How to make shredded pork with home style Beijing sauce? How to make shredded pork with homemade Bei

Share the recipe of shredded pork with Kyoto sauce.

Ingredients: 300 grams of pork loin, 2 tofu skins, 3 4 green onions, half a bag of sweet paste, 1 spoon of sesame oil, 1 spoon of sugar, cooking wine, egg white, soy sauce, appropriate amount of starch, a little shredded ginger.

Method: 1. Cut the pork loin into thin strips, pour in a little starch, soy sauce, cooking wine, half an egg white and stir well, marinate for 30 minutes;

2. Secret sauce: Pour the sweet noodle sauce into a bowl, add sugar and sesame oil and stir well;

3. Wash the tofu skin, put it in the steamer with the mixed sweet noodle sauce, steam for 5 minutes and set aside;

4. Use only the green onion white, cut into thin strips, cut the steamed tofu skin into small squares, and put it on a plate;

5. After the pot is hot, pour oil, pour in the marinated shredded meat, quickly cut it apart, and fry until the shredded meat changes color and is served;

6. Leave a little base oil in the pot, add a little shredded ginger, pour in the steamed sweet noodle sauce, add a little soy sauce, stir-fry well, pour in the fried shredded meat and stir-fry;

7. Wait until all the shredded meat is evenly dipped in sauce and then remove from the pan.

8. When eating, you can eat directly with shredded green onions, or you can use tofu skin to roll up shredded green onions and shredded meat together to eat.

Tips: 1. When cutting meat, first put the meat in the refrigerator to freeze it slightly harder and make it easier to cut;

2. Sweet noodle sauce and soy sauce have a salty taste, so you don't need to add salt. If the mouth is heavy, add a pinch of salt according to taste;

3. Add a little sugar and sesame oil to steam the sweet noodle sauce in advance to make it taste better. If you are troublesome, you can skip the steaming step, and mix the sesame oil and sugar and leave it for a while.

How to make shredded pork in Kyoto sauce? Shred the chicken breast, add cooking wine, salt and pepper, egg starch, prepare sugar in a bowl, light soy sauce, dark soy sauce, bean paste, sweet noodles, soy sauce, starch, fry the vegetable roll tofu in the oil pan, insert a toothpick, and pour the sauce. ，

How to make shredded pork in Kyoto sauce? Prepare the tenderloin, shredded cucumber, light soy sauce with dumpling skin sweet noodle sauce, sugar, add a little salt to the meat, a spoonful of cooking wine, a spoonful of starch, an egg white, marinate for 20 minutes, and then fry in the pan.

Shredded pork with Beijing sauce is a famous snack in Beijing, which belongs to Beijing cuisine; The dish is made with lean pork as the main ingredient, supplemented by sweet noodle sauce, green onions, ginger and other seasonings, and is cooked with "sauce burst", one of the "six explosions" unique to northern cooking techniques.

This is the shredded pork in Beijing sauce, which is super smooth and tender, delicious and delicious!

The shredded pork in Kyoto sauce is delicious and delicious, and you can make it together at a glance.

The preparation of shredded pork cakes with Kyoto sauce.

The shredded pork in Kyoto sauce is so simple.

Method: First slice a little green onion, slice the ginger and pat it loose, add water to the bowl and soak it into green onion and ginger water for later use.

Shred the green onions and set aside at the bottom of the plate.

Cut the meat into shreds, put a pinch of salt, egg white, cornstarch, a little water and mix well .........Heat oil in a wok, fry the meat until the surface turns white, and then remove the shredded meat ......Leave a little base oil in the pan, add the yellow sauce and stir-fry well, it will generally stick together, but it's okay.

Pour in the soaked green onion and ginger water, stir well, then the sauce will become a sauce, then add sugar, and reduce the juice over high heat.

At this time, pour in the fried shredded pork and stir-fry a few times to let the shredded meat dip in the sauce.

Put the shredded meat on top of the shredded green onion and .........start eating

Another approach. Material:

Ingredients: Pork tenderloin.

Excipients: 1,000 sheets, egg white (egg white), green onion white.

Shredded pork in Kyoto sauce. Seasoning: sweet noodle sauce, white sugar, starch, salt, cooking wine, dark soy sauce.

Method. 1: Prepare the materials.

2) Blanch the tofu skin in a pot to remove the beany smell.

3: Put cold water over the water.

4: Cut into square pieces.

5) Shred green onion.

6: Standby. 7) Sliced tenderloin.

8: Re-shred.

9: Ready. 10) Add 30g egg whites, 1 tsp starch, a pinch of salt, 1 tsp cooking wine, 1 tsp dark soy sauce.

11: Stir well.

