Chefs from generation to generation have carefully cooked this greasy meat. Historically, this dish originated from Pingding, a famous city in eastern Shanxi, and Pingding House (now Pingding County, Yangquan City, Shanxi Province) is the most authentic. From February 65438 to February 0957, the oil-spilled meat made by famous chef Wu Wanku was rated as one of the top ten famous foods in Taiyuan by the expert review organized by the municipal catering company. Later, Zhang, Bai Baoshan, Fang Mingsuo and other famous chefs participated in the city, province and country cooking competitions and won the gold medal, which won glory for the people of Taiyuan. Since the market economy, all restaurants and restaurants dealing in Shanxi cuisine have oily meat. However, for a certain purpose, some restaurants have transformed oily meat into various and unrecognizable oily meat, and derived various series of oily meat, such as cabbage oily meat, Chili oily meat and spicy oily meat. In order to meet the needs of diners, onions, garlic sprouts, dried red peppers and soybean sprouts are added to oily meat ... Over time, the original traditional oily meat has been hard to find. In fact, more efforts should be made in the selection of ingredients, side dishes and cooking, so as to highlight the rich local characteristics of Shanxi. 1. Spilled pork with oil is a famous official dish, which was later spread to Taiyuan and gradually spread in Shanxi. After the improvement of chefs in past dynasties, this dish has reached a relatively perfect level Because Shanxi's "oil spilled meat" has its uniqueness from material selection to cutting, from pickling to cooking, especially in the use of seasonings, it clearly reflects the local flavor characteristics of Shanxi. Shanxi people are jealous, and the use of vinegar in cooking is very particular. The method of using vinegar in this dish is an example.
3. Requirements of this dish: golden and bright in color, salty and fresh in taste with vinegar, soft outside and tender inside, moderate in transparent juice, not thin or thick, and slightly bright in oil.
[13] There are many sister varieties in Shanxi's "oil spilled meat" dishes, such as "red and white oil spilled meat", which uses pigs to dredge the spine.
Sister varieties of oily meat red and white oily meat
Sister varieties of oily meat red and white oily meat
And chicken breast as main materials; "oily sea cucumber" refers to sea cucumber soaked in water as the main ingredient of this dish. There are also varieties such as "Yourou Waihua", which have different textures and flavors. They can be used not only to make wine, but also to make noodles. This is an ideal delicacy.
2. Because of the frying process, prepare 500 grams of cooked lard;
Tenderloin is also called tenderloin, tenderloin and shoulder pole meat.
2. Write a composition. My hometown is Rongcheng Town, Jianli County, Hubei Province, which is near the Yangtze River. There are many aquatic products and crops here, so my hometown is often called "land of fish and rice".
There are many delicious foods in my hometown. My favorite food is shrimp, water chestnut and pot.
The river shrimp here is not as big as the sea shrimp. It is only one or two centimeters long and has two long beards on its head. These shrimps are white before frying, and some places are transparent, like crystals. But when you fry it, it immediately rolls up and turns pink. You can smell its fragrance from a distance and make your mouth water.
In aquatic products, there are not only animals, but also plants, which is water chestnut. There is a black shell outside the water chestnut, which looks like the diagonal line on the old cow's head, and there are thorns on the corner. If you are not careful when holding it, it will stand still.
Stabbed Although it looks ugly on the outside, as long as you cut it open, white meat will fall out from it. It can be eaten steamed or fried. When steaming, it is best to use a shamu steamer and steam for more than an hour.
After that, opening the lid is the fragrance. In our place, in summer, water chestnuts are sold on the street, and the shouts of "selling water chestnuts and steaming water chestnuts with sand" can be heard from a distance. Sometimes when it is convenient at home, I will go directly.
Shell, add pepper and stir fry. Green peppers set off the snow-white water chestnut meat, which looks good and delicious.
