What are the home style recipes and ingredients of shredded pork in Kyoto sauce?

I saw a special method in Douguo Food before, and I tried it myself, which was very delicious, and it was a fight with the restaurants outside! I would like to share it with you.

Step 1: Prepare a piece of pork tenderloin and cut it into shreds.

Step 2 After cutting, put it in a bowl, add a spoonful of salt, two spoons of cooking wine, a spoonful of light soy sauce, a spoonful of oyster sauce, and an egg white, and mix well. Add a spoonful of starch, mix vigorously, and finally pour in a little cooking oil. Grasp and mix evenly and marinate for 10 minutes

Step 3: Slice the green onion into shreds and shred the cucumber.

Step 4: Wash the bean skin, cut it into equal squares, fold it in half twice and arrange it around the plate.

Step 5: Heat the oil, add the shredded meat, stir-fry over high heat, and remove the oil after it is cooked.

Step 6 Leave the bottom oil in the pot, add a spoonful of sweet noodle sauce, stir-fry until fragrant, add a little water, a spoonful of light soy sauce, half a spoon of dark soy sauce, two spoons of sugar, a spoonful of oyster sauce, and stir-fry evenly.

Step 7 Then put the shredded meat into the pot, stir-fry evenly, then add a little water starch, and stir-fry until the soup is thick.

Step 8 In this way, the shredded meat is delicate and the shredded pork in the sauce is ready. If you like it, collect it and try it!!

Ingredients: 300 grams of pork loin, 2 tofu skins, 3 4 green onions, half a bag of sweet paste, 1 spoon of sesame oil, 1 spoon of sugar, cooking wine, egg white, soy sauce, appropriate amount of starch, a little shredded ginger.

Method: 1. Cut the pork loin into thin strips, pour in a little starch, soy sauce, cooking wine, half an egg white and stir well, marinate for 30 minutes;

2. Secret sauce: Pour the sweet noodle sauce into a bowl, add sugar and sesame oil and stir well;

3. Wash the tofu skin, put it in the steamer with the mixed sweet noodle sauce, steam for 5 minutes and set aside;

4. Use only the green onion white, cut into thin strips, cut the steamed tofu skin into small squares, and put it on a plate;

5. After the pot is hot, pour oil, pour in the marinated shredded meat, quickly cut it apart, and fry until the shredded meat changes color and is served;

6. Leave a little base oil in the pot, add a little shredded ginger, pour in the steamed sweet noodle sauce, add a little soy sauce, stir-fry well, pour in the fried shredded meat and stir-fry;

7. Wait until all the shredded meat is evenly dipped in sauce and then remove from the pan.

8. When eating, you can eat directly with shredded green onions, or you can use tofu skin to roll up shredded green onions and shredded meat together to eat.

Tips: 1. When cutting meat, first put the meat in the refrigerator to freeze it slightly harder and make it easier to cut;

2. Sweet noodle sauce and soy sauce have a salty taste, so you don't need to add salt. If the mouth is heavy, add a pinch of salt according to taste;

3. Add a little sugar and sesame oil to steam the sweet noodle sauce in advance to make it taste better. If you are troublesome, you can skip the steaming step, and mix the sesame oil and sugar and leave it for a while.

Materials. 50 grams of shredded tenderloin.

3 sections of green onion and white in Beijing.

Tofu skin to taste.

Appropriate amount of water or stock.

3 tablespoons of sweet noodle sauce.

2 tablespoons light soy sauce.

1 tablespoon of cooking wine.

1 tablespoon of starch.

1 teaspoon salt. 1 teaspoon sugar.

Steps. 1.Cut the tenderloin into thin strips and blanch the tofu skin for later use.

2.Cut the white onion into shreds, put it on a plate, and be careful of the spicy eyes.

3.Put the shredded meat in a bowl, add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of starch and salt to grasp and starch thoroughly.

4.Pour some stir-fry vegetable oil into the pot, slide in the shredded meat with good pulp when the oil temperature is 5 hot, and stir-fry it into a later set.

5.Leave a little base oil in the pan and add the sweet noodle sauce, 1 tablespoon of light soy sauce, sugar and a small amount of stock or water.

6.After mixing the sauce thoroughly, add the shredded meat that has slipped through the oil and stir-fry evenly, then put it on top of the shredded green onion.

Tips: When eating, you can eat it with shredded meat and green onions wrapped in tofu skin.

1.It is recommended that in the case of frozen meat, shredding will be easier to grasp the thickness.

