1. "Mao's Braised Pork"
Chairman Mao's love of braised pork is well known to the world, so braised pork, also known as Mao's braised pork, is a unique staple dish of the Hunan cuisine series, and is also one of the eight famous dishes at the chairman's banquet, which has been passed down to this day and has been favored and loved by the world. According to historical records, when Chairman Mao was commanding the three major battles, he once said to the guard Li Yinqiao: "As long as you give me a meal of braised pork every three days, I will have the energy to defeat the enemy." It can be seen that braised pork is not only sweet and delicious, but also how powerful its "material becomes spiritual" is!
Method:
The cooking characteristics of braised pork are: simple ingredients and complex production. It takes not only time, but also patience. "Slow work out of small work"; "impatient to eat hot tofu", only by paying enough time and patience can you make an authentic and satisfactory braised pork.
1. Wash the pork belly and soak it in water (about 4 hours or so, soak the blood water as much as possible, change the water every hour during the period), soak it, and then fish out the pork belly and cut it into small cubes of 3-4 cm for later.
2, put an appropriate amount of rock sugar in the pot, add an appropriate amount of water, slowly simmer over low heat, simmer while stirring with a spoon until the rock sugar is completely melted and boiled to a golden brown, add an appropriate amount of water to stir evenly and then set aside (you can also use sugar water).
3: Blanch the pork belly in cold water until the water boils and changes color, remove and wash the foam with warm water.
4: Put a small amount of cooking oil in the pot, pour the pork belly and stir-fry over low heat, fry until the pork belly becomes golden brown (the fat in the pot becomes more) and then turn off the heat and drain the oil for later.
5: Put a little bottom oil in the pot, add cinnamon, star anise, coriander leaves, green onion, ginger and garlic to fry the aroma, add pork belly and stir-fry.
6: Pour in a small amount of cooking wine, add salt to taste, pour caramel water, then pour boiling water until the pork belly, open the pot and cover the pot and turn the lid to simmer for 1 and a half hours, and then turn on the high heat to continuously stir-fry and collect the juice.
II. "Dongpo Meat"
Dongpo meat is a Zhejiang cuisine, a dish named after Su Dongpo.
Su Dongpo was a famous poet and calligrapher of the Northern Song Dynasty in China, and also studied cooking dishes. When he went to Hangzhou to be too punctual, because he organized migrant workers to build a in the West Lake, so that the crops were harvested year after year, the people in the city, in order to thank him, carried pigs and wine to pay homage to him. After that, the family was asked to cut the pork into cubes, burn it to a red barley crisp, and then give it to them one by one according to the roster of migrant workers for the New Year. In addition to being grateful and loved, the people called the meat "Dongpo meat". At that time, there was a large restaurant in Hangzhou, which first hung up the sign of "Dongpo Meat", and killing ten big fat pigs every day was not enough to sell. Other restaurants followed suit, so both large and small restaurants listed Dongpo meat. After that, the people promoted "Dongpo meat" as the first famous dish in Hangzhou, and it has long been famous at home and abroad.
The beauty of Dongpo meat has its own "Dongpo poem" as evidence: "Huangzhou good pork, the price is as cheap as dung." The rich cannot eat, and the poor cannot cook. Slow fire, less water, when the fire is enough, he is beautiful. The meaning is that when cooking, the heat should be small, simmer for a long time (2 to 4 hours), and the water should not be too much (too much water is cooked into broth). Coupled with the mellow aroma of Shaoxing rice wine, the fat meat stewed is naturally a unique flavor dish.
1. Wash the pork belly, put it in hot water for 5 minutes, fish it out and let it dry for a while, then cut into cubes (size according to your own) for later;
2. Cut into sections of rice wine, soy sauce, sugar and green onion, slice ginger and set aside;
3. Place the ginger and green onion in a casserole dish and place the pork belly in the casserole dish with the skin facing down. Pour in the rice wine and soy sauce, then add the sugar, bring to a boil over high heat, reduce the heat and simmer for 2 hours; skim off the oil, put the skin face up into a special small container, put hot water in the pot, cover it in the steamer basket, and steam for 30 minutes on high heat until the meat is crispy.
