The meat is spicy, soft and chewy. When eating, the meat is tender and the vegetables are fresh, the soup is red and shiny, and the spicy taste is strong. It is the most suitable meal and one of the home-cooked dishes. It is characterized by "hemp, spicy, fresh and fragrant".
Cooking method:
Method one
Material: pork tenderloin (150g)
Accessories: Chinese cabbage (50g)
Seasoning: egg (30g), pepper (3g), bean paste (10g), ginger (10g), onion (10g), pepper (dried red pepper) (5g), pepper (5g) and soy sauce.
1. Slice pork tenderloin, mix egg white with starch, salt, monosodium glutamate and cooking wine to make paste, and smear it on the meat slices;
2. Wash and slice cabbage leaves and ginger, and cut them into sections with scallion;
3. Put 35 grams of vegetable oil in the pot, heat it, pour in pepper and dried pepper, and stir-fry over low heat until the pepper is golden yellow.
4. Then, cut pepper and pepper into fine powder;
5. Put the oil in the pan and stir-fry the bean paste, then add the Chinese cabbage leaves, onion ginger, broth, soy sauce, pepper, cooking wine, chicken essence and other seasonings, stir-fry for a few times to make them mix evenly;
6. Immediately add the sliced meat and stew. When the sliced meat is cooked, put the sliced meat on it and sprinkle with chopped dried peppers and pepper powder;
7. Boil the remaining vegetable oil, pour it on the meat slices, and fry the dried peppers, pepper powder and meat slices with hot oil again, which can make them hemp, spicy and fragrant. [ 1]
Exercise 2
Ingredients: pork tenderloin, garlic sprout, green vegetables, kelp, celery and coriander.
Seasoning: bean paste, dried pepper, pepper, ginger, garlic, onion, salt, monosodium glutamate, cooking wine and dried starch.
Boiled spicy pork slices
Exercise:
1. Cut the tenderloin into large pieces, and mix well with cooking wine, egg white, dry starch and a little salt. 2. Slice garlic sprouts and celery, slice kelp, slice garlic and ginger, and chop onions.
3. Heat the wok, add pepper and pepper, bake and crush with a rolling pin.
4. Hold the oil pan. When the oil temperature rises to 70%, add onion, ginger and garlic slices and stir-fry until fragrant, add Pixian bean paste and stir-fry until fragrant, and add water and appropriate amount of salt to boil.
5. Blanch vegetables, garlic sprouts, kelp and celery in a pot for a while, then take them out and put them on a plate.
6. Put the tenderloin piece by piece into the pot until it is cooked, remove it and put it in the plate. Season the soup in the pot with monosodium glutamate and pour it into the plate.
7. Sprinkle pepper on it [2]
Exercise 3
Accessories for boiled meat slices: celery, lettuce leaves, (lettuce tips and celery stalks (leafless)) and leek leaves are all acceptable.
Seasoning: ginger, onion, garlic, douban hot sauce, soy sauce, starch, salt, monosodium glutamate, pepper granules, dried red pepper, pepper noodles (coarse) and edible oil.
Making:
1. Slice pork tenderloin, then mix it with a little soy sauce (soy sauce) and water starch to make a paste, and add some cooking wine and salt to taste;
2. Wash celery and cut into sections, and wash lettuce leaves and cut into sections;
3. Shred onion and ginger, and mince garlic;
4. Put the dried red pepper and pepper into a hot pot, and slowly heat until it is oily red. Add onion, ginger and garlic and stir-fry a few times;
5. Shovel the seasoning out of the side, leave some oil, fry the auxiliary dishes in the fire, and lay them flat at the bottom of the bowl;
6. Stir-fry the douban hot sauce with fried oil, add a little water to the fried seasoning, add a little salt, soy sauce, monosodium glutamate and sugar to the pot, slide the pulped meat into the pot one by one, and put the soup into the bowl when the meat is cooked;
7. Sprinkle pepper (pepper noodles can be used if you are not afraid of hemp) and pepper noodles evenly in a bowl (garlic can be used if you like garlic), wash the pan and heat it, then burn the oil to a high temperature and pour it evenly on the meat slices.
note:
Pixian watercress is used to make bean paste. It is best to fry it separately without seasoning.
Turn off the fire as soon as the meat is cooked, and avoid overcooking it.
Pepper noodles sprinkled with peppers don't need to be fried. After frying, pouring hot oil will be very spicy and not fragrant.
