How to Make Sliced Pork in Boiled Water How to Make Sliced Pork in Boiled Water?
Two ways to make sliced pork in poached water Practice 1: Choose 250-500 grams of lean meat, (depending on the number of people) .
A good leg meat, loin can be. Sliced along the grain (along the cut pork cut across the cow), 2-3 mm is the best, too thick, will cook old.
Too thin, it is not tender enough. Add salt, a little soy sauce, cooking wine, monosodium glutamate, pepper, cornstarch, egg white (this is the secret of meat tenderness) .
Scratch the meat with your hands (some people use chopsticks, so the spices can't penetrate the texture of the meat, not recommended). Heat a frying pan, add ginger, garlic, pepper, dried chili and Pi County Bean Pieces, and stir-fry until fragrant.
(I mainly think that the PiXian bean curd is not spicy enough, the amount of chili and pepper, the guide is different). Add water, boil, under the meat, meat slices white, a little boil for a minute or two, fish up.
(the first time, you can taste, the meat cooked old is not good), under the heart of the vegetable (first under the heart of the vegetable will drag away the oil, and then cook the meat will not be fragrant), cooked and then lifted up, paved the bottom, paved with boiled slices of meat. Finally, and then the appropriate amount of dried chili peppers, peppercorns, scallions spread on the meat.
A cup of oil, boil to 6 minutes hot, slowly pour on the pepper, chili. The oil is very hot, slowly pour over the peppers and chili peppers.
Pour the soup of boiled meat, meat and vegetable core will be more delicious. Practice 2: 1 lean pork cut into roughly 5cm long, 3cm wide swaths, cut a little thinner (foreign pork generally did not put the blood, so you can use cold water to soak for half an hour after cutting.
） 2 ready vegetables, lettuce, cabbage, celery can be, cut into sections. Garlic one or two chopped into garlic paste, ginger appropriate amount of minced.
Dry red pepper cut into sections, a handful of pepper crushed (to do pepper, you can take a clean pan, put on the fire, when the pan is slightly hot, put pepper, preferably Sichuan pepper, gently stir fry, so that it is heated, and then put on a clean paper, with a rolling pin to grind). 3 Fish out the lean pork, control the blood, add salt and mix well, let it sit for 5 minutes, pour off the oozing blood, then add the cornstarch, you can add a little bit of cooking wine, mix well.
Add a spoonful of oil and mix well again. 4 Heat the oil in a hot pan, add the cabbage and celery, and sauté until raw in a wide-mouthed deep dish or large bowl.
5 Heat the oil in a hot pan, stir in the red bean paste, add the ginger, garlic and salt, add the stock (or water if you don't have any), add the meat, and use chopsticks to break up the meat, instead of making a big clump. When the meat becomes white and stretched out, immediately with the soup poured into the plate with vegetables, and then sprinkled with crushed peppercorns and dried red chili pepper.
6 Finally, heat 3 tablespoons of oil until smoking, then pour over the meat, preferably with a lid on top for 5 minutes, then you can eat. * Note: the meat should be cut evenly, can not cook too old, 7 mature enough, and finally pour oil.
. If you have soup, you can use the soup to cook, the flavor is better .
Chongqing specialty snacks boiled meat how to do?
Ingredients: 250 grams of pork spine, celery, lettuce leaves, green garlic, ginger, green onion, garlic, soy sauce, soy sauce, starch, salt, chicken essence, pepper, dry red pepper, each appropriate amount.
poached meat practice ① pork through the spine cut into slices with a little soy sauce and water starch slurry; ② celery washed and cut into segments, green garlic pat loose diagonally cut into small segments, lettuce leaves washed and cut into segments; ③ green onions, ginger, garlic shredded, bean paste with a knife chopped; ④ sit in a pot, put a small amount of oil, oil when hot, put the bean paste, stir fry red oil into the green onions, ginger, garlic, stir-fry a few times, put a small amount of water, open the pot into the little salt, chicken essence, put in the green, red pepper and red pepper, and then put in the water. ⑤ Clean and heat the pot, pour pepper grains, dry red pepper into the pot and stir fry crisp, pour on the board crushed, sprinkle on the cooked meat; ⑥ Sit in the pot, pour a small amount of oil, hot, dripping on the meat can be. Characteristics: color red taste thick, spicy hot fresh.
