There are many ways to make meat sauce, generally speaking, it can be pure meat sauce, or some vegetables can be added to the meat sauce.

Let me say a few simple things first.

Composition:

Appropriate amount of carrot, sugar, salt, monosodium glutamate, dried onion, green pepper, pork belly (as the case may be), bean paste, oyster sauce and mushrooms.

Recipe practice:

1. Dice all the materials.

Put more oil and stir-fry the meat.

3. Add dried onion, green pepper, carrot and mushroom in turn, and add oyster sauce and bean paste.

4. Add a small amount of sugar, salt and monosodium glutamate. Try the salinity.

Two kinds:

Ingredients: 500g pork belly, 2 tablespoons yellow sauce.

Accessories: 4 tablespoons of water and 0 tsp of starch.

Exercise:

1. Wash and dry pork belly, and cut it into cubes.

2. Put the raw flour, warm water and yellow sauce into a bowl and mix well for use.

3. Stir-fry pork belly in a hot pot until brown and oily, and drain the oil.

4. Pour the prepared juice into the pot and stir well until the soup becomes thick!

2. How to make meat into pulp

Shredded pork is made in the same way as sliced meat.

Only the following pulping methods of shredded pork are given here: main ingredient: 250 grams of shredded pork. Seasoning: 5g of cooking wine, 4g of salt, 3g of monosodium glutamate, 2g of onion, 2g of ginger, 0.5g of pepper noodles, 2g of egg white 1, 2g of starch, 3g of sesame oil and 50g of oil.

Sizing method 1: (This is the sizing method before frying) Add 1g salt, 2g starch, 2g cooking wine and 1g egg white to the shredded pork, and size the shredded pork and stir evenly. Sizing method 2: (This is the sizing method after frying) After sizing before frying, fry the shredded pork until it is 80% ripe before sizing.

Shred onion and ginger, put them into a bowl, add salt, cooking wine, monosodium glutamate, pepper noodles and about 5 grams of water to make a bowl juice. Stir-fry shredded pork until it is 80% cooked, pour in bowl juice, stir-fry quickly until it is even, and pour in a little sesame oil when the meat is cooked.

Can be loaded. This method is to size the meat after cooking.

Similarly, fried pork slices are also divided into two sizing methods.

3. How to paste the meat foam?

There are many ways to make meat sauce, generally speaking, it can be pure meat sauce, or some vegetables can be added to the meat sauce.

Let me say a few simple things first. Ingredients: carrot, sugar, salt, monosodium glutamate, dried onion, green pepper, pork belly (as the case may be, do more or less), bean paste, oyster sauce and mushrooms. Recipe practice: 1. Dice all the ingredients. Put more oil and stir-fry the meat. 3. Add dried onion, green pepper and mushroom in turn.

Try two kinds of saltiness: main ingredient: 500g pork belly, 2 tablespoons yellow sauce, auxiliary material: 4 tablespoons water, 1 teaspoon starch. Practice: 1. Wash the pork belly, dry it and cut it into cubes. 2. Put the raw flour, warm water and yellow sauce into a bowl and mix well for later use. 3. Stir-fry pork belly until brown and oily, and drain the oil. 4.

4. How to divide the size of meat slices is better?

1, clean

Objective: To remove the impurities on the meat surface, and the fishy components such as beef and mutton can be removed by soaking in clear water for a few minutes.

Step 2 add flavor

Objective: After adding salt, grasping diced meat by hand will make the meat feel sticky. This is because salt has a strong permeability to pressure and water, which changes the collagen of meat and begins to denature. When adding salt, it should be noted that the amount of salt should be sufficient to ensure the maximum permeability and moisture permeability of salt. When adding salt, you can add other seasonings such as pepper, spiced powder, pepper powder, soy sauce and so on. These seasonings also contain salt, and the choice of seasonings should be based on your own preferences and ingredients.