Finally, hot oil must be hot, not hot enough, hot but not too spicy.
Exercise 4
Boil 400 grams of sliced pork soup.
Taste: spicy.
Preparation time: 15 minutes
Number of people: 2 people
Cooking time: 15 minutes
Exercise:
1. Cut the lean meat into chunks about 5 cm, 2.5 cm wide and 0.3 cm thick (only a rough estimate, no strict measurement is needed, it is better to be thinner). If you find it difficult to cut, you can put the meat in the freezer for a little freezing, slice it when it is hard, and grab it evenly with starch, cooking wine, salt and a little water for later use.
2. Wash the cabbage, tear the leaves into large pieces by hand, and slice the cabbage obliquely with a knife; Wash onion and cut into onion segments; Cut the dried pepper into sections with scissors for later use; Pixian watercress is chopped for use.
3. Pour 30 grams of oil into the wok, add the dried pepper segments and pepper, fry over medium heat until brown, and remove for later use.
4. Turn to high heat, stir-fry onions and cabbage in a wok, and spread them in a big bowl for later use.
5. Heat the pan, then pour in 30 grams of oil, add Pixian watercress and Jiang Mo and stir-fry until red fried.
6. Add the broth and bring to a boil.
7. Put the marinated meat slices into the pot and spread them out with chopsticks. Add soy sauce, chicken essence and sugar to taste when the sliced meat is cooked until it is scattered and discolored.
8. Pour the sliced meat and soup into a large bowl with cabbage.
9. Chop the pre-fried dried peppers and peppers and sprinkle them on the meat slices. Garlic powder is also evenly sprinkled on the meat slices.
10. Wash and dry the pan, add 40 grams of oil, heat it to 90% heat (smoke), and then pour the hot oil evenly on the meat slices.
Exercise 5
Ingredients: tenderloin, lettuce, mushrooms, garlic sprouts.
Accessories: onion, garlic and ginger.
Seasoning: bean paste, Chili, dried Chili, Chili powder.
Exercise:
1. Slice the tenderloin along the stubble, wrap it in starch and marinate it for later use, wash and tear the mushrooms, wash the lettuce for later use, obliquely cut the onion, slice the ginger thick, cut the garlic in half, and chop the last half.
2. Pour oil into the pot. After the oil is hot, add Pixian watercress and saute until fragrant. Add onion, garlic, ginger and dried Chili, stir-fry and add appropriate amount of water.
3. After the water boils, put the meat slices into the pot one by one, take out the meat slices after discoloration, and put them into the bowl with lettuce.
4. Wash the pan, heat the oil, put the minced garlic, Chili powder and pepper into a bowl, pour the oil on the pepper powder and pepper, and sprinkle with minced garlic to serve.
Exercise 6
Boiled pork slices 1. Mix egg white and starch seasoning into paste and smear it on the meat slices.
2. Stir-fry chilies and dried chilies with slow fire until chilies are golden yellow, take them out and cut into fine powder.
3. Stir-fry the bean paste with oil in a pan, then add cabbage leaves and seasoning.
4. immediately add the meat slices and stew for a few minutes. When the sliced meat is cooked, put it on and sprinkle with pepper and pepper powder.
Boil it with vegetable oil and pour it on the meat slices, it will become spicy and fragrant.
Exercise 7
Ingredients: tenderloin 300g, cabbage100g.
Seasoning: 2 tbsp of bean paste, 5g of dried red pepper, more than a dozen peppers, 3g of sugar, 5g of salt, 2-3 drops of fresh chicken juice, 20g of garlic paste, soy sauce 1 tbsp, dried starch10g, appropriate amount of black pepper and appropriate amount of chives.
Exercise:
1 Prepare the required ingredients and cut the tenderloin into thin slices.
The tenderloin is sized with soy sauce, dry starch and pepper.
Wash the cabbage and tear it into large pieces.
4 Wash the shallots, remove the shallots and cut into sections.
5 Dry red pepper is softened with water and shredded.
6 hot pot cool oil add pepper and stir fry over low heat.
7. Stir-fry the peppers and put them out for use.
8. Add Pixian bean paste into the oil of the fried pepper, and stir fry over low heat.
9 stir fry until fragrant. Add a slice and a half of garlic and stir fry.
10 sugar.
1 1 Pour a proper amount of broth or clear water, boil and season with salt.
