Question 2: How to marinate the meat 1, cut the meat, generally 5mm thick, with the back of the knife gently cut the meat, pay attention to the order of the cut, both sides should be cut. The purpose of chopping is for good flavor. Chopped meat, into the container, put salt, monosodium glutamate, cooking wine, soy sauce, shredded green onions, ginger and other seasonings, and then mix with your hands should be. After marinating for half an hour, it can be wrapped in a gravy made from cornstarch and egg white, and then placed in breadcrumbs and wrapped in a layer of breadcrumbs. Breaded tenderloin, put into the frying pan fried, until browned. When frying, pay attention to the heat, not too rapid, not too sheep. Fish out, cut into strips with a knife, sprinkle with five-spice noodles and serve. Chicken, you can also use this method.
2, to introduce you to the practice of a few ridges: green pepper ridges ridges ridges shredded and then salted for half a minute (hand grasping to let the salt even), water control dry. Green pepper oil (containing salt) after popping out of the pan, the pan brush clean (in order to let the peppers do not cold, preferably two pots), green peppers as much as possible to drain a little. After the oil burst over the pepper (you can also add dried chili peppers) pepper with a claw hedge skimmed out, add the meat quickly stir fry a few plus green pepper and then quickly stir fry a few. The key is to turn quickly over high heat, change color on the pot. ---------------------------------------------------------------- Sweet and Sour Pork Tenderloin Ingredients: 300g pork tenderloin, 30g green pepper, 30g carrot, 2 green onion, 2 garlic cloves, 1 egg yolk, 1 tbsp soy sauce, 1 tsp corn starch, 2 tbsp tomato paste, 1 tbsp white vinegar, 1 tbsp sugar. 1 tbsp white vinegar, 1 tbsp sugar, 1 tsp each rice wine, salt and sesame oil. 1: Wash pork loin, cut into small pieces, add seasoning (1) and egg yolk into a bowl and marinate for 10 minutes. Remove seeds and peppers, wash and cut into small pieces; peel carrots, wash and slice; wash green onion and peel garlic. 2: Heat 3 tbsp oil in a wok, stir-fry the pork loin until 7 minutes cooked; heat the remaining oil in the wok, sauté the green onion and garlic, stir-fry the green pepper and carrots, add seasoning (2) and stir-fry the pork loin until it tastes good. Characteristics: yellowish color, shape smooth and full. The outside is crispy and fragrant, the inside is soft and tender. ---------------------------------------------------------------- Lemon Tenderloin with Tomato Sauce Main Ingredients: Pork Tenderloin Lemon Tomato Sauce Method: 1, cut the pork tenderloin into long thick strips; 2, in the meat strips with wine, soy sauce, cornstarch and marinate for 15 minutes; 3, marinated. Fry the meat strips in a frying pan until golden brown; 4, fish out and absorb the oil with kitchen paper. 5, another pot, add a little oil; 6, add two tablespoons of tomato salsa and a spoonful of sugar, stir fry on low heat; 7, pour into the tenderloin strips stir fry, so that it is evenly coated with tomato juice; 8, squeeze in a little lemon juice, sprinkle a little chicken; stir fry
3, tenderloin how to marinate delicious? 1, salt, wine, sugar, pepper and pepper, such as five spice marinade into flavor; 2, salt, pepper, paprika and five spice mash marinade into flavor; 3, salt, pepper, five spice mash marinade 3, sweet sauce, mash, salt, sugar, etc.; 4, salt, pepper, paprika, soy sauce and other marinades. The above 4 kinds of production, each with its own flavor, you may want to try!
Question 3: How to marinate lean meat The practice of oil-soaked cured meat (altar meat)
(1) cut the pork into long 18 cm, 10 cm wide, about 8 cm thick block, put into a steamer and steam to six mature take out, the heat in the meat on the block of salt and five-spice powder, cooled down to be used.
