How to cook pineapple flesh, how to cook jackfruit pulp

Pineapple ancient meat is a very classic Cantonese dish, is made of pineapple and tenderloin, the meat has the taste of fruit sweet and sour, very delicious, and you can simply make this dish at home, it is a Cantonese dish that has been done for more than 30 years The old chef learned the practice, and later improved it himself to make a family version, the method is much simpler, but the taste is just as delicious. Today, I will share with you the practice of this ancient pineapple meat, if you don't understand it, remember to leave a message, and you will reply in time when you see it.

Ingredients. Ingredients.

300 grams of tenderloin, 100 grams of pineapple, 30 grams of red peppers, 30 grams of green peppers.

Ingredient. 5 grams of salt, 10 grams of sugar, 3 grams of white pepper, 5 grams of custard powder, 20 grams of corn starch, 20 grams of tomato paste, 5 ml of cooking wine, 20 ml of white vinegar

Method. 1. First of all, let's process the tenderloin, after the tenderloin is washed, cut into large slices, and then change the flower knife on both sides to cut it slightly shallower, so that it is easy to taste.

2. Cut the pork belly with a modified knife into small pieces about 3 cm wide and put it in a pot for later use.

3. Pour 5 grams of salt, 3 grams of white pepper and 5 ml of cooking wine into the meat bowl, grasp and marinate for 10 minutes.

4. When marinating the meat, let's cut the ingredients, peel the pineapple and cut it into small pieces (about the same size as the meat), cut the red and green peppers into pieces, and put them on a plate for later use.

5. After the meat is marinated for 10 minutes, add 5 grams of custard powder and 20 grams of corn starch, and grasp well with your hands.

6. Add cooking oil to the pot, boil the oil temperature over high heat to 5, then add the meat pieces wrapped in corn starch, and fry them over medium heat until the surface is set.

7. After the surface of the meat pieces in the pot is set, remove them, turn on high heat in the pot and cook them until they are 8 hot, and then fry the meat pieces again. Fry until golden brown on both sides, remove from dry oil and set aside.

8. Leave a little base oil in the pot, add 20 grams of tomato paste, stir-fry over low heat.

9. After the tomato paste changes color slightly, add 20ml of white vinegar, add 10 grams of sugar, a spoonful of water, 5 grams of salt, and bring to a boil over high heat.

10. After the soup in the pot boils, add a little water starch to thicken, after the soup is thick, pour in the green and red pepper slices and fried meat segments and stir-fry evenly over high heat.

11. After the pepper in the pot becomes slightly soft, add the chopped pineapple, stir-fry a few times over high heat, and put it on the plate, so that a delicious and appetizing pineapple ancient meat is ready, have you learned it?

Tips: 1. Pineapple can be marinated in salted water for a while in advance, which is more flavorful.

2. When frying the meat section, do not fry it over low heat, above medium heat.

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Pineapple coo, this is the right way, teach you every process by hand, see if you can do it.

Guyu pork is a traditional dish in Guangdong, the ingredients are pineapple and lean meat, which used to be rare in our Henan, belonging to Cantonese cuisine, and Gu said that it is the most familiar Chinese dish for foreigners abroad.

Before making this dish, we can also learn a simple way to eat pineapple by the way, no longer have to face a pineapple covered in thorns and don't know where to start, and we don't have to dig up these small thorns one by one.

Nowadays, most of the larger restaurants can eat this pineapple pork.

Some time ago, I went to Kaifeng, and I saw in the Xisi Night Market, many stalls sell pineapple rice, and there are really a lot of friends who buy and eat, today we share a home-cooked pineapple coo-chuck meat method, this dish is much better than pineapple rice.

Let's start with the pineapple, first cutting a pineapple in half from the middle.

Then hit the pineapple from the middle of the cross, dig out the pineapple piece by piece, put it in a pot and soak it in salted water for 30 minutes, fresh pineapple is best soaked in light salted water for more than 20 minutes, destroy the pineapple enzyme, and the taste will not be astringent.

Next, let's deal with pork, a piece of lean pork, first cut into about 1 cm cubes, put it in a basin, add water, wash away the blood, and control the moisture.

Cut the ginger into slices, the green onions into sections, and put the lean meat in a basin.

Add salt, cooking wine, grasp it well with your hands, marinate for about 15 minutes, ginger and cooking wine, it is to add flavor and remove the smell of pork.

Both carrots and cucumbers are cut into hob pieces and placed in pots.

Flatten the garlic and chop it into minced foam.

Prepare a small basin, add salt, sugar, white vinegar, melt with warm water, and mix into juice.

After the pork is marinated for 15 minutes, pick out the green onion and ginger in the pork, grab a handful of dry starch, grasp it well, and add dry starch to make the pork taste smooth and tender, but also to better lock the moisture of the pork.

