Description essay on making dongpo meat 600

1. Kneeling to write a description of the production of Dongpo meat about 600 words

Song Dynasty great writer Su Dongpo had two Hangzhou as an official, the first time is when the Tongjian (1069 AD), wrote a lot of popular West Lake poem. In 1088 A.D., the West Lake has not been rectified for a long time, and the government has spent a lot of money to rectify the West Lake, but it has not been effective. The then governor of the lake wanted to abolish the lake and build a field. The first time I saw this was when I was a student at the University of California, Berkeley, and the second time I was a student at the University of California, Berkeley.

Su Dongpo believes that "Hangzhou's West Lake, such as people have eyebrows", is absolutely not abolished. He led the people of Hangzhou to dredge the West Lake, and finally made the West Lake back to youth. The people of Hangzhou were so grateful that they beat gongs and drums and carried pigs and wine to the governor's residence. Su Dongpo could not refuse, so he had to accept it. In the face of piles of pork, he told the chef to cut the meat into squares, with his hometown of Sichuan Meishan elbow stew method, combined with the Hangzhou people's taste characteristics, adding ginger, green onions, brown sugar, cooking wine, soy sauce, simmering with the fire to the tender and crispy, and then dredging the West Lake according to the roster of the miners, a piece of each household, the meat will be sent out.

The miners tasted the braised meat sent by Su Taishou, felt the taste is unusual, have called it "Dongpo meat". A restaurant owner had an idea, managed to invite the chef of the governor's office, according to the method of Su Dongpo made "Dongpo meat", so the hotel from morning to night customers, business is particularly prosperous. Other restaurants see also have to follow suit, for a time, the size of the restaurant are sold "Dongpo meat", "Dongpo meat" then became the first big dish in Hangzhou. Later, "Dongpo meat" more and more widely spread, more and more refined, and became a famous dish popular throughout the country. At present, the famous ones are Hangzhou "Dongpo Pork", Huangzhou "Dongpo Pork", Yongxiu "Dongpo Pork", Yangzhou and Suzhou "Dongpo Pork", and Dali "Dongpo Pork". "Dongpo meat", Yunnan Dali "Dongpo meat" and Su Shi's hometown in Sichuan "Dongpo meat" and so on.

First prepare the skinned pork 2 pounds, to large pieces, and then prepare asparagus and green onions each one or two, spinach half a catty, a small piece of lard, 8 two yellow wine, sugar 1 two, ginger to a few slices, soy sauce 4 two, but also a little bit of salt

Specific operations are:

The skin of the meat roasted until charred, and then soak in water after the scraping of burnt skin with a knife, clean, cut into 4 cm thick, 6.5 cm wide small, and then cut into the skin, and the skin of the meat, the skin of the meat. After boiling with a strong fire, change to a slow simmering fire (firewood fomentation smoke flame does not rise), almost 1 hour later, every 10 minutes to turn the meat until crispy and soft through the flavor (to wait for him to cook himself and not to rush him,

fire time enough when he is since the United States), at this time, the soup is a greasy gravy, served on a plate can call me.

Also, saute the spinach in lard on a high flame, salt it as soon as it breaks, take it out of the pan, and put it on either side of the plate. By this time I should be there, serve it up and pack it home just in time for you to go over it and make another one and practice more to improve.

This dish with asparagus and spinach, one is to taste good color, two because of the harmonic, asparagus "winter" and spinach "spinach" together is the harmonic of Dongpo, plus the meat, just Dongpo meat

2. to write a "hometown dishes

I want to write about Dongpo meat, the practice and allusion

Beginning: "Slowly fire, less water, when the fire is enough, it is beautiful."

This is a poem written by Su Shi, one of the eight great masters of the Tang and Song dynasties. Su Shi is commonly known as Su Dongpo, and according to legend, the people, because of his integrity as an official, heard that he liked to eat braised pork, and at the Spring Festival, they all went out of their way to send him pork to show their feelings.

Su Dongpo received so much pork, think should be with tens of thousands of dredging the West Lake of civil workers **** enjoy it, and asked his family to cut the meat into square blocks, with his cooking method of firing, with wine, according to the roster of civil workers were sent to each household. His family in the burning, "even wine together to send" understanding into "even wine together with the burning" results of the burning out of the braised meat, more crispy flavor, eaters praised Su Dongpo sent the meat burning method is unique, tasty and delicious.

