There are many allusions to Chinese celebrities and dishes, but there are not many who can make a systematic series of dishes like Su Dongpo with his own name. Open the restaurant's dishes, many restaurants have a Dongpo meat, the order rate is not low, and many restaurants take Dongpo meat as a signature dish.
The dishes named after "Dongpo" that are now circulating include Dongpo meat, Dongpo cake, Dongpo fish, Dongpo cuttlefish, Dongpo tofu, Dongpo tea and so on. Many cuisines have Dongpo cuisine, and they all say that they are authentic, which is related to Su Dongpo's career, and he has been an official in many places, and the local people have taken Dongpo cuisine as their own local cuisine.
Su Shi (1037~1101), zi zhan, was a famous writer and calligrapher of the Northern Song Dynasty. He is a native of Meishan County, Sichuan Province, who has been studious since childhood, and studied at home with his mother Cheng Shi before he was 20 years old, and also learned to farm and cook, calling himself "Shi Nong", laying the foundation for his later love of cooking. Dongpo cuttlefish is Su Dongpo when he was studying at home, often went to the river to wash brushes, and the old and reasonable East became black, and there was also the famous dish of Dongpo cuttlefish.
Like Dongpo cuttlefish, Dongpo elbow is also an undisputed Sichuan dish. Dongpo loves to eat meat, he has a lot of research on cooking, authored "Ode to Pork", "Old Food Fu", "Vegetable Soup Fu" and other poems, once personally cooked, created Dongpo soup, jade infiltration soup, in Huangzhou summed up the thirteen character recipes of roast pork.
Some time ago, the chase drama "Love Man Courtyard" had a section of He Yuzhu went to the big leader's home to cook, doing traditional Sichuan cuisine, fish fragrant meat shredded, kung pao chicken diced, back to the pot meat, and the finale last week was Dongpo elbow.
<h1 class="pgc-h-arrow-right" > Dongpo elbow the color is brownish red, soft and tender slag, and the watercress flavor is strong</h1>
Ingredients: 1 pork knuckle (about 1250 g).
Seasoning: 300 grams of fresh soup, 50 grams of chives, 50 grams of ginger, 150 grams of watercress, 0.5 grams of refined salt, 50 grams of garlic, 25 grams of sugar, a few drops of vinegar, 0.5 grams of monosodium glutamate, 2 grams of sesame oil, 200 grams of rape hearts.
method:
1: Use the fire to remove the pig hair, boil it in a pot of boiling water, and scrape the black film on the pig skin.
2: Put the pork knuckles into the soup bowl, 25 grams of ginger, 25 grams of chives, 25 grams of chives, 250 grams of fresh soup, and steam for 3 hours until the meat is soft.
3: Remove the bones from the pork knuckle, cut 25g of ginger and garlic into fine pieces, chop the green onion into green onions, chop the watercress finely, mix in a bowl, and then add sugar, monosodium glutamate, salt, sesame oil, 50 grams of fresh soup, vinegar and evenly into a sauce.
4. Clean the rapeseed heart. Pour water into the pot on the heat, boil salt and salad oil, hold the leaves of the rapeseed heart, first put in a stem, about 30 seconds to completely put the rapeseed into the pot, rinse the water for 1 minute and the rapeseed heart can be broken.
5: Put the rape hearts into a sea bowl, put the steamed pork knuckle in the sea bowl, and pour the sauce on the noodles.
<h1 class="pgc-h-arrow-right" > Dongpo elbow practice tips:</h1>
1, pork knuckle steaming time to long, the finished product must be soft. Elbows are boneless and then served, so they taste better and taste better.
2, the proportion between each seasoning should be well matched.
3, the configuration of the seasoning, you can put on the fire to fry, and then poured on the elbow, the taste will be different.
Su Dongpo likes to eat pork and is also good at cooking pork dishes, plus he is a world-famous poet, writer and painter. Although Su Dongpo had no ambitions, every time he went to a place to become an official, he was deeply loved by the people, as can be seen from the stories of Dongpo meat and Dongpo's return of meat.
The so-called "Dongpo cuisine" is not only a dish, but also a staple food. Dongpo meat, Dongpo cake, Dongpo fish, Dongpo cuttlefish, Dongpo tofu, Dongpo tea and so on. Su Dongpo believes that after eating after hunger, even coarse tea and light rice are sweet, sweet and delicious like mountains and treasures of the sea. When you are full, you have to eat it reluctantly, even if the delicacies are in front of you, you can't swallow. This is the same as what people say now about eating and drinking, not overeating.
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