What are the delicacies named after pigs, about the names of food products for pigs

Taking Cantonese cuisine as an example, a pig is named after the pig character from head to tail, from outside to inside

Pork scalp in brine, pork belly (tongue) in brine, pig ear in brine, Baiyun pork knuckle, braised pork knuckle, stewed pig's tail with peanuts, stewed pork heart, fried pork liver, pork belly in brine, large intestine in brine pig, pig cross-hair.

Chicken soup with overlord flower and pork backbone, stir-fried chili pepper with pork loin, watercress and pork lung soup.

Braised pork skin, brine pork belly (tongue), brine pig ears, Baiyun pork knuckle, braised pork knuckle, peanut stewed pig tail, stewed pork heart, fried pork liver, brine pork belly, brine pig intestine, pork cross blot overlord flower, pork backbone boiled chicken soup, pork loin fried chili, watercress pork lung soup and so on.

Stir-fried pork liver is a home-cooked dish. Pork liver is rich in iron, is the most commonly used food in blood tonic food, anemia patients often eat, not only appetizing, but also can supplement various nutrients, especially iron and protein.

Nutritive value. 1. Pig liver is rich in iron, which is the most commonly used food in blood tonic food, and eating pig liver can regulate and improve the physiological function of the hematopoietic system in anemia patients.

2. Pig liver is rich in vitamin A, which has the effect of maintaining normal growth and reproductive function; It can protect the eyes, maintain normal vision, prevent dry eyes and fatigue, and maintain a healthy complexion, which is of great significance to the bodybuilding.

3. Regular consumption of animal liver can also supplement vitamin B2, which is an important coenzyme for supplementing the body and completing the detoxification of some toxic components by the body.

roast suckling pig (whole pig); Sauce fried pig face (pig face); Flower pig hand pot (pig's trotters); whispers (pig ears); plum cabbage button meat (pork belly); garlic milk ribs (pork ribs); hot waist flower (pork loin); Nine turns of the large intestine (fat intestine); Gold medal pigtail (tail).

Pork is the most used meat in home cooking. Different dishes often require different pork cuts, and the ones commonly used in households are:

Tong Ridge - that is, the linin (loin), is the most tender meat, and it is also the best raw material for many stir-fried, stir-fried, and slippery dishes.

Chinese - also known as pork belly, three layers of lean meat and two layers of fat, commonly known as five flowers and three layers, eaten with skin, is the best raw material for stew (braised pork)".

Hard ribs and soft ribs - fat and thin are the same, and they are also mainly hooked.

Front legs and front rows - fat and lean are mixed, and the meat is also more tender.

Hind legs - also called back seats, lean meat, tender meat, and the volume of line meat is large, which can make a lot of ......

Pig food is called pachyderm, scientific name beta vulgaris l l.It is a beet plant of the Chenopodaceae family, also known as cabbage, pig cabbage, sea cabbage, red leaf beet, and kraft cabbage.

Pachyderma grows before and after the Qingming Dynasty and is mostly cultivated in southern China, which is one of the endemic vegetables in the south. It can effectively prevent heart disease, lower blood sugar, eliminate dust toxins, promote ulcer healing, antibacterial and anti-inflammatory, anti-aging, anti-cancer, high blood pressure and other effects. The reason why it is called pig food is because this vegetable is not very popular with people in the south, and it is usually used to feed pigs.

How to stir-fry thick-skinned vegetables with white sauce:

Ingredients: Junda cabbage, coconut white (peeled, cleaned and sliced).

1. Prepare the ingredients;

2. Wash and remove the thick-skinned vegetables;

3. Put it on the cutting board and cut it;

4. Add lard to the pot and heat it, then add the chopped Junda vegetables and coconut white and stir-fry until cooked;

5. Then, add salt and monosodium glutamate;

6. Stir-fry well.

Pig cabbage, also known as "Cabbage", is one of the varieties of Leaf Herbaceae, Chenopodaceae, and Cabbage. In the north, it is called "kraft cabbage" and "pachyderm cabbage". Why is it called "Pig Food"? Because people in Cantonese speaking areas don't like to eat this vegetable, it is usually used to feed pigs.

1. Braised pork.

Braised pork is a well-known popular dish that belongs to the hot dish. It uses pork belly as the main ingredient, and it is best to use three layers of meat (pork belly) with fat and thin to make it, and there are as many as twenty or thirty kinds of methods.

The cooking technique of braised pork, the pot is mainly a casserole, and the meat made is fat and thin, sweet and soft, and melts in the mouth. Braised pork is widely spread in various parts of our country and has a certain nutritional value.

2. Braised pig's trotters.

Braised pork trotters is a traditional famous dish, but also a more common home cooking, with pig's trotters as the main ingredient, this dish is delicious, rich in nutritional value, has the effects of beauty and beauty, anti-aging, promoting growth, and improving coronary heart disease.

