Why is pot wrapped meat a Northeast lady s dish?

The reason why the pot wrapped meat is called the Northeast lady's dish is because of the psychology of taking care of the lady at the wine table. When going out to party, bringing a wife or girlfriend, the man drinks wine and eats snacks, of course, it is meatless, but many ladies don't like this greasy taste. Therefore, when many Northeast people go out to eat, if there are women around them, they will specifically ask the waiter when ordering:

Another lady's dish. "The style of pot wrapped meat and slippery pork is relatively "mild", and it is not a small meat dish that is not a hard dish, but it can naturally be counted into the category of women's dishes.

Because ladies love to eat this dish, it is a dessert dish and is beautiful and beautiful. Personally, I like this kind of food as well. Let's take a look at the method of wrapping meat in a pot.

Northeast pot meat preparation steps:

Ingredients: tenderloin, green onion and ginger.

Production method: 1. First of all, change the raw materials to the knife, remove the green onion heart and then cut it into shreds, and put the shredded green onion into clean water to soak it, and the ginger is also cut into shreds, and the green onion and ginger play a role in decorating and removing the smell and fragrance.

2. Start to change the meat to a knife, remove the fascia on the surface of the tenderloin, then cut it into thick slices, the thickness of the meat slices is in centimeters, and then the meat slices are flavored.

3. Add an appropriate amount of cooking wine and salt to marinate the base flavor, grasp and marinate for 10 minutes, start to mix the flavor sauce below, add white vinegar, salt, sugar, tomato paste, orange juice to the bowl, and stir the mixed flavor juice evenly for later use.

4. Start to starch the meat slices below, add cornstarch to the meat slices, then add an appropriate amount of water and stir evenly, so that each piece of meat is sticky and powdery, and the amount of powdered meat is about 200 grams for a pound of meat, and the following begins to fry on the fire.

5. Heat the pot and add vegetable oil, heat over high heat, put the meat slices into the oil temperature of 150 degrees, and the meat slices should be separated from each other, pay attention to prevent the meat slices from sticking, and use the spoon to stir constantly, fry the skin and set the shape, and remove the heavy oil when the color is slightly yellow.

6. Wait for the oil temperature to rise by 6-7 into the oil temperature, that is, about 200 degrees into the heavy oil, the heavy oil is to make the meat slices charred on the outside and tender on the inside, and it will not be easy to soften after the juice is wrapped, and the whole frying time is less than 3 minutes.

7. Heat the sauce in a pot. Then add cornstarch water to thicken the viscousity, add a little hot oil to blast the juice after the sauce is viscous, then add the meat slices and stir-fry evenly, and then add the green onion and ginger shreds and stir well.

Nutritional value of pork.

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

Efficacy and function.

1.Replenish protein and fatty acids.

Pork provides humans with high-quality protein and essential fatty acids. Pork provides heme (organic iron) and cysteine, which promotes iron absorption.

acid, which can improve iron deficiency anemia.

2.Nourish the kidneys and nourish the yin.

Pork is flat and sweet, has the effect of moistening the stomach and intestines, shengjin liquid, tonifying kidney qi, detoxifying fever and toxin, and is mainly used to treat fever and injury, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating urination and quenching thirst.

The pot meat is sweet and sour, and most women can't refuse this delicacy.

The origin of Northeast cuisine (pot wrapped meat) is as follows:

In the Qing Dynasty, Zheng Xingwen, a banner man, came to Beijing with his father at the age of 6, and gradually became interested in cooking. In 1907, Zheng Xingwen went to the Yamen of Binjiang Road in Harbin to become an official chef and cook meals for Du Xueying. Dodai often entertains foreign guests, especially Russian guests.

Since foreigners like to eat sweet and sour tastes.

Du Xueying ordered the chef in the house to change the taste of the dishes. Zheng Xingwen changed the original salty and fresh taste of "charred pork strips" to sweet and sour dishes, which made Harbin the origin of pot wrapped meat.

Precautions for production

1. After the pork slices are stained with cornstarch, shake off the excess powder lightly, so as not to make the coat too thick after frying and affect the taste of the pot meat.

2. The pork slices should be fried in the pan one by one, and they should be separated from time to time, so as not to stick the meat slices into a ball and not fry them evenly.

3. When preparing the sauce, you should adjust the sauce while tasting the flavor until the sauce is sweet and sour.

4. The pork should be sliced into larger slices, so that it can be evenly coated with fried pulp, and it is easy to be fried and fried thoroughly, and it tastes more delicious.

5. The key to the production of pot and cannon meat lies in the fried pulp and the sauce, the former is subject to picking up an appropriate amount of fried pulp and pouring it down; In the latter, the cornstarch should not be put too much, otherwise the sauce will stick the meat slices together and it will be difficult to separate.

