1. starch method: after cutting the meat slices, add a proper amount of dry starch and mix well. After standing for 30 minutes, frying in the pan can make the meat tender and not greasy at the entrance.
2. Egg white method: Add an appropriate amount of egg white to the meat slices, stir evenly, and then let it stand for 30 minutes before frying, which can make the meat fresh and tender.
3. Edible oil method: First, add seasoning to the shredded pork, then add proper amount of edible oil and mix well. After standing for 30 minutes, put it in the pot to make the meat tender.
4. Beer method: Mix the meat slices with beer and dry starch to make paste, and the fried meat slices are fresh, tender and refreshing.
5. Soviet style: Soak the cut beef in baking soda solution before frying, which can soften the meat. When making meat food, we should adopt some special methods to make its meat more soft and smooth. Common methods are as follows:
1. starch method: after cutting the meat slices, add a proper amount of dry starch and mix well. After standing for 30 minutes, frying in the pan can make the meat tender and not greasy at the entrance.
2. Egg white method: Add an appropriate amount of egg white to the meat slices, stir evenly, and then let it stand for 30 minutes before frying, which can make the meat fresh and tender.
3. Edible oil method: First, add seasoning to the shredded pork, then add proper amount of edible oil and mix well. After standing for 30 minutes, put it in the pot to make the meat tender.
4. Beer method: Mix the meat slices with beer and dry starch to make paste, and the fried meat slices are fresh, tender and refreshing.
5. Soviet style: Soak the cut beef in baking soda solution before frying, which can soften the meat. & lt/SPAN>。 When making meat food, we should adopt some special methods to make its meat more soft and smooth. Common methods are as follows:
1. starch method: after cutting the meat slices, add a proper amount of dry starch and mix well. After standing for 30 minutes, frying in the pan can make the meat tender and not greasy at the entrance.
2. Egg white method: Add an appropriate amount of egg white to the meat slices, stir evenly, and then let it stand for 30 minutes before frying, which can make the meat fresh and tender.
3. Edible oil method: First, add seasoning to the shredded pork, then add proper amount of edible oil and mix well. After standing for 30 minutes, put it in the pot to make the meat tender.
4. Beer method: Mix the meat slices with beer and dry starch to make paste, and the fried meat slices are fresh, tender and refreshing.
5. Soviet style: Soak the cut beef in baking soda solution before frying, which can soften the meat. & lt/SPAN>。 When making meat food, we should adopt some special methods to make its meat more soft and smooth. Common methods are as follows:
1. starch method: after cutting the meat slices, add a proper amount of dry starch and mix well. After standing for 30 minutes, frying in the pan can make the meat tender and not greasy at the entrance.
2. Egg white method: Add an appropriate amount of egg white to the meat slices, stir evenly, and then let it stand for 30 minutes before frying, which can make the meat fresh and tender.
3. Edible oil method: First, add seasoning to the shredded pork, then add proper amount of edible oil and mix well. After standing for 30 minutes, put it in the pot to make the meat tender.
4. Beer method: Mix the meat slices with beer and dry starch to make paste, and the fried meat slices are fresh, tender and refreshing.
5. Soviet style: Soak the cut beef in baking soda solution before frying, which can soften the meat. & lt/SPAN>。 Correct! Because the fiber of pork is fine, it will not be cooked along the grain, while the grain of beef is thick, and it can be cooked by eye cross-cutting! Yes, that's it. That's right. Life column has said this question, and supermarket winners have also asked this question. Correct! Because the fiber of pork is fine, it will not be cooked along the grain, while the grain of beef is thick, and it can be cooked by eye cross-cutting! Mix the cut meat with egg white and starch before frying. Recipe ingredients: 250g pork leg, 0/00g tender bamboo shoots, 0/egg, 0/5g sugar, 0/5g vinegar, 200g crude oil, 0/0g sesame oil, 2.5g monosodium glutamate and soy sauce.
◆ Production process:
1. Cut pork leg into 6 cm long and 0.2 cm wide threads, mix with wine and salt, and add chopped eggs and raw flour for sizing. In addition, sugar, soy sauce, vinegar, monosodium glutamate and gouache are mixed in a small bowl for later use.
2. When the pot is 60% hot, add oil, then add shredded pork and stir fry. If the pot is broken, pour it into the colander and drain the oil. Leave residual oil in the bottom of the pot, add chopped green onion, Jiang Mo and bean paste to stir-fry until fragrant, add shredded bamboo shoots, stir-fry shredded pork in the pot at the same time, then pour a small bowl of seasoning into the pot, stir-fry a few times quickly, add monosodium glutamate, hook the thin sauce, sprinkle with pepper, and pour sesame oil into the pot.
Version 2:
◆ Recipe ingredients: 350g pork. Shuifalan tablets100g, Shuifalan fungus 25g, pickled pepper15g. Salt 3g, ginger 5g, garlic 10g, onion 10g, vegetable oil 50g, soy sauce 10g, vinegar 5g, sugar 15g, monosodium glutamate 1g, and soybean powder 25g.
