Taste: Hot and sour flavor technology: burning hot and sour pork belly soup. Ingredients: Ingredients: 200g of lamb tripe.
Accessories: 50 grams of Magnolia officinalis tablets, 25 grams of auricularia auricula (water hair).
Seasoning: coriander 15g, vegetable oil 100g, monosodium glutamate 2g, starch (pea) 50g, onion 15g, ginger 15g, green garlic 25g and cooking wine 25g. Teach you how to make hot and sour pork belly soup. How to make hot and sour pork belly soup delicious? 1. Shredded lamb tripe, magnolia slices and auricularia are soaked in boiling water.
2. Add oil to the wok, heat it, stir-fry with high notes, boil the broth, add shredded pork, cooking wine, refined salt and monosodium glutamate, skim off the froth, add starch, pour vinegar into the bowl, sprinkle with pepper, garlic sprout and coriander, and pour sesame oil. The key to making hot and sour pork belly soup: preparing broth1250 g.
Pie-food phase grams:
Auricularia auricula (water hair): Auricularia auricula should not be eaten with snails. From the point of view of medicine, cold snails, when encountering slippery black fungus, are not conducive to digestion and should not be eaten together.
People suffering from hemorrhoids should not eat black fungus and pheasant together, pheasant has little toxicity, and eating together is easy to induce hemorrhoid bleeding.
Auricularia auricula should not be eaten with wild ducks. Wild ducks are sweet and cool, and are prone to indigestion. The practice of cooking pork belly with sauerkraut introduces the cuisine and its function in detail: delicious porridge soup
Technology: Production of pork tripe with pickled cabbage in open-hearth furnace: Ingredients: pork tripe 200g, pickled cabbage 100g, sliced mushrooms 100g, and appropriate amount of coriander.
Seasoning: onion, ginger, salt, chicken essence, carved wine and salad oil. Teach you how to make pork belly with open-hearth sauerkraut. How to cook pork tripe with open-hearth sauerkraut is delicious. 1. Wash pork tripe and sauerkraut separately, blanch and slice for later use. 2. Heat an oil pan, stir-fry onion and ginger slices, add pork tripe slices, pickled cabbage slices, mushroom slices and clear water, cook for 1 hour, add salt, chicken essence and carved wine to taste, pour into an open hearth and sprinkle with coriander. The key to cooking pork belly with sauerkraut is to burn the pork belly thoroughly.
The practice of crisp belly with sauerkraut introduces the cuisine and its function in detail: home cooking is refreshing, cold dishes are refreshing, cold dishes are refreshing, and cold dishes are refreshing.
Sour Sauerkraut Crispy Belly Making Material: Ingredients: 250g pork belly, fish sauerkraut100g.
Seasoning: fish sauerkraut juice, coriander, onion, ginger, star anise, fragrant leaves, monosodium glutamate, salt, yellow wine, red oil and sesame oil. Teach you how to make crisp belly with sauerkraut. How to make a crisp belly with sauerkraut? 1. Slice the fish and sauerkraut on the plate. 2. Wash the pork belly and slice it, soak it in dilute alkaline water, rinse it to remove the alkaline smell, blanch it, cook it, take a bath and put it on the fish and sauerkraut slices. 3. Sprinkle with evenly mixed seasoning. The key to making crispy pork belly with sauerkraut: If there is too much alkaline water in pork belly, the cooked pork belly will be rotten and stuffy. French fried belly method introduces dishes and their functions in detail: home-cooked recipes.
Technology: French tripe. Ingredients: ingredients: tripe 2500g.
Accessories: onion 250g, 1250g western-style boiled potato chips.
Seasoning: brandy 100g, fennel 5g, pepper 15g, onion 25g, ginger 15g, refined salt 10g, pepper 1g, and appropriate amount of vegetable oil. (Prepare 20 grams of baking soda powder or edible alkali) French fried belly features: rich wine flavor, salty and mellow. Teach you how to do it. How to make French fried tripe delicious? 1. Wash tripe, put it in a pot, add water to make it flush, add alkali, soak it for 1 hour, and drain. Boil the water in the pot, boil the soaked tripe until the water boils, put it in a colander, drain the water, scrape off the black film mucus and rinse it off. Put water in the pot, put the cleaned tripe, add pepper, onion and ginger, boil, cook with low fire (chopsticks can be used to penetrate), put in a colander, rinse with cold water, shred and squeeze out clear water. Peel the onion, wash and shred. 2. Cook the pot, add vegetable oil and heat it to 50%, add shredded pork and oil, and drain the oil and water with a colander. Temper the pan, add 50g oil, heat to 50%, add shredded onion, stir-fry until slightly yellow, add fennel and stir-fry until fragrant, add shredded belly, cook brandy, add salt and pepper, stir-fry until fragrant, and serve. Put the potato chips in a small dish and eat them with one of them. The practice of orchid belly silk introduces the dishes and their functions in detail: home-cooked recipes
Technology: fried orchid belly silk production materials: ingredients: 250g pork belly head.
Accessories: 12 orchids.
Seasoning: 2g of salt, 5g of monosodium glutamate, 0.5g of pepper, 3g of Shaoxing wine, 20g of wet starch, 3g of soup 15g, 3g of sesame oil and appropriate amount of cooked lard. The characteristics of orchid belly silk: floral, fresh and salty, crisp and tender texture. Teach you how to make orchid finger belly silk. How to make orchid finger stomach silk delicious? 1. Remove the tendons from the pork belly, cut it into 3 mm thick filaments, put it in a bowl, add a little salt, pepper and Shaoxing wine, grab it well, add15g wet starch and mix well. 2. Remove the pedicels of orchids, take apart the petals, wash them, and drain the water. Mix salt, monosodium glutamate, Shaoxing wine, wet starch, sesame oil and soup into a bowl of juice. 3. Cook the pot, add the cooked lard and burn it to 50% heat, add the shredded pork and spread it to 80% maturity, and pour it into the colander to drain the oil. After the pot is adjusted, add the shredded belly and orchid petals (110), boil the bowl juice, stir-fry until fragrant, take it out of the pot and put it on a plate, and sprinkle the remaining110 orchid petals on the dish. The practice of spicy cold pork belly introduces the cuisine and its effect in detail: the home-cooked menu is refreshing, and the cold dish is a private dish.
Technology: cold dishes, spicy and cold pork belly. Material: main ingredient: pork tripe 1 piece.
Accessories: lentils 10g
Seasoning: 65,438+0 tablespoons of pepper and sesame, broth, sesame oil, spicy oil and salt, and a little chicken essence to teach you how to make spicy pork tripe. How to make spicy and cold pork tripe delicious? Production process: (65,438+0) Wash lentils, blanch them with boiling water, take them out after cooking, and soak them in cold water. (2) Wash pork belly, steam and shred. (3) Mix lentils with a little sesame oil and salt and put them at the bottom of the bowl. Mix the cut belly with seasoning and put it on lentils. Make your own pepper sesame: 1 tablespoon pepper, fry it in a dry pot, then take it out and crush it with a rolling pin, sieve off the rough skin, and mix the chopped green onion with pepper.