Why is burnt white called burnt white? What is the difference between roasted white and buttoned por

Salted roasted white is generally based on bean sprouts from Yibin, Sichuan; The sweet roasted white is made of rice as the base, steamed with pork belly and red bean paste, which is delicious, smooth and soft. Generally speaking, roasted white is a general term for "bean sprouts as buckle meat". In Yibin dialect, it is "salt vegetable buckle".

In fact, the design of the meat is similar to that of the white at a glance, but there are many differences. Roasted white belongs to Sichuan cuisine, and the buckle meat belongs to Cantonese cuisine, and the roasted white in Sichuan cuisine is divided into sweet roasted white and salty roasted white, and the buckle meat is only salty.

The base dish of the roasted white is the well-known bean sprouts in Yibin, Sichuan, and the base dish for the buckle meat is the dried plum vegetables of Huizhou City. Burning white does not need to be pickled, the coloring is colored by light soy sauce and fried sugar color as a button meat, it must be marinated, and the coloring is immediately fried and colored. Why do we have two names? It is because our country has a wide territory, and each region has a different way of life, and we have a different understanding of the same thing.

In the production process, the main materials are the same, and the auxiliary materials are different.

The specific difference in the title is that the plum vegetables are buckled with meat and salted and roasted white. Roasted white is a Sichuan cuisine, which is a signature dish in Sichuan and Guangzhou, and is a Sichuan folk dish with strong local cultural characteristics, that is, the meat in the northern region. Roasted white is generally divided into salty roasted white and sweet roasted white, and salted roasted white is generally based on bean sprouts from Yibin, Sichuan; The sweet roasted white is made of rice as the base, steamed with pork belly and red bean paste, which is delicious, smooth and soft.

Roasted white is an indispensable dish in the Sichuan farmhouse banquet "three steamed and nine buckles", and it is a delicious and delicious thing that must be tasted by Sichuan and Shu folk customs. Roasted white is a Sichuan dish, which is divided into salty and salty. Only salty ones have been eaten.

In terms of appearance and taste, the meat in the Northeast is very close to the roasted white. The difference is that the salty roasted white is put on the bottom with dried plum vegetablesIn the Northeast, there is no base dish for the meat to be made; On the other hand, even if it is salty and roasted, the salty and fresh meat is heavier than that used as a button meat in the Northeast, and is closer to the plum dried vegetables in Cantonese cuisine.

It is a pork belly made from white pork. The difference is that the color of the buckle meat is yellow. The color of burnt white is white. The approach is also different.

It's because the color of the burn is white. The difference is that the taste is different, and the buckle meat is generally more fishy.

1.The raw materials are different.

The main ingredient of roasted white and button meat is pork, but the cuisine made by different parts of pork is very different. Roasted white is usually made with pork belly, while pork belly is used for buckle meat. Roasted white is divided into dried plum roasted white and soy sauce roasted white, and different pork parts will be used for different flavor types of roasted white.

2.The method of making it is different.

There is also a clear difference in the preparation method of roasted white and buttoned meat. Blanch the meat pieces to remove the fishy smell, marinate them with seasonings, and then send them to a stew pot to simmer slowly. Button meat is to put the pork belly pieces into a casserole, add seasonings and ingredients, and then simmer slowly over low heat, and the pork belly can be eaten after it has tasted.

3.The taste is different.

Roasted white and buttoned meat are also different in texture and taste. The roasted white meat is delicate, the taste is softer, there are more seasonings, and the taste is sweet and sour, which is more suitable for women. The buckle meat is fat but not greasy, the taste is soft, and the salty flavor is more suitable for men.

4.The people who are suitable for consumption are different.

Because of the difference in taste and texture between roasted white and buckled meat, the people who are suitable for eating it are also different. Due to its sweet and sour taste, it is easier to catch fire, so it is not suitable for people with a hot constitution. Button meat, on the other hand, is not suitable for people who are overweight or have poor stomach due to its high fat and easy indigestion.

5.The origin is different.

