How to make fermented bean curd meat to be delicious, how to make fermented bean curd meat delicious

Step 1 of fermented bean curd meat

A complete list of the practices of fermented bean curd meat.

Prepare the main ingredients such as pork belly with skin, fermented bean curd, green onion, ginger, star anise, cinnamon, etc.; Wash the pork belly, drain and set aside. Put the pork belly in a pot under cold water and pour in an appropriate amount of cooking wine. Cook until the blood foam is completely precipitated, and skim off the blood foam with a spoon; Cook until eight mature, that is, you can poke through with chopsticks, take out and let it cool a little and cut it into mahjong pieces.

Step 2: Preparation of fermented bean curd meat**.

Cut the green onion into small pieces, slice the ginger, wash the wok, put it on the fire again, pour in an appropriate amount of water, put in the meat pieces when the water is warm, and put in the green onion segments, ginger slices, ingredients, and cinnamon. Pour in an appropriate amount of cooking wine, then pour in the fermented bean curd juice, and add sugar.

Step 3: Put a little salt and chicken essence, cover the pot, bring to a boil over high heat, turn to low heat, and simmer for an hour. After an hour, pick up the pieces of meat, put them in a bowl with the skin side down, pour the soup into the bowl, put it in the steamer, and steam it on high heat for half an hour.

Step 4 Put the steamed meat upside down on a plate, with the skin facing up, decant the soup, thicken the decant soup in a wok over high heat, and pour in sesame oil. Pour the juice over the bean curd and garnish with coriander.

Diagram of the finished bean curd meat.

Menu features. Fermented bean curd meat is a very homely dish, there are many different kinds and styles of practice all over the country, in our Henan, generally the pork belly with skin is cut into long slices, through one boiling and two steaming, the fermented bean curd meat is fat but not greasy, soft and glutinous and delicious, the color is red and bright, in all kinds of banquets, it is almost a dish that must be served. The pork belly I bought this time, because there are not many of them, it doesn't look good when cut into slices, so I cut it into chunks instead, a bit like the appearance of southern bean curd meat, hehe.

Cooking skills. The fermented bean curd juice itself has enough saltiness, and salt is just used to supplement, so don't put too much.

Pork belly refers to the meat under the ribs on both sides of the pig, which is fat and thin, and has the shape of three layers of five flowers. Whether or not you buy a good piece of pork belly can determine the success or failure of the dish. When buying, you should carefully look at the freshness of the meat as well as the ratio of fat to lean.

Generally speaking, the pigskin is bright and free of brown spots, the lean part is ruddy in color, the fat part is elastic, and the fat-to-lean ratio meets the standard. In addition, be sure to buy pork belly with skin, in the pig binding, the part with the skin is of good quality, called the upper five-flower, and the poorer one is called the lower five-flower.

The pork belly is cooled in a pot under water, so that the impurities and blood foam in the meat can be completely precipitated, and the taste will be more prominent.

The effect of sesame oil makes the soup oily and bright, and the color is more beautiful and attractive when poured on the meat pieces.

If the meat is not easy to place, you can cut it into large pieces, or like me, tie it with straw rope or cotton rope, which is also more beautiful.

The fermented bean curd meat made by Brother Xing is fragrant and really delicious.

1. Boil nine ripe (put ginger cooking wine).

2. Mix the juice (fermented curd, sugar, oyster sauce and chicken essence).

3. Steam until soft (skin facing down, put green onion and ginger star anise on top).

Introduction: Fermented bean curd meat is a common and famous dish, and the main ingredients are pork belly and tofu, but there are slight differences in the practice in northern and southern China. So how to make fermented bean curd meat delicious? Let's go learn with me!

Ingredients:

Pork belly, Wang Zhihe large pieces of bean curd, green onion, ginger, garlic, cooking wine, star anise, bay leaves, cinnamon, rock sugar, white wine, light soy sauce.

Method:

Wash the pork belly and cut into cubes.

Blanch the meat and remove it.

Add rock sugar to the oil pan and fry the sugar color, and put a little more rock sugar.

Stir-fry the meat in the sautéed sugar.

Add green onions, ginger, garlic, stir-fry for a while, then add star anise, cinnamon, bay leaves, cooking wine, light soy sauce, bean curd cubes (two or three pieces, according to personal taste and the amount of meat), stir-fry the bean curd soup, pour boiling water (the amount of water just over the meat) simmer over low heat.

Simmer over low heat for about an hour, and finally add a small amount of liquor over high heat to reduce the juice and put it on a plate.

A fragrant bean curd meat can be served, and you don't have to say anything, just eat! ^_

The recipe and recipe of fermented bean curd meat are as follows:

Recipe: 500 grams of pork belly, 30 grams of bean curd, 250 grams of Shanghai greens, minced green onions, cooking wine, chicken essence, sugar, starch.

