1, when you buy meat, you must remember to bring some fat. Don't buy pork belly, buy meat with fat easily separated;
2. When cutting meat, separate the fat meat from the lean meat. After the lean meat is cut into pieces, add a little salt and a little soy sauce and grab it evenly by hand for later use;
3. Slice the fat and fry it. When frying, don't be too angry. Be careful not to blow it up. The fat is slightly Huang Shi, so put the flooded lean meat in and fry it. If it is fried with other dishes, it can be fried with lean meat if it is not easy to cook. If it is easy to cook, you can fry the cooked meat first and then stir-fry it. Just try it. It is delicious. And it smells delicious, and meat can be fried. Note that a little salt has been released when the meat is flooded, so put less salt when you put it again.
If it is fried beef, add sugar, salt, oil and soy sauce and fry for about two hours. It's easy to fry, and it won't plug your teeth.
Question 2: What is this? How to fry the meat? It's summer. Here is a dish called "Fried Meat with Bitter Melon". Bitter gourd has the effects of clearing away heat, relieving summer heat, improving eyesight and detoxifying, and is suitable for eating in summer. Practice: 1 Bitter gourd is seeded, afraid to buy a yellowish one, slice it and soak it in salt water for half an hour to squeeze out the bitter water. 2 Slice pork tenderloin and grab starch. Add a little salt to hot oil. 4. Stir-fry the meat slices later. 5. Turn it over and push the chopped garlic aside. 6 pour in bitter gourd monosodium glutamate chicken powder and stir-fry until cooked. Load the plate. If you can eat spicy food, you can add red pepper segments and stir-fry with bitter gourd and onion.
Question 3: How to prepare the main ingredients of dry fried yam meat?
4 dried seeds and 4 small peppers.
4-5 slices of ginger
condiments
Soy sauce, half a spoonful of salt.
A little sugar
Parching the seeds with green pepper to dry.
1. Slice Bletilla striata, boil it in water, take it out and take a shower.
2. Add oil to the wok and heat it. Add ginger slices and fry in qianzi. The fried qianzi can be slightly yellow on both sides (about 4 minutes). Add pepper, salt, sugar and soy sauce to stir-fry the color. When the peppers are soft, they can be served.
skill
Boil the white stems with water first, but don't boil them too wide. Let it pass through cold water immediately to keep qianzi's resilience. Stir-fry ginger slices in oil until the surface of qianzi becomes hard and slightly yellow, and then add other ingredients.
Question 4: How to stir-fry pork? Pork is the best source of animal protein, and its vitamin B 1 content is higher than that of beef, chicken and other meats. It is a good meat choice for orientals who are mainly rice but lack vitamin B group. But to make pork delicious, you need some cooking skills. Let's learn how to fry pork delicious! Cooking skills of pork 1. Frozen meat soaked in ginger juice before heating can play a refreshing role. 2. When stewing meat, put 3 slices of hawthorn every 500 grams of meat, which can be cooked quickly and tastes more delicious. 3. When stewing meat, add a few pieces of orange peel to the pot, which can remove the peculiar smell and greasy taste and increase the umami taste of the soup. The leaves of celery can be frozen in the refrigerator after washing, and the soup can be very fragrant when cooking. When stewing meat, adding proper amount of vinegar can not only remove the odor, but also shorten the time. 6. Sour braised pork will stimulate appetite and be easy to get tired. 7. Raw smoked meat with tea, brown sugar and rice is hygienic, sterile and delicious. The basic function of seasoning is to make stew well. Pigs are nutritious and delicious, so they are good raw materials for cooking. There are three main tips for cooking braised pork at home: 1. Cut the meat into larger pieces: pork contains fresh nitrogen-containing substances that can be dissolved in water. The more it is released when stewing pork, the stronger the flavor of the broth will be and the flavor of the meat will be relatively weakened. So cut the stew into larger pieces to reduce the overflow of fresh substances in the meat, so that the taste of the meat is more delicious than that of small pieces. 