First of all, the tender lean broth.
Material: 300g lean meat.
Method:
1. Wash lean meat, slice it and put it in a bowl for later use. Of course, if you want to make the boiled soup taste better, it is recommended to chop the pork. Wash the gold and don't change it. Put it in a bowl for later use.
2, put enough boiled soup in the pot, of course, it is recommended to be appropriate. If there is too much water, the boiled soup will be very weak, which will affect the taste.
3. After the water is boiled, put the lean meat into the pot and cook for 1 min (i.e. cooked). Then add soy sauce, salt and pepper to taste.
4. Then add gold to the soup and cook for 1 min. Turn off the heat when the taste of gold remains unchanged.
Second, Pleurotus ostreatus thin broth
Ingredients: anchovy 250g, lean meat 50g, shallot 1 root, salt, sweet potato starch 1 spoon, cooking wine 1 spoon, and edible oil.
Method:
1 Prepare the required ingredients first. I like to make lean meat with plum head meat. This kind of meat is so tender that you can't cook it. It tastes excellent. When we buy Pleurotus ostreatus, we should choose Pleurotus ostreatus with smooth surface, good hand feeling, moist feeling and fragrant smell. The quality of these two ingredients directly affects the taste of soup.
2. Then slice the lean meat into thin slices, add a little salt, a little water, 1 tbsp cooking wine and 1 tbsp sweet potato starch and mix well, then add 1 tbsp cooking oil and mix well. Refueling can lock the moisture in the meat slices and keep the fresh and tender taste. This is the secret of mother's pickling meat slices. It is estimated that many people don't know how this is done. The function of adding sweet potato starch is also to make the meat slices taste.
3. When the meat slices are marinated, first treat the Pleurotus ostreatus, remove the impurities in the Pleurotus ostreatus, then clean it, tear it into small pieces, put it in a basin for later use, and finally remove the roots of the leek, wash it and chop it for later use.
4. Put a little oil in the pot, heat the oil, add shredded Pleurotus ostreatus and stir fry a few times.
5. After the Pleurotus eryngii is fried soft, pour a proper amount of water and bring it to a boil.
6. After the soup is boiled, add the meat slices. The meat slices should be scattered and not piled together, otherwise the meat slices will be unevenly heated, which will affect the taste.
7. After the soup is boiled again, add some salt to taste and sprinkle with chopped green onion, then turn off the fire.
8, a delicious soup, tender and smooth meat slices, Pleurotus ostreatus lean broth is ready, delicious!
Tips:
1, don't cook the sliced meat for too long, otherwise it will affect the taste.
2. No sweet potato starch can be replaced by raw flour.
How to make lean broth more tender?
The above introduces how to make lean broth fresher and tender, reminding everyone that when making lean broth, lean meat should not be cooked for too long, which will affect the taste of lean meat. In addition, when making soup, you can marinate more lean meat in advance, which will make lean meat more delicious.