Chinese name
Huangzhou Dongpo meat
classify
Jiangsu and Zhejiang cuisine
Someone's taste
The color is red and bright, 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
He is beautiful when the fire is slow, the water is scarce and the fire is full.
Introduction exercise A teaching assistant 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 can be said to be a famous cook and gourmet, who knows how to taste, eat and cook. Because of its nickname "Dongpo", there are many dishes named after it, and there are many anecdotes circulating among the people, especially the legend of the famous dish "Dongpo Meat" is the most extensive. And it is famous for its extraordinary origin in ancient and modern times.
In the second year of Yuanfeng in the Northern Song Dynasty (AD 65438+the beginning of 0080), Su Shi was demoted to Huangzhou because of the frustration of Wutai poetry case, and served as an assistant of the Youth League Training 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 Donglaoying, Huangzhou, and he personally took people to farm. In the snowy winter of the following year, Su Shi lived in Dongpo, 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 study cooking techniques in my spare time and cook various dishes by myself. He often sings poems with friends and drinks with cook the meat to vent his political frustration.
Dongpo meat is a famous traditional dish in Hubei, which 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 was 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 very popular. The long-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 at home cooked pork, put it in a pot, put water in 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 a pot of pork was going to burn, so he hurried into the kitchen, and suddenly he felt the smell coming from the nose. 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 support himself. He also summed up his experience in cooking this dish and wrote a poem "Ode to Pork": "There is no water to wash the pot, so firewood can't be pumped. Don't rush him when he is mature, he will become beautiful when the heat is enough. Huangzhou good pork, the price is as cheap as dirt. You refuse to eat, the poor don't know how to 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 method. According to his own summary, the main point of cooking is: "reduce fire and add less water." Therefore, the cooked Dongpo meat is very delicious. Because "slow fire, less water" can make the soup thick, 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". Gourmet has been handed down from generation to generation, and the people of Huangzhou miss and admire this world-famous great 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, which made 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 takes pork belly as the main raw material, and each catty of meat is cut into eight squares, which are first cooked with high fire and then braised with low fire.
trait
The color is red and bright, 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 clean 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 pot-stewed 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 add cooked broccoli to the edge of the plate.
Process key
Dongpo's Stewed Song is about the principle of braised pork. It burns slowly and lacks water. When the heat is enough, he is beautiful.
Flavor characteristics
1. Su Shi, a writer and painter in the Northern Song Dynasty, was demoted as the deputy envoy of Huangzhou, Yong Lian, 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." He is beautiful when the fire is slow, the water is scarce and the fire is full. Get up and play a bowl every day, and I'm too full to 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.