Fried pork with strawberries! University canteen "dark restaurant" adds a new cuisine-universities, cuisine, dining room-IT information

Hunan University canteen recently robbed a lot of Thunder. Following the barbecued spare ribs with pineapple, Orange after the exotic dishes such as barbecued spare ribs, the school's cafeteria last week launched a new pork dish--strawberries.

These dishes heated debate attracted students, but nutrition experts said, encouraging schools to creative dishes, but also to pay attention to the principles to ensure fruit nutrition has been lost .

Last week, two canteens, Director of Hunan University Li Jianhong and colleagues used Strawberry fruit and pork combination of this season's hottest in Hunan University canteen cooking series adds a new dish, which is popular in campus Strawberry pork these days.

It is also the school following the pineapple roast pork, roast duck, sweet and sour watermelon cantaloupe series, Orange barbecued spare ribs dishes another fruit into the dish after the launch of the new product. And as always, after the publication of this dish from the attention by students, was snapped in half an hour.

Li Jianhong said, the current seasonal fruits, strawberry can recuperate the gastrointestinal tract, alleviating poor appetite.

Is not a cheap fruit strawberries, two dining room at Hunan University, strawberry pork sold 6 Yuan each. Since the launch, the dish instantly became hot dishes. Li Jianhong said that the repercussions of this dish than they were before the introduction of Orange barbecued spare ribs better, they will launch several new dishes every few weeks, if the students like to eat will last for a long time, do not like will be removed.

Li Jianhong said, although from the look on this dish is not too good, but the fine taste of meat soft, springy, sweet sweet meat sauce with a touch of Strawberry fragrance, it's worth a shot. Are three Zou Hunan University graduate students yesterday, the first taste of this dish. "Very interesting, sweet and sour strawberries and juicy braised pork, tastes better, is acceptable. "Zou Tong theory" is that Strawberry could Cook too long, a little not so fresh feeling. ”

Li Jianhong introduction, March 14 at noon, two dining room, Hunan University have released a sweet new cuisine "banana chicken with rice", they will focus on students ' feedback to make adjustments.

Voice

Research and development of new dishes, to students like, second high nutritional value

"We season according to popular fruit, we came together to develop a new creative dishes. "Li Jianhong said strawberries this idea comes from the feast of fresh fruit into the dish, he thought canteen catering idea extends to everyday cuisine. Hunan University Food Center kitchen staff are encouraged to carry out innovative dishes and the strawberry season is a very popular fruit, kitchen ideas, will introduce new dishes every season. For example spring pineapple barbecued spare ribs, push-Braised duck with melon and watermelon in the summer series of sweet and sour, launched in autumn Orange barbecued spare ribs. Now, Strawberry fruit in season, "Strawberry red-cooked pork" another food blogger eyeball classic cooking. Li Jianhong said that developing these dishes, to students like, and high nutritional value.

Set point

College exotic cuisine

Ma's brain in 2014, the Hunan Institute of science and technology in Taoyuan food launched the food God "Ma's brain". This is a specialty of Yongzhou, Qiyang, steamed herring outside, wrapped in a thick layer of pepper, this dish making process is complex, it takes two days .

Apple pork 2013, Hunan police college students ' dinning Hall launched the "tenderloin Apple" Apple and flour-coated meat, tasted like sweet and sour pork.

Orange barbecued spare ribs in 2015, two dining room, Hunan University launched "Orange barbecued spare ribs." Practice is to first wash ribs and cut into the star anise, cinnamon and cook for 1.5 hours; and orange peel, and chop FRY, add condiments.

Dietitians say

Most fruit not heating food

National secondary nutritionist said Zhang Zuwei, strawberry itself is rich in vitamins and beta-carotene, antipyretic, fire effects, and is best eaten raw, heat-induced loss of vitamins. Oranges are also rich in vitamin b, vitamin c, folic acid, and loss of these nutrients are easy to break down at high temperatures. But medicine has steamed eat Orange food therapy because of deficient cold of spleen and stomach, weak man, Orange eating indigestible, Cook and eat better.

Overall, most fruit should not be heated, but low vitamin content of fruit such as bananas, pineapples, and which contains pectin, dietary fibers, polyphenol nutrients will not be lost in the heat, it will be handed down some traditional practices, such as roasted banana (preferably skin) and sour pork with pineapple.

Seven steps to make strawberries stewed pork with brown sauce

Li Jianhong introduced Strawberry pork in this dish is not difficult, you can prepare fresh strawberries and pork, brown sugar, star anise, soy sauce, cooking wine, syrup, and basic condiments.