2.You can also put an egg white when marinating and starching, I think the egg white is used in the egg yolk and I don't know what to do, so I didn't beat it, hehe.

3.This dish should be eaten hot. After coming up, stir-fry the shredded meat and green onion in hot oil, and blanch the shredded green onion with the residual temperature of the meat.

Look

Shredded pork noodle sauce green onion tofu skin, first shred the meat and oil it.

Then the green onion is shredded, the tofu skin is cut into four squares, ** stir-fry, and finally the bean skin is rolled and the green onion is shredded and shredded meat is eaten together.

Beijing sauce shredded pork is a traditional food in old Beijing, there is also this dish in the Northeast, but the authentic is still the old Beijing's Beijing sauce shredded pork, which is characterized by color and flavor, moderate salty and sweet, rich sauce fragrance, the selection of materials is also more particular, the production method is as follows:

The first is to prepare the ingredients:

1. Tenderloin (need to be frozen in the refrigerator before cutting).

First, cut the shredded meat into the thickness of the chopsticks head along the lines, and then put it in clean water for thorough cleaning and thawing; The shredded meat needs to be marinated in advance, put the shredded meat into a large bowl, add salt, chicken powder, light soy sauce, two egg whites, a handful of starch, then stir evenly to lock in moisture, and finally pour in cooking oil for 10 minutes for later use.

2. Modulating small materials;

Pour 50 grams of sweet noodle sauce into the bowl, pour in sesame oil, then pour water to dilute, then add 20 grams of chicken powder, 20 grams of monosodium glutamate, 20 grams of sugar, an appropriate amount of salt and light soy sauce, stir fully clockwise, stir well, and put it in the steamer that has been steamed to steam the sauce for 10 minutes.

3. Tofu skin (it is best to have passed the alkaline water);

After folding, cut into 10 cm squares, then put them on a plate and steam them in a steamer for 3 minutes.

4. 2 green onions, cut into shredded green onions with an oblique knife, and spread them on the plate ready to serve the vegetables as the bottom.

5. Edible oil (rapeseed oil and vegetable oil are the best);

Ingredients: green onion, ginger, chicken powder, monosodium glutamate, sugar, salt, light soy sauce, starch, egg white, sesame oil, cucumber.

Start cooking when the ingredients are ready:

1. Add the cooking oil submerged in the shredded meat in the pot, and when the oil temperature is 4 hot, put in the shredded meat for frying and lubricating oil for 20 seconds, then remove the oil.

2. Leave the bottom oil in the pot, add half a spoon of sugar, fry the brown red soup with white sugar over low heat, add the steamed sauce and stir it up, pour in the minced green onion and ginger to boil out the fragrance, then add the fried shredded meat and stir-fry evenly, so that the sauce and the meat are fully integrated together.

3. Finally, put the pot in the chassis paved with shredded green onions, and eat with tofu skin rolled with shredded cucumber and shredded meat (you can also dip it in sauce).

This is how I make shredded pork in Kyoto sauce, what do you think?

Cut the pork into shreds, then add water and starch to marinate for 15 minutes, heat the oil and stir-fry the pork for a while, add salt, oyster sauce, light soy sauce, and then put on the dry tofu, green onions, and coriander, and you can get out of the pot. It is the food of Beijing.

Shredded pork in Beijing sauce is a famous dish of the Han nationality with full color and flavor, which belongs to Northeast cuisine or Beijing cuisine. This dish is moderately salty and sweet, with a rich sauce and a unique flavor. Pork loin is the main ingredient, supplemented by yellow sauce or sweet noodle sauce and other condiments, and is cooked with "sauce burst", one of the "six explosions" unique to northern cooking.

When eating, it is supplemented by shredded green onion and tofu skin, which has a moderate salty and sweet taste, rich sauce and unique flavor.

Production process. 1 Wash the tenderloin, cut into shreds, add egg whites, soy sauce, starch and cooking wine to the shredded meat and mix well;

2 Wash the green onions and cut into thin strips;

4 Leave an appropriate amount of oil in the pot, heat it over high heat, add tomato paste, sweet noodle sauce and sugar, change the heat to low and stir-fry with a spatula, stir-fry until the sauce is fragrant and small bubbles appear, add shredded meat over high heat and fry quickly until it tastes, pour sesame oil out of the pot;

5 Stack the fried shredded pork on a plate and sprinkle with shredded green onions.

Cut the pork loin into thin strips, marinate in refined salt, wine, soy sauce and sesame oil for 10 minutes, and spread the green onion on a plate. After the pot is heated, soak the shredded meat with warm oil and take it out, then put in the oil to pour it hot, pour in the sweet noodle sauce, sugar, soy sauce, sesame oil and stir-fry until fragrant, add the shredded meat with good oil and stir-fry. This is Beijing-style cuisine.

