The method of tomato crispy meat, how to make tomato crispy meat, tomato crispy meat

Crispy meat with tomato sauce. Ingredients and Recipes:

3 tomatoes, 100 grams of pork, 1 celery, 1 egg, appropriate amount of salt, appropriate amount of oil, 1 tablespoon of fish sauce, a little chicken broth mix, 50 grams of crispy fried powder, a little pepper.

1.Prepare tomatoes, lean meats, and celery.

2.Wash the lean meat and cut it into strips, put it in a large bowl, mix the fish sauce, chicken powder and pepper, stir well, and marinate for 20 minutes.

3.Wash the celery and cut into cubes.

4.Wash and peel the tomatoes and cut them into thin slices.

5.Mix the crispy fried noodles with water, stir them into a thick paste, and coat the marinated lean meat with the fried powder.

6.Place in a pan of hot oil and fry until browned.

7.Drain the oil, then wrap it in egg liquid and fry it for a while, and the lean meat becomes crispy and reduces the greasy feeling.

8.Heat a wok and pour in the oil and stir-fry the celery until fragrant.

9.Pour in the tomatoes and stir-fry to remove the sand.

10.Add an appropriate amount of water, cover the pot and cook over high heat for 15 minutes.

11.Cook until the soup is rich, add salt and chicken broth mix.

12.Add the fried crispy pork and stir well.

Ingredient breakdown. 300 grams of pork tenderloin.

1 egg white.

1 tablespoon of ground white pepper.

1 tablespoon of salt. 1 tablespoon ginger ale.

5 tablespoons of tomato sauce.

2 tablespoons sugar. 2 tablespoons of vinegar.

50 grams of cornstarch.

Sweet and sour taste. Frying process.

Half an hour takes time.

Unknown difficulty. Steps to prepare the crispy meat in tomato sauce.

Put the tenderloin in the refrigerator and freeze it until it is half hard.

Cut into chopstick-sized strips.

Add salt, egg white, white pepper and ginger juice to marinate and taste.

Shake on the cornstarch and wrap evenly over the meat strips.

Shake off the excess cornstarch and fry it in a hot pan and remove it.

Fish. Wait for the oil temperature to rise to 9 percent and fry again.

Drain the oil and the puff pastry is fried.

Leave the bottom oil in the wok and add the tomato sauce, sugar and vinegar.

Stir-fry. Add boiling water and let the soup thicken.

Add the crispy pork strips and stir well.

Ingredients. Pineapple tomato sauce.

Accessories. Appropriate amount: oyster sauce, appropriate amount of olive oil, appropriate amount of sugar, appropriate amount of cornstarch, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of cooking wine, appropriate amount of crushed black pepper. Appropriate amount of umami light soy sauce.

Practices and Procedures.

1.Wash the chicken breast, wipe it dry, remove the fascia, slice it into meat slices, add cooking wine, chopped black pepper, a little egg white, a little cornstarch, and a small amount of chicken essence and marinate for 15 minutes.

2.Half of the pineapple is cut to about the size of the meat slices, soak in lightly salted water for a while, then drain and set aside.

3.Beat the remaining pineapple juice, strain and set aside.

4.After the chicken is marinated, mix 2 tablespoons of tomato paste, 1 tablespoon of oyster sauce with pineapple juice, or a small amount of sugar and an appropriate amount of cornstarch water seasoning sauce for later use.

5.Change the red pepper to the knife and set aside.

6.Beat an egg well and add cornstarch water to make egg batter.

7.Heat the oil in the pan, wrap the marinated meat slices and fry the egg batter in turn, keeping medium to high heat.

8.Re-frying, fry the meat slices until golden brown, remove and drain the oil (function: crispy skin + spit out excess oil).

9.Put a little olive oil in the pot and stir-fry the pineapple slices for a while.

10.Add the red peppers and stir-fry for a while.

11.Pour in the sauce and stir-fry evenly.

12.When the sauce is thick, pour in the crispy meat and stir-fry evenly, sprinkle with sesame seeds.

Step 11 Slice the pork belly, add salt, cooking wine and peppercorn noodles and marinate for half an hour.

Soak starch in water for more than half an hour. Add the meat to the starch and grasp well.

Step 24 Heat the oil for 60% and fry the meat in the pan until it changes color.

After taking it out, the oil continues to burn until it is 80% hot, and then fry it again.

Step 36 Tomato paste with a pinch of sugar and water. Bring to a boil.

Step 47 Put half of the fried meat into the tomato sauce and stir-fry evenly.

Step 58 Crispy pork with savory and fresh flavor.

Step 69 Sweet and sour crispy meat.

Raw material. 300g of pork belly, salt, tomato paste, appropriate amount of peppercorn noodles, 1 spoonful of cooking wine, 200g potato starch, 1 teaspoon of sugar.

Method. 1.Slice the pork belly, add salt, cooking wine, and peppercorn noodles and marinate for half an hour.

Soak starch in water for more than half an hour. Add the meat to the starch and grasp well.

2.Heat the oil for 60% and fry the meat in the pan one by one until it changes color.

After taking it out, the oil continues to burn until it is 80% hot, and then fry it again.

3 tomato sauce with a pinch of sugar and water. Bring to a boil.

4.Put half of the fried meat in the tomato sauce and stir-fry evenly to remove from the pan.

6Sweet and sour crispy meat.

Pork as the main ingredient.

250g tomatoes 2 auxiliary oils.

Salt to taste, black pepper to taste, sugar to taste.

Cooking wine to taste. Baking powder to taste.

