How to make the meat section delicious, how to make the meat section delicious

A few simple steps will teach you how to make a delicious slice of meat.

Ingredients for the meat section.

700g tenderloin 1 pepper.

Half a carrot and a little chopped green onion.

A pinch of minced ginger and a pinch of minced garlic.

Slightly more starchy 2 scoops of light soy sauce.

1 tablespoon of cooking wine and 1/2 tablespoon of thirteen spices.

1 tablespoon salt and 1 tablespoon sugar.

Half a spoon of chicken essence The preparation of the meat section.

Step 1: Prepare the carrots and green peppers.

Step 2: Finely chop the green onion, ginger and garlic and set aside.

Step 3: Cut the tenderloin into cubes, put a spoonful of cooking wine, a spoonful of light soy sauce and half a spoonful of salt, and marinate for 10 minutes.

Step 4 The starch is done in advance (the starch is diluted with water), I forgot to shoot. Pour the starch slurry into a meat bowl and mix well.

Step 5: Mix the sauce with the sauce. A spoonful of light soy sauce, a spoonful of sugar, a little starch (there must not be too much starch), half a spoon of thirteen spices, half a spoon of salt, and a small half bowl of water.

Step 6: Fry the tenderloin. Fifty percent of the oil is hot, and then put it into the loin cubes. Fry crispy and remove. When the oil temperature rises, fry again.

Step 7: Heat up again. Stir-fry minced ginger and garlic in a hot pan with cold oil until fragrant.

Step 8: Pour in the green pepper and carrot slices and stir-fry for a while.

Step 9: Pour in the chopped green onion and seasoning sauce.

Step 10: Finally, pour in the fried tenderloin and stir-fry, coat it with sauce and remove from the pan.

Scorched meat. Ingredients: four taels of lean pork. Ingredients: two coins of cucumbers, two coins of winter bamboo shoot slices.

Seasoning: one coin of sesame oil, two taels of starch, five points of MSG, five coins of soy sauce, three points of vinegar, two coins of sugar, one coin of Shao wine, a little refined salt, green onion, ginger and garlic.

Method: (1) Cut the meat into slices first, then change the oblique section to be half and five wide and eight minutes long, feed it with Shao wine and refined salt for a while, and then use starch and sesame oil to adjust the paste. (2) Use a small bowl of wine, sesame oil, sugar, vinegar, MSG, soy sauce, and starch to marinate the good juice for later use.

3) Marinate and widen the oil in the spoon, when it is heated to seven layers, fry the meat segments in the spoon until golden brown and crispy. (4) Leave a large spoon less bottom oil, fry a few times with green onions, ginger, garlic, cucumber slices, and winter bamboo shoot slices, put the fried meat segments, and then put the good juice into the spoon, turn a few upside down, and drip sesame oil out of the spoon and put it on the plate.

Features: crispy on the outside and tender on the inside, fragrant and delicious.

The meat is sliced or small pieces.

Then grasp it with starch + a little flour + a little salt with water, preferably with some egg whites.

Excipients: green onion, garlic foam, ginger foam, green pepper and chili, Sichuan pepper, coriander.

Sauce: water, soy sauce (for coloring), vinegar, sugar, salt, starch into a sauce, the specific taste can be determined according to the taste.

Fry the meat well, and if you like, don't over-fry it and cover it once before frying.

Sit the pan over the heat and put a little oil. When the oil is hot, add the peppercorns and green onions and stir-fry until fragrant, then add the sauce and burn. When the sauce is thickened, add the meat and trimmings, and finally add the garlic and coriander.

Note: Don't over-cook or over-fry the meat when frying. It's best not to scratch the meat with starch entirely, a little flour will keep the meat from being too hard and easy to taste.

Don't be afraid not to boil the pot right away, if it's too much, try to use a sauté spoon to send the soup to the side of the pot, as the heat next to it will make the sauce dry up and bubble immediately.

Preface. The pork section is crispy on the outside and tender on the inside, fragrant and delicious, and it is delicious. We haven't studied this, and we haven't asked much, but we've only eaten it a few times, no matter whether it's Northeast or Sichuan cuisine, it's delicious!

The restaurant is not good for ordering this dish, and it is very good to do it when we have nothing to do, although it is not very authentic.

Material. Ingredients: 200g pork tenderloin;

Excipients: a carrot, a green pepper, 4 spoons of starch, a shallot, an appropriate amount of garlic, an appropriate amount of ginger, an appropriate amount of light soy sauce, an appropriate amount of sugar, an egg white, an appropriate amount of cooking wine, an appropriate amount of soy sauce, an appropriate amount of Sichuan pepper powder, an appropriate amount of salt. Slippery meat segments.

Cut the pork loin into 1-2 cm strips.

with starch. 4 scoops.

1 tablespoon of flour. 1 egg white.

Add salt. Wine. Grasp evenly.

Get out of the pot. Explode. Just turn golden. Can be refried.

Carrot. There is also a walk. Set aside.

Bottom coat. Add shredded green onion and ginger.