3. Roast suckling pig.

Roast suckling pig is Guangzhou's most famous specialty, and it is one of the main dishes in the "Manchu and Han Banquet". As early as the Western Zhou Dynasty, this dish has been listed as one of the "eight treasures", and it was called "Cannon Zen Judgment Dolphin" at that time.

During the Northern and Southern Dynasties, Jia Siqian had already recorded roast suckling pig as an important culinary achievement in the "Qi Min Yaoshu". He wrote: "The color is the same as amber, and it is like real gold, and the entrance is dissipated, as strong as snow, moist with slurry, and special and extraordinary."

More than 1,400 years ago, the Chinese Han working people had such profound accomplishments in their cooking skills, which really amazed the world.

Roast suckling pig is also one of the sacrifices of Cantonese people to worship their ancestors for many years, it is an indispensable festival thing for every family, after sacrificing the ancestors with suckling pig, relatives will gather for dinner to eat.

4. Braised pork ribs.

Braised pork ribs are a common dish. It is made with pork ribs and oyster mushrooms as the main ingredients, and dried chili peppers, Sichuan pepper, star anise, cloves, ginger slices, salt, dark soy sauce, light soy sauce, cooking wine, rock sugar, etc.

The flavor of this dish is fragrant and salty, the pork ribs are crispy, and the color is golden red. It can be eaten by men, women and children. Suitable for those who are deficient in qi and blood, and have poor yin deficiency; Those with damp heat and phlegm stagnation should take it with caution; People who are obese and have high blood lipids should not eat more.

5. Sauce elbows.

Sauce elbow is a common specialty of braised vegetables. It is most famous for making sauce elbows in Shandong. The dish is nutritious, full of color and flavor, crispy and mellow, rich in color and flavor.

Beijing's "Tianfu" sauce elbow is famous far and wide. In addition, red grilled elbow is a historical dish in Weifang, Shandong, which is favored by people because of its softness, material, fat but not greasy, and rich nutrition. It has been rated as "Shandong Famous Snack".

roast suckling pig (whole pig); Sauce fried pig face (pig face); Flower pig hand pot (pig's trotters); whispers (pig ears); plum cabbage button meat (pork belly); garlic milk ribs (pork ribs); hot waist flower (pork loin); Nine turns of the large intestine (fat intestine); Gold medal pigtail (tail).

Chang Tu is suspicious of bandit pig liver.

Ingredients: half a pork liver, a cucumber.

Seasoning: 1 teaspoon of salt, appropriate amount of flavor, appropriate amount of chili oil.

Preparation steps: 1. The first step: prepare the ingredients and cut the cucumber into the shape of the rhominous field;

2. Step 2: Then cut the pork liver along the texture;

3. Step 3: Chop the coriander, put it all together, and prepare it for cold dressing!

4. Step 4: Add salt and start seasoning.

5. Step 5: Put the taste very fresh.

6. Step 6: Add some chili oil.

7. The first seven steps of the spine: some light soy sauce.

8. Step 8: Add olive oil to enhance the flavor.

9. Step 9: Finished product.

The common ones are bandit pork liver.

Ingredients: half a pork liver, a cucumber.

Seasoning: 1 teaspoon of salt, appropriate amount of flavor, appropriate amount of chili oil.

Preparation steps: 1. The first step: prepare the ingredients and cut the cucumber into a diamond shape;

2. Step 2: Then cut the pork liver along the texture;

3. Step 3: Chop the coriander, put it all together, and prepare it for cold dressing!

4. Step 4: Add salt and start seasoning.

5. Step 5: Put the taste very fresh.

6. Step 6: Add some chili oil.

7. Step 7: Get some light soy sauce.

8. Step 8: Add olive oil to enhance the flavor.

9. Step 9: Finished product.

roast suckling pig (whole pig); Sauce fried pig face (pig face); Flower pig hand pot (pig's trotters); whispers (pig ears); plum cabbage button meat (pork belly); garlic milk ribs (pork ribs); hot waist flower (pork loin); Nine turns of the large intestine (fat intestine); Gold medal pigtail (tail).

Pork blunt vermicelli. Roasted pig's trotters with bamboo shoots. White-cut pork head. Spicy pork rind.

roast suckling pig (whole pig); Sauce fried pig face (pig face); Flower pig hand pot (pig's trotters); whispers (pig ears); plum cabbage button meat (pork belly); garlic milk ribs (pork ribs); hot waist flower (pork loin); Nine turns of the large intestine (fat intestine); Gold medal pigtail (tail).

Pork blunt vermicelli. Roasted pig's trotters with bamboo shoots. White-cut pork head. Spicy pork rind.

Stewed tofu pork trotters and shiitake mushrooms Tonkatsu.