Jiangxi camphor tree, back to the wild face of the river, on the verge of the Ganjiang River, its name is derived from the ancient "Nie You shooting deer" legendary story, so there is also the "Deer River" said.
With the convenience of terrain and transportation, Chinese medicinal materials such as citrus shells and tangerine peels produced along the banks of the Yuan River and the Ganshui River estuary along the river have been entered into the imperial palace as "tributes" as early as the Song Shenzong years.
Later, with the expansion of the scope of trade of camphor medicine merchants, its reputation was greatly enhanced. Followed by the gradual rise of medicinal food culture, camphor tree medicinal food follows the modern health concept of "medical food homology, medicinal food with the same function", and has developed more than 100 medicinal diets such as cold mix citrus shell, cordyceps dried sautéed beef shredded, tianma boy chicken, etc., and the unique production techniques of these medicinal diets have also been included in the provincial intangible cultural heritage list.
Speaking of medicinal food, a dish in an old local restaurant called "Boiled Pork Belly from Huaishan Mountain" is very popular with everyone. Qi Shi dispels dampness and strengthens the spleen, Huaishan moisturizes the lungs and nourishes the face, pork belly nourishes the stomach, in short, each flavor of the ingredient has its own edible effect.
The pork belly stew in Huaishan is quite similar to the famous spleen food recipe "Four Gods Soup" in Chinese medicine, except that it lacks the two medicinal herbs of Poria and Lotus Seed. The soup is a soup made from poria, Huaishan, lotus seeds and coix (or coix seeds) that are brought together and have many benefits for the human body, such as spleen, beauty, and dryness.
Chef Camphor, who has 22 years of cooking experience, has been making this medicinal meal for diners all year round, and see how he makes it.
【Ingredients】
Pork belly, mustard fruit, Huaishan, goji berries, pig keel.
【Directions】
1. Handle pork belly. First wash the pork belly with water, put it in flour and repeatedly scratch and wash, remove the mucus on the surface, then put it in boiling water and cook for 2-3 minutes to remove the fishy gas, then fish it out, and then rinse it with running cold water to skim off the stray foam.
Pork belly is a common ingredient in our lives, but also a lot of food know how to eat the favorite of the hungry, according to Chinese medicine "to shape complement", pork belly is a good product to supplement the spleen and stomach, since ancient times, pork belly is regarded as a "tonic", is the main ingredient of medicinal food, can strengthen the spleen and appetizer, supplement and not dry.
The pork belly in the wet market is generally fresh, and we should pay attention not to pick too white when choosing the pork belly, which may have been bleached. Pork belly as a sewage, do not store and eat, it is best to eat fresh, otherwise it is not conducive to health.
Although pork belly is delicious, it is not easy to eat to the mouth, because its taste is very heavy and difficult to remove. Pork belly is the stomach of the pig, a collection of grains, if not clean, the taste of the average person can not stand. Here are 3 tips for cleaning pork belly to ensure that it is clean and odorless after washing:
(1) Put the pork belly in a large basin, sprinkle two spoonfuls of salt and pinch it by hand, and then turn the pork belly over and sprinkle the salt to pinch, cut off the white fat on the surface of the pork belly and the dirt stuck to the inner membrane, if there is a small pipe, also remove it. Although the fat oil looks white, this layer of oil is actually an important source of pork belly odor.
(2) When cleaning pork belly, sprinkle a spoonful of salt and a spoonful of white vinegar, soak for about 10 minutes, scrub vigorously, and finally use clear
Wash off with water.
(3) Sprinkle the flour on the surface of the pork belly, then spread the flour evenly by hand and cover the pork belly with the flour
Okay, then you can wash it with clean water.
2, put water in the pot, the pork belly inside the face outward, put into the pot again and cook for 10 minutes, the water can put a few slices of ginger to taste, then turn off the heat and cover and simmer for 15 minutes, then take out a little cool, change the knife and cut into 3cm long slices. Of course, after slicing, you can also blanch the water again.
Whether pork belly blanching water is cold or hot water is actually very exquisite.
