"Chinese sliced meat" should be "slippery sliced meat". What I understand is a kind of food made of sweet potato flour here.

It is called "Sliced Meat" because the surface of the sliced meat is covered with a layer of sweet potato powder, and the hot water immediately turns into a glittering and translucent appearance. Chopsticks are difficult to clamp and the entrance is slippery, so it is vividly called "Sliced Meat".

In addition to sliced meat, we also make sliced fish and meatballs, most of which are used to make soup with seasonal dishes. Eating meat and drinking soup is very popular among people. Now I strongly recommend pea smooth broth, tender peas, smooth meat slices and fresh soup. Everything is just right.

Sliced pork has no strict requirements on the choice of meat, but considering that old people and children like fat meat and young people like thin meat, it is better to choose the pork belly with fat and thin, taking into account everyone's preferences.

sweet potato flour is preserved with large particles, so it is better to roll it into fine powder with a rolling pin in advance, for the sake of taste requirements and uniform wrapping. Those without sweet potato flour can be replaced by other starches.

in my mind, it is the best choice to make soup with slippery meat and seasonal dishes. As mentioned above, everything is just right together.

No matter peas or slippery meat, they are not suitable for thick oil red sauce, and the small fresh route is more in line with their temperament. Therefore, it is enough to add salt to the seasoning and soy sauce with extremely fresh taste. I think lard is the best choice for cooking, which can enhance the fragrance, increase the thick taste and keep the green color of peas, killing three birds with one stone.

it's not "Chinese sliced meat", but "slippery sliced meat". Our hometown is called Mang Sliced Meat, which is a lean broth with starch to paste lean meat and then boiled in soup. Because the surface of the sliced meat is covered with starch, the taste is very smooth and tender, so it is called Sliced Meat. Our hometown banquet not only has this sliced meat, but also sliced fish. The method of hanging paste is the same as that of sliced meat, but the seasoning of soup is different. Sliced pork is a dish with no excessive seasoning and complicated cooking. It is simple, delicious and tender, and is very popular. Let's share the practice of sour appetizing sliced meat:

Step 1: First, shred the ginger, cut the scallion into pieces, put them in a bowl, and soak them in a little warm water for a while. Then clean the pork tenderloin, remove the fascia, and then cut it into thin slices and put it in a big bowl.

step 2: add a proper amount of salt and cooking wine to the sliced meat, then add a proper amount of sweet potato powder, pour the ginger and onion water into the bowl, and stir well for later use.

step 3: clean the tomatoes and make a cross knife on the top. Then pour boiling water and soak for a while. Tear off the tomato skin, remove the pedicle and cut into pieces.

step 4: add oil to the hot pot, add tomatoes and stir-fry to get soup, add appropriate amount of water, and cook until the pot is bubbling, then change to medium heat and start to add meat slices.

Step 5: Push the sliced meat with a spoon to prevent the sliced meat from sticking together. Add a proper amount of salt, pepper and chicken essence to the soup, and sprinkle with chopped green onion after taking out the pot.

Be sure to use pure sweet potato flour. If you use sweet potato flour mixed with flour, it will easily lead to paste failure, and the soup will become batter soup. In our hometown, we also like to cook sliced meat with loofah and ladle in summer, and it is especially popular for children to cook sliced meat with pea rice and ham sausage in spring. In winter, you can put some seasonal vegetables to cook sliced meat, but cooking sliced meat with these ingredients pays attention to refreshing soup. The easiest way to make the soup fresh is to put the pasted meat slices in clear water first, and then take them out and soak them in cold water after they are set. Re-start the pot to prepare seasoning and soup. When the water boils, add the sliced meat and boil it.

When I saw this problem, I first thought of my aunt, a very particular old man. Although it is over sixty, the food made by ordinary people is really inferior. It's refreshing to make sliced meat, and the soup is not turbid at all. My aunt taught me not to put eggs in the paste for sliced meat, but it's not refreshing to put egg soup. You can't wait for the water to boil before eating the meat slices. When the pot begins to bubble, start eating the meat slices, and don't heat them too much, so as to avoid the taste of the meat slices in front getting old after being cooked for a long time.

