Sticking autumn fat means eating meat, which is very popular among the people in Beijing, Hebei and Northeast China. On this day, people call it "posting autumn fat". People weigh themselves with hanging scales in early autumn and compare them with those in long summer to test their obesity. Losing weight is called "bitter summer".
At that time, people often judged health only by being fat and thin. Of course, if you lose weight, you still need to "make up". The remedy is to "paste autumn fat" and eat delicious food. Of course, meat is the first choice.
On this day, ordinary people eat stewed meat, while cultured people eat boiled meat and braised pork, as well as jiaozi, stewed chicken, stewed duck and braised fish. Nowadays, young women are often worried about being stuck in autumn, hoping to be thinner.
Beijingers don't have to pay too much attention to stew on this day, especially Han and Manchu. First of all, the housewife at home will go to the market to buy a large piece of very fresh pig butt tip, go home and wash it, and sit a pot on the stove. In addition to diced meat and water, she will also add onions, ginger, garlic, pepper, aniseed, small packets, soy sauce and salt to simmer. The packaging inside is not simple, it is composed of more than 20 kinds of Chinese herbal spices, and the stew smells delicious. It can be said that on this day, the whole city of Beijing was completely immersed in the taste of stew.
In fact, people in Beijing eat stew on this day, which is not only a long-standing custom, but also beneficial to health care. Because summer is too hot, people will unconsciously cause partial eclipse, which is very harmful to the ecological balance of human body and often affects the endocrine and biological functions of human body.
The practice of Beijing autumn fat stew;
Ingredients: pork with skin 1 kg, Shaoxing wine 25 g, soy sauce 50 g, sugar 20 g, onion root, ginger root, aniseed spiced, salt and essence;
Making:
1. Scrape the dirt off the pork belly with a knife, cut it into pieces one inch square, cut the onion into sections, and slice the ginger for later use.
2, put 4 kg of water in the pot, boil, add chopped meat, scald thoroughly, remove the floating foam in the soup, and pour the remaining soup into the basin.
3. Put 4 yuan oil in the pot and add sugar to stew. When the sugar turns red, stir-fry the meat in the pot until the pork turns red. Continue to stir-fry onion, ginger and aniseed. Take onion, ginger and aniseed out of the pot, add Shaoxing wine and soy sauce, pour in the original soup and pour over the fire.
4. Then add salt and vegetarian ingredients and simmer slowly (as if the pot won't open, it will just bubble). Stew for two or three hours, and the meat will be crisp and delicious.
Three methods of stewing:
Use hot water instead of cold water. Hot water can quickly coagulate the protein on the surface of beef, prevent amino acids from leaching out of meat and keep the meat delicious; After the fire boils, open the lid and stew for 20 minutes to remove the odor, then cover the lid and turn to low heat to keep the oil floating on the noodle soup warm, which plays the role of stewing.
In the process of cooking, put salt in the later stage and add enough water at a time. If you find that there is little water, add boiling water. The day before the stew, rub mustard on the surface of the meat. Wash it with cold water before stewing. This not only cooks quickly, but also makes the meat fresh and tender.
Wrap a little tea in gauze and stew it with beef in a pot. Meat is cooked quickly and tastes delicious.
Adding some wine or vinegar 1 kg of beef and putting 2 to 3 spoonfuls of wine or 1 2 spoonfuls of vinegar to stew beef can also make the meat soft and rotten.
Put a few hawthorn or radish in the meat pot, which can be cooked quickly and remove the odor.