Cuisine and efficacy: home cooking menu taste: salty and sour taste technology: home cooking braised pork making materials:
Material: pork1750g. Accessories: clean potato1250g, carrot 200g, onion150g. Seasoning: 250g of red sauce, 2 slices of fragrant leaves, salt 15g, pepper 1g, proper amount of vegetable oil, and 500g of chicken soup (see this salty type). Characteristics of home-cooked braised pork:
Delicious and refreshing, salty and sour. Teach you how to cook home-cooked braised pork, and how to cook home-cooked braised pork is delicious.
1. Cut the pork into 2cm walnut pieces, put them in a pot, sprinkle 5g of salt and pepper, mix well and marinate. Carrots are peeled and peeled, potatoes and onions are washed and cut into 2 cm hob blocks. 2. Cook the pot, add vegetable oil and heat it to 70%, then add pork, potatoes, carrots and onions in turn and fry until it changes color, and then drain the oil with a colander. After the pot is adjusted, add pork, fragrant leaves, potatoes, carrots and onions, add chicken soup and red sauce to boil, add salt, cover the pot, simmer with slow fire and put it in a soup plate. Detailed explanation of Ukrainian braised pork and sauerkraut rolls
Cuisine and efficacy: other countries' home cooking recipes taste: salty and sour technology: Ukrainian braised pork and sauerkraut rolls;
Material: pork tenderloin 1500g. Accessories: 250 grams of pig fat. Seasoning: shredded Chinese cabbage 1250kg (see the preparation of this dish), refined salt 10g, pepper 1g, cooked lard 150g, flour 50g and beef soup 750g (see the original flavor). (Prepare toothpicks) Features of Ukrainian braised pork and sauerkraut rolls;
Delicious and refreshing, salty and sour. Teach you how to make Ukrainian braised pork sauerkraut rolls, and Ukrainian braised pork sauerkraut rolls are delicious.
1. Peel the tendon skin from the pig spine, cut it into pieces with a top knife with a thickness of 1 cm, pat it thin with meat, marinate it with salt and pepper, and cut the fat into small pieces. 2. Put the marinated pork tenderloin in the middle, roll it into a roll and insert it tightly with a toothpick. Bake the pot, add oil and burn it until it is 70% cooked, dip the inserted meat roll in flour, fry it in the pot and color it, add a colander to drain the oil, code the meat roll into one layer in the pot, sprinkle a layer of fat slices on it, add beef soup, bring it to a boil with high fire, cover the pot, simmer it with slow fire until the meat roll is cooked and soft, take out the toothpick, code it into the soup plate, and then put it into the soup plate. The method of braised pork with German apples is introduced in detail.
Cuisine and efficacy: other countries' home cooking recipes taste: sweet and sour technology: German apple braised pork;
Material:1750g clean pork hind leg. Accessories:1250g western-style mashed potatoes (see this dish), 5g coriander leaves. Seasoning: 750g of apple, 250g of onion, 3 slices of fragrant leaves, salt 15g, pepper 1g, 750g of chicken soup and proper amount of vegetable oil. Characteristics of braised pork with German apples;
Sweet, sour and salty. Teach you how to make German-style apple braised pork, and how to make German-style apple braised pork delicious.
1. Cut pig hind legs into 2.5cm walnut pieces, sprinkle salt 10g and pepper into the pot, mix well and marinate1h. Remove the roots and skins of onions and chop them. Peel, core, stem and slice the apple. 2. Cook the pot, add vegetable oil and heat it to 70%, add pork pieces and fry them until they change color, and put them in a colander. After tempering, add100g of oil, add shredded onion, stir-fry until slightly yellow, add fragrant leaves, apple slices and chicken soup, then add pork pieces to boil, cover the pot, simmer with slow fire, drain the soup and seasoning from the meat pieces, put them into a plate, put the soup and apples into a pot through a coarse basket and mash them into a paste, add salt, heat them until they foam, and then put them into the pot. Put mashed potatoes in a small dish and eat with one of them. The method of Singapore-style curry pork slices is introduced in detail.
Food and efficacy: Southeast Asian cuisine, home cooking recipes, taste: curry flavor, technology: Singapore curry braised pork slices ingredients:
Material: lean pork1500g. Accessories: coriander leaves 15g. Seasoning: curry powder 30g, chopped green onion 100g, ginger rice 50g, fresh garlic 50g, pepper 0.5g, salt 15g, chicken soup 100g, apple 250g, raisin 100g, cooked lard150g. Characteristics of pork slices in Singapore curry;
Curry is fragrant, fruity, salty and slightly spicy. Teach you how to make Singapore-style curry pork slices, and how to make Singapore-style curry pork slices delicious.
