Tangmian steamed dumplings
Exercise:
1. Prepare flour.
2. Add boiling water 420 to control the dough and let it cool for later use.
Step 3 wash mushrooms.
4. Chop cabbage.
5. Chop the vegetables and pork separately, put the minced meat into a pot, add the minced onion and ginger, soy sauce, refined salt and monosodium glutamate and mix well.
6. Add sesame oil and vegetable stuffing (squeeze out water) and mix well to make stuffing.
7. Knead the hot dough into strips and pull it into one dose. (You can also cut with a knife)
8. Roll it into thin skin with a rolling pin. (Put the fine powder on the chopping board, blanch it with boiling water, mix it into snowflake shape, knead it into dough, knead it evenly into long strips, add one dose, sprinkle some dried noodles, flatten it, and roll it into round thin skin. )
9. Wrap the vegetable meat and pinch the edge tightly to form a crescent shape. Take the skin in your left hand, put the stuffing in your right hand, and then knead it from right to left along the edge of the dumpling skin to form a crescent-shaped jiaozi. )
10. Put the steamed name in the drawer, and it will be cooked in 15 minutes.
Pork slices
Exercise:
1. Wash tenderloin, cut it into pieces with a thickness of 1 cm and a length of 2 cm, and put it in a bowl for later use.
2. Take a new container, pour the starch into a bowl, add water and stir it into a paste. Add chopped meat and stir well. Add a little vegetable oil to avoid being crushed by hot oil. )
3. Slice onions, ginger and garlic, and cut green peppers for later use. (Leave 5g of garlic to be crushed, cut into garlic rice, and use it in the later juice mixing step. )
4. Juice mixing: put 100ml water in the bowl. Pour cooking wine, soy sauce, sugar, vegetarian dishes, salt, sesame oil, garlic, rice vinegar, white pepper and a little starch into a bowl and mix well.
5. Pour half the oil into the pot, heat it to 70%, and put the meat segments into the pot in turn (to avoid frying the meat segments too much, you can fry them three times) until they are tender and golden yellow. After the meat is fried, stir-fry the green pepper in the oil pan, and then remove it quickly.
Northeast guobaorou
Ingredients: pork tenderloin 320g, shredded onion, shredded ginger, shredded red pepper, chopped coriander, and half a pot of oil.
Marinade: 1/4 teaspoons of salt, 1 teaspoon of cooking wine, 1/3 teaspoons of chicken powder and 2 teaspoons of corn flour.
Brewing juice: 2 tbsps of Haitian Jinbiao soy sauce, 2 tbsps of sugar, 3 tbsps of balsamic vinegar (aged vinegar), tomato sauce 1 tbsps, chicken powder 1/2 tbsps, raw powder 1 tbsps, and clear water 1/2 cups.
Stir-fried pulp: 6 tbsp flour, egg 1 each, oil 1/2 tbsp, water 1/2 cups.
Operation:
1. Wash pork, cut it into thin slices obliquely, add 1/4 teaspoons of salt, 1 tablespoon of cooking wine, 1/3 tablespoons of chicken powder and 2 tablespoons of raw powder, grab well and marinate for 30 minutes.
2. Take an empty bowl, add 2 tablespoons Haitian Gold Label soy sauce, 2 tablespoons white sugar and 3 tablespoons balsamic vinegar), 1 tablespoon tomato sauce, chicken powder (1/2 teaspoons), raw flour (1 tablespoon) and clear water (1/2 cups) to make a sauce.
3. Take another empty bowl, add flour (6 tablespoons), 1 egg, oil (1/2 tablespoons) and water (1/2 cups) and mix well to make a stir-fried slurry.
4. First, wrap the pork slices with a layer of raw flour, then with a layer of fried pulp, and then put them on the plate for later use.
5. Heat oil, insert bamboo chopsticks until bubbles appear around, insert pork slices in batches and fry them until they are crispy outside and tender inside, showing golden yellow. Take it out and drain it for later use.
6. Heat 1 tbsp oil, saute shredded ginger and onion, pour in fried pork slices and stir well, pour in thicken juice, sprinkle with chopped coriander, and serve.