Many people praise, anecdotes spread, when the teacher to Su Dongpo to teach people, in addition to learning calligraphy, learning to write articles, but also people to learn to burn meat. After the lunar New Year's Eve, folk households are making Dongpo meat.

It has become a custom to express his nostalgia. Now it has become a traditional dish in Hangzhou.

Louwailou restaurant follow his method of cooking this dish, supply in the world, and in the practice of continuous improvement, so it has been handed down to this day. Today I'm going to introduce you to this famous dish, which is also famous in my hometown of Hangzhou - "Dongpo Pork".

Conclusion: The history of Dongpo meat is long, long, long, long, long. Thus let me love my hometown more, more love my hometown's famous dish - "Dongpo Pork".

Over! The collection of manuscripts.

3. to a food essay about Dongpo meat

Legend has it that Su Dongpo was deported to Huangzhou, in the poverty of life, imitation of the former practice improvement, will be made of roast pork and wine braised meat simmered on a small fire into.

The dish was initiated in Huangzhou, and later spread to Hangzhou, the capital of the Southern Song Dynasty, where it flourished and became a famous Hangzhou dish. In the area of Yongxiu (Yongxiu County, Jiujiang City, Jiangxi Province) in northern Gan, whenever there is a banquet, the first thing is two big bowls of wakame, symbolizing harmony.

Then on the table are two large bowls of chunks of pork tied with straw. The two bowls of pork were placed on the feast, but it was a unique flavor, pick up the scissors, cut the straw, and then carefully taste taste, the meat color is clear and fresh, the mouth crispy and sticky.

Meat flavor is also mixed with a straw flavor, refreshing, really is the aftertaste. This kind of meat is called "Dongpo Pork".

Why is this dish called "Dongpo meat"? There is a legend. Legend 1 There was a famous writer named Su Dongpo in the Song Dynasty, who traveled all over the world.

A summer noon, he came to Yongxiu territory, a place called Aicheng. At this time, it is the three volts summer days, the weather is very hot.

It so happens that there is a large camphor tree on the roadside, tree shade, really a good place to cool. Su Dongpo sat under the tree on a stone bench, while the cool, while reading.

Reading, suddenly came a cry. He looked up and saw a farmer holding a child busily coming this way, followed by a crying woman.

Dong Po thought: eighty percent of the child got what emergency, I am not on the medical profession, but the medical books of pharmacology has seen a lot of common diseases also know a little. So he called the farmer and said: "Let me take a look at it!" It turned out that the couple got a son in middle age, see more precious than life, so the child named "gold cub slang".

Jin Xiaoliang suddenly fell ill today, and became unconscious, and the couple was scared to death, and rushed to find a doctor. As the saying goes, "You can't be too careful when you're sick," he said.

Farmer look at Su Dongpo's dress, and so enthusiastic, immediately handed him the child. Dong Po took a look, the child clenched his teeth, hands and feet twitching, just as the medical books say heat stroke.

So greeted the farmer to put the child flat on the ground, picked a handful of camphor leaves, rubbed under the child's nose. The first time I saw this, I was able to get the ball rolling, and then I was able to get the ball rolling, and then I was able to get the ball rolling.

A little while later, the gold cub slang "wow" cried out. The two families were overjoyed, picked up the golden cubs, and pulled Su Dongpo to go home.

Su Dongpo saw the farmer's gratitude, but also had to follow. He came to the farmer's home to see, although the home is not rich, but also very neat.

The farmer in order to hold grace, stay Su Dongpo hospitality, a shake is three days. Early this morning, the farmer bought two pounds of pork from the set in a hurry, with a bunch of straw bundled and carried back.

He walked, while thinking: meat bought back, I still have to ask Mr. taste. So he went to ask Su Dongpo.

At this time, the sun has just revealed half a smile, the sunset sky, dew hanging in the field on the rice leaves, such as a bright pearl. Su Dongpo was mesmerized by this beautiful natural scenery, he faced the east window, poetry, is a poem to fill in the words, the words it! Farmer at the door asked softly: "Mr., you see how to get this meat to eat?" Dong Po was mesmerized by the poem and recited aloud, "Wo - grass - precious - pearl - through the heart fragrance.

