I like reading in sunny days and writing poems in rainy days. Why? I can't tell you why. It's just that it's sunny today, so I want to look through the books.

Peach blossoms fall in the spring breeze, and so does rain. It seems that all the sadness in the world can be hidden with the falling flowers. Let the east wind cover your heart.

Read Su Dongpo's poems;

Dongpo eats meat to chant Buddhist scripture, or there is a cloud saying, "Don't chant Buddhist scripture." Slope gargles with water, or a cloud: "How to gargle with water!" " "Bao Yun:" It's a pity that Li will get it! 」

I remember a saying: "You can't eat without meat, and you can't live without bamboo." I also recall two poems about painting I read when I was a child: "If you are poor, you don't sell books. When you leave your children to study, you must always plant bamboo for people to see. " There are too many books without meat and bamboo, and there is nothing wrong with them.

Look at Dongpo Zhi Lin's punch line again:

Monks call wine "Prajna soup", fish "water shuttle flower" and chicken "boiled dish", which is actually not good, just deceiving people, and the world often laughs. What's the difference between a man with an unfair reputation?

So, now, things that are not worthy of the name are popular. The chef claims to have his own diet philosophy, but he doesn't know where his philosophy is. Cooking a dish with a face value below the lower limit is also called "mother flavor".

What should Su Dongpo do with Dongpo meat? Don't let exquisiteness lose its details!

2. Eat pork poems

Dongpo meat in the outer building of Hangzhou West Lake is quite famous, but its taste has lost its essence. Because their meat is too oily. Burning meat in excess oil has many advantages and disadvantages, that is, it makes the meat very wooden. What is more unbearable than chewing wax is chewing wood.

How to make Dongpo meat with the purest blood?

Mr. Dongpo's poem "Eat Pork" gives the answer:

Good pork in Huangzhou is very cheap. The rich don't eat, and the poor can't cook. When the heat is enough, he will be beautiful. Get up and play a bowl every day. I can't help myself.

Attention, Dongpo meat is cooked! Slow fire, less water, slow stew. When the temperature rises, the taste and taste will naturally be beautiful. Seasoning is second, not to mention. So the Dongpo meat I explained is the most primitive Dongpo meat.

Simple, no need for frying, no need for complicated seasoning. Just simmer. But it tests the temperature, so you need to "wait" with your heart and use time. Is it inappropriate to cook for the person you love?

3. Meat is hard to find.

After talking about the basic cooking methods, let's take a look at the tips for choosing ingredients.

Pork belly, top three rows.

You can choose fat according to your own taste. If you don't like fat meat, you don't have to pick it with your fingers.

But if you want to be fat but not greasy, you must choose fat, tight and delicate meat. Leather cannot have nipples. The fat glands near the nipple are like fluffy white foam.

The so-called "three lines" rely on the meat in the body cavity, which must be red, so that the meat can be thin and fragrant when stewed.

The flesh is white, but if you can find lean meat with fat, it looks like marble, which is the best snow pattern.

And the snowflakes of cattle can be so tender that people can't swallow their tongues. Snowflakes in pork are different. It can moisten the meat and make you feel the real taste of the meat.

Touch the meat with your fingers, and touch the meat with water with one hand. Be sure to inject water. When mucus sticks to hands, meat goes bad. Smell it. If you smell coquettish, it means that the wild boar has not been cut clean, or the variety and feed are not good.

Delicious, seven points depend on ingredients, and three points depend on craftsmanship.

Many years ago, there was no large-scale pig raising, and the price of pork was high, so it was rare for a family to eat meat once. Choosing pork is a meticulous job.

In those years, before their parents' sideburns turned white, they took the money they had saved for a long time and went to the noisy vegetable market to cut pork for children crying for meat. They also know the trick of choosing meat.

Caring is the affection that money can't buy. This feeling is not grand, just daily necessities.

Choosing meat depends on the scale. Old scales need to be "inspected" before they are short of weight and weight.

Don't think that the current electronic scales can't be pitted. Generally, the price of kilograms is entered in the middle of the electronic scale. If the price is higher, the buyer will be burned to death.

When I grew up and bought meat, I realized that it was not easy for my parents to raise a house. The hardships of life should be paid tribute to with a dish!

Four. Life in meat

Buy meat, it's time to marinate.

If you think you can stew meat by burning it, then I can't say it's wrong. I can only say that this is not the taste of life.

The taste of meat needs curing.

Sprinkle a little mashed potato juice, sprinkle a pinch of salt and cover the meat with soy sauce. In this way, cooking is really interesting without too much red tape.

"Suiyuan menu" uses fermented grains, emphasizing juice extraction and residue removal. Salt is slowly immersed in the meat, squeezing out the excess blood in the meat. At the same time, it also brings the sweetness of wine juice to the meat.

