#秋日生活打卡季#
As the saying goes: fried shredded pork with edamame with pickled cabbage, the color, flavor and taste are all good. This is a mouth-watering home-cooked dish, and its story begins in Lao Zhang's kitchen.
Lao Zhang is a retired middle school teacher, and his biggest hobby on weekdays is to make all kinds of food. On this day, he was about to show his wife his hand and make a dish of fried shredded pork with pickled cabbage and edamame. His daughter, Xiaofang, a food-loving self-media writer, happened to be home to visit relatives and joined the culinary feast.
"Dad, this fried shredded pork with edamame is our family's signature dish!" Xiao Fang admired while helping to wash the vegetables.
Lao Zhang smiled proudly: "Of course, the secret of this dish lies in the pickling of snow cabbage and the mastery of the heat of shredded meat." ”
"I remember when I was a kid, every time you had a guest at home, you would make this dish, and the smell would waft out for several streets!" Xiao Fang recalled.
"That's right, the flavor of this dish is unique, with the salty freshness of snow cabbage, the fragrance of edamame, and the tenderness of shredded meat, the combination of the three is a perfect match!" Lao Zhang said as he began to cut the meat.
"Do you have any special cooking skills for this dish?" Xiao Fang asked curiously.
"Of course, you'll find out later." Lao Zhang smiled mysteriously, but the knife work in his hand was not messy at all.
At this moment, Lao Zhang's mobile phone rang, and it was his old friend Lao Li calling, saying that he wanted to try Lao Zhang's craftsmanship. At this time, Lao Zhang's brows tightened, he knew that Lao Li was a picky gourmet, which was a big challenge.
"Dad, don't worry, I can trust your craft." Xiao Fang encouraged.
"Okay, then let Lao Li see my best dishes!" Lao Zhang was full of confidence and began his cooking show.
Stir-fried shredded pork with edamame with pickled cabbage, this dish is not only a dish, but also a piece of history and culture. It originated in the water towns of the south of the Yangtze River, where people like to pair fresh snow cabbage with edamame, and add shredded pork for a simple but flavorful taste. The color of this dish is bright, green edamame, white cabbage, and red shredded meat, intertwined, like a vivid pastoral picture. Its fragrance is tangy, salty and fresh with a hint of sweetness, and people can't help but take one bite after another.
Cooking process: Ingredients: 200 grams of pickled cabbage, 100 grams of edamame, 150 grams of pork tenderloin, 3 slices of ginger, 2 cloves of garlic, 10 ml of light soy sauce, 5 ml of cooking wine, 5 grams of starch, a little salt, appropriate amount of cooking oil.
Step 1: Prepare shredded meat. Finely cut the pork loin and marinate in cooking wine, light soy sauce and starch for 10 minutes. The key to this step is to cut the shredded meat evenly and marinate it well, so that the shredded meat will be more tender.
Step 2: Process the edamame. Peel the edamame and wash it well. At this step, pay attention to the freshness of the edamame, as fresh edamame tastes better.
Step 3: Pickle the cabbage. Cut the cabbage into small pieces, soak in water for 10 minutes to remove the saltiness, then drain the water. The purpose of this step is to remove the excess saltiness of the cabbage and preserve its umami aroma.
Step 4: Heat the pan with cold oil. Add an appropriate amount of cooking oil to the pot, and when the oil is hot, add the ginger and garlic slices and stir-fry until fragrant. The trick of this step is that the oil temperature should be moderate, too high will be easy to paste, too low will not have enough fragrance.
Step 5: Stir-fry shredded pork. Pour the marinated shredded meat into the pan and stir-fry quickly until browned. The key to this step is to heat it quickly so that the shredded meat will be more tender.
Step 6: Add edamame and pickled cabbage. Add the edamame and pickled cabbage to the pan and stir-fry with the shredded pork. In this step, it is necessary to pay attention to stir-frying evenly, so that each ingredient can fully absorb the flavor of the seasoning.
Step 7: Season out of the pan. Finally, add an appropriate amount of salt to taste, stir-fry evenly and then remove from the pot. The trick in this step is to season in moderation, too much salt can mask the original flavor of the ingredients.
In different places, the flavor of stir-fried shredded pork with edamame is also different. In Jiangnan, people like to add some sugar to enhance freshness; And in Sichuan, some chili peppers may be added to increase the spiciness. In the hearts of the locals, this dish is not just a dish, but also a taste of home, a warm memory.
Cooking Tips:
- The marinating time of shredded meat should not be too long, so as not to get old.
- The saltiness of the cabbage should be just right so as not to affect the overall taste.
- When stir-frying shredded pork, heat it quickly to prevent the shredded meat from getting old.
- Edamame should be fresh so that it tastes better.
- Seasoning before cooking can better preserve the original flavor of the ingredients.
Popular Science Knowledge:
- Snow cabbage, also known as snow fern, is a common pickled vegetable with a long history, recorded as early as the Song Dynasty.
- Edamame, or unripe soybeans, is rich in plant protein and dietary fiber, making it a healthy ingredient.
- Pork tenderloin is the tenderer part of pork and is suitable for quick stir-frying.
- The cooking method of this dish is simple, but it takes a good grasp of the heat and seasoning to make an authentic flavor.
Conclusion: Stir-fried shredded pork with edamame with pickled cabbage, this dish is deeply loved by people for its unique flavor and rich cultural connotation. It is full of color, flavor and taste, and is a rare home-cooked delicacy. If you want to try this dish too, you can follow the recipe above and cook it yourself.
Question interaction:
- Do you have any special cooking tips when you make fried shredded pork with snow cabbage and edamame at home?
- Which flavor of fried shredded pork with edamame do you prefer, is it a traditional Jiangnan style or a spicy Sichuan style?
- Which part of this dish do you think is the most appealing, is the salty and fresh of the cabbage, the fragrance of edamame, or the tenderness of the shredded meat?
- Do you have any other home-cooked food recommendations that can be compared to stir-fried shredded pork with edamame with pickled cabbage?
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