How to make marinated meat noodles, how to marinate meat noodles

1. Marinate the meat, divide the killed pork into 10 cm square pieces of meat and put it in a pot with seasoning to cook until it is 7 mature, and remove it with a little nitrate. Heat another pot of oil, then touch the surface of the pork with honey. (Sugar color can also be used) put into the oil pan and fry until the pork skin is foamed, remove the surface and coat it with salt, and put it in a porcelain jar.

When the meat is cold, pour the oil from the pan into it. It is best to add a pound of sesame oil to make it taste more beautiful. The above marinating method is left for 3 to 5 years, and the meat quality remains unchanged, and the inside of the pork is cut as if it is fresh.

This is the authentic pickling method of Lingshou. 2. Wash and drain the meat, evenly spread the coarse salt on the meat, as long as every part of the meat is stained with salt, then put the meat into a basin, pour in soy sauce, not too much, you can soak the meat to the bottom, add some rice wine, a little bit is OK, turn it every hour or so, so that the meat can be evenly stained with soy sauce, and you can add some dark soy sauce if you want the meat to be darker after drying. Marinate for 3-5 hours and then dry to dry.

Put the marinated meat in a bowl, add the white powder and mix well for later use.

2.Pour salad oil into a hot pan and heat it, put in the mixed cured meat and stir-fry over medium heat until it turns white, then add all the seasonings and stir-fry slightly until fragrant, add water and mix well and cook for about 2 minutes, turn off the heat and set aside.

3.Pour an appropriate amount of water into the soup pot and bring to a boil, add the fine ramen noodles and stir to disperse, cook over medium-low heat for about a few minutes until cooked through, remove and drain the water, put it in a large bowl, add an appropriate amount of method 2, mix well while it is hot, and sprinkle with a little chopped green onion.

1. Go to the market to buy good cooked alkali water oil noodles, Meizhou, Guangdong local called oil noodles, if you don't have it, you can use other noodles instead, but the taste will be worse.

2. After boiling water, blanch the noodles until they boil, turn off the heat immediately, pour them into the vegetable basket and drain the water.

3. Cut the chopped green onion, chop the minced garlic and prepare for digging the limbs, wait for the pot to be hot, and add the lard.

4. When the lard is hot, turn off the low heat or turn off the heat, put the minced garlic in and fry it until golden brown, don't over-fry it, otherwise it will turn black and bitter.

5. Drain the noodles and pour them into the **, add soy sauce, chicken powder, salt, and chopped green onions.

6. Pour the freshly fried minced garlic and lard from the pot, and the onion and garlic will come out instantly after the high-temperature aroma of the lard. Blanching noodles and fried minced garlic is best used in separate pots at the same time, so as to ensure that the noodles and seasonings are still hot, because the lard is easy to condense when it is cold.

7. Stir the noodles well with chopsticks, and the simple and delicious pickled noodles are ready to eat.

1. When marinating meat, add a spoonful of chicken powder first, its unique powder texture can quickly and evenly cover the surface of the meat, give the meat an extra layer of protection, lock the meat juice more firmly, and make the meat slices more tender and juicy.

2. When marinating the meat slices, add an appropriate amount of cornstarch and water, and grasp the sizing evenly with your hands, which can make the meat slices more tender and juicy.

3. When marinating the meat slices, add sesame oil seal oil at the end, which can better lock the moisture of the meat slices after sizing, so that the meat slices are full of elasticity and more tender and juicy.

4. After the meat slices are marinated for 10-15 minutes, heat the pan with cold oil, and fry the meat slices when the oil temperature is hot in three or four percent, so as to ensure that the meat slices are elastic, tender and juicy.

There are many home-cooked ways to marinate salted meat, so you might as well take a look at how to make marinated meat delicious?

(1) Homemade bacon meat

Ingredients: 3 pounds of pork belly, 80ml of coarse salt, 20ml of Sichuan pepper, appropriate amount of liquor.

Method: 1) Wash the pork belly in cold water and use a kitchen paper towel to absorb the water;

2) Crush the peppercorns, sauté them with salt in a pan until fragrant, then spread evenly on top of the pork belly while hot;

3) Put it in a ziploc bag, add a few drops of liquor, and refrigerate it for 5-6 days, preferably with a heavy weight on it;

4) Hang it in a ventilated place without sunlight to air dry for 7-10 days.

(2) Marinated salted meat

Ingredients: 5000 grams of lean pork, seasoning: 250 grams of salt, 8 grams of Sichuan pepper.

Method 1Cut the pork into 500g strips, wash and dry.

2.Stir-fry the salt and peppercorns in a red pot and let it cool.

3.Rub each pork with pepper and salt around, put it in the tile jar, sprinkle another layer of salt on it, press and marinate it with a stone for 2-3 days, when the salt melts into marinade, add nitrate water and stir well, turn the meat strips up and down, so that all are absorbed into the salt brine.

