Is there a saying that cooking meat during the Chinese New Year is not allowed to be boiled?

Don't let the cooked meat for the New Year be rotten, is it necessary to use the square meat for use! There is a local custom in each of these places! The difference in attention gives rise to different local cultures!

Ingredients: 350 grams of pork, 200 grams of cabbage, 3 spoons of Pixian bean paste, 1 spoon of cooking wine, 2 spoons of starch, 1 spoon of salt, 10 grams of dried chili pepper, 20 peppercorns, 400 ml of water, 120 ml of oil, 1 spoon of soy sauce, 1 spoon of sugar, 4 pieces of garlic, 1 piece of ginger, appropriate amount of monosodium glutamate and green onion.

Method 1Cut the lean meat into large, wide slices (about 1 finger length and 2 finger width), grasp the meat well with starch, cooking wine, salt and a small amount of water, and marinate slightly.

2.Wash the cabbage, tear the leaves into large pieces, and cut the cabbage into thin slices with a knife; Wash the ginger and finely chop.

3.Wash the green onion and cut it into pieces; Wash the dried peppers, remove the seeds and cut into sections; Chop the Pixian bean paste and set aside, wash and mince the garlic.

4.Pour 50ml of oil into the pot, add dried chili peppers and Sichuan peppercorns, fry over medium heat until brown-red, remove and set aside.

5.Turn the heat to high, put the green onion into the pot and fry until fragrant, then add the cabbage, fry the raw water, spread it in a large bowl and set aside.

6.Heat the pot, pour in 50ml of oil, add Pixian bean paste and minced ginger and stir-fry until the color is red.

7.Add the broth to a boil, then put the marinated meat slices in a pot and spread them with chopsticks.

8.When the meat slices are cooked until they spread out and change color, add soy sauce, MSG and sugar to taste.

9.Pour the slices of meat and the broth into a large bowl lined with cabbage.

10.Chop the dried chili peppers and peppercorns that have been fried in advance and sprinkle them on top of the meat slices, and sprinkle the minced garlic evenly over the meat slices.

11.Wash the pot and wipe it dry, put in 20ml of oil, burn it over high heat until the smoke comes out, and pour the hot oil evenly on the meat slices in the bowl.

The pot should be a thick iron pot You can't use a casserole pot to absorb oil and water The casserole is easy to go The meat flavor is wrapped in grass fruit Cardamom Ginger Angelica Angelica Cinnamon bay leaf Sand ginger Tangerine peel Ingredients Fennel Astragalus (less bitter) licorice Before the meat is cooked, it should be soaked in water overnight to clean the blood Probably these spices Then it is the sugar color Don't put soy sauce The meat is black when cooked. Stir-fried sugar color should be, right? Don't think about it if you can't eat it, add the prepared ingredients to the bone broth and cook for an hour, then put the soaked and washed meat skin facing down layer by layer, and turn to a simmer, preferably a briquette stove fire, press a wooden board on top of it, put a stone on the woodblock Suppress the meat, cover the lid and stuffy tightly.

Just roll slowly overnight.

Depressed: Of course, I put the meat in a pot and boiled it!! Or do you mean something else (braised pork. Stew. Barbecue)

No matter what meat is eaten, people feel that the worse the stew, the better. So, the pressure cooker came into being, and it was used to stew pork ribs, etc., and in ten minutes, even the bones became soft.

However, at a temperature of 200 300 °C, the amino acids, creatine liver, sugars and harmless compounds in meat foods undergo a chemical reaction to form aromatic amine groups, which contain 12 compounds, 9 of which are carcinogenic.

In contemporary life, industrial pollution accounts for 50% of the carcinogenic effects of human beings, while the impact of diet accounts for 35%. Previously, we underestimated the carcinogenesis caused by toxic chemicals in food. Don't overcook meat until the problem of aromatic amines is fully understood.

