Shredded pork with green pepper is a home-cooked dish. The preparation method is relatively simple, but it tastes particularly delicious, simple but not humble. We often eat it in our daily life, whether at home or in a restaurant. Let's take a look at how this dish is made.
Ingredients: pork (lean), green pepper and red pepper.
Accessories: onion, ginger
Seasoning: salt, soy sauce, oyster sauce, sugar, cooking wine, starch, peanut oil.
Practice:
1, shred the meat, shred the green and red peppers, slice the ginger, and cut the onions for later use.
2. Add the onion and the right amount of salt, soy sauce, oyster sauce, sugar, cooking wine, oil and starch to the shredded pork, then grab it, mix it evenly, and marinate it for 30 minutes until it tastes good.
3. Don't put anything in the pot, heat it, stir-fry the shredded green and red peppers, dry the water and take it out.
4, then put the right amount of oil in the pot, heat it, stir-fry the onion and ginger slices, and stir-fry the fragrance.
5. Add the marinated shredded pork, quickly stir-fry until it is 70% mature, then add shredded green pepper, add some soy sauce and oyster sauce, stir-fry quickly and evenly, and then serve.
Tips:
1, green pepper My family can't eat spicy, so I choose a slightly spicy pepper. If it can be spicy, it is more enjoyable to eat it with millet pepper.
2, shredded pork does not need to be fried for a long time, quickly stir-fry until it changes color, so that the shredded pork is tender and smooth.
3. Dry the green and red peppers first, which will be more crisp and greener, so put them last, don't fry for too long, add seasoning and stir fry evenly, so that the green peppers will be crisp.
In this way, shredded green pepper is ready, delicious and ready for dinner.
Nutritional value of shredded pork with green pepper in Sichuan cuisine
Shredded pork with green pepper is a dish with rich and comprehensive nutrition. Let's take a look at the specific nutritional value of this dish.
The flesh of green pepper is thick and crisp, and it is rich in vitamin C. Olive contains about 93% or 9% water, about 3% or 8% carbohydrates and vitamin C; Red ripe fruit contains vitamin C up to 460 mg. Can be cold-mixed, fried, cooked, stuffed, pickled and processed into cans to make candied fruit. In addition, green peppers also contain a lot of trace elements, which contribute to the blood circulation of the body and inhibit some diseases.
Protein of pork is a complete protein, which contains various essential amino acids, and the proportion of essential amino acids is close to the needs of human body, so it is easy to be fully utilized by human body and has high nutritional value, so it belongs to high-quality protein. The average protein content of pork is about 13.2%, which varies with pig breed, age, fatness and location. For example, the protein content of pork in different parts of a pig varies greatly due to the degree of fatness and thinness. For example, the protein content of pork tenderloin is about 2 1%, the rear buttock tip is about 15%, the rib meat is about 10%, and the breast is only 8%. It can also be seen from this that the protein content of lean pork is higher than that of fat pork. The skin and tendons of pigs are mainly composed of connective tissue. The protein content of connective tissue is 35%-40%, and most of them are collagen and elastin. Because collagen and elastin lack essential amino acids such as tryptophan and methionine, the nutritional value of food with pigskin and tendons as the main raw materials is low. However, it is precisely because they are rich in collagen and elastin that these raw materials have become the' best products' for ladies' beauty. ...
Efficacy and function of shredded pork with green pepper in Sichuan cuisine
This dish is not only delicious, but also rich in nutrients. So, what effects and functions does this dish have? Let's take a look at it together.
Pork tastes sweet, salty and flat, and enters the spleen, stomach and kidney meridians. It has the effects of tonifying kidney and nourishing blood, nourishing yin and moistening dryness, and is mainly used for treating body fluid injury caused by fever, slaking thirst, emaciation, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing yin, moistening dryness, nourishing liver yin, moistening skin, facilitating defecation and quenching thirst. Pork soup can make up for irritability, dry cough, constipation and dystocia caused by insufficient body fluid. Pork provides high-quality protein and essential fatty acids for human beings. Pork can provide heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia.
