How to make slippery broth method steps, how to make slippery broth how to make slippery broth

Homemade slippery broth.

Overall rating 20 people have done.

Home-style smooth broth is a delicious soup dish that can be enjoyed by all ages. The method is simple, and the materials are ordinary. I remember that the soup made by my mother tasted very good. Now, my parents are old, and I have children. They all love to eat the slippery broth they make themselves. Ha ha.

Ingredients: Lean pork: 250 grams.

Sweet potato flour to taste.

2 shiitake mushrooms.

Celery 2 sprigs.

Carrots to taste.

A pinch of ginger, shallots, and chili.

Rice wine, light soy sauce, salt, a little chicken essence.

Step 1 Preparation: Slice the pork and cut the celery into sections. Shred the mushrooms, carrots, ginger and shallots and set aside. Chili peppers are added as per taste.

Step 2Add an appropriate amount of sweet potato flour, rice wine, and light soy sauce to the pork slices, and stir well. Marinate for ten minutes.

Step 3: Wash the pot and add a little oil. After the oil is hot, add carrots, shiitake mushrooms, shallots, shredded ginger and chili peppers and stir-fry quickly to burst the fragrance.

Step 4: Add the broth to the pot. After boiling, turn off the heat and put the marinated pork slices into the pot one by one.

Step 5When the pot is boiled and the meat slices are floating and tumbling, add the celery that has been prepared and cut into pieces.

Step 6Add an appropriate amount of salt and chicken essence to taste, and then remove from the pot.

Sichuan slippery pork broth is a common delicacy, we make this kind of food, we first have to select fresh lean pork, and then cut the lean pork into long strips, add cooking oil to stir-fry ginger, green onion and sesame oil, etc., stir-fry these seasonings until fragrant, then add lean pork and stir-fry, and finally add a small amount of tomatoes and water in the pot to make a delicious Sichuan slippery broth, you can try its practice.

Ingredients: pork, green onion, ginger and garlic, chicken essence, Sichuan pepper noodles, sesame oil, Sichuan pepper oil, bean paste, chili oil, oyster sauce, light soy sauce, sweet potato starch, dark soy sauce, tomatoes.

2. Rinse the lean meat and cut it into long strips.

3. Finely chop the green onion, ginger and garlic and set aside.

4. Put about half of the minced green onion, ginger and garlic into the pork, add sesame oil, bean paste, pepper oil and other seasonings, stir well, and let it stand for about a quarter of an hour, waiting for the meat to marinate and taste.

5. Prepare the sweet potato starch from Sichuan, pour it into the previous meat strips, add a little water, and the meat dough, and the dry and wet are moderate.

6. Slice two tomatoes and set aside.

7. Heat the pan, add a little lard, wait for it to melt, add minced garlic and ginger and stir-fry until fragrant, then pour in tomatoes and stir-fry the juice, add water, about one to two liters.

8. Boil water on high heat, then turn to low heat and boil for about 3 minutes, and start to put in the meat strips.

9. Grab the meat strips at will and stir while putting them so that the meat strips will not stick together.

10. After all the meat strips are in the pot, change the heat to medium-low, add a little salt to taste, and cook for about 10 minutes.

11. Turn off the heat, sprinkle some chicken essence to enhance freshness, and then add a small amount of chopped green onion and sesame oil, so that a bowl of delicious Sichuan water slide meat is ready.

When putting sweet potato starch, you must not add too much water, otherwise it will become very thin, and the starch will not be able to wrap the meat, which will affect the final eating effect. The starch used must be Sichuan authentic sweet potato starch, otherwise the taste of the whole water-slippery meat will change. The side dishes added to it can be changed according to your own needs, and you can add them according to your personal preferences.

Hello! Slippery broth is a well-known traditional snack.

It is characterized by delicious taste, and has the effect of nourishing the kidney and blood, nourishing yin and moisturizing dryness.

Ingredients: lean pork, starch, shiitake mushrooms, eggs, small greens, etc.

Method: 1. Cut the lean pork into small slices.

2. Stir the meat slices and starch well, add the marinade and marinate for 10 minutes.

3. Wash the mushrooms and baby greens, break the eggs and stir in a bowl.

4. Put an appropriate amount of water or broth (about 500ml) in a wok, bring to a boil, reduce the heat to the minimum, and put the meat slices in one by one.

5. After the meat slices float, pour in the egg mixture evenly.

6. Put the shiitake mushrooms and small greens in and put 1 tablespoon of cooking oil, so that the greens will not be boiled yellow.

7. The greens can be taken out of the pot when they are broken, and a little salt and chicken essence can be added to taste before they are out of the pot.

To make a slippery broth, the water was boiled yesterday, and then the freshly marinated meat was added with some egg whites, and then the meat was put together.