Appropriate steps. 1.Prepare the materials.

2.Finely chop the tomatoes and set aside.

3.Add an appropriate amount of salt, crushed black pepper, sugar, baking powder, mix with water, and pick up with chopsticks to be dripping consistency. 50g of flour with about 1 8 teaspoons of baking powder, 1 4 teaspoons of baking powder = 1g, just take a small pinch with your fingers, it doesn't matter if you have less, it is easy to be bitter if you have more.

4.Cut the pork into slices and marinate for at least 10 minutes in soy sauce, black pepper, salt, sugar and cooking wineHeat the oil, wrap the meat slices in the batter, fry for a while, scoop it up, and fry it back again until golden 6Place with blotting paper for later use.

7.Leave a little oil for frying the meat, fry the tomatoes until they are almost like sauce, add a small amount of water, and season to tastePour in the puff pastry and stir-fry a few times and serve.

Tomato crispy meat preparation.

1 Slice the pork belly, add salt, cooking wine, and peppercorn noodles and marinate for half an hour.

Soak starch in water for more than half an hour. Add the meat to the starch and grasp well.

2.Heat the oil for 60% and fry the meat in the pan one by one until it changes color.

After taking it out, the oil continues to burn until it is 80% hot, and then fry it again.

3.Tomato sauce with a pinch of sugar and water. Bring to a boil.

4.Put half of the fried meat in the tomato sauce and stir-fry evenly to remove from the pan.

5.Crispy meat with a savory and fresh taste.

6.Crispy meat with sweet and sour taste.

Ingredients.

A pound of leg meat. 2 eggs.

Ginger and garlic to taste.

A pinch of pepper.

Salt to taste, cooking wine to taste.

Potato starch to taste.

Preparation of crispy meat.

1.Cut the pork into thick slices.

2.Soak in water for one hour to remove blood.

3.Ginger and garlic are mashed with a little salt in this dongdongli.

4.Drain the meat and put 5 eggs, salt, cooking wine, starch, pepper and garlicStir well and marinate for 30 minutes.

6.Put more oil in the pan and bring to a boil until it reaches about 80 degrees.

7.Coat each piece of meat in batter and place it in a pan.

8.Fry until golden brown, and the meat inside is cooked.

Ingredients: 300g pork belly

Seasoning: Appropriate amount of salt, 1 tablespoon of cooking wine, appropriate amount of tomato paste, 1 teaspoon of Yuanzhen sugar to make tomato crispy meat.

1 Slice the pork belly, add salt, cooking wine, and peppercorn noodles and marinate for half an hour.

Soak starch in water for more than half an hour. Add the meat to the starch and grasp well.

2. Heat the oil for 60 percent, and fry the meat one by one into the pan until it changes color.

After taking it out, the oil continues to burn until it is 80% hot, and then fry it again.

3 tomato sauce with a pinch of sugar and water. Bring to a boil.

4. Put half of the fried meat into the tomato sauce, stir-fry evenly and then get out of the pan.

5. Crispy pork with salty and fresh taste.

6Sweet and sour crispy meat.

Tomato crispy pork.

Appropriate amount of salt.

Cooking wine 1 teaspoon.

Sugar: Add to taste.

2 tomatoes.

Fungus a little.

Carrots a little.

A little rape.

A pinch of pepper.

200g of small crispy pork

Tomato crispy meat preparation.

A little fungus, carrots, and rape are enough to set aside.

To avoid the loss of tomato juice, I usually use a spoon to dig the tomatoes directly into the plate and stir-fry the tomatoes with green onion and ginger to fry the tomatoes into a sticky sauce.

Add crispy meat and fungus, pour in a little boiling water, add salt, sugar, pepper to an appropriate amount, bring to a boil over high heat, and simmer for about 10 minutes.

Finally, add the carrots and baby rape and cook for a minute or two.

1.Slice the pork belly, add salt, cooking wine, and peppercorn noodles and marinate for half an hour.

Soak starch in water for more than half an hour. Add the meat to the starch and grasp well.

2.Heat the oil for 60% and fry the meat in the pan one by one until it changes color.

After taking it out, the oil continues to burn until it is 80% hot, and then fry it again.

3.Tomato sauce with a pinch of sugar and water. Bring to a boil.

4.Put half of the fried meat in the tomato sauce and stir-fry evenly to remove from the pan.

5.Crispy meat with a savory and fresh taste.

6.Crispy meat with sweet and sour taste.

Preparation of tomato sauce meat.

IngredientsTomatoes, tomato paste, sugar, chopped onion, chopped basil, pepper, paprika, salt, chicken essence, chopped parsley.

Method 1Wash the vegetables, finely chop the onions and parsley, and dice the tomatoes.

2.Chop the meat into the filling, add the seasonings, and stir in one direction to form balls the size of rice balls.

3.Put cooking oil in the wok, after the oil is hot, add the chopped onion, stir-fry until soft and fragrant, add diced tomatoes, add sugar and stir-fry for a while, keep stir-frying until the juice is soft, then add tomato sauce and stir-fry, and finally add enough hot water (or stock), add pepper, red pepper powder and basil crumble.

4.Turn the heat to low, add the balls of meatballs in order, add half of the chopped coriander, bring to a boil over high heat, then cover the pot and turn to medium heat and simmer for 15 minutes.

5.Open the lid, take out the meatballs and put them in a bowl, collect the tomato juice over high heat, mix in a small amount of starch water and boil until viscous, add an appropriate amount of salt and chicken essence, add the remaining chopped coriander, and finally pour the hot sauce on the meatballs.