Green pepper can enhance people's physical strength and relieve fatigue caused by work and life pressure. Its unique taste and capsaicin can stimulate the secretion of saliva and gastric juice, stimulate appetite, help digestion, promote intestinal peristalsis and prevent constipation. It can also prevent and treat scurvy, and has an auxiliary treatment effect on gingival bleeding, anemia and vascular fragility. Most people will feel that after eating the pungent green pepper, the heart beats faster and the skin blood vessels dilate, which makes people feel warm. Therefore, Chinese medicine has the same view on it as pepper, such as warming the middle and lowering the qi, dispelling cold and removing dampness.
Therefore, shredded pork with green pepper, an authentic Sichuan dish, not only has delicious taste, but also has the effects of tonifying kidney and nourishing blood and preventing constipation.
The calories of shredded pork with green pepper in Sichuan cuisine.
The taste of Sichuan cuisine is relatively heavy, and more salt and oil are used. So what is the heat of this shredded green pepper? Let's take a look together.
Sichuan cuisine is one of the four major cuisines of Han nationality in China. Sichuan cuisine has a wide range of materials, varied flavors, diverse dishes, and equal emphasis on fresh and mellow tastes. It is famous for making good use of spicy food. With its unique cooking methods and strong local flavor, it is mainly home-cooked dishes, and most of the materials are daily flavors. Its characteristics are that the red flavor pays attention to hemp, spicy and fragrant, and the white flavor is still slightly spicy.
The heat of green pepper is very low, and the heat per100g of green pepper is about 32 calories. Pork, on the other hand, has a higher calorie because of its high fat content, which is about 100/43 calories. Therefore, the heat of this shredded green pepper is still relatively high. If a plate of shredded green pepper is 350 grams, the heat content is about 345 calories. Can be eaten during weight loss, not too much.
Sichuan cuisine is characterized by its spicy, spicy, fragrant, fresh, oily and thick taste, and the reuse of "three peppers" (pepper, pepper and pepper) and fresh ginger. Therefore, any Sichuan food is relatively high in calories. If it is during the weight loss period, we suggest that everyone must eat lightly, with less oil and salt, and try to use relatively light cooking methods such as cooking, so as to achieve the goal of losing weight faster and more effectively.
Making skills of shredded pork with green pepper in Sichuan cuisine
This is an authentic Sichuan dish, which is very famous and popular all over the country, but how can this dish be more delicious and authentic? Here are some tips for making shredded green pepper.
"Shredded pork with green pepper" is made by the cooking method of stir-frying, which has the characteristics of white and tender shredded pork, green and refreshing green pepper and fresh taste. Although the cooking skills of this dish are not complicated, it is difficult to slide all the links of cooking skills, such as knife work, sizing, lubricating oil, seasoning, thickening and plate loading.
First of all, the selection of materials, the quality of raw materials is very important to the quality of dishes, if "the physical properties are bad, although Yi Ya cooking is tasteless". To cook shredded green pepper, choose high-quality pork tenderloin (that is, pork chops) or hind leg rubbing meat. These two kinds of meat are full of water, long in fiber and tender and elastic in meat quality. If you use ordinary meat or tenderloin, the former is easy to age and the latter is tender and easy to break. The green, crisp and fragrant green sweet pepper should be used as the auxiliary material, but the amount should not be too much, just for ornament. Salad oil or refined peanut oil is the best oil. The former is bright and colorless, while the latter is light in color and fragrant in taste.
The shredded pork should be marinated and mixed for a while to taste, then fried until it changes color, and finally mixed with other ingredients, so that the fried shredded pork is tender and palatable. This is a Aauto Quicker stir-fry dish. Add seasoning into the pot and stir well, then turn off the heat, not for a long time, so as not to affect the taste of the green pepper.
The shredded green pepper made in this way is smooth and tender, the green pepper is crisp and crisp, and the color is more vivid.