Hello, this bone is first blanched with boiling water, and then put in red dates and wolfberries, which together make this bone broth is very delicious.

There is a certain way to make a smooth broth, you must choose fresh ingredients, and then pay attention to the control of heat during the process of boiling the soup, in order to achieve a more delicious and nutritious effect.

I can't see you Dongli Guan, and I'll consult again.

1. Ingredients: pork neck, oil, salt, chicken essence, broth, chopped green onion, sweet potato powder, baking soda, eggs.

2. Cut fresh pork neck into 5 mm thick slices.

3. Grasp and knead the water 3 times to make the meat absorb enough water.

4. Add salt, chicken essence, baking soda, sugar, egg white, light soy sauce, sweet potato powder, and oil to marinate and prepare.

5. Take about 40 grams of sweet potato flour, rinse with boiling water and stir well with chopsticks to form a hard paste.

6. Put the paste into the marinated pork and grasp it well, so that each piece of pork is evenly hung with the batter, and wait for about 20 minutes.

7. Put an appropriate amount of water in the pot and boil, put the pork into the pot one by one, and let it cool after boiling.

8. When you want to eat, put the broth in the pot and boil, cook the meat and season it, and sprinkle some chopped green onions.

<> "Ingredients: pork, pea tips, seafood mushrooms, ginger, garlic.

Sauce: corn starch, five-spice powder, eggs, sesame chop only oil, salt.

Steps:1Slice the meat, add a tablespoon of cornstarch, a teaspoon of five-spice powder, an egg, a teaspoon of sesame oil, and a teaspoon of salt.

2.Stir-fry ginger and garlic in hot oil, add a large bowl of water, add seafood mushrooms and bring the water to a boil.

3.Turn on low heat, add the meat slices The meat slices need to be put in one piece, boil for 8 minutes on high heat after cooking, put in the pea tips and cook for 3 seconds, add a spoonful of salt and stir well, and put it on a bowl of super fresh.

Ingredients: 500 grams of lean pork, some salt, 50 grams of red vetch powder, 2 shallots, 1 piece of ginger.

1. Cut the lean pork into slices with a knife.

2. Marinate with salt for five minutes.

3. First melt the red lotus flour with warm water, and then use a boiling kettle to slowly add boiling water to it while stirring it with chopsticks to stir the red lotus flour into a paste.

4. Pour the red lotus flour into the meat slices and mix well with the meat slices.

5. Cut the ginger into minced pieces, put it in clean water, put in an appropriate amount of lard (decide whether to add it and how much to add it), put salt, boil the water, and then use chopsticks to cook the meat slices wrapped in starch.

6. It's done.

Tips: 1. The starch must be thickened first, or there is very little starch on the meat slices.

Ingredients: 1 2 bags of sauerkraut, 300g of lean pork, 1 spoon of minced ginger, 2 spoons of minced garlic, a little pepper powder, 1 spoon of chicken essence, 1 bowl of sweet potato powder, 2 garlic sprouts, appropriate amount of salt, appropriate amount of dark soy sauce, 3 drops of sesame oil, a little cooking wine, 4-5 green leafy vegetables.

Note: 1. Slippery meat, lean pork should be cut into small pieces, not too thin, not too thick.

2. Just use all sweet potato flour, no need to add extra eggs and starch.

3. Tomato flavor, three umami, and spicy flavor can all be used in the above steps.

4. If you like to eat meat, add less sweet potato powder. If you like the tender taste of sweet potato flour, add more.

5. It can't be too dry, which will affect the taste. It can't be too thin, and when the fire rises, it will disperse. It is based on the sticky feel.

Step – <

2. Add the chopped minced garlic, minced garlic, minced ginger, salt (put a little less at this time), dark soy sauce, cooking wine, Sichuan pepper powder, and mix well with your hands.

3. Add the sweet potato flour, take a little water with the water center, pour it on the sweet potato flour, let it absorb water, and continue to mix evenly. When it feels dry, add some more water. It is based on the moist and sticky feel. Set aside after reconciliation.

4. Sit in a pot and reduce oil. Stir-fry the chopped sauerkraut and minced garlic, add Bibi to an appropriate amount of water. Wait for the water to boil.

5. Keep the fire high. Pinch the pot with your hands, similar to pinching meatballs. Pick up the boiling water and put it in the pot.

After changing the number of trillions of sweet potato flour, it will not be boiled old, nor will it be boiled. After the final pinch of the pot is also set, then use a spatula to stir. Keep the heat high and cook for five or six minutes.

6. Cook until the sweet potato flour on the skin of the smooth meat becomes transparent and the meat inside is clearly visible, then you can put in the prepared oily wheat cabbage, water spinach, lettuce or other green leafy vegetables.

