Microwave heating can largely maintain the original flavor. It is recommended to heat for 2-3 minutes, which will burn after a long time.
There is another way to really keep the original flavor, that is, stir-fry again, which is tasteless but unhealthy.
Steamed in a pot, but it can't keep the original flavor.
Tip: Try not to eat these foods after meals.
Question 2: How to eat cold pork? It's best to wait until the meat in the pot is cold, or the hot air will be soft when it is covered. When heating, remove the lid of the lunch box and put it in the microwave oven, so that the food processed twice is almost the same as that just served!
Nutritional analysis of pork tenderloin: Pork provides high-quality protein and essential fatty acids for human beings. Pork can provide heme (organic iron) and cysteine, promote iron absorption and improve iron deficiency anemia.
1, use with caution for those with damp-heat and phlegm stasis; Obesity and hyperlipidemia should not eat more. 2. The dietotherapy effect of pork tenderloin: sweet and salty, flat in nature, entering the spleen, stomach and kidney;
3, tonifying kidney and nourishing blood, nourishing yin and moistening dryness;
4. Indications are fever, body fluid injury, thirst, emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonic, nourishing yin and moistening dryness, nourishing liver and yin, moistening skin, relaxing bowels and quenching thirst.
5. Pork soup can be used to make up for irritability, dry cough, constipation and dystocia caused by insufficient body fluid.
Question 3: How to heat the pot meat? Suitable for heating pot-wrapped meat with small fire in wok. Pot meat practice is as follows:
Ingredients: 800g pork (tenderloin).
Accessories: oil 500ml, carrot 10g, sugar 20g, coriander 5g, vinegar 10ml, ginger 3g, starch 10g.
Exercise:
1. Fresh tenderloin should be sliced according to your own preferences, but it should be thicker.
2. Soak the starch in clear water for one hour to make it fully absorbed.
3. Pour out the clear water in the starch and put it in the meat slices.
4. Grab the starch and meat slices evenly and slowly.
5. Boil the oil and fry the meat slices with low fire.
6. fry it, take it out and fry it again
7. Cut the ingredients for later use
8. Put the right amount of water, white vinegar, sugar and shredded ginger in the pot.
9. Stir-fry the sliced meat in the pot, fully covered with juice, sprinkled with coriander and turned over.
Question 4: What method is used to heat the pot meat? Microwave for about 30~40 seconds. What's more, no matter what method is used, it is impossible to restore the original taste. Microwave heating is only relatively close
Question 5: How to heat the leftover pot meat to be as delicious as new? When packing, it is best to wait until the pot meat is cold, otherwise the heat will be soft. When it's hot, put the lunch box in the microwave with your mouth open, or simply fry it again. However, no matter what you do with the remaining packaging, it is not as fresh as it just came out of the pot. . .
HOHO, I like pot-wrapped meat, too. . . . But I dare not do it at home. It's too expensive.
Question 6: How to make a recipe after eating the remaining pot-wrapped meat:
1. Slice pork, the thickness is similar to the back of the knife. Shred onion, ginger and carrot.
2. Put the meat in a container, pour a spoonful of cooking wine and a proper amount of salt and marinate for about half an hour.
3. Add starch and appropriate amount of water to make the meat slices covered with starch paste, and then add a spoonful of oil to make them evenly.
4. Put more oil in the pot and heat it to 70%. Put the meat into the pot piece by piece, fry it until the skin becomes hard, remove the oil and fry it again.
5. Remove the oil control device.
6. Put a small amount of oil in another pot, pour the onion, ginger and shredded carrot into the pot and stir fry a few times.
7. Add sugar, vinegar and appropriate amount of water, stir-fry evenly, put the fried meat into the pot, and evenly wrap the juice.
8. Take it out and put it on a plate.
Question 7: How to heat the microwave oven after eating the preserved pot meat on the first day? Or a pan.
Question 8: How to make the second pot-wrapped meat delicious? It is recommended to make sweet and sour pot-wrapped meat.
Exercise:
Return the meat wrapped in the pot to the pot, so that the meat will be crisp, and then adjust the juice with balsamic vinegar and sugar (the advantage of adjusting the juice with balsamic vinegar and sugar is to further reduce the thickness of the pulp and better maintain its crisp taste). You can also use tomato sauce that can be seen everywhere in the market with sweet and sour sauce and sweet and spicy sauce. Add a little oil to the wok and heat it on low heat. At 30% heat, add sugar and stir-fry until the sugar is completely dissolved, and then pour in about 150ml of water.
Sweet and sour pot meat is golden yellow, with golden color, crisp outside and tender inside, sweet and sour.