3, adding water wetting agent

Objective: Water, cooking wine, pepper water, ginger juice, onion juice, garlic juice and other humectants. These water-based substances also have strong osmotic pressure because they contain water, which can make the meat absorb enough water, so as to achieve the purpose of fresh and tender meat. At the same time, they can also remove the fishy smell of meat and add flavor to it. In particular, ginger contains protein hydrolase, which can hydrolyze collagen in meat into soft gelatin.

Step 4 add egg liquid

Egg liquid can be divided into whole egg liquid, egg white liquid and yolk liquid, and which liquid is used depends on the material and practice of meat. Whole egg paste is mostly used to stir-fry with sauce, which is suitable for dishes that color meat, that is, some coloring condiments such as soy sauce, soy sauce and various sauces should be added during cooking; Egg white paste is mostly used for cooking, with white ingredients such as fish fillets, shrimps and fried diced chicken. Egg yolk slurry is basically the same as whole egg slurry. Adding egg yolk slurry can make the meat appear golden yellow. The specific dosage is controlled according to the amount of ingredients. Generally, 500 grams of meat and 50 grams of egg liquid can be used to infer the amount you need.

Step 5 add raw flour

Raw flour is alkaline. When meat is in alkaline environment, the spatial structure of protein can be relaxed, and its water-holding capacity will be enhanced, thus achieving the purpose of locking water in meat. However, it should be noted that the amount of raw flour should not be excessive, as long as there is no juice flowing out of your fingers when you pinch a handful of meat with your hands. When adding raw flour, it is best to add it in several times and stir it evenly every time.

Step 6 add cooking oil

Cooking oil is also added to better lock the water, and the meat is wrapped by oil to form a protective film, which can prevent the loss of nutrition and water when the meat enters the oil pan; At the same time, it can also avoid splashing oil when meat enters the oil pan.

The whole sizing process is done in one go. Meat with good meat quality should be allowed to stand for about 10 minutes before use, because during the standing time, the meat quality can be more fully combined with the raw materials, so that the raw materials can absorb water better, so that when the meat enters the oil pan, there will be no oil splashing, desquamation and it is not suitable for sticking to the bottom of the pan.

5. How can the meat be cooked?

First buy a piece of sandwich meat about 30cm long and 8cm wide, and then soak it in first-class soy sauce for 2 nights. You can put a proper amount of pepper in soy sauce (but not too much), then string a clean white rope on one side of the meat (similar to nylon rope is not available), and then hang the meat in a low-temperature vent without sunlight to dry. It is estimated that you can eat it in the New Year. However, northerners have heating at home, and it is easy to freeze outdoors, which is not suitable. I don't know where the landlord is from. Anyway, all major shopping malls in Chengdu can buy ready-made sauces and meat seasonings. Generally, a bag of seasoning can marinate about 6 kg of meat, but I think this seasoning should be bought in major cities all over the country. The method is as follows: 1, buy 6 kg of meat (fat and thin with skin is the best); 2, add about 2 yuan peppers (that is, put a quarter of one or two peppers) and about four or two sugars to a package of sauce (note that it is calculated according to the amount of 6 kg of meat). Put it in a basin and stir well. Sugar is not too salty. 3. Spread the prepared sauce evenly on the surface of the meat. Marinate in a basin. It usually takes 5 days to marinate. Pay attention to turning it over every day to make it taste even. 4. After curing for 5 days, hang the meat on the rope and hang it in a ventilated place. When the meat is blown to 80% dry (too dry will be too salty), the sauce meat is ready.

Please accept it, thank you!

6. How can I make good meat?

Name of the dish: homemade sauce meat

Raw material: square rib meat 1kg

Seasoning: salt 50g sugar 75g Redmi 15g yellow wine 25g red soy sauce 25g onion ginger a little pepper, fennel and cinnamon.

Cooking method:

1. Material selection: take a square piece of pork ribs, scrape it clean, wash it and drain it, and poke holes in rows with a knife tip at equal distance.