"The farmer listened to a flabbergasted, Mr. What does this mean? Carefully think: right, he is telling me to cook the meat and straw whole, and to cook through the heart, so eat only fragrant, so say: "and grass whole cooking through the heart fragrance.

This Mr. and we are really different from the people in the field, talking openly is poetry, even eating meat are special. Thinking of this, the farmer took the meat to the kitchen, according to Su Dongpo's words and his own thoughts, told his wife and straw to put the pork in the pot whole piece of smothered cooking, cooking through rotten.

To dinner, the dishes served on the table, Su Dongpo see a whole piece of meat, no hacking not cut, but also tied with straw, think about it, I do not know what the reason. Want to ask, and embarrassed to speak, to eat it, a whole piece of meat, straw is still bundled on the top, do not know how to do.

The farmer saw Su Dongpo looked at the meat out of focus, but also quite strange. On Su Dongpo said: "I went to ask you in the morning, you did not say 'and grass whole cooking through the heart fragrance'? I am in accordance with your meaning to get, Mr. how not to eat it?" Su Dongpo suddenly realized.

It turned out that the farmer strung together his words, broken verses, was heard as a sentence. In that case, there was no choice but to go along with it.

So called cut the rope with the farmer's family happily eat up. I didn't realize that the pork was mixed with the straw flavor, very fragrant and delicious.

After eating, the farmer and his wife went out. Dong Po thought: the host is so generous hospitality, disturbed a few days, very sorry.

Several times to go, the master refused, today it is better to go. The idea is certain, from the baggage out of five taels of silver, put on the table, leaving a note, written on it: "The master is too kind to refuse, Dong Po do not say goodbye."

The farmer and his wife came back, saw the note surprised, the original benefactor to save their children is the famous Mr. Su Dongpo. This is a ten, ten rumors, everyone learns to use straw to tie the meat cooked and eat, really crispy and delicious.

Folks will call this meat "Dongpo meat". Because of its delicious flavor, the practice is unique, so it has been passed down.

Legend 2 When Su Dongpo was an assassin in Hangzhou, he governed the West Lake and did a good job for the people. At that time, the West Lake had been mostly obliterated by turnip grass.

After he took office, he mobilized tens of thousands of workers to get rid of the turnip, dredge the lake and harbor, and built a long embankment with the excavated mud pile, and built a bridge to open up the lake, so as to make the West Lake beautiful again, and to store water to irrigate the fields. After the governance of the West Lake, the surrounding fields are not afraid of floods and droughts, and this year, the wind and rain, Hangzhou four townships of crops have a bumper harvest.

The people thanked Su Dongpo governance West Lake benefits, to the New Year's Eve, everyone carries pigs and wine to him to pay tribute to the New Year. Su Dongpo received a lot of pork, told people to cut it into squares, burned red, and then according to the governance of the West Lake roster of workers, each family a piece of meat will be given to them for the New Year.

Everyone is very happy, everyone has boasted Su Dongpo is a wise parent official, the pork he sent called "Dongpo meat". Hangzhou has a large restaurant, restaurant owners see people are boasted that "Dongpo meat", and the chef to discuss, the pork cut into squares, burned red crispy; hanging out the sign, also named "Dongpo meat".

This new dish out, the restaurant's business is booming, from morning to night customers constantly, every day to kill ten pigs are not enough to sell it, other restaurant owners see.

4. Essay describing the color of Dongpo meat, aroma, taste of good sentences and paragraphs

Dongpo meat color, aroma, taste are good, loved by the people, and Su Dongpo is not tired of eating a hundred, "so called Dongpo meat".

Dongpo meat belongs to the Zhejiang cuisine cuisine, with pork as the main ingredient. The dish is thin skin and tender meat, red color, taste mellow juice, crispy and shape is not broken, glutinous and not greasy mouth. This is what makes it a household name. Su Dongpo more fascinated by this, he had written in the "food pork poem": slow fire, less water, fire enough when he is beautiful. Every day up to play a bowl, full of their own home do not care. As Su Dongpo said, "slow fire, less water, more wine", is the trick to make this dish.