Sliced pork is generally made of tender raw materials, such as pork, mutton, beef, tenderloin of chicken or fish.

"Slippery" is not a cooking technique, but a manipulation technique. In my cooking experience, sliced meat can only be regarded as a semi-finished product, and it can be combined with "frying" in cooking techniques to make fried fish fillets. Combined with "stir-fry", it can be made into slippery slices of meat, or it can be made into famous Sichuan dishes, such as boiled slices of meat and boiled beef.

There is still a traditional famous dish called Sliced Pork in Tai 'an. You must prepare the sliced pork before making the sliced pork. Let me introduce the method of this dish, and introduce the method of making sliced meat in detail, and then summarize some tips when making it. Welcome to the topic for reference.

raw materials and seasonings:

pork belly, fungus, cucumber, sweet potato starch, eggs, onion and ginger.

Start cooking:

Step 1: Cut 311 grams of pork belly into thin slices, soak the blood and drain the water for later use.

Step 2: Put the pork belly into a pot, add 5g of salt and a little cooking wine, stir until the surface of the pork slices is gummed, add 111g of clear water, stir until the meat slices are strong enough to absorb all the water, then beat in an egg white and mix well, finally sprinkle in 31g of sweet potato starch and mix well, then pour in a little salad oil and leave for 15min.

Step 3: Cut 51 grams of cucumber into rhombic slices, 31 grams of water-borne fungus into small flowers, and 111 grams of winter bamboo shoots.

Step 4: Add 4 Jin of clean water to the pot, and bring it to a slight boil. Add the meat slices one by one, keep the fire low, and slowly raise the meat slices and float them, then take them out. Slightly blanch the auxiliary materials and put them on the sliced meat.

Step 5: Heat the pan, add 31g of peanut oil, 5g of chopped onion and ginger, stir-fry until fragrant, add 311g of broth, add salt, monosodium glutamate and pepper to taste, add main auxiliary materials, boil again to adjust the taste, and pour a little pepper oil out of the pan.

1. Q: Don't all sliced meat use tenderloin?

a: I think it's better to use pork belly to make sliced pork, and some of them are made of tenderloin.

2. Q: Should it be called Sliced Meat? Is it the same as walking?

a: stir-frying is a cooking technique. This slip just means that the taste is very slippery. I think the correct one should be to slip the sliced meat. However, some recipes are indeed used more often, such as the famous northeast dish "You rou Duan".

3. Q: Why do you use sweet potato starch for sizing? Can't corn starch work?

A: Personally, I think sweet potato starch can increase the lubricity of meat slices and make the prepared meat slices more transparent. Sizing with corn starch is also ok, but it is best to use oil before operation.

4. Q: Is there a water slide method and an oil slide method for the sliced meat?

a: according to the processing methods, the sliced meat can be divided into oil sliding method and water sliding method. I personally think it depends on the cooking techniques used. Slip-frying is made on the basis of stir-frying. There is more soup, and the taste requires the soup to be fresh, so I think the slip-frying method should be more water-sliding, while the requirement of stir-frying is not so high, as long as it is bright, soft and tender.

1. Slice sizing is based on the principle of penetration, and the process is generally slow. After sizing, the sliced meat should be left for 15 minutes to half an hour, and then processed.

2. When sizing, the action must be gentle to prevent the raw materials from being broken. At first, the action should be light and slow, after entering the water. Move a little faster, and use mechanical friction to promote the penetration of slurry.

3. The amount of starch is insufficient, so it is difficult to form a complete protective film on the surface of meat slices. Too much starch is easy to cause adhesion. Therefore, the best standard of starch is that no meat lines can be seen on the surface of the meat slices after heating.

4. Slice the meat as thin as possible, or you can use the pork belly with skin to make it taste stronger. Don't be too fat when using pork belly. A little fat tastes the best.

