How to make mustard meat sauce, how to make mustard shredded meat?

Let's talk about the mustard meat sauce, the mustard is washed with water first, otherwise it will be too salty, and then chopped into minced pieces, then prepare some minced garlic, and the cucumbers are also minced.

2.Put a little oil in the pot, first stir-fry the minced meat, then add the minced garlic and stir-fry until fragrant, and then add the minced mustard and stir-fry.

3.Then put the sauce, the sauce can come according to the preferences of each family, I put a kind of Thai sauce, it tastes more like a kind of sand tea sauce, and then put some sand tea sauce, sugar, stir-fried, add some water.

4.Stir-fry for about 5 minutes, then add a little oyster sauce, stir-fry well, turn off the heat, then put cucumbers, and stir up.

5.Then it's underneath, take it out and mix it with the meat sauce. ~

Ingredients: mustard, minced garlic, cucumber, oil, minced meat, sauce, sand tea sauce, sugar, oyster sauce.

If the mustard is too salty, soak it in cold water for a while, then squeeze out the water before mincing it.

Material. 300g ground pork, 1 2 cups minced light mustard, 4 tbsp minced cucumber, 1 2 cups minced garlic, 1 2 cups hoisin sauce, 1 tbsp wine, 1 tbsp sugar, 3 tbsp oyster sauce, 1 2 tsp white pepper, 1 2 tsp salt, 1 1 2 cups water.

Method. 1.Stir-fry the ground pork until fragrant, then add minced garlic and hoisin sauce to taste, add seasoning 2 in order, and cook until the water is slightly dry.

2.Because the cucumber will come out of the water, just mix it into the sauce from recipe 1 before eating.

3.When the noodles are eaten, you can mix in an appropriate amount of sesame oil and chopped green onions to add flavor.

First of all, prepare four taels of tenderloin and half a catty of shredded mustard. Slice the pork tenderloin into thin slices and cut them into small pots, add a little cooking wine, a little salt to increase the base taste, a little white pepper to increase the flavor, and finally add a little starch to grasp and marinate for a while.

Tenderloin starched.

Next, put the shredded mustard into a bowl and soak it in water for a while, so that the shredded mustard will not be too salty. Chop the shallots, ginger and chives for later use.

Green onions, ginger, chives.

Heat the pot and add the cooking oil, wait for the oil to be heated to 50%, then add the shredded meat and stir-fry, and the shredded meat can change color.

Stir-fry the shredded pork.

Then put a small amount of cooking oil in the pot, put in the ginger and shallots (put the ginger first and then the green onion, so as to avoid the ginger has not been fried out of the fragrance, but the green onion is fried) and fry until fragrant, add the mustard shreds and stir-fry, cook a small amount of cooking wine and soy sauce along the side of the pot, add shredded meat and stir-fry, pour in water, add chicken powder, monosodium glutamate, and pepper to enhance the flavor and fragrance. After boiling, add a little water starch and set aside.

Next, you can boil the noodles in boiling water

Put the boiled noodles into a bowl, pour the previously fried mustard and shredded pork soup, add a little sesame oil, a little chives, a boiled egg, and a bowl of fragrant mustard and shredded pork noodles.

Mustard and shredded pork noodles.

Mustard and shredded pork noodles are a traditional noodle snack with a salty and fragrant taste, which is popular in the Jiangnan region. It is mainly made of lean meat, mustard, green onions, and a reasonable amount of ramen, so I will share the recipe with you today, and you can make it at home when you are idle! Ingredients:

50g shredded mustard, 30g shredded pork, 2 minced garlic, 1 minced red pepper, 15g chopped green onion, 1 noodle, 50g pork ribs, 40g Chinese cabbage, a little white powder, 1 tablespoon sugar, 1 tablespoon soy sauce, a little white pepper. 1. Rinse the shredded mustard with water to remove the salty taste, and then grab the marinated shredded pork with a little white powder and soy sauce; Turn on medium heat in a frying pan and stir-fry the shredded pork for later use. 2. Turn on medium heat in another oil pot, stir-fry the minced garlic until golden brown, add the minced red pepper and stir-fry until the aroma comes out, then add shredded mustard, white pepper, sugar and shredded pork and stir-fry for about 2?

For 3 minutes, wait for the ingredients to be slightly charred. 3. Pour the pork ribs into boiling water, boil for about 1 hour, and then blanch the washed cabbage, about 2?Turn off the heat in 3 minutes.