(2) large oil refining good after the dregs, the temperature will be reduced to about 45 ℃ to join the vitamin C mix, first into the altar some of the bottom, and then cooled through the meat piece of oil in a dip, yards into the altar, and then the rest of the oil into the altar, all the meat submerged to be solidified after the oil to seal the altar mouth, and put in a cool, dry place. Note: the altar inside and outside the two sides shall be coated with glaze, altar mouth flat and smooth, easy to seal; every time you take the meat, the altar oil should be re-refined to bury the meat; refining oil should be re-added to vitamin C, in order to prevent oxidation of grease into the Halla.
Characteristics: Pork savory flavor, rich in nutrients, and can be stored for a long time.
The practice of grass and grass ash storage cured meat
(1) cut the meat block after steaming meat and smearing salt, smearing five spice powder, etc., the same method of oil immersion cured meat.
(2) Separately wrapped with hemp paper meat. The bottom of the box first lay a layer of grass ash about 10 cm thick, and then a layer of meat rubbed once salt and five spice powder, put a layer of grass ash, so a layer of alternating yards, the general wooden box can be put on the meat block 2-4 layers. Finally, the top of the grass ash, wooden box placed in a dry and cool place.
Note: the thickness of each layer of ash is not less than 10 centimeters; meat and the distance between the surrounding walls of the box, not less than 10 centimeters. This method is not suitable for humid and rainy areas.
Characteristics: meat flavor is mellow, salty and delicious.
bacon practice a:
1, it is best to buy two cuts of meat and sit on the pier meat, meat with a knife above the dirt scraped clean (do not use water to wash);
2, will be the salt and pepper together with the frying heat, salt was fried into a yellow-colored look from the pot.
3, the fried salt evenly smeared on the meat (salt is about half a catty, according to their own tastes to master), we here (I am Chengdu's ha) is probably smeared with a good salt meat in the pot marinated for 7 days, every day to turn once;
4, 3 days later, take the meat out of the drying up, must be drying in the special ventilated place ha ha!!!!
5, after drying for a week, take the meat down, the mash juice directly on the meat, and then dry for 1-2 weeks. (During this period can also be more than two times to wipe the mash ha~);
6, the most important point ha: must use the wind blowing ha !!!! ~ this is the focus of the wind blown bacon ha !!!!
7, to eat, take off the bacon, to wash the mash, if the taste of the meat is more salty on the boil, if the taste is appropriate, on the steam. (Steaming time is about 20-40 minutes, according to the size of the fire
Question 4: how to marinate lean meat tender pork slices, plus tender meat powder (ingredients baking soda) salt, monosodium glutamate, white wine a small amount,
pepper, ginger juice, egg white a water starch. Grasping evenly, on the strength,
ensure that you more slippery more tender more delicious. The general public I do not tell
Question 5: how to marinate lean meat is more tender pork slices, add tender meat powder (ingredients baking soda) salt, monosodium glutamate (MSG), white wine, a small amount of
pepper, ginger, egg white a water starch. Grasping evenly, on the strength,
ensure that you more slippery more tender more delicious. I don't usually tell people
Question 6: How to marinate pork is delicious? Materials: half fat lean pork, moldy salted fish
Seasonings: ginger, soy sauce, fish sauce (no fish sauce can be exempted)
Practice:
1, fresh half-fat lean pork skin, slicing, pork slices to the right size.
2, take two pieces of moldy salted fish out of the cut small pieces
3, cut the pork to add soy sauce (mainly for the color, otherwise the meat is too white does not look good) and the beautiful fish sauce and mix well, no fish sauce, if you only add soy sauce can also. Then add the salted fish pieces together to marinate. The marinade is about 3 or 4 hours.
4, marinated, the surface of the spread some ginger on the pot to steam. Steam for about 10 minutes to cook through.
Characteristics of the dish: savory and delicious, fat but not greasy
Ingredients: fresh tea tree mushrooms, lean pork, garlic
Seasoning: salt, soy sauce, cornstarch, cooking wine
Method:
1, lean pork slices, add soy sauce, a little salt and cornstarch marinade. The tea tree mushrooms are cut into sections and set aside. The garlic is chopped into minced garlic.
