Ask for a 600 word expository essay on braised pork

Braised pork[1] is one of the hot recipes. With pork belly as the main ingredient, it is best to choose three layers of meat with fat and lean sides. The cooking technique of braised pork is mainly in a casserole, which is fat and thin, sweet and fluffy, and melts in the mouth.

Braised pork is widely spread throughout our country and is a well-known popular dish.

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 Dongpo pork that has a long history and is famous in the north and south of the river is, to put it bluntly, braised pork. It is indeed difficult to say when and where it was produced, but due to the tireless efforts of Mr. Dongpo, since his time, braised pork has officially stepped onto the stage of history.

Huangzhou. Good pork is as expensive as dung, the rich refuse to eat it, and the poor do not understand how to cook it. Slow fire, less water, when the fire is enough, it is beautiful.

Come to make a bowl every morning, and you can be full of your own family. From this poem "Eating Pork" by Su Dongpo, it is not difficult to see that Mr. Su not only "comes every morning to make a bowl of delicious", but also knows the cooking method of braised pork "slow fire, less water, and it is beautiful when the fire is enough".

Expository text about braised pork.

Braised pork is one of the most popular dishes of the public, and it is made with pork belly. The ingredients should be made of meat with fat and lean skin.

The cooking equipment for braised pork is a casserole. Cook in a casserole until sooner, add vinegar, add sugar and sauce, and stir-fry in a pan. It turns yellow and can be cooked.

Sweet and soft, fat but not greasy, melt in the mouth, these are all good words and sentences used to describe him. Braised pork is widely spread in Hunan, Hubei, Jiangxi, Jiangsu and other places. It is a famous popular dish.

Braised pork is also known as Dongpo Road, speaking of Dongpo meat, everyone will definitely think of Su Dongpo, of course, the braised pork became made by him.

Su Shi was once ordered to assassinate Xuzhou. The flood from Li Xuzhou, Xuzhou is now the area around Jiangsu. After the flood was cured, the people took the pig out to reward Su Shi.

The wine that Su Shi drank was unconsciously dropped, and after the wine was spilled on the pork, he found that the meat with wine was much more delicious, so he passed on the cooking method of this meat. Everyone called this dish Dongpo pork.

Su Dongpo once wrote in "Eating Pork" that "Huangzhou is a good pork, and the price is like dung." The rich refuse to eat, and the poor do not know how to cook. Slow fire, less water, when the fire is enough, it is beautiful. Come to make a bowl every morning, and you can be full of your own family. To evaluate Dongpo meat.

Summary. When the pot is hot, put in a little oil first, then put the cut meat in, and fry it with ginger and garlic over high heat, in order to squeeze out the fat in the fatty meat, so that it will be fat but not greasy, and it will be very elastic. Then it's time for the home of all kinds of ingredients.

Grab a pinch of salt and sprinkle it evenly on top of the meat, and the salt of the white flower flower falls on the meat like snow, and it melts away instantly, and the salty taste penetrates deep into the meat. Then put some soy sauce and dark soy sauce to freshly color, and suddenly the braised pork becomes bright. The meat is boiling in the pot and making a gurgling sound, like a musical and dance theater is being staged.

The pot is the stage, the meat is the protagonist, and the ingredients are their "fans", making the meat popular little by little and making them delicious and delicious. Finally, add rock sugar, cover the pot and simmer for 15 minutes. After 15 minutes, the braised pork is ready to come out of the pan.

The red stall is indispensable for our Chinese cuisine, once the classic dish is skillfully cooked, you can't help but drool when you think about the fragrant and soft braised pork. So, how to do braised pork Xingchi Chun exactly?

The specific method of braised pork varies with the region, the taste of the potato shed, etc. For example, the braised pork in Beijing needs to be judged by the meat boy and has a large portion, while the one in Shanghai needs a thick red sauce, and the number of relatives is black and sweet enough.

However, the usual approach to eliminating land quarrels is the same. First of all, prepare the ingredients, including good pork belly, ginger, green onions, garlic, rock sugar, and oil, salt, sauce and vinegar.

No less than 350 words.