1. Slice pork, add 5g pepper and salt, mix well and marinate. Peel and seed the apple, cut it into small pieces of 1 cm, and wash the raisins. 2. Cook the pot, add 50g lard, heat it to 50%, add the marinated pork slices, stir fry and put them in a bowl. Cook in a pot, add lard, add flour, stir-fry with low fire, add chopped green onion, ginger rice and minced garlic, stir-fry with curry powder, add chicken soup, stir-fry meat slices, simmer (stew) for 20 minutes, add apple slices, raisins 15 minutes, and add essence. Detailed introduction of the method of making Italian fried pork ham roll
Gourmet and efficacy: Italian cuisine home cooking recipe technology: Italian fried pork ham roll making materials:
Material: pork Tongji 1000g. Accessories: western mashed potatoes 1000g, lettuce leaves 100g. Seasoning: ham 500g, fresh garlic 25g, celery powder 25g, white sour wine 50g, refined salt 10g, pepper 1g, vegetable oil 250g (see this flavor). (prepare toothpicks) Features of Italian fried pork ham rolls:
Wax flavor is rich, fresh and salty and mellow. Teach you to make Italian fried pork leg rolls, and how to make Italian fried pork leg rolls is delicious.
1. Remove the tendon skin from the pig spine, cut it into thin slices with the thickness of 1 cm with a top knife, and pat it flat with meat. Cut the ham into large pieces, sprinkle salt and pepper on each piece, code a piece of ham, roll it into a roll together, and insert it tightly with a toothpick. Disinfect lettuce leaves and put them at the bottom of the plate. 2. Cook the pot, add the raw vegetable oil, heat it to 70% heat, add the tightly inserted ham meat roll, fry and color it, and drain the oil in the colander. Mix the pot well, add minced garlic and celery, saute with the remaining oil, cook white sour wine, add chicken soup, add meat roll to boil, switch to slow fire, cover and stew until cooked, and the soup is tightened. Take the toothpick off the meat roll, put it in the lettuce leaves on the plate and cover it with the remaining juice. Put mashed potatoes in a small dish and eat them with meat rolls. The method of shredded mustard was introduced in detail.
Dishes and efficacy: home-cooked recipes are refreshing and cold dishes taste: mustard flavor technology: mustard shredded pork making materials:
Ingredients: 2000 grams of pig hind legs. Accessories: onion 250g, lettuce leaves100g. Seasoning: mustard sauce 50g, sugar 10g, vinegar essence 5g, spicy soy sauce 10g, refined salt 10g, pepper 1g, vegetable oil 50g, pork soup 25g, carrot 50g, onion 50g and celery 50g. Characteristics of shredded mustard:
Mustard is spicy and fragrant, salty and refreshing, with a sweet and sour aftertaste. Teach you how to make shredded mustard tuber. How to make shredded mustard tuber is delicious.
1. Wash 50g carrot, 50g celery and 50g onion, slice carrot and onion, slice celery, add water to boil, add pork to boil, remove foam, cover, simmer and let cool. Take the pork out of the soup and cut it into 0.3 cm thick and 5 cm long silk. 250g onion is peeled, washed and shredded, and put into the pot together with shredded pork. 2. Mix mustard sauce, sugar, vinegar essence, spicy soy sauce, refined salt, pepper, vegetable oil and pork soup in a bowl, pour into a basin, and mix well with shredded pork and onion. Wash the lettuce, dry it and put it on a plate. Add shredded onion and pork and put in a bowl.
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Hungry dizzy first, eat.
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In the market, there are jars for sale. They tell businessmen to stew the meat. Put the pork fat down, add pepper, aniseed, cooking wine, onion, ginger and garlic, add more soy sauce, refined salt, vegetarian dishes, water and low heat, and stew the meat in the jar for about two hours. . . Just try it.
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Braised delicious
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The method of pineapple ancient meat
Dice the meat, mix with salt, pepper, starch, cooking wine and onion ginger juice, marinate for more than half an hour, and cut the onion into strips. Cut the green pepper and pineapple into pieces and put them in an oil pan for later use, evenly coat the meat with a layer of raw flour, then rub them vigorously, put them in an oil pan and fry them in medium and small fire until the meat changes color, then take them out, then put them in an oil pan and fry them until the shell of the meat is crisp and golden, then take them out of another oil pan and add onions until fragrant. Add tomato sauce (we will use tomato sauce without hawthorn) and stir fry. Add fresh soup, salt vinegar and sugar. After a little soy sauce is boiled, add other vegetables and cook together. Then thicken with water starch. Add the fried meat and pineapple and stir well. Sprinkle with sesame oil.
