What to fry the waist flower with, how to fry the waist flower delicious

Hot waist flowers. Raw Materials]:

Pork kidney, cucumber, ginger, green onion, garlic, pickled red pepper, salt, monosodium glutamate, soy sauce, sugar, vinegar, wet starch, fresh soup, cooked vegetable oil.

Method]: 1Pork kidneys are sliced into two pieces, remove the oily skin and waist, first cut obliquely with a reverse knife, and then cut into a straight knife into a three-knife eyebrow shape, and the salt and wet starch are starched.

Wash the cucumbers, remove the heart, and cut into strips.

Mix salt, sugar, monosodium glutamate, soy sauce, vinegar, cooking wine, wet starch, and fresh soup into a sauce.

2.Put oil in the pot and cook, add the kidney flower and stir-fry, add ginger, garlic, green onion, pickled red pepper, cucumber strips and stir-fry well, cook the juice and collect the juice, remove from the pot and put it on the plate.

Stir-fried kidney flower with double pepper.

Ingredients: pork kidney, green and red peppers, ginger, green onions, garlic.

Method]: The first step is to remove the pork kidney membrane with a knife.

In the second step, cut the flat slices into two pieces, first the crosshairswa, then into chunks.

The third step is to soak the sliced loins in water with vinegar and salt for 15 minutes (this removes the smell from the pork loin).

The fourth step is to boil the water and drag the waist flower.

The fifth step is to stir-fry the green and red peppers in a pan with minced garlic and fragrant.

Step 6: Stir-fry the ginger and some minced garlic with a little oil until fragrant.

Step 7: Stir-fry the kidney flowers and pour two teaspoons of cooking wine over them. Step 8, then turn on high heat, stir-fry the kidney flowers, and pour in the seasonings: salt, soy sauce, pepper, sugar, chicken essence, soup (or water is also OK).

In the last step, add the green and red peppers that have just been fried, put the green onion segments, and then thicken them with water starch and stir well.

Sea skidney. Raw Materials]:

1 pork loin, 150 grams of jellyfish skin, 1 fried dough stick, 2 tablespoons of garlic slices, 10 grams of green onion (1 inch long), 3 tablespoons of sugar, 3 tablespoons of white vinegar, 2 tablespoons of soy sauce, 2 tablespoons of water, 1 tablespoon of sesame oil, 1 tablespoon of tomato paste, 2 tablespoons of cornstarch and 2 teaspoons of salt.

Method]: After cutting the pork loin into two halves, remove the white tendon part in the middle, cut into the fine grain cross knife edge on the smooth side (front) and then cut it into 8 small pieces, soak it in cold water in a bowl (often change to water).

After soaking the skin in cold water for 1 day, cut it into l inch wide and two inch long, and cut 0 5 cm on the long side, with an interval of about l 2 inches long knife edge such as a comb (commonly known as bergamot) for later use.

Boil 8 cups of boiling water in a pot and blanch the jellyfish skin (but add about 2 cups of cold water after the water is boiled before putting the jellyfish skin down) for about 3 seconds, then remove and rinse with cold water. Boil the water again, pour 1 hot spoon of wine, then put the kidney flowers in the pot for about 5 seconds, remove and drain.

Start the oil pan (3 tablespoons of oil), first stir-fry the garlic slices and green onions, then put the kidney flowers and sea stingers into the pot, stir-fry on high heat for about 3 seconds, pour all the comprehensive seasonings and fry to boil, pour 1 tablespoon of hot oil, and quickly put it on top of the fried fritters (cut the fritters into 1 inch long, fry them first and then put them on the plate).

Pork loin is rich in nutrition, suitable for people with kidney deficiency, backache, spermatozoa, night sweats, and the elderly with kidney deficiency, deafness, and tinnitus are also suitable for eating, but people with high blood lipids and high cholesterol should avoid eating. Kaka today brings you a home-style method of stir-fried pork liver kidney flower, let's take a look!

The tender and refreshing kidney flower is fried like this

Ingredients: 2 pieces of kidney flowers, an onion, and a few green peppers.

Method: 1. Wash the pork loin to remove the film, remove the white tendons, cut it into kidney flowers, soak the kidney flowers in water for 10 minutes, and remove the smell.

2. Cut the onion and green pepper into cubes, then fry the onion and green pepper in the bottom oil of the pan.

3. Put ginger, garlic and green onions, and stir-fry the kidney flowers. Add an appropriate amount of cooking wine and more soy sauce during the stir-frying process. Then put the ingredients in and stir-fry, add some sugar, salt, and hook a thick sauce to serve.

Dish name] stir-fried kidney flower.

Cuisine] Sichuan cuisine.

Features] The shape is like an ear of wheat, the color is ruddy and oily, crisp and refreshing.

Ingredients: 400 grams of pork loin, 10 grams of fungus, 25 grams of winter bamboo shoot slices, 75 grams of oil, 10 grams of soy sauce, 5 grams of green onions, 5 grams of ginger juice, 8 grams of cooking wine, 3 grams of monosodium glutamate, 5 grams of garlic slices, soup, and starch.

