Question 1: How to stir-fry lean meat to make it delicious? For many years, lean meat has become very hard. I'll teach you a way, it's delicious! I don't like adding starch the least. My way of making it tastes better than hooking it up.

1. When buying meat, remember to bring some fat. Don’t buy pork belly, buy meat that is fat and lean easily;

2. Separate fat and lean meat when cutting meat. Cut the lean meat into slices, add a little salt and a little soy sauce, grab it with your hands, and set it aside for later use;

3. Cut the fat meat into slices and fry it until the oil comes out. Don’t make the fire too high, and be careful not to fry it until it’s burnt. When the fat meat turns a little yellow, add the submerged lean meat and fry it. If it’s fried with other vegetables, you can put it in with the lean meat if it’s not easy to cook. Stir-fried, if it is easy to cook, you can stir-fry the meat first and then add the vegetables. Give it a try, it’s delicious. It's also very fragrant, and all the meaty aroma can be brought out by frying. Note that a little salt has already been added when drowning the meat. When adding salt, add a little less.

If it is fried beef, add sugar, salt, raw oil, and soy sauce and submerge it for about two hours. This way it's easy to fry and won't clog your teeth.

Question 2: What is this and how to make delicious stir-fried meat? Summer is here, let me introduce a dish called "Bitter Melon Stir-fried Pork". Bitter melon has the effects of clearing away heat, improving eyesight and detoxifying, and is suitable for consumption in summer. Method: 1. Remove the seeds from the bitter melon. If you are afraid of the bitterness, buy a slightly yellow one. Soak the slices in salt water for half an hour to squeeze out the bitter water. 2. Cut the pork loin into thin slices and remove the starch. 3. Add a little salt to the hot oil. 4. Add the meat slices and stir-fry later. 5. Turn over and remove the chopped garlic. 6. Pour in the bitter melon and MSG chicken powder and stir-fry until cooked. Just load it into a plate. If you like spicy food, you can add red pepper segments and bitter gourd and onions to stir-fry together.

Question 3: How to make a delicious main ingredient for stir-fried pork with yellow stem seeds

4 small pieces of white stem seeds and 4 chili peppers

4-5 slices of ginger

Accessories

Half a spoonful of dark soy sauce and an appropriate amount of salt

A little sugar

Steps to make stir-fried green peppers

1. Slice the bean sprouts, boil them in water for a while, take them out and cool them.

2. Heat the oil in the wok, add the ginger slices and dried seeds and stir-fry until both sides of the fried dried seeds are slightly brown (about 4 minutes), add chili, salt, sugar and soy sauce and stir-fry Once colored, the peppers are soft and ready to serve.

Tips

Boil the dried seeds in water until they are slightly boiled. Do not boil them too much. Pour them into cold water immediately to maintain the toughness of the dried seeds. Put oil in a pan and stir-fry together with the ginger slices. Be sure to stir-fry until the surface of the dried seeds becomes hard and slightly yellow before adding other ingredients.

Question 4: How to stir-fry pork to taste? Tips for stir-frying pork. How to stir-fry pork to taste delicious? Pork is the most common and best source of animal protein. Its vitamin B1 content is higher than that of beef, chicken and other meats. It is a good meat choice for Asians who mainly eat rice and lack vitamin B complex. But making pork delicious requires certain cooking skills. Let’s learn how to fry pork deliciously! Pork cooking techniques 1. Frozen meat can be soaked in ginger juice before heating to make it fresher. 2. When stewing meat, put 3 hawthorn slices per 500 grams of meat, which will cook it quickly and make it taste more delicious. 3. When stewing meat, adding a few pieces of orange peel to the pot can remove odor and greasiness and increase the flavor of the soup. 4. Celery leaves can be washed and put in the refrigerator to freeze. When cooking broth, they can make the soup more fragrant. 5. When stewing meat, add an appropriate amount of vinegar to remove the odor and shorten the time. 6. The braised pork is stewed with sour ingredients, which can whet your appetite and remove greasiness. 7． Using tea, brown sugar and rice to cook smoked meat is hygienic, sterile, and delicious. Basic functions of spices Tips for making a good stewed pork Pork *** is nutritious and delicious, and is a good raw material for cooking. There are three main tips for making home-cooked pork stew: 1. Cut the meat into larger pieces: Pork contains fresh nitrogen-containing substances that are soluble in water. The more they are released when stewing the pork, the stronger the flavor of the broth will be, and the aroma of the meat will be relatively weakened, so the meat of the stew will be lighter. The pieces should be cut into larger pieces to reduce the spillage of fresh substances in the meat, so that the meat tastes more delicious than smaller pieces of meat.

