Exercise 1
Composition:
Pork belly 200 grams
250 grams of water made vermicelli.
Onion10g
Ginger10g
Garlic 10g
Coriander 10g
Salt10g
Monosodium glutamate 10g
Sugar 15g
Oyster sauce 10g
Cooking wine 15g
5 grams of soy sauce
South milk milk 15g
2 fennel
3 fragrant leaves
Cinnamon10g
Recipe practice:
1. Wash the pork belly, pull it into a strip with a width of about 3 cm along the knife, and then cut it into cubes with a top knife of about 3 cm.
2. Cut the watery vermicelli into a long section with scissors and put it in the plate for later use.
3. Slice onion and ginger, dice garlic and cut parsley into small pieces.
4. Put 300 grams of water into the pot, add diced pork belly, blanch thoroughly and skim off the blood foam, and pour into the colander for later use.
5. Heat 5 grams of salad oil in the pot, add white sugar water, and slowly simmer into sugar color.
6. Add pork belly, stir-fry and color.
7. Add onion, ginger, garlic, fennel, geranium and cinnamon.
8. Add oyster sauce, salt, monosodium glutamate, milk, cooking wine and soy sauce, and add about 350 grams of water.
9. Bring the fire to a boil, cover the pot and simmer for 20 minutes.
10. Then open the lid, add the vermicelli and stew for 5 minutes.
1 1. Put the coriander in the pot.
knack for cooking
Tips for stews to rot easily
1, after adding salt: salt can accelerate the solidification of protein in meat and make it difficult to cook meat.
2, put a few pieces of dried hawthorn can make the meat rot faster.
If you need to add water halfway, be sure to heat the water. Cold water will harden meat.
4, simmer: the heat is better to keep the water slightly boiling. At this time, the floating oil on the noodle soup is not easy to roll, and air pressure is formed in the pot, which not only keeps the temperature of the soup, but also keeps the aroma in the soup from volatilizing and losing, so that the stew is cooked quickly and the meat is soft. Protein in meat is denatured by heat, hardened and insoluble in water.
Processing method of northeast dry powder strips
Northeast dry powder noodles are particularly resistant to cooking, and noodles have strong water absorption. When stewing vermicelli, it should be treated in advance, and the method is as follows:
1. Soak the vermicelli in advance 12 hours or more. It's easier to cook.
2, because vermicelli is particularly absorbent, it will absorb broth when stewing meat. You can also cook the soaked vermicelli in water alone 10 minutes, and then cook it in pork.
PS: It is best to choose dry powder and wide noodles for vermicelli, and it is best to use northeast potato powder, so the stewed vermicelli is very powerful! It tastes delicious when chewed.
Exercise 2
Materials and materials:
Pork belly100g
Northeast sauerkraut100g
Northeast lapi 75g
4-5 slices of ginger
60 grams of oil
Soy sauce 1 spoon
Cooking wine 1 teaspoon
Salt 1 spoon and a half
Appropriate amount of chicken essence
Appropriate amount of pepper
Recipe practice:
1. Soak Princess Rapunzel in warm water of about 70 degrees for 7-8 minutes.
Step 2 cut pork belly into squares
3. Shred northeast sour cabbage
4. Take out the soaked big face and lift it, rinse it with cold water and grasp it by hand to prevent adhesion.
5. Put oil in the wok, medium heat, add pork belly and stir-fry until it is broken, then add ginger slices and stir-fry.
6. Add half a spoonful of salt, soy sauce and cooking wine and cook until it is fleshy.
7. Add sauerkraut, stir fry, then add half a pot of water, turn to low heat after boiling, and stew until the water is 80% dry.
8. Finally, add the skin cream, add half a spoonful of salt, and stir well. If the color is not deep enough, add a small amount of soy sauce, and finally add a small amount of chicken pepper to taste. When the water is almost completely dry, take out the pot.
Cooking skills of pork stewed vermicelli;
1. Don't soak in overheated water. If you use boiled water, the time should not exceed 3 minutes, otherwise it will be easy to soak more;
2. Stir with chopsticks from time to time when soaking, otherwise the vermicelli will stick together easily and will not tear;
3. Rinse the soaked vermicelli with cold water and wash off the excess starch. In the process of rinsing, you should also break up the vermicelli by hand, otherwise the vermicelli will stick easily;
4. Leave the vermicelli in the last pot. When the water in the pot is one-third to one-quarter, let the vermicelli fully absorb the water and cook for no more than 5 minutes. Remember not to stew with pork, it will stew into a pot of paste and will not form.
Exercise 3
Composition:
Pork belly 300 grams
Wide vermicelli 200G
verdant
garlic
ginger slice
2 fennel
Two fragrant leaves
Soy sauce 1 tablespoon
2 tablespoons soy sauce
Rock sugar 1 tablespoon
Cooking wine 1 tablespoon
Salt 1/2 teaspoons
A little oil
Recipe practice:
1. Soak the vermicelli in warm water and cut the pork belly into pieces.
2. Blanch pork belly with boiling water to remove blood.
3. Heat oil and saute shallots, garlic and ginger slices.
4. Then stir-fry the pork belly for a while.
5. Then add soy sauce, soy sauce, rock sugar, star anise, fragrant leaves and appropriate amount of hot water. When the water has not passed the meat, boil it, skim off the foam, and then simmer for 15 minutes.
6. Add vermicelli, add salt and stew for another 25 minutes. If there is not enough water in the middle, remember to add boiling water.