Pork belly has always been the best protagonist of some representative Chinese dishes, such as Jinan Braised Meat, Braised Meat with Plum Vegetables, Braised Meat with south milk, Dongpo Meat, Braised Pork Rice, Guazai Meat, Steamed Meat with Powder and so on. Its fat meat is easy to melt when it is heated, and its lean meat is not firewood when cooked for a long time.
nutritive value
edit
Meat is rich in protein, generally between 10-20%. Lean meat contains more protein than fat meat. Protein in meat food is a high-quality protein, which not only contains a comprehensive and large number of essential amino acids, but also has a proper proportion, which is close to protein in human body and easy to digest and absorb.
The average fat content in meat is about 10-30%, mainly fatty acids and triglycerides. There are also a small amount of lecithin, cholesterol, free fatty acids and fat-soluble pigments. Meat fat can provide more calories. For example,100g of fat pork can provide 830 kilocalories.
Meat contains about 1% inorganic salts, which are more in lean meat, especially in organs. For example,100g of pig liver contains 25mg of iron and bovine liver contains 5mg.
Meat also contains more vitamin B 1, B2, niacin, etc. For example, pork (fat and thin) contains vitamin B 1 0.53 mg, B2 0. 12 mg and niacin 4.2 mg per gram. The organ content is higher, especially in the liver. Every100g of pig liver contains about vitamin B2 2. 1 1 mg, which is 15-20 times more than that in muscle, and the niacin content is 16.2 mg, which is 4-5 times more than that in muscle. The content of vitamin B 1 in liver of cattle and sheep is also 5-6 times higher than that in muscle tissue. In addition, the liver also contains folic acid, vitamin B 1B2 and vitamins A and D. For example, every100g of pig liver contains vitamin A8700 international units and sheep liver contains 29900 international units.
The sugar content in meat is low, with an average of only 1-5%. According to the theory of traditional Chinese medicine, pork is slightly cold, has antipyretic function and is weak in tonifying kidney and qi.
After cooking, meat can be made into a variety of delicious dishes, with rich fragrance and delicious taste, which can greatly improve appetite.
Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia.
Non-applicable crowd
Those with damp-heat and phlegm stagnation should take it with caution; Obesity and high blood lipids should not eat more.
dosage
1. Pork belly can be cut into small squares or thick slices, suitable for burning, stewing, stewing, etc., and also suitable for meatballs.
2. Pork should be cut obliquely. Pork meat is thin and has less tendons. For example, if it is cross-cut, it will become messy and scattered after being cooked. If it is cut obliquely, it will not be broken and it will not be stuffed. Pork should not be soaked in water for a long time.
3. Don't wash pork with hot water before cooking, because pork contains a kind of myoglobin, which is easy to dissolve in water above 15 degrees Celsius. If it is soaked in hot water, it will lose a lot of nutrients and taste bad.
4. Pork should be cooked, because sometimes there are parasites in pork. If it is eaten raw or not fully conditioned, it may be parasitic with hookworm in the liver or brain.
Edible efficacy
Sweet and salty, flat in nature, entering the spleen, stomach and kidney meridians; Tonifying kidney and nourishing blood, nourishing yin and moistening dryness; Indications are fever, body fluid injury, thirst, emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonic, nourishing yin, moistening dryness, nourishing liver and yin, moistening skin, facilitating defecation and stopping thirst. Pork soup can make up for irritability, dry cough, constipation and dystocia caused by insufficient body fluid.
How to eat
Pork belly itself has enough oil, and the taste is usually not too dry. Adding one or two drops of black vinegar during stewing can make the lean meat soft and tender. This method is suitable for pork belly minced meat, and the minced meat ball is slammed hard to increase the elasticity of the meat and make the meat stuffing taste more delicious.
Please click to enter a picture description.
Adding protein is suitable for pork belly minced meat, and mixing with protein will make the taste smoother and tender, and at the same time, it can keep the delicious gravy.
Adding salad oil or sesame oil When marinating pork belly, adding a little salad oil or sesame oil can increase the tenderness of the meat, but because pork belly already has a lot of oil, it should be added in moderation to avoid being too greasy and harmful to health.
Blanching with boiling water can remove blood, mucus, impurities and fishy smell from pork belly, and also remove excess oil from pork belly, so that pork belly will be less greasy to eat.
Add lean meat and stew together. Because the pork belly itself has a certain amount of lean meat, if it is cooked by stewing, the oil should be absorbed. If you still feel too greasy, you can add some skinless lean meat to absorb some oil.
Stir-fry the pork belly by fire before cooking, which acts like frying, forcing out the epidermis oil of pork belly and making pork belly taste more fragrant. Of course, after stir-frying, use kitchen paper towels to absorb the surface grease, otherwise the oil added during stir-frying will make the pork belly more greasy.