The traditional practices and tastes of roasted white and buttoned meat are also greatly influenced by the place of origin. Roasted white is more common in the Jiangnan area, while roasted white sauce is a traditional delicacy in Nanjing. Buckle meat is most well-known in the Chaoshan region of Guangdong, but there are also different improvements and changes in other places.

6.Storage conditions are different.

Roasted white and buckled meat also have different storage conditions. If it is a dried plum and a white prune, it can be stored for a long time, but it must be kept in a dry and ventilated place. The sauce should be stored in the refrigerator. Button meat should also be stored in the refrigerator to prevent bacterial infection.

7.Suitable for different combinations.

There are also significant differences in the way of eating roasted white and buttoned meat. Roasted white is suitable for eating with rice or steamed rice to absorb its sweet and sour taste, and it can also be eaten with vegetables to reduce the fat intake of meat. The button meat is suitable for pasta or used to make barbecue, soup and other foods to increase the texture and taste.

8.The nutritional value of both.

The nutrients and calories of roasted white and button meat also differ. Roasted white tends to remove some of the fat during the cooking process, so it is lower in calories and higher in vitamins and protein than in the button meat; On the other hand, because the roasting process will lead to the loss of nutrients, the nutritional value is relatively inferior to that of roasted meat.

To sum up, the raw materials, production methods, taste, suitable food populations, origins, storage conditions, collocation methods and nutritional values of roasted white and button meat are different. When choosing to eat, you should choose a food that suits you according to your own taste and health status.

The word "roasted white" is said to be called "roasted white" because the color of the dish is like a potato dough made from white pork.

Roasted white, a special dish of the Han nationality in Sichuan and Chongqing, is a folk dish with strong local characteristics, that is, a number of oranges and pork in the north. Roasted white is generally divided into salty roasted white and sweet roasted white, salty roasted white is usually based on sprouts from Yibin, Sichuan, while sweet roasted white is glutinous rice as the base, steamed with pork belly and bean paste, sweet but not greasy, fragrant and soft glutinous. Roasted white is an indispensable dish in the Sichuan and Chongqing peasant banquets, the so-called "three steamed and nine buttons" is the exquisiteness of the folk feast, including steamed pork, braised pork, steamed elbow, roasted crispy meat, roasted white, Dongpo meat, duck, chicken, meat and other kicha, mainly steamed and stewed, affordable and fatty.

Blanch the pork belly and spread the juice (a little soy sauce and a little sugar) while it is hot

Put a little oil in the wok, heat it, twist the fire small, and then put the juicy meat into the pot, remember that the skin of the meat is facing down, cover the lid, otherwise the oil will splash on you, I generally take the meat in one hand, take the lid in the other hand, put down the meat and cover it immediately, the action should be fast, if it is the first time to do it, you can practice kung fu first and then actually operate ......, at this time, I listened to the ...... of random explosion in the pot

Turn off the heat for about two minutes, and when there is no sound, then open the lid.

Wait for the meat to cool a little and cut it into slices, I like to cut it thinly, so that the flavor is not greasy.

Then spread a layer of broken rice sprouts, also pour juice on top, put a few small star anise, ginger shreds, and then steam in the pot, I generally use a pressure cooker, high pressure for 25 minutes ......

After a while, the tempting fragrance came out of the pressure cooker, and then I began to think about the fragrant meat, okay, ...... out of the pot

Don't worry, you can't disturb the bridge on the table, first take a plate and buckle it on it, and then .........

Then, the wrist is gently flipped (it doesn't seem to be a big transfer work), and it's reversed, don't try it if the skill is not enough, otherwise the meat juice will be spilled....Slowly....

At this time, the bowl was slowly lifted, and look, it came out, a plate of delicious roasted white .........

The machine is correct. Roasted Feng is a type of Sichuan cuisine. It's just that we spread old dried vegetables and salted vegetables.

Pour the juice on top as well. The main rot of the stuffy base leak is soy sauce. Sugar.

Ginger. Monosodium glutamate. Pepper.

Don't use a pressure cooker too much. This is not very delicious, and if it is steamed, it will be even more fragrant.