Pork and corn can be eaten together: with moisturizing, delaying the role of aging Pork and cilantro can not be eaten together: pork should not be eaten with coriander, rotting human intestines." Han reserved the day: "Where meat has a complement, only pork is not complementary."
Cilantro, also known as coriander, can go to the fishy odor, its nature of Xin Wen dispersal, gas depletion and injury; pork nourishing and greasy, help dampness and heat and phlegm. A depletion of gas, a complementary, so the two with food, on the body has loss and no benefit.
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The best way to do this is to boil the meat.
I'll say a simple way to do it is my own commonly used buy a good tenderloin cut into thin slices with cornstarch, soy sauce and wine marinated for about 15 minutes at the bottom of the vegetables like to eat what you can buy what lettuce cabbage bean sprouts, and so on randomly wash the vegetables in the pot with boiling water blanch a little salted out and drained and placed in the bottom of the big soup night after hot vegetables basic meat is also well marinated Now the pot is hot and put the oil oil seven or eight minutes hot under the chopped ginger and garlic, the oil is hot. hot when the next chopped ginger and garlic minced pot and then under half a bag of Pi County Bean Sauce (this is a must without this boiled meat can not be done every supermarket and small stores have to sell) bean sauce and ginger and garlic minced together for a while to put a large bowl of water down to boil the sauce itself has a salty taste try to put a little bit of salt, otherwise it will be too salty this is the soup of boiled pork pieces of soup put some of your own monosodium glutamate, a little white wine, etc. to adjust the salty and fresh water to suit their tastes to open the marinated meat pieces down to the bottom of the soup, and then the meat pieces of the meat pieces of the meat pieces of the meat pieces of the meat pieces to go. good slices of meat down with chopsticks cut scattered a little faster do not take a long time to cook the meat just cooked off the fire, otherwise the meat will be very old and not tender Now the pot of soup and meat all poured into a large soup bowl padded with greens to do the last process of dry pepper and dried chili pepper slices scattered in the soup and meat on top of the pot of boiling a bit of cooking oil oil rolled over dry pepper and dried chili pepper slices on the dry pepper and dry chili pepper slices will be heard ZiLa sound fragrant overflow and then you can be on the table to eat ah.
How to make authentic boiled pork? Thank you.
Poached meat looks like a big bowl of oil wang fishy red, not exquisite, but in fact, it is very careful, that is, in terms of meat, we should choose a good fresh spine, and not with a trace of fat - after the pier, of course, can be, but no tender spine, delicious or chopped into the stuffing, gulp wrapped into dumplings.
Meat cut into coins thick and thin regular and proportional slices, not even tendons with silk left butcher's trail, and then put salt, monosodium glutamate, flour, hand grasp, marinated for a few minutes to taste. Oilseed rape passes through on the line, as long as it is not the old gang, cleaned in the frying pan stir fry, see that vigorous anger loss, collapse, you can get out of the pot, and only salt, loaded with a wide mouth deep bowl.
A little oil in the bottom of the pot, the ginger, patted garlic cloves, parapet bean paste into the pot to stir-fry, to be fragrant both out, ginger coloring, immediately add a little thickening of cool water, thickening to the degree of muddy water, which is the soup of the boiled meat. Pot open, burn three or five minutes out of taste, adjust the salt to taste, will be previously marinated has been some stagnant meat grabbed loose, poured into the pot, with a strong fire to boil - this time is very critical, the fire and time to decide the meat of the tender and delicious or not, long time meat old, eat like chewing pig's hair, and the time is too short, then the meat can not be cooked, glutinous and tasteless.
The fire urgently urged, to rise up to a pot full of white bubbles, meat one or two turn over, even the pot away, poured into a large bowl of greens, so that the meat slightly out of the soup, sprinkle some coarse pepper, chili pepper, poured with boiling oil, delicious into carry on.
