What is the preparation of shredded pork in Kyoto sauce? How to make shredded pork in Kyoto sauce?

Shredded pork with Kyoto sauce was supposed to be born from the way of eating Peking duck, but after it was spread to the Northeast, it was improved by a clever Northeast chef. The removal of the pancakes and the use of dried tofu, a specialty of Tohoku, are used to roll the dish, which adds the flavor of dried tofu to this dish, and it is a dish that can be used as both a staple and a dish. The method of [shredded pork in Beijing sauce] must be made with sweet shallots with long white onions, and the green onions in Zhangqiu, Shandong Province are the best.

It is best to use thinner Jinzhou tofu skin, so that the [Beijing sauce shredded pork] is perfect! So let's see how I make this delicious dish! 【Ingredients】Pork loin or pork spine, Jinzhou tofu skin, green onion white [Ingredients] one egg white, minced ginger and garlic [seasoning] soybean paste, sugar, white vinegar, chicken essence, cooking wine, starch, salt [Method] Pork loin or spine is cut into matchstick-thick shreds, add salt, cooking wine, egg white and marinate for a while, add starch and mix evenly and starch.

Cut the tofu skin into squares, remove the green onion white, cut the green onion heart into thin strips and place it in the middle of the plate. Blanch the tofu skin in a pot of boiling water, and add an appropriate amount of salt to the pot where the tofu skin is blanched, which can make the tofu skin have a little flavor and facilitate the removal of beany gas. Soak the blanched tofu skin in cool boiled water to prevent sticking.

Heat the pan with cold oil, when the oil temperature is two or three hot, put the batted shredded meat into the pan and slide the oil. Lubricate the oil until the shredded meat is white and floating, and then remove the oil.

Leave the bottom oil in the pot, stir-fry the shallots, ginger and garlic, and stir-fry two spoons of soybean sauce to bring out the flavor of the sauce. After the soybean paste is flavored, cook it in cooking wine, add a spoonful of sugar and half a spoon of white vinegar and stir well. Add a spoonful of water, put the smooth shredded meat into the pot and stir-fry evenly, let the shredded meat fully coated with the sauce, add chicken essence to taste and remove from the pot.

Pour the fried shredded pork over the shredded green onions, put the soaked tofu skin on the side, and serve. When serving, roll the shredded green onion and shredded meat with tofu skin.

Delicious tips]: When smoothing the shredded meat, be sure not to pay attention to the oil temperature not to be too high, put the shredded meat into the pot to prevent sticking, and be sure to use chopsticks to quickly disperse. The shredded meat can be fried directly without oil, but the shredded meat without oil is tender.

The heart of the green onion is spicy or bitter. So it's best not to use it, you can use it to burst the pot. Tofu skin is generally the best to choose thinner and tougher, and it is best to choose Jinzhou tofu skin, because it feels like it tastes better.

When cutting shredded meat, be sure to cut along the lines, otherwise it will be easy to fry into minced meat in the pan. You can freeze the meat in the refrigerator and then take it out and cut it, which is very easy to cut. You can also choose to mix sweet noodle sauce and soybean sauce for the miso sauce, but be careful to keep the heat low when putting it in the pot to prevent the miso from being fried and the bitterness will affect the taste of the finished dish.

When stir-frying this dish, keep it on medium-low heat throughout the process. 【Features】The sauce is fragrant, the taste is salty and fresh, the tofu skin wraps the shredded green onion and shredded meat to eat, and adds the fun of doing it yourself, it is a simple, convenient and delicious meal. About how to make the dish of [shredded pork in Kyoto sauce], I will share it with you here.

How to make shredded pork in Kyoto sauce? Shred the chicken breast, add cooking wine, salt and pepper, egg starch, prepare sugar in a bowl, light soy sauce, dark soy sauce, bean paste, sweet noodles, soy sauce, starch, fry the vegetable roll tofu in the oil pan, insert a toothpick, and pour the sauce. ，

How to make shredded pork in Kyoto sauce? Prepare the tenderloin, shredded cucumber, light soy sauce with dumpling skin sweet noodle sauce, sugar, add a little salt to the meat, a spoonful of cooking wine, a spoonful of starch, an egg white, marinate for 20 minutes, and then fry in the pan.

Shredded pork with Beijing sauce is a famous snack in Beijing, which belongs to Beijing cuisine; The dish is made with lean pork as the main ingredient, supplemented by sweet noodle sauce, green onions, ginger and other seasonings, and is cooked with "sauce burst", one of the "six explosions" unique to northern cooking techniques.

1.Pick and wash the green onions, cut them into thin strips with the green onions and put them on a plate for later use. 2.

Cut the dried bean slices into square slices of about 7 cm and put them in another dish for later use. 3.Finely slice the tenderloin and grasp it well with starch.

4.Pour the sauce into a bowl, add a little bean paste and water and mix thoroughly. 5.

Heat the oil in the pan, stir-fry the green onion and ginger, fragrant, stir-fry the shredded meat in the pot, add a little soy sauce, cooking wine, fragrant, add the seasoned sauce, stir-fry well, add monosodium glutamate, and remove from the pot.