3. How to make potato chips English composition Stewed beef with potatoes
1 When cooking a hawthorn, it is not good to add a little tea, oranges or beef. Boiled beef can preserve nutrients well. 2 The old beef was boiled the night before and coated with mustard. After it was washed with clear water, it was cooked in the pot and cooked with wine. When it was treated again, it was cooked with old vinegar and the beef was tender, with good color and aroma. Braised pork, add a few sherry red, the meat is delicious. Beef has thick fibrous tissue and many connective tissues, so it should be a cutting tool for long fibers, which can not only cut off fibrous tissues, but also occasionally. Beef is easy to turn black after being blown by the wind, so we should pay attention to keep it bad.
4. Composition of Jincheng oil rice 1. Preparation materials: 200 grams of pork belly (fat three thin seven), 30 grams of garlic bolts (usually three or four), 2 water-borne fungus, 0/0 gram of water starch/kloc-,300 ml of water, 300 ml of salad oil (not much actually used) and eggs.
2, practice: cut pork into small pieces, add water starch, eggs, a little salt and make up; Cut the garlic bolt into 2 cm long segments, and cut the fungus into small pieces; Pour oil into a hot pan (tip: adding cold oil to a hot pan can prevent the pan from sticking when it is over-oiled). When it is 60% hot (slightly smoky), put in a good piece of meat and stir it with a spoon. When it takes about 40 seconds, the meat will turn yellow and white, and take it out with a sieve; Leave the bottom oil in the pot, add onion ginger and half garlic, stir-fry the garlic seedlings and fungus together, add the oiled meat slices after the garlic seedlings change color, and add sugar, salt, soy sauce and pepper. (according to your taste), add water after about two minutes, boil the water slightly, then hook in the remaining water starch, add the remaining garlic, and. (garlic is divided twice because the first half is burnt, and the back will be full of garlic. )
5. Composition about fried fruit in those days (500 words) Shanxi oily meat is said to be the golden dish of the first national cooking competition. In addition to the traditional lean meat that is starched, oiled and fried with natural auricularia auricula, mushrooms and winter bamboo shoots, there is also the oily meat of Taiwan Province mushrooms (Taiwan Province mushroom, the abbreviation of mushrooms produced in Wutai Mountain area, is a kind of edible fungus with high nutrition, also known as "smallpox dish". )
Potato chips and oily meat. Look at personal preferences, in fact, the reason is still the same. Chefs from generation to generation have carefully cooked this greasy meat. Historically, this dish originated from Pingding, a famous city in eastern Shanxi, and Pingding House (now Pingding County, Yangquan City, Shanxi Province) is the most authentic.
From February 65438 to February 0957, the oil-spilled meat made by famous chef Wu Wanku was rated as one of the top ten famous foods in Taiyuan by the expert review organized by the municipal catering company. Later, Zhang, Bai Baoshan, Fang Mingsuo and other famous chefs participated in the city, province and country cooking competitions and won the gold medal, which won glory for the people of Taiyuan.
Since the market economy, all restaurants and restaurants dealing in Shanxi cuisine have oily meat. However, perhaps for some purpose, some restaurants have turned oily meat into various types.
6. How to cook oily meat? Let me tell you according to the restaurant's practice. I'm a chef. If you don't understand anything, you can continue to leave a message.
The price of a plate of oily meat in the restaurant is 13 yuan, in which the weight of the meat is 3 to 4 Liang.
So do it according to four or two meats, and put the fresh red meat in the refrigerator for freezing. The ingredients are garlic moss and onion fungus.
1 It's easy to slice when cutting, and then soak the sliced meat in clean water to remove a little fishy smell.
2 control the moisture of the meat slices, put the meat slices in your hands, squeeze out the water and put it in a container.
3 put the salt monosodium glutamate into the meat slices and mix well.
Beat an egg into the meat stuffing, stir the egg and the meat stuffing evenly, and then put a little corn starch on it. Starch is about 1, and not much is needed. Then stir well.