5. if you use the water sliding method, you should have more starch when sizing, and a little less water. And thoroughly stir hard, so that it is not easy to shed pulp when water slides. When the water slides, the amount of water in the pot must be sufficient. If the soup is clear after the sliced meat slides, it means that the sizing is qualified. If the soup is turbid, it means that the sizing is unqualified and the finished dish is not smooth and tender.

6. When placing the sliced meat, spread out the rolled sliced meat before placing it, so that the sliced meat is mature, consistent and full.

7. The water should be slightly boiled when the meat slices are placed, and the temperature should not be too low. If the temperature is low, the pulp will be easily removed.

8. For the specific methods of broth, please refer to my question and answer "How to cook broth" on July 23rd, and I won't repeat it here.

Sliced pork is really a delicious home-cooked dish. As long as I follow my operation process and making tips, it will be much easier to make sliced pork first. Little friends who like to start work have time to give it a try.

knowing what sliced meat is, let's talk about how to make sliced meat. In the previous answer, I shared how to make sliced pork with pork. Sliced pork can be fried and cooked, but fish can only be cooked. Today, I will share with you how to make sliced meat with fish.

required ingredients: one catfish (more than one catty is appropriate), one cabbage, one egg, two chives, three slices of ginger, about 25g of sweet potato starch, two spoonfuls of cooking wine, proper amount of edible salt, a little cooking oil and sesame oil.

step 1: peel off the cabbage heart, clean and tear small pieces, and clean the chives. Cut the scallion into sections, and beat the scallion leaves into knots for later use.

step 1: let the vendor kill the catfish and come back to clean it. Gently cut the catfish back with a knife and slowly peel off the fish on both sides. Then the oblique knife is changed to cut into four or five cm thick thin slices, and the fish head and bones are reserved for use.

step 2: put the fish fillets in a basin, add cooking wine, starch, egg white and a little edible salt, repeatedly grab them evenly by hand, and leave them for 11 minutes to marinate.

step 3. Start a hot pot. Add a little cooking oil, put down the ginger slices when the oil is hot, saute the scallions until fragrant, and add the fish heads and bones for frying. Add water and bring to a boil. Drop the fish slices one by one, cover the pot and boil. Remove the fish bones (adults can eat them without removing them), add the cabbage heart, boil the onion leaves over medium heat for five minutes, and add edible salt to taste. Put it in a pan and pour a little sesame oil on it, and the smooth and refreshing fish fillets will be finished. * _ *

Tip: You can put the soup and vegetables together. If you want to look good, just take out the vegetables and fish fillets and put them on a plate.

Hello, I'm Lan Chan Shi Ji, winner of Qingyun Plan in the field of food, and I'll answer your question.

Actually, there is no such dish as "Chinese sliced meat". You should remember it wrong. It should be called Sliced Meat. The so-called slippery is also a traditional cooking method in China. Simply put, it is the practice of marinating the meat slices and blanching them in unboiled water.

(Sliced pork with soup in Luoyang water mat is a dish with slippery meat)

Generally speaking, sliced pork with slippery meat is rarely a dish alone. Either stir-fry with other raw materials to make dishes, or directly make soup. Before the Northern Song Dynasty, there was a shortage of vegetable oil. Generally, meat slices were boiled directly with water, so they slipped beside the word water. In the Northern Song Dynasty, the large-scale planting of rape increased the output of vegetable oil sharply. At the night market in the capital of Tokyo, you began to use oil-boiled sliced meat. It is more tender and fragrant than water skiing. It is also a common method to skate meat now.

(Fuding sliced meat is also a dish made of slippery meat)

But besides water and oily, there is an uncommon method of slippery meat. That's honey slip. First, honey and maltose are melted by adding proper amount of water, and then the meat slices are cooked in honey water, which is called honey slip. This method has disappeared now, and it is a common method of sliding meat in Taoist health preservation. Here are three ways to skate.