The first step is to prepare the pork belly, preferably fresh, which is more flavorful, and then cut the pork belly into shredded meat according to your taste preferences, marinating the shredded meat with seasonings for an hour. The second step is to heat oil in the pot, wait for the oil to be hot, add green onions, ginger and garlic to fry the fragrance, then put the shredded meat, fry until golden on both sides, then put water to submerge the shredded meat, and simmer for ten minutes.

Cut the lean pork into shreds, add cooking wine, green onion and ginger juice, corn starch, oyster sauce, dark soy sauce, a little cooking oil, chicken essence, sweet noodle sauce or soybean sauce and marinate for 10 minutes. Cut the green onions into thin strips and spread evenly on the bottom of the plate. Stir-fry shredded pork in hot oil in a pan, add some peppercorn powder after frying, and pour the shredded meat on top of the shredded green onion while hot.

A delicious Jingjiang shredded meat tutorial is given to everyone, the operation is very simple, and you can do it at home.

The shredded pork in Kyoto sauce is delicious and delicious, and you can make it together at a glance.

300 grams of lean pork, 10 grams of starch, 10 milliliters of water, 8 milliliters of cooking oil, 8 grams of oil, 5 grams of bean paste, 3 grams of salt.

1. Put the pork in a bowl, add starch and water, stir well and marinate for 15 minutes.

2. Put oil in a pot, add lean pork, and stir-fry.

3. Add oyster sauce, light soy sauce and salt, stir-fry over high heat to reduce the juice.

4. Put on the dried tofu, green onion and coriander.

5. Remove from the pot and serve.

Shredded pork with Beijing sauce is a well-known Beijing dish with a rich sauce and unique flavor. Lean pork is selected as the main ingredient, supplemented by sweet noodle sauce, green onion, ginger and other seasonings, and is cooked with "sauce burst", one of the "six explosions" of the unique cooking technique in the north.

Ingredients: pork loin, tofu skin, green onion, egg white, water starch, sweet noodle sauce, white sugar, rice wine, ginger, edible oil.

Steps: Step 1: Wash the ingredients and prepare them.

Step 2: Shred the tenderloin.

Step 3: Put it in a bowl, add egg white, water starch, and grasp the shredded meat until it is pulped.

Step 4: Cut the tofu skin into 10 cm cubes.

Step 5: Fold the corners in half and spread them into the plate.

Step 6: Cut the green onion into strips and spread it on a plate.

Step 7: Finely chop the ginger.

Step 8: Heat the oil and add the meat to a smooth finish.

Step 9: Wait for the shredded meat to turn white and remove it.

Step 10: Re-add the oil, heat the oil, add the sweet noodle sauce, and stir-fry over low heat until fragrant.

Step 11: Add rice wine, minced ginger and white sugar, stir well.

Step 12: Add the shredded meat, stir-fry quickly until the sauce is evenly wrapped on the shredded meat, and turn off the heat.

Step 13: Place on top of the tofu skin and green onions.

Step 14: Wrap shredded green onions and shredded meat in tofu skin to enjoy.

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Step 8: Quickly fry the shredded meat over high heat and form a plate.

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Wash the pork loin and cut it into 3-5cm long filaments, add 3 cooking wine, 1 gram of salt, 1 egg white, 2 grams of starch and grasp it well, that is, starch, put some oil evenly after starching, and put it in the refrigerator for 5-10 minutes.

Slice the ginger, wash the green onions and cut them into 5cm long strips. Take a little shredded green onion and ginger slices and put them in a bowl together, add water, and soak them into green onion and ginger water. Blanch the bean skin with boiling water.

Put oil in the pot, and when the oil is heated to 7 hot, put in the shredded meat taken out of the refrigerator, quickly cut it apart, and put it out when the meat is white.

Put oil in the pot, when the oil is heated to 5 hot, add the sweet noodle sauce and fry slightly, add the previously adjusted green onion and ginger water, add 2 grams of cooking wine, 2 grams of chicken powder, 20 grams of sugar, and stir-fry the sweet noodle sauce until all the sugar melts.

When the sauce begins to thicken, add the shredded meat and stir-fry constantly until the sweet noodle sauce evenly smears on the shredded meat.

Put the shredded meat on a plate with shredded green onions, wrap the bean skin around the edges, basically cover the shredded green onions, and use the heat of the shredded meat to bring out the flavor of the green onions.

Prepare the materials. Ingredients: pork loin

Excipients: green onions, bean slices, cucumbers.

Seasoning: sweet noodle sauce, 1 tablespoon of sugar, 1 tablespoon of sesame oil, soy sauce, cooking wine, egg white, appropriate amount of starch, a little green onion and ginger water.

2.Finely cut the pork loin.

3.Add salt, soy sauce, pepper, cooking wine, cooking oil, stir well, and marinate for 20 minutes.

4.Put the bean skin in a pot of boiling water and cook for 3 minutes, then remove and set aside.

5.Remove the white onion and cut it into thin strips, and cut the cucumber into strips for later use.