Some people think that eating fatty meat will make them fat, and eating lean meat will not make you fat and can ensure the intake of nutrients, so they eat lean meat. In fact, eating more lean meat is not necessarily good. Lean meat is high in methionine, which can be catalyzed by an enzyme that can become homocysteine, and too much homocysteine can also lead to atherosclerosis.

Animal experiments have shown that homocysteine can directly damage animal endothelial cells, forming typical atherosclerotic plaques. Therefore, eat lean meat in moderation, not more is better.

Salted meat contains nitrate, and after frying and frying, it will produce nitrosoarsenic paralidine, a carcinogen. Therefore, when eating salted fish, salted meat, sausages, ham and other foods, avoid frying. The correct way to consume it is:

Foods such as bacon, sausages, and ham are cooked and steamed thoroughly to allow nitrosamines to volatilize with the water vapor. At the same time, it is best to add some rice vinegar when cooking salty and smoked food, because vinegar has the effect of decomposing nitrite and can kill bacteria.

I wonder if you've ever cooked meat? When you cook meat for the first time, you must be very anxious and try to cook the meat all at once, but the result is that the bigger the fire, the less likely it is to cook it. Experienced people will tell you:

Just cover the pot tightly and let the pot boil slightly over low heat, and the meat will quickly boil.

Here, an experienced person may only rely on his or her experience, but can you use the knowledge you have learned to explain its truth?

After the meat is cooked, it slowly melts the fat, the oil, and at first a thin layer of oil covers the surface of the water, and gradually the oil layer thickens. If you use a high heat at this time, the broth in the pot will tumble and spit out a lot of steam, and the oil will be squeezed around the pot, so that the meat will be difficult to cook.

As you know, water boils at 100 degrees Celsius and produces a lot of water vapor. After boiling, the heat is added to the water, and the temperature still stays at 100 and does not rise, while the water in the pot slowly decreases. It turns out that the water molecules usually hold each other very tightly and do not easily break free from the water.

When the water boils and burns continuously, the extra heat greatly helps the water molecules to break free from the constraints of the surrounding water molecules, and fly out of the water surface to become free water vapor. At this time, the more it burns, the more water molecules will vaporize; In other words, a large amount of heat is consumed and taken away by the vaporization of water molecules, and there is not much heat in the pot, and of course the meat is not easy to cook.

If you cook the meat over low heat, the soup does not churn in the pot, but only boils slightly, and the whole soup is covered with a thicker and thicker layer of oil. Because of the protection of this layer of oil, the heat in the soup is not easy to lose, and the temperature can gradually increase, even reaching a much higher temperature than when it is boiled, so the meat is easier to cook.

If the noodle soup has a lot of oil, it doesn't look like it's hot at all, but don't take a big sip of it, otherwise your mouth will burn. Therefore, when drinking oil soup, you must carefully stir the soup noodles slightly, or blow it to let the heat run away, and then drink it slowly so that there will be no "hot mouth".

This time you should save fuel and cook the meat quickly, so you can eat your own rotten meat at any time. Isn't that the "best of all threes"?

Stew meat over low heat, stir-fry meat over medium-low heat, steamed pork over low heat. Otherwise, if the meat is stewed on high heat, the water in the meat cells will continue to boil and vaporize, rise and break, and the meat will become firewood.

Slow heat can make the meat cook from the inside out, and the fast fire can only cook the surface thoroughly.

Because the temperature can be quickly raised by the rapid fire, the meat is cooked directly.

If you use high heat, it will only cook the outside and the inside will not be cooked at all.

The inside of the meat is not easy to cook, so keep it on low heat.

Because the rapid fire can only cook the appearance of the meat.

Simmer slowly to make the meat inside cooked, otherwise the meat will not be cooked.

Simmer over low heat so that the inside of the meat is cooked.

Simmer over a warm heat until the inside of the meat is cooked through.

It is correct to simmer on low heat, and the rapid fire can only burn the appearance.