When the pot is hot, put in a little oil first, then put the cut meat in, and fry it with ginger and garlic over high heat, in order to squeeze out the fat in the fatty meat, so that it will be fat but not greasy, and it will be very elastic. Next is the home of all kinds of calendar ingredients. Grab a pinch of salt and sprinkle it evenly on top of the meat, and the salt of the white flower flower falls on the meat like snow, and it melts away instantly, and the salty taste penetrates deep into the meat.

Then put some soy sauce and dark soy sauce to freshly color, and suddenly the braised pork becomes bright. The meat is boiling in the pot and making a gurgling sound, like a musical and dance theater is being staged. The pot is the stage, the meat is the protagonist of the bridge, and the ingredients are their "fans", making the meat popular little by little and making them delicious and delicious.

Finally, add rock sugar, cover the pot and simmer for 15 minutes. After 15 minutes, the braised pork is ready to come out of the pan.

The pieces of red meat are shiny with oil, and the middle is dotted with tender green green onions, which makes people salivate.

"People take food as the sky", we have eaten countless delicious foods, among which my favorite is braised pork.

Speaking of roasting braised pork, my mother is a good hand, let me introduce you to her process of making braised pork!

First, wash the pork and cut it into small cubes, mahjong-sized. Then put it in a pot with cold water, add the green onions, and cook slowly over medium heat. Any idea why you are doing this?

Let me tell you! This is done to boil out the blood and fishy smell of the pork, and the meat that comes out of this way is rotten and more flavorful, and when the water rolls up and the pork turns white, you can scoop it up. The most important step begins, and that is burning!

How else to say it's braised pork? Put the cooked meat aside, pour a little oil, ginger and chili into the pot first, and when the oil is hot and the chili and ginger have already given off their fragrance, you can pour the meat into it and burn it. After stir-frying for a few minutes, pour a little dark soy sauce, stir-fry well with a little sugar, and add water.

Cover the pot with a lid and bring to a simmer over high heat, then slowly cook over low heat. At this time, the space is filled with a strong smell of meat, which is very attractive.

The braised pork is out of the pot! See! The red meat is in the white porcelain plate, making people salivate, pick up a piece of meat, take a bite gently, a rich meat aroma will diffuse in the mouth, the fragrance is salty, and the saltiness is faintly revealing a trace of sweetness, it is really "this meat should only be in the sky, and the world can get a few times to taste"!

I kept chewing, the more I chewed, the more flavorful it became, until I swallowed the meat and the aroma was still in my mouth.

I won't tell you more, I'm going to eat a few more pieces while my mother didn't come, you know, I'm taking advantage of my mother's inattention, stealing it, byebye!

It's not good, it's in a trance, hahahahaha Hahahe Hehe?

We grew up eating delicious food.

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I have ulcers on my tongue and I really want to eat braised carrots.

So I bought a piece of pork belly on the way home.

I'm going to try making carrot roast pork.

The first time I made this dish, I googled the recipe when I came back.

There are so many practices on the Internet that I am dazzled.

So I had to absorb the practices of the people.

At the same time, see how convenient it is for you.

I didn't expect it to be very successful.

Eat our cats are full of praise.

I ate two large bowls of rice in a row.

I almost ate the rice I was going to bring tomorrow.

The method is actually quite simple:

1。First blanch the cut pork belly with hot water, put a small amount of cooking wine, which can play a role in removing the fat, this process is mainly to remove the dirty and blood foam,; Then put the pork belly in an empty bowl and set aside;

2。Heat the oil over low heat, then put two spoons of sugar, and after the sugar melts, put the chopped ginger slices, green onions and garlic in the pot and stir-fry them;

3。Put the meat, stir-fry on high heat for a short while, add soy sauce, vinegar, a little salt, a star anise, a piece of cinnamon (since I made a small amount this time, so the amount of all the seasonings is relatively small), then add a bowl of water, and cook over high heat;

4。After boiling for a few minutes, add the diced carrots (I am so hungry that all the ingredients are cut very small in order to cook quickly), cover the pot and turn to low heat and cook;

5。When the water in the pot is almost exhausted (this process takes about 20 minutes), add the shallots, salt and chicken essence, and remove from the pot.

In this way, a bowl of extremely delicious carrot braised pork is ready!

on 19 Dec 2019

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