2. Don't cook with fierce fire: First, because the meat pieces encounter sharp high heat, the muscle fibers harden and the meat pieces are not easy to cook; Secondly, because the aromatic substances in meat will evaporate with the steam during intense cooking, the flavor will be reduced. 3. Add less water: add less water to the stew to make the soup mellow. The secret of fried pork slices is 1. The best time for cooking livestock and poultry meat is about 24 hours after slaughter. Because this is the moment when lactic acid accumulation in meat is the highest, then this meat is the most nutritious. 2. How to stir-fry pork slices: Put the cut pork slices in a colander and shake them in boiling water for a few times. When the meat has just changed color, drain the water, and then put it in a wok to stir fry quickly. Once the surface of the meat turns white, it can be cooked. If there is gravy in the pot (preferably), you can also carry it. This method of frying pork can keep the freshness and tenderness of pork. 3. Beer fried meat is particularly fresh: a little beer is poured into the starch paste used for fried meat slices, and the food is particularly delicious. Protein because the enzymes in beer can quickly decompose meat. 4. Fuel-saving method of sliced meat: When making sliced meat, generally use 50% hot warm oil. If you want to put less oil, you can burn the oil to 80% to 90% heat and stir fry quickly, which has the same effect as cooking.
Question 5: How to stir-fry the fried pork into delicious ingredients?
condiments
Pork belly 800g
condiments
salt
5 grams
soybean
25 grams
verdant
1 root
energy
1 small piece
dark soy sauce
10g
Sichuan pepper
6 capsules
Cooking wine
5 grams
refined sugar
5 grams
five spice powder
5 grams
vegetable oil
200 grams
The practice of forbidding eating meat
1.
Choose a piece of pork belly in the supermarket, scrape it with a knife, wash it and put it in the pot.
1.
Choose a piece of pork belly in the supermarket, scrape it with a knife, wash it and put it in the pot.
2.
Add onion, cooking wine and ginger slices, bring to a boil over high fire, and skim off the floating foam.
2.
Add onion, cooking wine and ginger slices, bring to a boil over high fire, and skim off the floating foam.
3.
Stew for 30 minutes and then turn off the heat.
3.
Stew for 30 minutes and then turn off the heat.
4.
Spread soy sauce on pork belly while it is hot, and let it dry for a while.
4.
Spread soy sauce on pork belly while it is hot, and let it dry for a while.
5.
Put the oil in the pot, put the pork belly skin down into the pot, cover the pot quickly after putting it in, and fry it on low heat to avoid the oil overflowing and burn it until the skin turns brown.
5.
Put the oil in the pot, put the pork belly skin down into the pot, cover the pot quickly after putting it in, and fry it on low heat to avoid the oil overflowing and burn it until the skin turns brown.
6.
Slice the chilled pork belly as thin as possible.
6.
Slice the chilled pork belly as thin as possible.
7.
Put each piece of meat in a bowl with the skin of soy sauce facing down, pour the sauce of soy sauce, cooking wine, salt, sugar and chopped green onion on it, then add 2 spoonfuls of cooked broth and steam in a steamer for 50 minutes.
7.
Put each piece of meat in a bowl with the skin of soy sauce facing down, pour the sauce of soy sauce, cooking wine, salt, sugar and chopped green onion on it, then add 2 spoonfuls of cooked broth and steam in a steamer for 50 minutes.
8.
Steamed pork is directly buckled on your wrist and rolled over, then the bowl is taken away.
8.
Steamed pork is directly buckled on your wrist and rolled over, then the bowl is taken away.
Question 6: How to stir-fry lean meat, which is tender and delicious? Slice the lean meat first or shred it. If the shredded pork or sliced pork is tender, you can add an egg and raw flour (starch), add your favorite seasoning, adjust the taste, put more oil in the hot pot, and pour the oil into the prepared shredded pork when there is smoke. Stir-fry shredded pork for about 5 to 6 seconds, stir-fry sliced pork 10 seconds. I'll teach you a way, delicious! I like starch the least. My method is better than the hook.
