How do you cook boiled meat slices? Do you have to put Pixian bean paste?

Boiled pork slices need to be put in bean paste, and the method is as follows:

The ingredients that need to be prepared in advance include: 200 grams of beef, appropriate amount of lettuce, appropriate amount of bean sprouts, appropriate amount of coriander, appropriate amount of Sichuan pepper, appropriate amount of chili noodles, appropriate amount of bean paste, appropriate amount of sharp chili pepper, appropriate amount of egg white, appropriate amount of water starch.

1. The first step is to slice the beef, add an appropriate amount of egg white and water starch, grasp it well with your hands, and let it stand for half an hour.

2. Then use a kitchen knife to cut the lettuce into slices and put it on a plate for later use.

3. Then rinse the prepared bean sprouts with water and put them in a basin.

4. Then put the processed lettuce and bean sprouts in the pot, put water in the pot, cover the pot, and simmer over medium heat.

5. Wait for the vegetables to simmer and put them in a pot to cool for a while.

6. Heat oil in a pot, add bean paste, and stir-fry quickly with a spatula.

7. After stir-frying, put water, meat slices, chili peppers and peppercorns into the pot, cover the pot, and cook the meat over high heat until low heat.

8. Wait for the beef to cook and pour it into a vegetable bowl.

9. Then pour oil into the pot and heat the oil over high heat.

10. Sprinkle the pot with chili flakes and freshly heated oil.

Ten. 1. Then put the chopped cilantro in the pot, so that it is ready to eat.

You can put bean paste in boiled meat, and the taste is very delicious. Let's take a look at a dish of boiled pork with bean paste.

Preparation:Ingredients:Pork tenderloin, rape, soybean sprouts, eggs, chicken essence, cooking wine.

Pepper, light soy sauce.

Starch, peanut oil.

Dried chili peppers, minced garlic, PixianBean paste, sugar, chili powder, peppercorn powder, salt;

Production steps: 1. Clean the pork tenderloin you bought, then cut it into thin slices and soak it in cold water for about half an hour, then take out the soaked meat slices and drain the water and put them in a clean basin, and then put in an appropriate amount of chicken essence, cooking wine, pepper, and light soy sauce to marinate for a while.

2. Taking advantage of the time between the cured meat, we cleaned the side dishes, that is, rape and soybean sprouts, and then blanched them in boiling water, and then took them out and put them in the basin as the bottom.

3. At this time, the meat slices are almost marinated, we first separate the egg whites and yolks, then pour the egg whites into the marinated meat slices, then stir evenly so that the meat slices are full of egg whites, and then pour in an appropriate amount of starch and peanut oil and stir evenly for later use.

4. **Remove from the pot, then put in an appropriate amount of peanut oil, after the oil is heated, put the peppercorns in the oil pot and stir-fry, and then put the dried chili peppers and minced garlic into the pot and stir-fry. At this time, you should put a large spoonful of Pixian bean paste into the pot and stir-fry, and waitBean pasteAfter the red oil is fried, you can pour it into the soup, and there is a broth.

Preferably, wait until the soup boils, you can add chicken essence, sugar, salt and other seasonings to taste, and then put the meat slices into the soup and cook them, then you can take them out and put them on top of the vegetables and bean sprouts.

5. Then sprinkle an appropriate amount of chili powder and pepper powder on top of the meat slices, heat some dried chili pepper segments in the pot, and then pour hot oil on top of the meat slices, and put a few coriander on it to eat.

I think braised pork generally doesn't need to add bean paste, unless you like to eat bean paste, you can put some bean paste when the braised pork is almost cooked, but it's okay. The bean paste is so-so. The more spicy ones are also especially the Pixian bean paste in Sichuan, which has chili peppers, so if the braised pork is put in the bean paste, people who can eat spicy can still eat it, and if they can't eat spicy ones, it seems that the taste will be heavier.

Besides, people's tastes are different, the gap between the north and the south is not the same, some braised pork is fried with Tang sieve, and then added with sauce, the color and fragrance of the braised meat are all up, eat, eat and taste very good.

