Detailed introduction to home-style braised pork. Cuisine and functions: home-cooked recipes.

Taste: salty and sour. Technique: braised. Ingredients for making home-cooked pork: Ingredients: 1750 grams of pork.

Accessories: 1250 grams of pure potatoes, 200 grams of carrots, and 150 grams of onions.

Seasoning: 250 grams of red sauce, 2 bay leaves, 15 grams of refined salt, 1 gram of pepper, appropriate amount of vegetable oil, 500 grams of chicken broth (see this umami type). The characteristics of home-style braised pork: fragrant and refreshing, salty and sour. Teach you how to make home-style braised pork, how to make home-style braised pork to make it delicious. 1. Cut the pork into 2 cm walnut pieces, put them into a basin, sprinkle 5 grams of salt and pepper, mix well, and marinate to taste. Remove the roots and skin of the carrots, wash them together with the potatoes and onions, and cut them into 2 cm hob pieces. 2. After the pan is cooked, add vegetable oil and heat it until it is 70% hot. Add pork cubes, potatoes, carrot cubes, and onion cubes in sequence and fry them until browned. Add them to a colander to drain away the oil. Return the pot to the heat, add pork cubes, bay leaves, potato cubes, carrot cubes, and onion cubes, add chicken broth and a small amount of red sauce and bring to a boil, add salt, cover, simmer over low heat, and add Serve in soup plate. The recipe of Ukrainian-style braised pork and pickled cabbage rolls is introduced in detail, the cuisine and functions: Home-cooked recipes from other countries

Taste: Salty and sour Technique: Braised Ukrainian-style braised pork and pickled cabbage rolls Materials: Ingredients: Pork ribs 1500 gram.

Accessories: 250 grams of pig fat.

Seasoning: 1250 kilograms of shredded pickled cabbage (see the preparation of this dish), 10 grams of refined salt, 1 gram of pepper, 150 grams of cooked lard, 50 grams of flour, 750 grams of beef broth (see this umami type ). (Prepare toothpicks) The characteristics of Ukrainian braised pork and pickled cabbage rolls: fragrant and refreshing, salty and sour. Teach you how to make Ukrainian-style braised pork and sauerkraut rolls. How to make Ukrainian-style braised pork and sauerkraut rolls to make them delicious. 1. Remove the tendons from the pork spine, cut into 1 cm thick slices with a top knife, pat thinly with a meat pat, and sprinkle with salt. , pepper and marinate to taste, cut the fat into small pieces. 2. Place the marinated pork rib slices, put shredded sour cabbage in the middle and roll them into a roll, insert them tightly with a toothpick. Grill the pan, add oil and heat until cooked. Dip the inserted meat rolls evenly in flour, put them in the pan and fry until browned. Drain the oil with a slotted spoon, put the meat rolls into one layer in the pan, and sprinkle a layer of fat on top. Layer the fat slices in two layers in this way, add beef broth, bring to a boil over high heat, cover, and simmer over slow fire until the meat rolls are cooked and soft, take them out and remove the toothpicks, put them into a soup plate, and pour in the original meat rolls. The juice is ready. The recipe of German-style braised pork with apples, detailed introduction to the cuisine and its functions: Home-cooked recipes from other countries

Taste: Sweet and sour Technique: Braised German-style apple braised pork Ingredients: Ingredients: Clean pig hind leg meat 1750 gram.

Accessories: 1250 grams of Western-style mashed potatoes (see preparation of this dish), 5 grams of coriander leaves.

Seasoning: 750 grams of apples, 250 grams of onions, 3 bay leaves, 15 grams of refined salt, 1 gram of pepper, 750 grams of chicken broth, appropriate amount of vegetable oil. The characteristics of German-style braised pork with apples: sweet and sour, salty and delicious. Teach you how to make German-style braised pork with apples. How to make German-style braised pork with apples so that it is delicious. 1. Cut the pork hind legs into 2.5 cm walnut pieces, put them into a basin, sprinkle 10 grams of salt and pepper, mix well and marinate 1 Hour. Remove the roots, peel and shred the onions. Peel, core, stem and slice the apples. 2. When the pan is done cooking, add vegetable oil and heat until 70% hot. Add pork cubes and fry until browned, then add in a colander. Return the pot to high heat, add 100 grams of oil, add onion shreds, stir-fry until slightly brown, add bay leaves, apple slices, chicken stock, then add pork cubes and bring to a boil, cover, simmer over low heat, and cook the meat Drain all the soup and seasonings from the block, put it into a plate, pour the soup and apples into the pot into a puree, add salt, heat until soaked, pour it over the meat in the plate, and sprinkle with coriander leaves. become. Pour the mashed potatoes into a small dish and serve with it. Detailed introduction to how to make Singapore-style curry pork slices Cuisines and functions: Southeast Asian cuisine Home-cooked recipes

Taste: Curry flavor Technique: Braised Ingredients for making Singapore-style curry pork slices: Ingredients: 1500 grams of lean pork.

