How to make home cooked boiled meat How to make boiled meat? Homely

Food adjuncts: 1. Two green garlic (I don't feel much difference between putting it and not putting it).

2. Green vegetables (lettuce or bean sprouts or etc.) )

3 chili peppers and peppercorns.

4. Processing raw materials - cut the green vegetables into sections (I feel that the lettuce is more delicious when torn up), and the green garlic is cut into the shape of a horse ear (that is, cut obliquely).

How to make it: Meat slices, the meat slices for this dish can be made without cutting too thin, so that it will be very enjoyable to eat, cut off the beef slices, add water starch, a small spoon of salt and cooking wine, you can put a little dark soy sauce (used for coloring), lake.

Powder a little more to make the meat slices.

It feels tender in the mouth. Mix the slurry for fifteen minutes (put some liquor to make it more fragrant).

Stir-fry peppercorns. Put the pot on the fire, boil the water vapor, turn off the low heat and pour the pepper and pepper into the stir-fry.

Crush the pepper peppercorns. Stir-fry the peppers and peppercorns on top, cut the peppers into small pieces, and crush the peppercorns back and forth with a knife.

Old ginger, a small piece of green onion, four cloves of garlic.

A spoonful and a half of bean paste (Ah Xiangpo is good).

Stir-fry the condiments. Put oil in the pot, pour in the bean paste and stir-fry until fragrant, then add ginger, garlic and shallots and stir-fry for a while.

Add water to make the soup. Add water to the stir-fried condiments, add salt, monosodium glutamate, green garlic, and bring to a boil.

Add the greens. Add greens to the boiling soup and put it in a bowl when it is raw. Don't cook it for too long, or it won't taste as crispy. Serve the greens on a plate. Take a look, so it's a base with greens.

Cook the meat. Turn off the low heat, stir the beef slices before putting them into the pot, and then cut the pulped beef into them one by one, and turn the heat higher after all the pots are in the pot.

Boiled beef. Pour the boiled beef soup into a bowl and sprinkle with chili and peppercorns. Wash the pot, put oil in the pot, pour the oil into the bowl when the oil is hot, and the aroma will come to your nose with the squeak of chili peppers and peppercorns being fried in oil

A brief introduction to practice 2 in this paragraph.

Cuisine: Medium spicy.

Main process: boiling.

Main ingredients: pork.

Difficulty: Normal.

Ingredient breakdown. Lean pork Appropriate amount Butter lettuce Appropriate amount of shallots Appropriate amount of garlic Appropriate amount of starch Appropriate amount of Pixian bean paste 2 tablespoons Sichuan peppercorns Appropriate amount of chili powder 1 tablespoon red oil 2 tablespoons salt A little chicken essence A little Cooking wine 2 tablespoons.

Method. Cut the lean meat into large slices, add starch, a little cooking wine, and a little salt to marinate. 2

Remove the seeds of the dried chili peppers and cut them into sections, chop the shallots into chopped green onions, and chop the garlic; Pixian bean paste, chili flakes, chili oil mix and set aside.

Pour oil into the pot, add dried chili peppers and Sichuan peppercorns and fry over medium heat until bright red, drain the oil and set aside. 4

Wash the lettuce and tear it into large pieces by hand. 5

Put the pot on the fire, add the base oil of the fried chili peppers, boil until 6 percent hot, pour in the mixed chili peppers, and fry the red oil. 6

Add water and bring to a boil. 7

Blanch the lettuce in a pot.

Remove and put in a container for later use. 9

Put the marinated meat slices into the pot, use chopsticks to disperse, and when the meat slices are boiled until they spread out and change color, add soy sauce, chicken essence, and sugar to taste. 10

Place the slices of meat in a large bowl lined with lettuce along with the broth. 11

Sprinkle the dried chili peppers and Sichuan peppercorns that have been fried in advance on the meat slices, and sprinkle the minced garlic and chopped green onions evenly on the meat slices. 12

Pour the hot oil that has been heated to 9 evenly over the meat slices.

Is it boiled meat? It's still just boiled meat!

A home-cooked way of boiling meat

Ingredients: 1 pork loin.

Seasoning: rape, enoki mushroom, mung bean sprouts, Yanxian bean paste, garlic, ginger, sesame pepper, dried red pepper, light soy sauce, starch, cooking wine, sugar, pepper.

Method. 1.Clean 1 pork loin and put it in the refrigerator for a while, so that the meat slices will be thinned;

2.Cut off the roots of enoki mushrooms and clean them, pinch off the roots of mung bean sprouts and clean them, and clean them with rape;

3.Cut the pork loin into thin slices, add a small amount of light soy sauce, an appropriate amount of cooking wine, sugar, starch, pepper and water to marinate the loin for 20 minutes;

4.Heat a wok and add vegetable oil, stir-fry the meat slices until they change color and are about 7 medium cooked.