Fresh pork belly, ginger, green onion, garlic, Sichuan pepper, soy sauce, sugar.

Heat the pot and add an appropriate amount of oil, after the oil is hot (the oil temperature can not be too high), turn on low heat, add Pixian bean paste, stir-fry until the raw flavor of the bean paste is removed, copy out the fragrance, add Sichuan pepper, ginger, garlic, green onion, a small amount of sugar, fry together, stir-fry until fragrant, add the cut pork belly and fry together, fry the oil, add soy sauce and then add water, turn on high heat, boil, add chicken essence, simmer over low heat until the water is dry, and get out of the pot.

Douban must be fried slowly over low heat, fried (fried fragrant), don't fry over high heat, the bean paste will not work, soy sauce is appropriate, because the bean paste contains a lot of salt, adding more soy sauce will be very salty!

The main thing is that you can put in the bean paste, and put it according to your own taste.

I don't like to put bean paste, because bean paste will affect the texture of this dish, and after putting in bean paste, I feel that the meat pieces have changed their taste, not the original taste.

The boiled pork slices taste spicy and refreshing because of the addition of unique ingredients, one of which is indispensable is the bean paste. So what kind of bean paste is used for boiled pork slices? What sauce is used for poached meat slices?

What bean paste to use for boiled pork slices.

Pixian bean paste is the best for boiled meat slices, this bean paste has a very strong bean fragrance, a little spicy, which can enhance the umami of boiled meat slices and remove fishiness.

Preparation of bean paste.

1. After removing the stem, washing and draining the surface of the red pepper, take a large container without water and oil, and chop the pepper with a water-free and oil-free knife and cutting board or break it with a clean food processor (no need to break it too much, you can coarse it).

2. Add about 3 catties of salt, stir well, and put it into the jar. The salt should be salty enough, so that the watercress is not easy to sour.

3. Soak the moldy bean paste with beer for two to three days (keep the beer just submerged in the bean paste), add about half a catty of salt and mix well after soaking.

4. Pour the soaked moldy bean paste and beer into the pepper jar, mix evenly, sprinkle with a layer of salt, seal the mouth of the altar with plastic wrap, cover the altar lid, and seal the edge of the altar with water.

5. After fermentation for a period of time, the pepper loses its fresh and spicy taste and begins to become mellow and fragrant, and it can be used. In the first few months of fermentation, remember to take time to stir the watercress, observe the fermentation, and if you find that there is whitening, pour an appropriate amount of high liquor to eliminate it.

Precautions: 1. You can put some peppercorns in the watercress jar to make the taste more fragrant. I usually like to put two jars, one to put and one to without, I like to put green peppercorns the most, which is more mellow.

2. You can pour an appropriate amount of lettuce oil or vegetable oil into the watercress jar to seal it, the air is not easy to enter, and the watercress is not easy to white.

3. The mouth of the jar needs to be covered with a layer of plastic wrap, and the edge of the altar should also be wrapped, so that the water along the altar will not be sucked into the jar and affect the quality of the watercress.

Many people especially like to eat boiled pork slices, but they usually need to be marinated to taste good. So how do you marinate boiled pork slices to be delicious? Next, let's take a look at the method of boiled pork slices, I hope it will be useful to everyone!

Ingredients: 400 grams of pork tenderloin, 50 grams of soybean sprouts, appropriate amount of green onion and ginger, 6 garlic cloves, 40 grams of Pixian bean paste, 20 ml of cooking wine, 4 dried chili peppers, 5 grams of Sichuan pepper, 5 grams of starch, 1 cucumber, 2 Shanghai greens, appropriate amount of coriander, half a cabbage.

Steps to prepare boiled sliced meat

1.Prepare the ingredients, slice the meat, add an appropriate amount of starch and cooking wine, grasp and marinate for a while, cut the cucumber into pieces, and change the knife for other vegetables according to your preference.

2.Heat a pan with cold oil, add the prepared green onions, ginger, garlic and peppercorns, stir-fry until fragrant, then add two spoons of bean paste, stir-fry the red oil, and add water.