Dongpo meat was created in Xuzhou, perfected in Huangzhou, and made famous in Hangzhou. When you walk up to take a look at the bright red, bright and smooth, square, and upward bubbling hot Dongpo meat, you will leave a pile of saliva. When you smell it, it is so fragrant that you can smell it from a few blocks away. It has a very flavorful and beautiful taste, and it's tender, sheer, soft, and not at all sticky to the teeth. Although it has a lot of oil, but not at all greasy mouth, which is just like Su Dongpo himself, although the chess and calligraphy and painting are all proficient, but he is not at all proud, to give people the image is never so clean and honest. This is the reason why Su Dongpo has been immortalized for generations, but also the reason why Dongpo meat is fat and not greasy, sweet and crispy through the glutinous ------

Ah! The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it!

5. Hometown braised pork essay 600

My favorite dish, I'm afraid, is not braised pork, no matter where the restaurant, as long as there is braised pork, I will let mom and dad order a copy. The best thing about it is that it's still "mom's braised pork".

Braised meat is the mother's home skills, at my request, mom early in the morning to show their hands. First from the refrigerator to take out the meat, the meat cut into a piece of sharp, and then put the meat in boiling hot water, scalding to remove the blood, fishing up and draining, mom skillfully fiddled with the ....... Just when I was busy remembering the process, my mother has poured sunflower oil in the frying pan, when the pan issued a "crackling" sound, only to see my mother quickly poured the meat into the pan, up and down stir-frying, stir-frying until the meat color becomes crispy, and then poured in one by one, yellow wine, soy sauce, sugar, salt, spices. Mom also deliberately sprinkled a handful of cinnamon! This is because I want to make the traditional braised pork with the sweet flavor of cinnamon.

Then, mom immediately raised the switch to high heat, covered the pot, shoveled, and then simmered for a while on low heat. The meat flavor can't wait to come out of the pot! Aroma overflowing, delicious braised pork "freshly baked"! Mom opened the lid of the pot, wow, a sweet aroma of meat coming from the nose! The meat is bright and shiny, with an attractive luster. I can not wait to pick up a piece of the first taste, taste really good, taste unique, crispy but not rotten. "It's so delicious! Mom, you made it even better than the big restaurant's!" I praised mom as I ate. Only to see mom smiled proudly.

At lunch, I wiped out a bowl of braised pork in three bites. I also found a book in the kitchen "learn to do braised pork", the original, my mother in order to meet my "carnivorous beast" taste, but also deliberately buy books to learn. No wonder my mom's braised pork is so delicious

6. Seek a 600-word essay on braised pork

A 600-word essay on braised pork

Braised pork[1] is one of the most popular hot dish recipes. It is made with panko as the main ingredient, and it is best to use fat and lean triple layer of meat to make it. The cooking technique of braised pork is based on casserole, which is fat and lean, sweet and fluffy, and melt in your mouth. Braised pork is widely spread throughout China, is a famous popular dishes.

When it comes to braised pork (Dongpo Pork), we naturally can not forget the person who pushed the cause of eating braised pork to the peak - Su Dongpo.

It is because of his efforts, braised pork from the grassroots to the upper level, from the people's vegetable pot on the table of the literati. In fact, the long-established, famous north and south of the Dongpo meat to put it bluntly is braised pork. Examining the history of braised pork, it is difficult to say when and where it arose, however, due to the tireless efforts of Mr. Dong Po, from his then, braised pork officially on the stage of history.

"Huangzhou good pork, the price is like dirt, the rich refused to eat, the poor do not understand the cooking. Slowly with the fire, less water, the fire is enough when it since the beauty. Every morning to play a bowl, full of their own home, do not care." From this Su Dongpo's "eating pork" poem, it is easy to see that Mr. Su is not only "every morning to play a bowl of good food", but also understands the braised pork "slow fire, less water, the fire is enough when it is beautiful" cooking method

7. Seek on the braised pork 600 words

600 words about braised pork braised pork[1] is one of the hot dishes recipes.

Made with panko as the main ingredient, it is best to use fat and lean three layers of meat to make. The cooking technique of braised pork is based on casserole, which is fat and lean, sweet and fluffy, and melt in your mouth.

Braised pork is widely spread throughout China, is a famous popular dishes. When it comes to braised pork (Dongpo Pork), we naturally cannot forget the person who pushed the cause of eating braised pork to the peak - Su Dongpo.

It is because of his efforts, braised pork from the grassroots to the upper level, from the people's vegetable pot on the table of the literati. In fact, the long-flowing, famous north and south of the Dongpo meat to put it bluntly is also braised meat.

