Question 2: What can pork belly do and how to do it? Fried pork belly with garlic;
Ingredients: 2 green garlic, 2 peppers, streaky pork 1 piece (about 200g).
Accessories: 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, 1 tsp of sugar, 1/4 tsp of salt and 3 tsp of water.
Exercise:
1. Wash green garlic and cut into oblique sections; Pork belly peeled and sliced; Sliced pepper.
2. Heat with 3 tbsp oil. Stir-fried pork belly first When the meat turns white, add green garlic and pepper, stir fry together, and add all seasonings. Stir-fry and serve.
Sufu pork belly:
1. Slice pork belly (both length and width are 2cm) and soak it in a little salt and cooking wine for five minutes.
2, put oil in the pot, put the pork belly in seven minutes of heat until the meat is fried. If this step is popular now, it is degreasing. There is not so much oil, so it will be oily but not greasy. This process takes about five minutes, ok! , pot!
3. Put two pieces of tofu into a clean pot (choose your favorite taste), add some water and stir well until the tofu pieces and water are mixed together. Then put the pork belly just fried in, stir it evenly, add water (the amount of water is subject to the soaked meat), and then add spiced powder and pepper (the pepper flavor will drown out other flavors, so you can only put a little, which is a little spicy).
4. Cover the pot, cook for ten minutes, and boil the water in the pot. You can cook.
Pork belly sauce Ingredients: 400g pork belly, 4 teaspoons sweet noodle sauce, onion, ginger and garlic. Seasoning: yellow wine, aniseed, soy sauce, sugar, salt, broth (or water). Output: 1. First, change the knife of the pork belly, cut it into pieces with a thickness of 1 cm, put it in a bowl, add 4 spoonfuls of sweet noodle sauce, grab it evenly by hand (grab it for a while and let the noodle sauce soak in the meat as much as possible), and let it stand for 20 minutes; Replace onions, ginger and garlic with knives for later use. 2. Put the oil in the frying pan. When the oil is hot, saute shallots, ginger and garlic, add pork belly, and stir-fry slowly over low heat (the sauce will stick to the pot when the fire is strong). Stir well. 3. Add yellow wine, soy sauce, sugar, broth (or water) and a little salt to taste, and then put it into the casserole. 4. Boil on a high fire and simmer for 30 minutes, then collect the juice. Open classification of pork belly and green garlic: dietary raw material: pork belly 600g, three green garlic accessories: material A: salt 1/4 tsp, pepper 10, star anise 3 tsp, material B: cinnamon powder 1/4 tsp, stone powder 1. Wash and slice green garlic. 2. Pour 1/4 teaspoons of oil into the pot and heat it. Add material a in turn and stir evenly. After cooling, add material B and stir evenly. Add pork belly and marinate. Move into the refrigerator for one day, and take out the drained marinade. 3. Spread a piece of aluminum foil paper in the pot, sprinkle with material C, spread a layer of baking net in the middle, put in the marinated pork belly, cover the pot and smoke it to brown with medium heat, then move it into a steamer and steam for 15 minutes to make bacon and take it out. 4. Put the material D into a bowl and stir evenly to make the batter. Dip it evenly in bacon. Fry in a hot oil pan until golden brown. Take it out and slice it. 5. Clip in green garlic slices respectively; You can put it in the discharge tray. Open classification of braised pork belly: food, delicacies, diet, life, recipes, raw materials of delicacies, 500g of pork belly with skin, soy sauce, peanut oil, cooking wine, sugar, onion, ginger slices, star anise and cinnamon. ≮ Food practices ≯ 1. Wash the pork belly, cut it into 3 cm square pieces, and rinse it with boiling water for use. 2. Heat the oil in the wok, pour in the meat and stir fry. When it turns white, add soy sauce, cooking wine, sugar, onion, ginger slices, star anise and cinnamon, stir fry a little, then add a proper amount of fresh soup, boil it with high fire, remove the floating foam, cook it with low fire until it is cooked, and then take it out. Stir-fried pork belly with dried bean curd Ingredients: 3 packets of pork belly with 250 grams of salted dried bean curd. Methods: 1. Soak the dried bean curd in hot water 1 min (dilute some salt in the dried bean curd, so don't do this step if you are not afraid of being too salty); Then pick it up and cut it into silk (the size depends on your hobby); 2. Slice pork belly and marinate it with raw flour (it can make its meat softer and remove some peculiar smell); 3. Pour the oil into the pot and bring it to a boil. First, put the dried bean curd into the pot and stir-fry until it is fragrant (this can maintain the toughness of the dried bean curd itself); 4. Pour the oil into the pot and bring it to a boil. Pour a little salt into the pork belly and stir-fry until the meat turns white. Pour the dried tofu together, add salt and stir-fry for 3 minutes, then serve. The method of frying pork belly with Agrocybe aegerita: 1. Preparation materials: Slice pork belly, wash Agrocybe aegerita, and remove the tail. Sliced ginger, garlic and onion are chopped ... >>
Question 3: What are the different parts of the pig suitable for? Pork tenderloin: this is a kind of lean meat connected with the big ribs under the spine. There is no muscle in the meat, which is the most tender part of pork. High moisture content, low fat content, fine muscle fiber, frying, frying, frying and other cooking methods are suitable.