2. Production: stir-fry pepper and salt. Sprinkle the fried salt evenly on the meat surface, rub it by hand until the salt particles dissolve, and then wipe the skin surface. Marinate for 4~5 days, take out and rinse, and soak in water 1 day to remove the salty taste. Then put the meat in a casserole, add more water than the meat noodles, add some onions and ginger, cook until the soup boils, skim off the floating foam, simmer over low heat until it is 70% crisp, take it out, and take out the ribs while it is hot. Add 1 bowl of soup and seasoning to the bottom of the pot, bind the onion, ginger and Redmi with cloth bags, add yellow wine, add white sugar and red soy sauce, season, boil, simmer for a while and take out. Boil the raw juice and pour it on the meat noodles cut into small pieces.

Characteristics of dishes: purple sauce, luster, tender meat and sweet taste.

Name of the dish: Suzhou Sauced Meat

Raw material: raw meat 100kg.

Seasoning: soy sauce 3 kg Shaoxing wine 3 kg refined salt 6~7 kg orange peel 1 50g star anise 200g onion 2 kg ginger 200g sugar1kg sodium nitrate 50g.

Cooking method:

Suzhou spiced sauce meat, also known as Suzhou bacon, has a long history. It originated in the Northern Song Dynasty and has a history of 500 to 600 years. 198 1 was rated as a quality product of the Ministry of Commerce.

1. Take pieces: rib meat with skin is used as raw material, the skin is thin and tender, and the fat is less than 2 cm. First, clean the fur, remove blood stains, cut off nipples, cut into long squares weighing 0.8kg and length of10 *16cm, and cut each piece with 8~ 12 knives to absorb salt.

2. Pickling: Sprinkle the aqueous solution of salt and nitrate on the meat block, rub the salt on the surface of the meat block, then put it in a wooden bucket and marinate it in a brine tank after 5-6 hours. The curing time depends on the ambient temperature. It can be pickled at room temperature of 20℃ 12 hours. If it takes only 4~5 hours above 30℃ and the temperature is low in winter, it can be cured completely in 1~2 days.

3. Sauce preparation: drain the salted meat blank. Boil water in a pot first, then add spices and auxiliary materials, then put the meat blank into the pot, cook it with strong fire, add Shaoxing wine and soy sauce, stew it for 2 hours with low fire, add sugar for 30 minutes and then take it out of the pot. When out of the pot, put them on the plate one by one, with the skin facing up, pull out the ribs while they are hot, keep the shape beautiful, and cool them to get the finished product.

Characteristics of dishes: golden skin, slightly red lean meat, white fat, fat but not greasy, delicious and mellow.

Meat cooked in soy sauce

Ingredients: pork belly 2500g, salt, soy sauce, sugar, onion, fresh ginger, 1 medicine bag (pepper, aniseed, Amomum villosum, cardamom, cinnamon, Amomum tsaoko, licorice).

Method: 1, onion cut into sections; Sliced ginger; Cut the pork belly into four pieces, soak it in clear water for 4 hours, then scald it with boiling water to remove the shaved hair and dirt. 2. Boil the water in the pot, and put the meat in the pot and cook it with high fire. After the soup is boiled, skim off the floating foam, cook until it is 80% mature, take it out and put the soup into the pot. 3. Put the iron grate on the bottom of the pot, put the meat tightly around the pot, leave a hole in the middle, pour in the original soup, add salt, soy sauce, onion, ginger and medicine bag, and cook with slow fire. When the soup is slightly sticky, add sugar and cook. When the meat is cooked, take it out with an iron hook and put it on a plate with the skin facing down, brush it with soup and let it cool to get the finished product.

Features: delicious, fluffy and rotten, golden red.

Sauced meat practices are as follows:

1- Choose a proper amount of pork strips, not too thick, it will be difficult to taste, and wash them for later use.

2- Zanthoxylum bungeanum, fennel, cinnamon and dried chili, mixed with soy sauce, monosodium glutamate and sugar, boiled in a pot and simmered for a period of time with low fire to fully release the fragrance of spices.

3- After the sauce cools, soak the pork in it and wait for 2 days.

After 4- 2 days, take out the pork and transfer it to a ventilated place to dry.

5- After the pork is air-dried and dehydrated, it can be steamed in a steamer.

6 slices are steamed and put on a plate without any other ingredients.

This sauce can be reused or used in cooking. Try not to waste it.