Guangshui Smooth Meat [Hubei Guangshui Specialty]

What is Guangshui Slippery Meat? Authentic Hubei Guangshui Specialty: Guangshui Smooth Meat

Content Summary:Do you want to know what Guangshui Smooth Meat is? This article is a detailed introduction toHubei Guangshui specialty - Guangshui Slippery Meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Guangshui Slippery Meat. The full text takes about 6 minutes to read, mainly including the basic introduction of Guangshui Slippery Meat and its nutritional value? What are the product features of Guangshui Smooth Meat? How did the history of Guangshui Slippery Meat come about? The production method of Guangshui slippery meat, etc

Basic Introduction to Guangshui Slippery Meat

Yingshan Slippery Meat is a famous dish in Hubei Province, which has been recorded in two books: "Three Famous Chu Dishes" and "Hubei Cuisine in Chinese Recipes".

. According to folklore, during the Kaiyuan period of the Tang Dynasty, there was a royal chef surnamed Zhan from Yingshan who was skilled in making smooth meat. He cut the pork belly into small pieces, mixed it with flour, added ten ingredients such as egg white, scallions, ginger, etc., fried first, then slicked, and stewed to make a dish with a golden color and a tofu like appearance. When Tang Xuanzong ate this dish, he felt it was particularly delicious and refreshing. It slid down his throat without chewing, and he called it "slippery meat". The chef surnamed Zhan stayed in the palace as the imperial chef from then on, and "slippery meat" became famous and passed down to the world

What is the nutritional value of Guangshui smooth meat

Calories 6501.63 kcal protein 33.15 grams fat 703.37 grams carbohydrates 17.39 grams folic acid 1.5 micrograms dietary fiber 0.3 grams cholesterol 817.5 milligrams vitamin A 457.3 micrograms carotene 34.9 micrograms thiamine 0.72 milligrams riboflavin 0.66 milligrams niacin 7.13 milligrams vitamin C 0.83 milligrams vitamin E 26.74 milligrams calcium 97.43 milligrams phosphorus 286.96 milligrams potassium 368.34 milligrams sodium 2781.18 milligrams iodine 27.2 micrograms magnesium 40.35 milligrams iron 11.45 milligrams zinc 6.66 milligrams selenium 63.12 micrograms copper 0.61 milligrams manganese 0.63 milligrams

What are the product features of Guangshui Slippery Meat

Striving for excellence, the oil is smooth and mellow, soft and mellow, fat but not greasy, the flavor is long-lasting, and it nourishes the face and health

How did the history of Guangshui Slippery Meat come about

For some unknown reason, Chef Zhan offended An Lushan. He colluded with an insider to slander in front of Emperor Xuanzong of Tang, and Chef Zhan was killed. Later, during the An Lushan Rebellion, Emperor Xuanzong of Tang discovered that he had accidentally killed Chef Zhan and posthumously conferred the title of Chef King. His death anniversary was on the 13th day of the eighth lunar month. From now on, every day, chefs from Yingshan will gather together and hold a banquet to pay tribute to him, with the first dish being slippery meat. Since then, this dish has been served every day. As Li Shimin's body grew stronger, he conferred the title of Chef King upon Zhan Yuchu

Method of making Guangshui smooth meat

Main ingredients: 750g fat meat

Auxiliary ingredients: 100g eggs

Seasoning: 2g pepper powder, 5g salt, 5g soy sauce, 3g scallions, 13g starch (fava beans), 5g ginger, 30g vegetable oil, 3g monosodium glutamate, each appropriate amount

1. Peel and wash, cut into 2cm square pieces, soak in water for 10 minutes, take out and drain, put in a bowl, add refined salt, 2g monosodium glutamate, ginger powder, starch, mix slightly, and then mix well with the eggs in the bowl for sizing

2. Place the wok on high heat, add the plants and heat them up to 70%. Spread the meat pieces and fry them in the wok for about 10 minutes until they turn golden brown. Pour them into a strainer and drain off the oil. After cooling slightly, place them in a bowl and steam over high heat for about 1 hour. Remove and place on a soup plate<3. Place the wok on high heat, add pork soup, soy sauce, and monosodium glutamate to a boil, then remove from heat and add chopped scallions and pepper to the meat pieces. Serve