8%. The skin and tendons of pigs are mainly composed of connective tissue. The protein content of connective tissue is 35% - 40%, and most of them are collagen and elastin. Due to the lack of tryptophan, methionine and other essential amino acids in collagen and elastin, the nutritional value of the food with pigskin and tendon as the main raw materials is low. However, it is also because it is rich in collagen and elastin, which makes this kind of raw materials become the best beauty products for women. 2. Lipids in fat pork are mainly neutral fat and cholesterol. In livestock meat, pork has the highest fat content, the composition of fat is mainly saturated fatty acids, and the melting point is higher. This is also the reason why lard is solid at lower temperature. The content of cholesterol in pork is lower than that in lean meat. Fat meat is higher than lean meat, and viscera is higher, which is about 3-5 times of lean meat. The content of cholesterol in brain is the highest, which can reach 2000 mg per 100 g. Although cholesterol has a wide range of physiological functions in the human body, it is also the main component of thrombosis and stones. Therefore, excessive intake of high cholesterol food will lead to arteriosclerosis and increase the incidence of hypertension. 3. Carbohydrate the carbohydrate in pork mainly exists in the form of glycogen in muscle and liver. Besides protein and fat, pork also contains calcium, phosphorus, iron, thiamine, riboflavin and nicotinic acid. Pig lean meat also contains hemoglobin, can play the role of iron, can prevent anemia. Therefore, the absorption of hemoglobin in vegetables is better than that in lean meat. 4. Some flavoring substances can be dissolved in pork during cooking. These flavoring substances are extracts, including nitrogen-containing extracts and non nitrogen-containing extracts. The nitrogen-containing extracts include nucleotides, inosine, free amino acids and purine bases. The composition of the extract is closely related to the flavor and taste of meat, especially the content of nitrogen-containing extract has an important effect on the thick and fresh taste of broth. Generally, the extract can promote appetite and increase the secretion of digestive juice, which is conducive to digestion and absorption. Annex: nutrients per 100 grams of pork (lean): calories (143.00 kcal), protein (20.30 g), fat (6.20 g), carbohydrate (1.50 g), vitamin A (44.00 μ g), thiamine (0.54 mg), riboflavin (0.10 mg), niacin (5.30 mg), vitamin E (0.34 mg), calcium (6.00 mg), phosphorus (189.00 mg) and sodium（ 50 mg), magnesium (25.00 mg), iron (3.00 mg), zinc (2.99 mg), selenium (9.50 mg), copper (0.11 mg), manganese (0.03 mg), potassium (305.00 mg) and cholesterol (81.00 mg). 2、 Traditional Chinese medicine believes that pork is smooth and sweet in nature, and has the effects of moistening intestines and stomach, generating fluid, tonifying kidney qi, and relieving heat toxin. It is mainly used for treating heat disease, dampness and emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing Yin, moistening dryness, nourishing liver yin, moistening skin, promoting urination, and stopping thirst. Pork soup can be used to make up for dryness, dry cough, constipation and dystocia caused by lack of body fluid. 3、 It is suitable for people 1. Generally healthy people and people with diseases can eat it, but if they eat too much, they will take in too many calories, and the excess calories will be converted into fat and stored in the human body, which will lead to obesity, and obesity is prone to a variety of diseases; eating too much or cold food will easily cause gastrointestinal fullness or abdominal distension and diarrhea; eating too much or cold food will easily cause abdominal distension and diarrhea; For fat and lard, patients with hypertension or hemiplegia, deficiency of cold in stomach and intestines, deficiency of body fat, excessive phlegm and dampness, and persistent food, they should eat with caution or less. 2. It is suitable for people with deficiency of Yin, dizziness, anemia, dry cough without phlegm, dry stool, and malnutrition; 3. People with excessive damp heat, excessive phlegm and greasy tongue coating should avoid eating pork. 4. Pigskin and pig's hoof have the effect of "harmonizing Qi and blood, moistening skin and beautifying". Women who love beauty can eat more pigskin and pig's hoof. 4、 Reasonable cooking and eating 1. There are many ways to eat pork, and the cooking method is dazzling. From the perspective of nutrition and health care, stewing, boiling and steaming are the best, while frying and baking are the worst. Because under the high temperature of frying and roasting, the protein of meat will be denatured to produce carcinogenic chemicals such as benzopyrene, so it should be avoided as far as possible. Charred meat can not be eaten. The rotten meat is easy to digest. The protein is hydrolyzed into amino acids and dissolved in the soup. The soup is not only delicious, but also nutritious. Moreover, after 4-5 hours of stewing, the cholesterol content in the meat can be reduced by more than 50%. 2. 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 nutrition, and the taste is not good. Pork should be cooked, because sometimes there are parasites in pork. If it is eaten raw or not fully conditioned, it may parasitize Taenia solium in liver or brain. 3. Pork is an acidic food. In order to maintain a balanced diet, it is advisable to mix some basic foods such as beans and vegetables, such as potatoes, radish, kelp, Chinese cabbage, taro, lotus root, agaric, tofu, etc. 4. Food restriction: 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. (5) eating taboo: (1) milk and lean meat are not suitable for eating together, because milk contains a lot of calcium, while lean meat contains phosphorus. These two nutrients can not be absorbed at the same time, which is called "phosphorus calcium mutual restriction" in foreign medical circles. Only when the ratio of calcium to phosphorus is between 1 ∶ 1 and 1 ∶ 1.5, can the absorption be promoted. (2) It is not suitable to drink a lot of tea after it is suitable for 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. It is not only easy to cause constipation, but also increases the absorption of toxic substances and carcinogens, affecting health. On New Year's day, when the family is reunited ~ ~ I'll introduce my pork recipe to you ~ ~ ~ I choose steaming, so it's not greasy, and it can also adjust the big fish and big meat in the festival. Greasy will hurt my stomach. "