The practice of poaching sliced meat, in detail! I'm not sure if I'm going to be able to do it, but I'm going to be able to do it!
Ingredients: - Pork (or beef) 250 grams of lean meat - Cabbage (or other seasonal vegetables, such as lettuce) 200 grams - Pixian bean 50 grams (3 tablespoons) - 25 grams of cooking wine (1.5 tablespoons) - 25 grams of cornstarch (1.5 tablespoons) - 2 grams of salt (about 1/2 teaspoon) - a small amount of chicken broth - 10 grams of dried chili pepper - 20 peppercorns - green onion - 400 grams of broth - oil 100g - 3g (1 tsp) soy sauce - 5g (1 tsp) sugar - 4 cloves garlic (peeled and finely chopped) - 5g ginger (finely chopped) Main Ingredients: Beef Spices: Garlic Seasoning: Tools: Prepare: Variety: Dinner Flavor/Cuisine: Sichuan Preparation Time: 10 minutes Cooking Time: 10 minutes Method: 1. Cut the lean pork into large thin slices about 5cm long, 2.5; cm wide and 0.3cm thick (just roughly, do not have to strictly measure, in any case, thinner will be better), if you think it is not good to cut, you can put the meat into the freezer slightly frozen, when the meat is a little hard when sliced, with starch, cooking wine, salt and a little water will be slightly marinated in the meat to be used.
2, wash the cabbage, leaf hand-torn into large pieces, cabbage gangs with a knife diagonally cut into thin slices; green onions washed and cut into green onion sections; dried chili pepper with scissors cut into segments to be used; PI County bean paste minced to be used. 3, frying pan into 40 grams of oil, put the dry chili pepper segment and pepper with medium heat and fry until brown-red, fish out for use.
4, turn on the heat, the shallot into the frying pan fried incense, and then into the cabbage fried raw, laid in a large bowl to be used. 5, the pan is hot, then pour 40 grams of oil, put Pixian bean paste and ginger stir fry, until fried red oil.
6, add broth, boil. 7, put the marinated meat into the pot, use chopsticks to set apart, wait until the meat is cooked until scattered and browned, add soy sauce, chicken essence, sugar to taste.
8: Pour the sliced meat and soup together into a large bowl lined with cabbage. 9, the pre-fried dry chili and pepper chopped, sprinkle on the meat, garlic also evenly sprinkled on the meat.
10, wash and dry the pot, put 20 grams of oil, burn to 90% hot (smoking), and then pour the hot oil evenly on the meat can be. Tips: Let the boiled pork slices especially fragrant a few tips: 1, dried chili pepper section and pepper must be fried brown red crisp, fried chili pepper and pepper oil used to fry cooked vegetables.
The fried chili peppers after chopping sprinkled on the meat, eat up the charred mouth, very flavorful. 2, PI County bean must be fried incense fried red oil.
3, the last pour of hot oil must be burned very hot, pour it in order to put the garlic flavor choke out. Above, I hope to help you help, thank you.
Urgent! Authentic boiled pork slices practice?!
Main ingredients: lean lean meat (pork, beef, fish can also be oh), a few pieces of bok choy Ingredients: oil, salt, ginger, garlic, pepper, paprika, pepper, monosodium glutamate, minced green onions, bean curd, cooking wine, soy sauce Practice: 1. meat slices, with a little soy sauce and starch, cooking wine yards for a while 2. will be the oil hot pot, oil to the seven hot, put the oil, ginger and garlic (shredded oh), bean curd burst incense, pour into the cold water 3 small bowl or so, after boiling into the bok choy scalded for a while to cut off the raw fished up to the soup bowl 3. will be a slice of meat into the pot, to be boiling water, roll two rolls on the bottom of the soup bowl can be served to the bok choy cushion in the 5. in a good sized slice of meat sprinkled with chili powder on the surface of the pepper, pepper 6. pot of hot, into the pepper fried, don't fry the paste, oh, it will be bitter, and then put on the board twisted and crumbled, sprinkle the meat 7. the last step, the pot of pouring oil to the hot After pouring to the boiled meat, you can see the soup on the surface of the ZiZi ring Oh, by the way, put some small onion end, so fragrant ah! Boiled meat is OK Features: color red soup white meat, spicy onion.
