Garlic White Meat
by Autumn Food Studio
Favorite
Difficulty
Easy
Time
30m
Serving
2
Beijing, which has been drought for a long time today, finally has a decent heavy snowfall. The snow splattering and rolling is still a unique memory of my childhood. It snowed and the temperature was about to drop again. It seems that eating hot and spicy food when it is cold has become a common sense in modern diet, but I think of a Sichuan dish that is suitable for the occasion and promotes appetite: garlic white meat. Why is it? It's called Bairou, and it's Baixue outside. It complements each other well.
To say that the birthplace of this "white meat" is not in Sichuan, but in the northeast where Manchu compatriots live. Yuan Mei said in "Suiyuan Food List" that white meat is "this is a dish that Northerners are good at", and Manchurian meat is the best. Jumping god ritual is a traditional Manchuria ritual, usually spring and autumn choose a day to worship gods or ancestors (not the big jumping god in your imagination), and eating meat after sacrifice is jumping god meat. "The meat is boiled. The rule is not allowed. Add salt sauce. Very tender and beautiful", the way to eat is "self-eaten, can be cut like a large piece of paper with a knife, and it is fat and thin." It can be seen that the method of garlic white meat has set the requirements for ingredients and knife skills from that time: fat and thin streaky or two flowers (sit buttocks) are most suitable for cooking in water; the meat must be cut evenly and thoroughly. Thin, at least half the size of a palm.
Later, the white meat all the way from the Northeast to the Central Plains, and then spread to Sichuan, the land of Tianfushu after descending south of the Yangtze River. With their proficiency and love for seasoning, Sichuanese finally set the taste of this dish. As the saying goes, "Eat meat without garlic, the nutrition is reduced by half." It is flavored with crushed garlic. The garlic is rich, salty and spicy, and slightly sweetened under fine taste. This makes this garlic white meat become one of the classics of Sichuan cuisine. . And this method of eating hot slices cold, also allows diners to have a deeper understanding of the "spicy" of Sichuan. If you want to eat spicy food, you don't have to eat hot food if you want to eat spicy food.
In addition, a vegetable, cucumber is needed to make this dish. Many friends who love Sichuan hot pot must have fresh memories of the sliced cucumber in butter pot. Cucumbers are refreshing and tender, have their own unique crispness, and can neutralize the greasiness of fatty meat. People from the north and south are willing to mix cucumbers and sauces for consumption. In this way, the main secrets of making garlic white meat are all solved. If a novice wants to try, there are still some knife skills to practice, but for this delicious taste, at least learning the sauce first is half the success.
To say that the birthplace of this "white meat" is not in Sichuan, but in the northeast where Manchu compatriots live. Yuan Mei said in "Suiyuan Food List" that white meat is "this is a dish that Northerners are good at", and Manchurian meat is the best. Jumping god ritual is a traditional Manchuria ritual, usually spring and autumn choose a day to worship gods or ancestors (not the big jumping god in your imagination), and eating meat after sacrifice is jumping god meat. "The meat is boiled. The rule is not allowed. Add salt sauce. Very tender and beautiful", the way to eat is "self-eaten, can be cut like a large piece of paper with a knife, and it is fat and thin." It can be seen that the method of garlic white meat has set the requirements for ingredients and knife skills from that time: fat and thin streaky or two flowers (sit buttocks) are most suitable for cooking in water; the meat must be cut evenly and thoroughly. Thin, at least half the size of a palm.
Later, the white meat all the way from the Northeast to the Central Plains, and then spread to Sichuan, the land of Tianfushu after descending south of the Yangtze River. With their proficiency and love for seasoning, Sichuanese finally set the taste of this dish. As the saying goes, "Eat meat without garlic, the nutrition is reduced by half." It is flavored with crushed garlic. The garlic is rich, salty and spicy, and slightly sweetened under fine taste. This makes this garlic white meat become one of the classics of Sichuan cuisine. . And this method of eating hot slices cold, also allows diners to have a deeper understanding of the "spicy" of Sichuan. If you want to eat spicy food, you don't have to eat hot food if you want to eat spicy food.
In addition, a vegetable, cucumber is needed to make this dish. Many friends who love Sichuan hot pot must have fresh memories of the sliced cucumber in butter pot. Cucumbers are refreshing and tender, have their own unique crispness, and can neutralize the greasiness of fatty meat. People from the north and south are willing to mix cucumbers and sauces for consumption. In this way, the main secrets of making garlic white meat are all solved. If a novice wants to try, there are still some knife skills to practice, but for this delicious taste, at least learning the sauce first is half the success.