Cold water under the pot, with the water temperature gradually increased, the blood in the pork belly will slowly precipitate, the meat will be cooked from the inside to the outside, can effectively reduce the fishy taste of the meat; hot water under the pot, the surface protein of the pork belly for a short time in the heat denaturation contraction, the blood water inside the meat will be locked, which can maximize the tenderness of the pork belly.
So pork belly is best cooked in cold water! Pan in cold water! Pan in cold water! Say important things three times.
3. Clean Huaishan and Qian with practical water, peel the yam, cut it horizontally and then vertically into small pieces, drain the water and set aside. It contains saponin, and there will be a kind of mucus after peeling, which will irritate the skin and cause allergies, so when peeling Huaishan, you can gently rub it back and forth under the water with a clean cleaning ball, or wear disposable gloves.
"Shan Hai Jing" has a chinese medicine - potato, later because the Tang Dynasty zong name "Yu", and "蓣" sound the same and avoided, so changed its name to potato medicine, to the Song Dynasty, Song Yingzong name "Shu", and "potato" homophony and secret potato, and renamed yam, now become a home-cooked ingredient, can also be said to be a high frequency of Chinese herbal medicine.
Folk have always referred to Huaishan and yam as the same ingredient, the two are just called differently, called Huaishan sounds more elegant and high-grade, in fact, this recognition is wrong.
It is easy to understand to explain the difference between the two with a phrase that we often hang on our lips, "Oranges born in Huainan are oranges, and those born in Huaibei are oranges". Because of the difference in origin, the original same thing may grow into two completely different categories, and this metaphor can be said to be quite appropriate. In China, the origin of Huaishan is near Anhui, Jiangsu, and only those produced there can be called Huaishan, and what is produced elsewhere is what we commonly call yam.
Huaishan is also called "iron stick yam", a bit like a stick, has a special red spot, smaller than yam, and the density is relatively large, and it is a bit like the feeling of taking a stone. It differs from yam in general in three ways:
First, Huaishan has one more youthful factor than ordinary yam, and this substance is a very important substance for us to maintain our vitality. It has a very obvious effect on our human body to delay aging and resist diseases.
Second, Huaishan is a drug with high medicinal value, and we treat it more as a medicinal diet in health care. As for yam, we treat it more as a kind of food, and I believe that many people have also eaten ingredients made of yam.
Third, the iron stick yam is broken, which can sense that its flesh is harder, powdery feet, its section is delicate, white or slightly toothy yellow, and there is less mucus; Ordinary yam is not only not so strong in flesh, but also insufficient in powder. The taste of Huaishan boiled is very soft and sticky, like potatoes, and the yam is crisp and raw, like lotus root.
4: Put an appropriate amount of water in the pot, put the pot under the cold water, cook and set aside.
Qing Shen Chaochu "Remembrance of Jiangnan" Yun: "Suzhou is good, Fengshui breeds chicken heads, Yingrun every doubtful pearl is ten Hu, Soft Fragrance prefers Milk Yingou, and finely peels Xiaoting You." ”
Among them, the "chicken head" is the mustard fruit, its shape is similar to the chicken head, the "chicken head" hides a seed, that is, the root fruit, is the edible part, so it is also commonly known as chicken head rice. Ancient medicine books say that it is a good food and dish product of "infant food is not old, the elderly eat longevity", and it has the reputation of "ginseng in water".
The best taste of the mustard, no sour, no sulfur taste is the best when the selection is real, and the particles are complete, full and uniform, no debris, mud, and dry and mothy. A round solid light red beige match, pink carved jade, is cute.
It is a mature seed kernel of the plant Water Lily family. It is mainly produced in Hunan, Jiangsu, Anhui, Shandong and other places. The original plant grows in ponds, swamps and paddy fields, and prefers warm and humid climates and abundant sunshine.
In "Materia Medica China", there is a filming record of the picking of the mustard is very hard.
In the early hours of summer, go to paddy fields or ponds to pick in small boats or wooden pots, because the leaves have thorns on the back, and they also need to wear gloves or harvest with knives. And the harvested must also be washed and soaked in water, and then the outer seed skin is cut off with a knife, and the seed kernel is taken out and dried, which can be said to be "hard work".
