Home-cooked meat dishes 100 menu, meat dishes can be said to be the most essential one on the table. Most people are used to eating meat, and the nutritional value of meat is very high. The nutrition and eating methods of different parts are different, and the practices are also varied. Let's learn about home-cooked meat dishes 100 menu together.
Home-cooked meat dishes 100 recipes 1 1, braised pork with abalone.
Ingredients: pork belly 1 kg, abalone 1 kg, ginger 1 piece, 2 shallots, dried Chili 1 small handful, soybean sauce 1 spoon, seafood sauce 1 spoon, 2 tablespoons light soy sauce, and seasoning.
1, abalone processing, the fastest with scissors, into the abalone meat and shell separation, rinse, pork belly rinse with water, even dry the water.
2. Heat the wok and roast the skinned side of the pork belly until it is brown and curly. Rinse it and set aside.
3, abalone meat is changed into a cross knife, which can be cut more densely and the effect is better. Pork belly is cut into large pieces for later use.
4, a little base oil in the pot, pour a large piece of pork belly into the pot, fry until several faces are browned and oily, add 1 small handful of rock sugar, ginger slices, onion segments, dried peppers and a small amount of pepper to stir-fry for fragrance.
5. Add 1 spoon of soybean sauce and 1 spoon of seafood sauce to the pot. If there is no seafood sauce, add some sweet noodle sauce, pour in 2 tablespoons of soy sauce, and stir-fry half a spoonful of cooking wine to taste evenly.
6. Add the processed abalone, stir-fry over high heat until the abalone curls, and stir-fry for about 3 minutes to let the ingredients be cooked.
7. Add water without ingredients, pour all ingredients into the pressure cooker, and cook on high fire for 20 minutes to make the braised pork soft and rotten.
8. Finally, open the lid of the pressure cooker, continue to cook on medium heat until the juice is collected, and add salt and monosodium glutamate according to your personal taste.
2, raw fried chicken
Ingredients: half a chicken, mushrooms, onions, ginger, garlic; Salt, spiced powder, sugar, white wine, pepper, chicken powder and soy sauce.
1, cut the chicken into pieces with appropriate size, rinse it in flowing clean water for several times, soak it for 10 minutes to disperse the blood, rinse it again and then take it out for later use.
2. Squeeze the chicken into a basin, pour a small amount of white wine, sprinkle some salt and chicken powder and marinate for 5 minutes.
3, burn oil in the pot, the oil is slightly more than the usual cooking, when the oil temperature is 70% hot, control the chicken to dry again and put it into the pot for frying.
4. When the chicken is fried to discolor, add the granules of onion, ginger and garlic. If you like spicy food, you can add some dried peppers and stir-fry the fragrance.
5. After the chicken is born, add a proper amount of spiced powder, pepper, sugar, salt and a small amount of soy sauce, stir-fry evenly over high fire and stir-fry the fragrance.
6. There will be soup in the pot, add a proper amount of soaked dried mushrooms or fresh mushrooms, cover the lid, and simmer for about 5 minutes on medium heat to make it taste.
7. Finally, stir fry evenly and collect the juice. When there is less soup in the pot, you can put it out of the pot and put it on the plate.
3, sauce bone
Ingredients: pork bone, ginger, green onion, fragrant leaves, star anise, cinnamon, dried Chili, rock sugar.
1, wash the blood outside the big bone with clear water, and then soak it in clear water for about 30 minutes. You can change the water in the middle to let the blood in the big bone slowly separate out, so that the stewed big bone is fresh and fragrant without peculiar smell. When soaking, we can prepare ingredients, a little onion, ginger slices, 3 fragrant leaves, 2 star anises, 1 cinnamon bark, and a proper amount.
2. Add enough water to the pot, pour cold water into the cleaned big bones in the cold pot, add a little ginger slices, onion segments and cooking wine, cook for 2 minutes after the water is boiled, and remove the big bones after removing the impurities at the end of the blood.
3. Boil the sugar color. If you want the sauce bone to be bright and appetizing, you must have the sugar color. Add rock sugar and water 1: 1, and a little cooking oil to the pot, and simmer it slowly with a small fire. When the sugar liquid is boiled to a purplish red color, pour in a bowl of boiling water. Remember that this is boiling water. If you use cold water to accommodate the frying pan, the sugar color will be ready after stirring evenly.