5 oil the pot, there is more oil, but if there is less oil, you can't pass the oil.
When the oil burns to smoke, put the meat into the pot, and prepare chopsticks at the same time. Stir the meat quickly with chopsticks, preferably without sticking your hands. It stays in the oil for about 10 second, and then the meat is fished out with a strainer.
It is best to use chopped green onion Jiang Mo when cooking. It smells better this way. Stir-fry garlic moss and onion fungus for a while, then put the meat in the pot, stir-fry slightly and add some water to make it tender. When monosodium glutamate soy sauce comes out of the pot, add less salt and pour vinegar.
I don't know if I made it clear, but if I don't understand, please keep asking questions.
7. How to make a simple family practice of collecting oily meat by yourself (with comments and skills, and then pay for the professional practice):
Ingredients: lean pork
Accessories: Chinese cabbage, garlic moss, onion, black fungus and an egg.
Seasoning: onion, ginger, garlic, vinegar, soy sauce, salt, monosodium glutamate, tomato sauce, etc.
Practice: Cut the lean pork into The Lancet slices, take a little flour, and take an egg and mix it evenly with egg white and pork; Heat the pan, and pour the blended oil according to the amount of meat, so that the meat slices float in the oil.
When the oil temperature is 40% to 50% hot, pour the meat slices into the pot, fry them and spread them out with chopsticks, then wrap the meat slices and shape them, and then take them out for later use.
Leave a little base oil at the bottom of the hot oil pan, pour the meat slices into the pan, and pour the vinegar to cook. When the vinegar is fragrant, stir-fry the onion, ginger and garlic in the pot, then pour the garlic moss (or cabbage), onion and black fungus into the pot in turn and stir-fry quickly.
Adjust the color with soy sauce, and add salt and monosodium glutamate to taste.
It is best to wrap the juice evenly on the vegetables with starch, and then pour the oil out of the pot.
Features: This dish is soft and delicious, with rich flavor.
How to eat: This dish can be fried with wine alone, or marinated with pasta such as noodles, Daoxiao Noodles, Lamian Noodles and Migedou (unique pasta in Shanxi) to make soup. It also has a unique flavor.
Such as oily noodles, oily meat and so on. If you are from the south, you might as well try rice covered with oil and meat, which is delicious and saves money.
Key points: pork must be fresh meat, and frozen meat must be drained to hang batter after awakening. The oil temperature of the oil must not be too high, otherwise the meat will become hard and stiff, affecting the taste.
Divergence: oily meat has a wide range of ingredients, besides garlic moss and cabbage, it can also be cucumber and bamboo shoots. You add oily meat, such as garlic moss oily meat, cabbage oily meat, cucumber oily meat and so on. This is a dish that can be eaten in all seasons. Onion is an auxiliary material added by myself in practice, which can increase the flavor of dishes and supplement the nutrition of vegetables, and it feels good. Don't forget, onions are still anti-cancer vegetables. However, you don't have to do it if you don't like it, but fungus is absolutely indispensable. Without it, oily meat is not oily meat (it is also a beneficial anti-cancer bacteria).
Main materials and auxiliary materials
200 grams of pork shoulder pole meat; 5 grams of garlic cloves; 20 grams of canned winter bamboo shoots; 2.5 grams of yellow sauce; Auricularia auricula15g; 2.5g of balsamic vinegar; 25 grams of cucumber; 5 grams of pepper water; Wash 5 grams of green onions; Soy sauce15g; 2.5g of fresh ginger; 2 grams of refined salt; 5 grams of Shao wine; 85g of wet starch; 2.5g of monosodium glutamate; 2 eggs; Sesame oil15g; 50 grams of chicken soup; 500 grams of cooked lard.
Cooking method
1. Remove the film, white tendons and fat from the shoulder pole meat, put it horizontally on the chopping block, turn the raw materials into strips with a thickness of 0.33 cm by flat knife cutting, then lay it flat on the chopping block, and then obliquely cut it with a straight knife to grow into rectangular pieces with a width of 6.6 cm.