5.Add ginger, garlic and Shaanxi bean paste to stir-fry until fragrant, add an appropriate amount of water to boil, put the greens into the blanching, and put the greens in a larger container;

6.Put the meat slices in a pot and bring to a boil over high heat, put the meat slices on top of the greens, and pour in the soup;

7.Put sesame pepper and dried red pepper on top, heat oil in a pot and pour it on top.

Nutritional value of pork.

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

Boiled beef. Ingredients: 250 grams of beef tenderloin, 150 grams of green garlic, 150 grams of cabbage heart, 100 grams of celery heart, 15 grams of dried chili peppers, 40 grams of Pixian bean paste, 200 grams of clear oil, 15 grams of soy sauce, 1 gram of monosodium glutamate, 10 grams of ginger slices, 15 grams of garlic slices, appropriate amount of bean flour and clear soup.

Method Cut the beef into thin slices 5 cm long and 3 cm wide, put it in a bowl, mix it with soy sauce and cooking wine, and mix well with water and bean flour.

2. Wash the green garlic, cabbage and celery and cut them into centimeter-long segments and pieces.

3. Dry chili peppers and peppercorns under the heat of oil in the pot, fry them brown-red (do not fry them, take the excellent fragrance as the degree), remove and chop finely.

4. Add green garlic, cabbage and celery in the pot, and fry until it is broken and put on a plate.

5. Heat the oil in the pot, fry the Pixian bean paste, fry it red, and add soup (to an appropriate amount, too much will taste light; Too little soybean flour is easy to fall, the soup is viscous) boil slightly, remove the bean paste residue, put the green garlic, cabbage and celery into the soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper noodles, salt, ginger slices, garlic slices, burn through the flavor, and put it into a deep dish or lotus leaf bowl.

6. Pour the meat slices into the slightly opened original soup pot (the soup should be slightly opened.) If the soup is not boiled, the soybean flour will fall off; The soup is wide open, and the meat slices are easy to age). Gently spread it with chopsticks, pour it into the plate or bowl of the assembly material just when it is cooked, sprinkle with dried chili pepper and peppercorns, and then pour boiling oil to make it have a stronger spicy fragrance.

Note that to make this dish well, it is highly technical and difficult. However, as long as two spicy and one hemp (Pixian bean paste, dried pepper and Sichuan pepper) and other accessories are ready, and made according to the above methods and essentials, satisfactory results will be obtained.

Features The beef slices in this dish are not fried in oil, but blanched in a spicy soup, hence the name boiled beef. The finished dish is dark in color and thick in taste, strong in fragrance, and the meat slices are fresh and tender, highlighting the unique flavor of Sichuan cuisine that is numb, spicy and hot. Because this dish focuses on spicy, it is mostly eaten in autumn and winter.

1. Stir-fry Pixian bean paste, chili pepper, Sichuan pepper, eight cloves, ginger and garlic in hot oil to get spicy red oil. Take out some sautéed peppers and peppercorns for later use;

2. Take another pot and fry the cabbage with 1 3 spicy red oil;

3. After a few minutes, pour into a large bowl.

4. With 2 3 spicy red oil, add bone broth and fungus to boil.

5. Add the sliced meat.

6. After boiling, pour the liquor, add pepper and salt to taste.

7. Pour all the water into a pot with the cabbage bottom and sprinkle some chopped green onions.

8. Finally, heat the oil until it smokes. Sprinkle the chili peppercorns that were stirred for the first time on the meat slices. Quickly pour the hot oil into a basin, and the boiled pork slices are ready with a bowl full of fragrance.

Cut the tenderloin into large slices and grasp well with cooking wine, egg whites, dry starch, and a small amount of saltGarlic sprouts, celery slices, kelp slices, garlic ginger slices, green onions minced.

Heat a wok in a wok and roast with chili peppers and peppercorns, and crush with a rolling pin.

When the oil temperature rises to 7 hot, add minced green onions, ginger and garlic slices and stir-fry until fragrant, add Pixian bean paste and fry until fragrant, add water and an appropriate amount of salt to boil.

Blanch the greens, garlic, kelp and celery in a pot for a while, remove and put on a plate.

Blanch the tenderloin in the pot one by one until cooked, put it on a plate, and add MSG to the soup in the pot and pour it into the plate.

Sprinkle the pepper powder on top.

Main ingredients: tenderloin, bean sprouts, tofu skin, rattan pepper, chili powder, Sichuan pepper powder, Pixian bean paste.

How to make:1Slice the tenderloin, roughly to the thickness of a five-cent coin.

