英文版东坡肉介绍ppt
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Marmite ( non-stick pan )
Ginger , garlic evenly
Put the pork skin down
-
• Scatter some rock candies . Add sauce and yellow wine .(no salt , no water)
-
The brief introduction
* It is Hangzhou's trademark dish. To eat dongpo pork is to begin to understand the role of fat in making meat taste good. * As it is made from a slab of pork belly, there is a lot of fat, but the lengthy cooking time (almost 4.5 hours) results in fat sans much of its greasiness.
-
Just enjoy the dishes!
-
-
• The leftover simmer water makes a good pork stock.
-
Nutritive value
* Provide high-quality protein , essential fatty
acid（必需脂肪酸） * Cure iron-deficiency anemia （缺铁性贫血） * Reinforce the kidney , nourish blood (补肾养血） *** It has much of cholesterol (胆固醇） , so the obese people can not eat much .
Do you think there is a link between them ?
-
It is Dongpo Pork !
------one of the famous food of Zhejiang cuisine
• 1、将各式大料洗净配齐； • 2、花生洗净泥污，用手轻捏花
生头部，将每颗花生捏出一道缝 隙； • 3、锅里加入足够多的清水，放 入花生和所有的大料，加入大概 一勺盐； • 4、盖上盖子大火烧开，转中火 焖煮30-40分钟关火放凉，之后 倒入合适容器放入冰箱浸泡过夜， 捞起花生即食。
appetizing
-பைடு நூலகம்
Ingredients
pork belly
garlic
-
ginger
broccoli
-
scallion
Rock candy
-
yellow wine (e.g. Shaoxing wine)
-
sauce
Method
*Put blanch pork in pot and cover with cold water. Bring it to a boil, and simmer for 2-3 minutes. *Pull the pork out and wash it , then chop it into small pieces .
• Steam it for half an hour . ( no water )
-
• Remove pork to a serving dish and arrange vegetables around it. Then serve it .
-
* Garnish it with sth .
-
Features
• Thin skin , tender meat • Bright red colour ,
transparent • It smells good . • Pure taste • Crisp • Oily but not greasy • The fragrance of wine
-
The historical allusion
The dish is named to revere Song Dynasty poet, artist and calligrapher Su Dongpo, who is supposed to have invented, or at least inspired it.
scallion -
*Lid the marmite and bring it to a boil . Then simmer it over a slow fire for 3-4 hours , until the gravy is viscous .
-
• Transfer pork to a steamer and pour gravy on the pork . (~ Remember to put pork skin upwards ~)
Marmite ( non-stick pan )
Ginger , garlic evenly
Put the pork skin down
-
• Scatter some rock candies . Add sauce and yellow wine .(no salt , no water)
-
The brief introduction
* It is Hangzhou's trademark dish. To eat dongpo pork is to begin to understand the role of fat in making meat taste good. * As it is made from a slab of pork belly, there is a lot of fat, but the lengthy cooking time (almost 4.5 hours) results in fat sans much of its greasiness.
-
Just enjoy the dishes!
-
-
• The leftover simmer water makes a good pork stock.
-
Nutritive value
* Provide high-quality protein , essential fatty
acid（必需脂肪酸） * Cure iron-deficiency anemia （缺铁性贫血） * Reinforce the kidney , nourish blood (补肾养血） *** It has much of cholesterol (胆固醇） , so the obese people can not eat much .
Do you think there is a link between them ?
-
It is Dongpo Pork !
------one of the famous food of Zhejiang cuisine
• 1、将各式大料洗净配齐； • 2、花生洗净泥污，用手轻捏花
生头部，将每颗花生捏出一道缝 隙； • 3、锅里加入足够多的清水，放 入花生和所有的大料，加入大概 一勺盐； • 4、盖上盖子大火烧开，转中火 焖煮30-40分钟关火放凉，之后 倒入合适容器放入冰箱浸泡过夜， 捞起花生即食。
appetizing
-பைடு நூலகம்
Ingredients
pork belly
garlic
-
ginger
broccoli
-
scallion
Rock candy
-
yellow wine (e.g. Shaoxing wine)
-
sauce
Method
*Put blanch pork in pot and cover with cold water. Bring it to a boil, and simmer for 2-3 minutes. *Pull the pork out and wash it , then chop it into small pieces .
• Steam it for half an hour . ( no water )
-
• Remove pork to a serving dish and arrange vegetables around it. Then serve it .
-
* Garnish it with sth .
-
Features
• Thin skin , tender meat • Bright red colour ,
transparent • It smells good . • Pure taste • Crisp • Oily but not greasy • The fragrance of wine
-
The historical allusion
The dish is named to revere Song Dynasty poet, artist and calligrapher Su Dongpo, who is supposed to have invented, or at least inspired it.
scallion -
*Lid the marmite and bring it to a boil . Then simmer it over a slow fire for 3-4 hours , until the gravy is viscous .
-
• Transfer pork to a steamer and pour gravy on the pork . (~ Remember to put pork skin upwards ~)