Buttock tip meat: located in the buttocks, all lean meat, fresh and tender meat. It can be used instead of tenderloin when cooking.
Sit on the hips: above the hind legs and below the hips. They are all lean meat, but the meat is older and the fiber is longer. Usually used when cooking boiled meat or cooked pork.
Pork belly: it is the meat of the elbow bone in the rib, with a layer of fat meat and a layer of lean meat in the middle. Suitable for braising, stewing and steaming.
Front leg meat: also known as sandwich meat, located in the upper part of the front leg, half fat and half thin, with many old muscles and strong water absorption capacity, suitable for stuffing and meatballs. There is a row of ribs in this part, called Xiao ribs, which are suitable for making sweet and sour ribs or cooking soup.
Front row meat: also called upper brain meat, it is a piece of meat on the back near the neck. Lean meat is tender and suitable for making rice noodles and stews.
Chest meat: there are many connective tissues in the lower abdomen of ribs, which are all bubble-shaped and have poor meat quality. Generally used to make bacon or refined lard, it can also be burned, stewed or used to make crispy meat.
Marble meat: located in the hind legs, all lean meat, tender meat, less tendons, short muscle fibers, suitable for frying, frying and frying.
Hoof: located at the lower part of the front and rear legs, the rear hoof is better than the front hoof, and it can be braised or braised.
Neck meat: also known as blood neck and groove head meat, it is connected with the pig head at the front end of the front leg. It is the blade of a pig when it is slaughtered. Most of them are blood red, fat and thin, and the meat quality is poor. Usually used for stuffing and barbecued pork.
A pig's body has many parts. The meat in each part is fat, thin and tender, with different tastes, different nutrients and eating methods. When buying pork, you should choose according to your cooking needs.
The methods and names of different parts of the pig body are not exactly the same. Generally speaking, they can be divided into the following categories:
Tenderloin: There is no tendon in the meat, which is the most tender part of pork. You can slice, shred and dice. Suitable for rolling, frying and exploding.
Ass sitting: all lean meat, but old, solid texture, long fiber. They can be made into white-cut meat and cooked pork.
Buttock tip meat: tender meat, mostly lean meat, can be fried, stewed or made into soy sauce.
Pork belly: it is the meat with ribs removed. There are fat and thin, five layers of flowers and three layers of flowers. Suitable for stewing.
Breast meat: also known as the next five flowers, there are many connective tissues and many fat bubbles. Poor meat quality, not easy to cook, can be refined.
Sandwich meat: the meat is old and strong, with strong water absorption, suitable for chopping stuffing to make meatballs.
The meat in the front row is "thin and fat, and tender." It's boiled, stewed, and rice flour meat.
Pork: commonly known as "blood pork" and "groove pork", this piece of meat is neither fat nor thin, and it is old and inferior. What tastes crunchy can only be refined or filled.
In addition, the meat quality of all parts of the whole pig is good or bad. In some places, the price is "one size fits all", and in some places, it is priced according to quality. Generally speaking, the quality of onions can be divided into the following categories:
Super grade: loin;
Level 1: Tongji, rear buttock;
Level 2: five flowers on the front buttock;
Level 3: blood neck, breast, front elbow and back elbow.
Question 4: What can pork be used for? Pork can make many dishes. Ordinary dishes can be mixed with pork, such as celery fried meat, green pepper fried meat, bamboo shoots fried meat and so on. You can also stew meat, such as braised pork, braised pork and sauced meat. And pickled white meat. After being mixed with seasonings, it can be fried and eaten, such as pork chops and braised pork, and pork can be twisted into jiaozi, pie, wonton, steamed stuffed bun and other stuffing packages. . . . Anyway, there are many ways to do it. You can slice it and bake it with seasoning. Pork is the best material.
Question 5: What is simple and delicious to make with pig hind legs?
Ingredients: 300g pig hind legs; 400g； taro;
Accessories: 2 scallions; Ginger10g; ; Appropriate amount of dried peppers; Octagonal quantity; Appropriate amount of cooking wine; Proper amount of sesame oil; Appropriate amount of sugar; Appropriate amount of salt;
Steps:
1. Peel and cut taro, cut pig hind legs, cut onion, and cut ginger into chunks.
2. Heat the oil pan to 70% heat, add taro, fry until slightly yellow, and take out. Put half a pot of water in the pot, pour in the pork, blanch it and take it out.
3. Leave the bottom oil in the pot, pour in the pork, stir fry for a while, add ginger, onion, dried pepper and star anise and stir fry until slightly yellow.
4. Pour cooking wine and sesame oil, add half a spoonful of sugar, stir well, pour half a pot of water, cover the lid, and simmer for 30 minutes.
5. Add taro and a little water, cover it, cook for three minutes on low heat, add a spoonful of salt and mix well, and collect the juice on high heat. Just do it.
