How to over oiled meat, practices and steps of over oiled meat

Are you really doing it right? Particularly delicious traditional dishes.

Main ingredients: 200 grams of pork, 60 grams of tomatoes, 80 grams of zucchini, 20 grams of cabbage, 8 grams of oil, 10 grams of egg mixture, starch, 8 grams, salt, 2 grams, pepper, 1 gram, garlic, 3 grams, light soy sauce 2 grams, oyster sauce 2 grams.

1. Cut the pork into stool slices, add eggs, starch, salt and pepper, grasp and marinate for a while.

2. Pour oil into the pot, pour in the meat, slide it with chopsticks, and fry until the meat changes color and set aside.

3. Leave the bottom oil in the pot, add the garlic granules and fry until fragrant, and add the tomato cubes.

4. Add the zucchini slices.

5. Add cabbage, salt and light soy sauce to taste.

6. Finally, put in the fried meat before, pour a little oyster sauce and mix well, and remove from the pot.

7. Finished product drawing.

The method and steps of over-oiled meat are as follows

Prepare ingredients: soak more than a dozen fungus in advance, a small handful of garlic, half an onion, about 250g of tenderloin, 1 chicken chain Xiheng egg, 4-5 spoons of starch.

Method: 1. Cut the tenderloin into slightly thinner slices along the lines, and beat an egg white into it.

2. Add an egg white, three spoons of starch, a spoonful of cooking wine, a spoonful of light soy sauce, half a spoon of cooking oil to the meat, mix well, let it stand for a while, and then prepare side dishes.

3. Wash the fungus soaked in advance, and cut the onion and garlic.

4. Cut the green onion, ginger and garlic and set aside.

5. Add more than twice the amount of cooking oil to the pot, and when a dry chopsticks are put in, there will be small bubbles around, put the marinated meat slices, medium heat, slide away, the meat slices turn white and slightly burnt yellow, and then take them out, do not fry the old.

6. After the meat slices are taken out, there is still the bottom oil left in the pot, add green onions, ginger and garlic and stir-fry until fragrant, add onions and garlic moss and stir-fry over high heat for about one minute, then add fungus and stir-fry over high heat for about two minutes, pour in the fried meat, and stir-fry for about one minute.

7. Add a spoonful of light soy sauce and stir well, a little dark soy sauce and stir well, then add salt and stir-fry evenly. Drizzle two or three spoons of Shanxi old vinegar on the side of the pot, do not pour it into the dish, pour it on the side of the pot, the dish will not have a sour taste, and the high-temperature steam will stimulate the aroma of the dish and make the meat fresh and not greasy. Add a spoonful of starch to a small bowl, stir well with a little water, pour into the pot and stir well, turn off the heat, and remove from the pot.

Ingredients. Ingredients: 200g tenderloin, 1 handful of garlic sprouts.

Excipients 1 egg, 2 teaspoons of starch, appropriate amount of salt, appropriate amount of thirteen spices, appropriate amount of chicken essence, appropriate amount of dark soy sauce, appropriate amount of vinegar, appropriate amount of black fungus.

Steps. 1.Wild black fungus soaked in cold water (a little starch can be added to facilitate the precipitation of impurities, try to soak for more than 2 hours, so that the fungus stretches, the taste is crisp and tender.) ）

2.Pork tenderloin is cut into 2cm slices of thin and uniform thickness.

3.Place the slices of meat in a vessel and crack in an egg.

4.Add two teaspoons of starch.

5.Stir with chopsticks until thick and set aside.

6.Cut the garlic sprouts into sections.

7.Cut the fungus into small pieces.

8.Heat the oil in a pan (3 times the usual cooking oil).

9.When the oil temperature reaches 80% hot, fry the meat slices and disperse them with chopsticks.

10.When it becomes golden brown as shown in the picture, it can be served to control the oil and set aside.

11.Put the garlic sprouts in a pan and stir-fry.

12.Add salt.

13.Add fresh vegetable essence (or chicken essence).

14.Add the fungus.

15.Stir-fry evenly and add the well-oiled meat.

16.Cook in dark soy sauce and continue to stir-fry over high heat for 3 minutes, then pour in a small amount of vinegar.

17.Pour in a little water or stock, and add salt as appropriate.

18.After reducing the juice on high heat, it can be removed from the pan.

Tips: According to legend, oily meat originated in the Ming Dynasty, which was originally a famous dish in the government, and later spread to the people in Taiyuan, and then gradually spread to other parts of Shanxi. Therefore, the taste we have tasted today is quite time-honored.

1.Marinate the slices with eggs and starch to make them stretch and swell when fried, making them tender and smooth, with an attractive color and good penetration. Be careful to stir so that the meat slices are well coated with the eggs and starch.

2.When the meat slice is too oily, you can judge the maturity of the meat slice according to the color, if it becomes golden that is, it is ripe, if it is red, the heat is not enough, and the oil temperature should be properly grasped during the frying process, so that the meat slice is not greasy, and the taste is smooth and tender. During the frying process, in order to ensure that the meat slices are not scorched, turn off the heat after 80% of the meat slices have changed color, and fry the meat slices at residual temperature.

3.After adding dark soy sauce, adding water or broth is to dilute the color of the dark soy sauce and make the dish bright, and the water can also make the garlic sprouts cook faster and make the fungus taste better.

The fat of the fatty meat is greatly reduced after the oil is removed, and it tastes fat but not greasy.