Shallots. Copy incense.

Add light soy sauce. Soy sauce.

Sichuan pepper powder. Salt.

Into. Fried meat pieces.

Add. Green pepper. Garlic. Monosodium glutamate.

Thicken the water starch and remove from the pan.

How to make a meat slant? First, cut the lean green pepper into small pieces, add cooking wine, pepper, and a little salt to the meat and marinate for 10 minutes, add potato starch, fry in oil, and then remove and stir-fry again with the seasoned sauce.

Home-cooked meat section practice, learn to make it for the family to eat.

The steps to make a delicious pork section are as follows:1. Wash the meat and cut it into pieces for later use.

2. Add starch, add water, mix more viscous, and add a little salad oil or soybean oil after grabbing and mixing evenly to prevent oil from jumping when frying. (Be sure that no piece of meat is covered with starch, so that it is delicious when fried).

3. Pour oil into the pot, the oil is hot, put the meat in the pot (put the chopsticks into the oil pot, and the chopsticks are blistered around the chopsticks to represent the oil heat) and fry the meat until it is set, (the color is light, the outer layer is thin, it doesn't matter, it has to be fried again, and it will look full and colorful after re-frying), after the oil temperature is heated, pour the fried meat into the pot again and fry it again, and take it out in about a minute (the color of the meat section becomes golden and the outer layer becomes full).

4. Slice the peppers, carrots and shallots, add a little minced garlic, add soy sauce, oil, salt, sugar (you can add a little seasoning, you can add more sweetness) and other seasonings into the bowl, add water and mix thoroughly, prepare a bowl to adjust the water starch, pour the adjusted sauce into the pot, pour the adjusted water starch after heating, stir constantly, add green pepper and carrots and other ingredients until the soup is viscous, keep stirring, add the fried meat after one minute to stir-fry and wrap the juice, and after the soup wraps all the dishes, turn off the heat and remove from the pot.

The best way to eat the boiled meat section:Ingredients: 400 grams of pork tenderloin, appropriate amount of green pepper, appropriate amount of carrot, appropriate amount of green onion, ginger and garlic, 1 tablespoon of sugar, 3 tablespoons of soy sauce, 1 4 tablespoons of salt, a little chicken essence, appropriate amount of cooking wine, 500 grams of oil, a little pepper, appropriate amount of flour, appropriate amount of starch.

Steps: 1. Cut the tenderloin into thick slices first, and then cut it into segments 4 cm long and 2 cm wide with the nucleus on the left and right. About the thickness of your thumb.

2. Add salt, cooking wine and pepper to the tenderloin and marinate for 20 minutes.

3. Cut green peppers and carrots into diamond-shaped slices.

4. Finely chop the green onion, ginger and garlic.

5. Adjust the bowl juice. Mix the sugar, soy sauce, salt, chicken essence, pepper and a small amount of water starch in a bowl.

6. Add flour, starch and an appropriate amount of water to the marinated meat and stir well, then add a little oil and a viscous batter. The flour:starch ratio is 3:1.

7. Add 500 grams of oil to the pot, and fry the meat when the oil temperature is hot and hot.

8. Meat segments after frying.

9. When the oil pan continues to heat up to 80% hot, fry the meat section until the surface is crispy.

10. Leave the bottom oil in the pot, add the green onion, ginger and garlic and stir-fry until fragrant, then add the carrots and green peppers and stir-fry.

11. Add the meat and stir-fry.

12. Add the sauce and stir-fry evenly to taste.

13. a finished product.

Dry rice people must learn the dish - the ingredients of the Northeast meat section.

250-300 grams of tenderloin Marinated meat:

3 grams of salt and half a spoon of white wine.

Starch paste Potato starch: 100g

Oil 15g water 50ml

Sauce: 1 tablespoon soy sauce.

1 teaspoon dark soy sauce 1 teaspoon rice vinegar.

1 tablespoon sugar 1 tablespoon oyster sauce.

MSM 2g side dish.

Half a green pepper cube and half a carrot slice.

2 cloves minced garlic 1 small piece of minced ginger.

A pinch of shredded onion and 4 cherry tomatoes.

Water starch slam 1 tablespoon water chestnut starch.

1 small bowl of water Dry rice people must learn the recipe of the Northeast Meat Section.

Step 1: Prepare all the ingredients according to the above ingredient list.

Step 2: Use pure tenderloin for pork.

Step 3: Cut into large slices one finger thick.

Step 4: Cut the large slice into long strips of index finger length and thickness.

Step 5: Grasp the meat strips with a little salt and a little white wine and marinate them.

Step 6 and the mush of this fried meat strip are important.

Step 7<>

Step 8 oil is about 200 degrees, and the meat is immediately blistered at the edges.

Step 9 Pinch the meat strips with your hands, and brush the meat strips 3 times left and right in the oil pan, as if shabu mutton, pay attention not to burn your hands. After the grandson swims, he releases his hand, and the meat strips will soon float up when they enter the oil pot, and it is not easy to paste the ground. See **Ah.

