How to make shredded pork in Kyoto sauce? The recipe for delicious shredded pork in Kyoto sauce

Material. 300g shredded pork, 5 green onions, 2 tbsp sweet noodle sauce, sugar, 1 tbsp soy sauce, 1 tsp white powder, 2 tbsp water, a pinch of sesame oil.

Method. 1. Add shredded meat to water and mix well, add soy sauce and white powder, mix well and marinate for 30 minutes, add sugar and water to the sweet noodle sauce and dilute it for later use.

2. Cut the green onion diagonally into thin strips, put it in cool boiled water to remove the choking smell, wipe off the water and lay it on a plate for later use.

3. Heat the oil, add the shredded meat and fry it in oil, take it out, use a little remaining oil in the original pot, add the sweet noodle sauce, sesame oil, shredded meat, stir-fry well over high heat and serve on the shredded green onion.

Material.

300 grams of pork tenderloin, 15ml of light soy sauce, 15ml of cooking wine, a little water, a little water starch, a little salad oil, 100 grams of sweet paste, a little salt, 20 grams of sugar, 10ml of sesame oil, 1 green onion, 2 tofu skins, 60ml of salad oil for stir-frying

Method.

1. Cut the pork tenderloin into thin strips, add light soy sauce, cooking wine, a little water and grasp well, then add water starch to grasp well, and finally put a little salad oil seal oil;

2. Cut the green onion into thin strips, cut the tofu skin into cubes for later use;

3. Add sugar, sesame oil and a little salt to the sweet noodle sauce, mix well, and steam for 5 minutes;

4. Put an appropriate amount of oil in the pot, add shredded meat, and quickly fry over high heat until it turns white and set aside;

5. Put a little oil in the pot, put in the prepared sweet noodle sauce, fry until the sweet noodle sauce is viscous, add the shredded meat, quickly stir-fry evenly, and hang the sauce evenly on the shredded meat;

6. Finally, put the tofu skin on a plate, put a layer of shredded green onions, and put in the shredded tenderloin.

Tips

Key to production: 1. Marinating of shredded meat: add a little water to grasp well when marinating shredded meat, which can make the meat more tender;

2. Stir-frying of shredded meat: When frying shredded meat, more oil should be added, and stir-fry quickly over high heat to ensure the smoothness and tenderness of shredded meat;

3. Stir-fry the sauce: The sweet noodle sauce should be fried until it is red and viscous, so that the shredded meat can be evenly hung with the sweet noodle sauce, and there is no excess miso soup in the pot to be successful.

1. When cutting shredded tenderloin, you can put the meat in the refrigerator and freeze it slightly to cut it;

2. The adjusted sauce can be steamed in a steamer, and it can be steamed without steaming if it is troublesome;

1. Remove the white tendons on the tenderloin, cut it into seven or eight centimeter long sections, and then cut it into thin slices, cut the meat slices into shreds after the horses, and dip some water on the knife when cutting the shredded meat, so that the knife does not stick to the knife, put it in a basin and put it aside for later use.

2. Prepare the green onion and pat it, cut it into shreds, pat the ginger flat, put it in a bowl, add salt, pepper, a small amount of water, grab and mix the green onion and ginger, and then pour the green onion and ginger water into the shredded meat, stir evenly, let the shredded meat drink enough water, so that it is more smooth and tender, then put cooking wine, light soy sauce, grasp and mix evenly, beat in an egg white and stir evenly, so that the shredded meat is more smooth and tender, and then put corn starch to starch to lock the moisture, and finally put cooking oil to prevent the shredded meat from sticking, and put aside to marinate for 20 minutes.

3. Mix the sauce below, put three spoons of sweet noodle sauce, a spoonful of oyster sauce, thirteen spices, pepper, sugar, light soy sauce, cooking wine, add half a bowl of water and stir evenly for later use.

4. Prepare two tofu skins, cut the tofu skins into cubes, fold them and put them on a plate, prepare a green onion and cut it into segments, cut it from the middle, take the white part of the green onion, cut it into shreds with an oblique knife, and put it on the plate.

5. Put more oil in the pot, add the shredded meat and stir-fry it until it turns white.

6. Pour oil into the pot again, heat the oil and put the remaining green onion and ginger, pour in the sauce after stir-frying, boil the sauce over medium heat to become viscous, pour in the shredded meat and stir-fry evenly to taste, pour sesame oil before leaving the pot, and pour it on the top of the shredded green onion.

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.

<> "The practice of shredded pork in Kyoto sauce.

Ingredients: Chicken breast, cucumber, carrots, green onions, bean skin.

Chicken marinade: 1 tablespoon cooking wine + 2 tablespoons light soy sauce + 1 tablespoon sugar substitute + 1 tablespoon starch + a little olive oil (grasp and marinate for 10 minutes).

Secret stewed sauce: 2 tablespoons of light soy sauce + 1 tablespoon of cooking wine + 1 tablespoon of sweet noodle sauce + 1 tablespoon of oyster sauce + 1 tablespoon of sugar substitute + 1 tablespoon of starch + half a bowl of water.

1. Before the chicken is fried until it changes color and before it comes out of the water, pour it into the sauce and pour it into the sauce.

2. Sweet noodle sauce is the soul, and it can not be replaced with oyster sauce.

3. Bean skin is very filling instead of staple food, and it can be served with rice without fat loss.

4. Blanch a little oil in a pot under boiling water for the bean skin, fry the chicken breast until it changes color, pour in the sauce with the tomato trembling, fry until thick, turn off the heat and serve.