One day half a year ago, I was eating in a restaurant, and my friend excitedly recommended this dish to me. I couldn't bear to order it. As soon as it was served, the hot tender meat and attractive fragrance aroused the appetite. Take a bite, the soft meat is full of elasticity, chewy and sweet, which makes people want to stop. As a result, more than half of the braised pork fell into my stomach that day. After eating, I still smacked my lips, and I was still unfinished. ...
Long time no see, braised pork! It's not that I don't miss you, but that cruel doctor cut off our profound friendship! At the beginning, we cooperated with each other and brought out the best in each other: I skinned you and ate your meat; You have no regrets, give your body, fill my body and grow my body. Two wishes, all happy! Miss you, braised pork!
The fourth sentence Su Dongpo, a great writer in the Northern Song Dynasty, also admires you, stewing your skin and cooking your meat, which is crisp and rotten and delicious after eating. He cooperated with you in a friendly way and invented "Dongpo Meat" handed down from generation to generation; My ancestors are more unique. Hundreds of years ago, Yuan soldiers invaded the south, and my ancestors fled from Nanyang in the Central Plains. In the drift from place to place in the south, they even took the mouth-watering "Dongpo Meat"!
The fifth sentence looks at the dishes on the table, and there is not much braised pork. Finally, a southern friend happily praised, this braised pork is really a famous dish in Northeast China! Look at this bright color, red and dark. The meat is tender, fragrant and soft, fat but not greasy, wide and bright, full of energy, and the dishes are bright green. It is really memorable. Another friend would even say that seeing this kind of braised pork with wide powder reminds me of a generous, simple, enthusiastic and unrestrained character of a northern man who eats large pieces of meat and drinks a big bowl.
My favorite food is braised pork with bones, because braised pork with bones tastes particularly fragrant and has much higher nutritional value, especially iron. The braised pork cooked by my mother has a unique and irresistible fragrance. Every time I smell the unique fragrance of braised pork, I can't help but run over and eat a few mouthfuls of braised pork.
What's the difference between Shi Mao braised pork and ordinary braised pork? Want to know what kind of braised pork Grandpa Mao ate in those days? Authentic "Shi Mao Braised Pork" is red and bright in color, fat but not greasy, and melts in the mouth. This is all due to the taste of Chairman Mao. Chairman Mao liked this crispy taste very much, so Master Shi specially improved the traditional Hunan roast meat into this one. Therefore, in order to make authentic and delicious "Shi Mao braised pork" taste, cooking time is the key, so comrades who are afraid of wasting fire and time should not cook this dish. "
The eighth sentence is braised pork, braised pork! We have been inseparable for decades. I love you so much that I want to eat you every time I see you, because I must faithfully implement our constructive strategic partnership. Now that I have left you, I miss you more. I imagine your beautiful image: the sauce is fleshy, shiny, crispy, nourishing the stomach and nourishing the body.
There are many ways to braise pork in brown sauce. Although pork belly, soy sauce and sugar are the main raw materials, the methods are different and the taste is different. Shi Mao braised pork is famous for its red, bright, slightly spicy and rich flavor. Because it is loved by Chairman Mao, this dish has also become the first dish of Hunan cuisine. When serving, the braised pork with attractive color braved the sizzling heat, mixed with rich and tangy fragrance, and went straight to the internal organs and took a bite. Fat but not greasy, fragrant and delicious, mouth-watering and warm at the same time.
2. Sentences describing braised pork 1 China's food culture has a long history, among which braised pork is one of the most popular foods.
The appearance of braised pork shows the characteristics of "thick oil red sauce" Golden color, fat but not greasy, slightly sweet taste, tender and smooth entrance, instant entrance.
If you put potatoes in braised pork, it will absorb some soup, which is rich in flavor and the best to eat. One day half a year ago, I was eating in a restaurant, and my friend excitedly recommended this dish to me. I couldn't bear to order it.
As soon as it was served, the hot tender meat and attractive fragrance aroused the appetite. Take a bite, the soft meat is full of elasticity, chewy and sweet, which makes people want to stop. As a result, more than half of the braised pork fell into my stomach that day, and after eating it, I smacked my lips, and I was still unfinished ... The third sentence has been a long time, braised pork! It's not that I don't miss you, but that cruel doctor cut off our profound friendship! At the beginning, we cooperated with each other and brought out the best in each other: I skinned you and ate your meat; You have no regrets, give your body, fill my body and grow my body.
