Taste: Salty and sour technology: Braised pork at home. Material: main ingredient: pork 1750g.
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). Features of home-cooked braised pork: fragrant and refreshing, salty and sour. Teach you to cook braised pork at home. How to cook braised pork at home? 1. Cut the pork into 2 cm walnut pieces, put them in a pot, sprinkle 5 g of salt and pepper, and mix well for curing. 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. The practice of Ukrainian braised pork and pickled cabbage rolls introduces the food and its efficacy in detail: the home-cooked recipes of other countries
Taste: Salty and sour technology: Ukrainian braised pork and sauerkraut roll. Material: main ingredient: 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) Ukrainian braised pork sauerkraut roll features: fragrant 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 pork loin, cut it into pieces with a 1 cm thick top knife, pat it thin with meat, season 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 practice of braised pork with apples in Germany introduces the delicious food and its efficacy in detail: home cooking recipes in other countries.
Taste: Sweet and sour technology: German-style 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. The characteristics of German-style apple stew are: sweet, sour, salty and fresh. Teach you how to cook braised pork with German apples. How to cook German-style braised pork with apples? 1. Cut pig hind legs into 2.5cm walnut blocks, sprinkle salt 10g and pepper into the pot, mix well and marinate 1 hour. 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 introduces the cuisine and its function in detail: Southeast Asian cuisine home-cooked menu
Taste: curry flavor technology: Singapore-style curry pork slices braised in brown sauce. 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. Singapore-style curry pork slices features: strong curry flavor, fruity fragrance, fresh, 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.