How to prepare the powdered skin broth? Preparation of the broth with the pink button

The preparation of the powdered skin broth is as follows:

Ingredients: 200g flour skin, 100g pork

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of chives, appropriate amount of chicken essence.

Step 1: Cut the vermicelli, chives and pork for later use.

Step 2: Put water in a pot and bring to a boil and add pork.

Step 3: Add an appropriate amount of salt to taste.

Step 4: Add an appropriate amount of chicken powder to taste.

Step 5: Turn on high heat and bring the soup to a boil.

Step 6: Put the noodles in the pot.

Step 7: Bring to a boil again, sprinkle with chives and drizzle with sesame oil.

Step 8: Remove from the pot and serve on a plate.

Ingredients: Tenderloin.

400g, 100g shiitake mushrooms, 2 powdered skins, 50g garlic sprouts.

Excipients: appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of white pepper, appropriate amount of ginger, 2 egg whites, appropriate amount of green onion, appropriate amount of starch, light soy sauce.

Appropriate amount, cooking wine.

Appropriate amount, chicken essence.

Amount. The preparation of refreshing slippery pork noodle soup.

1. Wash the tenderloin.

2. Cut into rectangular strips of width and thickness.

3. Then use the back of the knife to chop the loin strips into a puree.

4. Add all the pureed tenderloin strips to the green onion, ginger and a little salt and marinate for a while.

5. Then beat in the egg whites, add wet starch and light soy sauce to grasp well, and set aside.

6. Wash the mushrooms, slice them, peel and wash the garlic seedlings, and cut them into sections.

7. Cut the powder skin into small pieces (if it is dry powder skin, break the small pieces by hand and soak them in cold water) for later use.

8. Put the meat into a pot of boiling water, blanch and remove it.

9. Don't pour out the water of the boiling meat, skim off the foam and add ginger to cook for a while, then put in the powder, mushrooms and meat and cook until cooked, add white pepper, salt, light soy sauce, chicken essence and sesame oil to taste, put in garlic sprouts, OK, out of the pot.

10. Finish the drawing.

Ingredients for making stewed pork with flour skin: Ingredients: 500 grams of pork rib meat (pork belly), 150 grams of flour skin.

Seasoning: 30 grams of salad oil, 10 grams of cooking wine, 5 grams of sugar, 10 grams of green onions, 5 grams of ginger, 5 grams of Sichuan pepper, 3 grams of star anise, 5 grams of salt, 3 grams of monosodium glutamate The characteristics of the stewed pork with flour skin: the meat is crispy and the skin is smooth.

Teach you how to make powder-skinned stew, how to make powder-skinned stew to be delicious1Cut the pork belly into large pieces. Cut the skin into centimeter strips.

Slice the green onion and slice the ginger.

2.Heat the bottom oil in the pot, put in the meat pieces, add the seasoning and soup when the color changes, bring to a boil, simmer over low heat until the pork belly is crispy, then add the powder skin, stew until the flavor is incorporated, pick out the green onions, ginger, peppercorns, and ingredients, and put them on a plate.

The key to making stewed pork with flour skin: master the ratio of pork belly, soup and flour skin, and make the soup thick after the flour skin is thoroughly cooked.

Ingredients & Seasonings:

100 grams of lean pork, starch, 1 flour skin, 1 egg, ginger, green onion.

Garlic, salt, light soy sauce.

Fuel consumption (or essence of chicken).

Method:1Ginger, shallots, garlic finely chopped.

2.Shred the lean meat (or thin slices) and chop it with a knife (chop the dumplings like that, don't be afraid of being too broken, it's okay) 3Blanch the flour skin with boiling water and cut into strips for later use.

4.Add light soy sauce and cornstarch to the minced meat, add an appropriate amount of water and mix well, then add eggs and mix well.

5.Heat the oil in the pot, add the ginger, garlic cloves and stir-fry until fragrant, add two bowls of water, and bring to a boil over high heat.

6.Slide the meat slices into boiling water with chopsticks, then add the flour skin, salt, and oil (or chicken essence). After boiling, turn to low heat and cook for 10 minutes, sprinkle with chopped green onions. (You can also beat an egg drop into it before it comes out of the pot).

