绍兴梅干菜烧肉中英文介绍

绍兴梅干菜烧肉

梅干菜是绍兴当地的特产，有着悠久的历史。梅干菜由腌咸菜晒干而成。若梅干菜中再混入笋干则口味更鲜美。梅干菜由于制作简单，长期保存不会变质，绍兴的乡村几乎家家户户都加工梅干菜。梅干菜烧肉的制作过程是这样的：梅干菜先用清水漂一下以适当减轻一些咸味并沥干，选新鲜的上好五花肉洗净后适当油炸，然后将两者混合在一起，放入合适容器，加适当糖，不加水，最后放入蒸笼内一起长时间（将8小时）慢火蒸煮，直至猪肉酥烂为佳。此时，梅干菜咸香味完全渗透到肉里，而肉里的油质也被梅干菜吸收，肉肥酥而不腻，梅干菜颜色黑亮。梅干菜烧肉在绍兴比较流行，吃米饭时适当吃一些，刺激胃口，俗称“很下饭”。

关键词：绍兴；干菜；猪肉；蒸煮；咸香

Shaoxing Stewed Pork with Preserved V egetable

Dry Preserved Vegetable is shaoxing local specialties, has a long history. Dry Preserved V egetables are made from salted pickled vegetables by dry in sun. Some Dry Preserved V egetables are also mixed with bamboo shoots which make it much tastier. Due to easily making and long-term preservation, almost every family of Shaoxing villagers process Dry Preserved V egetable. The main making procedures of Stewed Pork with Preserved Vegetable process are as follows: First Dry Preserved V egetable is soaked with clear water to reduce salty and drain, and washed pork belly is appropriately fried. Second, the Dry Preserved V egetable and the pork both mixed together in the appropriate container, add appropriate sugar, no water, and put into steamer for almost eight hours by slow-fire cooking until pork is quite tender. At this time, the Dry Preserved V egetable aroma completely infiltrate into the pork, and the pork oil is also well-absorbed by the Dry Preserved V egetable, and the pork fat is rather tender but not greasy, and Dry Preserved V egetable is also getting light dark. Because the dish stimulate appetite when you eat some with rice, Stewed Pork with Preserved V egetable is popular in Shaoxing, which is called "very salty but delicious". Keywords: shaoxing, dried vegetable, pork, steaming, salty and fragrant