How to make crystal buckle meat, how to make crystal meat?

1.Put the pork in a pot of boiling water and cook for about 40 minutes, until it is 80% soft, remove and coat with soy sauce to color. Heat the wok over medium heat, boil the peanut oil until it is hot, put in the pork, fry it until it is red, pour it into the fence and drain the oil, then put it in a basin of water to soak and cool it, take it out and use a clean towel to absorb the water, cut it into strips of meat about 7 cm long and about cm wide, and then cut it into 1 cm thick "double fly" slices.

2.Cut the sugar melon into oblique trapezoidal pieces that are 7 cm long, 2 cm wide, one centimeter thick, and the other centimeter.

3.Insert the candied winter melon pieces into the "Shuangfei" meat slices respectively (the thick centimeter side is inserted first), row them in a bowl (skin side down), add minced green onion and sugar (100 grams), steam in a steamer over medium heat for about 40 minutes until soft, take out, decant the original juice and set aside, and cover the pork in the bowl on the plate (skin side up).

4.Heat a wok over medium heat, add 50 grams of water, 100 grams of sugar, add the original juice and boil until slightly boiling, dilute and thicken with wet starch, pour it on top of the meat, and sprinkle it with crushed Dongjiang halva granules. 1.

It is advisable to choose pork belly with skin, fat and thin, steamed until crispy, sweet and delicious, fat but not greasy.

2.Cook the pork and remove it, put it in water with a cleaning cloth, smear the skin of the meat with dark soy sauce and color it, and fry it while it is hot; The skin of the meat is facing down, until the skin of the meat is crispy and the color is golden, take it out and put it in clean water to cool it.

Flavor characteristics) "Crystal button meat" is a combination of pork slices and crystal-like sugar melon, the meat slices contain the sweet taste of sugar melon, and the sugar melon has the flavor of pork. The sauce is made of syrup and spreads on the golden-red surface of the meat, like frost, and melts in the mouth.

Raw materials: 600 grams of pork with skin, 250 grams of candied winter melon, 50 grams of Dongjiang halva. Seasoning:

4 tablespoons of sugar, tablespoons of minced green onions, 3 teaspoons of dark soy sauce and wet starch, 1 tablespoon of water, 1500 grams of peanut oil. Preparation 1: Put the pork in a pot of boiling water and cook for about 40 minutes until it is soft, then scoop it up and coat it with soy sauce to color. 2. When the oil in the wok is boiled until it is hot, add the pork, fry it until it is bright red, pour it into a colander and drain the oil; Then soak and cool in a basin of clean water, take out and use a clean towel to absorb the water, cut the meat strips about 7cm long and 3cm wide, and then cut into 1cm thick "double fly" slices (that is, the first knife is not cut, the second knife is cut); Cut the sugar melon into oblique trapezoidal pieces 7cm long and 2cm wide.

3. Insert the sugar winter melon into the "Double Fly" meat slices one by one, row them in a bowl (skin side down), add 2 tablespoons of minced green onion and sugar, steam in a steamer over medium heat for about 2 minutes until Minoru (soft and rotten) is taken out, decant the original juice and set aside, and cover the pork in the bowl on the plate (skin side down). 4. Put the wok on medium heat, add 1 tablespoon of water, 2 tablespoons of sugar, add the original juice and cook until slightly boiling, dilute and thicken with wet starch, pour it on top of the meat, and sprinkle with finely ground halva.

The ingredients that need to be prepared in advance include: 300g pork rind, appropriate amount of green onions, appropriate amount of ginger, appropriate amount of star anise, appropriate amount of dark soy sauce, and appropriate amount of cooking wine.

1. Cook the pork rind and cut it into strips for later use.

2. Put green onions, ginger, star anise, dark soy sauce, cooking wine in a pot, bring to a boil, add the meat skin, boil over high heat for 10 minutes, turn to low heat and simmer for 1 hour.

3. When the soup thickens, turn off the heat, let it cool naturally, pour it into the crisper and put it in the refrigerator overnight.

4. Turn the crisper upside down on the board, pat the bottom, and pour out the jelly skin.

5. Cut into thin small square slices and then mix cold.

Crystal beef rolls.

Ingredients: 200g beef, half a white radish.

Excipients: 1 green onion, 1 piece of ginger, 5g salt, 10g oyster sauce, 10g light soy sauce, 5g sugar, 3g pepper, 5g cooking wine

Steps: 1. Peel and cut the radish into thin slices, the slices should be thin and even, add salt and marinate.

