Question 2: What dishes are there in shredded pork with Beijing sauce? In fact, there are no dishes, except meat and onions. A little more flour paste will be delicious.

Question 3: Does shredded pork with Beijing sauce belong to Northeast cuisine? Shredded pork in Beijing sauce is a famous dish of Han nationality, which belongs to Northeast cuisine or Beijing cuisine. This dish is moderately salty and sweet, with strong sauce flavor and unique flavor. Pork tenderloin is selected as the main material, supplemented by yellow sauce or sweet noodle sauce and other condiments, and cooked by "Sauce explosion", one of the unique cooking techniques in the north.

Question 4: Where is shredded pork with Beijing sauce? How? Practice: (1) Cut pork into shreds with a length of about 5cm, a thickness of 0.3cm and a width of 0.3cm, put them in a bowl, add 2g of cooking wine, 2g of salt 1 g, 2g of eggs 1 piece and 2g of starch, and grab them evenly, which is the sizing. (2) Slice the scallion obliquely, put it neatly on a plate, pat the ginger slices slightly, take out 2g of shredded scallion and put it in a bowl, add 20g of clean water, and make it into scallion and Jiang Shui. (3) Heat the wok, add oil150g, heat it, put the shredded pork into the wok, take it out when it is 80% ripe, and put it in a dish to filter the oil. (4) Put oil on the wok, add the sweet noodle sauce and stir-fry slightly, add the onion, 5g of Jiang Shui, 5g of cooking wine, monosodium glutamate and white sugar, stir-fry the sweet noodle sauce constantly, and when all the white sugar is dissolved and the sauce starts to become sticky, add the shredded pork and stir-fry it constantly to make the sweet noodle sauce stick to the shredded pork evenly. (5) Put the shredded pork in a dish filled with shredded onion, basically cover the shredded onion, and stir it evenly when eating. The main ingredients are: 250g of lean pork, ingredients: 80g of onion sauce, 7g of cooking wine, 2g of monosodium glutamate, 20g of sugar, 2g of salt 1 g, 2g of starch, egg 1 piece and oil/kloc. Whether it is done well depends on the temperature.

Question 5: What dishes can be added to shredded pork in Beijing sauce? Scallion shredded pork in Beijing sauce is enlarged.

Question 6: Is shredded pork with Beijing sauce a white dish? Are you asking "Is shredded pork with Beijing sauce a northern dish?"

Shredded pork in Beijing sauce is a famous dish of Han nationality, which belongs to Northeast cuisine or Beijing cuisine. This dish is moderately salty and sweet, with strong sauce flavor and unique flavor.

I hope I can help you.

Question 7: What cuisines are there in the south? What cuisines are there in the north? China has eight major cuisines, namely, Shandong, Sichuan, Jiangsu, Guangdong, Fujian, Zhejiang, Hunan and Huizhou.

Except Shandong is a northern dish, everything else is a southern dish.

In fact, there are northern cuisines such as Beijing cuisine, Tianjin cuisine and Liaoning cuisine.

Question 8: Why is shredded pork with Beijing sauce a Sichuan dish? Ingredients: 250g of lean pork, 250g of scallion, 80g of sweet noodle sauce, appropriate amounts of cooking wine, monosodium glutamate, salt, ginger slices and starch, 20g of sugar, egg 1 each, and clear oil150g.

Practice: 1. Wash and shred the meat, and add cooking wine, salt, egg liquid and starch for sizing.

2. Slice a little onion, cut the rest into filaments, and code them in the plate. Slightly pat the ginger slices loosely, put them in a bowl together with 2g onion slices, and add a little water to make onion Jiang Shui.

3. Fire the pan, put oil on it and heat it, pour in shredded pork and spread it until it is 80% ripe, then remove it and control the oil. Leave the oil in the bottom of the pot, add the sweet noodle sauce, stir fry, add the onion Jiang Shui, cooking wine, monosodium glutamate and white sugar, add shredded pork when the white sugar is fried and the sauce becomes sticky, stir fry until the sauce is evenly wrapped on the shredded pork, then take out the spoon and put it in a plate with shredded onion.

The characteristics are salty and slightly sweet, and the dishes are purplish red.

Question 9: How to make home-cooked shredded pork in Beijing sauce Raw materials:

300g pork tenderloin, 3-4 green onions, 2 pieces of bean curd skin, half a bag of sweet noodle sauce, sugar 1 spoon, sesame oil 1 spoon, soy sauce, cooking wine, egg white, proper amount of starch and a little shredded ginger.

Practice:

1, pork tenderloin cut into filaments, add a little starch, soy sauce, cooking wine and half an egg white, stir well and marinate for 30 minutes;

2. Secret sauce: Pour the sweet noodle sauce into a bowl, add sugar and sesame oil and stir well;

3. Wash the tofu skin, put it in a steamer with the mixed sweet noodle sauce, and steam for 5 minutes before use;

4, green onions only use scallion, cut into filaments, steamed tofu skin cut into small squares, put into the plate;

5. After the pot is hot, pour the oil, pour the marinated shredded pork, quickly spread it, and stir-fry until the shredded pork becomes discolored;

6. Leave a little base oil in the pot, add a little shredded ginger, pour in the steamed sweet noodle sauce, add a little soy sauce, stir well, then pour in the fried shredded pork and stir fry;

7. When all the shredded pork is evenly dipped in sauce, it can be served out of the pot.

8. When eating, you can eat directly with shredded onion, or you can roll shredded pork and shredded onion with tofu skin to eat.

Remarks:

1, when cutting meat, it is easier to cut the meat by freezing it in the refrigerator first;

2. The sweet noodle sauce is steamed with a little sugar and sesame oil in advance, which tastes better. If it's too troublesome, you can skip the steaming step, and mix the sugar and sesame oil and leave it for a while.

3, sweet noodle sauce and soy sauce are salty, no need to add salt. If the mouth is heavy, add a little salt according to taste.