There are a few points: 1. Meat outside must be wrapped in egg white, so it will be more tender. 2. 2. The meat is best fried in oil. The so-called boiled water is just a spicy way of Sichuan cuisine, which should not use water to boil. Of course, the vegetables inside should be cooked in water. 3. It's better to stir-fry with bean paste than with just bean paste. I think bean paste is the essence of Sichuan cuisine for foreigners to learn how to cook. 4. Even if you put water, you should put stock. If not, you can use chicken essence + boiling water to adjust their own, the effect is also good....
Home cooking boiled pork slices
Ingredients: pork (or beef) lean 250 grams, cabbage (or other seasonal vegetables, in Sichuan usually use lettuce) 200 grams of Pixian bean 50 grams (3 tablespoons), 25 grams of cooking wine (1.5 tablespoons), 25 grams of cornstarch (1.5 tablespoons), 2 grams of salt (about 1/2 teaspoon), a small amount of chicken essence, 10 grams of dried chili peppers 20 peppercorns, green onion, 400g broth, 100g oil, 3g soy sauce (1 tsp), 5g sugar (1 tsp), 4 cloves garlic (peeled and finely chopped), 5g ginger (finely chopped) Directions: 1. Slice the lean pork into large thin slices about 5cm long, 2.5cm wide, and 0.3cm thick (just roughly, don't be strict with measurements, thinner would be better in any case), and if you find it difficult to cut, you can Put the meat into the freezer slightly frozen, when the meat is a little hard when sliced, with starch, cooking wine, salt and a little water will be slightly marinated in the meat scratched together to be used.
2/2, wash the cabbage, leaf hand torn into large pieces, cabbage gangs with a knife cut into thin slices diagonally; green onion washed and cut into scallion segments; dry chili pepper with scissors cut into segments to be used; Pixian bean paste chopped to be used; 3, frying pan into 30 grams of oil, add dry chili pepper segments and peppercorns with medium heat and deep fry until brownish-red, fish out and wait for the use of the fire. 4, turn up the heat, the green onion segments into a frying pan fried incense, and then put into the cabbage to fry the broken life, laid in a large bowl to be used. The first thing you need to do is to put the cabbage in a large bowl and leave it there.
5, the pan is hot, then pour 30 grams of oil, put Pixian bean paste and ginger stir-fried until fried red oil 6, add broth, boil. 7, the marinated meat into the pot, with chopsticks scattered, to be the meat cooked to the spread of the color, add soy sauce, chicken broth, sugar seasoning.
8: Pour the meat and soup together into a large bowl lined with cabbage. 9: Mince the pre-fried dried chili peppers and peppercorns and sprinkle them on the meat, and sprinkle the minced garlic evenly over the meat.
10, the pan washed and dried, put 40 grams of oil, burned to 9 into the heat (smoking), and then pour the hot oil evenly on the meat slices can be. Let boiled pork slices especially fragrant a few tips: 1, dry chili pepper segment and pepper must be fried brown red crisp fragrant, fried chili and pepper oil used to fry cooked vegetables.
The fried chili peppers after chopping sprinkled on the meat, eat up the charred mouth, very flavorful. 2, PI County bean paste must be fried incense fried red oil.
3, the last pour of hot oil must be burned very hot, pour up to the garlic flavor choke out.
How to do the poached meat?