2. Cut winter bamboo shoots and cucumbers into pieces as big as meat, large pieces of auricularia auricula into small pieces, large pieces of green beans into onions, peeled ginger into ginger rice, and sliced garlic cloves.
3. Put the sliced meat into a bowl, add yellow sauce, pepper water, soy sauce (5g) and salt, mix well and marinate for 8h.
4, the winter bamboo shoots are broken, and the water is too cold to put in a small bowl. Add auricularia and cucumber slices, chicken soup, Shaoxing wine, monosodium glutamate, soy sauce (10g) and wet starch (10g) to make sauce.
5. Fire the wok, add lard and heat it to 50%, then add the soaked meat slices, spread them quickly with chopsticks, and slide for about 5~6 seconds to drain the oil in the colander. Add lard (15g) to the wok, stir-fry onion slices, Jiang Mo slices and garlic slices, add oily meat slices, cook with vinegar, then pour the sauce, stir well, and pour lard (15g) to serve.
8. How to cook oily pork? 1. Ingredients: 200g pork tenderloin. Accessories: 20g of winter bamboo shoots, 20g of auricularia auricula (soaked in water)15g, 20g of cucumber, 20g of starch (pork tenderloin and broad bean as the main material), and 0g of egg120g. Seasoning: 5 grams of garlic (white skin) and 3 grams of yellow sauce. 2g of salt, 5g of yellow wine, 3g of monosodium glutamate, 0g of sesame oil10g, and 35g of lard (refined). 1. Cooking method: remove the film, white tendons and fat from the shoulder pole meat (tenderloin) and put it horizontally on the chopping block; 4. Invert the raw materials into strips with a thickness of 0.33 cm by a flat knife cutting method; 13. Then put it flat on the chopping block, and then use a straight knife to obliquely cut it into an oblique square piece with a length of 6.6 cm and a width of 4 cm; 4. Peel and wash the winter bamboo shoots and cut them into pieces as big as meat; 5. Wash cucumber and cut into pieces as big as meat; 6. Remove the pedicel of auricularia auricula, wash it and cut it into small pieces; ⒎ Root the onion, wash it and cut it into large pieces of green beans; ⒏ Peel ginger and cut ginger rice, and cut garlic into thin slices; (9) Put the sliced meat into a bowl, add yellow sauce, pepper, soy sauce and salt, mix well and marinate for half an hour; ⒑ blanch the winter bamboo shoots, and put the clear water into a small bowl after it is too cold; ⑴ Add auricularia auricula and cucumber slices, E69DA5E887AA323133313331331363336 5] to a wok, add lard and heat it to 50%, then add it for soaking. Then pour it into the pot. ⒔ Add the prepared lard into the pot, fry the onion slices, Jiang Mo slices and garlic slices, buckle the oily meat slices, cook them with vinegar, then pour the sauce, stir well, and pour the lard into the pot.
[1] Flavor characteristics 1. "Spilled meat in oil" is one of the famous dishes in Shanxi. At first, it was a famous official dish. Later, it spread to Taiyuan and gradually spread in Shanxi. After the improvement of chefs in past dynasties, this dish has reached a relatively perfect level Because Shanxi's "oil spilled meat" has its uniqueness from material selection to cutting, from pickling to cooking, especially in the use of seasonings, it clearly reflects the local flavor characteristics of Shanxi.
Shanxi people are jealous, and the use of vinegar in cooking is very particular. The method of using vinegar in this dish is an example. 3. Requirements of this dish: golden and bright in color, salty and fresh in taste with vinegar, soft outside and tender inside, moderate in transparent juice, not thin or thick, and slightly bright in oil.