Accessories: 15 grams of coriander leaves.

Seasoning: 30g curry powder, 100g minced onion, 50g ginger, 50g fresh garlic, 0.5g pepper, 15g salt, 100g chicken broth, 250g apple, 100 raisins grams, 150 grams of cooked lard, 75 grams of flour. The characteristics of Singapore-style curry pork slices: strong curry, fruity aroma, salty and slightly spicy. Teach you how to make Singapore-style curry pork slices. How to make Singapore-style curry pork slices delicious. 1. Slice the pork, add 5 grams of pepper and salt, mix well and marinate. Peel and seed the apples, cut into 1cm pieces, remove the stems of the raisins and wash them. 2. When the pan is done cooking, add 50 grams of lard and heat until it is 50% hot. Add the marinated pork slices and stir-fry until cooked. Put it in a bowl. After the pan is cooked, add lard, add flour, stir-fry over low heat until fragrant and slightly brown, add minced onion, ginger, and minced garlic and stir-fry until fragrant, add curry powder and stir-fry briefly, add chicken broth, add Stew the fried meat slices over low heat for 20 minutes. Add the apple slices and raisins and simmer for another 15 minutes. Add refined salt, put it into a soup plate, and sprinkle with coriander leaves. Serve. Detailed introduction to the recipe of Italian fried pork and ham rolls Cuisines and functions: Italian meals Home-cooked recipes

Technology: Stewing Ingredients for making Italian fried pork and ham rolls: Ingredients: 1000 grams of pork ribs.

Accessories: 1000 grams of Western-style mashed potatoes, 100 grams of lettuce leaves.

Seasoning: 500g ham, 25g minced fresh garlic, 25g minced celery, 50g white sour wine, 10g refined salt, 1g pepper, appropriate amount of lettuce oil, 250g chicken broth (see This umami type). (Prepare toothpicks) The characteristics of Italian fried pork and ham rolls: rich wax aroma, fresh, salty and mellow. Teach you how to make pan-fried pork and ham rolls. How to make delicious pan-fried pork and ham rolls. 1. Remove the tendons from the pork spine, cut into 1 cm thick slices with a top knife, and pat flat with a meat pat. Cut the ham into large thin slices, sprinkle salt and pepper on each piece, add a piece of ham, roll them together, and insert them tightly with a toothpick. Sterilize and wash the lettuce leaves and put them on the bottom of the plate. 2. When the pan is done cooking, add lettuce oil and heat until 70% hot. Add tightly inserted ham rolls, fry until browned, and drain the oil with a colander. Return the pot to high heat, add minced garlic and celery, sauté with remaining oil until fragrant, add white sour wine, add chicken broth, add meat rolls and bring to a boil, switch to simmer, cover and simmer until cooked , the soup tightens. Remove the toothpicks from the meat rolls, place them on a plate on lettuce leaves, and cover with remaining juice. Transfer the mashed potatoes to a small dish and serve with the meatloaf. Detailed introduction to the recipe of mustard pork shreds Cuisines and functions: Home-cooked recipes Refreshing cold dishes Refreshing cold dishes Refreshing cold dishes

Taste: Mustard flavor Technique: Mixing Materials for making mustard pork shreds: Ingredients: 2000 grams of pork hind leg meat.

Accessories: 250 grams of onions, 100 grams of lettuce leaves.

Seasoning: 50g mustard, 10g sugar, 5g vinegar, 10g Worcestershire sauce, 10g salt, 1g pepper, 50g lettuce oil, 25g pork soup, 50g carrots , 50 grams of onions, 50 grams of celery. The characteristics of mustard pork shreds: spicy mustard, salty and refreshing, with a sweet and sour aftertaste. Teach you how to make mustard pork shreds. How to make mustard pork shreds to make them delicious. 1. Wash 50 grams each of carrots, celery, and onions, remove the roots, slice the carrots and onions, cut the celery into sections and pat loosely, put it into the pot, and add Bring water to a boil, add pork and bring to a boil, remove foam, cover, cook over low heat, and let cool. Remove the pork, drain the soup, and cut into 0.3 cm thick and 5 cm long shreds. Peel 250 grams of onions, wash and cut into thin strips, and put them into the pot together with the pork shreds. 2. Put mustard, sugar, vinegar, Worcestershire sauce, refined salt, pepper, lettuce oil, and pork soup into a bowl and mix well into a small saucepan. Pour into a basin and mix well with shredded pork and onion. Wash the lettuce, pat it dry and put it on a plate. Add the mixed onion shreds and pork shreds into a mound shape and serve.