The practice of poached pork slices of main ingredients: lean lean meat (pork, beef, fish can also be oh), a few pieces of bok choy ingredients: oil, salt, ginger, garlic, pepper, chili powder, pepper, monosodium glutamate, minced green onion, bean curd, cooking wine, soy sauce practice: 1. meat slices, with a little soy sauce and starch, cooking wine code for a while 2. will be the oil hot pot, the oil to the seven minutes of the hot time, into the oil, ginger and garlic (shredded oh), the bean curd, burst incense, pour the cool water 3. burst incense, pour into the cool water about 3 small bowls, boil into the green vegetables scalded for a while to cut off the raw fished up to the soup bowl 3. will be a slice of meat to the pot, to be the water boiled, roll two rolls can be served to the bottom of the soup bowl of greens 5. in a good sized slice of meat sprinkled with chili powder on the surface of the pepper, pepper 6. pot is hot, into the pepper fry a little bit, don't fry the paste, oh, it will be bitter, and then put on the board twisted and crumbled, sprinkle the meat slice on the 7. the final step, pour oil in the pot and pour it on the boiled meat, you can see the soup on the surface of the ZiZi ringing Oh, by the way, put on some small onion end, so fragrant ah! Boiled pork slices on OK I also super like Sichuan cuisine, often eat hot pot. The water boiled slices of meat, husband and wife lung slices.
. But I'm not from Sichuan... Oh I've made boiled pork slices at home once before, of course it can't be compared with restaurants, but it's not bad. Now tell you what I do: 1 Cut the lean pork into slices and scratch it with starch. Put a little water. 2. the red pepper, pepper grain, onion, garlic, PI County bean sauce in a hot frying pan with the copy. Fry out the flavor after the water. Spiciness can be put according to personal taste.3. Put the washed greens first in the soup such as scalding, multiplied into a large bowl, and then into the meat cooked. Stir the meat with chopsticks to avoid sticking together. When the meat is cooked, pour the soup into the bowl. Put chili noodles and peppercorns on top of the meat. 4. Clean the wok, put oil in it and heat it up. Pour over the chili noodles and pepper grains! Another more detailed introduction: the local method of boiled pork slices is not difficult to do, it is the first boiled cabbage leaves spread on the bottom of the bowl, sprinkle two spoons of salt. Then put the beef soaked in cornstarch and egg white into the cabbage soup and continue to cook. As soon as the meat is browned, remove it from the bowl and spread it on top of the cabbage. Sprinkle the meat with chili pepper until you can't see the meat and cabbage, then add the peppercorns, freshly cut red pepper, and pepper. Heat half a kilogram of cooking oil in a pot over high heat. Add the oil to a bowl and allow the oil to cover the vegetables in the bowl. If you don't want to use the oil, add two tablespoons of the broth you used to cook the meat. Add two tablespoons of salt and mix well before eating. Oh, it's really good, try it at home. Boiled meat enamel bowl a large, mainly thermal insulation, but never microwave with a lunch box, I once made a bad one, a number of slices of meat, should not be too thin, should not be too thick, with water starch and a little salt and good, a number of leafy vegetables, such as cabbage, spinach, etc., pot of water to boil, put a little salt and ginger, thrown into the dish to cook seven ripe fish up in the bottom of the bowl, the dish on the yards of a layer of minced ginger and minced garlic, with the pot of vegetable broth and then boil the meat until cooked! The young should not be old, fishing up on the ginger and garlic, pot of soup poured into the bowl, the amount of just did not have to vegetables can be, meat and then code on the red chili pepper section (good-looking), red chili pepper (taste), peppercorns, have the conditions to put a bit of pepper better, the empty pot is hot, pour the oil, burned to boiling hot, Xu Xu uniformly splashed into the bowl can be, and listen to the sound of the sound of the sound of the sound of the sound of the sound of the sound of the sound of the sound of the aroma! I've made boiled pork twice in a row this weekend, and I've used all the ingredients I could find. The first time I used small slices of lean meat cut from the bone.
Reprocessing cut thinner on the line cut, remember to take salt and starch (I used the diamond powder) and a little bit of cooking wine marinade into the flavor. A few slices of cabbage (even the leaves with the help of all to be), garlic, ginger, no Pixian Douban with the Taiwan out of the "benzene tempeh" instead (that full of delicious, Chinese stores are sold); no chili pepper and so on, I used to fry the horse broken tofu mix instead.
And half a bowl of water, plus a spoonful of diamond powder (I do not have starch or water starch, and and and.)