Production process] 1) Remove the loin in the middle of the pork loin, chop the wheat ear flower knife, and then cut it into pieces, (2) Wash the fungus, cut the winter bamboo shoots into slices slightly smaller than the kidney flower, (3) Put soup, soy sauce, cooking wine, ginger juice, monosodium glutamate, garlic slices, and starch into a bowl to form a sauce, (4) Blanch the kidney fungus with boiling water and then control the water (5) Fry for a long time on the fire and put the oil to 7-8 heat, put in the pulp waist flower, slightly slip and quickly control the oil, spoon the bottom oil, add the green onion, stir fragrant, lower waist flower, fungus, winter bamboo shoots, pour the sauce and stir-fry quickly, Drizzle the oil for a long time.

Stir-fried kidney flowers. Ingredients: pork loin (600g), shiitake mushroom (10g), bamboo shoots (100g), mirin powder (10g), wine (10g), soy sauce (25g), ginger, green onion, sesame oil (appropriate amount).

Production method: 1. Cut each pork loin into two pieces, dig out the tendons, cut it into a pattern with a horizontal knife, take it up after rinsing off its blood with water, and then soak it in boiling water until it is five mature, and then soak it in boiling water until it is ready to use, and second, after soaking the mushroom, cut it into sections with bamboo shoots and ginger. 3. Start the oil pot with Wanghuo, first add the oil, then add the ginger slices, bamboo shoots, mushrooms, pork kidney, and wine to fry, season with soy sauce and flavor powder, thicken with wet rhombic powder, and add sesame oil to put on the plate.

Characteristics: persimmon yellow color, crisp and tender texture.

Ingredients: 350 grams of kidney.

Ingredients: 20 grams of gouache, 75 pieces of water fungus and winter bamboo shoots, 10 grams of ginger flowers, garlic sprouts, green beans, and 25 grams of horseshoe green onions.

Ingredients: 10 grams of soy sauce, 5 grams of vinegar, grams of pepper, grams of monosodium glutamate, 5 grams of cooking wine, 5 grams of salt water, 50 grams of clear soup, 300 grams of peanut oil (about 40 grams).

Preparation method: 1. Wash the kidney, flush it away from the middle, peel off the outer skin, dig out the waist, face downward, first slope knife into 7 10, and then vertical knife into 8 10, solve into a wheat ear-shaped pattern, cut into 6 rectangular squares, wash it in water, dry it, fold it evenly with powder, cut the winter bamboo shoots into snowflake flakes, and tear the fungus big. MSG, cooking wine, brine, soy sauce, pepper and vinegar, clear soup, and powdered rice are paired into a sauce.

2. Put the pot on the fire, add oil, burn ninety percent of the heat, put the kidneys in the pot, and when the waist flowers are cracked, immediately remove the oil from the pot. Leave a little oil in the pot, then put it on the fire, put the bamboo shoots, fungus, garlic sprouts, ginger flowers, and green beans into the pot, stir-fry for a while, and add the right sauce. Pour the juice into the waist flower and turn over the two bodies.

How to make hot waist flowers, fried waist flowers have strict requirements for heat.

Ingredients: a pair of pork loins, a little green and red pepper, salt, soy sauce, pepper, monosodium glutamate, cooking wine, vinegar, chili sauce, salad oil, and an appropriate amount of wet starch.

Method: Remove the outer membrane of the pork loin, cut it in half, and cut off the loin to make it two net pork loins. First oblique knife, the depth is 2 3, and then cross the straight knife, the depth is 4 5, the straight knife is broken every three knives, this knife method is easy to master in general.

After washing the green and red peppers, change the knife into diamond-shaped slices and blanch them for later use.

Wash the pork loin, drain the water, add an appropriate amount of salt, cooking wine, vinegar, pepper and cornstarch to thicken and set aside.

The bottom oil in the pot, when it is burned to seven or eight percent of the oil temperature, fry the waist flower until the waist flower changes color and turns white, shrinks and turns the flower, then puts in the green and red pepper slices, cooks the juice with an appropriate amount of salt, cooking wine, chili sauce and water starch to thicken it, and sees the pork loin flowering, you can pour it into the open oil and put it on the plate.

Cooking tips: Do not use cold water to freeze and beat the water, choose fresh jackets, and the depth of the knife edge should be consistent when drawing the knife, so that the waist flower can be heated evenly after being put into the pot, and the shape is beautiful.

It is best to thicken the waist flower before putting it into the pot, if it is thickened too early, due to the infiltration of salt, it will cause paste when the waist flower is dewatered from the pot, which will affect the quality of the finished dish.

When frying the waist flower, the fire should be large, the oil temperature should be slightly high, and the attention should be concentrated, and the ingredients and thickening should be quickly added when the waist flower is discolored and white, and curled into shape, so as to achieve a delicate and refreshing effect.

A few simple steps to teach you to make a delicious stir-fried kidney flower.

How do you make fried kidney flowers? Wash the kidneys and cut the flowers, remove them from the pot through the water, then pour them into the pot and stir-fry, add salt, green pepper, and pepper to stir-fry lightly.

