The shredded pork in Kyoto sauce is delicious, how is it made?

When I was studying in Beijing, the first meal I ate in Beijing was not Peking duck, let alone bean juice, but the famous shredded pork with Beijing sauce. Since then, I have had a very good impression of Beijing cuisine. Later, I went to eat some special snacks in Beijing one after another, such as old Beijing fried noodles, Peking duck, fried liver, donkey rolling, boiling, belly, noodle tea, mutton shabu, etc., and the overall feeling is good.

After leaving Beijing, it was difficult to eat authentic shredded pork with Beijing sauce, so I found a Beijing master to teach me to make this dish, at the beginning I always felt a little bit of taste, after continuous exploration, I can also successfully make an authentic shredded pork with Beijing sauce, the taste is the same as the restaurants on the streets of Beijing, the most important thing is that I feel that the ingredients are clean and hygienic, and I eat at ease. Next, I will introduce you how to make a delicious shredded pork with Beijing sauce.

Ingredients: pork, eggs, salt, cooking wine, sugar, chopped green onions, ginger, sweet noodle sauce.

The specific production process:

1. Choose fresh pork, preferably tenderloin, wash it and cut it into shredded meat with a length of 8 cm and a thickness of cm;

2. Put the shredded meat into a bowl, add cooking wine, sugar, salt, egg white, grasp evenly with your hands, and leave for 10 minutes;

3. Put the marinated shredded meat into the pot and stir-fry, pour in the sweet noodle sauce when the surface is golden, stir-fry over medium heat, stir at all times, don't let the shredded meat or noodle sauce be paste;

4. Sprinkle some chopped green onions when ready to cook, then remove from the pot.

If you like to eat dried tofu skin, you can also put a few pieces around the bowl, and you can eat the meat while eating it with the dried bean skin dipping sauce, which tastes very good. If you can eat spicy, you can add some chili powder and stir-fry it in the third step.

Raw preparation, prepare an egg white, green onion, cucumber shredded, ginger minced, coriander cut into sections, sweet noodle sauce can be steamed in advance. Cut the tofu skin into squares, blanch in a pot of boiling water, remove and cool. Slice the tenderloin into slices, then shredd, and then add salt to stir the shredded meat until sticky.

Add a tablespoon of starch to the egg whites and stir to form a paste. Pour in the shredded meat and mix well with the shredded meat, then let it sit for about 5 minutes. Put a quarter of the oil in the pan, boil until it is 30% hot, and remove the shredded meat from the pan.

Set slightly before stirring. After the shredded meat changes color, it can be removed to control the oil and set aside. Leave the bottom oil in the pan and add minced ginger and stir-fry until fragrant.

Pour in the sweet noodle sauce and sauté well. Add four tablespoons of sugar, a spoonful of cooking wine, and a tablespoon of water, half a spoon of chicken essence and some dark soy sauce, stir continuously until the sweet noodle sauce is dissolved, and then add a spoonful of water starch to thicken the soup. Pour the smooth shredded meat into the pan and stir-fry with the sauce to combine.

Drizzle a little sesame oil, stir-fry a few times and turn off the heat. Master cheats 1, ginger foam should be fragrant, and there must be ginger in every sauce. 2. The oil temperature of the clear oil is mastered in the three matures.

3. Steaming the sweet noodle sauce tastes better.

We first cut the tenderloin into shreds, put it in the starch and marinate it for about half an hour, then put it in the refrigerator and freeze it for 15 minutes, then put the prepared green onion and ginger water aside for later use, and then cut the tofu skin into 8 cm cubes, and then blanch it with hot water and fold it and put it on the plate, you can put some green onions and shredded shallots around, and then heat the oil in a pan, put the tenderloin in the pot and fry it, wait until the shredded tenderloin becomes slightly yellow, you can take it out and set aside, and then heat the oil in the pan again, At this time, pour the propolis water into it, and add a large spoon of sweet noodle sauce, then add 5 grams of sugar, boil quickly, and then put the shredded tenderloin in and stir-fry, about three minutes or so, it can be out of the pot, so that a delicious dish of shredded pork with Beijing sauce is ready.

Prepare the ingredients first, then wash the pork, then cut it into strips, and then prepare the green pepper and carrot shreds. Then heat the oil, put the green onion, ginger, garlic and chili pepper into it, fry the fragrance, and then put the shredded meat in the pot for stir-frying, at this time, add the green pepper, add the shredded carrot, add the bean paste, add the light soy sauce oyster sauce, and then stir-fry.

