Characteristics of dishes
It is made of pork tenderloin (authentic vegetable beef) and starch, which are fried twice, cooked once and colored, and the juice is decorated with coriander when it is taken out of the pot.
Characteristics of traditional customs
Golden color, crisp outside and tender inside, sweet and sour, suitable for wine.
Characteristics of Liaoning practice
1. Carrots, tomatoes and fresh lemons were added to the new fruit juice, which increased the fragrance of fresh vegetables and fruits and sublimated the taste of dishes.
2. Tomato sauce, sour plum sauce, OK juice, tomato sauce, etc. New purple juice is added to make the dishes more mellow.
3. A small amount of food pigment is added to the new fruit juice, which makes its color more bright and gratifying.
ground rule
Exercise 1
Traditional practice
Make ingredients
Potted pork _ Picture _ Interactive Encyclopedia Fresh pork tenderloin 300g shredded ginger 5g shredded onion 20g coriander 10g refined salt, cooking wine, soy sauce, sugar, vinegar, fresh soup, water starch and salad oil.
production process
1. Fresh pork tenderloin is cut into chunks with a length of 7 cm, a width of 5 cm and a thickness of 0.2 cm, and marinated with refined salt and cooking wine 10 minute.
Then the cured meat is wrapped with dry starch, and mixed with water starch and a little salad oil to form a thick paste; In addition, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup and water starch are used to make juice.
2. Set the wok on fire, add salad oil and heat it to 60% to 70% heat. First, mix the meat slices with the thick paste, then spread them out one by one, put them in a wok one by one, fry them until they are crisp outside and tender inside, and then take them out and drain them.
3. Leave the bottom oil in the pot, add shredded ginger and scallion, stir-fry until fragrant, add the fried meat slices, cook the juice, stir well, then put it in the pot and sprinkle with coriander.
Exercise 2
The method of making the first half of the improved "pot-wrapped meat" is basically the same as that of the traditional "pot-wrapped meat", except that the method of making Cantonese-style "sweet and sour juice" is used for reference, and some Cantonese spices are added to the juice, so that the finished dish is integrated with the north and the south and has a unique flavor.
Make ingredients
750g tomato sauce, 3 bottles of iced plum sauce, 3 bottles of OK juice, half a bottle of Libalin juice, 200g tomato sauce, 1 bottle of sugar, 1500g white vinegar, 2 bottles of carrots, 3 tomatoes, 2 fresh lemons, 1 carmine, and a little lemon yellow pigment.
production process
1. Wash carrots, tomatoes and fresh lemons and slice them.
2. Put the pot on fire, add 4500g of clear water, add carrots and tomato slices, boil over high fire, then cook over low fire until crisp and rotten, remove residues, add tomato sauce, sour plum sauce, ok juice, fruit juice, tomato sauce, sugar and white vinegar, stir well, heat for a while, and leave the fire.
3. Mix the carmine and lemon yellow pigments with water and slowly add them into the pot until the color is golden yellow. Finally, put the fresh lemon slices into the pot and soak them until they taste delicious. Each dish can take about 75g of new fruit juice at any time.
Exercise 3
Make ingredients
A: tenderloin and starch.
: vinegar, sugar and a little soy sauce.
C: Garlic, onion ginger, red pepper and coriander.
production process
1, the tenderloin is cut into thick slices of about 1.5mm, and pickled with salt, chicken essence and cooking wine;
2, sugar: vinegar = 3: 2 mixed evenly (this is a bit sweet, if you like sour mouth, add more vinegar, drop two drops of soy sauce and mix well (soy sauce can be omitted, I like dark dishes, so add a little;
3, garlic minced, onion ginger, red pepper shredded, coriander washed and cut a knife from the middle;
4. Add a little water to the starch and stir it into starch paste. Mix in the marinated meat slices and let each piece of meat paste evenly;
5, put oil in the pot, put the pasted meat slices into the pot and fry until golden brown;
6. Stir-fry minced garlic with oil in a wok, stir-fry the fried meat slices evenly, pour in the sauce and shredded onion and ginger in the second part, stir-fry the shredded red pepper quickly and evenly, and cease fire when each piece of meat is evenly stained with the sauce. Sprinkle with coriander and mix well!
Exercise 4
Sweet and sour braised pork
Because the northeast is a multi-ethnic area, there are 48 ethnic groups in Heilongjiang Province alone, and there are many kinds of dishes. Northeast local dishes mainly pay attention to salty, fresh, sour, sweet and spicy. Salty and fresh, supplemented by sweet and sour, followed by spicy, and because of the intervention of a large number of foreign recipes during the period of "de-orientalization", Northeast cuisine has since merged the essence of southern cuisines such as stew and boiling, forming the present "foreign flavor". Northeasters like this dish best. Braised pork with sweet and sour sauce is one of the main dishes in northeast China, and it is also one of the dishes that restaurants must order. Sweet and sour pot meat pays attention to sweet and sour taste, mainly acid, supplemented by sweetness, preferably rice vinegar, the concentration is about 30 degrees, no water is added, and aged vinegar is avoided. When thickening, you can taste it first, and the dishes you make are in line with your own taste.
Make ingredients
Ingredients: half a catty of pork tenderloin, refined salt, ginger, onion, rice vinegar, flour noodles.
Accessories: cooking wine, oil, coriander, monosodium glutamate, sugar.
production process
1. Change the pork tenderloin into chunks about 7 cm long, 5 cm wide and 0.2 cm thick. Don't cut the meat very thick, or the fried meat will be hard and chewy.
2. Put the cut tenderloin into a large bowl, mix well with salt and cooking wine, and make it into a thick paste with water starch.
3. thicken the juice with sugar, vinegar, monosodium glutamate and starch. If conditions permit, you can add some fresh soup. Some people make steamed buns with soy sauce, but I don't think it's good to add soy sauce in Xiao Lang, depending on personal taste.
4. Shred ginger and onion, about 5g of ginger and 20g of onion. Coriander can be cut or not, about10g. I like to eat coriander, and I usually put four whole coriander.
5. Heat the oil to 8 minutes, then mix the meat slices with the thick paste and mix well. The fried meat is crisp, then spread out one by one, fry until golden brown, take it out, knock off the starch crumbs, fry one by one, then put all the tenderloin into a well-oiled pot, fry until it is crisp and tender, and take it out and drain the oil. Leave a little oil in the pot and simmer.
6. Stir-fry shredded ginger and onion in a pot, then put the fried tenderloin in a pot, pour the thicken juice into the pot, stir-fry and put it in a plate. If you know kung fu, you'd better scoop up the meat and juice and sprinkle with coriander.