4. Add wide oil to the pot, pour the oil into the prepared ingredients, stir-fry over medium heat, then pour the boiled bones and stir well.
5. Add the boiled sugar color, 2 tablespoons of soybean sauce, 3 tablespoons of soy sauce, 2 tablespoons of soy sauce, a proper amount of salt and enough water, and stir the seasoning evenly.
6. After the fire boils, simmer for 40 minutes on low heat. If you want to save time, you can also pour it into the pressure cooker and press it for 20 minutes. But in the end, you need to pour it into the wok again, collect the juice on the fire, and receive the soup. A plate of sauce is fragrant, soft and delicious. The sauce bones are ready.
4. Steamed pork with flour
Ingredients: pork belly 1 piece, rice 1 small bowl, glutinous rice 1 small bowl, sweet potato 1 piece, ginger 1 piece, shallots 1 root, a small amount of cooking wine, 2 tablespoons light soy sauce, light soy sauce.
1, it is best to use the "three layers of meat" with fat and thin to make steamed meat. This kind of meat is soft and rotten, and the taste is the best. The bought pork belly is cut into pieces with the same thickness, and the ginger is washed and minced, and the onion is cut into circles for later use.
2. Another key to the delicious steamed pork is curing. Add a small amount of cooking wine to the pork belly to remove the fishy smell, 2 tablespoons of soy sauce to taste, 1 spoon of soy sauce to color, 1 spoon of oyster sauce to refresh, half a spoonful of spiced powder to enhance the flavor, and a little Jiang Mo to marinate 15 minutes.
3, homemade rice noodles, rice noodles made by mixing rice and glutinous rice taste more mellow. Pour rice, glutinous rice, pepper, star anise and fragrant leaves into a wok, stir-fry until brown, remove the spices and throw them away. Stir-fried rice and glutinous rice are mashed in a stone mortar, which has the best graininess.
4. Soak the smashed rice noodles with a little water, pour the marinated pork belly into the rice noodles, and grasp them evenly with your hands, so that each piece of pork belly is fully wrapped in rice noodles.
5. Wash and peel the sweet potato, cut the hob block, find a big bowl and spread it at the bottom of the bowl.
6. Put the pork belly wrapped in rice flour neatly on the sweet potato block, steam it in the pressure cooker for 30 minutes, sprinkle some chopped green onion after steaming, and the crispy steamed pork will be ready.
5, ribs buckle bowl
Ingredients: ribs 1 kg, half bowl of sweet potato starch, half bowl of flour; A piece of ginger, garlic 1 head, half a spoonful of pepper, 2 spoons of spiced powder, 2 spoons of cooking wine, 3 tablespoons of soy sauce, tomato sauce, salt and chicken essence.
1, after the ribs are washed several times, put them in cold water, add 2 tablespoons of salt, 2 tablespoons of cooking wine and a few slices of ginger, soak them for half an hour to remove fishy smell and blood, put the ribs in the boiling pot, add fresh water without ribs, and turn off the heat and take out the water after boiling in medium heat for 2 minutes.
2. Put the ribs in a large bowl, add 3 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of pepper, 1 spoon of spiced powder, appropriate amount of salt and chicken essence while they are hot, and grab them evenly for later use.
3. Add half a bowl of sweet potato starch and half a bowl of ordinary flour to the bowl, and add about half a bowl of hydration to form a paste.
4. Add a small amount of spiced powder to the prepared batter and mix well. Pour the marinated ribs into the batter and mix well to prepare for frying.
5. When the oil temperature in the oil pan rises to 70% heat, fry the ribs with batter, do not stir before setting, and remove the oil control after frying until the skin is light yellow.
6. Turn to high fire, raise the oil temperature to 80% heat, and the oil surface begins to smoke. Pour all the ribs into deep frying for 30 seconds, then take them out and fry them brown and crisp.
7. Put the fried ribs in a bowl, pour 3 tablespoons of water with 1 spoon soy sauce, pour it on the ribs, add some onion segments and dried peppers, sprinkle some spiced powder, and steam over high heat for more than half an hour.