Its method is very simple, that is, after boiling oil in the pot and stir-frying with green onions, ginger and garlic, add shredded meat, fry until it changes color, put in bean paste, dark soy sauce, light soy sauce, salt, chicken essence, stir-fry evenly and then put it on the plate of the green onion segment.

The pork is minced into shredded pork, then seasoned with old Peking sauce, and then roasted in the microwave for 20 minutes. It's very simple.

Preparation. Ingredients: 300 grams of pork tenderloin.

Accessories: 15 grams of sweet noodle sauce, 1 green onion, 20 grams of cooking wine, 1 small handful of starch, 1 egg, 5 grams of oyster sauce, 5 grams of light soy sauce, 5 pieces of tofu skin.

The steps of shredded pork in Kyoto sauce.

Steps. First, I choose the tenderloin, I must not feel sorry for the meat, the skin and fat are all removed, first cut into slices along the texture of the pork, and then folded up like cutting shredded potatoes, and then cut into shreds, so that the cut shreds are more beautiful, and then soaked in water to clean them.

Steps. 2. Put the cleaned shredded meat into a bowl, add a spoonful of cooking wine, a spoonful of light soy sauce, a spoonful of oyster sauce, and an egg white, stir evenly and marinate for 10 minutes, then add two spoons of starch and stir evenly for later use. There is no need to add salt when marinating the meat, otherwise the meat will be dehydrated and will not be so tender to eat.

Steps. 3. Add a little water to dilute the sweet noodle sauce, you can add half a spoon of salt, add a little oyster sauce to enhance the freshness, then add a little starch water, stir evenly and set aside.

Steps. Fourth, the shredded pork in Beijing sauce is not only a feast for the sense of taste, but also has a certain impact on the vision, so it is very important to put on the plate, first cut the tofu skin into 8 square squares, and then blanch it with hot water, the tofu skin is best to choose a thinner one, and then fold it into a triangle, put it on the plate, put the shredded green onion aside, of course, you can also choose cucumber strips.

Steps. 5. Heat the oil in the pot, the oil can be a little more, don't feel sorry for the oil, when the oil temperature is hot, add the shredded meat and slide it down the pot, you can use chopsticks to pull it apart, and when the shredded meat turns white, take out the oil control and set aside.

Steps. 6. Leave a little base oil in the pot, stir-fry the green onion and ginger, add the adjusted sauce, add a little water, add the shredded meat after the water boils, stir-fry over high heat, the sauce will be evenly wrapped in the shredded meat, and the juice will be taken out of the pot.

Steps. 7. Pour the fried shredded meat into the plate just placed, and those who like to eat cucumber shreds and radish shreds can also have some food, right? Pick up the tofu skin, sandwich in the shredded green onion, come with some shredded meat, roll it tightly, let it go and eat it, it is very fragrant and tasteful.

Summary of shredded pork in Kyoto sauce.

Through the above steps, I believe that many people have a deeper understanding of the practice of shredded pork in Kyoto sauce. In fact, although this dish is simple, the requirements for details are still relatively high, especially when frying shredded meat, we must pay attention not to fry the shredded meat sticky to the bottom, otherwise the taste will be greatly affected by the pot, and there will be a mushy taste out of the pot, which is almost equivalent to failure.

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

This is the shredded pork in Beijing sauce, which is super smooth and tender, delicious and delicious!

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

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.

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. ，

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.

The selection of materials is first of all the selection of materials, you need to choose tenderloin, eggs, salt, chicken essence, cooking wine, starch in the selection of sauce, sweet noodle sauce, sugar, light soy sauce, dark soy sauce, cooking wine, starch, etc. Some quality control of the materials also needs to be strictly controlled, because in this way we can ensure that the shredded pork in the Beijing sauce will not be too salty or too sweet.

The operation steps are responsible for the operation, first of all, you need to wash it, then put it in a basin and cut it into thin strips, then add salt chicken essence and various seasonings, and then stir evenly to marinate for 20 minutes, followed by the production of sauce, and then pour oil into the pot and add shredded meat. Then add some green onions, ginger and garlic to make it taste fragrant, and then add the sauce to make it delicious with a quick stirring.

Note that the heat needs to be strictly controlled during the preparation process, because the time needs to be controlled during the marinating process, and the meat can be guaranteed to become very slippery within 20 minutes. Then in the process of stir-frying, it is also necessary to strictly control the time, so that some of the sauce in it can be fried in the meat, and it can be more flavorful in the process of stirring.