2. Do not cook the meat over high heat: First, because the meat is exposed to sharp high heat and the muscle fibers become hard, making it difficult to cook the meat; second, because the aromatic substances in the meat will evaporate with the water vapor during intense cooking, reducing the aroma. . 3. Add less water: Add less water during stewing to make the soup taste mellower. Tips for stir-fried pork slices 1. The best time to cook livestock and poultry meat is about 24 hours after the livestock and poultry are slaughtered. Because this is the moment when the accumulation of lactic acid in the meat is the highest, the meat at this time is the most nutritious. 2. How to stir-fry pork slices: Place the cut slices of meat in a colander, shake it in boiling water for a few times, and when the meat just changes color, drain off the water, then put it in the wok and stir-fry quickly. Once the surface of the meat becomes When it turns white, you can start the pot. If there is still meat juice in the pot at this time (preferably there is), add it to the pot as well. This stir-frying method can maintain the freshness and tenderness of the pork. 3. Beer-fried meat is extra fresh: Pour a little beer into the starch paste used to stir-fry the meat slices, and the dish will be extra fresh and delicious. Because the enzymes in beer can quickly break down the protein in meat. 4. Oil-saving method for making smooth pork slices: When making smooth pork slices, generally use 50% hot warm oil. If you want to use less oil, you can heat the oil to 80% to 90% heat and quickly stir-fry it, which will have the same effect as the finished dish.

Question 5: How to make delicious fried pork belly?

Main ingredients

800 grams of pork belly

Accessories

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Salt

5 grams

Soy sauce

25 grams

Onion

1 root

Ginger

1 small piece

Dark soy sauce

10 grams

Sichuan peppercorns

6 capsules

Cooking wine

5 grams

White sugar

5 grams

Five-spice powder

5 grams

Vegetable oil

200 grams

How to cut the meat

1.

Go to the supermarket Choose a piece of pork belly, scrape the skin with a knife, wash it and put it into the pot

1.

Go to the supermarket to choose a piece of pork belly, scrape the skin with a knife, wash it and put it in the pot

2.

Add green onions, cooking wine, and ginger slices, bring to a boil over high heat and skim off the foam on top

2.

Add green onions, cooking wine, and ginger slices , bring to a boil over high heat and skim off the scum on top

3.

Boil over low heat for 30 minutes and then turn off the heat

3.

Simmer over low heat for 30 minutes and then turn off the heat

4.

While the pork belly is hot, apply dark soy sauce to the skin and let it dry for a while

4.

While the pork belly is hot, apply soy sauce on the skin and let it dry for a while

5.

Put oil in the pot and put the pork belly skin side down into the pot After putting it in, quickly cover the lid and fry over low heat. Be careful of the oil splashing out and scalding the meat. Fry until the skin of the meat turns brown.

5.

Put oil in the pot and put it into the pot. Put the pork belly skin side down into the pot. Cover the lid immediately after adding it and fry over low heat. Be careful of the oil splashing out and scalding it. Fry until the skin turns brown.

6.

Slice the cooled pork belly into thin slices as much as possible

6.

Slice the cooled pork belly into slices as thinly as possible

7.

Dip each piece of meat in soy sauce and place it skin side down in a bowl. Pour the seasoning sauce of soy sauce, cooking wine, salt, sugar and chopped green onion on top. Then add 2 tablespoons of the cooking broth just now. Place in a steamer and steam for 50 minutes

7.

Coat each piece of meat with soy sauce, put the skin side down in a bowl, and pour the prepared soy sauce, cooking wine, and salt on top , sugar, chopped green onion sauce, then add 2 tablespoons of the cooking broth just now, put it into a steamer and steam for 50 minutes

8.

Steamed pork belly directly on the wrist Put a plate on it, turn it over, and take the bowl away

8.

Place the steamed pork belly directly on your wrist, turn it over, and take the bowl away

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Question 6: How to stir-fry lean meat tenderly and deliciously? First, slice the lean meat into slices or shreds. If you want to stir-fry the shredded meat or meat slices tenderly, add an egg and cornstarch (starch) to it. ) Add your favorite seasonings, adjust the flavor, heat the pan with oil, add more oil, heat the oil until clear smoke comes out, pour in the prepared shredded pork slices, fry the inner shreds for 5 to 6 seconds For about 10 minutes, fry the meat slices for ten seconds and then start the pan immediately. This ensures that the meat will be very tender and the lean meat will be very tough. I'll teach you a way, it's delicious! I don't like adding starch the least. My way of making it tastes better than hooking it up.

