Pork home-cooked recipe practice: eggplant fried meat materials
2 eggplants
Appropriate amount of pork (sliced or chopped)
Half a green pepper
salt
chicken essence
working methods
1, mince garlic, wash eggplant and cut into strips (slices) for later use.
2. Pour an appropriate amount of cooking oil into the pot and heat it. Add minced garlic and stir fry.
3. Add the sliced meat (finally) and fry.
4. Add eggplant and soy sauce and stir fry back and forth. Add a little water (or no water) and stir-fry until it is nearly done.
5. Add green pepper, salt and chicken essence to taste and stir-fry until cooked.
skill
1. Because eggplant absorbs oil, you must add a proper amount of cooking oil.
2. high temperature will destroy vitamin c rich in green pepper. After adding green peppers, fry them as soon as possible.
Pork recipe practice: home cooking-fish-flavored shredded pork material
300g tenderloin, winter bamboo shoots 100g, 5 dried auricularia, onion 1 root, egg 1 piece, 3 slices of ginger, soy sauce 15ml, 30ml vinegar, 40g pickled pepper, 5g salt, sugar 15g.
working methods
1. After washing tenderloin, cut it into shreds about 4 cm long and half cm wide, add cooking wine, egg white (enough), water starch (20 ml) and salt 3 g, mix well and marinate for 20 minutes. At the same time, soak the dried auricularia auricula, wash the winter bamboo shoots, cut them into filaments respectively, and chop the pickled peppers for later use;
2. Take a small bowl, add soy sauce, sugar, vinegar, chopped green onion and water starch in turn, and mix well to make fish-flavored juice;
3. When the oil pan is heated to 50% heat, put the marinated shredded pork, spread it out quickly with a shovel, and take it out immediately after it turns white and falls off;
4. With the remaining oil of shredded pork, when the oil temperature is heated to 50% again, turn to low heat, add pickled pepper and Jiang Mo, and stir-fry the red oil slowly. Then add black fungus and shredded winter bamboo shoots, add the remaining 2 grams of salt, and stir-fry until fragrant;
5. Add the previously fried shredded pork, pour in the fish-flavored seasoning, stir quickly and evenly, and take out the pot immediately after the soup is gradually dried.
skill
Try to use pickled peppers or chopped peppers in this dish, and it is best not to use Pixian bean paste; The sauce must be prepared in advance. If you add it while cooking, the meat will soon get old. Before pouring the sauce, stir it gently, because there is starch in it to avoid sinking. In fact, sauce is also sauce, and it will be cooked immediately after pouring it in. If it takes too long, the food will become soft and sticky. Auricularia auricula is soaked in warm water, and the water temperature is not hot. If there are many impurities in black fungus, you can add a spoonful of starch to the water, which is beneficial to cleaning the impurities. Winter bamboo shoots can be bought in fresh-keeping packages, as long as the white calcifications in the bamboo shoots are washed clean, without ironing.
Pork home-cooked recipe practice: pork stew vermicelli material
Pork belly, onion, ginger (sliced), pepper, star anise, cooking wine, soy sauce, rock sugar.
working methods
1, pork belly cut into large pieces.
2. After the water in the pot is boiled, add the pork belly, skim off the floating foam when the water is turned on again, remove the pork belly and wash the blood with warm water.
3. After the oil in the pot is hot, add the onion, ginger, pepper and star anise, add the pork belly and stir well.
4. Add cooking wine, soy sauce and rock sugar and stir fry until the color is the highest.
5, add the right amount of warm water without pork belly, just a little more water than braised pork. Cook on high fire and on low fire for an hour.
6. Wash the vermicelli without soaking it soft, so that the vermicelli can absorb the taste of the soup better.
7. Put the vermicelli into the pot, cover the pot, boil over high heat, and continue to cook for 15 to 20 minutes until the vermicelli is soft and rotten.