1, the practice of mashed garlic and white meat
(1) material
Usually, to make white meat with garlic paste, you need to prepare 400 grams of pork belly, two ends of garlic, appropriate amount of soy sauce, appropriate amount of Chili oil, 0/5 gram of sugar, cooking wine, onion, ginger, star anise, pepper and other seasonings.
(2) Step
Put water in the pot, then cut the ginger into pieces, cut the onion into small pieces and put them in the pot together. Then wash the pork belly, put it in a pot, add water and cook it for 10 minute until it can be easily inserted into the meat with chopsticks, then turn off the fire and let the pork belly soak in the broth for half an hour.
Peel garlic, wash it with clear water, then make it into garlic paste, add broth and edible salt, add soy sauce, Chili oil and sugar, and mix the juice in a small bowl.
Take out the cooked pork belly and cut it into thin slices, put it on a plate, then cut the cucumber into filaments for decoration, and put a small bowl of garlic in the middle of the plate.
After you set it, you can serve it directly. When eating, you can take cooked meat slices and eat garlic directly. Not to mention how good it tastes.
(3) Sauce method
Exercise 1:
Formula: 50g garlic paste, 5g chili oil 15g, 5 g refined salt, 5 g monosodium glutamate 1g, 0/5g soy sauce 15g sesame oil 15g.
Practice: All seasonings are put together and stirred evenly.
Exercise 2:
Formula: 50g garlic paste, 50g high-quality soy sauce, 50g red oil 10g, 2g salt, 50g cold soup, 3g brown sugar 10g spice and a proper amount of monosodium glutamate.
Practice: add brown sugar and spices to soy sauce and cook it with low fire until it becomes thick, then add monosodium glutamate and stir it evenly to make a soy sauce. Mix garlic paste, soy sauce, red oil and all other seasonings evenly.
Exercise 3:
Formula: salt 1/3 tbsp, soy sauce 1 tbsp, sugar 1/3 tbsp, concentrated chicken juice 1 tbsp, chili oil 2 tbsp, sesame oil 1/2 soup, tbsp, chopped green onion 1 tbsp.
Exercise: Same as Exercise 1.
Step 2: Skills
The best material for mashed garlic is purple garlic. The white garlic of purple garlic has a strong garlic flavor, and its spicy taste is milder than that of single garlic. In addition, garlic paste must be eaten and cooked now, and it will not taste good if it is left for a long time.
3, the taboo of pork.
(1) Don't eat overcooked meat.
No matter what kind of meat you eat, people feel that the worse the stew, the better. As a result, pressure cookers came into being, used to stew ribs and the like. In ten minutes, even the bones became soft.
However, at the temperature of 200℃ ~ 300℃, amino acids, creatine liver, sugar and harmless compounds in meat products will react chemically to form aromatic amino groups. These aromatic amino groups derived from food contain 12 compounds, 9 of which are carcinogenic.
In contemporary life, industrial pollution accounts for 50% of human carcinogenicity, while diet accounts for 35%. In the past, we underestimated the carcinogenic factors of toxic chemicals in food. Don't eat overcooked meat until the problem of aromatic amino compounds is completely clarified. The best way is to cook the meat in the microwave oven, and then pour out the broth containing many compounds, so as to avoid the harm of aromatic amino compounds to human body.
(2) Do not eat high-temperature fried bacon.
Bacon contains nitrate, which will produce nitrosopyridine after frying. Therefore, when eating salted fish, bacon, sausage, ham and other foods, avoid frying. The correct way to eat is to cook and steam bacon, sausage, ham and other foods thoroughly, so that nitrosamines can evaporate with water vapor. At the same time, when cooking salty and smoked food, it is best to add some rice vinegar, because vinegar can decompose nitrite and kill bacteria.
(3) Eat lean meat in moderation.
Some people think that eating fat meat will make you fat, and eating lean meat will not make you fat, so eat lean meat. In fact, eating more lean meat is not necessarily good. The content of methionine in lean meat is high, and methionine can be converted into homocysteine under the catalysis of an enzyme. Too much homocysteine can also lead to atherosclerosis. Animal experiments show that homocysteine can directly damage animal endothelial cells and form typical atherosclerotic plaques. So eat lean meat in moderation, not as much as possible.
(4) Pork should not be soaked in hot water.
Some people often soak the fresh pork they bought in hot water, which will make the pork lose a lot of nutrients.
There are a lot of protein in the muscle tissue and adipose tissue of pork, which can be divided into myolysis protein and doubtful muscle protein. Myosin has a freezing point of 15℃ ~ 16℃ and is easily soluble in water.
Pork soaked in hot water will lose a lot of myoglobin. At the same time, myoglobin contains organic acids, glutamic acid and sodium glutamate, and their loss will affect the taste of pork. Therefore, pork should not be soaked in hot water, but washed quickly with cold water.
(5) Avoid eating dead pork and bean pork.
There are a lot of bacteria in the gastrointestinal tract of pigs, including Salmonella, Streptococcus, Staphylococcus, Proteus and so on. When the resistance of sick pigs decreases, these bacteria enter the blood circulation through lymphatic vessels, reproduce in internal organs and muscle tissues, and produce toxins. After the death of the sick pig, protein was destroyed and solidified due to qualitative change, and it was extremely difficult to cook thoroughly, so people may be infected after eating this kind of dead pork with germs.