Heat-clearing steamed pork with preserved vegetables and making method thereof

Abstract

The invention discloses heat-clearing steamed pork with preserved vegetables and a making method thereof. The heat-clearing steamed pork with preserved vegetables contains the following raw material components: 100-200 parts of streaky pork, 120-160 parts of edible oil, 40-80 parts of preserved vegetables, 10-20 parts of fresh onion, 6-10 parts of mint, 2-4 parts of honeysuckle, 4-6 parts of garlic, 1-3 parts of Chinese cinnamon, 1-3 parts of star anise, 1-3 parts of fresh ginger, 1-3 parts of edible salt, 1-3 parts of light soy sauce and 1-3 parts of dark soy sauce. For the heat-clearing steamed pork with preserved vegetables and the making method thereof disclosed by the invention, by mixing the mint and the honeysuckle in sliced meat during steaming in clear soup, the heat-clearing effect can be increased while nutrition loss is reduced, and the mint is pungent and cool, can serve as a sweating and antipyretic medicine, and has the effects of clearing away heart fire and improving eyesight, and the honeysuckle has the effects of clearing heat and detoxifying, disinhibiting the throat, relieving summer heat and removing restlessness, so that the food not only has tender steamed meat and good flavor, but also tastes salty and slightly sweet, is fat but not greasy, especially exudes faint fragrance, is mellow and delicious, fresh and cool, can be eaten in large quantities, andcan adapt to consumption needs of people in different stages.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a heat-clearing pickled pork with preserved vegetables and a preparation method. Background technique [0002] Pickled Pork with Preserved Vegetables, a famous traditional dish of the Han nationality, belongs to Hakka cuisine. The production materials include pork belly, preserved vegetables, scallions, ginger slices, etc. Usually, pork belly is boiled in a soup pot, dark soy sauce is added, deep-fried for coloring, and then cut into slices. Then add green onions, ginger and other seasonings and fry for a while, then put in the soup and simmer over low heat. Put the pork belly into a bowl, put the preserved vegetables on top, pour in the original soup and steam it thoroughly. When leaving the dishes, put the meat upside down on the plate. At present, the taste of pickled meat with pickled vegetables is more traditional, the overall process is more complicated, and the nutritional...

AI Technical Summary

Problems solved by technology

At present, the taste of pickled meat with pickled vegetables is more traditional, the overall process is more complicated, and the loss of nutrients is relatively large, especially the greasy feeling is heavy. When eating a large amount, the greasy feeling becomes stronger, making it unable to meet the needs of different groups of people.

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