Aftertaste of fried pork(hui wei nong jia xiao chao rou )

Aftertaste of fried pork

Introduction:

"Nutritional value" traditional Chinese medicine believes that pork is smooth and sweet in nature, and has the effects of moistening intestines and stomach, generating body fluid, tonifying kidney qi, and relieving heat toxin. It is mainly used for treating heat injury, diabetes and emaciation, kidney deficiency and weakness, 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. 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 (stroke), deficiency cold of stomach, deficiency fat body, 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. 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. "

Production steps:

Step 1: cut the raw materials and reserve them.

Step 2: cut into thin slices of pork, stir fry in low heat, stir fry out the fat inside the oil, stir fry until both sides of pork slightly yellow.

Step 3: stir fry pork until slightly yellow, add pepper and shredded ginger, and slowly fry it over low heat.

Step 4: add a spoonful of Pixian Douban sauce and stir fry.

Step 5: stir fry the flavor of bean paste, add green and red persimmon pepper and onion, a little salt, chicken essence out of the pot.

Step 6: have a good appetite

Materials required:

Streaky pork: moderate

Green persimmon pepper: 1

Red persimmon pepper: 1

Garlic: right amount

Onion: half

Salt: right amount

Shredded ginger: right amount

Pixian bean paste: a spoonful

Zanthoxylum bungeanum: right amount

Chicken essence: appropriate amount

Note: add less salt to this dish, because Pixian Douban sauce is salty. If you add more salt, the dish will be salty.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Hui Wei Nong Jia Xiao Chao Rou