Authentic recipe ingredients, recipe and production process of the meat broth

Directory. The most authentic way to make 1 handful of meat.

2 What is the nutritional value of meat.

3. Introduction to the preparation of meat.

4How to make beef breast.

5. The home-cooked method of stir-fried meat with garlic.

6 How to make crystal ancient meat?

The most authentic way to make 1 handful of meat.

Material. Tenderloin, small rape (you can use your favorite vegetables such as cabbage or lettuce), green onion, ginger, garlic, soy sauce, dried chili, Pixian bean paste, salt, Sichuan pepper, egg white, oil, cooking wine, starch, broth or water, star anise, cloves, grass fruit (cracked).

Method. 1. Cut the tenderloin into thin slices (it is best to cut the meat that has not completely melted through the freeze); Add 2 grams of salt, 5 grams of cooking wine, 5 grams of soy sauce, 1 egg white, and 10 grams of starch to the enlarged container of the sliced meat, and marinate for 10 minutes.

2. The following work can be done at the time of marinating meat: wash and prepare the rape (large rape can be cut into sections); Chop the green onion, mince the ginger and mince the garlic; Cut the pepper into sections, remove the pepper seeds (you can keep the spicy ones), and chop the Pixian bean paste with a knife.

3. Heat the pot, add the salad oil (the usual amount of stir-frying), put a little pepper and dried chili pepper and stir-fry until fragrant (use low heat); Add a little green onion, ginger and garlic to burst the fragrance; Add rape and fry on high heat for 2 minutes, add salt and stir well; Find a large container and put the fried rape into the spread.

4. Put the amount of oil in the pot for stir-frying, and fry the red oil over low heat with finely chopped Pixian bean paste; Add green onions, ginger and garlic to stir-fry until fragrant; Add stock or water to a pot and bring to a boil over high heat; Shake the marinated meat slices into the pot with your hands, scratch them with chopsticks, and then turn the meat slices into the pot to completely change color; Pour all the boiled meat slices and soup on top of the fried rape; Sprinkle the remaining chopped green onion and minced garlic over the surface of the meat slices.

5. Pour all the remaining salad oil into a clean and waterless pot, put the grass fruit cloves star anise on low heat to make the fragrance, and then remove the spices; Put in the remaining peppercorns (sprinkle a little water in advance to moisten them, so that the fragrance is thorough, and it will not be paste) and slowly boil the peppercorns over low heat; If you change color slightly and produce a fragrance, you can also take out the peppercorns and not use them, so that you won't eat the peppercorns when you eat them; Add the remaining chili peppers and fry them over low heat to bring out the fragrance and turn off the heat; While the oil is hot, pour it over the chopped green onion and garlic immediately.

The above is the opinion of this problem that I have introduced to you, if you like to eat meat, you can learn the above methods to make it, so that you can make delicious meat, and according to the above methods to make, you can make delicious meat to eat, the fat content is very high, so come and learn to make it.

2 What is the nutritional value of meat.

Meat is a food with high edible value, including muscles, offal and products of livestock and poultry. Livestock meat includes pork, beef, mutton, etc.; Poultry meat includes chicken, duck and goose, among others. They can not only provide the protein, fat, inorganic salts and vitamins needed by the human body, but also delicious, nutritious, easy to digest and absorb, strong satiety, and can be cooked into a variety of dishes.

The distribution of nutrients in meat varies greatly depending on the type of animal, age, location, and degree of fatness. The protein content is generally 10-20%.

Let's talk about these two kinds of meat that will drool when you think about it, or the focus we said before, in the traditional recipe, we mainly need to learn from the detailed process description.

1. Jar meat.

Ingredients: one pound of pork ribs, three coins of rock sugar, one penny of cinnamon, two coins of green onion and ginger, two taels of soy sauce;

Method: 1Cut the pork into five-minute cubes, boil in a pot of boiling water for five minutes, remove and wash with water; Cut the green onion into inch segments; Cut the ginger into large slices.

2.Put the meat pieces into the jar, add soy sauce, rock sugar, cinnamon, green onion and ginger, water (to the degree of submerging the meat), cover the mouth of the jar with a plate, bring to a boil over medium heat, move to a slight fire and simmer for about three hours, until the soup is thick and the meat is rotten.

Features: The color of this dish is ruddy, the soup is thick and the meat is rotten, fat but not greasy, delicious and delicious.