For the dishes of the Northeast, I have only heard of it, and have never really eaten, I learned to make such a famous dish in the Northeast, I don't know if it is done right, I can only follow the tutorial on the Internet to do, but Xiaobao likes it very much, the fried meat slices, plus the sweet and sour taste, it is very appetizing!

The practice of wrapping meat in a pot.

Step 1

Cut the pork tenderloin into thin slices with a vertical muscle texture, peel and cut the carrots into thin strips for later useStep step

Put the meat slices into the dry starch one by one, so that the starch sticks evenly on both sidesStep step

Put enough oil in the pot, heat it to about 5 heat, and adjust it to medium heatStep step

Put in the loin slices one by one and fry them until they are firm, remove them and control the dryness, turn up the heat of the stove, and when the oil is slightly boiling, put the meat slices back into the fried again and fry them until golden brown and remove them to control the dryness, which can make the meat slices more crispy.

Step 1

Take a small bowl and add an appropriate amount of tomato paste, white vinegar, sugar, salt and a little water to make the sauceStep step

Leave the bottom oil in the pot, heat it, add the shredded carrots and stir-fry until fragrant, and then pour in the sauceStep step

After boiling, add an appropriate amount of water starch to make a clear and slightly thick sauceStep 1

Add the pre-fried meat slices and stir-fry quickly, coat them in the soup and remove from the pan.

The practice of wrapping meat in a pot.

Pot-wrapped meat, formerly known as "pot fried meat", comes from the special chef of Harbin Daotai Mansion Yin Du Xueying, the "ancestor of Binjiang cuisine" - Zheng Xingwen. Because it is fried quickly with a rapid fire, the iron pot is heated, the juice is poured into the pot, and it is soaked into the meat, so it is called "pot fried meat". Russians pronounce the sound of "burst" as a bag, and after a long time, "pot burst meat" becomes "pot wrapped meat".

Before the Xi'an Incident, because the three eastern provinces were under the jurisdiction of the Zhang family, many dishes in Daotai Mansion were forbidden and private. In 1911, at the International Plague Research Conference held in Fengtian (now Shenyang), Zheng Xingwen was highly praised by the delegates of the participating countries for his superb cooking skills, and was awarded the honorary plaque "Binjiang Dining Ancestor" by the conference. After the Japanese occupation of Heilongjiang, Zhang Xueliang's control over some areas in the northeast gradually loosened, some folk crafts and food recipes gradually flowed out, and pot-wrapped meat also began to circulate in Harbin and abroad.

Later, when they came to Liaoning, the people of Liaoning added their own transformation to it, and the last step was to use tomato sauce or tomato sauce, which looked very much like Harbin's "cherry meat", reducing the original crispy and golden color of the pot wrapped meat (pot fried meat). The chefs of Longquan Villa once showed the Shenyang version of "pot wrapped meat" at the National TV Cooking Competition. The great-grandson of "Binjiang Shan Zu" opened a food shop at No. 43 Huayuan Street in Harbin.

The dish of the Northeast is Chinese cabbage, and the cabbage should be a special rice in the Northeast, which is deeply loved by the Northeast people. The bimbap is mainly made with Chinese cabbage leaves, a specialty of Northeast China, wrapped in rice and a variety of cooked dishes. The cabbage used in the rice is a small loose cabbage with a short growth period and mainly green leaves, because its leaves are large and fresh green and not thin and crisp, which is suitable for wrapping the meal, and then adding the fragrance of green leaves, so "packaged rice" is a special delicacy in Heilongjiang region.

Cabbage was introduced to Japan, Europe and the United States in the 19th century. Nowadays, there are many kinds of cabbage, and the cabbage in the north includes Shandong Jiaozhou Chinese cabbage, Beijing Qingbai, Northeast dwarf Chinese cabbage, Shanxi Yangcheng Damaobian and so on. The cabbage in the south is introduced from the north, and its varieties include Wujin white, silkworm cabbage, cockscomb white, snow green, etc., all of which are excellent varieties.

Chinese cabbage is the main vegetable in winter and spring in Northeast China and North China. Vegetable leaves can be used for stir-frying, raw eating, salting, and pickling, and the outer layer of peeling leaves can still be used as feed.

Pot-wrapped meat is more special in Northeast cuisine, sweet and sour to fresh and salty, just like a group of rough men in the shy and lovely lady.

