Eating Dongpo meat is good for health. When we are at the right time, food nutrition is more conducive to promoting blood circulation, food is conducive to enhancing the body's immunity, and the effect of fitness is also very obvious. See if eating Dongpo meat is good for fitness and knowledge.

Eating Dongpo meat is good for fitness 1 Modern health experts suggest that eating Dongpo meat often is good for fitness and longevity.

Modern nutritionists have found that long-term simmering can reduce saturated fatty acids and cholesterol in fat by 30%-50% and 50%-60% respectively, and make arachidonic acid, linoleic acid and linolenic acid in fat produce prostaglandin with important physiological functions.

Long-chain unsaturated fatty acids in fat are related to the growth and development of human brain and nerve tissue, and efficient thinking activities of human body are guaranteed by high-quality fat.

Therefore, cephalin and unsaturated fatty acids in fatty meat are important brain-nourishing substances.

Fat meat can strengthen the body. Without fatty foods, essential fat-soluble vitamins such as vitamins A and D cannot be absorbed and utilized.

Fat meat is an anticancer food. Linoleic acid in fat meat is the basis of anticancer substance, which is beneficial to cancer prevention.

Unsaturated fatty acids in fat meat can reduce cholesterol and prevent platelet aggregation.

Fat is a cosmetic agent. If you eat it often, your skin will be ruddy and not easy to age. Especially, the growth and development of women and the beauty of elastic curves depend on the fat in fat.

The beauty of Dongpo meat has its own "Huangzhou good pork, the price is as cheap as dirt." Wealth cannot be eaten, and poverty cannot be cooked. Slow fire, less water, the fire is booming, and he is beautiful.

It means that when cooking, the heat should be low, the stew time should be long, and the water should not be too much. If there is too much water, it will be boiled into broth. Usually, the stewing time is 2-4 hours, coupled with the mellow flavor of Shaoxing yellow wine, the stewed fat naturally has a unique flavor and becomes a delicious food.

Eating Dongpo meat is good for health.

It is said that it was created by Su Dongpo in the Northern Song Dynasty. When he lived in Huangzhou, local pork was cheap, and Su You wrote a poem "Ode to Pork": "A clean pot is short of water, and firewood can't afford to smoke. Don't rush him when he is ripe, he will be beautiful when the heat is enough. Huangzhou good pork, the price is as cheap as dirt. Noble people refuse to eat, and poor people don't know how to cook. I got up in the morning and played two bowls, so I was too full to care. " Later generations interpreted it as a simplified version of the Bible, saying that "slow fire, lack of water, full of fire is beautiful." We eat pork now, not only because of the pressure of price increase, but also because of the variation of taste. I watched a program about Shen Hongfei, which included eating pork. He rated it as "meaty"-this should be the highest evaluation of pork today. But in any case, if you are addicted, you still have to eat meat. Not only to eat, but also to eat well! Stew on an empty stomach for 3 hours, and all meat is delicious! There is also a standard called "fat but not greasy", which is not difficult to achieve as long as it takes effort and blanking. Su also has a poem "Yu Qian and Shang Lu", "I would rather eat without meat than live without bamboo. No meat makes people thin, and no bamboo makes people vulgar. " Later generations used poetry to interpret, stewed new bamboo shoots with meat, and said, "To be good but not thin, eat bamboo shoots and burn meat", which also had a flavor.

The method of Dongpo pork is to wash a large piece of fresh pork belly, put it in a pot with cold water, boil it, add cooking wine, skim off the floating foam, cook for about 4 or 5 minutes, take it out and put it on the chopping board.

Replace the knife with pieces about 4 or 5 cm square.

A handful of shallots, removed from the roots and washed; Peel a few slices of ginger and pat it loose; 2 or 3 star anises, a little pepper, cinnamon and cloves.

Take a casserole, spread shallots evenly at the bottom of the pot, put ginger slices evenly, put the skins neatly, sprinkle spices evenly, pour cooking wine, soy sauce, soy sauce and crystal sugar, add warm water to the top of the meat, bring to a boil with high fire, turn to low heat, cover for about two hours, and add salt once in the second half.

Open the lid, gently turn the meat upside down, and then cook for about half an hour.

skill

Many recipes are all about cooking, and there is a steaming step at the end, so you hardly need to eat them at home. The braised pork cooked in our family is small pieces, but Dongpo pork is a little different. If it's still that small piece, it's likely to be cooked without shape after stewing for a long time, and it needs to be bigger to keep its shape. As for how much seasoning and water to add, it's really hard to introduce. Goku has been eating by hand. Generally speaking, if you stew 8 pieces of 5 cm square meat at a time, rock sugar 15-20 pieces, star anise 3 pieces, cinnamon 2 pieces, pepper 10 piece, clove nearly 10 piece, cooking wine about 200 grams, soy sauce 150 grams or so, don't. The whole process must be small, only add salt, turn the lid once, and try not to open it at other times. In order to prevent the bottom of the pot from sticking to the pot, many pot bottoms are made of bamboo mats, but it is also a good idea to replace them with chives. If it coincides with the season of bamboo shoots, take one or two fresh bamboo shoots and cut them into pieces and cook them together, which will taste better.