1. Write an essay introducing twice-cooked pork
"Twice-cooked Pork":
Twice-cooked pork is a traditional pork dish in Sichuan cuisine in Western Sichuan. It is also called braised pork. Every household in Sichuan can make it. The characteristics of twice-cooked pork are unique taste, bright red color, fat but not greasy. The so-called reheating means cooking again. As a traditional Sichuan dish, twice-cooked pork plays a very important role in Sichuan cuisine. Twice-cooked pork is often used as the first choice dish in Sichuan cuisine exams. Twice-cooked pork has always been considered the top of Sichuan cuisine and the embodiment of Sichuan cuisine. When mentioning Sichuan cuisine, you must think of twice-cooked pork.
When this dish is taken out of the pot and put on the plate, you can see that the meat slices are fat and thin, golden and bright, and the garlic sprouts are clear and white, and they are still beautiful even though they are cooked. The dish in the picture on the right is a failed plate of twice-cooked pork. Other so-called "Lianshan twice-cooked pork, green pepper twice-cooked pork, Guokui twice-cooked pork", etc. are all derived from the new style of Sichuan cuisine. Compared with the authentic old-school twice-cooked pork, although it is unique, it is no longer the same.
How to cook twice-cooked pork: Ingredients: 250g pork (lean); Accessories: 45g green pepper, 30g green garlic; Seasoning: 20g sweet noodle sauce, 10g bean paste, 10g white sugar, 10g MSG, 5g soybean oil, 30g Appropriate amount of each; process: 1. Rinse the meat, put the whole piece into cold water and cook for about 20 minutes; 2. Use chopsticks to test, if no blood oozes out, it is cooked, take it out, cut into thin slices after cooling and set aside; 3. Wash the green peppers, remove the stems and seeds, and cut them into 3 cm square pieces; 4. Peel the green garlic and cut into sections; 5. Add oil to the wok, add the meat slices and stir-fry; 6. Look at the fat part Shrink, then add green peppers and stir-fry for a few times, then remove them first; 7. Use the remaining oil in the pot to stir-fry the sweet noodle sauce and spicy bean paste until fragrant, add stock, sugar, and MSG; 8. Add the meat slices and green peppers and stir-fry together ; 9. Add green garlic and stir-fry before serving. Wait until the aroma comes out, then serve on a plate.
The twice-cooked pork tastes great and very fragrant. I want to eat it again after eating it once. Not only is it delicious, it also has high nutritional value.
Pork (lean): Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine ??that promotes iron absorption, which can improve Iron deficiency anemia; it has the effects of nourishing the kidneys, nourishing blood, nourishing yin and moisturizing dryness; compared with other parts of pork, pork essence meat is rich in high-quality protein and has less fat and cholesterol. The general population can eat it in moderation.
Green peppers: Green pepper fruits are extremely rich in nutrients. The vitamin C content is higher than that of eggplants and tomatoes. The fragrant and spicy capsaicin can increase appetite and help digestion. It contains antioxidant vitamins and trace elements. , can enhance people's physical strength and relieve fatigue caused by the pressure of work and life. It is also rich in vitamin K, which can prevent and treat scurvy, and has an auxiliary therapeutic effect on gum bleeding, anemia, and fragile blood vessels. Its unique taste and capsaicin contained in it can stimulate the secretion of saliva and gastric juice, increase appetite, help digestion, promote intestinal peristalsis, and prevent constipation.
Green garlic: Green garlic contains protein, carotene, vitamins B1, B2 and other nutrients. Its spiciness mainly comes from the capsaicin it contains, which has the effect of awakening the spleen and eliminating food accumulation. It also has good bactericidal and bacteriostatic effects, and can effectively prevent influenza, enteritis and other diseases caused by environmental pollution. Green garlic has a certain protective effect on cardiovascular and cerebrovascular diseases. It can prevent the formation of thrombosis. It can also protect the liver and induce the activity of liver cell detoxification enzymes. It can block the synthesis of nitrosamine carcinogens and has a certain effect on preventing cancer. . 2. Write an essay introducing twice-cooked pork
"Twice-cooked pork": Twice-cooked pork is a traditional pork dish in Chinese Sichuan cuisine. It is also called boiled pork in Western Sichuan.