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Sichuan cuisine, garlic and white meat, is quite good, but the key lies in the seasoning.
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Meatballs, pork, meatballs; Clean fresh three-lean and seven-lean pork, remove tendons, chop into minced meat, add salt and soy sauce, stir in one direction, stir evenly, add water and starch, add water twice (250G meat with 100 water), then stir evenly, add onion and ginger sesame oil, and stir evenly to form meatballs. Boil clear water from the fire, then make meatballs into water, boil them with fire, then cook them with low heat, add ingredients and seasonings and take them out of the pot. Soft fried meatballs; 150g fresh pork is washed, fasciated and chopped into minced meat. Add onion, ginger, salt, monosodium glutamate and sesame oil into a bowl and stir into twelve balls. Steamed, wrapped in egg powder paste, and gently fried. Add pepper and salt to eat together. Yipin meatballs; Cut 100g clean pork into diced chopsticks, add salt, monosodium glutamate, egg white, water starch, minced onion and ginger, sesame oil and cooking wine, stir vigorously, add diced cooked ham, diced mushroom, diced water chestnut and diced green beans, and stir evenly to form balls. Make a big meatball, fry it in an oil pan until both sides are silvery red, take it out and put it in a bowl, then add clear soup, soy sauce, cooking wine and salt to steam until it is cooked. Pour the soup of steamed meatballs into a clean bowl, hook it with wet starch into the running water, buckle the meatballs into the soup plate, and pour it out with running water. Fried Toona balls; 200 grams of pork, chopped into powder and Toona sinensis powder, eggs, 8 grams of soy sauce, and salt 2. 5 grams, sesame oil and wet starch (40 grams) are evenly mixed to form meatballs. Make the meatballs into raw meatballs, fry them in oil with low fire until golden brown, remove the oil control, and add pepper and salt. Stewed lion's head; 50 grams of shrimps are washed and chopped, mixed with minced pork (400 grams), cooking wine, salt, monosodium glutamate and minced onion and ginger, and added with clear soup and egg white to make six balls. After the meatballs are oiled, put the clear soup in and stew for 20 minutes, then boil the Chinese cabbage, vermicelli, monosodium glutamate and pepper noodles to find a good mouth. 200 grams of fresh fish (all kinds of fresh fish are ok), chopped into fine mud, added with soup, egg white, refined salt and edible oil, stirred evenly, made into meatballs, boiled with soup, added with ingredients (auricularia auricula, green vegetables and magnolia slices), boiled, skimmed off the floating foam, added with soy sauce, cooking wine, refined salt and monosodium glutamate, mixed well, poured with sesame oil, and discharged. ) Qingqing Chicken Pill; Wash the chicken breast and make it into minced meat, add salt, monosodium glutamate, appropriate amount of pig fat, onion and ginger juice, cooking wine, starch (3% of chicken essence), egg white (100g each) and appropriate amount of pepper water, stir evenly to make meatballs, then make the materials into blanks, put them in a pot to boil, skim off the foam, find the ingredients, and sprinkle with pepper noodles. Qing mutton balls; Mutton (400g) was washed and peeled into fine mud, then salt, monosodium glutamate, onion ginger juice, pepper water (appropriate amount) and pepper were added, and stirred evenly, and then pulverized twice, and then egg white (4 pieces) and starch (10g) were added and stirred evenly to form meatballs. Boil the finished meatballs in the soup to remove the foam. When the meatballs are floating and cooked, put them in a soup bowl, sprinkle with sesame oil and sprinkle with green heads. Crispy fried mutton balls; Wash mutton (200g), remove fascia, chop it into mutton paste, put it in a bowl, add dry starch (10g), refined salt, monosodium glutamate, pepper and sesame oil, stir well, and make meatballs. Make balls and steam them in a drawer. Add 5g of dry starch, flour and oil to the egg mixture, and stir evenly to form a crisp paste. Dip the steamed meatballs into paste, fry them in oil twice, take out the oil, add pepper and salt and serve. Fried tofu balls Fried tofu is also called fried tofu bubble. Fried meatballs are vegetarian meatballs, which are made of vermicelli, shredded radish, bean flour and flour. And deep-frying. When it is sold, it is cooked in a pot with fried tofu, and spices such as pepper, aniseed and cinnamon are added to the pot. When eating, put it in a bowl and add coriander, spicy oil, sesame sauce and so on. Processing of fish balls Fish balls are the most common products in surimi products. Because the raw materials have low requirements for fish species selection, the production technology and technical equipment are relatively simple, with high nutritional value and low price, it has become a hot-selling product. Not only aquatic products processing enterprises can produce, but also families can produce. 1, technological process: raw material selection and selection → raw material treatment → fish meat → minced meat → ingredients → mashing → rounding → boiling and frying. 