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The finished product of fried kidney flower is fresh and tender, mellow and smooth, no smell, the taste is fresh and crisp, and the taste is also sweet, sour, salty and spicy. When making, pork loin and water chestnut are the main materials, and the finished product is fresh and tender, mellow in taste, smooth but not greasy; High nutritional value. Kidney flower efficacy:

It can replenish the body with rich vitamin A, because as the internal organs of animals, kidney flowers are rich in vitamin A, vitamin A plays an important role in regulating metabolism and can prevent hyperkeratosis. Eating kidney flower properly to supplement vitamin A can make ** smoother and delicate, and can supplement the body with rich iron, which exists in the form of easily absorbed heme iron. Appropriate consumption of kidney flower to supplement iron.

It has a significant effect on the prevention and correction of iron deficiency anemia. Stir-fried kidney flower is a famous traditional dish in Shandong Province, which belongs to Shandong cuisine. It is a home-cooked dish with pork loin and water chestnut as the main ingredients.

It is characterized by being fresh, mellow, and smooth. High nutritional value. The difficulty in making fried kidney flowers lies in whether the smell is removed and whether the taste is crispy.

The side dishes and condiments vary from place to place, and the taste is sweet, sour, salty and spicy. Production method method 1 Ingredients: Main ingredient:

70 grams of pork kidney, water chestnut seasoning, remove the ribs in the middle, then soak in water and a few chili peppers for 3-4 hours to remove the fishy smell, cut the soaked kidneys on a smooth surface with a crosshair knife, and then cross-cut the waist pieces with a width of centimeters. Water chestnut slices.

Slice the onion, firecrackers, garlic cloves, rice. Soy sauce, sugar, garlic, onion, monosodium glutamate, pepper, sesame oil, white vinegar, and wet starch are mixed into a marinade for later use. Place the pot on a high fire, pour the cooking oil into the hot pan until it is 80% hot, pour in the chopped kidney flowers, pour the oil into a colander, and drain the oil.

Leave the remaining oil in the pan, put it back on the high heat, add the prepared marinade, stir in the same direction, immediately pour the soaked pork tenderloin into it, turn the pan, and pour the clear oil. Two fresh pork kidneys, about 250g, three red peppers, ginger, salt, chicken powder, vegetable oil, vinegar, cooking wine, onion, corn starch.

Cut the pork loin in half, cut into flowers, shred the ginger and red pepper, and slice the onion. Remove the blood from the kidney flowers, add ginger, soy sauce, cooking wine, vinegar, salt, corn starch, chicken powder, and marinate. Add the red peppers to the hot pot and stir-fry until eight ripe.

Put the vegetable oil in a saucepan, bring to a boil, pour in the marinated pork kidneys and stir-fry over high heat. When it's 80% ripe, add the red peppers, add a pinch of oil, pepper and salt, and add a little chicken broth and green onions before boiling. Hunan cuisine tastes better with a little sauce and pepper.

We must prepare the ingredients, then heat the oil, pour in the green onions, ginger and garlic, put the kidney flowers in and stir-fry on high heat, and then add the green peppers, pour in the oyster sauce, and light soy sauce.

After washing the kidney flowers, cut them into tic-tac-toe shapes on each slice, and then they need to be fried over high heat, and they need chili peppers, so that they are delicious.

After cutting the kidney flower into slices, use green onions, ginger and garlic to boil the pot, put in the kidney flower for stir-frying, and finally add the leek segment, put in the appropriate amount of condiments, and stir-fry evenly out of the pot.

There are many types of food, pork loin is one of them, pork loin can be made in a variety of ways, it can be boiled into soup to drink, or it can be fried with edamame and green peppers, it contains carbohydrates, fat and protein, and it is good to eat some properly.

You can make green pepper carrots fried pork loin, you need to prepare carrots, green peppers and pork loin, first clean the pork loin, remove the skin and fascia, cut the pork loin into a flower knife, and then cut the green pepper into slices, carrot slices, add an appropriate amount of oil to the pot to heat, fry the pork loin over high heat, wait until 7 is hot, pour the soy sauce into it to adjust the color and seasoning, prepare another pot, put the green pepper slices, carrots into it and stir-fry, and then add the appropriate amount of salt, pour the pork loin into it and stir-fry for a while.

You can make chestnut stewed pork loin, prepare pepper, sugar, chicken essence, salt, ginger, japonica rice, pork kidney and chestnut, first remove the outer shell of the chestnut, then cut the pork loin into dices, super hot, clean the japonica rice, cut the ginger into slices, add an appropriate amount of water to the pot, add ginger, japonica rice, boil over high heat, and then change to low heat and slowly simmer for about 25 minutes, put the pork loin and chestnuts in, and then continue to simmer for 15 minutes, season with seasonings and eat.

You can also make Eucommia pork kidney soup, prepare salt, ginger, jujube, mulberry parasitic, chicken blood vine, eucommia and pork loin, first remove the rough skin of eucommia, and then clean the red dates, ginger, pork kidney, mulberry parasitic, chicken blood vine and eucommia, and then cut all the ingredients together and put them in the pot, add an appropriate amount of water, boil over high heat, and then change to low heat and slowly cook for about 60 minutes, season with seasonings and eat.