Start with a gourmet shop

Chapter 96 Pork Knuckle Ginger

The third dish is a famous local traditional dish in eastern Guangdong, pork knuckle and ginger.

"What is this? Why is it so dark?" Chen Xiaomi asked curiously with wide-eyed eyes.

It stands to reason that it is impossible for a five-star restaurant to have dark cuisine, but the unidentified dish in front of me really looks like dark cuisine.

"This is pig's knuckle ginger. It's very delicious, regardless of whether it's dark or not. Try it."

Wei Yi replied with a smile, actually it was his first time to eat pork knuckle ginger, but the eggs in this dish are rare ingredients, so the taste should not be bad.

Chen Xiaomi nodded when he heard the words, still trusting Wei Yi very much in his heart, and immediately picked up a piece of thin pig's foot and tasted it.

It's really delicious!

My boyfriend does not deceive me!

Wei picked up an egg with his chopsticks. This is a good thing, and he must taste it immediately.

Picking eggs requires skill. Wei Yi's ability to pick up slippery eggs with chopsticks shows that he has a very high precision in grasping strength.

Wei Yi brought the egg to his mouth, and took a bite of the egg white. After biting it off, he found that the egg white was black on the outside, and the inside was also dyed black by the soup. It felt like a preserved egg, but not as dark as a preserved egg. And translucent.

Taste the taste of protein carefully, the taste is tender and smooth, like pudding, it melts in the mouth, there is no fishy smell of eggs, but there is a slight spicy fragrance of ginger, but it is not particularly obvious, just right.

After trying the egg white, Wei Yi stared at the egg yolk again, bit down half of the egg yolk and came out.

After carefully chewing and tasting the egg yolk, Wei Yi was surprised to find that the egg yolk was not dry at all, with a soft taste and a strong egg aroma, which spread between the lips and teeth and left a long aftertaste.

Wei Yi stuffed the remaining eggs into his mouth in one go, and tasted the egg white and yolk at the same time.

After eating the eggs, Wei Yi picked up a piece of pig's foot and put it in his mouth. Compared with rare-grade eggs, only precious-grade pig's feet couldn't bring him too many surprises.

The skin of the pig's trotter is tender but not greasy, the pig's trotter is full of flavor, slightly spicy with ginger, sweet and sour with sweet vinegar, smooth but not greasy, the meat is sweet, soft and chewy, full of collagen , extremely delicious.

Although there are not many surprises, compared with ordinary pig's knuckles, the taste is also very different.

After eating the pig's feet, Wei Yilian didn't let go of the old ginger. He picked up a piece of old ginger that was also dark in color, and took a light bite. It was not spicy but spicy.

Finally, take a sip of the dark soup, which is the essence of the whole pot of pig’s knuckle ginger. Most of the gelatin in the pig’s knuckle and the calcium in the bones have been dissolved in the sweet vinegar. The sweet vinegar taste at this time Very good, sweet but not greasy, very nourishing.

Wei Yi showed a contented expression on his face, and he was very satisfied in his heart.

In eastern Guangdong, pig’s knuckle ginger vinegar was originally eaten for mothers to nourish their bodies. It can replenish qi and blood, dispel wind and cold, remove lochia, repair the uterus, nourish the body and promote lactation, and effectively protect the health of mothers and babies.

Generally, mothers eat 2-3 times a day, and they can eat pig's trotter ginger two weeks after giving birth. It can be eaten for a long time, which is beneficial and harmless.

Ginger has the effect of dispelling cold and dampness, promoting qi and blood circulation.

The folks believe that pregnant women inhale a lot of "wind" during childbirth, and must use ginger to drive it away.

Using Timding Sweet Vinegar to cook with pig’s feet is to dissolve the calcium in pig’s feet with black vinegar, so that pregnant women can replenish calcium after drinking it.

The boiled old ginger is not spicy, the skin of pig's feet is not greasy, and the black vinegar is sweet and fragrant but not sour. Therefore, it is not only loved by pregnant women, but also by men, young and old.

Drinking it especially in cold winter and autumn can invigorate qi and activate collaterals, dispel cold and wind, and wake up the stomach and taste delicious.

Pig’s trotter ginger is especially suitable for women to eat, appetizing and refreshing, nourishing blood and calcium, nourishing skin and skin, warming meridian and nourishing blood, and preventing colds.

Eating it before and after menstruation can make menstruation smooth and eliminate wind and cold. Women after abortion can also eat more to replenish qi and blood.

People with menstrual disorders can regulate menstruation and enrich blood after eating, so that Qi and blood are smooth and their complexion is ruddy.

For women who are deficient in qi and blood, have a cold body (cold hands and feet), or have undergone abortion, or have been ill for a long time and are physically weak, it is a good food tonic.

Immediately after eating, you can feel warm and refreshed, and your appetite will increase. After eating a few more times, your complexion will no longer be pale, and the effect of food tonic is remarkable.

For female friends, pig’s knuckle ginger can be eaten all year round, especially in autumn, winter and spring. It feels more comfortable after eating in cooler weather.

It is also suitable for men or the elderly who have a cold constitution, or are chronically ill and physically weak.

Of course, people with dry and hot constitutions should not eat more, especially in summer.

For those with stomach problems, it will cause gastric acid stimulation, and it is not suitable for consumption.

The reason why pig’s knuckle ginger is so popular among women is that while it tastes delicious and satisfying, it also nourishes the body without burdening the body too much.

Everything comes so naturally, it is not comparable to taking supplements.

The eggs used in this pig's knuckle ginger dish are black-feathered green-shell eggs, low-cholesterol eggs at 10 yuan, and they are the most expensive eggs in China, none of them.

Black-feathered green-shell eggs are produced by Oasis black-feathered green-shell hens, and the provenance of Oasis black-feathered green-shell hens was originally scattered in Jiangxi Province.

The blood type determination of the chicken by the Institute of Genetics of the Chinese Academy of Sciences shows that the black-feathered green-shell hen is different from other chicken breeds. It is a unique breed resource with a high homozygosity coefficient and fewer combination types. The unique local chicken breed that is crossed with other chicken breeds is also an extremely rare breed that is unique in other countries.

Green-shell layer hens fully have the five-black characteristics of black-bone chickens. They contain a large amount of melanin with extremely high nutritional and health value and 17 kinds of amino acids necessary for human body, including lysine and other vitamins and anti-cancer element selenium. , iron and other minerals.

Its meat is dark and firm, delicious and delicious, and the taste is excellent. The various amino acids in chicken are significantly higher than other chicken species. Medicine Chicken".

The appraisal committee dominated by the Chinese Academy of Sciences unanimously appraised that the chicken has extremely high nutritional and health value, and the research level of the chicken has reached the leading level of domestic similar research.

Oasis black-feathered green-shell hens use biological control to blend corn and amino acids into feed. The cholesterol content of eggs produced by them is 50% lower than that of ordinary eggs and 33% lower than that of farm eggs. It is suitable for high blood pressure, high blood fat, and high blood sugar. The 'three high' crowd consumption.

Rare food grade black feather green shell eggs have lower cholesterol content. It can be seen that the game's definition of rare food grade is to magnify the advantages and eliminate the disadvantages as much as possible.

The grade of ingredients really affects the taste of a whole dish, Wei Yi deeply agrees.

The last dish of the day is fried loofah with garlic.

(End of this chapter)