7. After the green leafy vegetables are cooked, add salt (because there is salt in the smooth meat, so you can add a little less at this time), chicken essence, sesame oil to taste.

The meat is smoother and tenderer after adding sweet potato starch to the slippery broth, and the method is as follows:

Ingredients Tools: 50 grams of sweet potato flour, 500 grams of pork belly, 10 mushrooms, 1 egg, 25 grams of sweet potato starch, 3 grams of salt, 5 grams of green peppercorns, 2 grams of chicken essence, appropriate amount of green onions, 2 pieces of ginger, 3 grams of Sichuan pepper powder, and a cooking pot.

1. Cut the pork belly into thick slices, add shredded ginger and salt, and marinate for half an hour to remove the smell.

2. Close the lid and wait for marinade.

3. Half an hour later, add eggs, sweet potato starch and Sichuan pepper powder.

4. Grasp evenly with your hands and marinate for 10 minutes.

5. Put the soaked sweet potato vermicelli in the pot, add two slices of ginger and bring to a boil.

6. After boiling, add the washed mushrooms, boil until boiling, and add green peppercorns.

7. Put a piece of marinated pork belly into the pot, keep the heat high, and cook for 10 minutes.

8. After cooking, add salt, green onion and chicken essence, and get out of the pot, so that the meat is tender before the sail is slippery.

To make the smooth broth smooth, you can add sweet potato starch, the specific method is as follows:

Ingredients: 50 grams of sweet potato flour, 500 grams of pork belly, 10 mushrooms, 1 egg, 25 grams of sweet potato starch.

Excipients: 3 grams of salt, 5 grams of green peppercorns, 2 grams of chicken essence, appropriate amount of green onions, 2 pieces of ginger, 3 grams of pepper powder.

1. Cut the pork belly into thick slices, add shredded ginger and salt, and marinate the stool for half an hour to remove the fishiness.

2. Close the lid and wait for marinade.

3. Half an hour later, add eggs, sweet potato starch and Sichuan pepper powder.

4. Grasp evenly with your hands and marinate for 10 minutes.

5. Put the soaked sweet potato vermicelli in the pot, add two slices of ginger and boil together.

6. After boiling, add the washed mushrooms, boil until boiling, and add green peppercorns.

7. Put a piece of marinated pork belly into the pot, keep the heat high, and cook for 10 minutes.

8. After cooking, add salt, green onion and chicken essence, and remove from the pot, the meat is smooth and tender.

1) Shred the ginger and shallot, soak in a little water. Finally, squeeze out the juice.

2: Slice the lean meat, not too thin, add salt, you can be a little more than usual, because you have to put it in water to boil later, add a little white pepper, add green onion and ginger water, then add wet sweet potato powder, stir thoroughly. You don't need to add water, and if you feel dry, wet your hands and stir again.

3: Sweet potato flour is divided into three times, and the interval between each feast is about five minutes. The sweet potato flour slices were served three times, and the pulp was fully hung.

4: Add ginger slices to the virtual chain with lard, fry the eggs until golden on both sides, add water and boil to medium-low heat, and then use chopsticks to pick the meat slices separately into the pot. 5 :

Add all the meat to a boil over high heat, wait for all the meat slices to float up, add the peas, and add salt. The first time I ate a piece of meat with such a taste, I took the materials brightly, and made various combinations and combinations according to the actual output of local ingredients, which is also an important experience and wisdom accumulated by people in life.

1. Prepare the ingredients: tenderloin, pea tips, ginger, sweet potato starch, white pepper, salt. 2. Peel and slice the ginger, then add an appropriate amount of water and ginger slices to the pot and bring to a boil over high heat.

3. Slice the tenderloin, then add an appropriate amount of salt and white pepper to grasp and marinate. 4. Pour in an appropriate amount of sweet potato starch, and then add an appropriate amount of boiling water. 5. Stir well with chopsticks.

6. Put the slices of meat coated with sweet potato flour into the pot. <

1. Prepare the ingredients: tenderloin, pea tips, ginger, sweet potato starch, white pepper, salt.

2. Peel and slice the ginger, then add an appropriate amount of water and ginger slices to the pot and bring to a boil over high heat.

3. Slice the tenderloin, then add an appropriate amount of salt and white pepper to grasp and marinate.

4. Pour in an appropriate amount of sweet potato starch, and then add an appropriate amount of boiling water.

5. Stir well with chopsticks.

6. Put the meat wrapped in sweet potato paste into the pot one by one.

7. Start with low heat, wait for the smooth meat to set, and then cook on medium heat for 2-3 minutes.

8. Wash the pea tips and pour them into the pot and blanch for 1-2 minutes.

10. Add salt and stir well, then it can be removed from the pot.