The combination of meat and vegetable can solve the complementary problems in protein, such as the combination of bean products and gluten with animal proteins such as meat, eggs and poultry, which can greatly improve the nutritional value of protein.
Protein's rich food and vegetable collocation can not only make full use of protein and complement each other, but also obtain rich vitamins and inorganic salts. Vegetable collocation can also adjust the acid-base balance of food, which is beneficial to health.
Braised pork
Braised pork is a famous popular dish, which has its own characteristics in all major cuisines. It takes pork belly as the main material, and it is best to choose three layers of pork belly (pork belly). The pot is mainly casserole, and the meat made is fat and thin, sweet and soft, nutritious and instant in the mouth.
Braised pork is widely spread all over China, and there are as many as twenty or thirty kinds of practices, which have certain nutritional value.
The practice of braised pork in different places will be slightly different. The south is used to mixing colors with soy sauce, while the north prefers fried sugar. The raw material is generally good pork belly or "sitting on the buttocks". You can add vegetables such as cabbage, tofu, potatoes and carrots to cook together, and you can change all kinds of delicious stews.
It's better to use rock sugar when stewing meat, which is brighter, more beautiful and tastes better than white sugar.