Su Dongpo also likes to eat mustard fruit, and the way to eat it is ingenious, put a cooked mustard into the mouth, slowly chew until the jin liquid is full, and then swallow slowly. In fact, the medicinal value of mustard is much higher than its status as a grain, Su Dongpo may be rushing to this, its biggest feature is that it contains rich starch, so some people eat it as rice, some people use it as a preparation for famine, which is what Li Shizhen said "to apologize for famine."
5, take an appropriate amount of pig keel, boil into keel soup, just soup without keel. Pour the keel broth into a pot, then pour in pork belly and mustard and bring to a boil.
Pig keel is the longest bone on the back of the pig's spine, lean meat, less fat, contains a lot of bone marrow, has the effect of nourishing yin and clearing heat, nourishing the liver and bright purpose. When cooking, soft and fatty bone marrow is released, which is mostly used in soup, and the bone marrow can also be used as a sauce for appetizing small dots while it is hot.
Pork belly soup, it is best to put white pepper, it can remove the peculiar smell of pork belly, but also warm the stomach to dispel the wind, if there is no white pepper grain, the soup is good and sprinkled with white pepper powder.
6: Pour the boiling pork belly soup into a pressure cooker together with the mustard, cover the lid and simmer for about 8-10 minutes.
In the stew, most people think that the food boiled in the casserole is more nutritious, slow simmering, and the nutrients are slowly precipitated. The food cooked out of the pressure cooker will cause the loss of nutrients. In fact, it is not the case, the food cooked under high pressure, the water vapor and moisture in the pot will be more evenly soaked into the inside of the food, the food will be decomposed, but it can lock in nutrients to a greater extent.
Animal-based ingredients like pork belly are best served with a pressure cooker, which is easy to operate and saves time.
7: After the pressure cooker releases the steam, open the lid, put it into the Huaishan section, cover the pot and simmer for about 2 minutes to open the pot and eat.
Huaishan is tender and cannot be stewed for a long time, and the mustard is simmered together with pork belly, which can better retain the original taste of pork belly and make the soup more fragrant and rich.
The four gods soup mentioned earlier, which is similar to the stewed pork belly of The Huaishan Mountain, actually has a small story about its provenance:
According to legend, when the Qianlong Emperor went down to Jiangnan, the four aichen who accompanied him fell ill one after another due to day and night labor, water and soil, and even the imperial doctors were helpless. So Qianlong ordered the local prefect Zhang Bang to seek medical treatment, and soon after, a monk came to unveil the list, and after passing the pulse, he prescribed a prescription of "lotus seeds, mustard fruit, Huaishan, Poria and other amounts of stewed pork belly", and declared, "Four ministers, the matter is done!" ”。 After the four ministers took it, they were cured immediately.
Later, every official who toured the south used this side to stew food to nourish themselves, and over time, this soup was widely spread in the folk under the name of "Four Chen's Soup". However, when this recipe spread to Taiwan, because it was not clear the origin of Sichen Soup, and the Taiwanese pronunciation of "Chen" and "Shen" was the same, it became "Four Gods Soup" because of false rumors.
Whether the four gods soup is such a "god" or not, we don't know, but it is enough to prove the great effect of this medicinal diet.
This medicinal soup is umami, the pork belly is ripe but still has tenacity, the Huaishan powder is sticky and sweet, and the soup is mixed with the soup and drinks comfortably. It is more suitable for people who are thin, malnourished, and want to gain weight, or young and middle-aged women who are in a sub-healthy state for a long time, have a dull complexion, insomnia and long spots, and endocrine disorders.
Stepping into the ancient land of Camphor City, perhaps the most profound impression is not a variety of medicinal herbs, or the famous four special wines, rock salt and large piers inside and outside, but these ancient trees that take root everywhere and are shaded by the sun - camphor trees. So much so that it often gives the illusion that the name of the camphor tree does not come from some legend, but because of these thousand-year-old camphors.
The foundation and temperament of the ancient camphor precipitation give the camphor people a continuous strength. Just as they have continued to deepen their research on Chinese medicine: from the tribute of Chinese medicine to the increasingly sophisticated preparation of Chinese medicine, and finally to the development and growth of the Medicine Gang and the promotion of medicinal food. Zhangshu people have always relied on the spirit of down-to-earth and hard work, and constantly polished the city business card of "Southern Medicine Capital".