pork rolls with bean skin
Material: 1) semi-fat pork-about 2g, carrot granules (not put, just to look good), chopped green onion, a little parsley,
2) bean skin (that is, thousands of pieces) -1 piece
Method: 1) Cut the pork into small pieces, and chop them into minced meat. Stir evenly in one direction.
2) Wash the bean skin and cut it into four pieces.
3) Spread the mixed minced meat evenly on the bean skin. Then roll it up, you can spread some egg liquid on the edge, which can make it
tighter and not easy to loose.
4) Spread the rolled meat evenly with soy sauce (don't want to be too colorful) Then use a broom
to sweep the old pumping water back and forth on the bean skin.)
5) Put the rolled meat roll in a steamer (the joint should be down to avoid scattering), and it is easy to accumulate water when it is steamed on a plate.
6) After the water in the pot is boiled, put it in the steamer and steam it on high fire for 15 minutes
7) Take another pot and put a little oil. You can serve it when you see the bubbles on the bean skin.
8) In addition, you can make a sweet and sour sauce or other sauces and pour them on it or dip them in
toothpick pork
Materials: pork hind legs, toothpicks, ginger, garlic, dried red pepper, Laoganma
Practice:
1. Cut the pork into long strips with a length of 3 cm and a thickness of about 1 cm. Chop garlic.
2. String each cut pork with a toothpick.
3. Add a little more oil to the pot, and fry the skewered pork with low heat until it is 8% hot, and put a little less at a time, because the pork tends to stick to each other when frying (I cooked about 8% meat, which was divided into four fried times) and fry until the surface of the kebab is burnt. Add a small amount of oil, add ginger, garlic and dried Chili together, stir-fry until the fragrance comes out, then add Laoganma, add a little salt, pour the fried kebabs into the pot, stir-fry evenly, and then take out the pot.
Pork jerky
Ingredients: minced meat, soy sauce (good soy sauce), light soy sauce (mainly good color), yellow wine, pepper and sugar. Stir.
use a piece of tin foil, put the stirred minced meat on it, cover it with a piece of plastic paper, roll it flat with a rolling pin, and see the thickness by yourself.
bake at 375 degrees Fahrenheit for 12 minutes.
TIP: don't add starch to minced meat, because it is easy to paste when baking.
Nanyang curry pork balls
Materials:
Wild boar meat stuffing, curry (Malaysian curry is used this time), onion, ginger, black pepper powder, cumin powder and cooking wine
Practice:
1. Chop wild boar with onion and ginger into stuffing, add black pepper powder, cumin powder, salt and cooking wine and stir evenly clockwise.
2. Put the prepared stuffing 1 in the refrigerator for about 2-3 hours, so that it can be tasted (wild pork will smell bad, but it won't be treated at all ~), and then take it out and add an egg and a little raw flour;
3. Boil the water, make the meat into balls (you can squeeze them with your thumb and forefinger or knead them into balls), put them in the water, and take them out after floating.
4. Add a little warm water, curry powder and coconut milk, roll them, put them into the prepared meatballs, boil them again, and then collect the juice on low heat.
Pork egg roll
Ingredients:
Egg skin, minced pork, chopped green onion, Jiang Mo, salt, chicken essence powder and a little egg white
Practice:
Mix minced pork, chopped green onion, Jiang Mo, salt, chicken essence powder and egg white. Spread the mixed minced meat evenly on the egg skin, roll it up and press the sides.
Pork bone soup
≮≯
5g of fan bone, 1g of straight bone, 5g of tail spine, 5g of broken bone, 1 small onion knot, 1 small piece of ginger, 5g of yellow wine and 5kg of clear water.
≮ Food practice ≯
1. Wash the fan bones, straight bones, tail spine and broken bones, then put them in a boiling pot and turn to low heat for 1 minutes.
2. Take out the bones, put them in warm water, and wash them one by one with a rag, especially the blood foam and impurities in the joints of the bones.
3. Then chop off the straight bone, split two pieces, drain the bone marrow, put it in a fine steel pot, filter the original soup with a fine mesh sieve, add onion, ginger and wine, boil it with strong fire, skim the floating foam again, and simmer for 3 hours to get the soup.
