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

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.

Sufu is a kind of thing that many people like to eat very much, it has a special taste, so that people who like to eat like it, people who don't like to eat it are very resistant, it is a very magical thing, bean curd can not only be eaten alone, but also make a variety of delicacies, among which bean curd meat is a lot of people like to eat, so what is the practice of bean curd meat, let's take a look at this problem together.

Sufu meat is a large part of people are very fond of eating, for the taste and appearance of the dish of bean curd, everyone is giving praise, so how to make bean curd meat, everyone wants to know, let's take a detailed look at it together.

Fermented bean curd pork. Ingredients: pork, fermented bean curd, accessories: garlic, chopped green onion, ginger slices, seasoning: salt, wine, chicken essence, sugar.

Method. 1) Thinly slice the meat and marinate with salt and wine for 5 minutes.

2: Stir-fry in a pan to force out the fat so that it doesn't taste greasy. Set aside.

3) Add 2 tablespoons of sugar to a pot and sauté the sugar to color brown. When the color of the sugar turns into golden juice, turn off the heat (so as not to paste off), pour in the meat, continue to stir-fry, **continue to fry, when the meat is colored, put it out for later use.

4: Pour some water into the pot, put in 2 pieces of rose bean curd, beat the bean curd completely, put a few small pieces of garlic and a few slices of ginger in the bean curd juice, pour in the meat, bring to a boil, and when the juice is almost done, put some chicken essence and chopped green onion.

Rose bean curd meat.

Ingredients: pork belly, salted and rose bean curd, rock sugar, ginger, dark soy sauce.

Method. Get ready.

1. If the rock sugar is whole, crush it with the back of a knife.

2. Wash and drain the pork belly, cut it into small pieces, and slice the ginger.

3. Take an appropriate amount of bean curd and bring the soup.

4. Pour oil into the pot, shake it to the whole pot, and pour out the oil.

5. Put the sliced pork belly into the pot and stir-fry over low heat to force out the fat oil.

6. The surface is slightly burnt, put the meat out, and leave the oil in the pot.

7. Add a little more oil to the pot and add the crushed rock sugar.

8. Start stir-frying over medium heat.

9. Before the rock sugar is completely dissolved, add the pork belly and ginger slices, and continue to stir-fry.

10. Sugar color on the meat.

11. Put 1 3 tablespoons of dark soy sauce, try to make it a little less, and if you have more color, you won't have fermented bean curd.

12. Put in the bean curd block, bring more bean curd juice, crush it, and fry it well.

13. Add water, no meat.

14. Bring to a boil over high heat, turn to medium heat and cook until half of the water is consumed, then turn to low heat and simmer until cooked and flavorful.

15. Finally, turn to high heat and stir-fry to reduce the juice, and evenly cover the soup on the surface of the meat! All right!

Tips. 1. The meat does not need to be blanched, but the meat is directly raw.

2. Fry the pork belly first, force out the oil of the fatty meat, no matter if you can remove the greasy and fishy smell, the meat is a little burnt, and it will be more fragrant

3. The soy sauce must be less, otherwise it will be too much, the soy sauce is too strong, you can also simply not put the salt, I didn't put it, if you don't think it's salty enough, you can put some salt in the 12th step.

How to make this for captive meat? Click on the Internet to check it, how to make the taste is good, and what are the ingredients and what are its precautions, and there are some clever ways to do it.

Home-cooked bean curd meat——

Ingredients: pork belly.

Seasoning: fermented bean curd, soy sauce, sugar, monosodium glutamate, lard (no lard can be omitted), green onion, ginger cubes (pat loose).

Method: 1. Put the pork in the pot and boil, and take it out to cool when it is ripe.

2. Cut the meat into 8 cm long and cm thick slices, skin side down, neatly stacked in a bowl, add soy sauce, sugar, green onions, ginger pieces, and bean curd (grinding).

3. Steam the upper drawer for about an hour, then put the soup into a large spoon and put the meat on the plate.

4. Move a large spoon to the fire, add monosodium glutamate when the soup is thickened, pour a little lard (forget if you don't have it), and pour it on the meat on the plate.

Features: The color is like a rose, the taste is salty and sweet, and it has a unique flavor.

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.

Ingredients: 250 grams of pork belly.

Excipients: appropriate amount of ginger, appropriate amount of coriander, appropriate amount of edible oil, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of green onion, appropriate amount of fermented bean curd juice, appropriate amount of white sugar, appropriate amount of cooking wine, appropriate amount of chicken powder, appropriate amount of salt.

1. First of all, put 500ml of water in the pot, add the pork belly, blanch the water to remove the blood foam.

2. Then chop the coriander and slice the pork belly.

3. Then put oil in the pot, add star anise, cinnamon, ginger slices, green onions, and heat until fragrant.

4. Then pour in the pork belly and fry over low heat until the skin is slightly hard.

5. Then add 200ml of sugar, cooking wine and water, stir well.

6. Then add the chicken powder, add salt, reduce the juice over high heat, and add coriander.

7. The final picture of the finished bean curd meat.

Summary. Dear, you can follow these steps to make a delicious bean curd pork. 1.

Soak the bean curd meat in clean water for half an hour; 2.Blanch the soaked bean curd meat in a pot of boiling water and cook until the surface is white; 3.Put the blanched bean curd meat into a pot of clean water and cook until the bean curd meat is soft; 4.

After cooking, remove the bean curd meat and soak it in the cold sauce; 5.Remove the bean curd meat, stir in the green onion, ginger and garlic, pour in the refined salt, vinegar, sugar, oyster sauce and mix well, and serve.

Preparation of fermented bean curd meat.

Dear, you can follow these steps to make a delicious bean curd pork. 1.Soak the bean curd meat in clean water for half an hour; 2.

Blanch the soaked bean curd meat in a pot of boiling water and cook until the surface is white; 3.Put the blanched bean curd meat into a pot of clean water and cook until the bean curd meat is soft; 4.After cooking, remove the bean curd meat and soak it in the cold sauce; 5.

Remove the bean curd meat, stir in the green onion, ginger and garlic, pour in the refined salt, vinegar, sugar, oyster sauce and mix well, and serve.

Can you elaborate on that a little bit more?

Okay, dear, or follow the following method Ha 1First of all, cut the meat into thin slices, and the amount of water should not be too much, so as not to affect the texture of the bean curd. 2.

Put the cut meat slices into a plastic bag, add salt, monosodium glutamate, soy sauce and other seasonings, stir well, and marinate for about 15 minutes, so that the moisture in the meat slices can fully penetrate into the seasoning, and the marinated meat slices will taste more tender. 3.Put the marinated meat slices into the simmering pot, add an appropriate amount of water, simmer slowly over low heat, stir well, and simmer the soup into a thick sauce.

4.Put the roasted meat slices into the casserole, add a small amount of cooked rice noodles, oyster sauce, chopped green onions, minced ginger and other seasonings, stir well, and slowly fry over low heat until the meat slices are soft and rotten.