The preparation method is: wash the large pieces of pork belly, put them in the pot and cook them until they can penetrate the meat skin with chopsticks, and then take them out and fry them in a pot with seven or eight percent oil temperature until golden brown, and when the meat skin is crispy and hard, take it out immediately, soak it in warm water for a minute, and take it out after the meat skin is all wrinkled.

Oily pork can be used in a variety of ways to eat, such as braised and stir-fried, such as eating with green vegetables, so that the combination of meat and vegetables is better.

Shanxi's practice of oily meat:

The first is to select the meat to be fine: to slaughter the fresh pork on the same day, the hind legs are two knives, the fat is four thin, six wide and three fingers, too fat is greasy, too thin is scorched, too wide and too narrow are difficult to form;

Second, boiled meat should be seasoned: boiled meat in clear water, it is difficult to produce the aroma of meat, therefore, after the water boils, you should first put in ginger, green onions, garlic, pepper hanging soup, and so on The soup is fragrant, and then put in the washed pork, and then pick it up for later use, and it can not be cooked too soft;

The third is to cut the meat skillfully: many people wait for the meat to be cold and then cut, fat and thin are easy to break, hot and hot when it is hot, the knife is difficult to evenly, the chef who knows how to take the meat to soak it in cold water, take advantage of the cold outside and the inside when the knife is down, now there is a refrigerator, you can put the freshly cooked meat in the freezer room for two or three minutes, which is better to cut;

Fourth, the ingredients should be proper: the douban must be authentic Pixian douban, chopped with a knife, the sweet noodle sauce should be black and bright, sweet and pure, and the soy sauce should be thick and can be hung on the bottle wall;

Fifth, the torment should be accurate to the heat: should wait for the pot to be hot, put in the oil that has been cooked, the vegetable oil and the lard in the meat are fused, and there is more the fragrance of torment, now the people in the city, have rarely used vegetable oil, besides, the market can rarely buy vegetable oil with a mellow texture, then you have to use blended oil.

Ingredients: Fresh and lean pork.

Ingredients: fungus, winter bamboo shoots, cucumber, green onion, ginger, garlic.

Seasoning Salt, dark soy sauce, light soy sauce, rice wine, eggs, water starch, etc., cut the fresh meat into thin slices about 3 mm thick, then add egg yolk, water starch, 5 grams of light soy sauce and mix thoroughly.

Cut the cucumber into water chestnut slices, winter bamboo shoots with horizontal blades, green onion into water chestnut segments, garlic slices, and ginger slices.

Heat the pot for 8 percent, add 50 grams of cold oil to 7 percent, fry the meat slices in the pan until golden brown, and remove from the pan.

Pour out 2/3 of the old oil, heat and stir-fry cucumber slices, winter bamboo shoot slices and fungus, wait for the fragrance to come out and put in the fried meat, stir-fry a few times, put the ginger and garlic and add light soy sauce, a little dark soy sauce and rice wine and stir-fry, the fragrance comes out, and the pot is removed.

Pay attention to the mastery of the heat and time of the fried meat and the heat of the stir-fried ingredients should not be too small or too large!

The new way to eat oily meat, stir-fried with cabbage is much more delicious than with garlic.

1. Cut the fresh meat into thin slices about 3 mm thick, then add egg yolk and water starch, mix thoroughly, heat the pot 8 percent, add 50 grams of cold oil to 7 percent, fry the meat slices into the pot until golden brown and remove from the pot.

2. Stir-fry the shredded cabbage in hot oil, put in the fried meat when the fragrance comes out, stir-fry a few times, put the ginger and garlic and add light soy sauce, a little dark soy sauce and rice wine and stir-fry, the fragrance comes out, and the pot is removed.

The traditional dish is made at home - over-oiled meat.

Are you really doing it right? Particularly delicious traditional dishes.

Home-cooked recipe for over-oiled meat:

Spare ingredients: 200 grams of pork tenderloin, 100 grams of garlic, 100 grams of fungus, 20 ml of aged vinegar, 2 grams of Sichuan pepper powder, 1 gram of pepper, 2 spoons of cooking wine, 1 spoon of light soy sauce, a little starch, appropriate amount of green onion, ginger and garlic;

Production process: The first step is to prepare a piece of pork tenderloin, clean it, control the moisture, cut it into thin slices, and then put it in a container, add pepper powder, pepper, cooking wine, light soy sauce, egg white and starch, and stir it well with chopsticks;

The second step, mix the pork with seasonings, let it marinate for a while, in this process, put it in water in advance and take it out, select the root, clean it, tear it into small pieces by hand, a few garlic moss, choose to clean the two ends, and cut it into slightly shorter segments;

The third step, after the pork is marinated, add an appropriate amount of cooking oil to the pot, after heating, put in the pork slices, fry it on low heat until golden brown, you can take it out, control the oil in it and set aside, pour out the excess oil in the pot, leave the bottom oil, and put in the pre-cut green onions, ginger and garlic;

The fourth step, after stir-frying the fragrance, put the fungus and garlic moss into the pot, continue to stir-fry, until the garlic moss is fried until it changes color, put in the fried pork slices, add salt and a little vinegar to taste, fry evenly, add an appropriate amount of warm boiled water, and start cooking;

The fifth step is to cook the pork slices until soft, in this process, put an appropriate amount of starch in a small bowl, mix it with a little water, then pour it into the pot to thicken, and finally add some sesame oil and vinegar, and enjoy it out of the pot.