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How to make "water-slippery meat", the taste is the best
The main ingredient of water-slippery meat is pork breast, and the main cooking methods are as follows:

1 first-class pork breast, washed, shredded, and cut into thin slices 4 cm long and 2 cm wide. The slices should be extremely thin and medium, not too small, not too big, which will affect the appearance.

2 Put less sugar into the meat, deodorize the cooking wine a little, and then add protein. The egg yolk should be separated from the protein, and the protein has a strong coagulation effect, which can keep the adhesive on the surface of the meat slices from falling off;

3 Add starch, not too much. The function of starch is to make the meat feel tender and smooth in your mouth, and at the same time, it can make the meat tender. Add some flour appropriately. The function of flour is to color and cover the meat, mix well, without adding water, just add protein, add chopped green onion, mix well, and whip until elastic;

4. Dry chili, pepper, ginger and garlic cloves under oil heat, giving out excellent fragrance;

5 Add Pleurotus ostreatus, stir-fry until it is 6 ripe, add water, and the water should be excessive, so as to ensure that all the meat can float in the pot, which means that the soup is more than the food in the soup;

6 After the water is boiled, half of the egg yolk is mixed into the meat slices. At this time, the color of the egg yolk is mainly used. After mixing well, the meat slices with flour are put in the splashing place, and the flour should be glued as much as possible to cover the true color of the meat slices;

7. After putting the sliced meat, add a proper amount of water to the remaining container with flour, thicken the remaining juice in the container and pour it into the pot to form soup;

8 Add tomatoes and yams. When cooked until 8% is ripe, add soy sauce, color the previous items, evenly add the last half of the yolk, add shredded onion, add monosodium glutamate, add a little animal oil, and start the pot!

At this time, a pot of attractive "Oriental Water Slippery Meat" is ready, and the production process should be carefully cooked. Its quality is tender and delicious, and its entrance is smooth and oily but not greasy.