2, the hot oil burst the garlic paste until golden brown, add the marinated meat slices stir fry. This will give the meat a stronger garlic flavor.
3, stir-fried meat slices serving dish. Then re-add a little oil to start the pan, stir fry tea tree mushrooms, stir fry with a moderate amount of salt.
4, fried tea tree mushrooms should pay attention to the fire, fierce fire and fast frying, so that its moisture is kept in the body, try not to fry the juice, so that you can eat both fragrant and tender. Tea tree mushrooms quickly cooked, quickly add just fried meat, stir fry two, add a little bit of wine to bring out more fresh flavor, you can start the pot. Since the mushrooms are so flavorful on their own, there is no need to add MSG to this dish.
Characteristics of the dish: smooth and delicious flavor
Ingredients: pork, mushrooms, fungus
Seasoning: soy sauce, salt, cornstarch
1, the water will be mushrooms and fungus soak, and then chopped with pork.
2, add soy sauce, salt, cornstarch and mix well. Then steam on the pot.
3, steam on about 10 minutes, cooked through.
Characteristics: fresh appetizing, easy to digest
Ingredients: pork bones, carrots, corn, scallop
Seasoning: salt
Practice:
1, carrots, corn cut, scallop slightly soaked in water, pork bones washed and spare.
2, put all the ingredients into the soup pot, add water, large fire boil, and then boil on the fire for 3 to 4 hours.
3, add salt to season and drink. Seasoning only need to add salt, due to the addition of scallops, the whole pot of soup will be very fresh and sweet, no need to add MSG.
Characteristics of this soup: sweet, fresh. In Guangdong old fire soup, add corn, carrots (sometimes you can also add water chestnuts) made of pork bone (or pork) soup called "Qingzhengliang", is a summer summer relief, spleen and stomach characteristics of the old fire soup. It's easy to make, healthy and delicious, and it's perfect for a family of young and old.
Ingredients: roasted suckling pig, bean curd (soaked in water before doing so that the bean curd is a little soft), ginger, green onion, garlic
Seasoning: Zhu Hao sauce (tastes a little like sweet noodle sauce), oil
Method:
1, add a little bit of oil in a casserole dish, heat it up, add green onion, ginger, garlic and Zhu Hao sauce, and stir it.
2. Add the bean curd, stir a bit, then cover and simmer to flavor the bean curd. Since the bean curd has been soaked in water before, there is no need to add more water to simmer.
3: Then add the suckling pig, stir well, cover and continue to simmer. Since the Zhuhou sauce is added, there is no need to add soy sauce and salt.
4, simmer for a while, wait for the bean curd and suckling pig are fully flavored, it can be, and finally add a few pieces of green onion.
Characteristics of the dish: fragrant, delicious
Ingredients: loofah, lean pork, garlic
Seasoning: soy sauce, oil, salt, cooking wine, cornstarch
Method:
1, loofah peeled and cut into cubes for spare parts, sliced pork marinated with soy sauce, salt and cornstarch.
2, start a frying pan, when the oil is hot, stir fry the meat, high heat, stir fry a 8, 9 points can be cooked. The meat slices will be served as a standby.
3, and then start a frying pan, burst the garlic, and then add the loofah stir fry. Add a little salt to taste.
4, cover and simmer for a while...
5, and then add the meat just fried together. Stir fry can be. Add a little cooking wine to increase the flavor before starting the pot.
Dish features: sweet melon, tender meat
Ingredients: spring vegetables, pork, ginger, green onions, parsley, dried shrimp
Seasoning: oil, salt, cornstarch, chicken
Practice:
1, spring vegetables cleaned and picked up a good standby; pork chopped up, chopped with a bit of green onions, ginger, and chopped together, then add salt and cornstarch to mix well, and rolled into meatballs.