Shredded pork in Kyoto sauce. Ingredients 250 grams of pork tenderloin, 1 2 cucumbers, 1 2 egg whites, appropriate amount of oil and salt, 2 green onions, 1 piece of ginger, 4 tablespoons of sweet noodle sauce, 1 tablespoon of cooking wine, 1 3 tablespoons of sugar, 1 teaspoon of pepper, appropriate amount of starch

Method Remove the ribs from the loin slices, cut them into large slices, and then cut them into shreds thinner than chopsticks and put them on a plate.

2.Add 1 2 egg whites, 1 tablespoon of starch, 1 teaspoon of white pepper, 1 tablespoon of cooking wine, grasp well, marinate for 15 minutes, so that the fried shredded meat is tender and fragrant, and there is no fishy smell.

3.Dried tofu is called in the northeast, and there are thousands of pieces in the south, bean skin, tofu skin, cut the dried tofu into 8 cm square pieces, cut the green onion into shreds, and cut the cucumber into thin strips.

4.Put the green onion strips and ginger shreds in a bowl, add less than half a bowl of water to make green onion and ginger water, put the dried tofu in a large bowl, add boiling water, blanch for 4-5 minutes, remove the empty water and set aside, you can also use a pot to add water to boil, blanch the bean skin for 2-3 minutes, blanch it thoroughly, the time is not too long.

5.Heat 3 tablespoons of oil in a pot, add shredded meat and quickly spread it, stir-fry until the meat turns white, then serve it out immediately.

6.Add 1 tablespoon of oil to the pot, heat it, add the sweet noodle sauce and stir-fry over low heat to bring out the flavor of the sauce, pour in the green onion and ginger water, don't use the shredded green onion and ginger, add sugar, and bring to a boil.

7.Add the fried shredded pork and stir-fry evenly over high heat, pour in an appropriate amount of water starch to thicken, wait for the soup to become viscous, and turn off the heat.

8.Place the cucumber and green onion on a plate, and put the shredded meat on the plate.

<> today I will share with you the method of authentic shredded pork with Beijing sauce, and you can also make this dish yourself at home after you learn it. The authentic Kyoto sauce shredded pork recipe is here, with only four steps, delicious and convenient.

Step 1: Prepare an appropriate amount of bean skin, cut the bean skin into the shape of a square, then boil an appropriate amount of water, wait until the water boils, put the bean skin in the pot and blanch it, let it cool for later use.

Step 2: Wash the pork and cut it into shreds, then add an appropriate amount of pepper, soy sauce and salt to the shredded pork, stir well and set aside.

Tips: Many people may find that the shredded pork in Beijing sauce they make is very chai, and the shredded meat is very stuffy, today I will share a small way to solve this problem, that is, when cutting meat, identify the growth direction of the shredded meat fiber, and then cut the shredded meat fiber horizontally.

When marinating the shredded pork in Kyoto sauce, be careful not to put too much salt, because then we will add salty sweet noodle sauce.

Step 3: Wait until the shredded meat is marinated, heat the oil, pour the shredded meat into the pot after the oil temperature rises, quickly stir-fry the shredded meat over high heat until the shredded meat changes color, then add two spoons of sweet noodle sauce and a spoonful of sugar to the shredded meat, and quickly stir-fry the shredded meat again and put it on a plate.

Step 4: Take the green onions, cut off the green onion leaves, cut the green onion white into the shape of shredded green onion and put it on the plate, so that our shredded pork in Beijing sauce is ready, when eating, put the shredded meat and green onion on top of the bean skin and roll it up to eat together, not to mention how delicious the taste is.

The above is the specific method of shredded pork in Beijing sauce shared with you today, is it particularly simple? Nowadays, many places don't know how to make shredded pork in Beijing sauce, and they will add a lot of other seasonings to it, and the shredded pork in Beijing sauce that comes out of this way is not authentic at all and is not delicious.