1. When buying meat, remember to bring some fat. Don’t buy pork belly, buy meat that is fat and lean easily;

2. Separate fat and lean meat when cutting meat. Cut the lean meat into slices, add a little salt and a little soy sauce, grab it with your hands, and set it aside for later use;

3. Cut the fat meat into slices and fry it until the oil comes out. Don’t make the fire too high, and be careful not to fry it until it’s burnt. When the fat meat turns a little yellow, add the submerged lean meat and fry it. If it’s fried with other vegetables, you can put it in with the lean meat if it’s not easy to cook. Stir-fried, if it is easy to cook, you can stir-fry the meat first and then add the vegetables.

Give it a try, it’s delicious. It's also very fragrant, and all the meaty aroma can be brought out by frying. Note that a little salt has already been added when drowning the meat. When adding salt, add a little less.

If it is fried beef, add sugar, salt, raw oil, and soy sauce and submerge it for about two hours. This way it's easy to fry and won't clog your teeth.

Question 7: How to fry meat deliciously when cooking. If you want to make the meat tender and delicious, I have a method!

1. Choose relatively tender fresh pork, not leg meat!

2. Before cutting the meat, lightly pat the meat with a knife to loosen the internal tissue of the meat;

3. Be sure to cut the meat by hand, not by machine; 4. Place the sliced ??meat in a bowl, add some salt, monosodium glutamate, and water starch, pinch it with your hands for a while, and then put it aside to allow it to absorb naturally;

5. Put it in the pot Oil (preferably cooked lard), add chopped ginger, heat the oil to 80% heat, pour the meat slices into the pot, stir-fry quickly with a spatula, so that the meat slices are evenly heated, turn off the meat immediately after the color changes. Turn on the heat and take out the meat slices;

6. Pour the side dishes into the pot and stir-fry until 7 or 8 are cooked, add the meat slices and stir-fry briefly, add seasonings and serve.

The meat fried in this way is tender, smooth and very delicious. You can choose loofah, lettuce, winter squash, etc. as side dishes. Soy sauce is not recommended!

Question 8: How to stir-fry large meat to make it tender and delicious. Meat dishes cooked at home feel hard in the mouth and feel like they are chewed over. They are not as tender as those cooked in restaurants. What to do if you want to eat tender meat? Experienced people have introduced several relatively simple and easy methods:

Starch method: After cutting the meat into shreds, add an appropriate amount of dry starch, mix well, and stir-fry after half an hour, until the meat is tender. It melts and is not greasy in the mouth.

Starch and egg white method: Add appropriate amount of dry starch and egg white to the meat slices (diced), mix evenly, stir-fry for half an hour and sauté in oil, the entrance will be smooth and the meat will be tender.

Beer starch method: The meat slices (shredded) are battered with starch and beer. The fried meat slices are especially tender and have a unique flavor.

Edible oil method: When frying beef slices, first add seasonings to the sliced ??meat, add an appropriate amount of peanut oil (soybean oil, cotton oil), mix well, marinate for half an hour, put it in the pan, and stir-fry The meat slices are golden and tender, and the meat is tender.

Beer braised beef method: When cooking beef, use beer instead of water to cook it. The meat will be tender, fresh and fragrant.

Soybean method: When stewing old chicken or duck, add a handful of soybeans and cook them together. Not only will the meat rotten quickly, but it will also taste delicious.

White vinegar method: When stir-frying the kidneys, add some white vinegar and water to the kidneys in advance and marinate them for 15 to 30 minutes. The kidneys will swell naturally and become a dish without blood, white, crisp and tender.

Hope you adopt it!

Question 9: How to make delicious pork, home-style recipes for fried pork. Recipe introduction

When the weather is cold, I most want to eat something warm to the stomach. . . For example, fire nest, rice and so on. . . I often hear Xia Tian say that Coke is very effective in cooking. . . There are Coke Chicken, Coke Pork Ribs, and Coke Pork. . . Since the experts say so, I must try it. . . The price of pork has increased recently. . . Our life is so sad. . . Hope the heavy snow weather will pass soon. . . People can get home safely soon. . . Have a happy and happy New Year. . .

