Exercise:
1. Boil a pot of boiling water, add some pepper and cooking wine, then put the pork belly in and cook until it is medium-cooked, then turn off the fire, let the meat cool in the pot until it is not hot, take it out and cut into pieces. After the meat is cooled in the pot, it can be taken out to make the meat full of juice. )
2. Slice the watercress, heat it in an oil pan, stir-fry the watercress, ginger, garlic and dried chili, stir-fry the meat for a while, then add the soaked and cut bean gluten, stir-fry, add spices and rock sugar, add a proper amount of broth, and simmer slowly.
3. When the meat and bean gluten are soft, if there is still a lot of juice, turn on the fire to collect the juice. Add the right amount of salt and onion to finish the production.
Fried soybean gluten
Ingredients: 200 grams of water-soaked bean gluten.
Seasoning: 50g green pepper, soy sauce, sugar, refined salt, 20g Pixian watercress, 2g monosodium glutamate, 50g broth, 20g vinegar, 20g chopped green onion, 20g shredded ginger, sliced garlic 15g, 25g water starch and 200g salad oil.
Treatment process:
1. Wash the water-soaked bean gluten, cut it into sections, put it in a bowl, add refined salt, add a little water starch, mix well, marinate for 10 minute, remove the pedicle of green pepper, remove seeds and cut it into short strips.
Tongbai bean tendon
2. Use broth, soy sauce, sugar, refined salt, Pixian watercress, monosodium glutamate, balsamic vinegar, water bean powder and stomach nourishing juice.
3. Put the oil into a special microwave vessel, cover it, heat it with high-end heating for 3 minutes, take it out, add bean gluten, turn it over with chopsticks, and heat it with high-end heating for 2 minutes.
Spiced bean gluten
Materials:
Bean gluten 150g, vegetable oil 100g (actual dosage 10g), onion 5g, ginger 5g, soy bean paste 5g, fresh soup 150g, and a little salt, monosodium glutamate and spiced powder.
Method:
1. Wash and soak the bean gluten, cut it into 5cm long segments and cut it into thick strips; Cut the onion into knots; Sliced ginger.
2. Heat the wok, pour in vegetable oil and heat it to 70%, fry the bean gluten until golden brown, and remove the skin bubbles.
3. Leave a small amount of oil in the pot, add onion and ginger, stir-fry until fragrant, add fresh soup, add bean bran, refined salt, spiced powder and bean paste soy sauce, cook until the soup method is finished, and add monosodium glutamate; You can cook.
Or soak in soft water, scoop up and drain, and mix with sauce to eat cold noodles or cold noodles.
Sauté ed bean bran with mushrooms
Ingredients: 200g of water-soaked bean gluten, 200g of water-soaked mushrooms, and 0/00g of lean pork/kloc.
Seasoning: 20g chopped green onion, 20g shredded ginger, 20g sliced garlic, appropriate amount of soy sauce, appropriate amount of sugar, 20g cooking wine, vinegar 10g and 2g monosodium glutamate.
40g of stock, proper amount of starch, 50g of salad oil and proper amount of refined salt.
Production process:
1. Wash the water-soaked bean gluten, cut it into long sections, and drain the water. The mushroom is pedicled, washed, extruded, sliced into lean pork, and mixed with salt and water starch.
2. Mix the broth, soy sauce, sugar, cooking wine, refined salt, monosodium glutamate, balsamic vinegar and water starch into a sauce.
3. Drain the oil in a special vessel, cover it, heat it at high stage for 3 minutes, then take out the imported pork slices, bean gluten and mushrooms, quickly disperse them, cover it, then heat it at microwave medium stage for 1 minute, and then take it out.
4. Put the oil in a special vessel, cover it, heat it for 2 minutes with high fire, add chopped green onion, shredded ginger and garlic slices, mix well, and pour in the juice with mixed flavor.