That's all there is. Process: put the cabbage in the pot noisy until soft, only a little salt.
After soft are spread in a large bowl (to be a very large size bowl, or take a small pot instead of also into). Wash the frying pan, put garlic rice, ginger and chili beans stir fry, to stir fry the aroma, the half bowl of diamond dust mixed with water and stir well, pour into the frying pan.
Cover the lid until it boils. Pour the marinated meat into the boiling soup.
High heat, until the soup around the small white bubbles, watching the meat color becomes pinkish white, take the pot to cut a piece of meat, found that it is easy to cut off, quickly turn off the heat. Pour the whole pot with soup and meat into the container where the square cabbage was.
Then on top of the meat and sprinkle some dried chili pepper, horse broken tofu mix and garlic rice (garlic rice can be sprinkled horribly sprinkled). The pan is clean, pour in oil (I recommend the best vegetable oil), about 100 grams of it, so high heat, and wait until the surrounding are sizzling, feel very hot (but I did not wait until the smoke).
Well, lift the frying pan and pour it over the meat.
Gee, it really smells good. This is one of the most successful Sichuan dishes I've ever made.
I think it's also the easiest Sichuan dish to make.
I remember reading on the internet that the soup of boiled pork slices has the spiciness and heat of a hot pot to make it tasty.
It's true that the soup is hot and spicy. I'm not sure if it's a good idea, but I'm sure it's a good idea to make sure it's not a bad idea.
By the way, there is some chili oil in the black bean sauce, :PP so it makes the soup more spicy and tastier. I feel like it's a bit more controlled with the meat than with the beef.
After all, I'm not a chef :PP , and beef is rarely used. I'm not a chef, PP, and I don't do beef very often.
Besides, foot-and-mouth disease is so rampant nowadays, it's better to eat big meat.
The simple recipe for poached pork slices?
Ingredients: 200 grams of lean meat, 1 egg, 1 lettuce, 3 scallions, 1 small piece of ginger, 5 cloves of garlic, 1/2 tsp pepper, starch, 15 dried chili peppers, Note: discretionary ingredients, Seasoning: 50 grams of cooking oil, 1 tsp bean paste, 1 tsp salt, 1/2 tsp monosodium glutamate (MSG), Methods: 1. Wash the lean meat and slice it into thin slices, lettuce, ginger, garlic, wash clean and cut into pieces. 2. Put oil in the pan and heat, put ginger, garlic slices burst incense, add a little salt, monosodium glutamate, lettuce fried to the raw into a bowl, 3. Eggs into a bowl, leave the egg white, add cornstarch and beat well, put the meat slices into the egg mixture and mix well, 4. Pan to leave a little oil, burst the dried chili peppers, peppercorns, soybean paste, and add water and a little cornstarch thickening, and then put into the meat slices to cook through, sheng out and pour in lettuce, sprinkled with green onions can be.
Characteristics: spicy and refreshing, fresh and attractive. Chef's tip: The meat must be mixed with egg white and cornstarch before being put into the pot, and the cooking time should not be too long.
How to cook sliced pork in water
The most important thing to remember is to make sure that you can make the most out of your meal. How do you do boiled pork slices, how to do boiled pork slices is delicious 1, pork tenderloin cut into thin slices (against the grain cut) with marinade code flavor 15 minutes 2, garlic cloves, celery and some other vegetables you like to wash and cut into long sections 3, net pot of hot oil, 6 into the heat of the peppercorns and dried chili pepper knots, garlic slices, ginger, scallion knots, Pixian County soybean stir fry to taste.
Then mixed into the appropriate amount of broth or water, put the right amount of salt, boil, put the vegetables down a little hot on the fish up in a bowl. 4, the meat slid into the pot of water, set aside and spread out, after the raw fish up and put on the top of the dish just now, the soup in the pot also poured into a bowl, not too little to do not mo over the meat shall prevail. 5, sprinkle a relatively large number of pepper and dry chili pepper on the top of the meat, the right amount of Garlic and green onion spare.
Another pot, pour more oil, hot, pour on the meat slices can be.