2. Put the beef in a bowl, add an appropriate amount of salt, and then add minced green onion, minced ginger, oyster sauce, light soy sauce, sugar, pepper and cooking wine.

3. Add an egg white and mix well, then mix with a small amount of starch;

4. Mix well;

5. The pickled radish is obviously soft, rinse and set aside;

6. Take a slice of radish, put the mixed filling, roll it up, seal it down and put it on a plate.

7. After everything is done, it will be steamed in the basket for ten minutes, and the time will be taken after the water is boiled.

8. After steaming, pour light soy sauce. If you're not afraid of trouble, you can pour the steamed soup into a small pot, boil and thicken before pouring over the meat rolls.

Big white radish can quench thirst, moisturize yin and dryness, help digestion and other effects, eat different patterns every day, today do a crystal beef roll, radish wrapped in meat, fresh and delicious, eat crispy vegetables, tender meat, delicious. Beef is rich in protein, and the amino acid composition is closer to the body's needs than pork, which can improve the body's ability to resist diseases. Buffalo meat can soothe the fetus and nourish the nerves, and yellow beef can calm the body, strengthen the spleen and stomach, and strengthen the muscles and bones.

Such a recipe can have the effect of nourishing yin and nourishing blood, and can also enhance the body's immunity, which is good for improving the ability to resist disease, and at the same time can have the effect of health care and stomach, you can try it, it is good for your health.

Ingredients: pork skin, green onion and ginger, lean pork, bay leaves, star anise, cinnamon, grass fruit, Sichuan pepper, salt.

Steps: Pour water into a pot and bring to a boil, add pork skin and pork to blanch. Pour in a little cooking wine, green onion and ginger halfway through.

After blanching, remove and clean the pig hair and fat.

Take a bowl that serves the last plate and press it on the pork skin, and make it the size of a bowl mouth and the size of a bowl bottom.

After the pork skin is processed, put water back in the pot and add the pork skin. Tear the meat into small pieces and put it in the pot, add green onion and ginger, star anise, cinnamon, bay leaves, grass fruit, and peppercorns and cook.

Cook for about 20 minutes, open the lid and add salt to taste. Let the pork rind cook for another 5 to 10 minutes. (This level of pork skin is more Q-bomb, and if you like to eat soft and glutinous, you can cook it for a while.) )

After cooking, take out the pork skin, first put on the pork skin the size of the bottom of the bowl, let the pork skin spread flat at the bottom of the bowl, let the soup cool for a while, add a little light soy sauce and stir evenly, pour the soup into the pork skin, evenly put in the lean pork, wait for the surface to cool until it is slightly solidified, and finally put the pork skin the size of the bowl.

Press something on top to make it easier to fit together.

After cooling, slice and the crystal clear meat is complete.

When eating, you can eat it with shredded ginger and garlic leaves according to your personal taste, and you can also dip it in vinegar and other sauces.

If you want a crystal clear look, it is recommended that you can steam it in a pot, and the skin jelly that comes out of this way is transparent.

Crystal Gollum Meat.

Ingredients. Sandwich pork (to taste).

Seasoning:Pineapple (to taste).

Cucumber (to taste).

Eggs (to taste).

Salt (to taste) Starch (to taste).

Cooking wine (to taste).

Tomato sauce (to taste).

Rock sugar (to taste) kitchen utensils. Not.

Remove the fascia from the sandwich meat, tap the meat surface with the back of the knife, then cut it into small pieces with a knife, mix in salt, cooking wine, and water starch and marinate for 10 minutes.

Heat the pan with cold oil, add a small half pot of oil to the pan, and dip the prepared meat in the whole egg wash when it is hot.

Then pat the dry starch into the pan and fry until it is slightly yellow.

Blow it up again.

Leave the bottom oil in the pot, add the tomato sauce, and add some water if it is too thick.

Pour in the fried diced meat.

Pour in the fried diced meat.

Put a little oil in the pot, add rock sugar, and simmer over low heat to make the syrup.

The meat is passed over a thick syrup that has been boiled over low heat, and then quickly thrown into ice cubes so that the syrup on the outside becomes a hard shell.

Serve with fruit on a plate.

Serve on a plate. The sweet and sour sauce, the slightly cool crispy wrap, and the fruit pieces that make people greedy for it, the taste and texture are deep in the essence of the meat, and there are many fans.

Ingredient breakdown. Ingredients.

Fatty pork to taste.