4. Boil a pot of water, put in the noodles after the water boils, cook for about 3 minutes, pick up the bowl and add the broth and cabbage, and finally put the mustard, shredded meat, sprinkle with a little green onion to complete.

Material. Ingredients: 2 packets of shredded mustard, 100 grams of pork tenderloin, 5 shiitake mushrooms, half a green onion, 2 slices of ginger.

Seasoning: 1 tablespoon water starch, 1 teaspoon white pepper, 1 teaspoon cooking wine, 1 teaspoon sesame oil, 1 2 tablespoons light soy sauce, 2 teaspoons sugar.

Method. 1. Soak the shiitake mushrooms in cold water and wash them, cut them into shredded mushrooms, shred green onions, and shred ginger.

2. Shred the pork loin, grasp well with water starch, cooking wine and light soy sauce, and marinate for 15 minutes.

3. Rinse the mustard shreds and drain.

4. Pour some oil into the pot and heat it until it is 50% hot, add shredded green onion and ginger and stir-fry until fragrant.

5. Stir-fry the shredded meat to change color.

6. Add shredded mushrooms and turn for one minute, add shredded mustard and stir-fry slightly, add sugar to taste, and pour sesame oil into the pan.

Mustard shredded meat to achieve mustard, generally bought mustard is very salty, you have to grow a little bit, if it is particularly salty and salty, you need to cut the shreds and soak out the salt.

Then the onions, ginger and garlic shredded meat are ready, and then stir-fried. Top with the soaked mustard shreds. Just fry it together.

First prepare the green onions, ginger and garlic, cut the meat into shreds and fry it in the pan, then put the mustard, and then stir-fry, and that's it!

Preparation of mustard shredded meat.

First of all, prepare fresh pork. Then the sauerkraut is ready, and you can choose to marinate it yourself, or you can choose to buy it in advance. If you want to marinate it yourself, you need to prepare a small jar, then buy cabbage or some other dishes that you like to eat, then cut and clean them, and then dry them.

After drying, spread the cabbage to the bottom of the jar, then sprinkle with salt, sprinkle with vinegar, sprinkle with all the condiments, then spread a layer of cabbage, then sprinkle with condiments, and so on each layer. What's so good after that, just put it on the pickle, and then when the time is up, you can eat it. Be sure to pay attention to the process of making anhydrous and oil-free.

Then, after the shredded meat is cut and cut, the shredded meat is put into the cooking oil for stir-frying, after stir-frying, add green onions, ginger and garlic, pour in the shredded meat, and then stir-fry after it is done! Put the cabbage into the finished sauerkraut, then put it in and stir-fry, and add water to reduce the juice after stir-frying.

The nutritional value of both mustard and shredded meat is very high, which can meet the various nutritional needs of the human body, and it is understood that there are as many as 17 kinds of amino acids that can be directly absorbed by the body in the simple mustard.

In addition, protein, carotene, a variety of minerals and dietary fiber, which are essential for human development, can be directly absorbed by the body and can also help improve indigestion. Compared with other ingredients, mustard has the effect of helping us** and protecting the liver at the same time.

Meat food contains a variety of mineral elements and vitamin B groups contained in all meat products, which can help replenish the salt consumed by the human body in large quantities, and are also some essential raw materials for the production of gastric acid.

Raw materials: 200g lean pork; 150g mustard; or 1 4 turnips; chives and shallots; 1 4 teaspoons salt; 1 teaspoon cooking wine; 1 teaspoon starch; 1 tablespoon of water; 1 tablespoon cooking oil; a pinch of chicken bouillon; 1 teaspoon of coarse chili powder (if you like spicy, you can put more).

Method: Shred the lean meat (slice it first, then shred), don't cut it too finely, but don't cut it too thickly, otherwise it will affect the taste. Add salt, cooking wine, starch and water; Grasp the batter with your hands and marinate for 20 to 30 minutes;

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Cut the mustard into shreds, wash it with water and soak and marinate for 20 to 30 minutes;

Rinse the soaked mustard shreds again and squeeze out the water for later use;

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Shred the carrots and cut the chives into sections; Put oil in a pan, add shredded carrots and fry until soft.

