Flavor: Sweet Craftsmanship: Stir-fried Pork Pine Preparation Ingredients: Main Ingredients: Pork Legs 250 grams
Seasoning: 50 grams of sugar, 70 grams of yellow wine, 50 grams of red dregs Teach how to do pork pine, how to do pork pine to be tasty 1.first of all, the net leg of the pork to skin wash, cut small granular shape, put in boiling water for a while, then take out the water and keep it. The first thing you need to do is to cut it into small grains and put it into boiling water for a while, then remove the grains of meat and drain the water for use.
2. Another pot, the sugar, wine, red lees and lard and pan frying, and then put the meat into the frying through, and then add the right amount of broth, cooked over moderate heat, until the meat into a paste is good.
3. the juice gradually boil dry, and then use a small fire while baking and frying, until the soup is dry, see the meat loose, take out and wait for the cold to become. Note that frying meat paste with the fire to low for the appropriate, so as not to make the meat fried burnt. Home Made Pork Pine Practice Details Dishes and Effects: Private Dining Teenagers Recipes Elderly Recipes
Flavor: Salty and Sweet Craftsmanship: Stir-Fry Home Made Pork Pine Preparation Ingredients: Main Ingredients: Pork (Lean) 500g
Seasonings: Soy Sauce 3g, Salt 2g, Sugar 50g, Ginger 3g, Spring Onion 10g, Cooking Wine 3g, Monosodium Glutamate (MSG) 2g Home Made Pork Pine Characteristics: It is a loose, fibrous, rich and elastic, and the color of the meat is not very good, but it can be used as an ingredient in the cooking process. Fibrous, rich in elasticity, golden color, crispy and soft, pure flavor, oil but not greasy. Teach you how to make homemade pork pine, how to make homemade pork pine is delicious 1. raw materials processing: the lean pork wash blood, cut into about 2 cm of meat into the pot.
2. Cooking: add a little water placed on a high flame to boil, and then put soy sauce, salt, cooking wine, ginger and scallion, and change the fire to cook for 5 to 6 hours, to be a little dry soup, use a spatula to stir the meat.
3. Stir-fry: Place the pan on a gentle heat, pour into the minced meat repeatedly stirred and stir-fried, to be water-free fine minced meat, sprinkled with sugar and monosodium glutamate (MSG), and continue to stir-fry until the minced meat into a fluffy fried into the shape of. Pinto Beef Pine Recipe Details Cuisine and Effects: Sichuan cuisine Teenagers' recipes Athletes' recipes Spleen and stomach recipes Nutritional deficiencies recipes
Flavor: light Craftsmanship: roasted Pinto Beef Pine Ingredients: main ingredients: beef (lean) 5000g
Seasoning: sugar 400g, white wine 30g, white soy sauce 700g, ginger 50g Pinto Beef Pine Characteristics: golden brown, taste moist, and colorful. Golden color, rich taste, long fragrance, sweet back to the mouth, and pork pine is indistinguishable, compared to chicken pine is not high and low, can be called a delicatessen of the best. Teach you how to do Pingdu Beef Pine, how to do Pingdu Beef Pine is delicious 1. Selection; choose fresh beef thigh meat, remove tendons, oily film, and wash with water, exclude blood, under the boiling water to cook blanch, skimming through the oil and foam, change the water.
2. Cooking; 100 kg of fresh beef with 30 to 35 kg of water, boil the pot while playing oil bubbles, to be played after all the bubbles, put ginger, salt and then cook for about 3 hours, can be chopsticks to clip the meat, shaking loose into the degree of filaments, skimming off the juice on the oil and floating dirt. Then scoop up the liquid, leaving only a little in the pot, picking up the pine billet or residual bones, oil tendons, debris, with a spatula, the meat pine billet all patted loose into silk. Then pour the original juice into the pot, add 2 kg of soybean oil and cook, while cooking and skimming off the floating juice. 30 minutes after adding wine, decomposition of the oil continue to skim oil many times. Then add sugar and cook over a gentle fire until the soup is dry and clean.
3. Baking and rubbing: add the material after the beef pine pot, sheng into the bamboo bumps, placed on the mouth of the pot, to the original stove within the residual fire slowly bake off the water, about 12 hours, to the elasticity of the hand grip, it will be up to the pot with a wooden trapezoidal scrubbers, repeatedly rubbed loose, remove the head of the meat, impurities, cooling that is a finished product. Finished rate of 30% to 35%, boxes, bottles, cans and plastic bags, placed in a dry place can be stored for 3 months. Beef Pine (two) of the practice of the details of the cuisine and efficacy: private food qi and blood double tonic recipes nourishing the body recipes spleen stomach recipes malnutrition recipes
flavor: sweet technology: baked Beef Pine (two) of the preparation of the materials: the main ingredients: beef (lean) 5000 grams
Supplementary Ingredients: 750 grams of chicken
Seasoning: 1500 grams of sugar, wheat flour 1750 grams, salt 150 grams grams, salt 150 grams, 300 grams of peanut oil, 750 grams of soy sauce, 15 grams of star anise, 5 grams of pepper, 50 grams of monosodium glutamate, 10 grams of cloves, 50 grams of white wine, 25 grams of green onions, 100 grams of ginger Beef Pine (two) features: brown, crispy texture, mellow flavor, rich in nutrients. Teach you how to do beef floss (two), how to do beef floss (two) is delicious 1. Selection of materials; selection of fresh fat tender tenderloin, flat meat, monk's head, fat cover, cucumber strips and other lean meat, remove the tendons, fat, cut into small squares along the silk.
