Taste: Sweet technology: fried pork floss. Ingredients: Ingredients: 250g pork leg.
Seasoning: 50 grams of sugar, 70 grams of yellow wine and 50 grams of red distiller's grains will teach you how to make floss. How to make the meat floss delicious? 1. First, clean the pork leg, cut it into small particles, put it in boiling water, then take out the meat particles and drain the water for later use.
2. Stir-fry sugar, wine, red distiller's grains and lard in another pot, then stir-fry the meat together, add a proper amount of clear soup, and cook with slow fire until the meat becomes paste.
3. Boil the juice gradually, then stir-fry with low fire until the soup is dry and the meat becomes loose. Take it out and let it cool. Pay attention to the low temperature when frying meat to avoid frying meat. "The Practice of Home-cooked Dried Pork" introduces in detail the practice and efficacy of this dish: private kitchens, recipes for young people and recipes for the elderly.
Taste: Salty and sweet technology: pork floss made by speculators. Ingredients: Ingredients: 500g pork (lean).
Seasoning: 3 grams of soy sauce, 2 grams of salt, 50 grams of sugar, 3 grams of ginger, 3 grams of onion, 3 grams of cooking wine and 2 grams of monosodium glutamate. Domestic floss is characterized by fluffy fiber, elasticity, golden color, crisp and soft, pure flavor, oily but not greasy. Teach you how to make homemade floss and how to make it delicious 1. Raw material treatment: clean the lean pork with blood, cut it into pieces about 2 cm and put it in the pot.
2. Boil: add a little water to boil, then add soy sauce, refined salt, cooking wine, ginger slices and onion segments and cook for 5 to 6 hours with slow fire. When the soup is slightly dry, break the meat with a shovel.
3. Roast and stir-fry: Heat a wok with a small fire, pour in minced meat and stir-fry repeatedly. When it becomes anhydrous minced meat, sprinkle with sugar and monosodium glutamate, and continue to stir-fry until the minced meat is fluffy. The practice of Pingdu beef floss introduces the cuisines and their functions in detail: Sichuan youth recipes, athletes recipes, spleen-strengthening appetizers recipes and malnutrition recipes.
Taste: Fragrant technology: Roasted Pingdu beef floss. Ingredients: Ingredients: 5000g beef (thin).
Seasoning: 400g of sugar, 30g of white wine, 700g of white soy sauce and 50g of ginger. Pingdu beef floss is characterized by golden color, rich taste, long fragrance and sweetness, which is similar to pork floss and not higher than chicken floss. It can be called a cooked food. Teach you how to make Pingdu beef floss, and how to make Pingdu beef floss is delicious. 1. Select materials; Select fresh bovine hind leg meat, remove the tendon head and oil film, wash it with clear water to remove blood stains, boil it in boiling water, skim off oil stains and foam, and replace the water.
2. boiling; Fresh beef (100 kg) is boiled with 30-35 kg of water, and then soaked in oil. After the bubbles are exhausted, add ginger slices and salt and cook for about 3 hours, so that you can hold the meat with chopsticks, shake it into silk, and skim off the oil and scum on the juice. Then scoop up the liquid, leaving only a little in the pot, pick up all loose blanks or residual bones, oil tendons and sundries, and pat all loose blanks into filaments with a spatula. Then pour the raw juice into the pot, add 2 kg of soybean oil and boil, and skim off the floating juice while cooking. After 30 minutes, add distiller's yeast, decompose the oil, and continue skimming for many times. Then add sugar and stew until the soup becomes dry and oily.
3. Roasting and kneading: take the beef out of the pot, put it in a bamboo dustpan, put it on the mouth of the pot, slowly dry the water with the residual fire of the original stove for about 65,438+02 hours, loosen the pot with a wooden trapezoid washboard, remove the meat head and impurities, and cool it to get the finished product. The finished product rate is 30% to 35%, packed in boxes, bottles, cans and plastic bags, and stored in a dry place for 3 months. The practice of beef floss (2) introduces the cuisine and its effects in detail: the recipe of tonifying qi and blood, the recipe of nourishing, the recipe of invigorating spleen and appetizing and the private cuisine of malnutrition.
Taste: Sweet technology: roast beef floss (2) Material: main ingredient: 5000 grams of beef (lean meat).
Accessories: 750g of chicken.
