2. Then, cut into small pieces, put a little oil in the pan and fry until both sides are yellow. It is best not to burn too much, otherwise it will not be cooked easily.
3. Add some water and salt to the mashed garlic and adjust the juice.
5. Put the stew on the plate and hand over the juice.
I read it on the post bar myself. It doesn't seem authentic, but I tried it and it's not bad! Daojiaer Sam sun braised pork
Ingredients: 25g sea cucumber, 50g shrimp, 50g spiral slices, 600g stew (starch stew), sesame sauce, minced garlic, sesame oil, soy sauce, Yipin Xian, oyster sauce, dry flour, water starch, monosodium glutamate, pepper and green beans.
Method: Slice the sea cucumber and shrimp, cover the spiral slices with boiling water for later use, cut the stew into pieces, add dry powder and mix well, fry until 70% cooked for later use, drain the oil, put it in a plate for later use, add base oil to the pot, add seasoning to the pot, and add broth (75g). After boiling, add the covered three delicacies, find a good mouth, add sesame oil, clear oil and so on.
Features: salty and palatable, especially suitable for ladies.
Braised son's practice:
1. Mix one part of mung bean starch with two parts of water and pour into the pot. Exercise 3:
1, stew cooked by yourself or bought in the supermarket (1 kg can be used as a plate), cut into triangular pieces.
2. Mix sesame paste into sesame juice; Make garlic into garlic paste
3. Heat a pan, brush a layer of oil inside (or put a little oil, be sure to put less), pour the braised pork in, and fry it over medium and small fire (don't turn it over just after entering the pan). When there is kudzu on one side, turn it over and fry it on the other side until the braised pork is cooked. Put it on a plate and drizzle with sesame sauce and garlic sauce.
4. Pour shrimps, squid, crab legs and other seafood into the wok, add soy sauce and salt, stir fry, and pour into the stew when it is cooked.
5. Just mix the above ingredients when eating.
It is not difficult to stew. It is best to use sweet potato flour made by farmers themselves. The starch in the supermarket is too fine and tastes bad.
1. Put cold water with 6 times starch into the porridge pot and heat it (the ratio of starch to water is 1:6).
2. After the water is heated, take a part of warm water and stir the starch evenly.
3. After the water is boiled, pour the stirred starch into the boiling water pot and keep stirring with a convenient shovel. When the starch in the pan is translucent, it can be removed from the fire, poured into another clean container, and fried in the pan after it is completely cooled.
2. Stir-fry while heating, and then stop the pot.
3. Pour into a dish and let it cool. Take out and cut into 8-wide, 4-thick and 2-minute slices. Practice 4:
Traditional three or four centimeters long slices are mostly made of sweet potato powder and potato powder, which are generally dark green, opaque and look heavy. They were cut into large pieces and put in front of the box.
Fry braised pork in a frying pan. The oil consumption is one of the decisive factors affecting the taste. Too little oil can never be too much. Too little oil is easy to paste the bottom of the pot, and too much oil will make the braised pork greasy on all sides and unable to get up. Then cut the raw braised pork into small pieces, three or four centimeters long.
The temperature of braised pork is also a key point. The fire must not be too big and the time must not be too short, otherwise the braised pork is easy to fry, looks good outside, is solid inside and tastes greatly reduced. Wait until the braised pork turns pale yellow from the inside out, bright and transparent, soft and waxy, and there is a creak of Huang Cancan from top to bottom, and a burst of extraordinary fragrance comes to my face, haha, finally it can be cooked.
There are only three kinds of spices necessary to eat braised pork. One is garlic juice with salt, sesame sauce and soy sauce with water.
There are many ways to stew: the main varieties are stewed meat with shrimp sauce, stewed fish with diced mustard, braised sea cucumber, braised pork with three fresh ingredients, fried braised pork, braised pork with hot and sour sauce, braised pork with shrimp, braised pork with spicy sauce and other styles. Among them, minced pork with shrimp sauce and braised pork with mustard fish have their own characteristics. Braised pork with minced meat and shrimp sauce is a paste made of minced meat, shrimp sauce and shallots and poured on the fried braised pork. Delicious, suitable for northerners. Braised diced fish with mustard: red pepper, diced fish, diced mustard tuber and mustard oil are mixed into juice and eaten with braised pork, which is delicious. Practice 5: Raw materials: a catty of sweet potato starch, several cloves of garlic, a little salt, monosodium glutamate, soy sauce and sesame sauce. More or less according to personal taste. This is a traditional practice. You can also put some Chili oil, coriander and the like. Put the starch into the pot, pour in a little water and stir. Put the water in the pot. About twice as much as starch slurry. Jelly will soften if you put it too much. But it only takes a long time to fry. The bean jelly made with less water is not melted and cooked in some places. But it doesn't matter, stir-fry and it will be cooked. Turn down the heat when the water is boiling. Pour in the starch liquid. Pour slowly, stirring while pouring. Just know that all colors will change. I don't know the name of the stew sold outside, but it's not a little gray. Cool and cut into small pieces. Oil the frying pan. Cut it into pieces and fry it repeatedly. Pat it with a spatula when frying. Remember, this procedure cannot be saved. After filming, the shape is irregular, but the taste is good. The finished products sold will not be like this.
Method 6:
Ingredients: Sweet potato vermicelli 1000g sweet potato powder (commonly known as sweet potato starch in the north) 500g minced meat 200g eggs 4 Jiang Mo 20g chopped green onion 50g salt, pepper, cooking wine, thirteen spices, soy sauce, sugar, chicken essence, monosodium glutamate, lard and salad oil.
Method:
1? Soak sweet potato vermicelli in warm water until it is soft, then put it in a boiling water pot and cook until it rises completely, then take it out and drain it; Stir-fry minced meat with a little salad oil, Jiang Mo and chopped green onion, then shovel it out.
2? Put the sweet potato vermicelli into the pot, beat in the eggs, adjust the taste with salt, pepper, cooking wine, thirteen spices, sugar, chicken essence and monosodium glutamate, then add the fried minced meat and sweet potato powder and mix well, then pour it into a flat plate covered with lard, smooth it, steam it in a cage for about half an hour, and take it out to cool.
Key operation points:
1? Acaroid mites must use sweet potato starch, and the finished product tastes soft and fragrant. If you switch to other raw materials, such as wheat starch, corn starch and so on. Not only does it taste bad, but it is easy to break when cooked and not easy to form. In addition, the addition of sweet potato starch should not be too small.
2? When the sweet potato vermicelli is cooked, it must be cooked until it does not absorb water, otherwise the softness may not be enough.
Examples of dishes:
You can cook all kinds of delicious food with braised pork as raw material. These are two of them:
Braised sea cucumber with braised pork.
Take 150g stew and cut it into strips with a length of 6cm, a width of 2cm and a thickness of 1cm; Replace the sea cucumber with an axe slice and put it in a clear water pot to take it out. Light a clean pot, add a proper amount of lard to heat it, stir-fry ginger slices and shallots, pour in sea cucumber and braised pork, add a proper amount of soup, add pepper, cooking wine, oyster sauce, soy sauce, monosodium glutamate and chicken essence, thicken it with water starch, pour in a little bright oil and take it out.
Fried braised pork
Take 400 grams of braised pork, cut it into 6 cm long, 3 cm wide and 1 cm thick, put it in a pot and fry it on both sides until it is golden, then take it out of the pot and put it on a plate, and serve it with a sauce made of garlic paste, ginger juice, scallion oil and monosodium glutamate.