Every household in Sichuan can make it. The characteristics of twice-cooked pork are unique taste, bright red color, fat but not greasy.
The so-called recooking means cooking again. As a traditional Sichuan dish, twice-cooked pork plays a very important role in Sichuan cuisine. Twice-cooked pork is often used as the first choice dish in Sichuan cuisine exams.
Twice-cooked pork has always been considered the top of Sichuan cuisine and the embodiment of Sichuan cuisine. When it comes to Sichuan cuisine, twice-cooked pork must come to mind. When this dish is taken out of the pot and plated, you can see that the meat slices are fat and thin, golden and shiny, and the garlic sprouts are clear and white, and they are still beautiful even though they are cooked.
The dish in the picture on the right is a failed plate of twice-cooked pork. Other so-called "Lianshan twice-cooked pork, green pepper twice-cooked pork, Guokui twice-cooked pork", etc. are all derived from the new style of Sichuan cuisine. Compared with the authentic old-school twice-cooked pork, although it is unique, it is no longer the same.
How to cook twice-cooked pork: Ingredients: 250g pork (lean); Accessories: 45g green pepper, 30g green garlic; Seasoning: 20g sweet noodle sauce, 10g bean paste, 10g white sugar, 10g MSG, 5g soybean oil, 30g Appropriate amount of each; process: 1. Rinse the meat, put the whole piece into cold water and cook for about 20 minutes; 2. Use chopsticks to test, if no blood oozes out, it is cooked, take it out, cut into thin slices after cooling and set aside; 3. Wash the green peppers, remove the stems and seeds, and cut them into 3 cm square pieces; 4. Peel the green garlic and cut into sections; 5. Add oil to the wok, add the meat slices and stir-fry; 6. Look at the fat part Shrink, then add green peppers and stir-fry for a few times before taking them out; 7. Use the remaining oil in the pot to stir-fry the sweet noodle sauce and spicy bean paste until fragrant, add stock, sugar and MSG; 8. Add the meat slices and green peppers and stir-fry together ; 9. Add green garlic and stir-fry before serving. Wait until the aroma comes out, then serve. The twice-cooked pork tastes great and very fragrant. I want to eat it again next time.
It is not only delicious, but also has high nutritional value. Pork (lean): Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine ??that promotes iron absorption, which can improve iron deficiency anemia; it can nourish the kidneys, nourish blood, nourish yin and moisturize dryness. Compared with other parts of pork, pork essence meat is rich in high-quality protein and has less fat and cholesterol. The general population can eat it in moderation.
Green peppers: Green pepper fruits are extremely rich in nutrients. The vitamin C content is higher than that of eggplants and tomatoes. The fragrant and spicy capsaicin can increase appetite and help digestion. It contains antioxidant vitamins and trace elements. , can enhance people's physical strength and relieve fatigue caused by the pressure of work and life. It is also rich in vitamin K, which can prevent and treat scurvy, and has an auxiliary therapeutic effect on gum bleeding, anemia, and fragile blood vessels.
Its unique taste and capsaicin contained in it can stimulate the secretion of saliva and gastric juice, increase appetite, help digestion, promote intestinal peristalsis, and prevent constipation. Green garlic: Green garlic contains protein, carotene, vitamins B1, B2 and other nutrients.
Its spiciness mainly comes from the capsaicin it contains, which has the effect of awakening the spleen and eliminating food accumulation. It also has good bactericidal and bacteriostatic effects, and can effectively prevent influenza, enteritis and other diseases caused by environmental pollution.
Green garlic has a certain protective effect on cardiovascular and cerebrovascular diseases. It can prevent the formation of thrombosis. It can also protect the liver, induce the activity of liver cell detoxification enzymes, and block the synthesis of nitrosamine carcinogens. It has a certain effect on preventing cancer.