The preparation of the powdered skin broth is as follows:

Ingredients: 200g flour skin, 100g pork

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of chives, appropriate amount of chicken essence.

Step 1: Cut the vermicelli, chives and pork for later use.

Step 2: Put water in a pot and bring to a boil and add pork.

Step 3: Add an appropriate amount of antler's hand and season with salt.

Step 4: Add an appropriate amount of chicken essence powder to taste.

Step 5: Turn on high heat and bring the soup to a boil.

Step 6: Put the noodles in the pot.

Step 7: Bring to a boil again, sprinkle with chives and drizzle with sesame oil.

Step 8: Finish the pot and put it on the plate.

400g cooked beef with oil, 3g salt, shredded green onion, shredded ginger, garlic slices, 2 mung bean flour skins, 8 dried shiitake mushrooms, 150g oyster mushrooms, 15ml cooking wine, 20ml dark soy sauce, hot water, garlic sprouts, 2g chicken essence

2Place the wok on the fire and put a little oil in it.

3. When it is 70% hot over medium heat, add shredded green onions, shredded ginger and garlic slices and stir-fry until fragrant.

4Add the beef cubes and stir-fry evenly. 5. Cook in cooking wine.

6. Pour in an appropriate amount of hot water (the amount of water should be slightly more, because there are flour skins and mushrooms and the like, and the flour skin absorbs water, and the amount of water should not exceed 1 cm of meat).

7Pour in the dark soy sauce, cover the pot, bring to a boil on high heat, turn to low heat for half an hour.

8Then add shiitake mushrooms and oyster mushrooms. 9After seven or eight minutes, add the flour skin and simmer until the flour skin is cooked.

10Add salt, chicken essence and garlic sprouts to remove from the pot. Cut the beef and vermicelli on a good pulp.

Green onions, ginger cubes, garlic cloves.

Simmer until the beef is ripe, add vermicelli and cook to taste.

Sprinkle with parsley. 200 grams of beef, 2 sheets of flour skin, 25 grams of vegetable oil, 5 grams of ginger, 10 grams of green garlic, a little sesame oil, a little cooking wine, refined salt, monosodium glutamate, and soy sauce.

Method 1Finely chop the beef, cut the flour into elephant eye pieces, mince the ginger and mince the green garlic.

2.Pour the vegetable oil into the pot, when the oil is hot, stir-fry the minced beef and ginger, and then add cooking wine, refined salt, soy sauce and appropriate amount of water. Braise the minced beef to taste, then add the flour skin, bring to a boil, and finally add minced garlic, monosodium glutamate, and sesame oil.

Ingredients: 250 grams of beef brisket tendons, 150 grams of soaked flour skin, 5 grams of green and red pepper flakes.

Seasoning: 5 grams of salt, 3 grams of monosodium glutamate, 5 grams of soy sauce, 3 grams of green onion and ginger slices. 200 grams of stock.

Production: 1. Chop the beef tendon into small pieces of 2 cm square, put it into the pressure cooker, add water and an appropriate amount of salt, cooking wine, green onion and ginger and five ingredients (star anise, pepper, cloves, bay leaves, cinnamon), simmer for 8 minutes after steaming (ordinary pot needs to simmer for 20 minutes) until cooked, remove and set aside. 2. Remove the bottom oil from the pot, fry the green onion and ginger slices until fragrant, add the stock (you can also use the original soup of pressing the beef brisket tendon), add salt, monosodium glutamate and soy sauce to adjust the taste, put the beef tendon and the flour skin and simmer for 3 minutes until the flavor is absorbed, the green and red pepper slices are slightly burned, and the pot can be put on a plate.

Flavor type: strong fragrance, soft and glutinous.

There are about 6 ways to prepare the noodle soup.

It is mainly done according to personal preference.

Fish head flour skin soup.

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Ingredients: 1 fish head.

3-4 pieces of powdered Peiling skin.

5 cloves of garlic.

Ginger 4 slices Preparation of fish head flour skin soup.

Wash the fish head and cut it in half. (If you can't do it yourself, ask the master on the stall to help, don't force yourself.)