The recipe of braised pork introduces the cuisine and functions in detail: home-cooked recipes and private dishes

Ingredients for braised pork: Main ingredient: 400 grams of raw pork tenderloin

Accessory ingredients: appropriate amount of lettuce

Seasoning: (A) a little each of refined salt and pepper; (B) half a tablespoon of sugar, half a cup of soy sauce, 2 tablespoons of wine, a little onion (mash), ginger (root), carrot (mash), green onions Teach you how to make braised pork in an appropriate amount. How to make braised pork so it is delicious. Operation: ① Use a fork to pierce five or six holes in the meat, add seasoning (A), and tie it tightly with cotton rope.

③ Soak the meat in the evenly stirred seasoning (A) for a long time, turning it up and down with chopsticks. ③Place the meat in a bamboo cage or mesh specially designed for microwave ovens, without covering it with microwave film, and turn for 1 minute. ④ Take it out, turn it up and down, and apply the marinade with a brush. Turn it for another 6 minutes. You need to apply it a few times in the middle. ⑤ Take out and cut into thin slices, then garnish with vegetables. The recipe of wild boar in sauce is introduced in detail, the cuisine and functions: Braised pickles

Taste: Salty and umami Process: Wild boar in sauce Ingredients: Ingredients: 2000 grams of pork leg

Seasonings: 100 grams of salt, 150 grams of soy sauce, 10 grams of white sugar, 10 grams of sugar color, 20 grams of sesame oil, 5 grams of green onions, 5 grams of ginger, 5 grams of garlic (white skin), 5 grams of peppercorns, 3 grams of star anise, 3 grams of cinnamon , 3 grams of cloves, 3 grams of licorice. Features of wild boar in sauce: salty flavor, crispy texture, golden red color. Teach you how to make wild boar in sauce. How to make wild boar in sauce so it is delicious. 1. Cut wild boar into 250g pieces, soak in cold water for 5 hours, take out, boil in boiling water for 10 minutes, take out and wash. .

2. Add 2 kilograms of soup into the pot, add the wild boar inner pieces, bring to a boil over high heat, add refined salt, soy sauce, sugar, meat bag (scallions, ginger, garlic, pepper, aniseed, cinnamon) , cloves, licorice).

3. Cook over slow fire for about 3 hours, add sugar, cook for a while, take out the meat, drain the miso soup, and place on a flat plate; let it dry for a while, then smear the meat surface with sesame oil while it is hot and serve. . Tips for making wild boar in sauce: Prepare 2000 grams of soup (cooked chicken or duck soup). The recipe of mushroom and lean pork soup is introduced in detail, the cuisine and its functions: Recipes for nourishing qi and nourishing the body, nourishing yin recipes, recipes for strengthening the spleen and appetizing, recipes for anemia

Taste: Salty and umami Process: Cooking Mushroom and Lean Pork Soup Ingredients: Main Ingredients: 100 grams of mushrooms (fresh mushrooms), 100 grams of pork (lean)

Seasoning: 3 grams of salt, 1 gram of MSG. Teach you how to make mushroom and lean pork soup. How to make mushroom and lean pork soup so it is delicious. 1. Wash the lean pork and cut into thin slices;

2. Put the pork slices into a soup pot and add an appropriate amount of water;

3. Boil over high heat and skim off then use low heat to boil;

4. Wash the fresh mushrooms and cut them into pieces;

5. When the meat is cooked, put it into the pot Medium, cooked;

6. Season with refined salt and MSG and serve.

Tips - Health Tips:

1. Mushrooms are the fruiting bodies of mushrooms from the family Agaricaceae;

2. Sweet in taste, cool in nature, Spleen and Stomach Meridian, functions to invigorate the spleen and appetizer;

3. Lean pork, sweet, salty, and mild in nature, enters the spleen, stomach, and kidney meridian;

4. Functions to nourish yin and moisturize dryness , can cure thirst and weight loss;

5. The combination of the two substances can effectively nourish yin and moisturize dryness, strengthen the stomach and spleen;

6. Treat leukopenia , chronic hepatitis and other diseases, it has a good auxiliary therapeutic effect.