1, when you buy meat, you must remember to bring some fat. Don't buy pork belly, buy meat with fat easily separated;
2. When cutting meat, separate the fat meat from the lean meat. After the lean meat is cut into pieces, add a little salt and a little soy sauce and grab it evenly by hand for later use;
3. Slice the fat and fry it. When frying, don't be too angry. Be careful not to blow it up. The fat is slightly Huang Shi, so put the flooded lean meat in and fry it. If it is fried with other dishes, it can be fried with lean meat if it is not easy to cook. If it is easy to cook, you can fry the cooked meat first and then stir-fry it.
Just try it. It is delicious. And it smells delicious, and meat can be fried. Note that a little salt has been released when the meat is flooded, so put less salt when you put it again.
If it is fried beef, add sugar, salt, oil and soy sauce and fry for about two hours. It's easy to fry, and it won't plug your teeth.
Question 7: How to stir-fry meat when cooking? I have an idea to make the fried meat tender and delicious!
1, choose tender fresh pork, not leg meat!
2. Before cutting the meat slices, gently pat the meat with a knife to loosen the internal tissue of the meat;
3. Be sure to cut the meat slices by hand, not by machine; 4. Put the sliced meat into a bowl, add some salt, monosodium glutamate and water starch, hold it by hand for a while, and then put it aside for natural absorption;
5. Put oil (preferably cooked lard) in the pot, add ginger slices, heat the oil to 80%, pour the meat slices into the pot, and stir fry quickly with a shovel to make the meat slices evenly heated and change color. Turn off the fire immediately and take out the meat slices;
6. Pour the side dishes into the pot and stir-fry until 7 or 8 are ripe. Pour in the sliced meat and stir fry slightly. Add seasoning and take out the pot.
The sliced meat fried in this way is tender and smooth, and it is very delicious. The side dishes can be loofah, lettuce, bamboo shoots, etc. , and soy sauce is not suitable!
Question 8: How to stir-fry big meat to make it tender and delicious? Home-cooked meat dishes are hard to eat and feel chewy, which is not as fresh as those in restaurants. What if you want to eat tender meat? Experienced people introduced several relatively simple methods:
Starch method: After the sliced meat and shredded pork are cut, add proper amount of dry starch and mix well. After half an hour, stir fry, the meat is fresh and tender, and the entrance is not greasy.
Starch and egg white method: add proper amount of dry starch and egg white into diced meat, mix them evenly, stir fry for half an hour, then fry them in oil, with smooth entrance and tender meat.
Beer starch method: the sliced meat (silk) is made into paste with starch and beer, and the fried sliced meat is particularly fresh and tender with unique flavor.
Cooking oil method: when frying beef slices, first add the prepared seasoning to the sliced meat, then add proper amount of peanut oil (soybean oil and cotton oil) and mix well. After pickling for half an hour, put it into the pot. The fried meat slices are golden and tender.
Stewed beef with beer: When cooking beef, cook it with beer instead of water, so that the meat is tender, fresh and fragrant.
Soybean method: when stewing old chickens and ducks, add a handful of soybeans to cook together, which not only makes the meat rotten quickly, but also tastes delicious.
White vinegar method: when frying kidney flowers, put some white vinegar and water in the kidney flowers in advance and marinate for 15 to 30 minutes. The kidney flower naturally expands, and there is no blood after cooking, which is innocent and crisp.
Hope to adopt!
Question 9: How to cook pork well? A brief introduction to the home-cooked recipes of fried pork.
