How to make pineapple ancient meat, how to make pineapple ancient meat

Preface. Pineapple is sweet and flat, and the fruit is rich in nutrients, in addition to containing reducing sugar, sucrose, protein, crude fiber and organic acids, it also contains essential vitamin C, carotene, thiamine, etc., it can not only be eaten as a fruit, but also can make a variety of delicious dishes.

Material. Ingredients: 1000g pineapple;

Excipients: appropriate amount of oil, appropriate amount of salt, 200g of lean pork, appropriate amount of green onion, appropriate amount of sugar, appropriate amount of dark soy sauce, appropriate amount of starch, appropriate amount of sharp pepper, appropriate amount of tomato paste, appropriate amount of vinegar, appropriate amount of water.

Ancient meat of pineapple.

Remove the pineapple skin.

Marinate the meat with salt and starch for 15 minutes.

Slice the pineapple and pepper carrots.

Add a little water to a bowl and stir well with dark soy sauce, vinegar, tomato paste, sugar and starch.

Heat the oil in a pan for 8 hours and put the meat in.

Fry the meat until it changes color and removes.

Pour the meat in and fry it again.

At the bottom of the pot, add green onions and garlic to stir-fry the pot.

Pour the meat into the stir-fry.

Pour in the pineapple and stir-fry.

Pour the chili peppers into the stir-fry.

Pour in the sauce and stir-fry evenly.

Wait for the juice to drain and serve.

Tips: There is no need to put salt when stir-frying, and the taste is sweet and sour and crispy.

Today I will teach you how to make pineapple pork, which is more delicious than the restaurant and the operation is simple.

In the season of eating pineapple, learn the sweet and sour pineapple ancient meat in 3 steps, and finish it in seconds as soon as it is served.

The home version of the pineapple coo meat recipe.

Ingredient breakdown.

Half a pound of pork as the main ingredient.

Pineapple to taste. Appropriate amount of excipients Shawo radish.

3-4 cloves of garlic.

Ingredients: 3 tablespoons of tomato paste.

A spoonful of sugar. Appropriate amount of water.

A spoonful of starch. More cooking oil.

One egg. A pinch of ground black pepper.

Two tablespoons of cooking wine. 1 scoop of light soy sauce.

Flour to taste. Salt a little sweet and sour taste.

The frying process takes three quarters of an hour.

Easy difficulty. Steps to make pineapple ancient meat.

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Pork cut into square pieces.

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Add 1 tablespoon (15ml) of light soy sauce, a pinch of ground black pepper, 3g of salt, 3g of starch and 1 tablespoon (15ml) of oil and marinate for 30 minutes.

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Cut the pineapple and sand turnips into pieces about the size of the meat. Slice the garlic.

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Beat the eggs and set aside.

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Add the marinated meat to the beaten eggs and mix well.

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Roll the pieces of meat in the flour in a circle.

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Make it evenly stick to a layer of flour. Place in a sieve to shake off any excess powder.

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Fry in oil over medium heat for 3-5 minutes until 8 ripe, remove and then fry the meat pieces until golden brown after heating the oil over high heat, so that the surface is crispy.

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Drain the oil and set aside.

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3 tablespoons (45ml) of tomato paste, 1 tablespoon (15ml) of light soy sauce, 1 tablespoon (10g) of sugar, 100ml of water, mix well into sauce for later use. Water starch for later use. Heat the pan without pouring oil.

Pour in the juice, bring to a boil over medium heat until bubbling, pour in water starch, mix well, and boil until slightly viscous.

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Pour in the meat, pineapple, and sand wo radish and stir-fry quickly so that it is evenly hung with sticky juice.

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It's ready to be plated!

Tip: When frying meat, you can turn on medium-low heat for the first time and fry it slowly until cooked. After all the meat is removed, you can quickly fry it again from a new high fire, so that the meat is more crispy. This dish is sweet and sour, and has the aroma of pineapple, which is very delicious.

Ingredients: 500g pork belly

Excipients: 1/4 pineapple, 1 pepper, half an onion, 1 egg, 30g of tomato paste, 30g of sugar, 30g of white vinegar, 30g of juice, some cooking wine, some minced garlic, some green onion and ginger.

Steps:1Let's talk about meat first, the authentic Guyu meat is made of fat and thin skinless pork belly, which has the advantage of being too oily and not firewood, and some friends are worried about greasy, so the tips behind will solve this problem. Of course, you don't want to eat fatty meat at all, and you can choose plum blossom meat (neck and back meat) or tenderloin.

2.First, prepare the vegetables with a knife. Cut the green peppers and onions into diamond-shaped slices, and cut the pineapples into thick slices (soak the pineapples in salted water for 15 minutes to remove sourness).

3.Many people cut the meat directly into cubes, which is not easy to ripen, and the fat is greasy. Here's how we do it: slice the meat, it doesn't have to be too thin, it can't be too thick, it's about centimeters.

4.After cutting the slices, you have to beat the meat slices with the back of a knife, so that the meat tastes better and is easier to taste.

5.Then there is the code flavor, put a little salt in the meat (the meat is not salty and fragrant), a little white pepper (to remove the smell and greasy), a little cooking wine (to remove the smell of pork), ginger slices, and green onions. Crack in an egg, grasp well and marinate for 10 minutes.

6.Marinate well, pick out the ginger slices and green onion segments.

7.During the marinating process, the bowl juice used later: tomato paste:

Sugar: white vinegar: fruit juice = 1:

1:1:1 (You don't have to add juice, pineapple alone tastes sour, add a little red juice to increase sweetness and brighten the color.)

Farmer's Orchard's carrot juice mix is good and nutritious. ）

8.Many friends ask what juice is, and it is like this.

9.Evenly pat the starch on both sides of the marinated meat slices (don't shoot too thick).

10.Then gently clench into a ball in the palm of your hand.

11.Fry in the oil pan twice, once cooked, twice crispy.

12.The fire is a bit big. Control the oil temperature when frying it the second time. Golden brown is sufficient.

13.Put the bottom oil in the wok, stir-fry the minced garlic, add the green pepper and onion and stir-fry a few times, and then you can take it out of the pan for later use.

14.Add the juice to a pot and bring to a boil until thick and bubbling.

15.Add the vegetables and pineapple and stir-fry twice.

16.Add the pork, stir-fry and wrap in the soup. The time must be short, just a few rolls.

17.Serving.

Tip: Meat is the main ingredient, and the others are adjuncts, so the dish should not be more than meat.

Pineapple goo old meat.

Ingredients: pork, pineapple, green and red peppers. Salt, pepper, starch, cooking wine, green onions, ginger.

Teach you how to make pineapple old meat, how to make pineapple old meat is delicious 1, cut the meat into cubes, mix well with salt, pepper, starch, cooking wine, green onion and ginger juice, and marinate for more than half an hour.

2. Cut the onion into strips. Cut the green and red peppers and pineapple into cubes and set aside.

3. Get out of the oil pan, evenly stain the meat pieces with a layer of cornstarch, then pinch it hard, put it in the oil pan and fry it over medium-low heat until the meat pieces change color, then remove them, and then put them into the oil pan again and fry them until the meat pieces are crispy and golden in shell.

4. Start another oil pot, stir-fry the onion, add tomato sauce and stir-fry, add fresh soup, salt and vinegar, sugar, boil a little soy sauce and put in other vegetables to cook, then thicken with water starch, put the fried meat pieces and pineapple into it and stir it evenly, and drizzle it with sesame oil.

The home version of the pineapple coo meat recipe.