Pineapple columbian meat home cooked method, pineapple courping meat home cooked method

Ingredients: 300g tenderloin.

Green bell pepper half.

Red bell pepper half.

Pineapple is half smaller.

1/2 teaspoon of salt.

Ground white pepper 1 teaspoon.

1/2 teaspoon sugar.

Beer a tablespoon.

Eggs a.

Sweet potato flour or starch to taste.

Tomato juice: Tomato paste three tablespoons.

Sugar: 1 tablespoon.

White vinegar (optional) 1/2 tablespoon.

Starch water a little.

The practice of pineapple grunt meat.

Pork is good with tenderloin or plum meat.

If it's thick, you can cut it in half like me!

If you like to eat fat.

Pork belly can be used.

Its practical fat has the best taste.

It's just that. Babies don't eat fatty meat.

I don't dare to eat it!

Each piece is slapped loose with the back of the knife.

Stay safe! <>

Cut into small pieces. <>

Put the sugar. Salt. Ground white pepper. Beer.

Stir well until the beer is fully absorbed.

Set aside and let marinate for more than half an hour.

If you mind beer.

Can be replaced with a little cooking wine and water!

But the beer is all evaporated later.

Wood has the smell of alcohol!

So the meat ate a little water.

The finished product will be more tender!

Cut the green and red peppers into diamond-shaped pieces.

Cut the pineapple into cubes and soak it in lightly salted water.

Add the eggs. Stir thoroughly.

Set aside!

Ketchup. White sugar and aged vinegar.

Starch water. All set!

If anything.

It is best to use sweet potato flour.

No words. Add some flour with starch.

Mix well. <>

Add the flour to the meat little by little!

until there is no egg liquid.

The batter can be completely coated in the meat.

Put oil in a pan. Heat over medium-low heat.

It's okay to put the chopsticks down and bubble!

It is recommended to fry things with a smaller caliber.

Darker pots.

Such. Whoever makes us not fuel-efficient lamps.

Put the pieces of meat down one by one.

Be careful not to let them hook up anymore.

Be sure to do it:

Breaking up a pair is the idea that a pair is a pair.

Fry until the skin is slightly yellowed.

You can fish it out.

After all the fry and take it out.

Let it cool off! <>

Heat the oil in a pan over medium-high heat again.

After the oil is hot. Put the fried meat down and fry it for about 10 seconds.

Don't put too much at once.

It's easy to have no time to fish.

It's going to blow up. Be fast.

Fry until golden brown and set aside.

Put some oil in the pan.

Add the green and red peppers and stir-fry until 8 minutes cooked.

Add the pineapple. Stir-fry for a while.

Assemble them all for later use.

Place the ketchup and a small half bowl of water in a pot.

Heat over low heat until the tomato paste is thick.

Add sugar and vinegar.

Stir-fry well. I didn't put white vinegar.

I'm not jealous.

Add starch water.

Make it transparent. After full fusion.

Add the fried meat.

Stir-fry until all coated in sauce.

Then add the fried green and red peppers. Pineapple.

Stir-fry well. That's it!

Serve. <>

Cut the pineapple into cubes, cut the meat into pieces, marinate in starch, fry with pineapple after frying, add orange juice sweet and sour.

The pineapple stock is super good, and the oil is then deceived into a pot to stew the ingredients, and it is good to beat the ingredients, and the good refined salt is under the pineapple.

The home version of the pineapple coo meat recipe.

Pineapple Meat Making Tutorial.

1 ingredient, pineapple is a relatively small pineapple, use half of it, remove the skin, cut into small pieces, wash it, put it in water, add a little salt and soak for 15 minutes.

2. Cut the tenderloin into small pieces, add salt, cooking wine, pepper and eggs, stir well, and marinate for 20 minutes.

3. Cut the carrots and green peppers into small pieces, it would be better if there were red peppers, and the red peppers would be more beautiful in color.

4. Heat the oil in the pot, add the marinated meat and wrap it in a layer of starch, fry it over medium heat, remove it, fry it again, and remove it for later use.

5. Prepare a bowl of sauce: half a spoon of white vinegar, three spoons of tomato paste, one spoon of sugar, two spoons of water, a little salt, and 1 spoon of starch.

6. Pour the sauce into the pot, boil over low heat until small bubbles bubble, pour the fried meat, green peppers and carrots into the pot, and stir-fry evenly.

7. Add the pineapple pieces again, stir-fry evenly and then get out of the pot, the sweet and sour is too delicious.

Prepare a piece of tenderloin for pineapple meat, cut it into small pieces, add salt, pepper, cooking wine, a little water and mix evenly, marinate for 20 minutes, cut the pineapple into cubes, soak it in cold salted water for a while, add an egg, 3 times the amount of sweet potato flour on the figure, you can hang the noodles and Huai paste

Heat the oil in the pan, put in the meat pieces and float up immediately, fry the meat pieces on high heat, fry them until golden brown, remove the oil, raise the oil temperature on high heat, and re-fry for 10 to 20 seconds.

In another pot, add tomato paste, 5 tablespoons of sugar, stir-fry over low heat until the sugar melts, gurgling small bubbles, add starch water. A small spoon of starch, three or four times the water can be mixed evenly, add white vinegar and mix evenly, add diced pineapple, fried tenderloin cavity morning friend meat, mix evenly.

The origin of pineapple grunt

The first origin is that this dish has a sweet and sour taste, and when it is served on the table, the aroma is overflowing, and people can't help but swallow their saliva, hence the name.

Origin two, the meat in this dish, crispy on the outside and tender on the inside, sweet and slippery, at first entry, before chewing, it has been gurgling through the throat into the abdomen, only the lips and teeth are fragrant, and it is amazing to see.

Origin three, so the dish has a long history, so it is called ancient meat, and later transformed into grunt meat, grunt meat.

Ingredients: pineapple, tenderloin, green pepper. Excipients: pepper, cooking wine, starch, salt.

1. Prepare the materials.

2. Cut the tenderloin into cubes.

3. Marinate with cooking wine, salt, pepper and starch for 15 minutes.

4. Cut the pineapple into large pieces and soak in salted water for a while.

5. Cut the green and red peppers into large pieces.

6. Add egg starch to the meat and fry it in a pan until golden brown.

7. Fish it out and fry it again.

8. Dark soy sauce, light soy sauce, vinegar, tomato paste, sugar, salt, skin and liquid to make juice. Burning noise.

<>10. Add pineapple and tenderloin and stir-fry.

11. Thicken and remove the juice.

<> "Pineapple Coo, Meat and Lead Stuffiness."

Ingredients: Pineapple.

Method: 1. Cut the tenderloin into small pieces, add a small half spoon of salt, a large spoon of starch, a spoonful of cooking wine, a spoonful of light soy sauce, half a spoon of oil, an appropriate amount of oil and an egg of Yunjichai, grasp and marinate for 40 minutes;

2. Prepare the sauce: 3-4 tablespoons of Dimen pineapple tomato paste, two tablespoons of vinegar, 2-3 tablespoons of sugar, a small half bowl of water, stir well;

3. The marinated tenderloin is then wrapped in starch separately, and slowly fried in the oil pan over low heat, (take a wooden chopstick and put it in the oil, and the dense bubbles indicate that it can be fried)), and the golden and slightly charred surface of the fried meat is removed, and after the oil temperature rises, it is poured into the loin again and fried for 30 seconds to remove it for later use;

4. Pour a little oil into the pot, pour in the green and red peppers and stir-fry until they are broken, the taste is the same delicious, pour in the prepared sauce and cook until bubbling, then add the fried tenderloin and stir-fry, so that each tenderloin is coated with sauce.