Next, we blanch the side dishes, boil the water in the pot, after the water boils, blanch the pineapple, carrots, cucumbers, pineapple blanching is also to remove the astringency, after a minute, pour out and drain the water.

Heat the oil in the pot, the oil is heated until it is 50% hot (when it is slightly smoking), pour in the pork, turn on low heat, fry for about 3 minutes, fry until golden brown, and pour out the oil.

To make this dish, first marinate the lean meat with salt and cooking wine for 15 minutes to taste, then turn on low heat and fry for 3 minutes, fry until golden brown, if you want to eat a more crispy texture, you can raise the oil temperature to 6 into heat, fry it again, and fry it for another 30 seconds.

Leave the bottom oil in the pot, add two spoons of tomato sauce and stir-fry, then pour in the garlic foam, quickly stir-fry the garlic fragrance, pour in the sweet and sour sauce just adjusted, and after the pot bubbles, hook in a little water starch.

After the soup is bubbly, pour in the pork and pineapple, stir-fry evenly, and then you can put it on the plate.

For a good presentation, cut the cucumbers and carrots into flowers and garnish them. Pour the fried pineapple meat into the pineapple.

Well, this simple and delicious pineapple coup is ready.

Change the ingredients.

Pineapple. 89 grams.

Pork. 6 grams.

Soy sauce. 8 grams. Oil. 9 grams.

Scallions. 8 grams. Ginger. 8 amounts.

Garlic. 6 grams. Salt. 8 grams.

Method: Read step by step.

Treat the pineapple first. The pineapple skin is removed first, and the pineapple flesh can also be dug out like me, and if you make pineapple rice, the pineapple shell can also be used to make capacity.

Cut the tenderloin into thin slices about 3 mm thick.

Add an egg yolk with a pinch of salt and a pinch of water starch.

Marinate for more than 20 minutes.

Slice the green and red peppers, chop the green onions, and mince the garlic and ginger.

Prepare a plate, put in the starch, the marinated meat is covered with starch piece by piece, and then shake off the excess starch. Put all the slices of meat like this.

Add about 300ml of salad oil to the wok and cook until it is 7 minutes hot, then put the meat in with a colander and start frying. Fry for about 2 minutes, the meat slices are golden brown on both sides, remove them first.

In another pot, add a little salad oil, add green onions, ginger and garlic and stir-fry until fragrant.

Add the sauce you just made, bring to a boil and cook for another 1 minute until the soup is thick and can flow slowly, if it is too thin, cook for a while.

Pour in the freshly fried meat slices and green and red pepper slices.

Pour in the pineapple slices.

Stir-fry evenly so that the sauce completely coats each slice of meat, just right and no excess sauce runs on the plate. Stir-fry quickly to avoid the meat losing its crispy texture after cooking for a long time.

Precautions. Wash the pineapple.

Prepare the ingredients: half a pineapple, one green, red and yellow bell pepper, 250 grams of pork tenderloin, 1 tablespoon of salt, half a spoon of cooking wine, 1/2 tablespoon of pepper, 1 egg, 2 tablespoons of sweet potato starch, 1/2 tablespoon of sugar, 1/2 tablespoon of white vinegar, 1/2 tablespoon of starch, 1 tablespoon of tomato paste, 1 tablespoon of water.

1. Peel the pineapple and cut it into pieces, cut the lean pork into small cubes, wash the green, red and yellow bell peppers and cut into pieces.

2. Put the tenderloin in a bowl, add salt, pepper and cooking wine, stir well, and marinate for more than 10 minutes.

3. Beat another egg into the marinated tenderloin and stir together with a spoonful of sweet potato starch to evenly wrap the meat pieces on the batter.

4. Prepare a bowl of sauce: add tomato paste, sugar, starch, white vinegar and water and stir together to make a sauce.

5. Pour an appropriate amount of oil into the pot, heat it, put the tenderloin wrapped in batter, fry it until golden brown, then take it out to control the oil and drain it, and then pour it in and fry it again, take it out and drain it for later use, so that the benefit is to make the tenderloin taste more tender.

6. Pour out the excess base oil, leave some base oil, pour the pineapple, bell pepper and sauce together and stir-fry evenly, then pour in the fried meat, turn on the high heat and stir-fry evenly, so that the juice is evenly covered with meat pieces.

Remove from pan and serve.

How to cook jackfruit pulp: eggplant trembling.

1. Open the pot that needs to be used, then boil a pot of water, and put in the amount of water to pat the balance according to the number of jackfruit cores to cook.

2. Add the washed jackfruit pulp, add a little salt at the same time, and cook together over warm heat.

3. Cook for about a quarter of an hour, if you like to eat the softer ones, you can cook them for a longer time, boil the boiled jackfruit pulp, and let it cool a little before eating.

