The Difference Between Sous-vide Pork and Marinade

First of all, suzao meat and lo jiao come from two different places. Suzhao meat originates from Suzhou (some say Yangzhou, but that doesn't hurt), and lojiao is actually local Beijing, or authentic lojiao from the Shuntian Province. In the old days, most of the people who ran small businesses in Beijing were from the eastern part of the capital, Sanhe, or from around the capital. Su Zao meat from Zhang Dongguan, flourished in the Qianlong dynasty ("Su Zao bottom file" was established in the Qianlong twenty-one October to twenty-two November between the Qianlong forty-three years in July, the Qianlong emperor's eastern tour of shengjing, "shengjing festival according to the usual meal bottom file" in the Suzhou cook Zhang Dongguan records, visible Su Zao existed in the Qianlong dynasty), to the Jiaqing masters are not easy to find Su Zao shadow of the bottom file from the palace.

Secondly, Suzao meat and marinated in the production of different ingredients. According to Mr. Aixinjueluo Pu Jie's wife, Mrs. Aixinjueluo Hao wrote "food in the Palace", the Imperial Tea Catering House of Su Zao meat used accessories for Chen Pi, fresh ginger, rock sugar, licorice, radish, mushrooms, etc. (see the previous article for more details), and brine cooked fire roasted are mostly green onions, ginger, soy sauce, soy sauce tofu, Chinese cooking seasonings, cinnamon, peppercorns, fennel, tempeh and so on, from the accessories you can see that this is a completely different two different practices. If you look at me over my previous record of "Suzhou braised meat" practice can be seen, Suzhou people on the stewed meat to deal with the simple, seeking the meat's original flavor, salty with sweet, while the practice of marinated boiled is heavier taste, the North's heavy sauce, salty and fresh flavors. And the most crucial point (with Suzhou food guru Wu Di Lao Gao for confirmation) is that Suzhou people never use tempeh in their stews, and Yang Lao Hei, the third generation of Yang Lao Hei, confirms that lo-boiling is a local snack around Beijing, and that people from the capital love tempeh so lo-boiling is bound to have tempeh. In his own writings, the glutton Old Meng also talks about how the difference between suzao meat and lojiao is edamame (it's not really that simple).

Su Zao meat is rich people only eat up, as recorded in the "Yandu small food miscellany": Su Zao fat and fresh full of the old greedy, fire soup stained meat to embed, even if the gourmets called greasy, a sliced meat (sound Luang, meaning cut into small pieces of meat) cream has been full of shirt. Soviet-style stewed pork, to lotus leaf cake or small cake clip and eat, fat and lean crispy cowardly, closed eyes seem to smell the meat (Suzhou braised pork despicable people have eaten to do, big love!) The flavor of the meat (Suzhou braised pork I have eaten and done, love it!). Halogen cooking with cheap ingredients cooking civilians delicious, to Shun Tian local method of halogen cooking, intestinal aroma lung tender, dead surface fire burning long bubble does not rot but absorb full halogen soup