Garlic White Meat
by honey clear
Favorite
Difficulty
Normal
Time
30m
Serving
3
Garlic white meat, belongs to Sichuan cuisine, delicious taste, rich nutrition, rich garlic flavor, fat but not greasy.
The quality and flavor of garlic white meat require both fat and lean. The meat slices are evenly thin and large. The garlic is rich in flavor, salty and spicy, and slightly sweet.
The white meat first originated in the northeast, where the Manchu compatriots inhabited. Yuan Mei’s "Suiyuan Shidan" said that white sliced meat "this is a dish that northerners are good at." Miscellaneous is better, which is the opposite of the saying of the saint who cuts the righteous and does not eat. The pork body has many names, and the Manchurian meat is the most wonderful."
Li Tiaoyuan, a Sichuan literati who was fourteen years younger than Yuan Mei, included the "white boiled meat method" in Jiangsu and Zhejiang when he compiled the manuscripts of cooking materials collected by his father Li Huanan during his travels in Jiangnan. In the late Qing Dynasty, "white meat" and "chunya white meat" can be seen in the foods of restaurants in Chengdu's street markets written by Fu Chongzhu's "General Tour of Chengdu". The above historical materials provide us with the route of the white meat to Sichuan: North-Central Plains-Jiangnan-Sichuan.
Sichuanese add garlic sauce to the white meat cooking, which not only makes the white meat more delicious, but also has higher nutritional value. Because the allicin contained in garlic is combined with the vitamin B1 contained in meat, especially lean meat, the original water solubility of vitamin B1 will be changed to fat-soluble, so that it can easily pass through our body. Various membranes, and make it absorb the efficiency several times. It can be said that Sichuan's garlic white meat is better than blue in white meat from all over the country.
The quality and flavor of garlic white meat require both fat and lean. The meat slices are evenly thin and large. The garlic is rich in flavor, salty and spicy, and slightly sweet.
The white meat first originated in the northeast, where the Manchu compatriots inhabited. Yuan Mei’s "Suiyuan Shidan" said that white sliced meat "this is a dish that northerners are good at." Miscellaneous is better, which is the opposite of the saying of the saint who cuts the righteous and does not eat. The pork body has many names, and the Manchurian meat is the most wonderful."
Li Tiaoyuan, a Sichuan literati who was fourteen years younger than Yuan Mei, included the "white boiled meat method" in Jiangsu and Zhejiang when he compiled the manuscripts of cooking materials collected by his father Li Huanan during his travels in Jiangnan. In the late Qing Dynasty, "white meat" and "chunya white meat" can be seen in the foods of restaurants in Chengdu's street markets written by Fu Chongzhu's "General Tour of Chengdu". The above historical materials provide us with the route of the white meat to Sichuan: North-Central Plains-Jiangnan-Sichuan.
Sichuanese add garlic sauce to the white meat cooking, which not only makes the white meat more delicious, but also has higher nutritional value. Because the allicin contained in garlic is combined with the vitamin B1 contained in meat, especially lean meat, the original water solubility of vitamin B1 will be changed to fat-soluble, so that it can easily pass through our body. Various membranes, and make it absorb the efficiency several times. It can be said that Sichuan's garlic white meat is better than blue in white meat from all over the country.
