Su Dongpo believes that "there is a West Lake in Hangzhou, as there is an eye for people", which can never be abolished. He led the people of Hangzhou to dredge the West Lake, and finally made it youthful again. The people of Hangzhou were so grateful that they beat gongs and drums, carried pigs and carried wine to the Taishou House. Su Dongpo couldn't refuse, so he had to accept it. Faced with piles of pork, he asked the chef to cut the meat into cubes, stewed elbows in Meishan, Sichuan, his hometown, combined with the taste characteristics of Hangzhou people, added ginger, onion, brown sugar, cooking wine and soy sauce, stewed it with slow fire until it was tender and crisp, and then distributed the meat according to the roster of migrant workers dredging the West Lake.
Migrant workers tasted the braised pork sent by Su Taishou, and they felt that the taste was unusual, and they called it "Dongpo Meat" in succession. A restaurant owner had a brainwave and managed to invite a chef from Taishoufu to make Dongpo pork according to Su Dongpo's method, so the restaurant kept customers from morning till night and its business was particularly prosperous. Other restaurants followed suit at first sight. For a time, restaurants of all sizes sold "Dongpo Meat", which became the first dish in Hangzhou. Later, "Dongpo Meat" spread more widely, became more refined and became a famous dish popular all over the country. At present, there are famous Dongpo Meat in Hangzhou, Dongpo Meat in Huangzhou, Dongpo Meat in Yongxiu, Jiangxi, Dongpo Meat in Yangzhou and Suzhou, Dongpo Meat in Dali, Yunnan and Dongpo Meat in Sichuan, Su Shi's hometown.
First, prepare 2 Jin of pork belly with skin, big pieces, then one or two of winter bamboo shoots and onions, half a catty of spinach, a small piece of lard, 8 Liang of yellow wine, sugar 1 2, a few slices of ginger, 4 Liang of soy sauce and some salt.
The specific operation is:
Bake the skin until it is brown, soak it in water, scrape off the burnt skin with a knife, wash it, cut it into small squares 4 cm thick and 6.5 cm wide, and draw a cross knife on the skin.
Wash the casserole (clean the pot), spread ginger slices and shallots at the bottom of the pot, and then put the cut pieces of meat in the pot, paying attention to placing them, not pouring them. Put winter bamboo shoots on the meat, cut them into cypress leaves, and then add cooking wine, soy sauce, white sugar and a little water (less water).
Now, cover the lid, boil it with strong fire, and simmer it slowly instead of slow fire (the flame of wood fire will not rise). After almost 1 hour, turn the meat every 10 minute until it is tender and delicious (don't rush him when he is cooked,
At this time, the soup is oily, and you can call me when it is on the plate.
In addition, stir-fry spinach with lard on a high fire, put salt on it as soon as it breaks, take it out of the pot and put it on both sides of the plate. I should be here by this time, so it's just right to pick it up and pack it up and go home. You can review it again, do another one, and practice more to improve.
Winter bamboo shoots and spinach are added to this dish, for the sake of delicious taste and good color, and for the sake of homonym. The combination of "winter" of winter bamboo shoots and "spinach" is the homonym of Dongpo, and together with meat, it happens to be Dongpo meat.
2. I want to write a composition about "Hometown Cuisine". I want to write Dongpo Meat in about 600 words. The practice and allusion begin with: "Slow down the fire, less water, and it will be beautiful when the fire is full."
This is a poem written by Su Shi of the Song Dynasty, one of the eight masters in the Tang and Song Dynasties. Su Shi is commonly known as Su Dongpo. According to legend, because of his integrity as an official, ordinary people heard that he likes to eat braised pork. In the Spring Festival, they all gave him pork to show their hearts.
Su Dongpo received so much pork that he felt that he should share it with tens of thousands of migrant workers who dredged the West Lake. He asked his family to cut the meat into cubes, cook it with his cooking method, and distribute it to every household together with wine according to the roster of migrant workers. When his family cooked it, they understood "send it with wine" as "burn it with wine", and the braised pork was more crispy and delicious. The eaters praised Su Dongpo for its unique cooking method and delicious taste.
