Braised pork is one of the hot dishes, with pork belly as the main ingredient, and the cooking skill of braised pork is mainly casserole. Braised pork is a famous local dish, which fully embodies the characteristics of this local dish "thick oil red sauce" The taste belongs to sweetness. Braised pork is fat but not greasy, and no one doesn't like the attractive smell, unless it is Hui nationality or naturally doesn't like pork.
Braised pork also has certain nutritional value: Chinese medicine believes that pork is warm and sweet, and has the effects of moistening stomach, promoting fluid production, invigorating kidney and qi, and clearing away heat and toxic materials. It is mainly used to treat body fluid injury caused by fever, thirst, emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonic deficiency, nourishing yin and moistening dryness, nourishing liver and yin, moistening skin, diuresis and quenching thirst. Pork soup can make up for the symptoms such as irritability, dry cough, constipation and dystocia caused by insufficient body fluid. Pig skin and trotters have the effect of "harmonizing qi and blood, moistening skin and beautifying", and ladies who love beauty can eat more pig skin and trotters. Look, braised pork is very nutritious!
However, some people can eat braised pork, while others can't eat too much: 1. Generally healthy people and people with diseases can eat it, but eating too much will make people consume too many calories, and the excess calories will be converted into fat and stored in the human body, which will lead to obesity, which will easily lead to many diseases; Eating too much or cold food is easy to cause gastrointestinal fullness or abdominal distension and diarrhea; For fat and lard, people suffering from hypertension or hemiplegia, stroke, stomach cold deficiency, fat deficiency, excessive phlegm and dampness, and indigestion should use it with caution or eat less; 2. Braised pork is suitable for people with yin deficiency, dizziness, anemia, dry cough and phlegm in the elderly, dry stool and malnutrition; 3. People with heavy damp and heat, excessive phlegm and greasy tongue coating should not eat pork. Therefore, no matter how delicious things are, there are also fly in the ointment.
Understand the nutrition of braised pork and its suitability for people, and then I will talk about the simple method of braised pork! The main ingredient of braised pork is pork belly, and the seasoning is ginger, onion, star anise, fragrant leaves, peanut oil, soy sauce, sugar, salt, monosodium glutamate and brown sugar. Although the raw materials of braised pork are quite simple, the whole production process is somewhat complicated and time-consuming. But as the saying goes, "Slow work makes fine work" and "You can't eat hot tofu if you are impatient". If you don't have so much time to spend, the taste of braised pork will not be authentic: soaking in cooking wine 15 minutes, boiling on high fire for 30 minutes, stewing on low fire for 60 minutes, and collecting juice in an iron pot for 30 minutes.
This is my favorite braised pork-tender and delicious braised pork!
2. Imitate the first paragraph of Laba porridge and write a kind of food you like. Today is the eighth day of the twelfth lunar month, so we should drink Laba porridge.
Laba porridge is a very special food. China has been drinking Laba porridge for more than 1000 years.
It first started in the Song Dynasty. Every household has to do it.
Legend has it that in some monasteries, before the eighth day of the twelfth lunar month, monks held alms bowls along the street and cooked the collected rice, chestnuts, dates, nuts and other materials into Laba porridge and distributed it to the poor. Legend has it that eating it can get the blessing of Buddha, so some poor people call it "Buddha porridge"
No wonder this kind of porridge has various materials and is very delicious! The day before, grandma was busy cooking this porridge. Grains such as yellow rice, black beans, red dates and peanuts are soaked in cold water.
Just looking at it reminds people of delicious food. Early in the morning, grandma made a stove out of wood, made a disaster, added water and gently put the prepared food in. The pot immediately turned into a colorful world, colorful and emitting a slight fragrance.
Grandma gently stirred with a big spoon, and the pot immediately churned. Grandma covered the pot with satisfaction and went to watch TV, but I was still very interested and waited carefully. Now I finally understand why grandma uses charcoal. The fire dyed with charcoal is very soft and gently sets off the bottom of the pot, so the porridge will be more sweet and delicious.
The charcoal extends downward bit by bit, so I push it forward. For our delicious food, solid wood turned to ashes. After more than an hour, white gas emitted from the edge of the pot cover and the pot made a banging sound. I shouted excitedly, and my grandmother came and patted me on the head. "Wait, I'm coming, you greedy kitten!" She lifted the lid and the water in it almost disappeared. Small bubbles appear from time to time between tangled rice grains, like volcanic eruption.
Swelling red dates float on it, like a group of cute fat dolls. Grandma and I are all smiling. "All right!" Before I finished speaking, I put out my bowl chopsticks and woke up my family.
The whole family sat around a table. Everyone has a bowl of fiery red Laba porridge in front of them. I can't wait to have a bite. Wow! This porridge is waxy and delicious! There is a little bit of smoothness, like singing when eating jelly. Attractive red dates are even more sweet and delicious ... A bowl of porridge makes the whole person warm and harmonious, and the cold in winter is swept away.
The fairy tale says: "Laba porridge is delicious and nutritious, and it can also increase happiness and prolong life." Alas, if every day is Laba Festival, I wish I had Laba porridge every day.
3. Laba porridge written by the author makes people linger. Please write down your favorite food as in the first paragraph. There is a custom in northern China. On holidays, you always eat jiaozi, especially on New Year's Eve. After the whole family pays a New Year call, they sit around and chat.
This delicious jiaozi naturally has many steps. Chop vegetables and meat first, mix them together to make stuffing, including Chinese cabbage and pork stuffing, leek and egg stuffing, and three fresh stuffing, but my favorite is carrot and mutton stuffing, because it is rich in nutrition. Then, stir the noodles until they are not soft or hard, then cut them into long strips and divide them into small noodles. Everything is ready, and now it's time to pack. First put the stuffing in the middle of the dough with a spoon, then pinch a corner from the middle, and then pinch it from both sides in turn, one by one on the chopping board, like a neat team. I packed one, too, but I couldn't stand it there and lay there like I was sick. Grandma saw it and quickly took jiaozi, made some modifications and gave it a whole plastic surgery. Then pour the jiaozi into the pot in turn along the edge of the pot, and push it with a shovel, so it won't stick together. Boil the water again and it will be cold after three times. At this time, jiaozi rose from the bottom of the pot to the bottom, round and attractive. The last step is to take out the delicious jiaozi, put it on a plate for the whole family to enjoy, and add some spices such as vinegar and sesame oil, which smells delicious.
This is my favorite jiaozi, because it has both meat and noodles, is nutritious and delicious, and the family can eat their favorite meals together, which can also increase the atmosphere, but most importantly, it can make me grow up in practice.
4. Write a favorite food according to Shen Congwen's Laba Porridge. I was born in the north. Our crops are wheat, peanuts, soybeans and sorghum. My favorite food is all kinds of wheaten food.
I like to eat steamed bread made of wheat best. Steamed buns are dough made of wheat with stuffing, which originated in Sichuan. According to legend, it was invented by Zhuge Liang of Shu Han during the Three Kingdoms period. Steamed buns smell good and taste better.
Steamed buns are usually made of flour, and the size varies according to the size of the stuffing. The smallest one can be called steamed buns, followed by medium steamed buns and big steamed buns. And soup packets.
Steamed buns not only have a wide variety of fillings, but also can be made into different patterns. According to the different shapes and characteristics, it can also be divided into steamed buns, crystal buns, barbecued buns, milk yellow buns, fried buns and sugar triangles.
My children also love to eat sugar triangle, which is sweet and favorite when I was a child.