3. Write a composition on how to cook twice-cooked pork
Twice-cooked pork
Main ingredient: 500 grams of pork belly, 1 green pepper
Accessories: 2 pieces of ginger, 3 green onions, 3 peppercorns, appropriate amount of sweet noodle sauce, 1 teaspoon of Pi County Doubanjiang 2 tablespoons sugar 1 teaspoon black bean 1 tablespoon cooking wine 1 teaspoon light soy sauce 1 teaspoon
How to make twice-cooked pork
1. Put the pork belly in cold water and add ginger, green onion and Sichuan peppercorns. , cook the cooking wine until it boils, and skim off the foam
2. Continue to cook the pork belly until it is medium-done, that is, chopsticks can easily remove the pork belly and rinse it with cold water
3. Wait for Cool the pork belly to room temperature and cut into thin slices
4. Cut green pepper into cubes and green onion into sections
5. Chop Pixian bean paste and black bean paste into pieces
6 .Heat oil in a pan, add pork belly and stir-fry until the meat slices are curled, remove from the pot and set aside
7. Leave the base oil, add Pixian bean paste, stir-fry until the red oil appears
8. Add the freshly fished pork belly, then add the black bean paste, sweet noodle sauce and sugar and stir-fry
9. Add the light soy sauce and cooking wine
10. Add the green pepper cubes and stir-fry until At the end of the cooking process, add the green onions and stir-fry briefly. 4. Essay I like the first natural section of twice-cooked pork
There is a famous Sichuan dish "twice-cooked pork" in our hometown. The thin slices of meat are crystal clear, both fat and thin. Take a bite and feel fat but not greasy, with a long aftertaste. Won the love of the people in the mountain city.
Today, I also tried to cut "twice-cooked pork". In the afternoon, before my second aunt went out, she took out a piece of meat from the refrigerator and put it in a pot to cook. She told me to turn off the fire after the meat was cooked and wait until she got home to talk about other things. Twenty minutes later, the meat was cooked. I turned off the fire and thought: "If I cut the meat well, my second aunt will be very happy when she comes back."
I did it as I said, and I picked up the knife. , and the "work" started. But at this moment, I ran into trouble. With such a big piece of meat, I really couldn’t get my hands on it. After much deliberation, I decided to cut the skin of the meat first and separate the skin from the meat with a knife. Just halfway through, I suddenly remembered: All the meat I ate before had skin! So, I stopped what I was doing and began to slowly think of ways to solve this problem. Finally, I remembered how adults cut meat, so I imitated it, but the knife always refused to work in my hand. The first piece was cut with no skin, the second piece was cut with only thick fat and skin, and the third piece was cut with no skin and flesh, but it was too thick, 1 or 2 centimeters thick... After a "last-ditch battle" Afterwards, a plate of meat was cut, but looking at it made people lose their appetite.
In the afternoon, my second aunt came back and saw the meat I cut, and said to me with a smile: "Not bad, not bad! Just a little..." In the evening, my second dad fried the meat I cut and served it to the table. . Everyone saw this plate of "extraordinary" twice-cooked pork and couldn't take their chopsticks. Some looked at the plate of meat without moving, some boldly took a piece and tasted it, some had strange expressions, and some were dumbfounded... Seeing their discomfort, I stuck out my tongue in embarrassment, looking no longer good. What is simple is not easy to do! 5. A 500-word essay on Sichuan twice-cooked pork
Speaking of "twice-cooked pork", many people's mouth cells get excited.
My brother often laments that in those days, if any restaurant cooked twice-cooked pork, the whole compound would know that such and such family was going to eat twice-cooked pork, because the twice-cooked pork was so delicious! Nowadays, Sichuan people will order twice-cooked pork when they go to restaurants, because twice-cooked pork is so tempting! After returning from other places, Sichuanese people can’t wait to put twice-cooked pork into their mouths, because twice-cooked pork is slightly equal to their hometown! For a dish in Sichuan, its status can be as high or as low as it needs to be. This is twice-cooked pork! Both *** and common people from Sichuan love to eat this twice-cooked pork! If you search on Google, you will find nearly 100,000 items of twice-cooked pork! A dish hides the shadow of a theory, or twice-cooked pork! It is not an exaggeration to use "Sichuan characteristics" to define twice-cooked pork. Did Sichuan people create twice-cooked pork, or did Sichuan people become Sichuan people because of twice-cooked pork? Although it is difficult to explain clearly, it is no accident that the twice-cooked pork comes from Sichuan people.
