How to fry meat to make it easy to carry when you want to go out?

It is necessary to consider the ease of portability, and even more importantly, the shelf life should be about one month.

Therefore, spiced beef jerky is highly recommended. The production method is very simple, fresh beef is marinated with salt and five-spice powder for three hours, then a pot of water is raised, grass fruit cinnamon pepper is added, star anise angelica angelica leaf dried chili pepper is added, salt drum oil dark soy sauce sugar, marinated for three hours.

Pick it up and dry it, tear it into strips, fry the beef jerky in camellia oil in a hot pan, and canned it when it is cold.

It is a good choice when it is a snack and a dish.

It's hot right now. It is definitely not appropriate to take out the stir-fried meat. I think it's still lean meat.

Stir-fry it, or eat the main city shredded pork noodles after eating, and then go out. You can take some fried fish out to eat. You can also bring some others, not necessarily barbecue.

But now it's not good to bring barbecue and stir-fried meat on this hot day, and you can bring instant noodles when you go out. Or ham sausage.

How to fry meat to make it easy to carry when you want to go out? If you want to go far away, you should buy pork belly and fried dried radish, and fry the pork belly dry. Stir-fried dried radish is easy to carry.

If you want to go out to carry fried meat, you can fry the fried meat well and seal it with a sealed jar later. This makes it easier to carry. And it is also kept for a little longer.

Go out to make meat foam chili peppers, which can be easily carried, with dried chili peppers.

The meat fried in the long away house is salty and salty, and it is not easy to spoil if it is salty.

It is best to wear something like this when you go out and it is vacuum-packed, which can extend some of the shelf life.

How many days are you going to fry it?

Otherwise, you can match it with fried meat.

In principle, it is better to combine meat and vegetables.

If you want to carry fried meat when you go out, you can make the fried meat first, and then put some ice packs in the fried meat to refrigerate.

You can fry it and put it in cans and bottles. This makes it easy to carry. It is not returned yet, and it is not easy to break.

With this, you can put the meat in a sealed crisper after frying it, and you can take it with you.

If you want to go far away, I think it is still inconvenient to fry meat, it is easy to spoil, and it is more convenient to make a jar of meat sauce by yourself.

Nowadays, pork is called a common ingredient in our daily life, and if we don't eat some meat every day, we always feel that something is missing. Some pork will be added to many dishes, which will be fried and fragrant, which is very appetizing and delicious. But sometimes the pork we fry does not taste particularly delicious, and sometimes the fried pork is either chai or tastes fishy.

Many friends say that fried pork should come out in advance, so how to make pork delicious?

In fact, if you want to fry the pork to be tender and not firewood, and there is no fishy smell, you also need to master a few tips, do these steps before frying pork, the fried pork is not fishy and not firewood, and the taste is tender and delicious. When stir-frying meat, keep in mind 3 tips, no matter what kind of meat you fry, it will be fragrant and tender, delicious and enjoyable

Marinating meat is a very important step when stir-frying meat, we put the cut meat in a basin, then add an appropriate amount of cooking wine, light soy sauce, starch, stir well, and finally beat an egg, grasp and mix evenly and marinate for about 15 minutes. It is best not to put salt when marinating meat, salt can force out the original moisture in the meat, so that the taste of the fried meat is easy to get firewood, and the light soy sauce contains a certain salt taste, so you can marinate it with light soy sauce. Add an appropriate amount of starch and an egg to make the meat more tender and the taste of the fried meat better.

Many friends say that it is easy to stick to the pan when stir-frying meat, which directly destroys the finished dish. Heat the pan with cold oil, add the marinated meat, stir-fry, and stir constantly in the middle to prevent the meat from sticking to the pan. If you have a non-stick pan, it's best to use a non-stick pan.

Do these points, the pork fried at home is tender and delicious and not fishy, and the method is relatively simple, whether it is to make shredded pork with Beijing sauce, stir-fried meat with green peppers, shredded pork with fish flavor, etc., the dishes made are very delicious.

The first trick is to blanch the meat in a pan first. The second trick is to add a little light soy sauce, dark soy sauce, and salt to the meat, which can remove the fishy smell. The third technique is to stir-fry over low heat. This adds more flavor.

1. Generally, no matter what kind of meat you cut, it is nothing more than divided into two types: "top silk cut meat slices" and "shredded meat shredded with silk".

2. Generally, do not put salt in marinated meat, just put oyster sauce and soy sauce.

3. Add egg whites and cornstarch.

Fourth, the hot pan with cold oil does not stick to the pan, and the meat must be fried first when put into the pot, and then put other ingredients to fry together.

It is best to control the oil temperature of stir-fried pork at 60 70. In addition, you should choose to stir-fry quickly over high heat, and start the pan before the meat has completely lost its moisture, so that the meat will be tender and tender as soon as you bite into it, which is very delicious.

Point 1: Cut the meat along the texture when cutting it.