[13] There are many sister varieties of "oily meat" in Shanxi, such as "red and white oily meat", which is made of red and white oily meat and chicken breast, and is the sister variety of pork spine oily meat. "oily sea cucumber" refers to sea cucumber soaked in water as the main ingredient of this dish. There are also varieties such as "Yourou Waihua", which have different textures and flavors. They can be used not only to make wine, but also to make noodles. This is an ideal delicacy.
2. Because of the frying process, prepare 500 grams of cooked lard; Tenderloin is also called tenderloin, tenderloin and shoulder pole meat. 3 Practice 2 Ingredients: 200 grams of pork shoulder pole meat Accessories: 5 grams of garlic cloves; 20 grams of canned winter bamboo shoots; 2.5 grams of yellow sauce; Auricularia auricula15g; 2.5g of balsamic vinegar; 25 grams of cucumber; 5 grams of pepper water; Wash 5 grams of green onions; Soy sauce15g; 2.5g of fresh ginger; 2 grams of refined salt; 5 grams of Shao wine; 85g of wet starch; 2.5g of monosodium glutamate; 2 eggs; Sesame oil15g; 50 grams of chicken soup; 500 grams of cooked lard.
Step one. Remove the film, white ribs and fat from the shoulder pole meat, put it horizontally on the chopping block, cut the raw materials into strips with a thickness of 0.33 cm with a flat knife, then lay them flat on the chopping block, and then obliquely cut them into rectangular blocks with a width of 4 cm and a length of 6.6 cm with a straight knife. 3. Cut the winter bamboo shoots and cucumbers into pieces as big as the meat, cut the large auricularia into small pieces, cut the green beans into large onions, peel the ginger and cut the ginger rice, and cut the garlic cloves into thin slices.
3. Put the sliced meat into a bowl, add yellow sauce, pepper water, soy sauce (5g) and salt, mix well and marinate for 8h. 4. blanch the winter bamboo shoots, and put the water into a small bowl after it is too cold.
Add auricularia and cucumber slices, chicken soup, Shaoxing wine, monosodium glutamate, soy sauce (10g) and wet starch (10g) to make sauce. 5. Heat the wok, add lard and heat it to 50%, then add the soaked meat slices, quickly disperse them with chopsticks, slide for about 5~6 seconds, and drain the oil in the colander.
Add lard (15g) to a wok, stir-fry Jiang Mo, onion slices and garlic slices, add oiled meat slices, cook with vinegar, then pour the prepared juice, stir well, and pour lard (15g). [2]。
9. How to cook oily pork? 1. Ingredients: 200g pork tenderloin. Accessories: 20g of winter bamboo shoots, 20g of auricularia auricula (soaked in water)15g, 20g of cucumber, 20g of starch (pork tenderloin and broad bean as the main material), and 0g of egg120g. Seasoning: 5 grams of garlic (white skin), 3 grams of yellow sauce, and appropriate amount of balsamic vinegar. 5g of yellow rice wine, 3g of monosodium glutamate, 0g of sesame oil10g and 35g of lard (refined). 1. Cooking method: remove the film, white tendons and fat from the shoulder pole meat (tenderloin) and put it horizontally on the chopping block; 4. Invert the raw materials into strips with a thickness of 0.33 cm by a flat knife cutting method; 13. Then put it flat on the chopping block, and then use a straight knife to obliquely cut it into an oblique square piece with a length of 6.6 cm and a width of 4 cm; 4. Peel and wash the winter bamboo shoots and cut them into pieces as big as meat; 5. Wash cucumber and cut into pieces as big as meat; 6. Remove the pedicel of auricularia auricula, wash it and cut it into small pieces; ⒎ Root the onion, wash it and cut it into large pieces of green beans; ⒏ Peel ginger and cut ginger rice, and cut garlic into thin slices; (9) Put the sliced meat into a bowl, add yellow sauce, pepper, soy sauce and salt, mix well and marinate for half an hour; ⒑ blanch the winter bamboo shoots, and put the clear water into a small bowl after it is too cold; (1) Add fungus, cucumber slices, 50 ml of chicken soup, yellow wine, monosodium glutamate, soy sauce and wet starch into the winter bamboo shoot bowl to make a sauce; 5] wok, add lard and heat it to 50%, then add the soaked meat slices, quickly disperse the materials used in oily meat with chopsticks, slide for about 5~6 seconds, and then pour them into a colander to drain the oil; ⒔ Add the prepared lard into the pot, stir-fry onion slices, Jiang Mo slices and garlic slices, buckle the oily meat slices, cook them with vinegar, then pour the sauce, stir well, and pour the lard into the pot.