If you want to make shredded pork in Beijing sauce delicious, you can find some authentic practices on the Internet, and then make them according to the practices shared by everyone, which can improve the success rate of production.

When making shredded pork in Kyoto sauce, you first need to cut the pork into thin strips, then put the pork in a bowl, add green onions, ginger, garlic, cooking wine, soy sauce, oyster sauce, salt and pepper, marinate for 30 minutes, put it in an oil pan and stir-fry, and after the shredded meat changes color, add sweet paste, water starch, and sugar, light soy sauce, dark soy sauce, stir-fry evenly and then you can eat.

Slice a piece of tenderloin and marinate it and coat it with starch. Heat oil in a pan and fry the tenderloin until it is cooked and removed. Put oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant, pour in the sweet noodle sauce, then put the shredded meat in and stir-fry evenly, just add seasonings.

Put the pork in a bowl, add starch and water, stir and marinate for 15 minutes, put oil in the pot, add lean pork, stir-fry, add oyster sauce, light soy sauce, salt, stir-fry over high heat to collect the juice, put on dry tofu, green onions, coriander, and serve.

First wash the shredded pork and put it in the pot and stir-fry, add the bean paste or sweet noodle sauce and stir-fry evenly, then wrap it in the tofu skin, add a little shredded green onion to eat.

Shredded pork in Kyoto sauce.

This dish tastes salty and sweet, slightly spicy smell, the color is jujube red, the shredded meat should be glued to the sauce when cooking, if the sauce is thicker and not easy to hang evenly, you can add some sesame oil in the pot slightly, and it is easy to hang up when cooking.

Ingredients: Lean pork.

250 grams. Ingredients: Green onion.

Seasoning: Sweet noodle sauce.

80 grams, cooking wine.

7 grams, monosodium glutamate.

2 grams, sugar.

20 grams, salt.

1 gram, starch.

2 grams, eggs.

1 pc., oil. 150 grams, 5 grams of ginger.

Method: (1) Cut the pork into long pieces.

5 cm, thick.

cm, width. centimeters of shreds, put in a bowl and add cooking wine.

2 grams, salt. 1 gram, 1 egg

Starch. 2 grams, grasp well, that is, sizing.

2) Cut the green onion into shreds obliquely, neatly lay it flat on a plate, slice the ginger and pat it slightly, and take out 2 grams of shredded green onion and put it in a bowl, add water.

20 grams, soaked into green onion and ginger water.

150 grams, after heating, put the shredded meat into the stir-fry, take it out when it is eight ripe, and put it on a plate to drain the oil.

4) Put oil on the heat in a wok, add sweet noodle sauce and stir-fry slightly, add green onions, 5 grams of ginger water and cooking wine.

5 grams, monosodium glutamate, sugar, keep stir-frying the sweet noodle sauce, when all the sugar is dissolved, and the sauce begins to become sticky, put the shredded meat in, keep stir-frying, so that the sweet noodle sauce sticks evenly to the shredded meat.

5) Put the shredded meat on a plate with shredded green onions, basically cover the shredded green onions, and stir well when eating.

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.

How to make the home version of shredded pork with Kyoto sauce.

This is the shredded pork in Beijing sauce, which is super smooth and tender, delicious and delicious!

Shredded pork in Kyoto sauce.

First, the main material:400 grams of pork loin, 3 pieces of tofu skin, 2 white green onions.

2. Auxiliary materials:1 egg white, 8 grams of water starch, 60 grams of sweet paste, 30 grams of sugar, 15 ml of rice wine, 20 grams of ginger, 15 milliliters of cooking oil3. The steps of the shredded pork in Beijing sauce

1. Wash and prepare the ingredients.

2. Shred the tenderloin.

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

4. Cut the tofu skin into 10 cm cubes.

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

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

7. Finely chop the ginger.

8. Heat the oil and put in the meat silky smooth.

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

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

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

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

13. Put it on the shredded green onion in the tofu skin.

14. When eating, wrap shredded green onions and shredded meat in tofu skin to enjoy the deliciousness.

Fourth, the cooking skills of shredded pork in Beijing sauce

1. Marinating of shredded meat: When marinating shredded meat, add a little water to grasp it well, which can make the meat more tender.

2. Stir-frying of sauce: The sweet noodle sauce should be fried until it is red and viscous, so that the shredded meat can be evenly hung with the sweet noodle sauce, and there is no excess miso soup in the pot.

3. Stir-frying of shredded meat: When frying shredded meat, you should put more oil and stir-fry quickly over high heat to ensure the smoothness and tenderness of shredded meat.