Everyone praised, and anecdotes spread. At that time, among those who asked Su Dongpo for a teacher to teach, in addition to learning calligraphy and writing articles, some people came to learn to burn meat. After the Lunar New Year's Eve, every household in the folk makes Dongpo meat.
As a custom, it is used to express the nostalgia for him. Now it has become a traditional dish in Hangzhou.
Louwailou restaurant imitated his method to cook this dish, supplied it to the world, and constantly improved it in practice, which has been passed down to this day. Today, I introduce this famous dish to you, which is also the famous dish in my hometown of Hangzhou-"Dongpo Meat".
End: Dongpo meat has a long history, and I realized the long history and value by making Dongpo meat. So that I love my hometown more, and I love the famous dish of my hometown-"Dongpo Meat" more.
Over! ! ! Receive the manuscript
3. It is said that when Su Dongpo was demoted to Huangzhou, he imitated the predecessors' practice and improved it by adding wine to roast pork and making braised pork slowly.
This dish was initiated in Huangzhou, and later spread to Hangzhou, the capital of the Southern Song Dynasty, where it became a famous dish. In the area of Yongxiu (Yongxiu County, Jiujiang City, Jiangxi Province) in the north of Jiangxi Province, whenever a banquet is held, the first thing is two bowls of food and vegetables, which symbolizes harmony.
Then came two bowls of big pork tied with straw. There are two bowls of pork on the sumptuous banquet, which looks unique. Pick up scissors, cut the straw, and taste it carefully. The meat color is clear and refreshing, and the entrance is crispy and glutinous.
The smell of meat is also mixed with a clear smell of straw, which is refreshing and really has an endless aftertaste. This kind of meat is called Dongpo meat.
Why is this dish called "Dongpo Meat"? There is such a legend. Legend has it that there was a famous writer named Su Dongpo in the Song Dynasty. He traveled all over the world.
At noon one summer, he came to a place called Aicheng in Yongxiu. At this time, it is a hot summer day and the weather is very hot.
There happened to be a towering camphor tree on the roadside, which shaded the sun. It was really a good place to enjoy the cool. Su Dongpo sat on a bench under a tree, enjoying the cool while reading.
Reading, suddenly there was a cry. He looked up and saw a farmer with a child in his arms coming this way, followed by a crying woman.
Dongpo thought: 80% is that the child has something urgent. Although I am not good at medicine, I have read a lot of medical books and pharmacy, and I know a little about common diseases. So he stopped the farmer and said, "Let me have a look!" " It turns out that the couple's middle-aged son is more precious than life, so they named the child "Jin Zai Li".
Jin Zaili suddenly fell ill today, and was unconscious. The couple were so scared that they hurried to find a doctor with their children in their arms. As the saying goes, "seek medical treatment in a hurry."
The farmer looked at Su Dongpo's dress and was so enthusiastic that he immediately handed the child to him. Dongpo took a look, and the child clenched his teeth and twitched his hands and feet, which was exactly what the medical book said about heatstroke.
So he called the farmer to lay the child flat on the ground, picked a handful of camphor leaves and rubbed them under the child's nose. Then, according to the practice in the medical book, I fiddled here and pinched there.
After a while, Jin Zai started to cry out loud. The couple were overjoyed. They picked up Jin Zai, grabbed Su Dongpo and walked home.
Su Dongpo saw that the farmer was eager to give thanks, so he had to follow. When I came to the farmer's house, I saw that it was not rich, but it was also very neat.
In order to show gratitude, the farmer kept Su Dongpo's warm hospitality for three days. This morning, the farmer excitedly bought two Jin of pork from the collection and brought it back with a bundle of straw.
As he walked, he thought: I bought the meat back, and I have to ask my husband about his taste. So I went to ask Su Dongpo.
At this time, the sun just showed half a smiling face, and the morning glow was all over the sky. Dewdrops hung on the rice leaves in the field, like bright pearls. Su Dongpo is fascinated by this beautiful natural scenery. He is facing the east window, making a masterpiece of poetry, and is composing poems and lyrics, weighing words and phrases! The farmer asked softly at the door, "Sir, how do you think this meat can be eaten?" Dongpo was fascinated by his poems, and he read aloud: "Wo-Cao-Zhen-Zhu-Touxin Xiang.