Seasoning:Liquor to taste.

Sugar to taste. Sweet taste.

Pickling process. Days of time.

Easy difficulty. Crystal meat preparation steps.

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Fatty pork cut into thin and small dots.

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Add white wine, sugar and mix well. The amount of liquor is about twice as much as the usual stir-fry, depending on the meat, and the amount of sugar should be covered with meat, and each piece of meat should be covered with sugar.

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Serve in a bowl with a lid and refrigerate. At least half a month.

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I don't even remember when I put it in the fridge, but it was a long, long time anyway. Therefore, the amount of sugar and the amount of wine should be sufficient, otherwise it will spoil after a long time.

The specific method of crystal meat is that you need to boil out the old soup first, and the old soup should do this, clean the meat skin, put it in the pot and cook it for five minutes, and then take it out to remove the fat on the meat skin and clean it with salt, and clean it repeatedly, and then clean the grease all the time, and then cut it into strips of about one centimeter, put it in the pot for boiling, boil it slowly for about an hour on low heat, bring the clear soup out, and then put the cut cooked meat into the soup, put it in the refrigerator and freezer room, and take out all the crystal meat after it is cold.

1. Ingredients:

1. Main ingredients: 10 kg of pure rump meat, 2. Auxiliary materials: add seasonings, spiced noodles, salt, dark soy sauce and other appropriate amounts.

Second, the practice steps:

The first step is to cut the meat.

For the sake of health, let's get pure rump meat, 10 pounds. Cut into cubes, add seasonings, spiced noodles, salt, dark soy sauce, etc., depending on your taste.

The second step is to fill the pork belly.

Buy two stomachs, wash them, hang up the white tissue, pick the oil, pack the cut meat, be sure to stuff it, and then seal it, this stitch.

The third step is to cook in a pressure cooker.

Super large, big pressure cooker, one pot to cook, big cloves and star anise, etc. On the gas, you have to boil, turn over, it's too big, it must be cooked, at least one every hour.

The fourth step is to press.

In ancient times, dozens of catties of large stones or grain pockets were used (not noodles, usually corn and the like). The heavier, the better. I pressed it overnight and cooled it completely.

Ingredients: Meat skin.

Excipients: carrots, coriander.

Seasoning: salt, soy sauce, Sichuan pepper, garlic.

Cooking method: 1. Blanch the meat skin in boiling water for 1-2 minutes, pluck the hair after removal, scrape the excess oil, wash and cut into shreds;

2. Put the meat skin into the pot, add an appropriate amount of water, peppercorns, and ingredients, steam in the steamer over high heat for 30 minutes, turn to low heat and steam for another hour;

3. Take out the steamed meat skin juice, take a small bowl, put in carrots, coriander, salt, meat skin juice, put it in the refrigerator to cool and solidify, or you can directly add salt and soy sauce into the refrigerator to cool and solidify.

Features: Shaped like crystal, salty and refreshing.

Ingredients.

800 grams of pork rind.

Excipients

2 star anise, 1 slice of ginger.

1 green onion and 3 slices of tangerine peel.

50g light soy sauce 3 litres of water.

15 grams of salt. Method

1. Prepare materials.

2.Put the pork skin in boiling water and boil for 5 minutes, take it out and rinse it, scrape off the white part, pluck out the hair, and cut it into 5cm*3cm cubes.

3.Add all ingredients except salt and light soy sauce and bring to a boil over high heat.

4.After boiling, maintain high heat for 10 minutes and skim off the foam on the surface, so that the pork skin jelly will be very transparent.

5.Before turning to low heat, remove the tangerine peel, so that the fragrance of the tangerine peel can be retained, but it will not be bitter.

6.Simmer for 1 hour and a half, add light soy sauce and salt, and cook on high heat for 10 minutes. Finally, remove all the condiments.

7.Put the pure skin jelly soup into boxes, and add the evaporation of water is exactly the amount of three boxes.

8.Refrigerate overnight.

Tips:

The protein content of the meat skin is twice that of pork, and most of it is macromolecular collagen, which is almost comparable to the amount of bear's paw. As we all know, collagen has a nutritional effect on the first cells, which can enhance the vitality of the cells, promote the absorption and storage of water in the cells, prevent wrinkles, and make the cells smooth and delicate. Eating meat skin regularly can increase elasticity and delay aging.

The large amount of collagen in pig skin can slow down the aging of body cells. The most direct beauty effect is: **moisturizing and smooth, firm and elastic.