Seasoning: sugar1500g, wheat flour1750g, salt150g, peanut oil 300g, soy sauce 750g, star anise15g, pepper 5g, monosodium glutamate 50g and clove10g. Teach you how to cook beef floss (2) How to cook beef floss (2) It's delicious 1. Choose ingredients; Choose tender tenderloin, flat meat, monk's head, fat cover, cucumber strips and other lean meat, remove bones and muscles, outer fat, and cut into small squares along the silk.
2. Boiling: put the cut beef and 65,438+0 chickens into a pre-cooked pot, after the water boils, skim off the foam, add clove, pepper, star anise, onion, ginger, soy sauce and other materials, cook for about 65,438+0 hours, take out the chicken, and cook the remaining beef again for 65,438 hours. Take the pearl soup out of the pot and filter the residue for later use.
3. Soup collection: Tear the beef out of the pot into shredded pork along the fiber, stir-fry it with some original soup in the pot, add monosodium glutamate, sugar and fine salt when the soup is completely collected, and continue to stir-fry it with slow fire until the soup is completely collected.
4. Stir: After the shredded beef (velvet) is completely cooled, add peanut oil, Fuqiang flour and sugar, mince it with a meat grinder and stir it evenly.
5. Stir-fry: after picking loose beef floss, put it in the pot, stir-fry for 2 to 2.5 hours with low fire, and stir-fry until it is brown and crisp, which is the finished product.
6. Packaging: The finished product is placed for about 65,438+00 hours to dissipate heat after being taken out of the pot. When the temperature drops to 65,438+05-20℃, it is made into granular floc by granulator, and then packed in plastic bags, which can be stored for 65,438+0 to 2 months. "The Practice of Fish Flocking" introduces the cuisines and their effects in detail: the recipes of invigorating qi and blood, nourishing, invigorating spleen and appetizing, and the private cuisine of malnutrition.
Taste: This taste is salty and fresh. Technology: grilled fish pine. Ingredients: Ingredients: 800g herring.
Seasoning: cooking wine10g, onion10g, ginger 5g, salt 5g, soy sauce10g, sesame oil10g, sugar10g, peanut oil10g. Features of fish floss: fresh and delicious, soft and tender. Teach you how to make fish floss, and how to make fish floss is delicious 1. Scaled herring, head and tail removed, cut into two pieces, washed, put in a bowl, and add yellow wine and refined salt; Rooted onion, washed, half chopped and half cut into sections; Wash fresh ginger and cut into pieces, and cut half into powder; Put the onion and ginger slices into a fish tank, put the pot on the fire, steam them over high fire, take them out of the fish tank after steaming, take out the onion and ginger slices, remove the fishbone, peel off the fish skin at the same time, and pour the fish into a clean cloth bag and squeeze them dry.
2. Heat the wok on the fire, pour in sesame oil, add chopped green onion, Jiang Mo, soy sauce and sugar when the oil is hot, and stir-fry into sauce.
3. Heat the wok on a big fire and pour in peanut oil to make the bottom of the wok covered with oil. When the oil is hot, put the fish in the pot and spread it out. Bake slowly with slow fire and stir fry constantly. When the water is dry and the fish fiber becomes fluffy, quickly pour in the sauce made of Jiang Mo, chopped green onion, white sugar, sesame oil and soy sauce, stir-fry until it is dry, and then take it out of the pot to cool.
Pie-food phase grams:
Herring: herring should avoid eating with plums; Black herring should not be fried in beef or sheep oil; Do not eat with Schizonepeta, Atractylodes macrocephala and Atractylodes lancea.
The practice of fish floss (10 months) introduces this kind of food and its efficacy in detail: children's recipes.
Fish floss (10 month) Material: main ingredient: fresh fish 1 strip (about 750g).
Accessories: 40g of peanut oil, 05g of 65438+ soy sauce, 3g of refined salt, 4g of sugar and 3g of cooking wine. Fish floss (10 month) features: salty and sweet, rosin, melt in the mouth. Teach you how to cook fish floss (10 month), and how to cook fish floss (10 month) is delicious (1). Remove scales and internal organs, clean the fish, steam in a pot, remove bones and peel for later use.
(2) Put the pot on a low fire, add peanut oil, put the fish in the pot and fry it while baking until it is crisp, add refined salt, cooking wine, soy sauce and white sugar, and stir-fry for a few times to get fish floss. Production key: when frying fish floss, the fire should not be too big, and it should be roasted while frying. This dish is suitable for babies over 10 months.