Sweet and sour pork

Sweet and sour pork:

Raw materials for sweet and sour pork:

Five hundred grams of peeled pork, 50 grams of egg white, 20 grams of pepper, 100 grams of fresh bamboo shoots, 0.5 grams of scallion, mashed garlic and sesame oil, 1.5 grams of refined salt, 200 grams of salty tomato sauce, 7 grams of wine, 90 grams of starch and 750 grams of peanut oil.

Sweet and sour pork processing steps:

1. Cut the pork into rhombus pieces, marinate them with refined salt and wine, coat them with egg liquid and starch, cook them in oil until they are six mature, fry them until they are five mature, pour in a colander to drain the oil;

2. Stir fry garlic and pepper again, add onion and tomato sauce, then pour in sliced meat and bamboo shoots, stir fry and thicken them, put them on a plate and serve.

Sweet and sour pork

Sweet and sour Gulu meat, also known as ancient meat, originated in the Qing Dynasty, is one of the traditional famous dishes in Guangdong. It is said that when it is served on the dining table, the surrounding diners will be greedy and swallow their saliva, so it is named.

Sweet and sour pork is cooked with sweet and sour sauce and pork. After the vegetables, the color is golden, crisp and slightly spicy, slightly sweet and sour.

History of dishes

The predecessor of Gulu meat was originally a very common summer dish in Guangdong, which was called "sweet and sour pork".

In the early years, Cantonese went to America to work hard, and they also brought Guangdong's home dish "sweet and sour pork". Later, Cantonese gathered in San Francisco to form Chinatown. The Cantonese restaurants in Chinatown naturally took their favorite dishes as their signature dishes, and "sweet and sour pork" also took root in Chinatown. By the beginning of the 20th century, "sweet and sour pork" had become one of the most popular Chinese dishes in Chinese restaurants and was deeply loved by foreigners. When they ordered, they would call it "sweet and sour pork". When Cantonese saw that foreign friends were so appreciative, they jokingly called "sweet and Sour Meat" as "Gui Lao meat". Later, they felt that they were disrespectful to foreign friends, so they took the homonym and changed "Gui Lao meat" to "Gulu meat".

Dish making

Practice 1

Ingredients

Pork, pineapple, bamboo shoots, green onion, garlic, eggs, salt, sugar, vinegar, cooking wine, starch.

step

1. Peel the pork, cut it into two centimeter long pieces and marinate it with salt and cooking wine for about ten minutes.

2. Beat the eggs into the pork, add starch and mix well.

3. Mix vinegar, sugar and salt to make sweet and sour juice, cut pineapple into pieces and set aside.

4. When the oil in the oil pan is 60% hot, put in the meat and fry it slowly. When the meat is golden, take it out and set it aside.

5. Heat up the oil pan, add garlic, add pineapple, sweet and sour sauce, scallion, starch and thicken them. Finally, pour the fried meat into the pan and stir well. Add winter bamboo shoots and stir fry for several times.

 

Practice 2

Ingredients

Pork (fat and thin) 400g, winter bamboo shoots 150g, eggs 30g, pepper (red, sharp) 25g, starch (broad bean) 20g, shallot 5g, garlic (white skin) 2G, salt 5g, sesame oil 2G, white vinegar 30g, red granulated sugar 20g.

step

1. Heat a wok over medium heat, pour in white vinegar and brown sugar. After dissolving, add refined salt and mix well. Set aside.

2. Slice the pork into 7mm thick slices, gently carve horizontal and vertical patterns on them with an oblique knife, then cut them into 2.5cm wide strips, and then cut them into diamond shaped pieces, each weighing about 10g.

3. Peel the winter bamboo shoots, wash them, blanch them, and cut them into rhombic pieces of the same size as the meat slices.

4. Remove the stalk of pepper, wash it, and cut it into diamond shaped pieces of the same size.

5. mix the meat and salt with baijiu. Let's marinate for 15 minutes.

6. Add egg liquid and wet starch to marinated meat, mix well, and then stick dry starch.

7. Heat a wok over medium heat, add oil and bring to a slight boil. Put the meat pieces one by one and fry for about 3 minutes. Remove the meat from the fire. Use the remaining heat of the oil to continue to soak and fry for about 2 minutes. Remove the meat from the skirting.

8. Put the oil pan back on the stove and bring it to a slight boil. Put the fried meat and bamboo shoots into the pan together, and then fry for about 2 minutes until golden brown. Remove.

9. Pour out the remaining oil, put the frying pan back on the stove, add garlic and pepper, saute until fragrant, add onion, sweet and sour, bring to a slight boil, dilute and thicken with 10g wet starch.

10. Then pour in the meat and bamboo shoots and stir fry. Pour in sesame oil and vegetable oil and stir well. Serve.

 

Practice 3

Ingredients

500g peeled streaky pork, 300g bamboo shoot meat, 500g sweet and sour pork, 2 green onions, 1 teaspoon minced garlic, 3 capsicum, 3 eggs, 4 ginger slices, appropriate amount of Fenjiu, appropriate amount of monosodium glutamate, and appropriate amount of raw powder.

step

1. Cut the streaky pork and bamboo shoot into olive core. Mix pork with salt, monosodium glutamate, ginger, scallion and Fenjiu. Marinate for 30 minutes.

2. Mix the pork with cornflour, then add the eggs, and then stick a layer of dry cornflour to remove the ginger and onion.

3. Heat up the pan, add the oil and cook until it is five years old. Deep fry the pork for about three minutes until it is cooked. Deep fry the bamboo shoots in the oil pan. Remove and drain the oil.

4. Put the frying pan back on the stove, add garlic, pepper, scallion, sweet and sour, bring to a boil, thicken with flour water, then add fried meat and bamboo shoots, mix well.

 

Characteristics of dishes

Sweet and sour Gulu meat is golden red in color. The meat is wrapped with a layer of sweet and sour sauce. It's tender inside and crisp outside. It's sweet and sour, slightly spicy and delicious.

 

What to eat

nutritive value

Pork is rich in copper, which plays an important role in the development and function of blood, central nervous system, immune system and kidney. Rich in fat, maintain body temperature and protect internal organs, provide essential fatty acids, promote the absorption of these fat soluble vitamins, increase the sense of fullness. It is rich in high quality protein. Providing heme (organic iron) and cysteine to promote iron absorption can improve iron deficiency anemia.

 

In addition to rich plant protein, bamboo shoots also contain carotene, vitamin B1, vitamin B2, vitamin C, calcium, iron, magnesium and other nutrients. Lysine, tryptophan, threonine, phenylalanine, glutamic acid and cystine are essential for human body. In addition, bamboo shoots are low-fat, low sugar, high fiber food, can promote intestinal peristalsis, help digestion, reduce excess fat in the body.

 

matters needing attention

Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, mutton liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not suitable to drink a lot of tea after eating pork.

 

Bamboo shoots and pork chops eat together, affecting the absorption of calcium; should not eat with mutton, because there are some bioactive substances in bamboo shoots, such as enzymes, fried with mutton, produce some harmful substances or destroy the nutrients, such as vitamin A, affecting eye health; eat with mutton, there will be complex biochemical reactions, leading to abdominal pain.

 

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