2. Cooking: cut the beef and organize a chicken, put into a pre-boiled pot, water boils, skim the foam, add cloves, peppercorns, anise deodorant perishable, scallions, ginger, soy sauce and other ingredients, cook for about 1 hour, the chicken out of the rest of the beef, and cook for another 1 hour, when the shredded meat can be torn open with the hands when it can be removed from the pot. Out of the pot of bead soup, strain the ingredients residue to be used.
3. Collect soup: the pot of beef, along the fiber shredded into shredded meat, and part of the original soup into the pot of stir-fry, to be the soup will be exhausted and the end of the end of the soup, plus monosodium glutamate, sugar and salt, continue to stir-fry over moderate heat until the soup is completely depleted, and then line out of the pot.
4. stir loose: to be out of the pot of shredded beef (velvet) cooled, add peanut oil, rich flour and sugar, with a meat grinder crushed, stirred well.
5. Stir-frying: after picking the loose beef floss, and then put into the pot, stir-fry 2 to 2.5 hours with a slight fire, stir-fry until brown, crispy texture is the finished product.
6. Packaging: after the finished product out of the pot, placed for about 10 hours to dissipate heat, the temperature drops to 15 to 20 ℃, with a granule machine into granular flocculent, and then packaged in plastic bags, can be stored for 1 to 2 months. Fish Pine Practice Details Cuisine and Efficacy: Private Dish Blood and Qi double tonic recipes Nutritional Recipes Spleen and Stomach recipes Malnutrition Recipes
Flavor: Salty and Fresh Craftsmanship: Chill Fish Pine Ingredients: Ingredients: Main Ingredients: Mackerel 800 grams
Seasoning: 10 grams of cooking wine, 10 grams of green onions, 5 grams of ginger, 5 grams of salt, 10 grams of soy sauce, 10 grams of sesame oil, 10 grams of white sugar, peanut oil 10 grams of fish floss features: fresh flavor and taste, fish floss is soft. Teach you how to do fish pine, how to do fish pine is delicious 1. mackerel scales, remove the head and tail, dissected into two pieces of clean, put into a bowl, put into the yellow wine, salt; green onion root, clean, half of the minced, half of the cut into sections; fresh ginger washed and cut into slices, half of which cut into pieces; green onion segments, ginger into a bowl of fish, put the pan on the fire, with a high flame steam, steamed, after steaming, take out the bowl of fish, take away the scallions, ginger, the fish bone removed, and then peel the fish skin, the fish bones. At the same time peel off the skin of the fish, the fish meat into a clean cloth bag squeeze dry.
2. frying pan on the fire, hot, pour sesame oil, until the oil is hot, add chopped green onions, ginger, soy sauce, sugar, stir fry into sauce.
3. frying pan on the fire, pour peanut oil, so that the bottom of the pan around the stick on the oil, the oil is hot, the fish into the pan spread, slowly roasted over moderate heat, and constantly stirring, to be the moisture will be dry, the fish fibers separate fluffy, speed will be minced ginger, scallions, sugar, soy sauce, soy sauce and so on into the sauce on the pouring, and then stir-fried to dry, and then cooled to the pot can be.
Tips - Food Compatibility:
Mackerel: Mackerel is not to be eaten with plums; mackerel is not to be fried with beef and mutton oil; not to be eaten with Jingzhi, Atractylodes macrocephala, Cangzhu.
Fish floss (10 months) recipe details Cuisine and Efficacy: Early Childhood Recipes
Fish floss (10 months) Preparation Materials: Main Ingredients: 1 fresh fish (about 750 grams).
Accessories: 40 grams of peanut oil, 15 grams of soy sauce, 3 grams of refined salt, 4 grams of sugar, 3 grams of cooking wine. Fish floss (10 months) features: taste salty and sweet, pine fragrance, melt in the mouth. Teach you how to do fish floss (10 months), how to do fish floss (10 months) is delicious (1) will be scaled, gutted, cleaned, placed in a pot steamed, de-boned, de-skinned for use.
(2) put the pot on a small fire, add peanut oil, put the fish into the pot while baking and frying, until the fish is crispy, add salt, cooking wine, soy sauce, sugar, and then stir-fry a few times, that is, into the fish pine. Production key: frying fish pine when the fire should not be too strong, to bake while frying. This dish is suitable for infants over 10 months of age.