1. Prepare ingredients: salt, pineapple. 2. Put an appropriate amount of water and salt in the pot and boil.

3. Put the cut pineapple into the boiling salted water, turn it twice with a soup spoon or spatula, and let the pineapple be fully scalded by the salted water. Some bubbles will be noticed. The pineapple should be boiled for too long with the eggplant, turn off the heat and take it out.

1. Prepare ingredients: salt, pineapple.

2. Put an appropriate amount of water and salt in the pot and bring it to a boil.

3. Put the chopped pineapple into the boiling salted water, and turn it twice with a spoon or spatula to let the pineapple be fully scalded by the salted water. You will find that some foam appears, and the pineapple should not be boiled for too long, just turn off the heat and remove it.

1. Prepare ingredients: salt, pineapple.

2. Put an appropriate amount of water and salt in the pot and boil.

3. Put the chopped pineapple into the boiling salted water, and use a spoon or spatula to turn over the two dough brothers, so that the pineapple is fully scalded by the salted water. You will find that some foam appears, and the pineapple should not be boiled for too long, just turn off the heat and remove it.

4. Pineapple pineapple is the common name of pineapple, which is one of the tropical fruits. There are more than 70 varieties, one of the four famous fruits of Lingnan. Pineapples are native to the Amazon basin of Brazil and Paraguay in South America, and were introduced to China from Brazil in the 16th century.

It has spread throughout the tropics. Its edible part is mainly composed of fleshy enlarged inflorescence axes, spirally arranged flowers on the periphery, the flowers are usually not fruitful, and the remaining flowers are surrounded by lobes into a cavity, and the cavity contains shrunken stamens and columella. The fibres of the leaves are very tough, which can be used for fabrics, rope making, netting and paper making.

Ingredient breakdown.

Appropriate amount of pineapple.

Excipients rock sugar to taste.

Ingredients: Salt to taste.

Moderate amount of water, sweet and sour taste.

The cooking process takes three quarters of an hour.

Easy difficulty. Steps to make pineapple in sugar water.

Cut the pineapple into cubes and soak in salted water for about 20 minutes.

Rinse the pineapple, put it in a pot and add water to cover the pineapple, and bring to a boil over high heat.

After boiling, skim off the foam, add rock sugar to taste, and cook over medium-low heat for about 20 minutes.

Turn off the heat and the delicious pineapple in sugar water is ready. Tips.

【Pineapple ancient meat】

Material: Main material. 150 grams of pork tenderloin.

100 grams of pineapple.

Adjunct persimmon pepper.

30 g eggs.

1 seasoning. A pinch of salt.

1 teaspoon of soy sauce.

A pinch of cooking wine. 2 tablespoons starch.

2 tablespoons tomato paste.

2 tablespoons sugar.

1 tablespoon white vinegar.

Vegetable oil to taste.

Ancient meat recipe for pineapple.

1.Cut the meat into large pieces, cut into strips or slices, and then put it in a large bowl with a little cooking wine to grasp well.

2.Then add the eggs and dry starch and grasp well.

3.Let the meat be coated with starch paste, the starch paste should be thicker, and it is best to not flow easily.

4.Add another 1 tablespoon of vegetable oil and fry it well.

5.When cutting the meat, cut the pineapple into pieces as big as the meat, and cut the green pepper into triangular slices.

6.When the meat is starched, pour oil into the pan and heat it until the meat floats immediately when you throw a piece of meat, and put the meat into the pan one by one.

7.When the skin of the meat becomes hard, take it out, wait until the oil in the pan is warm again, then put in the meat pieces and fry it again, and the skin of the meat becomes darker and take out.

8.Heat a wok with a little oil, then add the tomato sauce and sauté the red oil.

9.Then add sugar and stir-fry, then add vinegar, soy sauce and salt and stir-fry until slightly thickened, and stir well with a small spoonful of cooking oil, so that the juice is red and bright.

10.Add the pineapple and green pepper and stir-fry well.

11.Then add the fried meat pieces and stir-fry them a few times over high heat, and wrap the meat pieces in tomato juice.

Thai pineapple fried rice].

1.Stand the pineapple upright, cut it from 1 3 parts of the pineapple, do not break the pineapple head, leave 2 3 sections as a container, gently dig out the pineapple pulp, and soak it in light salted water for 15 minutes, then cut it into small cubes for later use.

2.Cut the onion into cubes, cut the pepper into rings, beat the eggs into a bowl, add a little oyster sauce and beat to set aside.

3.Put an appropriate amount of oil in a hot pan, heat over high heat until the oil is 8 hot, pour in the egg liquid and quickly stir it with a spatula, and put it out after the egg is cooked. Add raw peanuts and stir-fry for about 1 minute until crispy.

4.Pour 1 spoon of oil into a hot pan, add green beans, diced onions, shrimp, and Chaotian pepper and stir-fry for a while, add white rice, scrambled eggs and diced pineapple, and finally add seasonings and stir-fry evenly, then put it into a pineapple cup and sprinkle peanuts on top.