◆ Production process: Pork is cut into 7 cm, 0.3 cm thick shreds, and mixed with salt and water bean powder. Slice orchids, wash auricularia, shred, soak in red pepper and chop; Chop ginger and garlic, and cut onion into flowers. Use soy sauce. Vinegar, sugar, monosodium glutamate, bean powder, fresh soup and salt are mixed into juice. Put the wok on the fire, heat it with oil (about 180℃), add the shredded pork, stir-fry until fragrant, and then add it. Stir-fry the fungus, shredded broccoli and chopped green onion, cook the sauce, and quickly turn the pan to serve.
Version 3:
◆ Recipe ingredients: 200g lean pork, 20g Sichuan pickled pepper (both bean paste and pepper paste are acceptable), 20g white sugar, 15g vinegar, 15g soy sauce, 1.5g refined salt (used twice), 1g monosodium glutamate and 65438+.
◆ Production process:
1. Cut the meat into 3 cm long filaments and paste it with a little salt and starch. Shred cucumber and chop onion, ginger and garlic. Mix the juice with sugar, vinegar, soy sauce, cooking wine, salt, monosodium glutamate and water starch for later use.
2. Heat the pan, put oil in the pan, stir-fry shredded pork in the pan, stir-fry pickled pepper (chopped), ginger and garlic in the pan, add cucumber and chopped wood after fragrance, stir-fry slightly, and cook just the right juice and chopped green onion, stir well.
Version 4:
Ingredients: Pork tenderloin 300g of auricularia auricula 10 bamboo shoots 200g of chopped green onion 1 tablespoon (1 5g) Jiang Mo 1 tablespoon (15g) minced garlic1tablespoon (1tablespoon).
Seasoning: soy sauce 1 tbsp (15ml), vinegar 2 tbsp (60ml), cooking wine 1 teaspoon (5ml), sugar 1 tbsp (15ml), salt1/2tsp (3g).
Exercise:
1) Shred pork tenderloin. Soak Auricularia auricula in warm water at 40℃, then wash and shred. Shred bamboo shoots. Chop onion, ginger and garlic.
2) Put the shredded pork into a bowl, add water starch and marinate for 5 minutes. Put chopped green onion in a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch, and stir well for later use.
3) Heat the pan, and pour in the oil. When the oil is 70% hot, pour in the shredded pork and stir-fry until the shredded pork is discolored and immature. Shovel it to one side of the pan with a shovel, pour in the minced garlic Jiang Mo and chopped pepper, stir-fry and mix in the shredded pork.
4) Add shredded bamboo shoots and shredded auricularia, stir-fry for 2 minutes, then pour in the prepared juice, stir-fry for 20 seconds from bottom to top, and take out when the soup is slightly sticky.
Version 5:
Ingredients: 200 grams of lean pork, 25 grams of auricularia auricula and 25 grams of magnolia officinalis tablets.
Ingredients: pickled pepper 40g, soy sauce 10g, sugar and minced garlic, chopped green onion and cooking wine 15g, vinegar 8g, refined salt 3g, monosodium glutamate 1g, starch 50g, oil 125g and clear soup 50g.
Fish-flavored shredded pork method 1:
1. Cut pork into shreds about 7 cm long and 0.5 cm thick. Slice Flos Magnoliae and Auricularia auricula, put them in a bowl with shredded pork, add refined salt and wet starch and mix well.
2. Put sugar, vinegar, soy sauce, chopped green onion, wet starch, and broth into a bowl and make a sauce.
3. Heat the wok, add lard to 60% heat, add shredded pork to stir fry, add ginger, garlic and chopped red pepper to stir fry until fragrant, then add magnolia slices and fungus to stir fry for a few times, and then cook the sauce for a few times.
Fish-flavored shredded pork method 2:
1. Cut pork into shreds about 7 cm long and 0.5 cm thick. Shredded magnolia slices and auricularia auricula, put them into a bowl together with shredded pork, and add the seasoning of fish-flavored shredded pork with Jideli Shengchu brand.
2. Heat the wok, add lard to 60% heat, add shredded pork to stir fry, add ginger, garlic and chopped red pepper to stir fry until fragrant, then add magnolia slices and fungus to stir fry for a few times, and then cook the sauce for a few times.
This method is very suitable for the fast pace of today's society.
Fish-flavored shredded pork cooking 3:
[Material]:
250g of lean meat, 70g of fungus, half a carrot, 30g of pickled pepper powder, 2 onions, ginger 1 slice, 5 cloves of garlic and a proper amount of starch.
[seasoning]:
Cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar, chicken essence.
[exercise]:
1, clean lean meat, cut into thick shreds, put in a bowl, add salt and water starch and mix well;
2. Wash and shred onions, ginger and garlic for later use.
3, fungus and carrots are shredded for use.
4. Mix white sugar, soy sauce, balsamic vinegar, salt, chopped green onion, Jiang Mo, minced garlic, broth, chicken essence, water and starch into fish-flavored juice.
5. Put the oil in the pot, and pour the shredded pork when it is heated to 50% hot oil. Stir-fry and add pickled pepper powder. When the stir-fry is extremely good, pour in fungus, shredded carrot and fish sauce and stir-fry a few times. You can put a little soy sauce to color when frying, otherwise the meat looks white.