Many people like to eat braised pork with plums and vegetables, but few people know which cuisine it belongs to. In fact, the answer is very simple. Braised pork with plums and vegetables is a Cantonese cuisine.

Where is the dish of braised pork with pickled vegetables?

From the beginning, braised pork with pickled pickled vegetables was actually a Guangzhou dish, a traditional Han dish. But now, it is basically on the daily dining table. You can also see this delicacy, but don’t underestimate this dish. The cooking process is very complicated. In the beginning, it was only seen at large banquets. To make this dish, first of all, the plum vegetables must be selected well. Aged plum vegetables will have a wonderful aroma, while fresh ones will obviously have a weaker aroma.

Little knowledge about Pork with pickled vegetables

Pork with salted vegetable (English name: Pork with salted vegetable) is a traditional Han Chinese dish made from pork belly, pickled vegetables, scallions and ginger. Films etc.

Usually, the pork belly is boiled in a soup pot, dark soy sauce is added, fried for color, and then cut into slices. Then add onion, ginger and other seasonings and stir-fry for a while, then add the soup and simmer over low heat. Put the pork belly into a bowl, top with the plum cabbage segments, pour in the original soup and steam thoroughly. When serving, turn the meat back onto the plate.

After being cooked, the meat is rotten and fragrant. It tastes salty and slightly sweet, fat but not greasy.

The nutritional value of pickled pork with pickled vegetables

The nutritional value of pickled vegetables

Among the pickled vegetables, the nutritional value of pickled vegetables is higher, and its carotene and magnesium The content is particularly prominent. It tastes sweet, can whet the appetite, relieve qi, benefit blood and promote body fluids, and replenish deficiency and fatigue. Elderly people soak in the soup and drink it, and the sound will not come out.

The nutritional value of pork

Pork is sweet, salty, and neutral in nature, and enters the spleen, stomach, and kidney meridian; it nourishes the kidneys and blood, nourishes yin and moisturizes dryness; it is mainly used to treat febrile diseases that damage body fluids and eliminate diarrhea. It is suitable for those who are thirsty and thin, have weak kidneys, postpartum blood deficiency, dry cough, constipation, nourish yin, moisturize dryness, nourish liver yin, moisturize the skin, facilitate bowel movements and relieve thirst. Drinking pork soup can quickly relieve irritability, dry cough, constipation and dystocia caused by insufficient body fluids.

Pork is rich in B vitamins, especially vitamin B1 and vitamin B2. These two vitamins are most likely to be lacking in people’s diet. Vitamin B1 participates in the body’s sugar metabolism process and maintains The nerves, heart and digestive system function normally. If the body is deficient, it will lead to fatigue, lethargy, loss of appetite, and in severe cases, neuritis, beriberi and other diseases will occur. Vitamin B2 plays an important role in the synthesis and decomposition of fat. Lack of vitamin B2 can cause fatigue, angular stomatitis, and long-term deficiency can lead to hair loss, decreased reproductive function, fatty liver, etc. Pork also contains vitamin B12, which is a vitamin that cannot be obtained in vegetarian diets. Vitamin B12 is also involved in the metabolism of sugars, fats, proteins, and the synthesis of DNA. Deficiency will cause slow reaction, sluggish expression, and memory loss. In severe cases, pernicious anemia, Alzheimer's disease, etc. may occur.

Pork also provides very rich heme iron and cysteine ??that promotes iron absorption, which can improve the symptoms of iron deficiency anemia. The high-quality protein in pork is a good source of growth and development for children. It is also a nutrient especially needed by pregnant women and nursing mothers. It is a good nourishing food for those with weak constitutions.