3.After adding water, turn it high, bring the water to a boil, and prepare to blanch the vegetables.

4.Blanch the prepared vegetables in a pot and spread them out in a container.

5.After the vegetables are blanched, the meat is finally boiled, and then removed and placed on top. (I prefer to eat vegetables, so there is less meat).

6.Pour the soup into a dish, sprinkle with dried chili peppers, then heat the oil and pour the hot oil over the front!

Need. Cut the lean meat into pieces about 5 cm long; Centimeter wide, centimeter thick large flakes (just approximately, do not need to be strictly measured, in short, thinner will be better), if you feel that it is not easy to cut, you can put the meat in the freezer room to freeze a little, slice when the meat is a little hard, with starch, cooking wine, salt and a small amount of water to grasp the meat evenly and marinate it for later use.

The meat slices of boiled meat should be tender and smooth, and the key points of operation:

1. Use pork tenderloin.

2. Cut the tenderloin into large slices and grasp well with cooking wine, egg whites, dry starch and a small amount of salt.

3. Blanch the tenderloin into the soup in the pot one by one until cooked, and put it on a plate.

4. Cook the meat slices until they spread out and change color, then cook for another minute. The meat slices should be thinly cut and 1-2 mm thick.

Pixian bean paste is the best for boiled pork slices, this bean paste has a very strong bean aroma, a little spicy, which can enhance the boiled meat slices.

1. The home-cooked dishes that can be made in Pixian bean paste are: mapo tofu, fish-flavored shredded pork, spicy fragrant pot, back to the pot meat, spicy shrimp, braised prawns, boiled pork slices, **chicken, braised fish head, rabbit meat, boiled fish, steamed pork, braised hairtail, minced eggplant, dried stir-fried green beans, fat beef enoki mushroom, braised winter melon, etc.

2. Pixian Douban is a specialty of Pidu District (formerly known as Pixian) in Chengdu City, and it is also a product of China's geographical indications. Pixian watercress is one of the top seasonings in China, which is unique in the selection of materials and technology, distinctive, mellow fragrance but not add a little spice, the color is oily, all rely on fine processing technology and the excellent raw materials to achieve the standard of color, fragrance and taste. Pixian douban has the characteristics of heavy spicy taste, bright red and oily, large chili pepper pieces, and sweet aftertaste, which is a commonly used condiment in Sichuan recipes, and is known as the "soul of Sichuan cuisine".

Its production skills are included in the second batch of national intangible cultural heritage list.

To make bean paste, you first need to wash the bean paste, prepare chili noodles, brown sugar, and shiitake mushrooms. Beat the chili peppers into a chili paste. Mix the chili paste and minced ginger well, add the watercress, Sichuan pepper and salt. Then seal the stirred watercress and wait until a month later to eat.

I think we must choose some fuller beans, and then we need to go through a long production process to have a fermentation process, we first have to split the beans in half, and then put them in the sauce and marinate, after sealing and marinating, you can get a very delicious bean paste.

Usually you add some soy sauce and even some brown sugar to it. You can put in some millet peppers and chop peppers. You need the right temperature and a cool environment. Long enough.

The home-cooked dishes that can be made in Pixian bean paste are: mapo tofu, fish-flavored shredded pork, spicy fragrant pot, back to the pot meat, spicy shrimp, braised prawns, boiled pork slices, **chicken, braised fish head, rabbit meat, boiled fish, steamed pork, braised hairtail, minced eggplant, dried stir-fried green beans, fatty beef enoki mushroom, braised winter melon.

Pixian bean paste

Pixian bean paste can be made: lamb chops stewed radish, meat buns, spicy fried snails, beer duck, dry pot tea tree mushrooms, fat sausage fragrant pot, celery fried meat, etc.

Bean paste is called the soul of Sichuan cuisine, because every family must have it, as long as it is stir-fried, they are used to adding some to it. The correct way to use it is to add bean paste and stir-fry it in oil until fragrant, and then add other ingredients.

Pixian watercress is one of the top seasonings in China, which is unique in the selection of materials and technology, distinctive, mellow fragrance but no spice, and oily color.