Fried meat with fungus is a common collocation in home-cooked dishes.
Nutritious and delicious.
Fried meat with auricularia auricula:
Soak the fungus in boiling water, and the dried fungus will become fluffy after absorbing water.
Then remove the roots of the fungus for later use.
The roots will affect the taste, so they need to be removed.
Pay attention, try to choose some fungus, which will taste better.
Wash pork and cut it into thin slices.
Add appropriate amount of starch, bean paste, soy sauce and pepper and mix well.
Heat oil from the pan, add a little bean paste and ginger and garlic foam and stir well.
Add the sliced meat and stir fry, then add the fungus and stir fry.
After the ingredients are fried, add appropriate amount of salt and monosodium glutamate to taste and serve.
Shredded pork can be matched with: cabbage, garlic moss, yuba, beans, peppers, zucchini, green peppers, bean sprouts, onions, fungus, carrots, garlic sprouts, cucumbers, mushrooms, lettuce, bitter meat, leeks, celery and so on.
If the meat needs to be fried with other vegetarian dishes, it should be cooked, and the fried meat should be put out for later use. After the vegetarian dishes are fried, pour them into the pot, stir them together, and then take them out.
In this way, it will not easily lead to meat aging because of the long stir-frying time.
How to fry pork slices How to fry pork slices: Don't be surprised, pork needs a mask just like our skin, but the mask that pork needs is starch. Putting water starch into pork is called sizing. There are many kinds of starch. If you are a novice in the kitchen, you can choose pea starch first. This panacea is always right.
Second, how to stir-fry the fried pork slices quickly at high temperature and fire: Because the temperature is directly proportional to the gelatinization degree of starch, the higher the temperature, the easier the shredded pork will mature, the less the water loss, and the stir-frying time will not be too long. It will be served soon, so high-temperature stir-frying is definitely an important magic weapon to make the meat tender.
But the high firepower of the kitchen at home is incomparable with that of the hotel. What if we're at home? You can heat the wok on the fire for 2 minutes. Even if it burns red, you don't have to worry. The wok won't burn. After that, pour in more oil, which can be 200% of the daily cooking amount, add shredded pork and stir-fry until cooked. After that, you can put the shredded pork in the pot and stir-fry until it changes color. Then, add seasonings and other ingredients. Be careful not to fry the meat for too long.
Third, how to fry the sliced meat: When frying shredded meat or sliced meat, in addition to the starch just mentioned, you can also pour soy sauce into the shredded meat, add salt and onion ginger, and then pour the starch. This step is also called hanging paste, or you can pour a little cold water and mix well, and the effect is better. After the oil is hot, directly pour the meat and stir it quickly, then pour a little water and stir it, and add other ingredients.
Fourth, how to stir-fry pork slices in boiling water: After the shredded pork is cut, it can be placed in a colander and then blanched in boiling water for about 1 minute. Immediately take it out until it changes color, then put it in a pot and stir-fry for about 3 minutes, and stir-fry until it is cooked.
5. How to stir-fry sliced meat with beer: When pickling shredded meat, you can stir it evenly with beer and starch first, so that the enzymes contained in the beer will play a role and the protein contained in the meat will decompose automatically, thus improving the fresh and tender taste of the meat, which is especially suitable for beef.
6. Finally, how to fry meat slices with salt: Don't add salt too early when frying shredded pork, because adding salt too early can easily lead to dehydration of meat, and adding salt too late can shorten the effect of salt on meat and avoid dehydration, thus making meat tender and dry.
Generally speaking, the biggest skill in frying meat slices is stir-frying. Generally, the hot oil in the pot is about 120℃ (the pot should be boiled until it feels hot, so as not to explode). Stir the head quickly until it changes color, and then take it out of the pot. When the side dishes are fried to maturity in 1989, pour in the meat slices and stir them together, so that the meat is tender and the dishes are fragrant.