Lean pork, oil, salt, soy sauce, sugar, pepper water, vinegar, monosodium glutamate, starch, onion slices, Jiang Mo, garlic slices and tomato sauce.
Exercise:
1. Cut the meat into half-thick pieces, blanch it with boiling water, remove purified water, and grab it evenly with thick starch paste.
2. Put the soy sauce, sugar, vinegar, salt, monosodium glutamate and pepper water into a bowl, and adjust to clear juice for later use.
3. Sit in a spoon. When the oil is heated to 70% to 80%, stretch the meat slices one by one, put them in the oil and fry them until golden brown, then fry them when the oil temperature rises to 80% to 90%, and take out the clean oil.
4. Leave the bottom oil in the original spoon, put the onion, ginger and garlic in the wok into the meat slices, cook the right clear juice, and quickly take out the spoon and put it on the plate.
note:
Cooking less juice, faster speed, and no juice in the finished dish. Don't add starch to the juice.
How to mix sweet and sour juice:
Take a little juice with a spoon, add water, taste sour, add sugar, and add vinegar when it is sweet.
If you don't have tenderloin, you can use floor meat and eat it at home at ordinary times.
Six taels of meat is enough. Two ounces of sugar and nine ounces of vinegar are also two ounces, mainly using garlic to fry. Add sugar and fry until it is almost pulpy. Add vinegar and ketchup. If you want to taste like vinegar in a pot, you can lick it gently with your fingers. When tasting, you must not smell it.
Finally, use starch, never use flour! !
Tomato sauce oxtail soup
Ingredients: oxtail1000g
Ingredients: Gan Lan, carrots and onions.
Seasoning: tomato sauce, salt, monosodium glutamate.
How to make it: Cook oxtail in a pressure cooker, and then make soup with Gan Lan, carrots and onions.
Characteristics of dishes: Chinese and western styles are combined, and the taste is sweet and sour.
The practice of cutting crabs with tomato juice
Wash the cut crab, squeeze out the water, marinate it with salt and monosodium glutamate cooking wine for 0/0 minute, then take some flour or dried starch from the place where there is meat, fry it in an oil pan until golden brown, take it out, pour tomato sauce into another pan, stir-fry until fragrant, add a little water, then add sugar, monosodium glutamate and white vinegar to taste sweet and sour, and add the fried crab and water starch together. You can cook.
Black herring with tomato sauce
Ingredients: 3 kg of herring (it takes a long time to cook once, which is a little annoying, so I cook a lot at a time and put the rest in the refrigerator)
Note: Black herring is a kind of marine fish, which is rich in oil and delicious with thorns. Best for ketchup.
Ingredients: tomato sauce (a bag can be made without tomato sauce, but it's not as delicious as this), two tomatoes, onions, ginger, garlic (not too little, but too much fish), a bottle of beer, pepper, aniseed, salt, sugar, soy sauce, and fragrant Korean boxed hot sauce (neither of them is worth mentioning).
Practice: Wash herring, cut into sections and drain, cut tomatoes into small pieces, pat ginger flat, cut onions into sections and slice garlic.
Put the wok on the fire, clean it with ginger slices (to prevent fish from sticking to the wok), add oil, heat it, add aniseed and pepper to make it smell, add herring, onion, ginger and garlic, a quarter bottle of beer (to prevent fish from burning the wok), tomatoes and ketchup (as much as a bag of ketchup), stir fry for a while, and then pour in the remaining beer, sugar, salt and soy sauce. After boiling, adjust the taste, pour the fish and soup into the pressure cooker, cover the lid and valve, turn off the fire for two or three minutes, stew for half an hour, and smell the fragrance floating in the middle. After the pressure cooker cools down and stops venting, open the lid and a pot of ketchup black herring is ready. Even the thorns are crisp, delicious and nutritious, which is very suitable for children to eat. The remaining fish soup is delicious, too.
Key points: First, there must be enough beer, and too little beer can be added. Otherwise, if the pressure cooker works for a long time, the fishbone on it will not be brittle. Second, the time must be half an hour. A few times, I was in a hurry, and the time was not half an hour. As a result, the thorn was not crisp and the food was not enjoyable. Third, salt must be moderate, not too much, otherwise it will be salty and affect health.
How to cook ketchup steak
Main ingredients:
4 steaks (about 200g), 4 tomatoes (chopped), onion 1 piece (chopped).
Accessories:
1 tablespoon tomato juice, 1 teaspoon perilla. 2 tablespoons of oil.
A: brandy 1 teaspoon, salt 1 teaspoon, pepper 1 teaspoon.
B: sugar 1 teaspoon, salt 1 teaspoon, corn flour 1 teaspoon, half a teaspoon of pepper, coriander powder 1 teaspoon. [delicious food]
Method:
1, oil the frying pan with 1 spoon, preheat it with high power for 5 minutes, add the steak seasoned with material A, fry thoroughly on both sides, and heat it with high power 1 minute.
2. Use 1 tbsp oil pan, preheat for 4 minutes at high power, add onion and tomato, heat for 1 min at high power, and add material B, in which corn flour needs to be mixed with 1/4 cup of boiling water, perilla and tomato juice are mixed evenly, heat for 2 minutes at high power, and then take it out and pour it on the steak noodles.
3. Sprinkle with coriander powder and serve for 5 minutes.
Features:
Salty, sweet and spicy, western taste. Remember to adopt ~ ~ (* _ *) when you feel better.