The ingredients are as follows: pork tenderloin 500g, salt 5g, sugar 10g, star anise 2, ginger1g.
The specific method is as follows: put ginger slices and 2 star anise in the pot, cook for 5 minutes, drain and tear into strips after taking out, pour shredded pork into the pot and stir fry, add salt and sugar oyster sauce to taste, stir fry and squeeze into pieces!
Practice 2: Meat muffins
The ingredients are as follows: low-gluten flour100g, 50g of butter, 30g of powdered sugar, 20g of egg liquid and 25g of meat floss.
The specific method is as follows: cut the butter into small pieces, pour in the powdered sugar, first mix the butter with the powdered sugar, and then beat the butter with an egg beater until the color becomes lighter and the volume becomes larger. Pour in the egg liquid three times, beating several times with an egg beater each time, then pour in the egg liquid after stirring, sift in the flour and stir evenly with a spatula. If the room temperature is high, put it in the refrigerator to relax. Knead the dough, floss it, knead it tightly and knead it round. Press down with a fork, flatten the dough, leave a cross mark on it, put it in the middle and lower layer of the oven preheated to 160 degrees, and bake for about 20 minutes!
Practice 3: Pork rolls
The ingredients are as follows: 250g flour, 30g sugar, milk 140g, appropriate amount of floss, appropriate amount of white sesame, 2 shallots, half an egg, 2g salt and 30g butter.
The specific method is as follows: put milk into a container and add eggs, sugar and salt. Finally, add flour and yeast. The chef chooses the first gear to knead the dough, and then shifts to the second gear. If not, use your hands. Cut the butter into pieces and melt at room temperature. After kneading, pour in butter and continue kneading for about 15 minutes. Take out the dough and put it in a container, cover it with plastic wrap and ferment until it is twice as big. If you dip your fingers in dry flour and press it from the middle, there will be a hole that won't shrink, which means exhausting. Roll it into a rectangle, put a piece of oil paper on the baking tray, put the rolled noodles on the baking tray, punch a few holes with a fork, put them in the oven, put a pot of boiling water at the bottom, conduct secondary fermentation, wash the shallots and cut them into sections, preheat the oven to 180 degrees, and brush them on the cooked noodles. Take out the baked bread, spray some water on it and cover it with plastic wrap, so as to ensure the humidity of the bread crust, so that it will not crack or even break when rolling. After the bread is cooled, turn it over, cut it with a knife at both ends, don't cut it, brush a layer of salad dressing, sprinkle with floss, roll up the bread, wrap it tightly with oil paper, tighten the two ends and set it. After about 5 minutes, remove the oil paper and cut the bread into sections.
Practice 4: Meat floss hand-grabbed cake
The ingredients are as follows: 1 hand-grabbed cake, appropriate amount of meat floss, appropriate amount of salad dressing, eggs 1, lettuce 1.
The specific method is as follows: grab the cake and put it directly in the pot, fry it on medium and small fire, and do not put oil. After the cake is formed, turn it over and fry the other side, fry an egg on one side conveniently, shovel out the fried cake, release the vegetables and fried eggs, spread some salad dressing, sprinkle with appropriate amount of pork floss and roll it in half!
Practice 5: Burn tofu with minced meat.
The ingredients are as follows: 5 pieces of tofu, 50g of meat floss, coriander 1, salt 1 spoon, 20g of starch, shallot 1 spoon, pepper 1 spoon, bean paste 1 spoon, soy sauce 1 spoon, oyster sauce.
The specific methods are as follows: cut tofu into pieces, chop ginger and garlic, chop coriander and leek, put oil in the pot and heat it, saute Jiang Mo, minced garlic and Pixian bean paste, pour in tofu, gently push it evenly with a shovel, add soy sauce and pepper, add water and cook for 5 minutes, then add chopped leek, oyster sauce and salt, add meat floss and pour in water starch to thicken it.