12: Stir-fry over high heat.

13) Add 4 tablespoons of sweet noodle sauce and 1 teaspoon caster sugar and stir-fry well.

14) Pour in shredded pork.

15: Stir-fry well.

Tips: 1: The tenderloin can be frozen in advance, and it will be easier to cut it again.

2: Be sure to blanch the tofu skin to remove the beany smell.

3: Sweet noodle sauce and soy sauce have a salty taste, no need to put salt, if the taste is heavy, you can put less.

Shredded pork with Beijing sauce is a famous snack in Beijing, which belongs to Beijing cuisine; The dish is made with lean pork as the main ingredient, supplemented by sweet noodle sauce, green onions, ginger and other seasonings, and is cooked with "sauce burst", one of the "six explosions" unique to northern cooking techniques.

Material:Ingredients: 250g pork tenderloin;

Excipients: appropriate amount of oil, appropriate amount of salt, 2 tablespoons of sweet noodle sauce, 1 tablespoon of tomato paste, oyster sauce or half a tablespoon of soy sauce.

Shredded pork in Kyoto sauce. Add water starch and cooking wine to the shredded meat, grasp it evenly, let the water absorb into the shredded meat, and then marinate for 20 minutes; Cut the white part of the green onion into thin strips and set aside on a plate.

Sweet noodle sauce, tomato sauce and oyster sauce mix the three sauces evenly and set aside;

After the shredded meat is marinated, a little cooking oil should be poured into it and mixed well before frying, so that the fried shredded meat is more tender.

When the oil pan is heated to 4, add cold oil, then quickly add shredded meat and fry until it changes color, remove and set aside.

After the shredded meat is served, pour a little oil into the pan and heat it slowly until the oil temperature is reached, that is, pour the sauce prepared in step 2 into the pan and slowly stir-fry over low heat until fragrant.

After seeing that the sauce and oil are mixed evenly and have a strong aroma, add the fried shredded meat;

Then add sugar, stir-fry the shredded meat, let the sauce evenly wrap on each shredded meat, and pour it into a plate with shredded green onions.

Beijing sauce shredded pork home-style practice, Beijing sauce shredded meat shredded meat cut into Beijing sauce shredded meat home-style method, Beijing sauce shredded meat shredded into thin strips, ginger and green onion cut into small pieces, dry tofu cut into small pieces, can be rolled into Congcong cut on one side of the long road row to heat the shredded lean pork from the pot and oil, add a variety of condiments, add oil and stir-fry, plus when the strong fried out, pour it on the plate.

Take a small piece of pork tenderloin or lean meat, slice it first, then cut it into shreds, add cooking wine, egg white, salt, starch, cooking wine, oil and stir evenly, cut the green onion into sections, cut into six centimeters square pieces, put hot water in it and soak it for a while, thousands of plates, the oil temperature is seven percent hot, add shredded meat, the shredded meat is white, take out the setback, start the pot again, the oil temperature is fifty percent hot, add sweet noodle sauce and fry fragrant, add water, chicken essence, and ingredients.

300 grams of lean pork, 10 grams of starch, 10 ml of water, 8 ml of cooking oil, 8 grams of oil, 5 grams of bean paste, 3 grams of salt 1. Put the pork in a bowl, add starch and water, stir and marinate for 15 minutes. 2. Put oil in a pot, add lean pork, and stir-fry. 3. Add oyster sauce, light soy sauce and salt, stir-fry over high heat to reduce the juice.

4. Put on the dried tofu, green onion and coriander. 5. Out.

The shredded pork with home-style Kyoto sauce is as follows:Ingredients: Pork loin, green onions, pasta, sugar, sesame oil sauce, oil, egg white, starch.

1. Cut the pork loin into thin strips.

2. Add salt, soy sauce, pepper, cooking wine, and cooking oil, stir well, and marinate for 20 minutes.

3. Remove the white green onion and ginger and cut into thin strips, cut into strips for later use.

4. Pour the sweet noodle sauce into a bowl, add sugar, sesame oil, green onion and ginger water and stir well.

5. Add egg white and starch to the marinated shredded meat and mix well.

6. Heat a little oil on the fire, pour in the marinated shredded meat, quickly break it up, and fry until the shredded meat changes color and comes out.

7. Leave the bottom oil in the pot, pour in the sweet noodle sauce and stir well.

8. After stir-frying well, pour in the fried shredded meat and stir-fry.

9. Wait until all the shredded meat is evenly dipped in the sauce, and the delicious shredded pork in Beijing sauce will be successful.

The preparation of the shredded pork with home-style Kyoto sauce is as follows:

Tools Ingredients: 250g pork tenderloin, 1 tablespoon of cooking wine, 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 2 tablespoons of sweet noodle sauce, 1 cucumber shredded, 1 green onion, 2 pieces of 1000 bean skin, pot, sesame seeds.