Xia Tian said that the carbonic acid in Coke has a wonderful relationship with meat. . . Let you have unexpected effects. . . Especially when used with rice, this meat is simply top-notch. . . So delicious. . . During the Chinese New Year, everyone should do it when they have time. . . Have a prosperous New Year. .

Ingredients

1 pork, 0.5 can of Coke, sugar, soy sauce, appropriate amount of salt

Method

1. Wash and cut the pork pieces, and then marinate them with sugar, soy sauce, and salt overnight

2. Before cooking, fry the pork pieces until fragrant to release some oil, so it is not so fatty. . .

3. Pour in the cola again and simmer until the cola is slightly reduced. . . Turn off the heat

Question 10: How to stir-fry sauteed meat to make it more delicious? Here are a few steps:

1. Buy rib meat. If it is an induction cooker, it will weigh 2-3 pounds. That's it.

Second, cut the meat. Cut fat meat and lean meat separately. Do not peel the skin when cutting fat meat. Cut into 1*2 cm pieces, about 2-3 mm thick, and remember that all the fat must be cut into uniform thicknesses (depending on your knife skills). Only in this way can all the fat be released at the same time, otherwise, Thin ones will be cooked with oil, while thick ones will require less heat; just cut the lean meat into thin slices the same size as the fatty meat. Be sure to keep the fat and thin separately.

Three, put it in the pot.

Put a little vegetable oil in the pot, warm the fire, turn the pot when the oil is hot, and put the fat first. This process requires slow simmering over low heat. You must be patient during the process, and stir continuously during the process to prevent sticking to the pan.

After 15 minutes, when the oil is clear, there are three standards: (1) The color of the fat changes from white to yellow (2) The shape of the fat changes from flat to rolled (3) Lard From turbid to clear. At this time, you can pour in the lean meat, and then use slow fire to force out the oil in the lean meat. This process should not be stir-fried for too long, otherwise the meat will be dry and unpalatable. You need to stir-fry constantly during this process, because the oil will easily burn before it comes out.

Fourth, add ingredients. When the oil becomes clear again, add ginger, dried chili pepper, cooking wine, and five-spice powder and stir-fry, then add salt (a little more than usual for stir-frying the meat), vinegar (about 100ML of vinegar is required for 2 kg of meat), and cover Turn to low heat and simmer for 10 minutes to allow the flavors to absorb. Because of the vinegar, this process does not require too much stir-frying. After the meat is cooked, sprinkle the chili powder evenly, let the oil naturally soak into the chili powder (the color of the fried meat will be very red), stir-fry over low heat for 7-8 minutes, and then it is ready to serve. Because the chili peppers have been simmered in high-temperature oil, the Qishan Saozi meat does not taste spicy.

That’s ok! I just did it, haha, it was so exciting!

Ingredients: Pork belly salt, chicken essence, five-spice powder, Shaanxi chili powder, soy sauce, vinegar, boiling water

Steps:

1: Go to the supermarket to buy some better pork belly (I I usually buy the kind that is almost evenly fat and thin (you can adjust it according to your personal preference). Wash it at home and let it dry with less water, then cut it into small pieces, usually about the same size as soybeans.

2: Put it in the pot Heat a little oil, pour the meat into the pot and stir-fry. In about 5 minutes, prepare salt, monosodium glutamate or chicken essence, Shaanxi pepper powder, five-spice powder and a little soy sauce. Put them into the pot. The proportion must be Appropriately, stir-fry evenly so that the color is bright and beautiful. After 20 minutes, the aroma will come out. Pour the prepared balsamic vinegar and boiling water into the pot (the proportion of water will submerge the meat). Of course, pour it according to the proportion of meat. Generally, 10 Just pour 1/3 of the raw meat (bagged vinegar) into it. The purpose of adding vinegar is to better enhance the flavor. If a lady likes to eat sour food, she can also pour more. This will give you a more Shaanxi flavor. Remember to wait until the meat is almost oily before pouring in the vinegar, otherwise the meat will be greasy and unpalatable. After frying for another 20 minutes (just turn the heat to low at this time), you can cover it but stir-fry a few times regularly. You must know that the longer the frying time, the more fragrant the flavor will be and finally put it into a vessel. In this way, the sauerkraut meat is ready.

But it depends on the amount of meat. If there is more meat, the time may be longer. If there is less meat, the time should be reduced. Depends on the situation.