After the hot summer, the weather immediately becomes very cool after the beginning of autumn, so we need to make some adjustments in diet, so the most important thing in autumn is to stick autumn fat. The best food to stick autumn fat after the beginning of autumn, of course, is braised pork. How about sticking autumn fat at home?
Nutritional value of braised pork
Braised pork is rich in high quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia. It mainly contains 4891.75 kcal of energy, 76.86 g of protein, 482.5 g of fat, 51.24 g of carbohydrate, 1.32 μ g of folic acid, 0.58 g of dietary fiber and 854.7 mg of cholesterol.
The effect of braised pork
Braised pork is rich in high quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia. However, those with dampness, heat and phlegm stagnation should be taken with caution; those with obesity and high blood fat should not eat more.
Braised pork is rich in high quality protein and essential fatty acids, and can provide heme.
How to make braised pork
Ingredients: 500g streaky pork, five pieces of ginger, one piece of grass fruit, proper amount of rock sugar, eight (small) octagons, one teaspoon of salt, one third of old soy sauce, proper amount of raw soy sauce, one tablespoon of cooking wine, and proper amount of monosodium glutamate
Practice:
1. Separate the scallion and green onion, cut the scallion and green into sections, and cut the scallion and green into pieces; pat the brown sugar into small pieces with a knife.
2. Pour a proper amount of boiling water into the pot, put the minced pork and scallion into the pot, blanch for 5 minutes, then fish up and wash the pot.
3. Pour the boiled and drained streaky pork into a clean pot and fry over low heat (without oil).
4. Fry until the surface of the meat is a little yellow (don't fry too much, because you will continue to fry later), and when some oil seeps out, put in the brown sugar, stir fry evenly over low heat. (if you use a lot of streaky pork and fat, you can put a part of the oil out to avoid being greasy. In addition, you can use it for cooking.).
5. Stir fry slowly until the sugar melts. Stir continuously. First, avoid sticking the sugar to the pot. Second, wrap the sugar juice on the meat.
6. Pour in a proper amount of boiling water, the amount of water is no more than the meat, put in Hawthorn slices, and cook for about 25 minutes.
7. 25 minutes later, turn to medium heat (use a big fire if you are fast), add 1 scoop of soy sauce, add some salt, and stir continuously -- the last step of "collecting juice" is very important. You must not go away, and stir continuously, so that the soup is wrapped on each piece of meat.
8. Sprinkle with Scallion at last.