Point 2: Marinate meat with starch or egg whites. When it comes to marinating meat, it can be said that it is an indispensable step when cooking, so that the fishy smell in the meat can be removed, and the meat will be more flavorful, and the taste will be more sufficient.

Point 3: Stir-fry the marinated meat over high heat. In fact, many people are afraid that the fried vegetables will not be cooked when they are fried, and they will have diarrhea after eating, so they will fry for a long time in many times, so that the water in the dishes will lose a lot, and the taste will be relatively heavy.

Cut the meat into what you want, generally slices or strips, after cutting, use a container to pack, in a little water, catch, until there is no water, and then put some powder, what sweet potato powder, potato powder, pea flour can be, after putting it well, let the meat evenly stained with powder, the pot is heated, wait for the pot to heat up, pour oil after the pot is hot, wait for the oil to heat and then put the meat, wait for a while they will break up, stir-fry a few times, put in the dishes you want to fry, stir-fry, salt monosodium glutamate, put on the plate.

What kind of meat are you stir-frying, if you fry a small stir-fry, heat the pot, then put the oil, put the meat in it and stir-fry, stir-fry the dry point, and then put the dark soy sauce on salt, monosodium glutamate, and it's OK.

Aijia cooking tips: 1Stir-fried pork with celery and meat is a home-cooked dish with celery and meat as the main ingredients, and it is also accompanied by red peppers.

2.Blanching celery with a few drops of oil can prevent the celery from discoloring. 3.

Stir-fry quickly over high heat for a crispier texture.

The home-cooked practice of fried meat with onions, the onions are crisp and tender, the meat slices are fresh and tender, and the meat slices are not firewood, and you are too appetizing to teach you to make delicious onion fried meat, the steps are detailed and easy to grasp, and there are zero failures.

Compressed biscuits, instant noodles, bread, tofu, milk pickles and other non-perishable and convenient dry foods.

Wash the pork, cut it into slices of about 3 mm, mix the chicken powder and starch into the meat slices, grasp it well, and marinate for 10 minutes, which can be fragrant and tender. Here's how to do it:

Ingredients: pork, bitter gourd, chicken powder, ginger, garlic, salt, sugar, oil, starch.

1. Prepare bitter gourd, pork, chicken powder, starch.

3. Wash and remove the bitter gourd, cut it in half longitudinally, cut it into thin slices, wash the ginger and garlic, and cut it into minced pieces for later use.

4. Boil water in a pot, blanch the chopped bitter gourd in the pot for 30 seconds, drain and set aside.

5. Put oil in the pot and heat it until it is 60% hot, add the meat slices and fry until it changes color and breaks off, and then put it out for later use. The marinated meat slices with chicken broth will be very smooth when stir-fried.

6. Heat a little oil in the pot, pour the blanched bitter gourd into the pot, add salt and sugar and stir-fry evenly.

Stir-fried pork wants to be tender and smooth way:

1.Starch method.

After the meat slices are cut, pour in an appropriate amount of starch and grasp it well, let it sit for about 15 minutes and then fry it in the pot, the fried meat is very tender and not greasy.

2.Brine method.

Frozen pork can be thawed with a high concentration of brine to make the meat tender when it is ready.

Note: Frozen pork cannot be thawed with hot water. Defrosting with hot water will cause the pork to lose some of its protein and flavor substances, and will also form propionaldehyde, which is a strong carcinogen.

Choosing to thaw frozen pork in brine can shorten the thawing time and keep the pork tender.

3.Add egg whites.

First cut the pork into shredded meat or meat slices, then take an egg, knock a small opening, let the egg white flow out, drip in the bowl containing the meat, stir evenly and let it for about ten minutes, and then fry it in the pot, the fried meat will be tender and smooth.

4.Cooking Oil Act.

In the shredded pork, add a spoonful of cooking oil and mix well, let it sit for a few minutes and stir-fry, which can also solve the problem.

Pork is the most meat we usually eat, it is rich in nutrients and contains a lot of nutrients that are beneficial to the body, so there are many benefits of eating pork often. Compared with the usual white pork, the nutrition of black pork is more prominent, and the content of four amino acids that play a key role in the flavor of the meat: threonine, alanine, glutamic acid and lysine and cysteine, black pigs are significantly higher than landrace pigs and other exotic pig breeds.

Black pork is rich in iron, protein and vitamins, which are nutrients that are extremely lacking in modern people who advocate dieting, especially the cholesterol content and fat are lower than ordinary pork, and black pork is still much lower in fat.

The "whole protein" contained in black pork can help repair human tissues, and regular consumption of black pork can provide balanced and healthy nutrients, so that modern people can still obtain minerals, vitamins and protein in their diet. Compared with ordinary pork, it is not difficult to find the advantages of black pork, and these advantages are often far inferior to ordinary pork.

Here are 8 tips on how to fry pork, which will definitely be used during the New Year, come and collect it.

1. Starch thickening:

Mix the starch into the meat slices and cook it so that the pork is smooth and tender.