Wash the pork belly with skin, change the knife, cut the strawberries the size

Wash the strawberries, picked after brining

Little oil in the Pan, add the brown sugar, soy sauce, soy sauce until sugar bubbles

Put the onion, ginger, Mirin stir fried flavor

Pour pork and stir-fry to paint every meat, stir fried meat in excess oil

The pot amount of water, add cinnamon, star anise, sprinkle a little salt on fire to boil, turn heat to simmer for 2 hours

Stay thick soup, Add strawberries, proper mixing, simmer 10 minutes later you can pan

草莓炒红烧肉！大学食堂“黑暗料理”添新菜 - 大学,料理,食堂 - IT资讯

湖南大学食堂最近又抢了不少风头。继菠萝烧排骨、橘子烧排骨等奇葩菜式后，该校食堂上周又推出了一个新菜品——草莓红烧肉。

这些菜品引起了同学们的热议，但营养专家指出，鼓励学校菜品发挥创意，但也要讲究原则，保证水果营养不遭流失。

从上个星期开始，湖南大学二食堂主任李建红和同事们用草莓这一当季最热门的水果和红烧肉结合，在湖南大学二食堂的烧菜系列里添加了一味新菜品，也就是这两天红遍校园的草莓红烧肉。

这也是该校继菠萝烧排骨、哈密瓜烧鸭、西瓜糖醋系列、橘子烧排骨等菜式后推出的又一水果入菜新品。和往常一样，这道菜从推出后就受到同学们的关注，半小时内就被抢光。

李建红说，当下的时令水果中，草莓能调理胃肠道，缓解胃口不佳。

草莓并不算便宜的水果，在湖南大学二食堂，草莓红烧肉每份卖6元。但自从推出之后，这道菜瞬间就成为热销菜式。李建红说，这道菜的反响比他们之前推出的橘子烧排骨更好一些，他们每隔几个星期就会推出几个新菜，如果学生们喜欢吃就会长期上架，不喜欢就会撤掉。

李建红说，这道菜虽然从卖相上看不是太好，但细尝肉性松软，弹性十足，甘醇微甜的肉汁带着淡淡草莓的清香，值得一试。正在湖南大学读研三的邹同学昨天第一次尝这道菜。“感觉蛮有意思，酸酸甜甜的草莓加上多汁的红烧肉，味道还不错，可以接受。”邹同学说，“就是草莓可能煮得太久了，有点没那么新鲜的感觉。”

李建红介绍，3月14日中午，湖南大学二食堂又推出了一个甜食类新菜“香蕉鸡米花”，他们会关注学生的反馈再作出调整。

声音

研发新菜一要学生喜欢，二要营养价值高

“我们根据当季受欢迎的水果，大家在一起研究出了新的创意菜式。”李建红说，用草莓这一类新鲜水果入菜的想法来源于酒席，他想把酒席的想法延伸到食堂的日常菜式中。湖南大学饮食中心鼓励食堂师傅们进行菜品创新，而草莓正好又是当季十分受欢迎的水果，食堂师傅集思广益，每季都会推出新的菜品。例如春天推出菠萝烧排骨，夏天推哈密瓜烧鸭和西瓜糖醋系列，秋天则推出了橘子烧排骨。而今，草莓成为时令水果，“草莓红烧肉”又一菜品成为博人眼球的经典烧菜。李建红说，研发这些菜，一要学生喜欢，二要营养价值高。

盘点

湖南高校奇葩菜

马云大脑2014年，湖南科技学院桃园美食宫推出神菜“马云大脑”。这其实是永州祁阳的一种特产，即为清蒸青鱼，外面裹了层厚厚的辣椒，此菜制作过程复杂，需要两天。

苹果里脊肉2013年，湖南警察学院学生食堂推出“苹果里脊肉”，含苹果和面粉包裹的肉，尝来像糖醋里脊。

橘子烧排骨2015年，湖南大学二食堂推出“橘子烧排骨”。做法是先把洗净的排骨切块，放入八角、桂皮煮一个半小时；然后将橘子剥好，和排骨一起炒，放入调味品即可。

营养师说

多数水果不宜加热食用

国家二级营养师张祖薇表示，草莓本身富含维生素和胡萝卜素，有解热、降火的功效，最好是生吃，加热会致其维生素流失。橘子也富含维生素B、维生素C、叶酸等，在高温下这些营养都容易分解流失。但中医里有把橘子蒸熟再吃的食疗法，因为对脾胃虚寒、体质较弱的人来说，橘子生吃不易消化，煮熟了吃效果更佳。

整体来说，多数水果不宜加热，但像香蕉、菠萝这种维生素含量较低的水果，其含有的果胶、膳食纤维、多酚等营养素并不会在加热中损失掉，所以会流传下来一些传统做法，比如烤香蕉（最好连皮一起）和菠萝咕噜肉等。

七个步骤做出草莓红烧肉

李建红介绍，草莓红烧肉这道菜做起来也不难，可以先备好新鲜草莓、五花肉、红糖、八角、生抽、料酒、糖浆和一些基本调味品。

将带皮五花肉洗净，改刀，切成与草莓差不多大小

草莓洗净，用盐水浸泡后捞起待用

锅里少油，放入红糖、生抽、老抽熬到糖起泡

放入葱、姜、料酒煸炒出香味

倒入五花肉翻炒至每块肉都上色，煸炒出肉里的多余油脂

锅里加适量清水，放入桂皮、八角，撒少许盐大火烧沸腾，转小火煨2个小时

待汤汁浓稠，加入草莓，适当搅拌，焖10分钟后即可出锅