Step 10: Fry for about 2-3 minutes.

Step 11: When the meat turns light yellow, it can be removed. After the starch paste is wrapped, there will be large bubbles when it is fried.

Step 12If the meat is sticky for the first time, separate all the strips before frying. When the oil temperature rises again, you can put it in the pan, don't put it in all at once, keep the distance between the meat strips, and let each one fry thoroughly. Be sure to pay attention to safety when frying meat, don't spill the oil, and be careful not to get burned.

Fry for 2 minutes until the meat is golden brown.

Step 13: Fry the meat in a mesh basin and drizzle with excess fat.

Step 14 Heat the pan with a little oil.

Step 15: Stir-fry the onion, garlic slices, ginger shreds and carrots. After that, add the green peppers and tomatoes and continue to stir-fry.

Step 16: Add the sauce.

Step 17: Stir-fry for about 2 minutes.

Step 18: Pour in the meat pieces and stir-fry until each piece of meat is well coated with the sauce.

Step 19: Add a little thin water starch. This dish is eaten with the crispiness of the meat, I only add half a bowl of water starch, and the finished dish has very little soup. If you like to eat soupy dishes, you can add more water starch, but the water starch must be thinner.

When the starch is juiced, the dish is ready.

Step 20 Served with a cold beer, perfect!

Under the meal, the god of vegetables is shengzi, and the hungry core meat is laughing and digging.

Homemade slip let the chain is the meat section repentant, delicious and calling.

Materials. 500 grams of tenderloin, carrots, green peppers to taste.

A clove of garlic and an appropriate amount of potato starch.

Light soy sauce to taste and a small amount of sugar.

A small amount of salt and a small amount of monosodium glutamate.

Appropriate amount of oyster sauce and chopped green onion.

The practice of home-style pork slices.

Step 1: Wash the tenderloin and cut it into small pieces, add water and starch to an empty bowl, a small amount of oil, and make it sticky (be sure to grasp the sticky, the meat will stick to a lump when it is too thin and fried).

Step 2 Green peppers, carrot slices, green onion and garlic set aside.

Step 3 Add enough oil to the pot, I used about 1 liter of more, wet chopsticks inserted into the bubbling meat segment one by one, be careful to burn your hands, too much meat into two parts.

Step 4 Don't move when frying, set the shape slightly, scoop it up, and fry it for about a minute for the first time.

Step 5: It doesn't matter if there are individual adhesions, they will be separated with a slight knock.

Step 6: When the oil temperature rises, fry it again for about 30 to 40 seconds, until it is crispy on the outside and tender on the inside.

Step 7 Fry the meat, fry the green pepper carrots in the pan for about 30 seconds, remove and set aside. Leave the bottom oil in the pot, fry the chives and garlic, add an appropriate amount of light soy sauce (my seafood soy sauce this time, the taste is a little sweet), oyster sauce, a small amount of salt (the soy sauce has a mouth, the salt can be put or not), monosodium glutamate, if you like sweet and sour, you can put an appropriate amount of sugar and white vinegar, boil the soup and add water starch to thicken it, such as meat segments, green peppers, and quickly stir-fry out of the pot.

Step 8 There is only a small piece of tenderloin and a piece of chicken breast at home, I mix the two kinds of meat, it is not difficult, hang the paste in front of it, look at the heat of frying, basically no problem, the taste can be adjusted according to the individual, such as sweet and sour, salty and fragrant.

Ingredients: 250g pork tenderloin, 2 green peppers, 1 egg, 30g starch, 30g flour.

Excipients: appropriate amount of minced green onion, appropriate amount of minced ginger, appropriate amount of minced garlic, appropriate amount of Sichuan pepper noodles, 8g of soy sauce, 5g of salt, appropriate amount of cooking wine, appropriate amount of sugar, appropriate amount of chicken essence.

Home-cooked stir-fry: the method of slipping the meat section.

1. A piece of pork loin.

2. Egg, starch and flour combination, Sichuan pepper noodles, green pepper, green onion, ginger and garlic.

3. Wash the tenderloin and cut the meat strips into a bowl.

4. Salt, peppercorn noodles, soy sauce, in order to increase the taste, I put a little tender meat powder.

5. Eggs, flour and starch are put in and stirred (only the starch is fried and the meat is very hard, so add some flour to improve the taste of the skin).

6. Put the mixed meat strips in the refrigerator and refrigerate, and cut the green peppers into small pieces while waiting.

7. Add wide oil to the pan, put in the evenly pasted meat strips one by one, and fry them until golden brown.

8. If you don't feel crispy, you can fry it in oil, but don't fry it.

9. Pour oil into the pot, stir-fry the shallots, ginger and garlic, add cooking wine, soy sauce, vinegar, sugar, chicken essence and green pepper pieces.

10. Pour in the meat strips, thicken the thickeners, and pour the oil out of the pan.

11. Pour into a plate.

12. Such dishes are mainly eaten while they are hot, otherwise the meat will not be crispy on the outside and tender on the inside.

13. a finished product.