Twice-cooked pork originated from folk sacrifices. Boiled pork was sacrificed to ghosts, gods and ancestors and then cooked again for consumption. Therefore, it is also called "twice-cooked pork". Look, regardless of the majesty of ghosts, gods and ancestors, he actually ate the sacrifice! Sichuan people love to eat, and their character of emphasizing reality over appearance is fully demonstrated by the fragrant and fragrant "twice-cooked pork".
Sichuan is called Tianfu, and Tianfu is rich in pork. The basic raw materials of twice-cooked pork are guaranteed. The basic ingredients of twice-cooked pork are pork, green pepper or garlic sprouts, Pixian watercress, sweet noodle sauce, and salt.
Pork is the main ingredient, while the others are ingredients. Throughout the ages, everywhere, on folk tables and official banquets, twice-cooked pork must be meat, and this rule has never changed.
Of course, the Sichuan vegetarian meal "Winter Melon and Twice-cooked Melon" is an exception. In recent years, the main ingredient of twice-cooked pork, pork, has also undergone some changes, such as "twice-cooked bacon" and "twice-cooked beef". However, the former is still pork, while the latter has changed its shape but remains unchanged.
There are 30 million families in Sichuan, and there are 10 million ways to make twice-cooked pork. The use of pork as the main ingredient of twice-cooked pork is only a "basic principle". Other ingredients can be changed at will according to local conditions and people.
Instead of just green pepper/garlic sprouts, Sichuan people created "red pepper twice cooked", "celery twice cooked", "dried cowpea twice cooked", "guokui twice cooked", "fenpi twice cooked" and "rice cake twice cooked" …. For the Pixian Douban item, it can be replaced by black bean sauce; while the sweet noodle sauce can be replaced by red soy sauce or white sugar.
In addition, some people want to add pickled ginger to the twice-cooked pork, and some housewives object to the use of soy sauce and insist that salt must be used... It is these "tens of thousands" ways of cooking twice-cooked pork that have formed different schools of twice-cooked pork in the southeast, northwest and northwest of Sichuan.
The essence of Sichuan cuisine is "one dish has one taste, hundreds of dishes have hundreds of styles". The essence of twice-cooked pork can be said to be one dish with hundreds of flavors, and thousands of dishes have different flavors! Are there really "tens of thousands" ways to cook twice-cooked pork? From a mathematical perspective it is obviously questionable. But this did not prevent me from discovering other characteristics of twice-cooked pork.
Twice-cooked *** Openness to absorb the advantages of other cuisines or dishes. For example, adding ginger to twice-cooked pork absorbs the fish flavor of Sichuan cuisine, and making twice-cooked pork taste sweet after eating it absorbs the sweet and sour flavor of dishes.
Twice cooked *** has a broad spectrum of tastes to suit any diners. For example, the main ingredient of the pork recipe is pork leg, but in order to satisfy some people's preference for fatty meat, some people choose pork belly and preserved ribs; another example is that the Pixian bean paste in the basic ingredients is made of chili pepper, so in order to satisfy the fear of fear. Those who enjoy the spicy taste of twice-cooked pork will use black beans, red grain and white sugar instead; for another example, some people like to eat large pieces of meat, so the famous Guanghan Lianshan twice-cooked pork came into being----...Lianshan Twice-cooked Pork is as big as a palm. .
Repot *** has the ability to keep pace with the times. No one can tell, but the Sichuan people who love life, follow the latest trends in the market, and are innovative will come up with many kinds of "twice-cooked pork with Sichuan characteristics". 6. A 500-word essay on Sichuan twice-cooked pork
Speaking of "twice-cooked pork", many people's mouth cells get excited.
My brother often laments that in those days, if any restaurant cooked twice-cooked pork, the whole compound would know that such and such family was going to eat twice-cooked pork, because the twice-cooked pork was so delicious! Nowadays, Sichuan people will order twice-cooked pork when they go to restaurants, because twice-cooked pork is so tempting! After returning from other places, Sichuanese people can’t wait to put twice-cooked pork into their mouths, because twice-cooked pork is slightly equal to their hometown!