4.For about 20 days of marinating, take out the meat strips, tie them tightly with a rope and hang them in a windy place, so that they are not wet and rainy, and they can be stored for a long time without being bad.

(3) Cured meat and bean curd

Ingredients: 500g of marinated meat, 200g of yuba

1. Brush the marinated meat with hot water three or four times, and then put it in a pot to boil water and pour it out, which can remove excess salt.

2. Slice the marinated meat and set aside.

3. Soak the yuba in warm water for about 10 minutes and then cut it into sections, wash and cut the chili, green onion, ginger and garlic and set aside.

4. Brush the pot and put a little oil on the heat to fry the bacon until the meat is fragrant, then add the chili pepper and stir-fry for a few minutes, then add the ginger and garlic.

5. Put an appropriate amount of water, cover and cook over high heat for a few minutes, and when the water is almost dry, put the green onion and fry it a few times.

Flour should not be used for curing meat, as flour does not have the effect of softening the meat. We should use cornstarch to marinate the meat, just need to mix the appropriate amount of cornstarch, starch and warm water together, and then you can put the meat in it and stir it well and marinate.

When we usually stir-fry, there is often a situation where we need to marinate the meat ingredients before stir-frying, but sometimes the marinated materials are not necessarily complete, and some people want to use flour instead of cornstarch to marinate meat.

This is not possible, because cornstarch and starch are used to marinate meat because they have the effect of softening the meat, while flour does not have this function, and flour is mainly used to wrap the surface of the ingredients when making fried food.

When we use corn starch and Dianxunyu powder to marinate meat, we first need to prepare an appropriate amount of corn starch and starch and pour it into the bowl, and then pour a little warm water into the bowl and stir well, and then you can put the cut meat into the bowl to stir and marinate.

The general ratio of meat to salt in cured meat is: 10 to 1, that is, one pound of meat and one or two salts are enough.

Cured meat is salted, also known as pickled meat, salted meat, and salted meat. Cured meat is a popular food, good cured meat has a clean appearance, neat knife work, solid muscles, no mucus on the surface, bright red color of the cut surface, and a slight yellow fat. Because of its delicious taste and long-term storage, it is very popular with consumers.

The cured meat produced in Zhejiang, China is called southern meat, and the cured meat produced in northern Jiangsu is called northern meat.

Precautions for cured meats

To make cured meat, it is best not to add other seasonings except peppercorns and salt. But in the south where the temperature is higher, in order to prevent the cured meat from spoiling before it is sunburned, an appropriate amount of high-grade liquor can also be added. The method is to take an appropriate amount of high white wine and spread it evenly on the meat strips, and then dip it in salt and peppercorns.

If you prefer to have a colored cured meat, you can also add some soy sauce in the same way as with liquor. Additional note: The liquor of cured meat should be highly fragrant liquor, such as sorghum wine, Fenjiu, and Erguotou.

Process the meat first.

Wash and drain the meat, evenly spread the coarse salt on the meat, as long as every part of the meat is stained with salt, then put the meat into a basin, pour in soy sauce, not too much, you can soak the meat at the bottom of it, add some rice wine, a little bit is OK, you have to turn it every hour or so, so that the meat can be evenly stained with soy sauce, and you can add some dark soy sauce if you want the meat to be darker after drying.

Marinate for 3-5 hours and then dry to dry.

Then comes the soup. Peppers, green peppers, green onions,

Seasoning: June fresh soy sauce, black pepper, garlic, salt, sugar, vegetable oil, mushroom essence.

Method: 1. Wash the vegetables and cut them into wide thin strips, remove the shell of the shrimp and leave the tail, take out the shrimp intestines on the back and wash and drain them, wash the fresh shellfish, cut the green onion into chopped green onions, chop the garlic, and remove the seeds of the red pepper.

2. Boil water over high heat and put the noodles to cook, remove and drain the water, and stir in a teaspoon of oil to prevent the noodles from sticking.

3. Heat the oil in the pan over medium heat, when the oil temperature is six minutes hot, add red pepper, crushed garlic, fresh shellfish, fresh shrimp and stir-fry, then pour in shredded green pepper and shredded mushrooms, stir-fry for a while, add noodles, add June fresh soy sauce, sugar, salt, black pepper, a small amount of mushroom essence, stir evenly, sprinkle with chopped green onions.

The noodles are a little spicy because they use three pointed red peppers, and they taste really good when stir-fried with June soy sauce, and of course the aroma of black pepper is also indispensable. Originally, I wanted to use ramen, but I changed to pasta before I finished eating the spaghetti last time, but it worked well. It's just that this time the vegetables are missing onions, so it might be better if they were served with them.

Once the meat is washed, apply some salt to the surface! Then put it in a pot to marinate for a week! Finally, take it out and let it dry! That's it!