How to marinate pork slices in hot pot to be delicious

Use a toothpick to prick some small holes in the cleaned pork, cut the meat slices, generally 5mm thick, and gently chop the meat slices with the back of the knife, paying attention to the order of chopping, both sides should be chopped. The purpose of cutting is to make it taste good. Put the chopped meat slices into a container, add salt and monosodium glutamate.

Cooking wine, soy sauce, shredded green onion, shredded ginger and other condiments, then stir with your hands. After marinating, add 1 egg white, 2 tablespoons of cornstarch, a pinch of salt and 1 tablespoon of light soy sauce to the pork slices along the lines, stir in one direction until a layer of oil is glinted, and let stand for 10 minutes.

Bromelain.

It can hydrolyze the macromolecular protein of pork.

into small molecule peptides or amino acids.

It can not only make the meat more tender, but also improve the utilization rate of protein, which is more conducive to human digestion and absorption. Oiling after sizing can prevent water loss and surface oxidation of the meat, making the meat smoother and more refreshing.

1.Cut the pork loin into thin slices 6 cm long and 3 cm wide; Wash the spinach and set aside; Cut the bamboo shoot meat into thin slices 3 cm long and 1 cm wide; Thinly slice the mushrooms; Soak the rice in cooking wine and a little warm water for 15 minutes.

2.Add broth to the hot pot, add bamboo shoot slices, sea rice, cooked pork, mushroom slices, refined salt, and after roasting the liver, add monosodium glutamate and cooking wine. The hot pot is served with sliced meat, spinach, vermicelli, shrimp soy sauce, and sesame paste, and the meat slices and spinach are blanched in batches and dipped in the flavor.

3.After eating the meat slices, put all the spinach and vermicelli into the hot pot, then add an appropriate amount of broth, and then boil and eat with the soup.

How to marinate hot pot shabu.

Ingredients: appropriate amount of lean meat, appropriate amount of chili flakes, appropriate amount of egg white, appropriate amount of starch, appropriate amount of salt, appropriate amount of sesame oil, and Sichuan pepper oil.

Amount. Steps.

1. We choose all-lean meat.

2. Cut the lean meat into slices because of the coarse fiber inside.

It's thicker and more laborious to eat, so you just don't cut along the lines, cut horizontally.

3. After we cut it, we put the meat in an appropriate amount of salt and beat in some egg whites.

This can make the texture more tender, and then you can mix well with your hands and condiments, and grab the meat for a while.

4. Then pour in some pepper oil and sesame oil, stir well, let the meat fully absorb the oil, so that the meat will not become hard.

5. Then put the starch in, pour in an appropriate amount of water, stir well, and liven it.

6. Add an appropriate amount of chili noodles and stir well.

7. After stirring, leave for 15 minutes, so that you can do it.

Skill. 1. Use baking soda.

Soaking: We soak the sliced meat in a baking soda solution for a while, which will make the meat fibers fluffy.

2. Add egg whites and an appropriate amount of starch: Pour an appropriate amount of egg white into the starch, stir well, and leave for about 20 minutes.

3. Add beer and an appropriate amount of starch: We pour some beer into the appropriate amount of dry starch to adjust the paste and hang the slurry, which can not only make the meat slices more tender and refreshing, but also have a special flavor.

4. Marinate with white vinegar: marinate the cut meat slices with white vinegar and water for about 20 minutes.

5. Brine treatment: The frozen meat can be thawed with a relatively high concentration of brine, and the meat quality will be more tender.

Slice the meat, add tender meat powder, about 20 grams of beef per catty, and stir well by hand.

Add water, add an appropriate amount slowly, stir until it feels dry, add water, stir and add water until the meat feels tender and smooth.

Add starch and eggs, salt, chicken essence, about 20 grams of 1 kg of meat starch, 5 kg of meat and 4 eggs in about the proportion of the shed, stir and mix well until the meat is pulled with mucus.

Add a little coriander (cut into about 1cm sections) and sesame oil and mix well. The effect of the incense file is the oil is to increase the gloss and fragrance. Marinate for two hours. It can be boiled in the pot.

Hot pot, ancient name"Antique soup", emitted when food is put into boiling water"Goo-dong"It is the unique cuisine of China and has a long history.

Generally speaking, hot pot is a cooking method that uses a pot as a utendien, uses a heat source to boil a pot, and boils water or soup to boil food, and can also refer to the pot used in this cooking method. It is characterized by eating while cooking, or the pot itself has a thermal insulation effect, and the food is still steaming when eating, and the soup is one.

Hot pot ingredients include all kinds of meat, seafood, vegetables, soy products, mushrooms, egg products, etc., which are blanched in boiling water or a special stock pot before eating.

Summary. Good morning, how to marinate the lean meat in shabu-shabu: just wash the lean meat, then put it in a bowl, add an appropriate amount of cooking wine, salt, sesame oil, chili powder, an appropriate amount of chicken essence, chopped green onions, etc., stir them well, and then seal them with plastic wrap and store them for an hour.

Good morning, how to marinate the lean meat in shabu-shabu: just wash the lean chain meat, shed it and then put it in a bowl, add an appropriate amount of cooking wine, salt, sesame oil, chili powder, an appropriate amount of chicken essence, chopped green onions, etc., stir them evenly, and then seal them with plastic wrap and store them for an hour.

The popular characteristics of hot pot catering are accepted and loved by consumers, especially the cold and dry weather in the northern region makes the hot pot market have great potential, and the business mode of hot pot types is also constantly innovating, there are Chongqing hot pot known for "numb, spicy and hot" is the southern hot pot, and the northern hot pot and the new hot pot are mainly represented by the Zheng clan of shabu mutton.