把子肉的英语

猪腩（英语：pork belly），又称五花肉、三层肉，是猪肉的一种，在猪的部位属于家猪的腹部，是常用食材。

由于含有大量脂肪，每100克（0.22英磅）猪腩的热量可以高达520卡路里。

在中华料理中，猪腩肉（五花肉）是常用的食材，通常被切成丁状，以红烧方式炖煮。例如制作红烧肉、东坡肉、扣肉等。上等的猪腩称为五花肉，肥肉瘦肉层次分明。

五花肉在中国是被用来做红烧肉或东坡肉（糖醋里脊是用猪的里脊肉做的）。

五花肉一直是一些代表性菜品的选材，如济南把子肉、梅菜扣肉、南乳扣肉、东坡肉、卤肉饭、瓜仔肉、粉蒸肉等等。它的肥肉遇热容易化，瘦肉久煮也不柴。

结构

五花肉，即是在猪肋排上的肉。五花肉的结构是一层瘦肉一层肥肉的间隔著，而它的肥肉遇热容易化，瘦肉久煮也不柴，做红烧肉或扣肉都非它莫属，传说中的极品五花肉是10层。

选择优质五花肉，可用手摸，略微有沾手感觉，肉上无血，肥肉、瘦肉红白分明、色鲜艳。最好的五花肉在接近猪后臀尖部位，这里的五花肉，五花三层分明，肥瘦肉厚度相当，一整块五花肉厚度为一寸左右。

甏肉干饭的做法：主料：猪五花肉500g、豆油皮100g、油豆腐泡50g、面筋卷100g配料：八角2克、桂皮2克、草果3克、莨姜3克、砂仁3克、肉蔻2克、白芷2克、生姜2克、精盐3克方法：一：选用瘦七肥三的猪五花肉，把五花肉切大段下开水锅，焯水去血沫。二：把焯过水的五花肉晾凉后，用刀切成10公分长，5毫米厚的肉片。三：砂锅里坐水放入大料，水热后放入切好的五花肉片。四：大火煮开后放入酱油、精盐该改小火炖制1.5小时。五：在炖制甏肉的时候我们可以做一些卷尖和豆腐塞肉。六：用刀把新鲜油皮划成需要的尺寸，取适量调味好的肉馅抹在剪开的豆油皮宽的一边用力卷起。七：用鸡蛋液把油皮卷尖的口抹匀，封口。八：煎炸。锅内放入油，油七成热后放入卷尖，炸制金黄即可。豆腐塞肉做法：一：用筷子在油炸豆腐泡上扎个洞，把调好的猪五花肉馅慢慢的塞入，做好后用鸡蛋液封口。二：把处理好的配菜放入煮肉的砂锅，小火慢炖1小时即可。配菜在盛有煮甏肉的老汤里面加热，之间互相影响，相辅相承自形成一体，口味独特。

Handle meat with a good pig pork cooked, special taste of fat but not greasy, and caramel, caramel good broth simmered cook dishes combined, just to eat. The collocation a meal a meat just put rice meat all brought out. Handle meat for lunch to eat, but also very suitable for dinner.Practices:Do handle meat, should choose 1 pounds of pig carcass, not fat not thin. A pound of cut eight, rushes up. Take two times, two times of blood soup. Into the jar, do not put salt on soy sauce, raging fire boil Simmer, stewed handle meat fat but not greasy, thin rather than firewood, entrance mellow fragrance, fell on the ground, like tofu fall thin pieces.

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