Pot wrapped meat is a famous dish in Harbin, Heilongjiang Province, which was invented by Zheng Xingwen, the first chief chef of Du Xueying of the Binjiang Provincial Administration in the late Qing Dynasty. In the history of modern Chinese food, the pot wrapped meat makes Harbin people feel proud and proud, it is well-known inside and outside the Great Wall, the north and south of the river, it can be said that everyone knows, no one knows, this kind of dish has both the salty and fresh of the northern cuisine, but also a little Western flavor of sweet and sour, even foreigners eat, all put up a big finger. Why?

Pot wrapped pork is a famous Northeast dish, deeply loved by people, from the hands of Zheng Xingwen, the special chef of Yin Du Xueying, the provincial governor of Harbin Province, and the "ancestor of Binjiang cuisine". In order to cater to their tastes, Zheng Xingwen, as the chief chef of Daotai Du Xueying, thought hard to create the dish of "pot wrapped meat". Little is known about this story.

Zheng family's ancestral home is Jianchang County, Liaoning Province, Zheng Xingwen has been from a small family, and the good family environment has gradually made Zheng Xingwen have a strong interest in food culture, and he has also leaked a certain amount of research on the production of dishes to sell stoves, and can comment on the color, fragrance, taste and shape of the dishes, and is known as a "little gourmet". Zheng Xingwen came to Beijing with his father at the age of 6, and by the age of 14, he had returned to Cong, who had a strong preference for food and cooking. Zheng Xingwen once learned to cook official dishes in a ** family in Beijing, and after several years of hard study, Zheng Xingwen, who became an apprentice, opened a mid-range restaurant called "Zhenweiju" on a street in Beijing in 1881 in the seventh year of Guangxu of the Qing Dynasty.

In 1907, recommended by a friend, Zheng Xingwen brought 14 skilled cooks into the then Daotai Mansion as the head chef, specializing in cooking meals for the first Daotai Du Xueying.

As the government office of the northern town at that time, Daotai Mansion often entertained foreign guests. Since foreigners like to eat sweet and sour tastes, the salty and thick tastes of the north make foreign guests very uncomfortable. In order to curry favor with foreign envoys, Daotai Du Xueying ordered the chefs in the palace to change the taste of the dishes.

After several contemplations, Zheng Xingwen changed the original salty and fresh taste of "scorched pork pieces" to sweet and sour dishes, and this change also led to the emergence of new dishes, Zheng Xingwen called it "pot fried meat" according to the practice of dishes, it may be that foreigners have a problem with pronunciation when ordering, and now it is called "pot wrapped meat".

Tomato juice is commonly used in pot-wrapped pork in Liaoning cuisine, which is also another flavor.

The most widely circulated should be pot-wrapped meat, and the widest audience should also be pot-wrapped meat! Secondly, such as boiled meat sections, ground three fresh, random stew, sauerkraut stewed vermicelli, iron pot stewed goose, chicken stewed hazel mushrooms and so on! These dishes are very famous, and they are also very delicious, and I like to eat beautiful and simple meals.

In particular, the side dishes in the three freshs are also liked by most people, soft and glutinous potatoes, sweet eggplants, and green peppers, which are delicious and appetizing.

The pot meat itself is salty, and it is said that it was deliberately changed to a sweet taste in order to receive guests from Ross in Russia, and friends who usually prefer sweeter can try it. The sweet and sour pot-wrapped meat is suitable for both the elderly and children. The most representative of the Northeast depends on the season, spring with the revival of all things, mountain vegetables (spiny old sprouts, willow sprouts, bracken, Cantonese vegetables, cat's paws, water celery, large-leaf celery, eleutherococcus senticosus......Kaijiang fish (duck road fish, fish fish, pike, willow root fish, flower loach, all wild) is absolutely green food and nutritious.

But what you like is the best, this depends on personal appetite and preferences, some people like to eat pot meat, sweet and sour, some people like to eat, some people also like to eat three fresh, although a little oily, but also very tasteful, I like to guess the meat section is made of chicken, very delicious and not long meat, alas, how to say? I think it has something to do with personal taste, I still like to eat the pork section, I like the chewy, the soft texture, well, there is a Northeast stew, this is also a dish that I like to eat very much, you can't say which dish is the most powerful, you can only say that dish you like to eat the most, as long as it is in your mind, you think it is the best, that is the most powerful.

I think the most representative dish in the Northeast should be the pot wrapped meat, this dish is now being made by chefs all over the country, but the most authentic and delicious one belongs to the chef of Heilongjiang, the pot wrapped meat is crispy on the outside and tender on the inside, the paste is just right, sweet and sour, no tomato sauce, only white vinegar sugar is mixed with sweet and sour sauce, it is really delicious.

That's because the nutritional value and practice of the pot bun are not as good as others, and secondly, because the ranking is not high, first we should cut the meat into pieces, and then cut the potatoes and some side dishes into slices, and then put them in the pot and add the corresponding condiments.