For a dish in Sichuan, its status can be as high or as low as possible. This is twice-cooked pork! Both *** and common people from Sichuan love to eat this twice-cooked pork! If you search on Google, you will find nearly 100,000 items of twice-cooked pork! A dish hides the shadow of a theory, or twice-cooked pork!
It is not an exaggeration to use "Sichuan characteristics" to define twice-cooked pork. Did Sichuan people create twice-cooked pork, or did Sichuan people become Sichuan people because of twice-cooked pork? Although it is difficult to explain clearly, it is no accident that the twice-cooked pork comes from Sichuan people.
Twice-cooked pork originated from folk sacrifices. Boiled pork was sacrificed to ghosts, gods and ancestors and then cooked again for consumption. Therefore, it is also called "twice-cooked pork".
Look, regardless of the majesty of ghosts, gods and ancestors, he actually ate the sacrifice! Sichuan people love to eat, and their character of emphasizing reality over appearance is fully demonstrated by the fragrant and fragrant "twice-cooked pork".
Sichuan is called Tianfu, and Tianfu is rich in pork. The basic raw materials of twice-cooked pork are guaranteed. The basic ingredients of twice-cooked pork are pork, green pepper or garlic sprouts, Pixian watercress, sweet noodle sauce, and salt. Pork is the main ingredient, while the others are ingredients. Throughout the ages, everywhere, on folk tables and official banquets, twice-cooked pork must be meat, and this rule has never changed. Of course, the Sichuan vegetarian meal "Winter Melon and Twice-cooked Melon" is an exception. In recent years, the main ingredient of twice-cooked pork, pork, has also undergone some changes, such as "twice-cooked bacon" and "twice-cooked beef". However, the former is still pork, while the latter has changed its shape but remains unchanged.
There are 30 million families in Sichuan, and there are 10 million ways to make twice-cooked pork. The use of pork as the main ingredient of twice-cooked pork is only a "basic principle". Other ingredients can be changed at will according to local conditions and people. Instead of just green pepper/garlic sprouts, Sichuan people created "red pepper twice cooked", "celery twice cooked", "dried cowpea twice cooked", "guokui twice cooked", "fenpi twice cooked", "rice cake twice cooked"... For the Pixian Douban item, it can be replaced by black bean sauce; while the sweet noodle sauce can be replaced by red soy sauce or white sugar. In addition, some people want to add pickled ginger to twice-cooked pork, and some housewives object to the use of soy sauce and insist that salt must be used... It is these "tens of thousands" ways of cooking twice-cooked pork that have formed different schools of twice-cooked pork in the southeast, northwest and northwest of Sichuan. The essence of Sichuan cuisine is "one dish has one taste, hundreds of dishes have hundreds of styles". The essence of twice-cooked pork can be said to be one dish with hundreds of flavors, and thousands of dishes have different flavors!
Are there really "tens of millions" of cooking methods for twice-cooked pork? From a mathematical perspective it is obviously questionable. But this did not prevent me from discovering other characteristics of twice-cooked pork. Twice-cooked dishes *** Have the openness to absorb the advantages of other cuisines or dishes. For example, adding ginger to twice-cooked pork absorbs the fish flavor of Sichuan cuisine, and making twice-cooked pork taste sweet after eating it absorbs the sweet and sour flavor of dishes. Twice cooked *** has a broad spectrum to suit the tastes of any diners. For example, the main ingredient of the pork recipe is pork leg, but in order to satisfy some people's preference for fatty meat, some people choose pork belly and preserved ribs; another example is that the Pixian bean paste in the basic ingredients is made of chili pepper, so in order to satisfy the fear of fear. Those who enjoy the spicy taste of twice-cooked pork will use black beans, red grain and white sugar instead; for another example, some people like to eat large pieces of meat, so the famous Guanghan Lianshan twice-cooked pork came into being----...Lianshan Twice-cooked Pork is as big as a palm. . Huipao *** has the ability to develop with the times. No one can tell, but the Sichuan people who love life, follow the latest trends in the market, and are innovative will come up with many kinds of "twice-cooked pork with Sichuan characteristics".