Nutritional value of eating "Mao's braised pork" and "Dongpo meat":
In modern society, some people, especially the elderly, often associate eating fat meat with "rich diseases" such as hypertension, hyperlipidemia, and obesity, and have the feeling of "talking about meat discoloration". However, modern life management and scientific health experts have clearly pointed out that the frequent consumption of "Mao's braised pork" and "Dongpo meat" is conducive to strengthening the body and longevity. This is mainly because: fat meat after a long time of simmering, its saturated fatty acids can be reduced by 30% to 50%, cholesterol can be reduced by 50% to 60%, so that the arachidonic acid in the fat meat and linoleic acid, linolenic acid to produce prostaglandins with important physiological functions; the long chain unsaturated fatty acids in fat meat are related to the growth and development of the human brain and nerve tissue, and the body's efficient thinking activities are guaranteed by high-quality fat. Therefore, the brain phospholipids and unsaturated fatty acids in fat meat are an important brain nourishing substance.
Dear fans, followers and readers, if you want to be brain-healthy and extremely smart, eat "Mao's Braised Pork" and "Dongpo Meat" often (learn from Chairman Mao Zedong, eat it at least 2 times a week)!
3. "Pot Wrapped Meat"
Historically, "pot bun meat" is a very unusual dish, which combines the saltiness of northern cuisine with a bit of Western flavor sweetness and sourness. It is said that the taste of this dish is also related to "international relations".
At that time, as an important official institution in the north, guandao yamen often needed to entertain foreign guests, especially Russian guests. Russians like sweet and sour taste, and the salty and strong taste of northern cuisine is not very adaptable to them. In order to better connect with the big-nosed foreigners, Daotai issued instructions for the chefs to change their tastes. At that time, Zheng Xingwen, the chief chef of the First Daotai Du Xueying of the Binjiang Provincial Bureau
After much thought, I changed the original salty taste of "charred meat slices" to sweet and sour dishes. As a result, this dish was very much enjoyed by Russian guests. Zheng Xingwen named this dish "Pot Fried Meat" according to the cooking procedure of this dish. The Russian population is not right, and after a long time, it has evolved "pot pop meat" into "pot wrapped meat".
1. Slice the meat and marinate with pepper, cooking wine and salt for half an hour;
2. Mix the starch with warm water, leave it for 30 minutes, pour out the water on the surface of the starch, and add a little oil, sugar, vinegar, tomato sauce, and a little salt to the starch paste;
3. Dip the meat slices with dry starch, then dip in the paste, fry the oil temperature 50% hot, fish out after setting, put the meat slices into the meat slices for about 2 minutes when the fire oil is slightly smokey, and then fry them for about 2 minutes; a little oil, green onion, ginger stir-fry, pour in sugar and vinegar juice, pour in the meat slices when the juice is viscous, the sauce is hung with meat slices, then put the carrot shreds into the stir-fry plate, and then sprinkle with coriander to decorate.
IV. "Shabu Lamb"
There are many theories about the cooking origin of "shabu lamb", but it is more credible to say that it originated in Genghis Khan's cuisine, when people mainly ate mutton, and the main method was to cook the whole piece of lamb in a large pot. Once, due to the urgency of the situation, it was necessary to quickly eat and set off to fight, and the soldiers were in a hurry, cutting the slightly frozen lamb into pieces with a knife, throwing it into boiling water, fishing it out and dipping it to eat, originally intended to fill their stomachs as soon as possible, and the result became a favorite dish of posterity. After continuous improvement, the large iron pot was replaced by a refined small copper pot, and its condiments were made of the products of the Central Plains, namely sesame paste, leek flowers, soy sauce tofu, etc., to make the taste of shabu lamb more delicious.
"Shabu lamb", also known as "mutton hot pot", is a traditional flavor of Beijing, with a long history, known for "fine selection of ingredients, thin and uniform meat slices, and diverse seasonings".
1. Use the small tailed sheep produced in Jining, Inner Mongolia, only use the meat of 5 parts such as "upper brain", "small three forks" and "cucumber strips", and remove the bones and bones, freeze and compact, and slice the code in the dish for backup;
2. Its condiments are made of central Plains products, namely sesame paste, leek flowers, soy sauce tofu, etc.;
3. When eating, remove the lamb slices while the water is boiling, and when it turns white, take it out and enjoy it with the condiments.
V. "Peking Duck"
Peking duck is a famous Beijing dish with a world reputation, which originated in the Ming Dynasty.