Production steps:

Step 1: prepare all the ingredients, pork, carrot, cornmeal, egg, onion, ginger and garlic

Step 2: every time I make dumplings and a small amount of meatballs, I like to chop my own stuffing. It's delicious to make a small amount of stuffing, and it's not very troublesome

Step 3: chop the onion and ginger into the meat

Step 4: prepare an egg, break the egg, and put the chopped meat in the bowl

Step 5: add two handfuls of egg liquid, two tablespoons of raw meal, chicken essence, salt and salt, one teaspoon for each, twenty-three spices and one teaspoon for each.

Step 6: mix the stuffing and set aside

Step 7: put on disposable gloves, divide the meat into meatballs, prepare to steam in the pot, leave a small piece of meat, and finally make meat sauce.

Step 8: cook the vermicelli in water

Step 9: put the cooked vermicelli in the cold white open to cool and tighten.

Step 10: control the water of vermicelli and cut them with scissors. I hope it won't be too broken to control the degree.

Step 11: wrap the balls with vermicelli and steam them over high heat. Remember, it's time to steam for half an hour.

Step 12: seasoning, add water to the pot, add chicken essence and salt

Step 13: add chopped carrots, add wet starch, make juice and pour on the balls

Step 14: take one from the middle of the steamed ball bar and put the rest of the fans in the middle

Step 15: cut off the prepared millet pepper and sharp pepper. spare.

Step 16: stir fry the stuffing left in front, add millet pepper and sharp pepper, pour the juice of the ball together

Step 17: add the sweet chili sauce, make another sauce and pour it on the plate

Step 18: done. In this way, the surrounding meatballs taste fresh and salty, and the middle vermicelli taste fresh and spicy. This dish is based on the combination of meat and vegetables. Vermicelli can be eaten in two ways, with two colors and two flavors on the plate.

Step 19: finished product drawing

Step 20: finished product drawing

Materials required:

Pork: one jin

Small fans: moderate

Egg: one

Raw meal: moderate

Onion and ginger: moderate

Pepper: two

Millet pepper: Three

Carrot: moderate

Salt: a spoonful

Chicken essence: a spoonful

Oyster sauce: 1 teaspoon

Sweet chili sauce: a spoonful

Twenty three incense: a spoonful

Note: fans cut to grasp the cut density, to fit the whole package on the ball, the family group yuan, do a good job, I hope you are lucky in the year of the Dragon ~ ~ ~ happy festival

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : He Jia Tuan Yuan