2, with a casserole to cook a pot of water, add dried shrimp, chicken essence, a little oil a piece of cooking.
3, when the water boils, put the meatballs in to cook, cook the meatballs float up, meatballs are cooked.
4, cooking meatballs at the same time, cut a little parsley grain, and then add soy sauce and a little cooked oil, which is later to eat dishes when the dipping sauce.
5, meatballs cooked, put the spring vegetables into a piece of cooking, add a little salt to adjust the flavor of the soup. Spring vegetables are relatively easy to cook, to the stalks began to soften for cooking. Once the stalks are soft, you can ...... >>
Question 7: How to marinate meat is more tender Pork sliced, add tender meat powder (ingredients baking soda) salt, monosodium glutamate, white wine a little,
Pepper, ginger juice, egg white a, water starch. Grasping evenly, on the strength,
insurance you more slippery more tender more delicious. The general public I do not tell
Question 8: how to marinate lean meat and slippery and tender lean meat with salt drowning ten minutes, and then boiled soup
Question 9: how to marinate the tenderloin Raw materials: pork tenderloin, ginger, green onions, refined salt, paprika, cooking wine, monosodium glutamate, five spice powder, starch, eggs, sesame oil, etc. Preparation: 1, the pork tenderloin sliced into pieces, ginger, green onions, salt, monosodium glutamate, cooking wine, pickle into the flavor, then threaded with iron sticks into a skewer. Then use an iron stick to thread into a skewer. 2, the water, starch, mix into a paste. Add egg white, use chopsticks to mix well in one direction, make egg foam paste. 3, frying pan on the fire, add oil to 50 percent heat, dip the meat skewers into the egg foam paste and put, use chopsticks to gently turn, about 5 minutes until the outside of the frying charcoal, brush with a brush dipped in sesame oil to brush a little bit, will be powdered chili powder, five spice powder sprinkled on top, can be served. Characteristics: bright red color, burnt outside and tender inside, salty and spicy. This method can also be used to fry lamb kebabs, ham sausage, vegetarian chicken and so on. Note: If the lamb and other raw materials, you can add cumin in the seasoning, the flavor is more beautiful!
Question 10: cooking before the meat how to marinate Hello, meat according to the marinade time is different, its flavor into the degree of different, usually cured meat can be up to six hours or so, short can be within half an hour, but a long time, you need to be placed in the refrigerator inside the preservation, otherwise easy to deteriorate. Usually the meat is eaten as you go, basically not in advance of the marinade.
There are a lot of seasonings to marinate meat, according to different tastes, put something different, generally: salt, sugar, soy sauce, soy sauce, vinegar, pepper, chicken essence, cooking wine, white wine, oil, starch, sesame oil, sesame oil, etc.
Hope you are useful, hope to be adopted ~
It is good to see what you do if the main ingredient is the meat of the stir-fried dishes, we have to marinate the meat, for example, the meat of the meat.
The top knife cut meat cut up the egg white, cooking wine, salt, grab a scratch, gently grasp, do not grasp broken
grind 10 minutes and then use oil to fry green pepper and garlic marinade is good to fry the meat to change color, take out the standby
and then in the big spoon to add oil oil when the oil is 7% hot to deep-frying the green pepper wire, garlic and meat in the maximum fire stir-fry + seasoning speed must be fast as far as possible 30 seconds from the pan
remember Oh, do not forget to do the meat to the meat to the meat, and the meat is not good to the meat, but the meat is not good to the meat. p>
Remember that the main ingredient for stir-fry is meat should be marinated and cut with a knife, especially tenderloin
If you are a normal stir-fry, that is, the meat should be sautéed with onions and other auxiliary ingredients until browned with the flavor of onions and then put the vegetables
This is the general stir-fry method
If the vegetables and meat are processed with hot oil, that is, the bottom of the pan is first oiled with onions or ginger, garlic, cooking wine, soy sauce, pepper and pepper, then the pan is ready to use. Ginger, garlic, wine, soy sauce, pepper, and then put the meat.