Chinese name
Huangzhou Dongpo meat
classify
Jiangsu and Zhejiang cuisine
Someone's taste
The color is red, the soup and meat blend, the meat is crisp and rotten like tofu, and the entrance is not oily or greasy.
major constituent
Pork belly with skin, yellow wine, rock sugar, gravy
Process key
Slow fire, less water, full fire, he is beautiful.
Introductory exercise a TA said
brief introduction
Su Shi, also known as Su Dongpo, was a famous politician and writer in the Northern Song Dynasty. He not only has profound attainments in poetry, calligraphy and painting, but also has unique opinions in medicine, archaeology and water conservancy. He is also good at eating and cooking. He is a famous cook and gourmet, who knows how to taste, eat and cook. There are many dishes and anecdotes named after the nickname Dongpo, especially the legend of the famous dish "Dongpo Meat" is the most extensive. And with its extraordinary origins, it is famous in ancient and modern times.
In the second year of Yuanfeng in the Northern Song Dynasty (AD 1080), in December, Su Shi was demoted to Huangzhou because of the frustration of Wutai poetry case, and served as an assistant of Yong Ying Association. Due to demotion, the monthly salary is not much, and life is not comfortable. Later, his old friend Ma Zhengqing asked him for dozens of acres of wasteland in Huangzhou Donglaoying, and he personally took people to farm. On the winter snowy day of the following year, Su Shi lived on the east slope of Huangzhou slope, plowed the fields, built a straw house in the forest of wasteland, and painted a snow scene on the wall of the house, named it "Dongpo Tang Xue", hence the name "Dongpo Jushi". Besides playing chess with people, I often learn cooking skills in my spare time and cook various dishes by myself. He often sings poems with his friends and drinks with cook the meat to vent his political frustration.
Dongpo meat, a famous traditional dish in Hubei, is well known. It was made by Su Shi himself, originated in Xuzhou, Jiangsu, and perfected in Huangzhou. Later, under the promotion of Su Shi, this dish spread all over the country, and it was also introduced and circulated in Suzhou and Hangzhou. Has been highly praised by people. In Hubei, even in Hangzhou and Sichuan, it is a first-class famous dish. It is said that in some places in Guangdong, Jiangsu, Zhejiang and Hainan Island, the custom of eating Dongpo meat is also popular. The prosperous and lasting "Dongpo Meat" has been passed down to this day and has a history of nearly a thousand years.
So, how is the "Dongpo Meat" in Huangzhou made? Because Huangzhou is rich in food and pigs, and the meat price is cheap, and because Su Shi likes to eat pork, once a guest from home cooked the pork, put it in a pot, put water on it, simmer it slowly with a small fire, and then play chess with the guest. Until the end of the game, Su Shi suddenly remembered the meat in the pot. He thought that a pot of pork was going to burn, so he hurried into the kitchen and suddenly felt the aroma. When he opened the pot, he saw that the pork was ruddy and the juice was thick and mellow. The taste is mellow and delicious, waxy but not greasy, which won high praise from the guests, and Su Shi himself was inspired by it. Later, it was copied into law, and it was equally delicious. Since then, he has often cooked this dish, with guests to entertain and no guests to feed himself. He also summed up the experience of cooking this dish and wrote a poem "Ode to Pork": "Washing the pot, lack of water, can't afford firewood. Don't rush him when he is ripe, he will be beautiful when the heat is enough. Huangzhou good pork, the price is as cheap as dirt. If you refuse to eat, the poor can't cook. I got up in the morning and played two bowls, so I was too full to care. " (See "Dongpo sequel" Volume 10)
Su Shi's cooking pork is really a good way. According to his own summary, the main point of cooking is: "slow fire, less water." So the Dongpo meat cooked is very delicious. Because "slow fire, less water" can thicken the soup, and the taste is naturally mellow and rich. At that time, due to Su Shi's fame, especially among intellectuals, he was once "passed down as a beautiful talk". Food is passed down from person to person. People in Huangzhou miss and admire this world-famous poet, and named this delicious and soft dish-braised pork "Dongpo Meat". Later chefs also added two kinds of raw materials to Dongpo meat: winter (east) bamboo shoots and spinach (slope) vegetables to make it more meaningful.
Dongpo pork in Huangzhou has been loved by people since ancient times because of its delicious and mellow taste, so it has become a famous dish in banquets in eastern Hubei. Nowadays, visitors to Huangzhou Chibi can taste this delicious food in Dongpo Restaurant.
Exercise 1
raw material
Dongpo Meat in Huangzhou was invented by Su Shi, hence the name Dongpo Meat. Dongpo pork is mainly made of pork belly, and each catty of meat is cut into octagons, first boiled with high fire and then braised with low fire.
trait
The color is red, the soup and meat blend, the meat is crisp and rotten like tofu, and the entrance is not oily or greasy.
Workpiece machining
1. Put the whole piece of pork belly in a hot pot and wash it.
2. Marinate the whole pork belly with white sauce for eight times, and then cut it into one-inch square pieces for later use.
3. Add rock sugar, ribs sauce marinated whole material and a little seasoning to the cut meat, put it in a pot and cook it with slow fire for 40 minutes, steam it in a bowl for 15 minutes, then put it in a plate, and put the cooked broccoli on the edge of the plate.
Process key
Dongpo's "Stewed Meat Song" is the principle of braised pork. Slow combustion, lack of water. If the heat is enough, he will be beautiful.
Flavor characteristics
1. Su Shi, a writer and painter in the Northern Song Dynasty, was demoted to Yong Lian, Huangzhou, calling himself "Dongpo lay man". Because he likes to eat meat, he once played a stew song: "Huangzhou good pork is as cheap as dirt, the rich refuse to eat, and the poor don't understand." Slow fire, less water, full fire, he is beautiful. Get up and play a bowl every day, so full that you can't care. "Dongpo's" Stewed Meat Song "is widely praised among the people, and later generations call the meat dishes cooked by this method" Dongpo Meat ".
2. This dish is cooked according to the traditional method of Huangzhou, with thick marinade, bright red color, tender meat and sweet and salty taste.