1. Material: frozen tofu 1 block (marinated tofu), doll dish 1 block, braised pork 1 can.
Second, practice:
Heat the frozen tofu in boiling water.
Then put the canned braised pork in and add the baby dish.
After the water is boiled, add the right amount of salt, chicken powder or monosodium glutamate to taste, and this is done.
When you eat, you can put shallots and coriander in the bowl, and then put the cooked baby dish in the bowl with braised pork and frozen tofu. The taste is light, tender, nutritious and delicious.
Question 2: How to make good ingredients for canned braised pork?
condiments
Canned braised pork
150g
condiments
Cauliflower
150g
Pleurotus eryngii
20 grams
verdant
5g
energy
5g
garlic
5g
(edible) auricularia auricula
5g
step
1. Broccoli and auricularia are cooked, and auxiliary materials are ready.
2. Add canned abalone, mushrooms, onions, ginger and garlic and bring to a boil.
3. Add fungus and broccoli to collect juice and take out the spoon.
4. Finished products
Question 3: How to heat the canned braised pork bought in the supermarket?
Raw materials: pork belly
Accessories: vegetable oil, salt, onion, garlic, dried pepper, fragrant leaves, cooking wine, sugar, star anise and ginger.
working methods
1, pork belly washed and cut into pieces.
2. Cut the onion, ginger and minced garlic into sections; Wash dried peppers, star anise and fragrant leaves.
3. Prepare 50g sugar and 100g hot water.
4. Pour a little oil into the pot and stir-fry the pork belly.
5. fry until the skin turns yellow and take it out (it will fry a lot of oil and you won't feel tired when eating)
6. Put all the sugar into the pot, add 30g hot water, and turn on a small fire.
7. Stir with a shovel until the sugar melts.
8. When the sugar becomes big bubbles, add 30g of hot water and continue to stir with low heat.
9. After the sugar turns light brown, pour all the remaining hot water into the pot, turn off the fire, stir it evenly with a shovel and pour it out.
10, pour a little oil into the pot, and stir-fry all the onions, ginger, minced garlic, star anise, fragrant leaves and dried peppers.
1 1. After frying, put the fried pork belly in a pan and stir fry, and add cooking wine 10g to stir fry evenly.
12, pour the fried sugar color into the pot and let the sugar color evenly wrap the meat.
13, pour hot water without meat.
14, cover, simmer for about 40 minutes after the fire boils (remember to open the cover and stir fry evenly).
15. Finally, when the soup remains13, add 2g salt and turn on the fire to collect the juice. You see, without a drop of soy sauce, the finished product is so attractive.
Question 4: How to eat canned braised pork Introduce a canned braised pork with Yunnan flavor. Boiled banana flower material: 500 grams of canned braised pork. One method: cut off the tail of banana flower with a knife half an hour before cooking, and let its white juice flow out as much as possible. Then cut the pieces with an oblique knife (or cut them into straight strips with a straight knife), soak them in water and salt for a few minutes, rub and rinse them, and squeeze out the juice as much as possible. Put cold water in a tripod, bring it to a boil, add 500 grams of canned braised pork, cover the pot and stew until cooked. Sprinkle with chopped green onion and float on the soup. The key depends on where you can find this material.
Question 5: How to stew canned pork? How to make canned braised pork? Ingredients: 500g pork belly, 30g onion, 20g ginger, 20g garlic, 5g aniseed, 5g pepper, 5g cinnamon, 4g salt, 15g sugar, 20g soy sauce, 20g cooking wine, proper amount of water and a little cooking oil.
working methods
1. Wash pork belly and cut it into 4 cm square pieces for later use.
2. Cut the onion into large sections, slice the ginger and peel the garlic for later use.
3. Seal the bags of star anise, pepper and cinnamon with gauze for later use.
4. Make a little oil in the pot, add sugar, and stir fry slowly with a shovel after the oil is cool.
5. When the sugar in the pot turns dark red, cook soy sauce and cut pork belly.
6. Stir-fry the pork belly until the sugar color is evenly wrapped and slightly oily.
7. Add warm water of about 60 degrees until the meat has just passed.
8. Cook the wine and put it in the seasoning bag, then turn on the fire.
9. Cover and simmer slowly until the pork belly is cooked.
10, add salt and a little sugar to taste, and then continue to stew until the pork belly is soft and waxy.
1 1, pick up the seasoning bag, and the soup is red and thick after the fire.
12, canned braised pork and stored in refrigerator.
Question 6: How to make canned braised pork? Braised pork material: 500 grams of pork belly; Seasoning: vegetable oil, soy sauce, sugar, cooking wine, cinnamon, aniseed, onion, ginger (crushed) and monosodium glutamate. Practice: 1. Wash pork belly and cut it into cubes for later use; 2. Heat the oil in the pot, then add the onion, ginger, cinnamon and aniseed to fry; 3. After frying the fragrance, add the pork belly and stir fry. At the same time, add soy sauce, sugar and cooking wine, stir fry for a while, add water, boil the water, and then simmer on low heat; 4. When the meat is cooked until soft and rotten and the soup is thick, put monosodium glutamate and you can enjoy it. Braised pork cooked in this way tastes like canned merlin. You can try.
Question 7: How to eat braised pork and stewed cabbage in canned braised pork?
Ingredients: canned braised pork, Chinese cabbage, chicken essence and salt.
Practice: Wash the cabbage, cut it into pieces, put it in a pot and stew it with appropriate amount of water until it becomes soft, add 2 tablespoons of canned braised pork, and season it with appropriate amount of chicken essence and salt.
Canned braised pork @
Ingredients: sweet potato powder, Chinese cabbage, garlic sprout, canned braised pork, salt.
Practice: wash the cabbage and cut it into 0.5 cm wide filaments, and cut the garlic seedlings into sections; Put oil in a wok, heat it, fry shredded cabbage, add braised pork and seasoning, and add raw water; After boiling, add sweet potato powder @ and stir-fry for 3 minutes. Fire, take chopsticks and spatula, gently stir the vegetables and strips, collect the soup until it is 80% dry, and sprinkle with garlic sprouts.
Question 8: How to eat canned pork?
1. Wash the pork, put it in a container, add cooking wine, add enough water, soak for half an hour to 1 hour to remove blood;
2. Boil a pot of water in the pot, put all the materials except salt down with the meat, boil with high fire, turn to low fire, and marinate slowly for about half an hour, then add a proper amount of salt, and continue to marinate to the required hardness, and the marinating time can be adjusted according to your preference;
3. Turn off the fire, take out the braised pork and put it in a container, remove the spices in the marinade, pour the marinade into the container containing the braised pork and soak the marinade. When it gets cold, it can be stored in the refrigerator. When you need to eat, take out a proper amount of braised pork and gravy and heat it.