Ingredients:
Lean pork, oil, salt, soy sauce, sugar, pepper water, vinegar, monosodium glutamate, starch, green onion slices, minced ginger, garlic slices. Tomato sauce.
Method:
1. Cut the meat into large slices one and a half thick, blanch it in boiling water, remove it from the purified water, and mix it with thick starch paste.
2. Use a bowl to add soy sauce, sugar, vinegar, salt, monosodium glutamate and pepper water to make a clear juice and set aside.
3. Sit on a spoon and heat oil until it is 70 to 80% hot. Stretch the meat slices one by one and put them into the oil to fry until golden brown. Take them out. When the oil temperature rises to 80 to 90% hot, Fry the meat slices again, remove and drain.
4. Leave the oil in the original spoon, simmer the pot with onions, ginger and garlic, add the meat slices, cook in the right clear juice, quickly remove the spoon and put it on a plate.
Note:
Cook with less juice and quickly, so that there is no juice in the finished dish. Do not add starch when preparing the juice.
How to prepare sweet and sour juice:
Take a small amount of the prepared juice with a small spoon, add some water and take a sip. If it is sour, add sugar, if it is sweet, add vinegar.
To make Guobao Pork, if you don’t have tenderloin, you can use floor meat, and generally you can eat it at home.
Having six ounces of meat is enough. Sugar needs 2 taels, vinegar needs 9 taels, also 2 taels. Mainly use garlic and stir-fry in the pot. Add sugar and stir-fry until it almost becomes a pulp. Then add vinegar and ketchup. Think about it in the pot. Vinegar is sweet, you can use your fingers to pinch it, but be sure not to smell it when you taste it
In the end, use starch, never flour!!
Oxtail with Tomato Sauce Soup
Ingredients: 1000g oxtail
Ingredients: cabbage, carrots, green onions
Seasoning: tomato sauce, salt, MSG
Preparation method: Cook the oxtail in a pressure cooker, then make soup with cabbage, carrots and green onions.
Dish features: a combination of Chinese and Western, sour and sweet taste
How to cut crabs in tomato sauce
Cut the crabs, wash them, squeeze out the water, and season them with salt, Marinate the MSG cooking wine for 10 minutes, add some flour or dry starch to the meat, fry in oil until golden brown, take it out, put the tomato sauce into the pot, stir well, and add a small amount of water. , then add sugar, monosodium glutamate, and white vinegar to taste until the sweet and sour taste is suitable for your taste. Add the fried crab and simmer it for a while and coat it with water starch. Ready to serve.
Herring in Tomato Sauce
Ingredients: Three pounds of herring (it takes a long time to make it and it’s a bit annoying, so I made a lot at once and put the rest in the refrigerator)
Note: Herring is a kind of sea fish. It is rich in oil, has many spines and is delicious. It is most suitable for tomato sauce salad.
Ingredients: tomato sauce (you can make it without using a bag of tomato sauce, but it doesn’t taste as good), two tomatoes, onions, ginger and garlic (not too little, too much fish), a bottle of beer, Sichuan peppercorns , aniseed, salt, sugar, dark soy sauce, bay leaf Korean boxed hot sauce (you don’t have to have these two).
Method: Wash and cut the herring into sections and drain, cut the tomatoes into small pieces, flatten the ginger, cut the green onions into sections, and slice the garlic.
Put the frying pan on fire, wipe the pan with ginger slices (to prevent fish from sticking to the pan), add oil, heat it up, add aniseed and peppercorns and cook until fragrant, add herring segments, onions, ginger, garlic, Stir-fry a quarter bottle of beer (there are too many fish to prevent the pot from being scorched), tomatoes, and tomato sauce (as much as a bag of tomato sauce), then pour in the remaining beer, sugar, salt, and dark soy sauce (for coloring) , bay leaves, Korean hot sauce. After boiling the pot, adjust the taste, pour the fish and soup into the pressure cooker, cover the pot lid and valve, deflate the heat for two to three minutes, then reduce the heat to low, simmer for half an hour, and you will smell the aroma wafting out. Wait for the pressure cooker to cool down. After the gas stops deflating, open the lid and a pot of herring with tomato sauce is ready. Even the spines are crispy. It is delicious and nutritious. It is very suitable for children. The remaining fish soup is also delicious. , my son uses it to mix rice and dip steamed buns to eat.
Key points: 1. The beer must be enough. If it is too little, you can add a little more. It must be submerged in the fish. Otherwise, the pressure cooker will work for a long time and the pot will be burnt, and the fish bones on it will not be crispy. 2. The time must be half an hour. There were times when I was in a hurry and the time was less than half an hour. As a result, the thorns were not crispy and the taste was not satisfying. 3. Salt must be appropriate, not too much, otherwise it will be salty and affect health.
How to make tomato sauce steak
Ingredients:
4 pieces of steak (about 200 grams), 4 tomatoes (chopped), onions (chopped) )1.
Accessories:
1 tablespoon tomato juice, 1 teaspoon perilla. 2 tablespoons of oil.
A: 1 tablespoon of brandy, 1 teaspoon of salt, and 1 teaspoon of pepper.
B: 1 tablespoon of sugar, 1 teaspoon of salt, 1 tablespoon of corn flour, half a teaspoon of pepper, and 1 tablespoon of minced coriander. [Meishijie]
Preparation method:
1. Grease a frying pan with 1 tablespoon of oil, preheat at high power for 5 minutes, add steak seasoned with ingredient A, on each side Fry until cooked through and reheat on high power for 1 minute per side.
2. Grease a frying pan with 1 tablespoon of oil, preheat at high power for 4 minutes, add onions and tomatoes and stir-fry, then heat at high power for 1 minute, add ingredient B, of which corn flour needs to be used 1/ Mix 4 cups of boiling water thoroughly, mix the perilla and tomato juice, heat on high power for 2 minutes, take out and pour on the steak noodles.
3. Sprinkle with minced coriander, set aside for 5 minutes and serve.
Features:
Salty, sweet and spicy, Western style taste.