(Sliced Pear, a famous Taoist dish)

It should be "Sliced Meat", right? It is also possible that the place is called differently, and the slippery meat slices are called Chinese meat slices.

how to make sliced meat? Let's talk about slippery meat slices first. There are two kinds of slippery methods: water slippery and oily slippery. The principle of cooking is the same. Use hot oil or hot water to let the meat protein just solidify, which is called "broken life" in vernacular Chinese. The practice and steps are as follows:

Step one, meat without skin, beef, mutton, pork and chicken breast can be used.

Step 2, cut the slices and marinate them with cooking wine, salt and cornmeal for 11 minutes. Egg whites can be added if the dishes are required.

Step 3: Boil the water smoothly, put the meat slices one by one, float them out and soak them in cold water for later use.

the fourth step, when the oily oil is boiled and the smoke has not yet started, add the meat slices, slide them away and pick them up for later use. There is also a simple way to be oily. Pour the meat slices into the oil when it is hot, slide the oil to keep the meat slices out of the pan, then stir-fry the side dishes, and then mix them into dishes.

Sliced pork is usually cooked in two dishes: fried pork slices and stewed pork slices soup. It's a common household practice, but it's just slippery meat into the dish, which tastes tender and smooth, easy to taste, and has a unique taste. But also reduce oil fume pollution and is beneficial to kitchen hygiene.

There are many ways to cook Chinese dishes, such as stir-frying, boiling, steaming, frying, stewing, stewing, roasting, etc. The purpose is to make the dishes mature and reflect the key points of color, aroma, taste and shape. Slippery is one of the practices of Tang. Tang, divided into anxious Tang, soft Tang, slippery Tang. Slippery, mostly water slippery, but also oily. Mainly small raw materials such as chips, blocks, strips, silk and diced. Take the sliced meat as an example. First, marinate the sliced meat with seasoning to make it tasty, then mix it evenly in the paste made of egg white, starch and salt water. When it is slippery, the water should be boiling but not boiling. When it is oily, it should be heated in a hot pan to cool the oil. When the oil temperature reaches 41%, the sliced meat will be taken out immediately when it becomes discolored, curly, bright and tender, and the oil will be drained. First, the side dishes will be added. When cooking cold salad, you can use oil slippery or water slippery, and then drain it.

when you say "sliced meat", you should mean "sliced meat"! !

Sliced pork is a series of Sichuan dishes. This home-cooked sliced pork is tender, rich in ingredients, nutritious and refreshing, suitable for all ages! !

Sliced pork:

Prepare ingredients: pork tenderloin, fungus, cucumber, carrot, coriander, egg, green onion, white vinegar, white pepper, cooking wine and starch.

1. Wash pork tenderloin and slice it with a new knife.

2. After the meat slices are cut, put egg white, proper amount of salt, cooking wine, starch and a little water, grab them evenly and marinate them for a few minutes.

3. Soak the fungus in advance and tear it into small pieces, cut the cucumber into small pieces, dice the carrot, and blanch it with boiling water to control the water for later use.

4, put cold water in the pot to boil, put the marinated meat slices into boiling water one by one and smooth them, take them out with a colander, float them in clear water and pick them up for later use.

5. Heat the oil from the pan until the oil is 61% hot. Stir-fry the scallion, carrot, cucumber and fungus for a few times. Pour the sliced meat into the pan and stir-fry. Pour in the starch juice, sprinkle with pepper and drizzle with sesame oil.

6. Finally, sprinkle coriander on the pan to get the

slippery meat, which is what we usually eat.

Slippery meat is tender. We cook local dishes with a dish called Slippery Meat Zan Zi, which is stewed with Slippery Meat and Zan Zi. We must use chicken soup or broth.

The meat we use is the pig's front meat. Kick off the fat meat and slice it. Wash the blood with running water. Choose sweet potato powder, which is sold in vegetable markets and supermarkets. Marinate the meat slices in a pot with salt, then add the sweet potato powder and beat it with a wine bottle. Beat the sweet potato powder into the meat and combine them into one. After the meat is beaten, add the eggs and stir well. Boil the water one by one in the pot.