Writing an essay on braised pork is a metaphor for the taste, flavor, and appearance

i Make braised pork.

My favorite dish is braised pork, because my mother is a master at making this dish. Of course, "there are no weak soldiers under strong generals", and I naturally became a "talented student" who made braised pork.

No, it's my turn to be in charge today. After breakfast, I went to the vegetable market. When I came to the meat stall, I looked left and right, and the meat seller couldn't help but ask:

Children, do you want to buy meat? Me: "Well, pork belly, twelve yuan a catty, do you sell it?"

After some talking, the master finally agreed. I came home with a piece of fine pork belly.

I first wash the meat with clean water, cut it into pieces, put it in a chrysanthemum pot, and then add water, the water is a finger higher than the meat, okay! Then add the ingredients Two star anise, three or four slices of ginger, five or six green onions, and cover the pot. "Smack!

With a sound, turn on the gas stove and cook over high heat for about 10 minutes, and when the gap between the pot and the lid is steaming, use a spoon to skim out the foam in the pot and cook over low heat for 10 minutes. When you smell the aroma of meat, pour in three taels of rock sugar, two spoons of dark soy sauce, half a spoon of salt, cover the pot, and continue to simmer over low heat. After a while, the air was filled with the rich smell of meat.

After another ten minutes, when the soup is thick, turn off the gas stove and put the braised pork on the plate, only to see that the pieces of braised pork on the plate are like red agate, red and shining. It makes people want to eat at first sight.

I immediately moved to taste it for my mother, who ate a piece, nodded, and praised with a thumbs up: "The back waves of the Yangtze River push the front waves, and I have a successor!" "I couldn't wait to taste a piece too, well, it was delicious, not to mention that I had paid for it with my own sweat.

It can be described from the appearance, taste, and texture of the braised pork.

1. Red fluttering, shiny, trembling, eat while hot, the first bite to the meat skin, gently cut down with your teeth, the next layer is fat, absolutely fat but not greasy, and then the next layer is lean meat, which melts in the mouth, and there is another layer of fat below, followed by another layer of lean meat, with clear layers and no sharp edges.

2. The aroma of braised pork is very strong, there is a sugar fragrance, barbecue-like meat aroma, the meat is smooth and tender, and it melts in the mouth, which is really wonderful. As the saying goes, "This smell should only be in the sky, and it is rare to see it a few times in the world."

3. The appearance of braised pork reflects the characteristics of "thick oil red sauce". It is golden in color, fat but not greasy, slightly sweet in taste, and soft in the mouth. If potatoes are added to the braised pork, the potatoes will absorb part of the soup and have a rich taste, which is best served with rice.

4. The main ingredient of braised pork is pork belly, and it has to be the kind with belt meat, fat and thin, because the authentic braised pork tastes good because the pork skin and fat meat are thick but not greasy. Grandpa's braised pork is sweet at first glance, and when you chew it with your teeth, the aroma of the meat suddenly bursts in your mouth, and the fat is never greasy.

5. Braised pork stewed wide noodles is a famous dish in Northeast China. You see this bright color red and black, the meat is tender and fragrant, fat but not greasy, wide powder crystal bright, more than strength, green vegetables, it is really fragrant and has a long aftertaste.

Liang Jingjing's famous family is crying like a complaint, understanding that Manager Li Jirigiri is estimated to be soon, hurry,

Delicious, fatty but not greasy, sweet.

Braised pork, a famous popular dish, all major cuisines have their own characteristics of braised pork. It uses pork belly as the main ingredient, and it is best to choose three layers of meat (pork belly) with fat and thin, and the pot is mainly made of casserole, and the meat is fat and thin, sweet and soft, and nutritious.

There are many ways to make braised pork, although they are all based on pork belly, soy sauce, sugar, etc., but the method is different, and the taste is not the same. Mao's braised pork is famous for its bright red and slightly spicy and rich taste. Fat and thin, sweet and soft, melt in the mouth.

Braised pork is widely spread throughout our country and is a famous popular dish.

Fat but not greasy, very fragrant to eat, sweet and delicious, smooth and tender meat, braised pork is made of pork belly, and it is really delicious to do well.

The boxy meat is very soft when biting, sweet but not greasy, with a sweet fragrance, the meat is smooth and tender, melts in the mouth, is very delicious, and makes people eat with endless aftertaste.

<> fat but not greasy, lips and teeth fragrant.

The taste of braised pork should be full of color, flavor, and flavor, fragrant to the bone, and the taste is excellent.

Fat but not greasy, the meat is smooth and tender, which makes people feel appetizing.

The taste of braised pork is fragrant and rotten, and the color and flavor are good.

The taste of braised pork is very good, fat but not greasy, and very delicious.

Speaking of taste, this may be the original way we perceive the world, everyone will have their own favorite taste, or sweet, or salty, or bitter, or spicy, in short, it must be strange, varied, and it is these together constitute the taste of life, now in retrospect, the most profound and most familiar is the taste of mother's braised pork.

Mom always uses rock sugar when making braised pork, and adds a little vinegar, and always stews the meat soft and glutinous. People, as long as they have eaten their mother's braised pork, they will praise her for her good craftsmanship, I remember I asked my mother: braised pork is so delicious, who taught you to make it?

Mom always said with tears in her eyes that it was your grandmother.

The concept of grandma may be relatively unfamiliar to me, I remember that I remember that there is no grandmother at the beginning, only occasionally from the mouth of my mother and father from some words to know grandma, grandma is from Jiangsu and Zhejiang, with the unique gentleness and generosity of women in Jiangsu and Zhejiang, my mother said that grandma speaks softly and glutinously just like her, and my mother always says that she is a soft and strong person.

In fact, I can see that my mother misses my grandmother very much, but she rarely says it, after all, who would be better off without her mother? This is also the greatness of Mom, she is always trying to figure out how to give us full love, and she has been dedicating her life to it.

As we grow older, we seem to be full-fledged, and gradually sometimes some things have their own opinions, and occasionally they also collide with parents, mom and me, we don't seem to be as cordial as before, some things I don't seem to want to share with my mom, I remember once I ran out of the house because of some trivial things, my mom went out to find me, and I didn't blame too much when I came back, just said I was hungry, and then made me a bowl of braised pork, at that moment I suddenly understood how much my mother loved me, And how young and ignorant I am, there may be many kinds of flavors of love, but in my memory it must be the taste of braised pork.

The taste of braised pork is charred on the outside and tender on the inside, delicious and delicious, fat but not greasy. Braised pork is a well-known popular dish, and each major cuisine has its own characteristics of braised pork. It uses pork belly as the main ingredient, and it is best to use fat or thin three-layer meat (pork belly) to do, and the pot is mainly a casserole, and the meat is fat and thin, sweet and soft, nutritious, and melts in the mouth.

Braised pork is widely spread in various parts of our country, and there are as many as twenty or thirty kinds of methods.

When it comes to braised pork (Dongpo meat), everyone naturally can't forget the person who pushed the business of eating braised pork to the peak Su Dongpo.

It is precisely because of his efforts that braised pork has been able to move from the grassroots to the upper class, from the vegetable pot of the common people to the dining table of literati and artists. In fact, the long-standing and well-known Dongpo orange liquid pork is braised pork. It is indeed difficult to say when and where it was produced, but thanks to Mr. Dongpo's tireless efforts, since his time, braised pork has officially stepped onto the stage of history.