[1] Flavor characteristics 1. "Spilled meat in oil" is one of the famous dishes in Shanxi. At first, it was a famous official dish. Later, it spread to Taiyuan and gradually spread in Shanxi. After the improvement of chefs in past dynasties, this dish has reached a relatively perfect level Because Shanxi's "oil spilled meat" has its uniqueness from material selection to cutting, from pickling to cooking, especially in the use of seasonings, it clearly reflects the local flavor characteristics of Shanxi.
Shanxi people are jealous, and the use of vinegar in cooking is very particular. The method of using vinegar in this dish is an example. 3. Requirements of this dish: golden and bright in color, salty and fresh in taste with vinegar, soft outside and tender inside, moderate in transparent juice, not thin or thick, and slightly bright in oil.
[13] There are many sister varieties of "oily meat" in Shanxi, such as "red and white oily meat", which is made of red and white oily meat and chicken breast. "oily sea cucumber" refers to sea cucumber soaked in water as the main ingredient of this dish. There are also varieties such as "Yourou Waihua", which have different textures and flavors. They can be used not only to make wine, but also to make noodles. This is an ideal delicacy.
2. Because of the frying process, prepare 500 grams of cooked lard; Tenderloin is also called tenderloin, tenderloin and shoulder pole meat. 3 Practice 2 Ingredients: 200 grams of pork shoulder pole meat Accessories: 5 grams of garlic cloves; 20 grams of canned winter bamboo shoots; 2.5 grams of yellow sauce; Auricularia auricula15g; 2.5g of balsamic vinegar; 25 grams of cucumber; 5 grams of pepper water; Wash 5 grams of green onions; Soy sauce15g; 2.5g of fresh ginger; 2 grams of refined salt; 5 grams of Shao wine; 85g of wet starch; 2.5g of monosodium glutamate; 2 eggs; Sesame oil15g; 50 grams of chicken soup; 500 grams of cooked lard.
Step one. Remove the film, white ribs and fat from the shoulder pole meat, put it horizontally on the chopping block, cut the raw materials into strips with a thickness of 0.33 cm with a flat knife, then lay them flat on the chopping block, and then obliquely cut them into rectangular blocks with a width of 4 cm and a length of 6.6 cm with a straight knife. 3. Cut the winter bamboo shoots and cucumbers into pieces as big as the meat, cut the large auricularia into small pieces, cut the green beans into large onions, peel the ginger and cut the ginger rice, and cut the garlic cloves into thin slices.
3. Put the sliced meat into a bowl, add yellow sauce, pepper water, soy sauce (5g) and salt, mix well and marinate for 8h. 4. blanch the winter bamboo shoots, and put the water into a small bowl after it is too cold.
Add auricularia and cucumber slices, chicken soup, Shaoxing wine, monosodium glutamate, soy sauce (10g) and wet starch (10g) to make sauce. 5. Heat the wok, add lard and heat it to 50%, then add the soaked meat slices, quickly disperse them with chopsticks, slide for about 5~6 seconds, and drain the oil in the colander.
Add lard (15g) to a wok, stir-fry Jiang Mo, onion slices and garlic slices, add oiled meat slices, cook with vinegar, then pour the prepared juice, stir well, and pour lard (15g). [2]。