2. Seasoning: Before stir-frying the meat, mix various sauces in the meat slices, add some cold water and starch to thicken, and quickly stir-fry after the oil is hot, and you can fry the tender pork.

3. Add beer:

Add some beer to dilute the starch and mix it on the meat slices, when the enzymes in the beer take effect, the meat protein will slowly break down, thereby increasing the tenderness of the meat slices, in fact, this method is the most suitable for beef.

4. Boiling water:

Before frying the meat slices, blanch the meat slices in boiling water, and remove the meat as soon as it changes color slightly, so that the frying time is short, and the taste will be more tender.

5. Hot pan oil brush:

Heat more oil in a hot pan, and then immediately stir-fry the marinated meat slices on high heat, so that the fried meat is not easy to stick to the pan.

6. Add some cold water when stir-frying meat

Stir-fry the meat slices until they change color, add a few drops of cold water to let the oil burst for a while, and then add seasonings to continue stir-frying, and the fried meat slices will taste just right.

7. Add vinegar: A few drops of vinegar before cooking, and the taste of the meat slices will be very different.

8. Salt should not be added too early:

When stir-frying meat, it is better to add salt later than earlier. Adding salt late shortens the time of action of salt on the meat slices, reduces the dehydration of the meat slices, (dehydration is the main reason for the aging of the meat) and at the same time should be fried on high heat to keep the meat slices fresh and tender.

Today's farmhouse stir-fried meat, let's make it together if you like.

Pork knuckle, beat in four eggs, stir-fry, cut into cubes, add green onions, chili peppers and stir-fry until fragrant, salt, Lao Gan Ma.

Stir-fry the bean paste until fragrant, stir-fry the meat and add some chili peppers.

The farmhouse stir-fried meat will be delicious as soon as you look at it.

Stir-fry the meat in the farmhouse, slice it with hard ribs (pork belly), blanch it with boiling water first, blanch thoroughly, and control the water;

Put oil in the pot, stir-fry the meat slices, stir-fry thoroughly, and stir-fry until fragrant;

If you want to be delicious, you should put some kimchi dishes, such as: pickled peppers, kimchi, sauerkraut, etc., stir-fry until fragrant;

Pay attention to the amount of salt in seasoning, if the kimchi is salty, the salt will be less;

Try to put little or no soy sauce, or put some light soy sauce;

Finally, before removing from the pot, put some green garlic segments and stir evenly.

Points to note: Blanch the meat, stir-fry thoroughly, put kimchi, put green garlic, and put little or no soy sauce.

Other side dishes are casual.

Ingredients: 2 pieces of pork belly.

Excipients: 5 red peppers, 9 green peppers.

Seasoning: appropriate amount of salad oil, 4 grams of salt, 5 cloves of garlic, appropriate amount of dried chili pepper, 5 grams of cooking wine, 5 grams of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of starch, 3 shallots, 1 teaspoon of sugar, a little broth.

1. Preparation work: peel and dice garlic; Wash the red and green peppers and dry red peppers, remove the stems, remove the seeds, and cut into rings; Wash the shallots, remove the shallots, and finely chop them; Cut the pork belly into thin slices and set aside.

2. Heat the wok and fill the oil, stir-fry the meat slices until the skin is fragrant and the oil is released, and the meat slices are put out for later use.

3. Leave the bottom oil in the pot, stir-fry the diced garlic cloves, stir-fry the red and green peppers, stir-fry until the pepper skin is slightly wrinkled and peeled, and fry with a little salt and stir-fry the dry pepper rings until fragrant.

4. Stir-fry the pork belly slices together with the red and green.

5. Spray a little cooking wine in the pot, add an appropriate amount of white sugar, salt, light soy sauce, dark soy sauce, and 1 tablespoon of homemade mixed soy sauce (please see here for the method) and stir-fry evenly, and add 2 tablespoons of stock in stages.

6. Add 2 teaspoons of corn starch and water to make corn starch water, stir-fry the ingredients in the pot to taste thoroughly, add corn starch to thicken the thickener, sprinkle the minced green onion into it and stir-fry twice before starting the pot.

Cooking tips.

Two points to "refine" a plate of delicious farmhouse fried meat:

1. Delicious fried meat, green peppers, red peppers, dry red peppers, all of them are indispensable, there are subtle differences in the "spicy" of the three kinds of peppers, some are slightly sweet, some are strong in the flavor, some are spicy and crispy, and the "spicy" of the three in one is layered on top of each other, and the taste is endless.

2. The heat is also particular, the pork belly slices must be stir-fried until the oil comes out, and the burnt fragrance is transparent and slightly rolled and then stewed, and the finished dish is not greasy but fragrant. The same goes for chili peppers, it is necessary to simmer a few more times, and stir until the skin is oily and foaming and wrinkled, so that the unique "green" taste of fresh peppers can be removed, and the finished dish is not astringent but only sweet.