Method Steps:1Press the bean curd into a puree, add sugar, cooking wine, starch and a small amount of water to mix well to form the bean curd juice.

2.Wash the pork belly, slice it, add chicken essence, sugar, wine and starch and stir well and set aside; Shanghai green is washed and blanched, and set aside.

Fermented bean curd meat recipe one.

1. First of all, remove the prepared pork belly and blanch it, then cut it into even pieces and set aside;

2. Clean the lettuce and set aside;

3. Spread the pork belly pieces evenly with soy sauce and set aside;

4. Heat oil in a pan, add the pork belly and fry it until golden brown, drain the oil and set aside;

5. Start another pot, add an appropriate amount of cooking oil, green onion knots, ginger pieces and stir-fry to bring out the fragrance, then pour in the appropriate amount of Shao wine, southern milk, soy sauce, monosodium glutamate, star anise, etc., add the pork belly to high heat and boil, then turn to low heat and simmer for 2-3 hours, then collect the juice and put it on the plate.

Sufu meat method two.

1. Clean the pork belly and cut it into pieces, then put it in a pot under cold water, boil it, remove and rinse the floating powder;

2. Add an appropriate amount of cooking oil to the pot and heat it, add rock sugar, fry the sugar color, and then add the pork belly to stir-fry quickly, so that the sugar color is evenly stained with the pork belly;

3. Take the cool bean curd, add an appropriate amount of bean curd juice to melt, filter and pour it into the pot to continue stir-frying;

4. Add an appropriate amount of dark soy sauce and cooking wine to the pot and stir-fry evenly, then add an appropriate amount of boiling water to cover the pork belly, then add green onion and ginger and other high heat to boil, then turn to low heat and simmer for an hour, add an appropriate amount of salt and chicken essence to taste after boiling, and then you can eat.

Method 3 of fermented bean curd meat.

1. After mashing the red bean curd, add an appropriate amount of cooking wine and dark soy sauce and stir it into fermented bean curd juice for later use;

2. After cleaning the pork, cut it into pieces and blanching it, then remove it and set aside;

3. Add the pork belly to the pot, pour in the water that has not covered the meat, then add an appropriate amount of green onion and ginger, spices, rock sugar, fermented bean curd juice and other high heat to boil, then turn to low heat and simmer for 30 minutes before serving.

Sufu meat method four.

1. After the pork belly is washed, blanch it in a pot under cold water, then remove it, drain and cut into pieces and set aside;

2. Heat oil in a pot and stir-fry chives and ginger, then continue to stir-fry the meat pieces until golden brown on both sides, then add beer and rock sugar, boil over high heat, turn to low heat and simmer for about 40 minutes to collect the juice and eat.

Ingredients: pork belly catties (cut into palm-sized cubes).

Fermented bean curd juice recipe: a bottle of bean curd, 3 hot pot spoons of sugar, half a hot pot spoon of monosodium glutamate, half a hot pot spoon of chicken essence, 50 grams of chopped green onions, 30 grams of minced ginger, a hot pot spoon of dark soy sauce, 80 grams of cooking wine, 3 star anise breaks, and a small pinch of Sichuan pepper. Crush with a spoon and set aside. (3 bowls).

Process: Cut the pork belly into palm-sized square pieces, add green onions, ginger, cooking wine to the pot under cold water, boil the pot to remove the foam, cover the pot and turn to low heat and cook for 30 minutes until seven or eight mature, cook and take out the excess edges and corners, cut them into square pieces, and then cut them into three pieces thick with a dollar coin, pour the cut slices into the basin and stir evenly in the pouring of fermented bean curd juice, find a big bowl in the bowl and put two pieces of pork belly on the side of the bowl, and then put eight pieces of meat in the bowl on the hand, and then put the minced meat on it. Pour out the fermented bean curd juice. Cover and steam for an hour and a half on high heat to get out of the pot, cover a plate and turn it over and button it to open the lid and eat.

If you want to learn how to eat, you can go to the culinary academy.

Materials:

Pork belly, red bean curd, cooking wine, sugar, chicken essence, green onion, ginger.

Method:

1.Scrape off the skin and grease the pork belly, wash it, and boil it in clean water until it is broken.

2.Add fermented bean curd and fermented bean curd juice to cooking wine, sugar, and chicken essence to make a sauce.

3.Slice the pork belly and mix well in the fermented bean curd.

4.Put in a bowl and add the green onion and ginger.

5.Steam the basket over medium heat for 1 hour.

The pork belly is cooked, then fried and drained in oil, put it in the red brine pot with red slices on the sauce, steam it for 40 minutes in the upper drawer, buckle it into the soup plate, and pour the marinade on it.