Shredded pork with bottom
This is a traditional home-cooked dish in Changyuan County, which enjoys the reputation of "hometown of cooking" in Henan Province (it was not built blindly. When Liu Sen, secretary of Changyuan County Party Committee, accepted the plaque in the Great Hall of the People, the 2005 International Food Festival was also held in Changyuan).
[Edit this paragraph] Tradition
This kind of appellation often appears in traditional Henan cuisine, such as "shrimp with bottom" and "shredded pork with bottom", which is actually another name for one dish and two meals.
"Shredded pork with bottom" is a famous dish in Changyuan, the hometown of chefs in China. In 2005, it was rated as "Henan Famous Cuisine". Picked mung bean vermicelli from Gaochun Village, Changyuan, soaked and shredded, mixed and put into a bowl, served with fried shredded pork. Pour it on the vermicelli in front of the guests and stir it. It is a classic dish with cold, hot, salty, fresh and smooth taste and vegetarian dishes. It is said that Wang Quanshu, deputy secretary of Henan Provincial Party Committee, has a special liking for this dish.
Fried shredded pork with pot bottom is a traditional dish in Henan Province. In the past, there were many dishes with a bottom, such as roasted belly with a bottom, grilled shark's fin with a bottom, hot and sour sea cucumber with a bottom and so on. The so-called ×× with a bottom is usually two dishes together, one is a supporting role and the other is the protagonist, just like acting in a movie. The supporting role should be the foil of the protagonist. As the "bottom", the dish is placed at the bottom of the plate, covered with the protagonist's dish. Generally, fried yellow vegetables are used as the bottom of the belly, fried hibiscus or fried silver needles as the bottom of shark's fin, and fried wonton as the bottom of hot and sour sea cucumber ... Fried shredded pork is a very common dish, so it is used to mix vermicelli as the bottom.
The collocation of shredded pork and vermicelli is usually understood as shredded pork mixed with vermicelli. In fact, shredded pork mixed with vermicelli and fried shredded pork with a bottom are two different dishes. Shredded pork with vermicelli is cold vermicelli with a little shredded pork (shredded chicken is also acceptable, called shredded chicken with vermicelli). The taste is mainly garlic and mustard. Fried shredded pork at the bottom of the pot is a combination of two dishes, namely fried shredded pork and mixed vermicelli. The vermicelli here is also a little different from the vermicelli. The vermicelli can be completely cold or warm, but the vermicelli in the fried pork with bottom should be completely warm. If it is stir-fried, it is not allowed to add ingredients after sizing the shredded pork.
There are two ways to eat shredded pork, one with a bottom. One way is to eat fried pork with noodles first. This fried shredded pork can best test the chef's cooking skills. Good fried shredded pork can not only fully reflect the umami flavor of the meat, but also be tender and refreshing, with a little elasticity of muscle fibers. In the process of chewing, you will feel the chef's exquisite skills! After eating a few mouthfuls of shredded pork, you mix the remaining shredded pork with the vermicelli at the bottom, and then gulp down the vermicelli. The soup of fried shredded pork was absorbed by the warm vermicelli. Meat, vegetables and vermicelli are so soft, and garlic tastes just right. You will unconsciously sweep away the residual clouds and turn this dish upside down. When you look up, you will see that the others on the table are still there.
[Edit this paragraph] Traditional practice
Ingredients: 4 Liang lean pork, half bowl of vermicelli (Henan vermicelli) (soaked), 2 Liang garlic moss.
Seasoning oil, salt, soy sauce, vinegar, monosodium glutamate, starch (or eggs), Jiang Mo, garlic juice, mustard (or mustard oil) and sesame paste.
manufacturing process
1. Put the vermicelli in water, cut into strips as wide as leek leaves, add salt, vinegar, monosodium glutamate, garlic juice, Jiang Mo and mustard, and put it in a deep dish (bowl) until half of it is the bottom.
2. Shred lean meat, add salt, soy sauce and water starch (or eggs) and mix well. Stir-fry in hot oil until 80% done. Add chopped garlic moss, stir-fry until cooked, put it in a plate (bowl) filled with vermicelli, and pour sesame sauce according to personal preference. Mix well when eating (when someone eats it for the first time, finish the shredded pork with garlic moss on it first, leaving vermicelli at the bottom).
[Edit this paragraph] Other practices
Raw pork, celery, vermicelli (mung bean vermicelli, sweet potato vermicelli will do, sweet potato vermicelli is used here).
Seasoning onion, garlic, salt, cooking wine, soy sauce, balsamic vinegar, sesame oil.
manufacturing process
1. Shred pork and celery.
2. Soak the vermicelli in water and cut it into strips.
3. Boil the vermicelli with water.
4. Add salt, mashed garlic, balsamic vinegar and sesame oil and mix well.
5, vermicelli plate
6. Stir-fry the shredded pork in hot oil.
7. Add shredded onion, celery, salt, cooking wine, soy sauce and monosodium glutamate and stir fry quickly.
8. Serve on vermicelli.
According to this dish, it is cold, hot, meat and vegetarian, fragrant, tender, refreshing, harmonious in taste, and it is easy to make, especially suitable for family banquets.