"The farmer listened to a stare blankly, Sir, what does this mean? Think about it carefully: yes, he told me to cook the meat with straw and cook it thoroughly, so that it tastes delicious, so he said, "Cook it with grass and make it fragrant."
This gentleman is really different from us farmers. He speaks with poetry and even eats meat. Thinking of this, the farmer took the meat to the kitchen, told his wife and straw to put the whole piece of pork in the pot and cook it until it was rotten.
When the food was served at dinner, Su Dongpo saw a whole piece of meat, which was uncut and tied with straw. He thought about it for some reason. I want to ask, but I'm embarrassed to ask. Do you want to eat? A whole piece of meat and straw are still tied to it, and I don't know how to do it.
The farmer was surprised to see Su Dongpo staring at the meat. He said to Su Dongpo, "I'll ask you in the morning. Didn't you say' cooking with grass makes your heart fragrant'? I made it according to your meaning. Why don't you eat it, sir? " Su Dongpo suddenly realized.
It turned out that the farmer had strung together his words, and the intermittent poems were heard by him as one sentence. In that case, we have to get off the donkey down the slope.
So he told him to cut the rope and eat happily with the farmer's family. I didn't expect that pork was mixed with straw flavor, which was very fragrant and delicious.
After dinner, the farmer and his wife went out. Dongpo thought: I am very sorry for the host's hospitality and the interruption for several days.
I have to go several times, but the host refused. I'd better go today. I was sure of my idea. I took out five or two pieces of silver from my bag and put it on the table, leaving a note saying, "The host was kind enough to refuse, but Dongpo left without saying goodbye."
When the farmer and his wife came back, they were surprised to see the police. It turned out that the benefactor who saved their children was the famous Mr. Su Dongpo. This story spread from one word to ten, and everyone learned to tie meat with straw and cook it. It was really crispy and delicious.
The villagers called this kind of meat "Dongpo Meat". Because of its delicious taste and unique practice, it has been circulated.
Legend has it that when Su Dongpo was a secretariat in Hangzhou, he managed the West Lake and did a good thing for the people. By that time, the West Lake had been largely submerged by weeds.
After he took office, he mobilized tens of thousands of migrant workers to remove farmland and dredge the lake port, piled up the dug mud and built a long embankment, and built a bridge to unblock the lake, so that the West Lake could reappear and be irrigated with water. After the West Lake was harnessed, the surrounding fields were not afraid of waterlogging or drought. This year, the weather was favorable, and the crops in the four townships of Hangzhou had a bumper harvest.
The people thanked Su Dongpo for the benefits of managing the West Lake. By the time of the New Year, everyone would carry pigs and carry wine to pay a New Year call to him. Su Dongpo accepted a lot of pork, had it cut into squares and burned red, and then distributed the meat to them for the New Year according to the roster of migrant workers who managed the West Lake.
Everyone is very happy. Everyone praises Su Dongpo as a wise official and calls the pork he sent "Dongpo pork". There is a big restaurant in Hangzhou. When the owner of the restaurant saw that people boasted about "Dongpo pork", he discussed with the chef and cut the pork into squares and burned it red and crisp. Hang out the brand, also named "Dongpo Meat".
As soon as this new dish came out, the business of that restaurant was booming. Customers kept coming from morning till night. It was not enough to kill ten big pigs every day, which other restaurant owners could see.
4. The composition describes the color, aroma and taste of Dongpo meat. Dongpo meat is very good in color, aroma and taste, and it is deeply loved by people. Su Dongpo is even more greasy, so he is called Dongpo meat.
Dongpo meat belongs to Zhejiang cuisine, with pork as the main ingredient. The dishes are thin-skinned and tender, red and bright in color, rich in flavor and juice, crisp and rotten but not broken in shape, fragrant and waxy but not greasy. It is this that makes it a well-known dish. Su Dongpo is even more fascinated by this. He once wrote in the poem "Eating Pork": slow fire, less water, and he is beautiful when the fire is full. Get up and play a bowl every day, so full that you can't worry about it. As Su Dongpo said, "slow fire, less water, more wine" is the secret to making this dish.