2.Marinate the meat slices with cooking wine, minced ginger, light soy sauce, pepper, starch and salt for more than 20 minutes. It's convenient to put some minced ginger to remove the smell, and if you cut the ginger, you have to pick it out when you cook the slices.

3.Cut the tofu skin into wide strips, wash the bean sprouts and set aside.

4.Prepare more minced garlic.

5.The oil is slightly hot, add minced garlic, chopped green onion and Pixian bean paste, stir-fry for a while, and stir-fry the red oil.

6.Add water and bring to a boil, first put the bean sprouts and cook for 30 seconds, remove and put at the bottom of the bowl.

7.Then boil the tofu skin, and after cooking, also remove it and put it at the bottom of the bowl.

8.After all the side dishes are cooked, put the marinated meat slices into the pot one by one, and after cooking, remove them and serve them on the side dishes, and pour the remaining soup on the meat slices.

9.Sprinkle with minced garlic, chopped green onion, chili flakes, Sichuan pepper powder, rattan pepper, and hot oil. The boiled pork slices are boiled and spicy, fresh and enjoyable.

Note: Of course, friends who are not very spicy should pay attention, you can put less chili powder and rattan pepper in boiled meat slices, or prepare some milk to relieve spicy while eating boiled meat slices. 】

Ingredients: bean sprouts, pork loin, chili powder, Pixian bean paste, ginger, Sichuan peppercorns, salt, dried chilies, garlic cloves, garlic sprouts, hot pot ingredients.

Steps: Step 1: Slice the tenderloin, add the starch ginger, a small spoon of salt, a little water, and let it sit for a while.

Step 2: Pour an appropriate amount of oil into the pot, add the garlic paste and ginger to the hot pot and stir-fry until fragrant.

Step 3: Add bean sprouts and a small spoon of salt and stir-fry evenly.

Step 4: Mix in an appropriate amount of water and cook the bean sprouts

Step 5: Put the cooked bean sprouts into a bowl, pour an appropriate amount of oil into the pot, and stir-fry the ginger and garlic grains until fragrant.

Step 6: Add Pixian bean paste, stir-fry the hot pot ingredients and make red oil.

Step 7: Add the chopped garlic sprouts, stir-fry until fragrant, (can be green onion sprouts).

Step 8: Pour the water you just cooked the bean sprouts into the pot, add a little water, bring to a boil, and boil for about 3 minutes

Step 9、Add the tenderloin slices、Cook、Don't cook for a long time

Step 10: Put the remaining garlic sprouts in a bean sprout bowl and sprinkle with chili powder.

Step 11: Pour an appropriate amount of oil into the pot, add dried chili peppers and peppercorns to fry until brown-red, and pour on the meat slices.

Step 12: Cook the meat slices in fragrant dripping water.

Boiled dishes are much the same, all the same. Send you a way to make boiled fish, you can replace the fish with meat slices (the meat should be made with salt, peppercorns, cooking wine, dry starch, and egg whites) The method of spicy boiled fish: 1. Cut the fish into thin fillets, and then marinate with pepper, egg whites, cooking wine, 5 slices of ginger, 3 green onions, starch and salt for 20 minutes.

2. Pour an appropriate amount of oil into the wok and heat it, then add the remaining ginger slices, garlic slices, 1 and a half peppercorns and 1 and a half dried chili peppers to stir-fry until fragrant.

3. Then pour about 500ml of water (about 1 bowl) into the pot, put in the fish bones and fish heads and boil together until boiling, after boiling, put the fish fillets into the blanch for 2 minutes, and put in the remaining green onions, then turn off the heat.

4. Put bean sprouts, lettuce and celery in another large container (I use mung bean sprouts, just put them in, if it is soybean sprouts, please blanch them with boiling water in advance, and I don't have a large container at home, so I use a casserole to pack :)

5. Pour all the scalded fish fillets into a large container with vegetables, and sprinkle chili powder on the surface.

6. Wash the wok and pour in more oil to heat, add the remaining half of the peppercorns and dried chili peppers and stir-fry until fragrant, but be careful not to burn the dried chili peppers.

7. Pour the spicy oil into the fish fillet, then add the coriander.

Intimate suggestions: 1. Try not to cut the fish fillet thick, but it should not be too thin, if it is too thick, it will taste bad if it is hot for a long time, and if it is too thin, it will be easy to break.

2. When the weather is hot, you can put the fish fillets in the refrigerator to marinate, and then take them out when everything else is ready.

3. When scalding the fish fillet, use high heat for a few minutes, and the taste will be poor after a long time.

4. If you are using soybean sprouts, they should be blanched in advance, lettuce and celery are easy to cook, and there is no need to blanch.