The history of braised pork, it is difficult to say when and where it was produced, however, due to the tireless efforts of Mr. Dong Po, from his then, braised pork officially on the stage of history.

Slow fire, less water, fire enough when it is beautiful. The first thing you need to do is to get your hands on a bowl of this.

From this Su Dongpo's "pork" poem, it is not difficult to see that Mr. Su is not only "come early every day to play a bowl of good food", but also know the way of braised pork "slow fire, less water, the fire is enough when it is from the beauty of the" way of cooking.

8. Essay "Dongpo meat" 450 words

Dongpo meat everyone must have eaten, it is rumored to be the Northern Song Dynasty Su Dongpo made.

The earliest birthplace of Dongpo meat is Huanggang, Hubei. In 1809, Su Dongpo was sentenced to live in Huanggang, because the local pigs were cheap, so he came up with this way of eating meat.

The main ingredients to do Dongpo meat is pork, ingredients and a little onion, ginger, garlic, star anise, a small amount of dark soy sauce, soy sauce, cooking wine and a little sugar cube. The ingredients are ready, the following to start doing.

The pot into the water and pork, water boiled pork out of the wash, casserole pad into a few onions, ginger and star anise, pork cut into four centimeters of small square emissions in the pot, and then according to personal preference in the meat sprinkled with soy sauce, soy sauce and salt, pour a small amount of cooking wine, put a little rock sugar, imported water did not exceed the meat can be, and then the first high-fire boil, and then simmering for forty minutes! Then pour in the wine again, and finally simmer for twenty minutes to plate. After a long wait, Dongpo meat is finally ready.

Just out of the pot of Dongpo meat steaming, a smell, the aroma comes, let you "mouth watering three thousand feet", and then look at its appearance, a piece of a small square arranged neatly, thin skin and tender meat, color and lustre red, pick up chopsticks gently picked up a piece, slowly bite a mouthful of flavor mellow juice, crispy and shape is not broken, glutinous and not greasy mouth! The flavor is rich and juicy, crispy but not crumbly, glutinous but not greasy mouth, so people want to eat again and again, never get tired of eating. The meat can also be eaten in a cake.

Just cut the meat into about 0.5 cm wide slices of meat, and then the cake fried into a golden brown, cut a small mouth, put a piece of meat and a piece of lettuce, bite a mouthful of crispy and not greasy mouth, after eating, so that you have a long memory. This is the Hangzhou Dongpo Pork, after listening to my introduction you are ready to eat a big meal? Then hurry up and take action.

9. Essay on "Dongpo Pork" 50 words

It is said that "there is a paradise above, and there are Suzhou and Hangzhou below", Hangzhou is a beautiful and rich city. She not only has beautiful scenery, but also has a variety of special snacks and famous dishes. "Dongpo Pork" is a famous dish in Hangzhou, and there is a story about it.

In the Song Dynasty, the great scholar Su Shi was relegated to Hangzhou as a minor official. He not only wrote good poems, but also loved to create food. One day, he put pork and other ingredients together with a small civilian fire slowly Dunzhu, unintentionally made this famous dish. Because Su Shi's unique way of stewing meat is favored by people, so people use his name to name "Dongpo meat". Once this dish was launched, it was very popular.

My mom and I, the two foodies, of course, to taste the "Dongpo meat" that makes people rave about it! We came to a store to do "Dongpo meat" is particularly delicious, I grabbed the first to bring the menu, can not wait to order a first. The first thing I want to do is to get a good deal of money to pay for it.

I saw my uncle let a whole piece of pork into the water to boil, and then use water to remove impurities, cut into almost the size of the meat. Into a paved with hollow bamboo plate casserole, the lean meat towards the top of the emissions neatly, and then put some seasoning, with a small fire stewed for about an hour. Then turn the meat over and simmer for another half hour or so, skim off the excess oil, and move on to the final process. After a long wait, the meat is finally ready.

You see, this piece of red-colored meat in the light of the shining shine. The four pieces of meat in the middle of the "inlaid" with a green parsley. Fat meat fat like onyx, lean meat red like jewels, cilantro green like emerald. Really mouth-watering.

I can not resist the temptation of food, hurriedly clip a piece. Well, fat but not greasy, not a little bit of oil feeling, may be the role of the bamboo board. I'm not sure if it's a good idea, but I'm not sure if it's a good idea to take a look at it.