2. Process flow: Material selection: all kinds of low-value small miscellaneous fish are used as raw materials, which require freshness and no odor. In order to make the finished product white in color, good in taste and elastic, it is best to choose some small yellow croaker or sea eel. Remove the head and viscera of the above raw fish, wash and control the water for later use. Picking fish: take the cleaned raw fish out of the fish with a meat picker. In order to increase the utilization rate of raw materials, it can generally be used for 2 ~ 3 times, based on the principle of not mixing fishbones. Twist the fish and a small amount of pork in the ingredients twice with a meat grinder. Pay attention to removing small pieces of fish skin and tendons. Formula: Boiled fish ball formula (based on 100 kg): fish 80 kg, pork 6 kg, refined starch 10 kg, refined salt 2.5 kg, monosodium glutamate 0. 1 kg, chopped green onion 1 kg, liquor 0.5 kg, and appropriate amount of water. Formula of fried fish balls (based on 100kg): fish 80kg, pork 4kg, refined starch 10kg, refined salt 2.5kg, monosodium glutamate 0. 1kg, chopped green onion 1kg, Jiang Mo 1kg. Making minced fish: move the minced fish into a masher, add various seasonings and water (or crushed ice) to the formula one by one, and mash for 25 minutes until the minced fish becomes a sticky paste. Making fish balls: Make raw fish pulp into fish balls with a diameter of about 1cm by hand or machine, and put them in boiling water or oil pan at about 200℃. You can eat. Can also be cook again to make fish balls or can fish balls with various tastes. References:
/ifm/tech/show.asp？ N _ DIC _ ID = & new _ type 2 = 6& _ tec _ ID = 25012 water-made meatballs are very popular, but they often fall apart after being put into the pot. Need to pay attention to the following three points. 1. Choose materials and process meat suitable for making meatballs. It is best to use sandwich meat (the meat behind the neck meat), which is old and strong and has strong water absorption ability. Other components may also be used. Try to make lean meat. After washing, drain the water and chop it into paste, which has great adhesion. 2. Don't use too many ingredients. For example, onions and ginger should also be chopped. Add appropriate amount of starch or eggs and mix with water. To be properly thick, stir evenly in one direction with chopsticks. 3. master the heat. For example, in winter, you can put large pieces of cabbage leaves into the pot, which not only tastes good, but also buffers the impact of boiling water on Jiuzi. For example, when cooking Jiuzi without cabbage leaves, it is best to grab it by hand or scoop it with a spoon, and rinse it with cold water before cooking. For example, when the water is boiling, you can put small balls beside the pot to avoid breaking up. The main ingredients of bacon meatballs: three fertilizers and seven lean meats. Accessories: onion, ginger, coriander, fungus seasoning: salt, monosodium glutamate, pepper, starch cooking wine. Production process: (1) Chop the pork of Panax notoginseng into minced meat, add onion, ginger, cooking wine, monosodium glutamate and salt, stir well and glue. (2) Boil boiling water in the pot, squeeze minced meat into meatballs by hand and put them into the pot, paying attention to the uniform size. (3) After the balls in the pot float and mature, add fungus, monosodium glutamate, salt and pepper to taste and sprinkle with coriander powder. References:
/question/2578544.html Braised lion head tip: The lion head should be soft and tender. First, you should chop the meat yourself, and you can't leave tendons in it. Good meatballs should be slightly fried in the pot before stewing. When cooking, simmer slowly to make the meat tasty. It is best to stew it in a casserole, which can not only keep warm but also maintain the original flavor. Ingredients: plum blossom pork ........................................................................ 1 teaspoon soy sauce ............................................. 4 tablespoons starch ............................ 2. Start the oil pan, and the oil in the pan is seven minutes full. The oil is hot, fry the meatballs first and take them out. 3. Put 4 bowls of water in the casserole, add cabbage to boil, add meatballs, add soy sauce and salt, and simmer for about 30 minutes.
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There are many ways to cook pork. The most important thing is to fry and braise in soy sauce, depending on craftsmanship and personal taste.
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Dongpo pork braised pork is delicious.
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Call a pig to eat and you'll know old Sam!
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Anyway, it's best to marinate pork with raw flour, soy sauce and peanut oil, which will be slippery!
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Sichuan style pork is the best. Sliced auricularia auricula with lean meat or shredded pork and fried green onions.