Dongpo Meat was created in Xuzhou, perfected in Huangzhou and famous in Hangzhou. When you go up and have a look at the red, bright, slippery, square and steaming Dongpo meat, you will leave a lot of saliva. Smell it, its fragrance is overflowing, as if it can be smelled several blocks away. It tastes very delicious, and it is tender, soft and not sticky at all. Although it has a lot of oil, it is not greasy at all, just like Su Dongpo himself. Although he is proficient in piano, chess, calligraphy and painting, he is not proud at all, and his image has always been so clean and honest. This is the reason why Su Dongpo is immortal, and it is also the reason why Dongpo's meat is fat but not greasy, sweet in fragrance and waxy in crisp ...
Ah! Dongpo meat, my favorite delicacy!
My favorite dish is probably braised pork. No matter which restaurant I go to, as long as there is braised pork, I will ask my parents to order one. Of course, the best food is "mom braised pork".
Braised pork is my mother's unique skill. At my request, my mother showed her talents early in the morning. First, I took the pork belly out of the refrigerator, cut it into pieces neatly, then put it in boiling hot water, scalded the blood, fished it up and drained it, and my mother skillfully fiddled with it. While I was busy remembering the process, my mother had poured sunflower seed oil into the wok. When the wok made a "crackling" sound, I saw my mother quickly pour the meat into the wok, stir-fry it up and down until the meat became crisp and yellow, and then pour rice wine, soy sauce, sugar, salt and spices one by one. Mom also specially sprinkled a handful of osmanthus! This is because I want the traditional braised pork to have the sweet smell of osmanthus.
Then, my mother immediately raised the switch to a big fire, covered the lid, shoveled it, and then simmered it for a while. The smell of meat can't wait to get out of the pot! The aroma is overflowing, and the delicious braised pork is "freshly baked"! As soon as mom opened the lid, wow, a sweet smell of meat came to my nose! The meat is shiny and has an attractive luster. I can't wait to pick up a piece and taste it first. It's delicious, unique, crisp but not rotten. "It's delicious! Mom, your cooking is better than that of a big hotel! " I praised my mother while eating. I saw my mother smiled proudly.
At lunch, I wiped out a bowl of braised pork in three bites. I also found a book "Learn to Cook Braised Pork" in the kitchen. It turns out that my mother bought a book specially to satisfy my "carnivorous beast" taste. Hey, no wonder mom's braised pork is so delicious.
6. Ask for a description of 600 words of braised pork.
Braised pork [1] is one of the hot dishes. With pork belly as the main ingredient, it is best to choose three layers of fat and thin meat. The cooking skills of braised pork are mainly casserole, which is fat and thin, sweet and soft, and melts in the mouth. Braised pork is widely spread all over China and is a famous popular dish.
When it comes to braised pork (Dongpo pork), we can't forget Su Dongpo, who pushed the cause of braised pork to a peak.
It is precisely because of his efforts that braised pork has been able to move from the grassroots to the upper level, from the ordinary people's vegetable pots to the literati's table. In fact, Dongpo pork, which has a long history and is famous all over the country, is braised pork after all. It's really hard to tell when and where braised pork came into being. However, due to Mr. Dongpo's tireless efforts, braised pork has officially stepped onto the stage of history since then.
"Huangzhou good pork, the price is like dirt, the rich refuse to eat, and the poor don't understand cooking. Slow fire, less water, when the fire is full, it is beautiful. Come and play a bowl early every day, and you will be full of your own control. " From this poem "Eating Pork" by Su Dongpo, it is not difficult to see that Mr. Su Lao not only "comes early every day to make a bowl of delicious food", but also knows the cooking method of braised pork "slow fire, little water, and it will be beautiful when the heat is enough"
7. Ask for an explanation of 600 words of braised pork. Braised pork [1] is one of the hot dishes.
With pork belly as the main ingredient, it is best to choose three layers of fat and thin meat. The cooking skills of braised pork are mainly casserole, which is fat and thin, sweet and soft, and melts in the mouth.
Braised pork is widely spread all over China and is a famous popular dish. When it comes to braised pork (Dongpo pork), we naturally can't forget Su Dongpo, who pushed the cause of eating braised pork to a peak.
It is precisely because of his efforts that braised pork has been able to move from the grassroots to the upper level, from the ordinary people's vegetable pots to the literati's table. In fact, Dongpo pork, which has a long history and is famous all over the country, is braised pork after all.