2. Handle the meat.

Ingredients: 10 catties of pork hard ribs, 4 taels of rock sugar, 2 and a half catties of soy sauce, 5 coins of five-spice noodles (wrapped in cloth), 1 tael of green onion and ginger, 2 taels of dried cabbage skin;

Method. 1.Use a knife to remove the rib bones, then cut the meat around the edge, scrape the mucus off the skin, cut it into two and a half inches long, one and a half inches wide, and four minutes thick rectangular pieces (eight pieces per catty), and tie the dried cabbage skin (soaked in warm water) in the middle of the meat.

2.Wash the bundled pieces of meat with water, put them in the soup pot, add water, boil them over a strong fire, then remove them, and then continue to boil the soup in the pot, sprinkle off the foam, add soy sauce, five-spice noodles, green onions, ginger cubes, and rock sugar.

Then put the meat pieces back into the pot, cover and boil over a strong fire, then simmer for about two hours with a slight fire until the meat is cooked and rotten, take it out and put it in the basin, boil the soup pot again, skim off the foam, and pour it on top of the meat pieces.

Features: The color of this dish is ruddy and bright, the meat is rotten and the soup is fresh, fat but not greasy, the fragrance is beautiful, and it is best to eat hot. It is a traditional production method in Jinan and has a unique flavor.

The dried cabbage skin in the meat, I don't know what it is, I checked it, and the annotation is that it is produced in Daming Lake, Jinan, a perennial herbaceous plant, with long and pointed leaves, and the rhizome grows in the mud and can be eaten.

5 flavors: 16 grams of star anise, 9 grams of sand kernels, 10 grams of cinnamon, 4 grams of nutmeg, 3 grams of long pepper;

7 flavors: cinnamon bark 15 grams, star anise 8 grams, cumin 8 grams, bay leaves 3 grams, ginger 3 grams, kaempfer, clove grams.

The meat is authentic, and the recipe and method are taught to you, which is better than braised pork.

Today I will share with you the practice of putting the meat, which is fragrant but not greasy, and melts in your mouth! Raw materials [pork belly, ginger, green onion, cooking wine, star anise, bay leaves, dried chilies, Sichuan peppercorns, dark soy sauce, oyster sauce, salt].

1. Cut the pork belly with skin into large pieces, then cut it into slices about 1 cm thick with a knife.

2. Cut the pork belly in a pot under cold water, then add the green onion and ginger and cooking wine.

3. After the water boils, skim off the foam, then remove it and put it in a basin.

4. Then add green onions, ginger, star anise, bay leaves, dried chili peppers, and Sichuan peppercorns.

5. Then pour in the dark soy sauce to adjust the color, remove the cooking wine to remove the smell, increase the flavor of the oyster sauce, grasp and mix evenly, and marinate for 10 minutes.

6. In the process of pickling, you can boil a few eggs by the way, and you can make some braised eggs by the way for a while.

7. Heat oil in a pot, add some rock sugar, and add two bowls of hot water when boiling jujube.

8. At this time, pour all the marinated pork belly into the pot and bring to a boil over high heat.

8. At this time, pour all the marinated pork belly into the pot and bring to a boil over high heat.

10. Simmer over low heat for 50 minutes, add some salt to taste during the stew, and the soup is ready to go when it is thick.

Now the meat is ready, fragrant but not greasy, melts in the mouth, and goes very well with rice!

Traditional recipe for meat and soup:

1.Cut 10 kg of semi-lean and fat pork belly (choose about 40 kg of white pig) into large slices, control the dried blood water, blanch the water (keep the water temperature at about 90 degrees) and marinate it for a day with 1 kg of dark soy sauce, 500 grams of green onions, and 200 grams of ginger.

2.20 kg of broth into the bucket, 2 kg of marinated pork belly, 2 kg of dark soy sauce, 500 grams of sugar, 100 grams of star anise, 50 grams of pepper and nutmeg, 70 grams of cumin, 20 grams of cloves, 60 grams of cinnamon, 40 grams of sand kernels, grass fruit, tangerine peel, 2 kg of green onions, 1 kg of ginger, eggs, tofu, boiled together to taste, the soup becomes an old soup.

The key: The salty taste in the meat mostly comes from the soy sauce flavor, so it is not advisable to add too much salt to the soup, and it is best to use the best soy sauce for seasoning.

Features: The meat is not greasy, mellow and rich, and has many flavors.

People are very particular about what they eat. So much so that now Chinese restaurants are all over the world. Pork is a special delicacy in Jinan, Shandong, which belongs to one of the Shandong cuisines. Here I would like to share my experience with you.

1. Slice the pork belly, the size and thickness are according to personal preference, but the thickness should not exceed cm;

2. Use 30 grams of sweet noodle sauce, 10 grams of dark soy sauce, 50 grams of light soy sauce, sugar, chicken essence, and mix into a sauce, and the marinating time of the cut pork belly with the sauce should not be less than 2 hours and not more than 24 hours.