12 Add cabbage leaves and blanch until soft.
13 blanch the cabbage, then take it out and put it at the bottom of the container.
Boil the soup in 14 pot again and add the meat slices.
15 Add fresh chicken juice.
16 After the meat slices change color, pour the soup into the container.
17 Add the fried pepper, garlic paste and onion.
Put oil in 18 frying spoon and heat it.
19 pour on the sliced meat, with garlic paste and chives.
Exercise 8
Raw materials of boiled pork slices: pork, seasonal fresh vegetables such as bean sprouts, cabbage, lettuce, potatoes, mushrooms, fungus, Pleurotus ostreatus, Flammulina velutipes, watercress, dried Chili noodles, pepper, ginger and egg white.
Exercise:
1, ginger is divided into two halves, half sliced and half chopped for later use. Slice pork, add salt, pepper oil, Jiang Mo, starch and egg white, mix well and marinate for later use. Pot (for vegetables)
2. Other vegetables should take corresponding measures according to the nature of the dishes. For example, bean sprouts are cooked as soon as they are hot, and just spread the bottom of the pot directly. Slice lettuce, potatoes and other roots for use, and tear mushrooms and vegetables into strips by hand for use.
3. Heat a small amount of oil in the pot, add salt and cooked vegetables (such as Chinese cabbage and lettuce leaves), stir-fry and spread in the pot. Heat oil in a pot, add watercress and ginger slices, and stir-fry slowly until the oil is red and fragrant. It is estimated that the amount of all ingredients will not exceed when entering the water.
4. Turn the fire to boil, then add the dishes to be cooked and cook until the dishes are cooked. Add meat slices and cook for 30 s-60 s, turn off the fire decisively, put them in a pot and sprinkle with dried Chili noodles and pepper granules.
5. add oil to the pot, turn off the fire when it burns, and spread the oil in the pot evenly on the vegetable basin.
Exercise 9
Materials:
200g of lean meat, egg 1 piece, lettuce 1 piece, 3 shallots, ginger 1 piece, 5 cloves of garlic, 2 tablespoons of pepper1/piece, proper amount of starch, and dried pepper 15. Note: Ingredients can be made as appropriate.
Seasoning:
50g of edible oil, bean paste 1 tsp, refined salt 1 tsp, monosodium glutamate 1/2 tsp.
Exercise:
1. Wash and slice lean meat, wash lettuce, wash and slice ginger and garlic, cut onions into flowers, and chop dried peppers for later use.
2. Heat oil in a pot, add ginger slices and garlic slices, stir fry until fragrant, add a little salt and monosodium glutamate, stir fry lettuce until it is broken, and put it in a bowl.
3. Beat the eggs into the bowl, leave the egg whites, add the starch and beat well. Put the meat slices into the egg mixture and mix well.
4. Leave a little oil in the pot, saute dried Chili, pepper and bean paste, then add water and a little starch to thicken, then add the sliced meat and cook it thoroughly, pour it on the lettuce and sprinkle with chopped green onion.
Exercise 10
1. Slice pork tenderloin, mix egg white with starch, salt, monosodium glutamate and cooking wine to make a paste, and smear it on the meat slices. Wash cabbage, remove leaves, wash ginger and slice, and cut onion.
2. Put 35 grams of vegetable oil in the pot, heat it, pour in pepper and dried pepper, and stir-fry over low heat until the pepper is golden yellow. Then, cut the pepper and pepper into fine powder. Stir-fry the bean paste with oil in a pan. Add the tender leaves of Chinese cabbage, onion, ginger, soup, soy sauce, pepper, cooking wine, monosodium glutamate and other seasonings, stir a few times, then add the sliced meat, stew for a few minutes, put the sliced meat on it, and sprinkle with chopped dried pepper and pepper powder.
3. Boil the remaining vegetable oil, pour it on the meat slices, and fry the dried peppers, pepper powder and meat slices with hot oil again, which can make them hemp, spicy and fragrant.
Exercise eleven
Raw materials for making boiled pork slices:
Cooked gluten ... 300g bean paste ... 25g.
Celery ...100g refined salt ... 3g
Pea seedlings ... 75g soy sauce ... 20g.
Dried Chili ... 5 monosodium glutamate ... 1g
Pepper ... 1g vegetarian soup ... 400g
Water starch ... 50g peanut oil ... 150g
Production process:
1. Cut the gluten into large pieces, add 0.5g of refined salt, 0.5g of monosodium glutamate and 5g of water starch, and stir evenly to make "sliced meat".