It's really hard to tell when and where braised pork came into being. However, due to Mr. Dongpo's tireless efforts, braised pork has officially stepped onto the stage of history since then. "Huangzhou good pork, the price is like dirt, the rich refuse to eat, and the poor don't understand cooking.
Slow fire, less water, when the fire is full, it is beautiful. Come to play a bowl early every day, so full that you can't worry about it. "
From this poem "Eating Pork" by Su Dongpo, it is not difficult to see that Mr. Su Lao not only "comes early every day to make a bowl of delicious food", but also knows how to cook braised pork "slowly catches fire, lacks water, and looks beautiful when the heat is enough".
8. Composition "Dongpo Meat" 450 words Dongpo meat must have been eaten by everyone. It is said that it was made by Su Dongpo in the Northern Song Dynasty.
Dongpo meat originated from Huanggang, Hubei Province. Su Dongpo lived in Huanggang in 1080, and it was because the local pigs were meaty and cheap that he came up with this method of eating meat.
The main ingredients for Dongpo pork are pork belly, ingredients and a little onion, ginger, garlic and star anise, a little soy sauce, soy sauce, cooking wine and a little candy. The ingredients are ready, so let's start cooking.
Put water and pork belly in the pot, boil it, take it out and wash it, put a little onion, ginger slices and star anise in the casserole, cut the pork belly into 4cm cubes and put it in the pot, then sprinkle soy sauce, soy sauce and salt on the meat according to personal preference, pour a little cooking wine and a little rock sugar, and the introduced water will not exceed the pork belly. Then boil it with high fire, stew it with low fire for 40 minutes, and then pour it again. After a long wait, Dongpo meat is finally ready.
The Dongpo meat that has just come out of the pot is steaming hot. When you smell it, the fragrance comes to your face, making your mouth water thousands of feet. Then look at its shape. The small squares are arranged neatly, with thin skin and tender meat, and the color is red and bright. Pick up a piece of chopsticks and gently take a bite. It is full of mellow juice, crisp and not broken, and fragrant and glutinous, which makes people want to eat again, forever. Dongpo meat can also be eaten with cakes.
Just cut the meat into pieces about 0.5 cm wide, then fry the cake into golden yellow, cut a small mouth, put a piece of meat and a piece of lettuce in it, take a bite, it's crisp and not greasy, and it will make you memorable after eating. This is Dongpo pork in Hangzhou. After listening to my introduction, are you eager to have a hearty meal? Then act quickly.
9. About Dongpo Meat, 50 words all say that "there is heaven above and Suzhou and Hangzhou below". Hangzhou is a beautiful and rich city. She not only has beautiful scenery, but also has various special snacks and famous dishes. Dongpo Meat is a famous dish in Hangzhou, and there is a story about it.
In the Song Dynasty, Su Shi, a great talent, was demoted to Hangzhou to be a small official. He not only wrote a good poem, but also loved to create delicious food. One day, he put pork belly and other ingredients together and slowly dunzhu with a slow fire, and inadvertently made this famous dish. Because Su Shi's unique method of stewing meat was valued by people, people named it "Dongpo Meat" after him. As soon as this dish was introduced, it was deeply loved by people.
My mother and I, two foodies, of course, want to have a taste of this amazing "Dongpo Meat"! We came to a shop that made Dongpo Meat, which was particularly delicious. I took the menu first and couldn't wait to order one first. Then, after special permission, I went to the kitchen to "steal the teacher's skills".
I saw my uncle boil a whole piece of pork belly in water, then remove impurities with clear water and cut it into pieces of similar size. Put it in a casserole covered with hollowed-out bamboo boards, put the lean meat up neatly, add some seasonings, and simmer for about an hour. Then turn the meat over and stew for about half an hour, skim off excess oil stains, and then enter the last process. After a long wait, the meat is finally ready.
You see, these ruddy pieces of meat are shining in the light. Among these four pieces of meat, there is also a green coriander. Fat meat is as fat as agate, lean meat is as red as gem, and coriander is as green as jade. It's mouth watering.
I couldn't resist the temptation of delicious food, so I quickly caught a piece. Well, it's fat but not greasy, and it doesn't feel oily at all. Maybe the bamboo board plays a role. Take another bite, this time it's lean meat.