After Zhu Yuanzhang established the capital nanjing, the imperial chef of the Ming Palace used the thick and succulent lake duck of Nanjing to make dishes. In order to increase the flavor of duck dishes, the chef uses charcoal to bake, and after the dish is cooked, the duck eats crispy, fat but not greasy, and is praised by people, that is, it is named "roast duck" by the court.
When the Ming Dynasty moved its capital to Beijing, it brought roast duck technology to Beijing and was further developed. Because the stuffed duck from Yuquan Mountain is used when making it, the skin is thin and the meat is tender, and the taste is better. Roast duck soon became a national dish. Two famous roast duck restaurants in Beijing, "Cheap Shop" and "Quanjude", were opened during the Ming Dynasty. "Roast duck" became a treasure in the homes of the Beijing government during the Ming Dynasty.
In the Qing Dynasty, officials often bought Peking duck for the emperor and his relatives to enjoy. According to the "Miscellaneous Records of the Bamboo Leaf Pavilion", "On the birthday of relatives, they will be sent with roasted ducks." It can be seen that roast duck also became a must-send gift for the exchanges between the nobles and nobles at that time. Another "Remembering Kyoto Words" wrote: "RememberIng Kyoto, filling the duck crown in the middle." The stew is fat and beautiful, and the cannon is especially good. ”
The flavor characteristics of "Beijing roast duck": red color, tender meat, mellow taste, fat but not greasy, known as "the world's delicacy" and well-known at home and abroad, especially Beijing "Quanjude Roast Duck Shop" with "ID card" roast duck is even more unique.
Peking duck is made by roasting Peking duck with Peking duck as the main ingredient.
Preparation: Before roasting, the duck is first washed with hair, the internal organs are removed, and then the air is pressed between the skin and the meat to separate the skin and meat, and then the duck body is coated with malt syrup and dried (the whole duck is dark red).
How to bake: Before sending the duck to the oven, pour boiling water into the duck chamber and wait until the duck is cooked before releasing the boiling water. The oven is fueled by hardwoods such as dates, peaches and pears, which are low smoke and fragrant, and the fire is warm but not strong. Each duck is roasted for about 40 minutes.
How to eat: one is to slice the roasted duck into slices while it is hot (you can not divide the skin and meat, slices with belt meat, you can also separate the skin and meat, first slice the skin and then slice the meat), dip the sweet noodle sauce, add green onion white, cucumber strips, and eat it with a special lotus leaf cake; the second is to mix the soy sauce and garlic paste well, and eat it with the baked duck roll; the third is to eat sweet, you can dip it in white sugar; the fourth is to eat the roast duck meat with hollow sesame roast cake, which tastes excellent; fifth, the duck rack with clean meat can also add cabbage and winter melon to cook soup, which has a unique flavor.
6. Steamed Wuchang fish
"Wuchang fish" is produced in Ezhou City, Hubei Province (called Wuchang in ancient times), commonly known as Tuantou bream. "Wuchang Fish" as early as the Three Kingdoms period more than 1700 years ago, has been well-known in the north and south of the river, with Wuchang Great China Restaurant is the most famous. Its representative dishes include "steamed Wuchang fish", "sea cucumber Wuchang fish", "oil braised Wuchang fish", "Moutai Wuchang fish", etc., especially "steamed Wuchang fish" is more popular, fragrant, tender and fresh meat.
In particular, after the publication of Chairman Mao Zedong's famous poem "Only when you drink Changsha water, and then eat Wuchang fish", Wuchang fish became more famous in the world.
1. Remove the Wuchang fish (fresh tuantou bream) (weighing about 800 grams) and wash it, shave the knife flowers on both sides of the fish, sprinkle with fine salt, smear shao wine into the plate, and sprinkle shredded shallots, ginger shreds and red pepper strips on top of the fish;
2. Put the pot on high heat, add water to boil, steam the whole fish on the plate for about 10 minutes, steam until the fish eye protrudes, the meat is soft, about 15 minutes or so out of the pot;
3. Put the wok on high heat, pour the oil and heat it, add the original juice of the steamed fish, bring the chicken soup to a boil, add MSG and chicken fat, pour on the fish, sprinkle pepper and spring onion and serve.
Ladies and gentlemen, in the course of fighting natural disasters (anti-epidemic, flood-fighting, storm-fighting, etc.), eat more delicious dishes with interesting historical dishes, and strive to win a complete and complete victory with high morale and spirit!
Thank you!