Fried meat with fungus is a common collocation in home-cooked fried meat.

Nutritious and delicious.

Fried meat with auricularia auricula:

Soak the fungus in boiling water, and the dried fungus will become fluffy after absorbing water.

Then remove the roots of the fungus for later use.

The roots will affect the taste, so they need to be removed.

Pay attention to choose some fungus as much as possible, so that the taste will be better.

Wash pork and cut it into thin slices.

Add appropriate amount of starch, bean paste, soy sauce and pepper and mix well.

Heat oil in the pan, add a little bean paste and ginger and garlic foam and stir well.

Add the sliced meat and stir fry, then add the fungus and stir fry.

After the ingredients are fried, add appropriate amount of salt and monosodium glutamate to taste and serve.

Shredded pork can be matched with: cabbage, garlic moss, yuba, beans, peppers, zucchini, green peppers, bean sprouts, onions, fungus, carrots, garlic sprouts, cucumbers, mushrooms, lettuce, risks, leeks, celery and so on.

If the meat needs to be fried with other vegetarian dishes, it is necessary to fry the meat and bring the fried meat up for later use. After the vegetarian dishes are fried, pour them into the pot, stir them together, and then take them out.

This will not easily lead to meat aging because the stir-frying time is too long.

How to fry pork slices How to fry pork slices: Don't be surprised, pork needs a mask just like our skin, but the mask that pork needs is starch. Putting water starch in pork is called sizing. There are many kinds of starch. If you are new to the kitchen, you can choose pea starch first. This panacea is always right.

Second, how to quickly stir-fry the fried meat slices under high temperature and fire: Because the temperature is directly proportional to the gelatinization degree of starch, the higher the temperature, the easier the shredded pork will mature, the less the water loss, and the stir-frying time will not be too long. It will be served soon, so high-temperature stir-frying is definitely an important magic weapon to make the meat fresh and tender.

But the high firepower of the kitchen at home is incomparable with that of the hotel. What if we're at home? You can put the wok in the fire and 1 heat it for 2 minutes. Don't worry even if it burns red. The pot won't burn. Then pour in more oil, which can be 200% of the daily cooking, add shredded pork and stir-fry until cooked. After that, you can stir-fry the shredded pork in the pot until it changes color. Then, add seasonings and other ingredients. Be careful not to fry the meat for too long.

Third, how to fry shredded pork: When frying shredded pork or shredded pork, in addition to the starch just mentioned, you can also pour soy sauce, salt and onion ginger into shredded pork, and then pour starch. This step is also called hanging paste, or you can pour a little cold water and mix it evenly, and the effect is better. After the oil is heated, directly pour in the meat and stir quickly, then pour in a little water and stir, and add other ingredients.

Fourth, how to fry the meat slices with boiling water: After the shredded pork is cut, you can put it in a colander and then blanch it in boiling water for about 1 minute. Immediately take it out until it changes color, then put it in a pot and stir-fry for about 3 minutes until it is cooked.

5. How to stir-fry sliced meat with beer: When pickling shredded meat, you can stir it evenly with beer and starch first, so that the enzymes contained in the beer can play a role, and the protein contained in the meat will decompose automatically, thus improving the fresh and tender taste of the meat, which is especially suitable for beef.

6. Finally, how to fry meat slices with salt: Don't fry shredded pork with salt too early, because adding salt too early can easily lead to dehydration of meat, and adding salt too late can shorten the effect of salt on meat and avoid dehydration, thus making meat tender and dry.

On the whole, the biggest skill of frying meat slices is frying. Generally, the hot oil in the pot is about 120℃ (the pot should be boiled until it feels hot, so it won't explode). Stir the head quickly until it changes color, and then take it out of the pot. When the side dishes are fried to 80% to 90%, pour in the meat slices and stir them together, so that the meat is tender and the dishes are fragrant.