1. Wash and shred 250g pork tenderloin, add 1 egg white, 1 tablespoon of cooking wine, a little salt, white sugar, white pepper and starch, stir clockwise and starch, marinate for 20 minutes.

2. Heat the pan, pour in 3 tablespoons of cooking oil, fry the marinated shredded meat until it changes color, then remove the draft stuff and set aside.

Mix a bowl of cooking wine, 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, a pinch of water and 2 tablespoons of sweet noodle sauce.

4. Leave 1 tablespoon of bottom oil in the pot, pour in the sauce and stir-fry until fragrant. Stir-fry the fried shredded pork evenly until the soup is thick, then turn off the heat, and the shredded pork in the Beijing sauce is completed.

Shred the cucumber, shred 1 green onion, cut 2 1,000 pieces of bean skin into squares of about 10 cm, blanch and set aside.

6. Sprinkle with white sesame seeds and remove from the pan.

The home-cooked recipe for shredded pork in Kyoto sauce is as follows:

Ingredients: 250 grams of lean pork, 80 grams of green onions, an egg, 80 grams of sweet noodle sauce, 15 grams of sugar, 5 grams of ginger, 1 spoon of cooking wine, a little salt, a little starch, a little chicken essence, a little cooked white sesame seeds, plates, etc.

1. Prepare the ingredients.

2. Wash and shred the pork, put it in a bowl, add cooking wine, salt and starch, beat in the eggs and grasp the starch.

3. Pick and wash the green onions, take the white onions and shred them and spread them on a plate. Take a small amount of shredded green onion and ginger slices and put it in a bowl, add water, and soak the green onion and ginger water.

4. Put the pot on the fire, pour oil and heat it, add the shredded meat and jujube and stir-fry.

5. Stir-fry the shredded meat until 8 into a hood and put it out.

6. Heat oil in the original pot, add sweet noodle sauce and stir-fry slightly. When stir-frying the sauce, stir-fry over low heat.

7. Add green onion and ginger water, cooking wine, chicken essence and sugar, stir-fry the sweet noodle sauce constantly, and wait until all the sugar is melted.

8. When the sauce starts to become sticky, pour in the shredded meat and stir-fry constantly, so that the sweet noodle sauce is evenly wrapped on the shredded meat.

9. Put the fried shredded pork on a plate with shredded green onions and sprinkle some sesame seeds. The shredded pork in Kyoto sauce with a rich sauce is ready.

Summary. First of all, we prepare 300 grams of tenderloin, first slice it into thin slices, and then cut it into thin strips with a knife. Add salt, pepper, cooking wine, beat in an egg white and add a little water.

First of all, we prepare 300 grams of tenderloin, first burn the stupid slices into thin slices, and then change the knife and cut them into thin strips. Add salt, pepper, cooking wine, and then beat in an egg white and add a little water.

Then stir well, chain clear potatoes to let the shredded meat fully absorb the salt of the material, then add a little cornstarch, and mix along one direction without stopping. Grasp well with your hands, then pour in a little oil and marinate for 10 minutes.

A small section of Huangyun melon, cut into thin strips. A white section of green onion, cored and cut into thin strips. Then or stare at the thousands of pieces of blanching water, boil the side of the group in the pot, put 2 pieces of cold water into the water, blanching can remove the beany smell. After blanching, cut into cubes and set aside.

Flatten the garlic, a small piece of ginger, finely chop and put together with the minced garlic.

Prepare a plate and place the cucumber shreds and green onions on separate plates. One by one, the thousand sheets are folded into triangular blocks and placed on a plate.

Next, we put oil on the meat silky celery, heat the oil in the pot, when the oil temperature rises to three percent heat (Suiyuan low temperature), pour in the marinated shredded meat, quickly slide the oil (20 seconds), and pour out the shredded meat.

Leave a little base oil in the pot, pour in the minced ginger and minced garlic from the heat to fry the fragrance, pour in the sweet noodle sauce and seafood Lingfu old sauce, stir-fry quickly, pour in the cooking wine from the side of the pot (the amino acids in the wine are combined with sugar to form aromatic aldehydes to produce aroma), pour in a little water, add 2 grams of salt, 4 grams of sugar. Pour in 3 grams of dark soy sauce and quickly stir-fry to dissolve the seasoning.

Then pour in water starch, pour in the smooth shredded meat, pour in a little oil, and improve the color of the shredded meat.

Turn on the high heat, continue to stir-fry a few times, stir the sauce and shredded meat thoroughly, and then you can put it on the plate.