8. Invert the steamed ribs into a plate, add a small amount of oil to the pot, add minced garlic and saute until fragrant, add 5 tablespoons of tomato sauce, 1 spoon of soy sauce, appropriate amount of salt and chicken essence, boil it into a sauce, and pour it on the steamed ribs.
6, home-cooked spicy chicken
Ingredients: 2 chicken legs, pepper 1 spoon, 3 tablespoons of cooking wine, salt, a little soy sauce, sesame oil and starch, pepper, dried pepper 1 bowl, 5 shallots and 4 cloves of garlic.
1 Wash the chicken leg and remove the bones. First, cut the chicken leg into pieces with an oblique knife, cut the dried pepper into sections, cut the garlic into sections, and cut the onion into sections for later use.
2. Put the cut chicken pieces into a bowl, add 1 spoon pepper, 1 spoon cooking wine, half a spoon salt and a proper amount of starch, knead them evenly, and then add a small amount of sesame oil to grab them evenly and block off the water. The chicken pieces will be crisp and marinate for 15 minutes. Add 1 spoon of cooking wine, soy sauce and salt to the bowl and mix well.
3. Add more blended oil and a small amount of sesame oil to the wok, the oil temperature is 60%, and the chicken pieces are fried in the pan until golden, and the oil is removed.
4, the oil temperature is heated to 80%, and then it is fried twice and fried into jujube red, which is more crispy.
5, leave the bottom oil in the pot, add a small amount of sesame oil again, heat the oil temperature to 40% with a small part, stir-fry the pepper, and add the dried Chili segments to stir-fry the fragrance.
6. Add the fried chicken pieces and stir-fry for a while, continue to add 1 spoon sugar, turn the fire and stir-fry the prepared juice along the side of the pot for a while, and finally add the shallots and garlic slices and stir-fry for a few seconds.
Home-cooked meat dishes 100 recipe 2 "Boiled pork slices"
The second track "Roumo Doudou"
The third "Shrimp and Broccoli"
The fourth "stir-fried lentils"
The fifth "cold potato shreds"
The sixth "Fish with Chinese Pickles"
Track 7 "Scrambled Eggs with Tomatoes"
Track 8 "Shredded pork with green pepper"
Home-cooked meat dishes 100 recipe 3 first course, boiled meat slices. Boiled sliced pork is an authentic Sichuan dish with rich flavor. It can be cooked with bean sprouts or Flammulina velutipes, and the spicy degree can be adjusted according to your own taste, so it is very delicious.
The second course, sweet and sour pork ribs. Sweet and sour pork ribs originated in Wuxi, Jiangsu Province, and are widely spread and loved by everyone in Jiangsu, Zhejiang and Shanghai. Sweet and sour sparerib is a traditional home-cooked dish with sweet and sour taste, rich taste and stimulating taste buds.
The third course, fried pork slices with mushrooms. First, add the lean meat slices to the raw powder of raw cooking wine and marinate them slightly. Turn them over with the mushrooms, and add some raw extract flavor. Lentinus edodes itself is a delicious fungus. After absorbing gravy, it complements the taste of sliced meat and is simple and convenient to make.
The fourth course, melon sparerib soup. Wash and blanch the spareribs, wash the floating foam and stew again, and add wax gourd halfway. The wax gourd can be cut into thin slices, which is easier to taste. Winter melon has the effect of diuresis and detumescence. Eating it properly will help you lose weight.
The fifth course, shredded pork with green pepper. Shredded pork with green pepper is also a typical Sichuan dish with strong aroma. The daily practice of shredded green pepper is also relatively simple. Add shredded green pepper to a small amount of soy sauce and marinate it slightly. Shred green pepper is also marinated with salt, stir-fry in a pot, and add a small amount of bean paste and soy sauce to taste.
The sixth course, stewed eggs with minced meat. The stewed eggs with minced meat can be steamed directly with the stewed eggs, or after the eggs are steamed, the minced meat can be fried separately and poured on the stewed eggs. Stir-fried minced meat alone will be more delicious, and the soup will penetrate into the stewed eggs, which is very delicious.