Ingredients: lean pork, oil, salt, soy sauce, sugar, pepper water, vinegar, monosodium glutamate, starch, green onion slices, minced ginger, garlic slices, tomato sauce.
Method: 1. Cut the meat into large slices one and a half thick, boil it with boiling water, drain out the purified water, and mix it with thick starch paste.
2. Use a bowl to add soy sauce, sugar, vinegar, salt, monosodium glutamate and pepper water to make a clear juice and set aside.
3. Sit on a spoon and heat the oil until it is 70 to 80% hot. Stretch out the meat slices one by one and fry them in the oil until golden brown. Take them out. When the oil temperature rises to 80 to 90% hot, fry the meat slices again.
Remove the purifying oil.
4. Leave the base oil in the original spoon, simmer the pot with onions, ginger and garlic, add the meat slices, cook in the right clear juice, quickly remove the spoon and put it on a plate.
Note: Cook with less juice and quickly so that there is no juice in the finished dish.
Do not add starch when preparing the juice.
How to prepare sweet and sour sauce: Take a small amount of the prepared juice with a small spoon, add some water and take a sip. If it is sour, add sugar, if it is sweet, add vinegar. When making pot-wrapped pork, if there is no tenderloin, you can use bottom meat, and usually you can make it at home.
To eat, six taels of meat is enough.
Sugar needs 2 taels, vinegar needs 9 taels, also 2 taels. The main thing is to fry the garlic in the pot. Add the sugar and stir-fry until it almost becomes a pulp. Then add the vinegar and tomato sauce. Think about it in the pot.
Vinegar is sweet. You can pinch it with your fingers. When you taste it, be sure not to smell it. Finally, use starch and never use flour!! Tomato sauce oxtail soup Ingredients: 1000 grams of oxtail Ingredients: cabbage, carrots,
Onion seasoning: tomato sauce, salt, MSG Preparation method: Cook the oxtail in a pressure cooker, then make soup with cabbage, carrots and green onions.
Features of the dish: a combination of Chinese and Western tastes, sour, sour and sweet. How to cut crabs in tomato sauce? Cut the crabs and wash them, squeeze out the water, marinate them slightly with salt, MSG and cooking wine for 10 minutes. Add some flour or dry starch to the place where the meat is.
Fry in the oil until golden brown, take it out, put the tomato paste into another pot, stir well and stir-fry until fragrant, then add a small amount of water, then add sugar, MSG and white vinegar to taste until the sweet and sour taste is suitable for your taste.
Add the fried crabs and simmer for a while and cover with water starch.
Ready to serve.
Ingredients for Herring in Tomato Sauce: Three pounds of herring (it takes a long time to make one time and it’s a bit annoying, so I made a lot at once and put the rest in the refrigerator) Note: Herring is a kind of sea fish. It contains a lot of oil and has many thorns and is delicious.
Suitable for tomato sauce salad.
Ingredients: tomato sauce (a bag of tomato sauce can be used, but it doesn’t taste as good), two tomatoes, onions, ginger and garlic (not too little, there will be more fish), a bottle of beer, Sichuan peppercorns, aniseed, salt, sugar
, dark soy sauce, and Korean boxed hot sauce with bay leaves (you don’t have to have these two).
Method: Wash and cut the herring into sections and drain, cut the tomatoes into small pieces, flatten the ginger, cut the green onions into sections, and slice the garlic.
Put the frying pan on fire, wipe the pan with ginger slices (to prevent fish from sticking to the pan), add oil, heat it up, add aniseed and peppercorns to cook until fragrant, add herring segments, onions, ginger, garlic, and a quarter bottle of beer (
There is a lot of fish (to avoid burning the pot), tomatoes, and tomato sauce (as much as one bag of tomato sauce), stir-fry for a while, then pour in the remaining beer, sugar, salt, dark soy sauce (for coloring), bay leaves, and Korean hot sauce.
After boiling the pot, adjust the taste, pour the fish and soup into the pressure cooker, cover the pot lid and valve, deflate the heat for two to three minutes, then reduce the heat to low, simmer for half an hour, and you will smell the aroma wafting out. Wait for the pressure cooker to cool down.
After the gas stops deflating, open the lid and a pot of herring with tomato sauce is ready. Even the spines are crispy. It is delicious and nutritious. It is very suitable for children. The remaining fish soup is also delicious.
, my son uses it to mix rice and dip steamed buns to eat.
Key points: 1. There must be enough beer. If it is too little, you can add more. It must cover the fish. Otherwise, the pressure cooker will work for a long time and the pot will be burnt, and the fish bones on it will not be crispy.
2. The time must be half an hour. There were times when I was in a hurry and the time was less than half an hour. As a result, the thorns were not crispy and the taste was not satisfying.
3. Salt must be appropriate, not too much, otherwise it will be salty and affect health.
Ingredients for making tomato sauce steak: 4 pieces of steak (about 200 grams), 4 tomatoes (chopped), and 1 onion (chopped).
Accessories: 1 tablespoon tomato juice, 1 teaspoon perilla.
2 tablespoons of oil.
A: 1 tablespoon of brandy, 1 teaspoon of salt, and 1 teaspoon of pepper.
B: 1 tablespoon of sugar, 1 teaspoon of salt, 1 tablespoon of corn flour, half a teaspoon of pepper, and 1 tablespoon of minced coriander.
[Meishijie] Preparation method: 1. Grease a frying pan with 1 tablespoon of oil, and preheat at high power for 5 minutes. Add the steak seasoned with ingredient A, fry each side thoroughly, and reheat at high power for 1 minute on each side.
2. Grease a frying pan with 1 tablespoon of oil, preheat at high power for 4 minutes, add onions and tomatoes and stir-fry, then heat at high power for 1 minute, add ingredient B, in which corn flour needs to be mixed thoroughly with 1/4 cup of boiling water, and perilla.
Mix well with tomato juice, heat on high power for 2 minutes, take out and pour over steak noodles.
3. Sprinkle with chopped coriander, set aside for 5 minutes and serve.
Features: Salty, sweet, spicy, Western taste.