Tips:
Taro should be cut into larger pieces to avoid being broken during firing.
Question 6: What can pork tenderloin be cooked? This time, when I was studying my tutor's cooking skills, I learned from Mr. Zhiping to make a boiled meat slice, which was really delicious and very tasty.
So I learned to do it again this time. Because our family doesn't eat spicy food very much, we made some changes, but it didn't affect the taste at all.
Boiled pork slices are actually close to the method of boiling fish. The finished product is bright red, very festive, and it's good to eat by yourself and entertain guests. (put away)
food
condiments
Pork tenderloin
400 grams
Chinese cabbage
300 grams
condiments
oil
Proper amount
salt
Proper amount
sugar
Proper amount
Cooking wine
Proper amount
starch
Proper amount
pepper
Proper amount
Eggs (of hens)
Proper amount
verdant
Proper amount
energy
Proper amount
garlic
Proper amount
chicken essence
Proper amount
Korean Chili sauce
Proper amount
soybean
Proper amount
step
1. Prepare ingredients
2. Wash and chop onions, garlic and cooking wine for later use.
3. Wash pork tenderloin, remove tendons and skin, and cut into thin slices.
4. Put the sliced meat into a large bowl, add a little salt, cooking wine and egg white and mix well.
5. Spread the meat slices with starch evenly, and let them stand for 10 minute to taste.
6. Tear the cabbage leaves by hand and slice the cabbage for later use.
7. Heat the oil in the pot and stir-fry the peppers.
8. Remove the peppers and stir-fry the cabbage.
9. When the cabbage is weak, stir-fry the cabbage leaves.
10. Stir-fry until the cabbage leaves are 8 minutes cooked, and put them in a large bowl for later use.
1 1. Add water to the pot, add Jiang Mo and pepper, add appropriate amount of korean chili sauce, and add seasoning such as June fresh soy sauce, salt, sugar and chicken essence to boil.
12. Add the marinated meat slices, slide them open, and cook them until they turn white.
13. Pour the cooked meat slices into a large bowl filled with cabbage and sprinkle with pepper.
14. Boil the hot oil in the pot and pour it on the sliced meat.
15. Sprinkle with minced garlic and chopped green onion.
skill
1. When choosing pork, choose tenderloin, which is a tender part of the pig, tastes good and is easy to mature.
2. Marinate with starch and egg white, lock the gravy and keep the taste fresh and tender.
3. The last hot oil pouring is the crowning touch and cannot be omitted.
4. Finally, put pepper, mainly for appearance, not very spicy.
Question 7: What dishes do pork go with to make stew delicious: vermicelli, Chinese cabbage, radish, wax gourd, etc. They are all home-cooked dishes, so you can choose freely.
Stir-fry: stir-fry meat with Chili,
Question 8: What can sweet and sour pork be cooked?
Question 9: What dishes can only be cooked with meat? Small crisp meat, sweet and sour tenderloin, cumin fried meat, raw meat slices, white-cut meat, etc.
Small crispy meat practice:
1, cut pork belly into small pieces, width 1cm, length 4cm, slice onion, slice ginger and garlic.
2. Mix starch and eggs, add meat, stir well, and marinate for 10 minute.
3, the torch oil is hot, add pork belly and fry until golden brown.
4, there will be a little base oil in the pot, add onions, ginger, garlic, pepper, then add fungus and magnolia slices, and pour in the right amount of water, salt, cooking wine and soy sauce.
5. Mix the fried auricularia and magnolia slices with the meat and steam in a steamer for 45 minutes.
6. Sprinkle coriander after the pan.
Seeking adoption is a satisfactory answer.
Question 10: What can cooked meat be made of? Pickles and bacon. Cuisine and efficacy: private cuisine, spleen-invigorating and appetizing recipes, malnutrition recipes. Process: sauerkraut and bacon. Ingredients: ribs (pork belly) 500g. Accessories: sauerkraut 100g, tofu (north) 100g, potato (yellow skin) 65433. 2 grams of thyme, 2 grams of pepper, 0 grams of 65438+ monosodium glutamate, 5 grams of green onion, 5 grams of ginger, garlic (roasted 1 g, coriander 10 g) and preserved meat with sauerkraut: 1. Scrape the pork belly clean, put it in a boiling pot and add refined salt to cook it, remove the water and replace it with small pieces; 2. Peel potatoes, wash and cut into pieces; 3. Cut tofu into pieces; 4. Wash coriander and cut into pieces; 5. Chop the wild pepper into velvet; 6. Add oil to the wok and heat it to 80%. Add tofu pieces and fry until golden brown. Take out the oil control for later use. 7. Heat oil in a wok, add minced ginger and garlic and chopped wild pepper to stir fry until fragrant, add bacon, sauerkraut, fried tofu, potato chips, vermicelli and a little water, cook until cooked, add pepper and monosodium glutamate, stir well, and sprinkle with chopped green onion and coriander. Foods such as sauerkraut: sauerkraut should not be eaten with persimmons, which will lead to gastrolithiasis.