How is yuba roast pork made? The practice of roasting pork with yuba

Roasted pork with yuba. Ingredients: 750 grams of lean pork, 300 grams of bean curd.

Ingredients: 200 grams of soy sauce, 7 grams of refined salt, 10 grams of cooking wine, 30 grams of green onions, 15 grams of ginger, 5 cloves of ingredients, 60 grams of water starch, 2 kg of vegetable oil (actual consumption of 75 grams).

Preparation Cut the meat into 2 cm squares and 1 cm thick, put it in a basin and marinate with a little soy sauce for 2 minutes, put it into the hot oil and fry it until golden brown and remove it; Cut the green onion into small pieces; Ginger slices;

2.Put the yuba in a pot, soak it in cold water for 5 hours to make it thorough, and cut it into centimeter-long pieces for later use.

3.Put the meat into the pot, add water (to overflow the meat), soy sauce, refined salt, cooking wine, ingredients, green onions, ginger slices, after boiling, turn to a slight heat and simmer until eighty percent rotten, add yuba and burn it to taste, thicken and serve.

Features Pork crispy, yuba is tough, delicious, nutritious, and golden in color.

The key to making the meat should be burned, and the yuba should be thoroughly burned before eating. After the meat is boiled, use a slight heat to make the meat easy to rot, and add salt when the meat is about to rot. Yuba must be soaked in cold water, so that the yuba can be neat and beautiful, such as soaking in hot water, it will make the good yuba rotten, not good.

Material tools.

Pork: to taste;

Yuba: to taste;

Vegetable oil: to taste;

Ginger: to taste; Cooking wine: to taste;

Soy sauce: to taste;

Dried chili peppers: to taste;

Salt: to taste;

The practice of roasting pork with yuba

When I bought the pork, I washed it and cut it into slices, and I directly asked the vegetable master to cut it, and I bought the meat for 6 yuan. Put the yuba in a pot, add cold water and soak for 1 hour to make it thorough, cut into small pieces.

Leave the bottom oil in the pot, heat it on the heat, add the ginger slices, pour in the meat slices and stir-fry to turn white. Then add cooking wine and soy sauce and continue to stir-fry a few times.

Add water (to the degree of overflowing the meat), add soy sauce, refined salt, put a few dried chili peppers, add yuba and simmer together. If you want the yuba to be harder, you can put the yuba later, because it is a piece of meat, so the burning time should not be too long.

The preparation of roasted pork with yuba is as follows:1. Rinse the yuba and soak it in clean water to soften.

2. Squeeze and wash until the water is clear and cut into sections.

3. Rinse the pork belly, absorb the water, and put it in a hot and dry pot with the skin side down.

4. Branded the skin of the meat slightly yellow and blistered.

5. Peeling, rinsing, and cutting into large lumps.

6. Chop the bean paste.

7. Heat the oil over medium heat, pour in the meat pieces and stir-fry.

8. Stir-fry the meat dry, add rock sugar and stir-fry over low heat.

9. Stir-fry the rock sugar, add the bean paste, braised soy sauce and five-spice powder and stir-fry.

10. Add an appropriate amount of water and bring to a boil.

11. Pour in the yuba and stir well.

12. Pour into the electric pressure cooker, put pepper, dried sea pepper and Sichuan pepper, and press for 25 minutes.

13. Pour into the pot after relieving the pressure and reduce the juice over high heat.

14. Dry the juice, spit out the oil, put the chicken essence and stir it out of the pot, and sprinkle with green onions.

Introduction: Yuba is a very delicious soy product, many people also like to eat, so how to make a yuba roast pork? The following is the article I brought to you to collect and organize, welcome to read!

Ingredients

Ingredients: 200g of pork belly, 200g of yuba

Excipients] appropriate amount of chives, appropriate amount of ginger, appropriate amount of cooking oil, one spoonful of salt, two spoons of sugar, one spoonful of cooking wine, one spoonful of light soy sauce, two spoons of dark soy sauce.

Step 1

1. Cut the pork belly into slices or pieces, cut the yuba into small pieces (soak them in warm water five or six hours in advance), cut the chives into chopped green onions, and slice the ginger.

2. Remove from the pot, pour in an appropriate amount of cooking oil, the oil temperature is 60% hot, add ginger shreds and stir-fry until fragrant.

3. Put the pork belly into the pot and stir-fry until it changes color and the skin is slightly charred. You can stir-fry for a while to force out the oil in the meat.

4. Add the processed yuba and stir-fry evenly to make the yuba evenly oiled.

5. Add a spoonful of light soy sauce, two spoons of dark soy sauce, two spoons of sugar, and a spoonful of cooking wine, stir-fry evenly, so that the ingredients in the pot are evenly colored.

6. Add an appropriate amount of water, and the amount of water is the same as the ingredients in the pot. Stir-fry evenly and cook over high heat.

7. Cook until the water in the pot is reduced by half and turn for a while. Add a spoonful of salt to taste. Turn to medium-low heat, cook until the soup is thick, add chives, stir-fry evenly, wait for the juice to be collected, and remove from the pot.

Braised pork with yuba Step 1

The practice of braised pork with yuba is complete.

The bean curd soaked in clear water makes it completely open.

Step 2: Preparation of braised pork with yuba**.

Wash the pork belly and cut into cubes.

Step 3 Put water in a pot to boil, blanch the pork belly to remove the foam, remove the spare Step 4 Wok to heat, add the pork belly, green onion, ginger, Sichuan pepper, star anise, bay leaves, sugar, and tempeh, and stir-fry until the surface of the meat is raw and yellow.

Step 5: Add soy sauce, vinegar and other seasonings together and stir well.

Step 6Add water, cover the pot and simmer for 20 minutesStep 7Put the soaked yuba into the pot and simmer for 5 minutes.

Step 8: Peel the boiled quail eggs and put them in the pot, stir-fry evenly, pour sesame oil, sprinkle chives to make a finished product of braised pork with yuba.

Cooking skills. Soak the yuba with cold water, the hot water is easy to rot, and the yuba is very easy to cook after soaking, so it needs to be put later.

There is no oil in this dish, and the oil from the stir-fried pork belly can be stir-fried until fragrant, and the pork belly is not so greasy to eat.

Ingredients: pork belly, yuba.

Excipients: quail eggs.

Seasoning: shallots, ginger, Sichuan pepper, bay leaves, star anise, tempeh, salt, dark soy sauce, light soy sauce, vinegar, sesame oil, sugar.

Steps: 1. Soak the paulownia in clear water to make it completely open.

2. Wash the pork belly and cut into pieces.

3. Put water in a pot and bring to a boil, blanch the pork belly to remove the foam, and remove it for later use.

4. Heat a wok, add pork belly, green onion, ginger, Sichuan pepper, star anise, bay leaves, sugar, and tempeh, and stir-fry until the surface of the meat turns yellow. A: Brother.

5. Put the soy sauce, vinegar and other seasonings together and stir well.

6. Add water until the meat is submerged, cover the pot and simmer for 20 minutes.

7. Put the soaked yuba into the pot and simmer for 5 minutes.

8. Peel the boiled quail eggs and put them in the pot, stir-fry evenly, pour sesame oil, and sprinkle chives.