2. Douban is chopped with a knife. Wash pea seedlings, wash garlic seedlings and celery and cut into inches.
3. Put the pot on the fire and add oil to heat it. Stir-fry Zanthoxylum bungeanum and capsicum until brown, remove and chop.
4. Wash the original pot and put it on the fire, add 40 grams of oil to heat it, add garlic sprouts and celery, stir fry until it is broken, and then take it out. Add 50 grams of oil to the pot, heat to 50%, add bean paste and stir fry. After frying the red oil, add vegetarian soup, soy sauce and refined salt. After boiling, add "sliced meat". After the meat slices are tasty, add pea seedlings, garlic seedlings and celery, then season them evenly with monosodium glutamate, put them into a soup bowl and sprinkle with pepper and pepper powder.
5. Wash the original pot and put it on the fire. Add 50 grams of oil to boil, and pour it on the soup bowl of pepper and pepper powder.
Production key:
1. When frying peppers and peppers, don't use too much firepower to avoid affecting the color of the dishes.
2. Celery, garlic sprouts and peas can be replaced by cabbage leaves. Tear the cabbage into large pieces and cook it in a pot until it is delicious, especially when it is covered with meat slices.
Exercise 12
material
Tenderloin 350g, Chinese cabbage 100g, lettuce stem 150g, parsley 80g, shallot 20g, garlic 1 teaspoon, ginger sauce 1 teaspoon, bean paste 2 tablespoons, sugar 1 teaspoon, and appropriate amount of dried red pepper.
Exercise:
1. Slice tenderloin first.
2. break the tissue with a meat hammer to make the meat thinner and bigger.
3. Cut into small pieces.
4. Marinate the meat slices with marinade for about 20 minutes.
5. Wash and cut Chinese cabbage, celery and leek, and grind garlic and ginger into paste.
6. Dry pot, put the dried red pepper and pepper into the pot and fry until fragrant. After cooling, the red pepper is cut into small pieces.
7. Cold oil in the pot, first add dried red pepper and pepper to stir fry, then add garlic and ginger to stir fry.
8. Add 2 tablespoons of bean paste and stir-fry until the red oil is out of the pan.
9. Add broth or water, 1 teaspoon sugar and chives.
10. Add the marinated meat slices after boiling, and don't turn them over when cooking until the soup boils again. The meat was cut thin and cooked quickly.
1 1. Put the cabbage stalks in the remaining soup pot and cook them slightly.
12. Add Chinese cabbage leaves and celery and cook until it is broken.
13. Prepare a large bowl with cooked vegetables at the bottom.
14. Spread the cooked meat slices again.
15. Heat 2 tablespoons of oil and 2 tablespoons of red pepper oil in the pot.
16. Just pour hot water on the sliced meat.
Exercise 13
Recipe ingredients: lean pork (or beef), Chinese cabbage, Pixian watercress, cooking wine, starch, salt, chicken essence, 20 pieces of dried pepper, appropriate amount of onion, water (chicken soup is the best), oil, soy sauce, 5g rice wine, single garlic (peeled and chopped) and ginger (chopped).
Production method:
1. Slice the lean meat. Grab the meat with starch, cooking wine, salt and a little water and marinate ten kinds for later use.
2. Wash the cabbage, tear the leaves into large pieces by hand, and slice the cabbage obliquely with a knife; Wash onion and cut into onion segments; Cut the dried pepper into sections with scissors for later use; Pixian watercress is chopped for use.
3. Pour the oil into the wok, add the dried pepper segments and pepper, stir-fry until fragrant, and remove for later use. When frying, in order to prevent burning, you can heat the oil, turn off the fire, and then put the dried peppers and peppers in. )
4, the remaining oil in the pot can be put into the wok and stir-fried, then put into the cabbage and stir-fried, and spread in a deep bowl for later use.
5. Put the oil in the pan, add Pixian watercress and Jiang Mo and stir-fry until the red oil is fried.
6. Add water or chicken soup and bring to a boil.
7. Put the marinated meat slices into the pot and spread them out with chopsticks. When the sliced meat is cooked until it is scattered and discolored, add soy sauce, chicken essence and seasoning.
