"Meat and bone tea"(qu han yang sheng mei shi rou gu cha )

"Meat and bone tea"

Introduction:

"Sometimes I'm very busy working abroad. When I have lunch, I'd like to order a piece of meat and bone tea and a dish of fried vegetables in a nearby Chinese restaurant, and a bowl of rice is a good lunch. Soup, dishes and meat and vegetables are available, which is fast and convenient. "Meat bone tea" has many ways, spring, summer, autumn and winter have different requirements for raw materials. Among them, there are dampness removing, health preserving, strong muscles and bones, as well as nourishing products for special customers. "Meat and bone tea" is also divided into Fujian and Hainan Hakkas' different methods. Fujian school focuses on nourishing, so the flavor of traditional Chinese medicine is relatively strong. Hainan school focuses on the spicy flavor of pepper. Although the methods are slightly different, the main ingredients are the same, which are pig bone and pork. "Meat and bone tea" is Fujian language. Its English name is Bak Kut the. It is one of the delicacies in Southeast Asia. It is available in Singapore, Malaysia and other places. "Meat and bone tea" is a soup made of pork and pig bone combined with traditional Chinese medicine. Its unique flavor is well-known overseas and loved by tourists and Chinese people all over the world. Among them, the most famous is the raw meat and bone tea. It is said that when the Chinese first came to Nanyang to start a business, their living conditions were so poor that they were far away from their hometown and could not adapt to the local hot and humid climate. Most of them suffered from various diseases due to their acclimatization. For example, rheumatism, malaria, summer heat, local pestilence and other tropical specific diseases are constantly eroding people's health, and also make many people with strong physique begin to get worse. After the illness, most people died overseas just for a minor illness because they had no money to cure. In order to protect themselves, people began to develop a good prescription for curing diseases, eliminating dampness and strengthening the body. Some of the older generation of entrepreneurs also know medicine. They try to cook with various local and self-contained Chinese herbal medicines, including fragrant leaves, pepper, lemon leaves, chicken bone grass, Western ginseng, bawanghua, Gastrodia elata, astragalus, angelica, medlar, dangshen, etc. they also mix several kinds of Chinese herbal medicines according to different diseases such as different seasons, climate changes and people's physical differences At that time, the Chinese people were afraid that the local people and the western colonists would say that the Chinese workers were not healthy and would be excluded from their jobs. Therefore, they called this kind of herbal soup "tea". At that time, these herbal teas developed by the sages played a great role in that period, and also provided a great guarantee for the health of the early Chinese immigrants to Nanyang. Gradually, people began to adapt to the local climate and living conditions. Once, someone accidentally put pig bone into the herbal soup. Unexpectedly, this kind of herbal soup with pig bone tastes delicious and unique. Later, people specially adjusted the ingredients of tea. After continuous improvement, they added some pork and finally replaced it with pork ribs. After several years of inheritance, it became a famous food "meat bone tea" which is now familiar to overseas Chinese. To put it bluntly, "meat and bone tea" is the same as the stewed spareribs in northern China. It only adds a lot of Chinese herbal medicines and is used to make the taste of the soup and achieve its tonic effect according to different functions and seasons. It belongs to a typical Chinese medicinal food developed and contributed by the forefathers of overseas Chinese. "Meat and bone tea" can eat meat and drink soup. It is a very delicious nourishing food. It originated from overseas but is rooted in China. The ingredients I choose for this "meat bone tea" made today are more suitable for warming up and strengthening in winter. It has a certain tonic effect. The main methods are as follows:

Production steps:

Step 1: bring the ribs to a boil in a cold water pan, and bring to a boil for 5 minutes.

Step 2: put all the spices and herbs into a piece of gauze.

Step 3: make a medicine bag and put it into a sand pot. Then put the mushroom, scallion, ginger and Codonopsis in the sand pot.

Step 4: take out the boiled spareribs and put them into the sand pot, then pour in the right amount of boiling water.

Step 5: boiled water without ribs, and then pour in the right amount of Huadiao wine.

Step 6: add a little soy sauce to the casserole.

Step 7: Sprinkle with black pepper and salt.

Step 8: add a little monosodium glutamate and stir well. Bring the sand to a boil over high heat.

Step 9: cover the pot with low heat and simmer for an hour and a half..

Step 10: when eating, put it on the table and eat it separately.

Step 11: put two vegetable hearts in the soup for color matching, and add a little minced chives or coriander to improve the taste, or not.

Materials required:

Pork ribs: 600g

Mushroom: 50g

Scallion: 40g

Ginger slices: 30g

Angelica dahurica: 2G

Ginger: 3 G

Cinnamon: 2G

Fragrant leaves: 2G

Caokuo: 1 piece

Amomum villosum: 1g

Star anise: 2 pieces

Cloves: 1g

Dangshen: 5g

Huangqi tablets: 5g

Wolfberry: 5g

Shaoxing Huadiao wine: 30g

Black pepper: 2G

Rock sugar: 20g

Salt: 5g

Old style: 10 grams

Note: the characteristics of this dish: clear soup, strong taste, ribs soft rotten meat, delicious taste, nourishing, good health in winter. Warm tips: 1. In order to make this soup, you should put less spices, especially the rich stew materials like clove grass fruit. Add one or two grams to improve the taste. 2. Traditional Chinese medicine should be put in a reasonable quantity. The commonly used ginseng are Codonopsis pilosula, Adenophora, Pseudostellaria heterophylla, Panax quinquefolium, etc. they can also be used according to season and efficacy. Medlar, yam, astragalus, Panax notoginseng, tangerine peel, Gastrodia elata, Angelica sinensis, Abrus cantoniensis, flower of overlord, polygonatum, reed root, seahorse, etc. can be used in combination. In the future, we will gradually present different methods according to season. 3. It is suggested to use Shaoxing Huadiao wine, Jiafan wine, nuerhong and other Shaoxing specialties. Rice wine from Guangdong can also be used, but it is best to use Shaoxing wine. 4, in the cooking system, we should use slow fire to cook, so that the essence should be concentrated in soup. The standard is that only the entrance can be absorbed gently, so the meat and bone can be separated best, so that a large quantity of amino acids will be absorbed easily in the soup. 5. For the sake of beauty, two vegetable hearts can be put in the soup to decorate the banquet. Like to eat coriander or chive friends, sprinkle some coriander powder can, do not put also can. This is the most suitable for winter consumption of the big spoon with Nanyang flavor food "meat bone tea" is ready, for your reference!

Production difficulty: simple

Process: casserole

Production time: several hours

Taste: other

Chinese PinYin : Qu Han Yang Sheng Mei Shi Rou Gu Cha