Two wishes, all happy! Miss you, braised pork! The fourth sentence Su Dongpo, a great writer in the Northern Song Dynasty, also admires you, stewing your skin and cooking your meat, which is crisp and rotten and delicious after eating. He cooperated with you in a friendly way and invented "Dongpo Meat" handed down from generation to generation; My ancestors are more unique. Hundreds of years ago, Yuan soldiers invaded the south, and my ancestors fled from Nanyang in the Central Plains. In the drift from place to place in the south, they even took the mouth-watering "Dongpo Meat"! The fifth sentence looks at the dishes on the table, and there is not much braised pork. Finally, a southern friend happily praised, this braised pork is really a famous dish in Northeast China! Look at this bright color, red and dark. The meat is tender, fragrant and soft, fat but not greasy, wide and bright, full of energy, and the dishes are bright green. It is really memorable.
Another friend would even say that seeing this kind of braised pork with wide powder reminds me of a generous, simple, enthusiastic and unrestrained character of a northern man who eats large pieces of meat and drinks a big bowl. My favorite food is braised pork with bones, because braised pork with bones tastes particularly fragrant and has much higher nutritional value, especially iron.
The braised pork cooked by my mother has a unique and irresistible fragrance. Every time I smell the unique fragrance of braised pork, I can't help but run over and eat a few mouthfuls of braised pork.
3. Sentences about Braised Pork 1 China's food culture has a long history, among which braised pork, one of the most popular foods, is deeply loved by the broad masses of the people.
The appearance of braised pork shows the characteristics of "thick oil red sauce" Golden color, fat but not greasy, slightly sweet taste, tender and smooth entrance, instant entrance.
If you put potatoes in braised pork, it will absorb some soup, which is rich in flavor and the best to eat. One day half a year ago, I was eating in a restaurant, and my friend excitedly recommended this dish to me. I couldn't bear to order it.
As soon as it was served, the hot tender meat and attractive fragrance aroused the appetite. Take a bite, the soft meat is full of elasticity, chewy and sweet, which makes people want to stop. As a result, more than half of the braised pork fell into my stomach that day, and after eating it, I smacked my lips, and I was still unfinished ... The third sentence has been a long time, braised pork! It's not that I don't miss you, but that cruel doctor cut off our profound friendship! At the beginning, we cooperated with each other and brought out the best in each other: I skinned you and ate your meat; You have no regrets, give your body, fill my body and grow my body.
Two wishes, all happy! Miss you, braised pork! The fourth sentence Su Dongpo, a great writer in the Northern Song Dynasty, also admires you, stewing your skin and cooking your meat, which is crisp and rotten and delicious after eating. He cooperated with you in a friendly way and invented "Dongpo Meat" handed down from generation to generation; My ancestors are more unique. Hundreds of years ago, Yuan soldiers invaded the south, and my ancestors fled from Nanyang in the Central Plains. In the drift from place to place in the south, they even took the mouth-watering "Dongpo Meat"! The fifth sentence looks at the dishes on the table, and there is not much braised pork. Finally, a southern friend happily praised, this braised pork is really a famous dish in Northeast China! Look at this bright color, red and dark. The meat is tender, fragrant and soft, fat but not greasy, wide and bright, full of energy, and the dishes are bright green. It is really memorable.
Another friend would even say that seeing this kind of braised pork with wide powder reminds me of a generous, simple, enthusiastic and unrestrained character of a northern man who eats large pieces of meat and drinks a big bowl. My favorite food is braised pork with bones, because braised pork with bones tastes particularly fragrant and has much higher nutritional value, especially iron.
The braised pork cooked by my mother has a unique and irresistible fragrance. Every time I smell the unique fragrance of braised pork, I can't help but run over and eat a few mouthfuls of braised pork. What's the difference between Shi Mao braised pork and ordinary braised pork? Want to know what kind of braised pork Grandpa Mao ate in those days? Authentic "Shi Mao Braised Pork" is red and bright in color, fat but not greasy, and melts in the mouth.
This is all due to the taste of Chairman Mao. Chairman Mao liked this crispy taste very much, so Master Shi specially improved the traditional Hunan roast meat into this one. Therefore, in order to make authentic and delicious "Shi Mao braised pork" taste, cooking time is the key, so comrades who are afraid of wasting fire and time should not cook this dish.
"The eighth sentence braised pork, braised pork! We have been inseparable for decades. I love you so much that I want to eat you every time I see you, because I must faithfully implement our constructive strategic partnership. Now that I have left you, I miss you more. I imagine your beautiful image: the sauce is bright and crispy, nourishing the stomach and keeping fit.
There are many ways to braise pork in brown sauce. Although pork belly, soy sauce and sugar are the main raw materials, the methods are different and the taste is different. Shi Mao braised pork is famous for its red, bright, slightly spicy and rich flavor. Because it is loved by Chairman Mao, this dish has also become the first dish of Hunan cuisine.
When serving, the braised pork with attractive color braved the sizzling heat, mixed with rich and tangy fragrance, and went straight to the internal organs and took a bite. Fat but not greasy, fragrant and delicious, mouth-watering and warm at the same time.