Because the salt was preserved overnight, the substances in the blood produced myoglobin in the meat. Protein in cytoplasm is denatured and decomposed into amino acids under the action of salt and wine. Amino acids combine with sodium ions in salt to form the natural component of sodium glutamate.

It's delicious, but you don't need monosodium glutamate chicken essence

Each of us, think about it, is just a piece of meat in the case of life. Waiting for the salt of the years will completely transform our inner nature and give birth to a different taste.

In fact, the beauty of stew is not to stew the flavor of miscellaneous materials in water into the meat. Instead, the taste of meat is stewed out, so that amino acids and reducing sugars in meat can produce Maillard reaction together to produce various wonderful and unique flavors. These flavor substances that originally existed in meat do not exist.

Finally, let these flavors stew back into the meat!

A piece of meat, can't let anyone eat immortal. A piece of meat must not die until it is eaten by others!

This process has never been experienced by the world.

Expose everything in your heart to the torrent of society, wash it white and polish it, then take it back and ponder it slowly until your heart is beautiful, then you realize that everything from the beginning to the experience has nothing to do with nature.

From curing to boiling. From the inside out, from the outside in. A piece of Dongpo meat, a life.

How delicious is Dongpo meat? Many can be thirty or forty flavors. Such a big prescription, the monarch medicine, auxiliary medicine, auxiliary medicine and main medicine of traditional Chinese medicine are not enough. There are many secret recipes of fifty or sixty kinds of medicines in Tibetan medicine.

Cooking is not medicine.

Dongpo pork is a dish cooked by Mr. Dongpo in Huangzhou.

Zhou Zizhi, a Song Dynasty poet, recorded in Zhupo Poetry: "Dongpo is fond of pigs by nature, and once tried to play a poem about eating pork in Huanggang".

Mr Dongpo's life in Huangzhou is not rich. A friend found him a piece of land in Dongpo, and he could farm his own land.

Dongpo meat on the West Lake is fat and thick. Dongpo's poems as evidence:

Su Causeway drunk willow why wine, get wind to send sauce smoked.

Just grow your own vegetables in Huangzhou. Why do you have spare money to buy a lot of Chili cinnamon sauce?

It can be seen that the seasoning of Dongpo meat in Huangzhou is a minimalist style.

Dongpo meat can't be made without saffron and ginger.

Saffron promotes blood circulation, and blood circulation is not smooth in winter, just right. Remember to use it carefully for pregnant women.

Ginger goes to yang, winter is cold, and food is warm.

The single spice can be Zanthoxylum bungeanum, Illicium verum, Osmanthus fragrans and Clove, and any one of them can be used. Except Sichuan pepper, everything else can show the sweetness of pork. Sichuan pepper is mixed with food and the effect is good.

5. Slow fire and boiling heat

Get all the materials ready, only the east wind is needed for ignition.

You'd better have a rice cooker at home. No, a rice cooker will do. Similarly, a pot with a lid is the minimum configuration.

I have always wondered why the cooking course of TV masters must be called stew and blanch first. Blood and water are taken away and nutrients are lost.

My Dongpo pork has been marinated. Pickled meat is called salt, which squeezes out excess blood. Therefore, this pot of Dongpo meat, directly hot pork seasoning, plus a small amount of salt, some mash juice, all put into the rice cooker.

Slow stew for one night. Go to sleep, the meat is just right.

Stews and barbecues, if heated, will soften in one hour and melt in two hours. Slow fire can take care of both. One night, the meat is tender, but it may melt at the entrance.

After getting up, put the meat on the plate, and then bring the juice for later use.

Put three spoonfuls of sugar and three spoonfuls of stock in the pot and cook until caramel color. You can add cold water when you see "big bubbles become smaller bubbles"

Remember, cold water! Cold water! Cold water! Once I saw someone add boiling water, and the sugar burst. The walls and ceiling of the kitchen, as well as his face, are all caramel spots.

When the sugar color is good, be sure to add all the remaining soup and collect the juice together. Collect the sauce without water, and you will see that the sauce turns beautiful golden brown with red light inside. At this time, add water to dilute it a little.

When serving, steam the meat in the drawer, boil the sauce in the pot, turn off the fire, and take out the sauce to cook. Pull up the sauce and drop a few drops of soy sauce, then the color of the sauce will be more attractive.

Sprinkle with juice. The food is not finished yet. I like to sprinkle almond slices for decoration.

The aroma of nuts, the sweetness of saffron and the spicy taste of ginger all set off the rich meat flavor just right. This taste comes from meat, sublimates in soup and returns to meat.

Oily meat, sticky juice and crispy almonds are intertwined between the lips and teeth.

Dongpo meat, all right!