4. Generally, pork bone soup can be used continuously. It can be cooked for 9-1 hours at home, and can be used for 2-3 times until the fan bones are crisp, the bone color is gray, the soup is delicious and the fat nutrition is exhausted. Color: the soup is clear and oily.
≮ food features ≯
fragrant and fatty. Applicable dishes: stewed lion's head, etc.
Shanghai Sauced Pork
≮≯≯
5 grams of pork with skin, 1 grams of soy sauce, 2 grams of refined salt, 5 grams of onion and 5 grams of ginger, 25 grams of clove, 5 grams of Amomum villosum, 5 grams of Yuguo, 3 grams of Amomum Tsaoko, 3 grams of star anise, 1 grams of angelica dahurica and 3 grams of fennel.
≮ Gourmet practice ≯
1. Scrape and clean the pork, cut it into 1 pieces, put it in a water pot, boil it with high fire, and then fish it into cold water and wash it. Cut the onion into sections, pat the ginger flat with a knife, and wrap the medicine firmly with white cloth.
2. add clean water to the pot, add meat, soy sauce, salt, onion ginger and medicinal materials, press the meat with a bamboo operator, burn it on a strong fire, skim off the floating foam, move it to a low fire and stew it until the meat is cooked, remove the skin and put it in a plate to cool.
3. Bring the soup to a boil, skim off the oil slick, cool it and pour it into the meat dish. Take out the meat when eating, cut it into thin slices and put it on a plate.
Roasted pork with potatoes
Ingredients:
1 kg pork belly, 1 kg potato,
Ingredients:
2 star anise, 1 pepper, oyster sauce, cooking wine
Practice:
Cut pork belly into small pieces, scald it in boiling water, and scoop up supercooled water.
cut the potatoes into pieces, fry them in an oil pan over medium-high heat for 5 minutes, and put them on a plate for later use.
There is a little oil left in the pot. Pour the pork belly into the pan and stir-fry for a while. Add cooking wine, oyster sauce, soy sauce, sugar, star anise, pepper and a small bowl of water. After boiling, reduce the heat and cook for 2 minutes. (1 spoon of oyster sauce, 1 spoon of wine, the amount of soy sauce and sugar can be according to everyone's taste. )
Pour the fried potatoes into the pot and continue to cook on medium heat for 1 minutes.
Pickled pork
Ingredients:
2 grams of raw pork slices, one piece of tofu and 2 grams of kimchi.
seasoning:
one tablespoon of soy sauce, three tablespoons of Shaoxing wine, one tablespoon of sesame oil and a little chopped green onion.
Practice:
1. Drain the tofu, leave the microwave film uncovered, heat it for 2 minutes, take it out and cut it into pieces of appropriate size.
2. Cut the pork into appropriate sizes, put it in a container, add all seasonings, cover it with microwave film or cover it, and heat it for 2 minutes. [Gourmet China]
3. Add tofu and pickles into 2, stir well, cover with microwave film or cover, and heat for 3 minutes.
4. Take it out and stir it again. In the same way, put it on the plate after 2 minutes of high heat and sprinkle with chopped green onion.
lotus root pork
materials:
pork belly 35g, lotus root 35g.
Seasoning:
Two slices of ginger, two slices of onion, one slice of garlic, a little of coriander, Shaoxing wine and onion, two tablespoons of salad oil, one tablespoon of sugar, one teaspoon of soy sauce and a little of pepper.
Practice:
1. Put the whole pork belly in boiling water, add 2 tablespoons of ginger juice and 2 tablespoons of Shaoxing wine, heat for 8 minutes, take it out, rinse it off and cut it into dominoes.
2. Wash, peel and cut the lotus root into large pieces, and pat the ginger, onion and garlic flat.
3. Add two tablespoons of salad oil to the vessel, stir-fry ginger, onion and garlic, add pork and lotus root, mix well, add Shaoxing wine and water for 3 minutes, add one cup of water, one tablespoon of sugar, a teaspoon of soy sauce and a little pepper, then add coriander and onion for about 1 minutes.