3. Take the marinated meat slices out of the sauce, put them on a clean plate and dry them in a cool place.

4. Put the marinated pork belly into the clay pot, put a layer of green onion and ginger slices in the middle of the meat, and then put a layer of meat, pour the sauce left over from the marinated meat slices into the pot, and add a little water;

5. Finally, put in the seasoning package;

6. Cover the lid, after the fire boils, turn to low heat, then wet it with two pieces of paper and seal it in the gap of the lid, seal it, and simmer for about 1 hour.

Tips:

1. The sauce can be appropriately blended with sweet noodle sauce, dark soy sauce, light soy sauce, sugar, chicken essence and the proportion according to personal taste, and the proportion of white sugar can be increased if you like sweetness;

2. The amount of sauce is quantified according to the amount of meat slices, and it is appropriate that the sauce can be evenly spread over the meat slices.

8. The meat is the name of the dish. It is one of the famous foods in Jinan, Shandong. This dish seems to be only available in Xuzhou and Jinan.

Jinan's handle meat, basically there are no side dishes in the dish, that is, real pieces of meat. Xuzhou's pork usually has greens, kelp, vegetarian chicken, daylily, sausages, dried flowers, bean skin, fried eggs, relatively large pork meatballs, etc., but whether it is Jinan or Xuzhou's meat, what remains unchanged is that it must be compatible with rice, so that you can eat that hearty deliciousness.

Put Zifeng's stove meat authentic Li cavity as a silver disturbance method.

Cut the pork belly into large slices, fry all the spices until fragrant, take out the mold and wrap it into a package, put it in the broth to cook the fragrance, put the oily pork belly into the soup pot that has been boiled out of the fragrance, boil over high heat, and burn it over low heat until it is crispy.

Ingredients: Pork belly with skin.

Garnish: kelp, vegetarian chicken, eggs, gluten, dried beans, dried daylily.

Greens, meatballs, dried flowers.

Seasoning: Green onion, ginger, dried red pepper.

Sugar, dark soy sauce, monosodium glutamate, cooking wine.

Salt, peppercorns, coriander, bay leaves, sand kernels.

Beans, cloves, grass fruits, flesh.

Cinnamon, cumin.

The practice of putting the sub meat.

1.Cut the pork belly into large slices, boil it with boiling water, and fry it in a hot oil pan for 6 years to color.

2.Add the bottom oil to the pot, fry the green onion and ginger until fragrant, add the dried red pepper and stir-fry until fragrant, fry all the spices until fragrant, take out the package and wrap it into a material bag, put it in the broth to cook the fragrance, and boil it with condiments.

3.Put the oiled sedan chair meat into the soup pot that has been boiled fragrant, bring to a boil over high heat, and cook it over low heat until it is crispy.

4.Tie the kelp into a handful, the vegetarian chicken is oiled, the eggs are fried, the dried bean tendons and flowers are soaked with water, the dried beans and dried daylily are soaked in water, and the greens are tied and set aside.

5.Put the prepared meatballs, kelp, vegetarian chicken, bean tendon, dried flowers and other ingredients into the pot and boil, and finally put the soaked dried beans and dried daylily. Eggs and vegetables can be eaten by blanching them in a soup pot as they are eaten.

The burial of salty crispy chicken happens to be an authentic method, and the bend key is easy to grasp in three minutes

Cut the five-punch flower meat into large thick slices, add ginger, shallots, star anise, cinnamon, dry and trembling, and imitate chili pepper to adjust the color of the eggplant, add boiling water, and simmer for 40 minutes to reduce the juice.

<> "Ingredients: pork belly, eggs, green peppers.

Oil, garlic, seasoning, dried chili, cooking wine, light soy sauce, dark soy sauce.

Steps: Cancel the accompaniment.

1. Cut the pork belly into thick slices, have more oil in the pot, fry in the pan, fry until the gold deficit on both sides is yellow and oily, put it out for later use, and fry the hard-boiled eggs and green peppers to make tiger skins respectively.

2. Stir-fry garlic, ingredients and dried chili peppers in the bottom oil, add pork belly, add a spoonful of cooking wine + two spoons of light soy sauce.

3. Add eggs, add boiling water that has not covered the pork belly, bring to a boil over high heat, turn to low heat and simmer for 40 minutes.

4. Ten minutes before the pot, add the green pepper, add a spoonful of salt + a spoonful of sugar, and reduce the heat until the soup is thick.