8. Pour the sliced meat, soup and cabbage into a deep bowl.
9. Uncover the plastic wrap, put it on paper and heat it in the microwave for 2 minutes.
10, wash the pan, dry it, drain the oil, burn it until it smokes, and then pour the hot oil evenly on the meat slices. If you can't control the pot directly, you can take a spoon, absorb the oil quickly and pour it evenly on the dish. )
Practice 14:
Authentic and delicious boiled meat slices can also be made of beef. Ingredients: 350g pork, 200g Chinese cabbage, 3 tablespoons Pixian bean paste, cooking wine 1 tablespoon, 2 tablespoons starch, salt 1 tablespoon, dried pepper 10g, 20 Chinese prickly ash, 400ml clear water and oil 1 20.
Exercise 1. Cut the lean meat into large and wide pieces (about 1 finger length and 2 finger width), grab the meat evenly with starch, cooking wine, salt and a little water, and marinate for later use.
2. Wash the cabbage, tear the leaves into large pieces, and slice the cabbage obliquely with a knife; Wash ginger and cut into powder.
3. Wash the onion and cut it into onion segments; Cleaning dried capsicum, removing seeds, and cutting into sections; Pixian watercress is chopped for use, and garlic is washed and minced.
4. Pour 50 ml of oil into the pot, add dried pepper segments and pepper, fry over medium heat until brown, and remove for later use.
5. Turn the fire, stir-fry the onion in the pot, and then add the cabbage. Spread it in a big bowl after frying.
6. Heat the pan, then pour 50 ml of oil, add Pixian watercress and Jiang Mo, and stir-fry until the color turns red.
7. After adding clear soup to boil, put the marinated meat slices into the pot and poke them away with chopsticks.
8. Add soy sauce, monosodium glutamate and sugar to taste when the meat slices are cooked until they are scattered and discolored.
9. Pour the sliced meat and soup into a large bowl with cabbage.
10. Chop the pre-fried dried pepper and pepper and sprinkle them on the meat slices. Garlic powder is also evenly sprinkled on the meat slices.
1 1. Wash and dry the pan, add 20 ml of oil, and pour the hot oil evenly on the meat slices in the bowl after the oil fume comes out.
Exercise 15
Ingredients: 250g pork tenderloin, 200g green vegetables (or other seasonal vegetables), 50g Pixian watercress, 25g cooking wine, 20g starch, 2g salt, a little chicken essence, 6 dried small peppers, 20 peppers, appropriate amount of onion, 400g broth (or water) and vegetable oil 100.
Exercise 1. Cut the tenderloin into large pieces about 5 cm long, 2.5 cm wide and 0.3 cm thick, and grab the meat evenly with starch, cooking wine, salt and a little water for later use.
2. Wash vegetables, put some water in the pot and add a little salt. After the water is boiled, blanch the vegetables, then take them out and spread them in a big bowl for later use.
3. Wash the onion and cut it into chopped green onion; Cut dried Chili into small pieces for use; Pixian watercress is chopped for use.
4. Pour 40 grams of oil into the wok, add the dried pepper segments and pepper, fry over medium heat until brown, and remove for later use.
5. Heat the pan, then pour in 40 grams of oil, add Pixian watercress and Jiang Mo and stir-fry until red fried.
6. After adding the blanched vegetables, the soup is about 400 grams (so the taste is light, you can add broth) to boil.
7. Put the marinated meat slices into the pot and spread them out with chopsticks. Add soy sauce, chicken essence and sugar to taste when the sliced meat is cooked until it is scattered and discolored.
8. Pour the sliced meat and soup into a large bowl with cabbage.
9. Chop the pre-fried dried peppers and peppers and sprinkle them on the meat slices. The minced garlic and onion are also evenly sprinkled on the meat slices. Wash the pan, dry it, add 20g of oil, heat it to 90% heat (smoke), and then pour the hot oil evenly on the sliced meat. Health tips in Beiping
Exercise 16
Material pork. Cooking wine and eggs. Starch. Dried peppers. Rape. Pepper. sesame
Exercise 1. Sliced meat with starch, cooking wine and eggs, marinate for 20 minutes.
2. Wash and blanch the rape to control the water.
3. Burn the oil in the pot and stir-fry the meat slices to change color.
4. Leave oil at the bottom of the pot to saute pepper, saute pickled pepper and watercress, add appropriate amount of water, and put salt to boil.
5. Cook the sliced meat in water, put it on a plate with rape, and sprinkle with dried peppers and sesame seeds.
6. Finally, pour the oil on the sliced meat.