It's cold, so I want something to warm my stomach. . . Such as fire nest, rice and so on. . . It is often said in summer that cooking with cola is very effective. . . There are coke chicken, coke ribs and coke pork. . . Since all the experts say so, I must try. . . The price of pork has gone up again recently. . . Our life is really sad. . . I hope the snowy weather will pass soon. . . People can go home safely soon. . . Have a round Spring Festival. . . Summer said that there is a wonderful relationship between carbonic acid in cola and meat. . . Let you have unexpected effects. . . Especially with this kind of meat to match rice, it is simply first-class. . . It is delicious. . During the Chinese New Year, everyone will do it when they are free. . . Happy new year. .
material
1 pork, 0.5 cans of coke, sugar, soy sauce, salt.
working methods
1. Wash and cut pork, then marinate it with sugar, soy sauce and salt for one night.
Stir-fry the pork pieces before cooking, and oil them, so they are not so greasy. . .
3. Pour the cola again and simmer until the cola is slightly reduced. . . Collect firepower
Question 10: How to stir-fry minced meat is better?
First, buy ribs, if it is an induction cooker? Rub it? If it is a child, 2-3 kg is enough.
Second, cut the meat. Cut the fat meat and lean meat separately, and don't peel the fat meat when cutting. Cut into pieces of 1*2 cm, with a thickness of about 2-3 mm. Remember to cut all the fat into uniform thickness (see how your knife cuts it). Only in this way can fat oil be produced at the same time, otherwise thin oil will be produced well and thick oil will be cooked poorly; Lean meat can be cut into thin slices the same size as fat meat. Be sure to separate fat from thin.
Third, the pot.
Put a little vegetable oil in the pot, warm the fire, turn the hot oil into the pot, and put the fat first. This process should be simmered. Are you bored? This process must be patient, right? Refuting the tomb? Cheng must constantly stir to prevent the pan from sticking.
? Berth? After 15 minutes, when the oil is clarified, there are three criteria: (1) the color of the fat turns from white to yellow; (2) the shape of the fat turns from flat to rolling; and (3) the lard turns from turbid to clear. At this time, lean meat can be poured in, and then the oil in the lean meat can be forced out with slow fire. This process should not be simmered for too long, otherwise the meat will be dry and not delicious. Stir-fry constantly in this process, because the oil is easy to paste before it is stirred.
Fourth, feeding. When the oil becomes clear again, add ginger, dried pepper, cooking wine and spiced powder and stir fry, then add salt (a little more than usual) and vinegar (a whistle with 2 kg of meat is about 100ML), cover it, and simmer for 10 minutes on low fire to make it tasty. Because of the vinegar, this process doesn't need much stir-frying. After the meat is cooked, evenly sprinkle with Chili powder, let the oil naturally soak in the Chili powder (so that the fried seeds are very red in color), and stir-fry for 7-8 minutes on low heat. Because the pepper is stewed in high temperature oil, the meat of Qishan SAO Zi is not spicy.
It doesn't matter! What I just did was haha!
Ingredients: pork belly, salt, chicken essence, spiced powder, Shaanxi Chili powder, soy sauce, balsamic vinegar and boiled water.
Steps:
1: Go to the supermarket to buy some good pork belly (I usually buy the kind that is almost fat and thin, according to my personal preference), wash it at home, dry it less, and then cut it into small pieces, usually about the size of soybeans.
2. Heat a little oil in the pot and pour the meat into the pot and stir fry. About 5 minutes, prepare salt, monosodium glutamate or chicken essence, Shaanxi pepper powder, spiced powder and a little soy sauce, and put them in the pot. The proportion must be appropriate and stir-fry evenly, so that the color is bright and beautiful. After 20 minutes, pour the prepared balsamic vinegar into the pot, and there is boiling water (the proportion of water drowns the meat). It's more Shaanxi. Remember to wait until the meat is almost fried before pouring vinegar, otherwise your fried dumplings will be greasy and not delicious. Stir-fry for another 20 minutes (at this time, it can be turned to low heat), but you can cover it, but stir-fry it several times regularly. You know, the longer you fry it, the better it tastes, and finally it is served in a vessel. In this way, the meat is ready.
But it depends on the amount of meat. More meat may take a long time, and less meat should shorten the time. It depends.