6.Pour the sweet noodle sauce into a bowl, add sugar, sesame oil, green onion and ginger water and stir well.

7.Add egg whites and starch to the marinated shredded pork and mix well.

8.Heat a little oil on the fire, pour in the marinated shredded meat, quickly cut it apart, and fry until the shredded meat changes color and serves.

9.Leave the bottom oil in the pan, pour in the sweet noodle sauce and stir well.

10.After stir-frying well, pour in the fried shredded meat and stir-fry.

11.Wait until all the shredded meat is evenly coated with the sauce.

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Hello, according to your question raw materials: pork loin, green onions, cucumbers, sweet noodle sauce, yellow sauce, cooking wine, sesame oil, starch, sugar, egg whites. Steps:

Step 1: Cut the pork muscle into thin strips, grasp and marinate with refined salt, cooking wine and oil for 10 minutes. Step 2: Add egg white and starch to the marinated shredded meat and mix well. Step 3, sweet noodle sauce and yellow sauce 2:

Pour the ratio of 1 into a bowl, add sugar, sesame oil, and stir well. Step 4: Heat a little oil on the pot, pour in the marinated shredded meat, quickly cut it apart, and fry until the shredded meat changes color and comes out. Step 5: Leave the bottom oil in the pot, pour in the sweet noodle sauce and stir well.

Step 6: When the sweet noodle sauce in the pot is red and sticky, add a little sugar and cooking wine and continue to fry. Step 7: Pour in the fried shredded pork and stir-fry. Step 8: Quickly fry the shredded meat over high heat and form a plate.

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After the shredded pork and shredded green onion egg white, starch, salt, cooking wine, and dark soy sauce are stirred well, then poured into the oil pan and stir-fried to remove the flavor, then pour in the sweet noodle sauce and caster sugar and stir-fry evenly, and then pour in the tofu strips and stir-fry well, and the delicious shredded pork in Beijing sauce is completed.

Ingredients: 400 grams of pork tenderloin, 1 piece of dried tofu, 1 egg white, 1 cucumber, 50 grams of shredded green onion, 150 grams of sweet noodle sauce, 30 grams of oil, 10 grams of soy sauce, 5 grams of cooking wine, 3 grams of starch, 3 grams of sugar.

Step 1: Wash and shred the tenderloin, add egg white, soy sauce, starch and cooking wine to the shredded meat and mix well; Cut the dried tofu into small cubes.

Step 3: Leave an appropriate amount of oil in the pot, heat it over high heat, add sweet noodle sauce and sugar, change the heat to low and stir-fry with a spatula, stir-fry until the sauce is fragrant, and small bubbles appear, change the heat to high and add shredded meat and stir-fry quickly until it tastes.

Step 4: Put the fried shredded pork on a plate, add the cucumber slices and shredded green onions, and serve with the dried tofu.

Shredded pork with home-style Kyoto sauce.

The balanced combination of meat and vegetables is suitable for all kinds of people. Moreover, the meat and vegetables are made separately, so you can eat two dishes at the same time, or you can place them on the left and right of the plate to meet the needs of family members with different dietary tastes.

Chinese name. Shredded pork with home-style Kyoto sauce.

Main raw materials. Pork tenderloin, green onions, ginger, northeast yellow sauce, sugar, salt, egg whites, corn starch.

Whether it contains preservatives.

Not. Suitable for.

Fun for all ages. Menu features.

Simple to cook. Fast.

Navigation. Another approach.

Method. Method: First slice a little green onion, slice the ginger and pat it loose, add water to the bowl and soak it into green onion and ginger water for later use.

Shred the green onions and set aside at the bottom of the plate.

Cut the meat into shreds, put a pinch of salt, egg white, cornstarch, a little water and mix well .........Heat oil in a wok, fry the meat until the surface turns white, and then remove the shredded meat ......Leave a little base oil in the pan, add the yellow sauce and stir-fry well, it will generally stick together, but it's okay.

Pour in the soaked green onion and ginger water, stir well, then the sauce will become a sauce, then add sugar, and reduce the juice over high heat.

At this time, pour in the fried shredded pork and stir-fry a few times to let the shredded meat dip in the sauce.

Put the shredded meat on top of the shredded green onion and .........start eating

Another approach. Material:

Ingredients: Pork tenderloin.

Excipients: 1,000 sheets, egg white (egg white), green onion white.

Seasoning: sweet noodle sauce, white sugar, starch, salt, cooking wine, dark soy sauce.

Shredded pork in Kyoto sauce. Method.

1: Prepare the materials.

2) Blanch the tofu skin in a pot to remove the beany smell.

3: Put cold water over the water.

4: Cut into square pieces.

5) Shred green onion.

6: Standby. 7) Sliced tenderloin.

8: Re-shred.

9: Ready. 10) Add 30g egg whites, 1 tsp starch, a pinch of salt, 1 tsp cooking wine, 1 tsp dark soy sauce.

11: Stir well.

12: Stir-fry over high heat.

13) Add 4 tablespoons of sweet noodle sauce and 1 teaspoon caster sugar and stir-fry well.

14) Pour in shredded pork.

15: Stir-fry well.