Where did the braised pork with plum vegetables come from?
Dried plum meat is actually a Cantonese dish from the beginning, which belongs to the traditional famous dish of Han nationality. But now, this dish can be seen on the daily table. However, don't underestimate this dish. The cooking process can be very complicated. At first, you can only see it at large banquets. To cook this dish, first of all, plum dishes should be selected. The old dried prunes will have a wonderful fragrance, and the new ones will be obviously inferior.
Tips on braised pork with plum vegetables
Pickled pork is a traditional dish of Han nationality, which is made of pork belly, plum vegetables, onions and ginger slices.
Usually pork belly is cooked thoroughly in a soup pot, dipped in soy sauce, fried and colored, and then cut into pieces. Then add onion, ginger and other seasonings and stir-fry for a while, then simmer the soup with low heat, put the pork belly in a bowl, spread plum vegetables on the upper layer, and pour the original soup to steam thoroughly. When you take food, buckle the meat on the plate.
The cooked meat is rotten and fragrant, salty and slightly sweet, fat but not greasy.
Nutritional value of braised pork with plum vegetables
Nutritional value of plum vegetables
Among pickled vegetables, dried mushrooms have high nutritional value, especially the content of carotene and magnesium. Its taste is sweet, and it can stimulate appetite, lower qi, nourish blood and promote fluid production, and relieve fatigue. Those who have been troubled for a long time can't cure their voices.
Nutritional value of pork
Pork tastes sweet, salty and flat, and enters the spleen, stomach and kidney meridians; Tonifying kidney and nourishing blood, nourishing yin and moistening dryness; Indications are fever, body fluid injury, thirst, emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonic, nourishing yin and moistening dryness, nourishing liver and yin, moistening skin, relaxing bowels and quenching thirst. Pork soup can make up for irritability, dry cough, constipation, dystocia and other symptoms caused by insufficient body fluid.
Pork is rich in B vitamins, especially vitamin B 1 and vitamin B2, which is the most easily lacking in people's diet. Vitamin B 1 participates in glucose metabolism and maintains the normal functions of nervous system, heart and digestive system. Lack of health will lead to fatigue, listlessness, loss of appetite, and in severe cases, diseases such as neuritis and beriberi will occur. Vitamin B2 plays an important role in the synthesis and decomposition of fat. Lack of vitamin B2 can lead to fatigue, angular stomatitis, alopecia, decreased reproductive function and fatty liver. Pork also contains vitamin B 12, which cannot be obtained in vegetarian diet. Vitamin B 12 is also involved in the metabolism of sugar, fat and protein, and in the synthesis of DNA. Lack of response will lead to slow response, dull expression and memory loss, and in severe cases, pernicious anemia and Alzheimer's disease may occur.
Pork is also rich in heme iron and cysteine, which can promote iron absorption and improve the symptoms of iron deficiency anemia. The high-quality protein in pork is a good source of children's growth and development, a special nutrient for pregnant women and lactating mothers, and a good tonic for the infirm.