The method of fire roasting can not only burn the fine hairs on the skin of the pork belly, but also make the cortex crisper and remove the oil from the pork belly. [ 1]
4 the benefits of eating pork belly
edit
First, tonifying kidney and nourishing blood
Pork belly is sweet and salty, flat in nature, and enters the spleen, stomach and kidney meridians; Nourishing yin and moistening dryness, tonifying kidney and nourishing blood;
Second, moistening dryness
Pork belly boiled soup can make up for irritability, dry cough, constipation and dystocia caused by insufficient body fluid;
Third, supplement protein
Pork belly provides high-quality protein and essential fatty acids. Pork can provide heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia;
Fourth, beauty and skin care
Pork belly can be used for dietotherapy to treat body fluid injury caused by fever, postpartum blood deficiency, thirst, emaciation, constipation, deficiency, kidney deficiency and weakness, moistening dryness, nourishing liver yin, dry cough, moistening skin, nourishing yin, facilitating defecation and quenching thirst;
5 recipes
edit
stir-fried boiled pork slices in hot sauce
Ingredients: pork belly, garlic sprout, Pixian watercress, lobster sauce, sugar and salt.
Practice: First, the whole piece of pork belly is cooked with clear water, cooled and sliced, and the garlic shoots are cut into sections for later use (garlic shoots and leaves are separated). Heat the pan, add a little oil to moisten the pan, add pork belly and boil until it is rolled, add a proper amount of Pixian watercress, lobster sauce and white sugar, stir-fry evenly, add garlic stalks and continue to stir-fry, add garlic leaves after the garlic stalks are cooked, add a proper amount of salt, and take out the pan.
Salted boiled white
Salted boiled white
Ingredients: 250g of pork belly, 75g of sprouts, 0g of soy sauce 10, 5 pieces of lobster sauce, and pickled peppers 1 root.
Production: ① Scrape and wash pork (pork belly), put it in clear water and cook it, take it out, and peel off the oil and water. Immediately apply dark soy sauce to color it.
(2) Put the pork in an oil pan (with the skin facing down) that is cooked to medium maturity, fry it into brownish red, take it out of the pan, and cut it into slices with a length of 9 cm and a width of 3 cm. Wash the sprouts, dry them and cut them into fine powder. Pickled peppers are seeded and cut into short sections 1 cm long. ③ Put the sliced meat into a steaming bowl one by one, then add the pickled pepper festival, lobster sauce, salt and soy sauce, and finally add the sprouts, press them tightly and steam them in water. When eating, turn it over and put it into the dish. [2]
Braised pork belly with dried bamboo shoots and vegetables
Braised pork belly with dried bamboo shoots and vegetables
Raw materials: pork belly, dried bamboo shoots, winter bamboo shoots, dried peppers, garlic cloves, ginger, salt, sugar, soy sauce and cooking wine.
Production: ① Take a proper amount of dried bamboo shoots, rinse them with cold water, wring out the water, pour boiling water, and soak them for about 20 minutes. Keep the soaked soup, slice the winter bamboo shoots, peel the pork belly, slice the pork belly, put a proper amount of oil in the pot, fry the pork belly until the surface is slightly burnt, add garlic cloves, ginger slices and dried peppers, add a proper amount of light soy sauce, sugar and cooking wine, and then add, for example.
Reminder:
Please click to enter a picture description.
1. It's very convenient to soak dried bamboo shoots. I didn't have time this time. After washing them with clean water, I directly boiled them and they softened in 20 minutes.
2. The dried bamboo shoots in the dried bamboo shoots dish are also tender, so the stew won't last long.
3. Just put the dried peppers according to your own taste.
4. Put a little soy sauce to increase the umami flavor.
Sauté ed pork belly Ingredients: 500g pork belly, lettuce, garlic, green pepper, sesame oil (see boiled fish for details), salt and pepper noodles.
Practice: 1, remove the skin of pork belly, otherwise the fried or baked skin will not bite. This step is best done with the help of the comrades selling meat, and the skin can be frozen.
2. Put large pieces of pork belly flat.
3. Starting from a section of meat, roll the pork belly inward as tightly as possible.
4. Wrap the meat roll with plastic wrap, wrap it tightly, and put it in the freezer to freeze the meat roll.
5. Take out the frozen meat roll and cut it into thin slices horizontally.
6. Take a frying pan, heat it without putting oil, put the sliced pork belly flat in the pan, and fry the meat slices on both sides with medium heat.
7, fried pork belly will overflow a lot of oil, you can add mushrooms, onions and other vegetables to fry, very fragrant.
8. It is also good to dip the pork belly with spiced sesame oil, salt and pepper noodles, or dip it with Korean bean paste and spicy sauce. It is best to wrap the seasoned pork belly, pepper and garlic with lettuce, which is delicious. [2]
Beer pork belly
Raw materials:
Ingredients 1000g pork belly with skin 2 cans of beer
Ingredients right amount of rock sugar right amount of soy sauce right amount of ginger right amount of garlic right amount of onion.
Making:
1, boil warm water in the pot and blanch the pork belly with skin until it is clean.
2, cut into four squares after the pot.
3, another soup pot, add the right amount of ginger, garlic, onion.
4, put the meat into the pot, add the right amount of rock sugar.
Please click to enter a picture description.
5, add beer, just full of meat.
6, add the right amount of soy sauce.
7. Boil over high heat, and turn to low heat until it is tasty.
8, then put the delicious pork belly out of the pot and turn to the steamer.
9. Steam until it is oily, sprinkle with chopped green onion and serve. [2]
Dongpo's braised pork