There is a question that needs to be paid attention to, that is, how to make shredded pork in Beijing sauce so that the shredded meat will not stick to the pan? In fact, the way to avoid this phenomenon is very simple, as long as you pour in the shredded meat, you can take the way of stir-frying on high heat when pouring in the shredded meat, especially when pouring in the sweet noodle sauce, you must stir-fry quickly, otherwise the sweet noodle sauce and shredded meat will easily stick to the pot and will have a bitter taste.

Also, many people ask why use tofu skin instead of dried tofu? In some places, dried tofu rolls are used to make shredded pork in Beijing sauce, which is okay, but it is not as delicious as shredded pork in Beijing sauce rolled with bean skin, and the taste is not as good as that of the tofu skin roll.

What are the ways to make shredded pork in Kyoto sauce? How to make shredded pork in Beijing sauce simple and delicious? The following is the content I brought about the most authentic method of making shredded pork in Kyoto sauce, I hope you can gain something!

Ingredients: 400 grams of pork tenderloin, 1 piece of dried tofu, 1 egg white, 1 cucumber, 50 grams of shredded green onion, 150 grams of sweet noodle sauce, 30 grams of oil, 10 grams of soy sauce, 5 grams of cooking wine, 3 grams of starch, 3 grams of sugar.

How to make shredded pork in Kyoto sauce.

1. Wash and shred the tenderloin, add egg white, soy sauce, starch and cooking wine to the shredded meat and mix well; Cut the dried tofu into small cubes.

3. Leave an appropriate amount of oil in the pot, heat it over high heat, add sweet noodle sauce and sugar, change the heat to low and stir-fry with a spatula, stir-fry until the sauce is fragrant, and small bubbles appear, change to high heat and add shredded meat to fry quickly until it tastes.

4. Put the fried shredded pork on a plate, put the gherkin segments and shredded green onions, and eat it with dried tofu.

Ingredients: 400 grams of pork tenderloin, 80 grams of sweet noodle sauce, 5 grams of cooking wine, 2 grams of monosodium glutamate, 20 grams of sugar, 1 gram of salt, 2 grams of starch, 1 egg, 150 grams of oil, 5 grams of ginger.

Steps of shredded pork in Kyoto sauce.

1. Cut the pork into shreds, put it in a bowl, add cooking wine, salt, eggs, and starch to grasp well, that is, sizing;

2. Cut the green onion into shreds obliquely and put it on a plate. Slice the ginger and pat it slightly, take the shredded green onion and put it in a bowl, add water, and soak it into green onion and ginger water;

4. Put oil on the wok on the fire, add the sweet noodle sauce and stir-fry slightly, add the green onion and ginger water, cooking wine, monosodium glutamate, sugar, keep stir-frying the sweet noodle sauce, until all the sugar is melted and the sauce begins to become sticky, put the shredded meat into the stir-fry constantly, so that the sweet noodle sauce is evenly stained on the shredded meat;

5. Put the shredded meat on a plate with shredded green onions, basically cover the shredded green onions, and mix well when eating.

Ingredients: 344g lean meat, 5 green onions, 2 slices of ginger, 2 cloves of garlic, 1 5 tablespoons of salt, 1 2 egg whites, 1 tablespoon corn starch, 1 3 tablespoons of chicken broth mix, 4 tablespoons of oil, 3 tablespoons of sweet noodle sauce, 1 tablespoon of cooking wine, 1 2 tablespoons of chicken broth mix, 1 3 tablespoons of sugar.

Steps to make shredded pork in Kyoto sauce.

1. Cut the pork into shreds, add 1 tablespoon of cooking wine, 1 5 tablespoons of salt, 1 2 egg whites, 1 tablespoon cornstarch and 1 3 tablespoons of chicken powder, grasp well, and marinate for 15 minutes.

2. Remove the head and tail of the green onion, wash it, cut the green onion into thin strips, spread it on a plate and set aside; Take 1 3 bowls of water, add a little ginger slices and shredded green onions, mix well, and make green onion and ginger water.

3. Heat 3 tablespoons of oil, pour in shredded pork and stir-fry until the meat turns white, then set aside; Mix 1 2 tablespoons of cornstarch and 3 tablespoons of water into cornstarch water.

4. Heat 1 tablespoon of oil, add 3 tablespoons of sweet noodle sauce and stir-fry slightly, add 1 2 tablespoons of cooking wine, 1 2 tablespoons of chicken powder, 1 3 tablespoons of sugar, green onion and ginger water and stir well and bring to a boil.

5. Pour in shredded pork and mix well, let the sauce evenly wrap on the shredded meat, pour in cornstarch water to thicken, and make the sauce thick.