Shredded pork with pickled mustard

Method of shredded pork with mustard tuber:

Raw materials for making shredded mustard meat

200 g pork back, 50 g mustard, 50 g leek, 125 g lard, 1 g salt, 0.5 g monosodium glutamate, 2.5 g Sugar, 15 g water soybean powder, 10 g cooking wine.

Processing steps of shredded mustard meat:

1. Cut the meat into 0.6cm thick shreds and place them in a bowl. Add 1g salt and water bean powder. Wash the mustard tuber, tear off the old skin, cut it into about 3cm long filaments, rinse it and squeeze it dry.

2. Cut leeks into 2.5cm long sections. After frying in a frying pan, put it on a high heat, add oil and heat it to about 60% heat, then stir fry shredded meat until it is white. Cook cooking wine, add sugar and monosodium glutamate, add mustard and leek, stir fry a few times, then turn the pan and put it on the plate.

Shredded pork with pickled mustard

Shredded pork with mustard tuber is a famous traditional dish in Sichuan Province. This dish is made in Sichuan families and middle and low-grade restaurants all the year round. The raw materials are easy to get, easy to operate, salty and delicious.

Ingredients needed

Three liang of clean lean meat, twenty-five yuan of pickled mustard, four yuan of soy sauce, one or two yuan of mixed oil, one or two yuan of scallion, one or two yuan of water bean powder and one or two yuan of fresh soup.

Production method

1. Use a knife to peel the pickled mustard and cut it into shreds. Wash the pork and cut it into two thick shreds. Cut the scallion into thin shreds.

2. Put the frying pan on a high heat, add the mixed oil and cook until it is five years old. Remove the shredded meat with soy sauce and water bean powder and stir fry until the meat is white. Stir fry shredded mustard mustard and scallion together, add a little soup and stir fry, then turn to pan.

What to eat

1. Mustard tuber is mainly composed of protein, carotene, dietary fiber, minerals and so on

However, monosodium glutamate is rich in the chemical components that produce delicious taste. After pickling and fermentation, its taste is stronger;

2. According to modern nutriology, mustard tuber can invigorate spleen and appetizer, replenish qi and essence, increase food and help spirit;

3. Low salt health type mustard can also play the role of liver protection and weight loss;

4. When drinking uncomfortably or excessively, eating a little mustard can relieve dizziness, chest tightness and irritability caused by drunkenness.

History and culture

Sichuan mustard has many producing areas. However, in the previous evaluation, the quality of pickled mustard produced by Fuling Zhenxi vegetable factory is the best. Fuling is the birthplace of pickled mustard, according to records: in the early 18th century, Fuling produced "green head" meat white and thick, crisp and tender texture, can be cooked. But at that time, it was only used for fresh food or pickles, and it was one of the main vegetables for local people in winter. In 1898, there was a man named Qiu Shouan in ximoxi, west of Fuling City, who was engaged in farming. Because of the favorable weather and good harvest of vegetables in those years, long-term workers Deng Bingcheng and Luo Xingfa hired by their families saw that the vegetables could not be eaten up and could not be sold. They used a simple wooden tool to extract some of the water from the vegetables by processing the remaining vegetables After being tickled, two jars were filled. Because in the production of wood after pressing, so named mustard tuber, for the family year-round consumption. Later, Qiu Shouan gave one of the jars to Qiu Hanzhang, the younger brother of rongshengchang sauce source in Yichang, Hubei Province. Han Zhang once invited the ordering party to eat at the table. He opened a jar of pickled mustard, which his elder brother gave him, to serve on the table. However, when the merchants tasted it, they found that it was delicious and crisp, which was not as good as other pickles. Qiu Hanzhang sent this message to his brother Qiu Shouan in Fuling. The next year, Qiu Shouan changed the tenancy of all the tenants to qingcaitou and bought it in the market. He asked Deng and Luo to be technicians. He produced 80 jars of pickled mustard, which were still sold in Yichang. He was robbed by customers and made a lot of profits. Since then, he took advantage of the opportunity to set up a mustard processing workshop in Fuling to produce mustard. The output has been increasing year by year, and the reputation has been lost. In 1912, it was transported to Shanghai for trial sale, which was very popular, and prompted him to officially establish "Daosheng hengcai village" in Fuling, specializing in the production of pickled mustard. This is the first workshop in the history of Sichuan pickle. Since then, people saw that it was profitable, and they vied to inquire about its processing methods, and set up factories one after another. In 1920, Ou Jiansheng and Luo Peizhi took this as their career. Luozhi in Jiangbei County in 1915, Baxian in 1928, Changshou County in 1931. Up to 1935, mustard production had spread to 11 cities and counties, 38 townships and towns in Southeast Sichuan, with more than 800 workshops and an annual output of 300000 tons. It was also exported to Hong Kong, Malaysia, Singapore, the Philippines and other countries and regions. Because mustard tuber is dry and wet, salty and palatable, fresh, crisp and tender, suitable for both meat and vegetable, and easy to eat. Therefore, it enjoys a high reputation. It is also known as the world's top three pickles with European pickles and West German sweet and sour kale. Today, mustard tuber has been used as a special term, loaded into the CI book, which shows its far-reaching influence.

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