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Add the shredded pork and continue to stir-fry over high heat until the shredded meat changes color;

Add shredded mustard and stir-fry evenly;

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Add paprika; Stir-fry evenly;

Add a little chicken essence and stir-fry evenly;

Finally, add the chives and stir-fry evenly.

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How to stir-fry shredded pork with mustard?

1. Wash and cut the mustard into strips, wash and shred the lean meat, shred the ginger, wash and cut the coriander.

2. Soak the chopped mustard in water for 15 minutes, remove and drain for later use.

3. Heat the wok and pour the oil, stir-fry the ginger until fragrant, add the shredded meat and stir-fry until cooked.

4. Add the mustard, add dark soy sauce and oyster sauce and continue to stir-fry.

5. Finally, add salt to taste, and sprinkle with coriander before cooking.

The shredded pork mustard is simple to make, and it is a dish that goes well with rice.

This is a very good dish, I used to eat mustard and shredded pork noodles, today we have a "mustard shredded pork", eat this dish really need to prepare some rice. Today's dish, salty and umami delicious, like spicy can add more chili peppers, don't look simple, but you still have to master the trick, how not to collapse, how to get rid of the salty taste of mustard, in the article Bao Ma is ** and tell you!

Ingredients: 3 servings.

200 grams of mustard.

Pork (lean) 108 grams.

Accessories. 2 cloves of garlic, 3 slices of shredded ginger, 2 green and red peppers, half a shredded green onion, 1 tablespoon cooking wine, 1 tablespoon light soy sauce, appropriate amount of vegetable oil.

Accessories. Step 1

Prepare your ingredients. Step 2

Cut the mustard into shreds, put it in a basin of warm water and scratch it repeatedly to remove the salty taste, wash and control the water for later use (the best way to remove the salty taste is to scratch it repeatedly).

Step 3: Shred the meat, green and red peppers, garlic, green onions and ginger.

Step 4: Put shredded meat into a bowl, add light soy sauce, cooking wine, and shredded ginger, mix well and marinate for a few minutes (flavorful and tender).

Step 5: Heat the pan with cold oil, add the shredded garlic and simmer over low heat to bring out the fragrance.

Step 6: Pour in the marinated shredded meat, stir-fry until the shredded meat turns white, and pour the shredded meat and oil into a bowl for later use.

Step 7: Put in the shredded mustard and simmer over low heat to remove the water (so that the finished product will not collapse).

Step 8: Pour in the shredded meat and oil and stir-fry.

Step 9: When the mustard shreds are oily, add the green and red pepper shreds and green onion shreds and stir-fry over high heat.

Step 10: Shredded green and red peppers are slightly wilted, immediately turn off the heat and remove from the pot.

Finished product drawing. Cooking skills.

1. Marinate the shredded meat in advance, and it is not hard and flavorful.

2 Dry stir-fry the mustard shreds, and the finished product will not collapse and will taste better.

3 The way to remove the saltiness of mustard is to cut it into shreds, put it in warm water and grasp it repeatedly with your hands, grab it for a while, and taste it yourself to grasp it.

Mustard should be sliced and soaked in water beforehand, (I was afraid of saltiness, so I soaked it overnight and made it the next day.) After soaking the excess salty mustard, cut into shreds and wring out the water for later use.

Pour an appropriate amount of cooking oil into a hot pan, then add minced garlic and dried chili peppers and stir-fry until fragrant.

Then add the shredded meat and stir-fry

After the shredded meat is fried until it is seven or eight ripe, add the shredded mustard and stir-fry.

Add the sugar. Add sesame oil and soy sauce and stir-fry evenly until cooked.

Finally, add an appropriate amount of sesame seeds and stir-fry evenly.

Remove from heat and serve.

Material. Some mustard, some black fungus, 200g of shredded pork and plum meat, three garlic, two tablespoons of soy sauce, one tablespoon of wine, one teaspoon of sugar, and a little monosodium glutamate.

Method. 1. Soak the mustard in water and wash it, wash the black fungus and cut it into shreds, and mince the garlic. Wash the shredded meat and marinate in the marinade for half an hour.

2. Heat the pan, pour in a little olive oil, put the shredded meat and fry it until it changes color, then put it aside, pour some oil into the original pot, fry the minced garlic, put the fungus and mustard to fry, pour back the shredded meat and stir-fry together, add seasonings and stir-fry well.

It takes about 3 hours to marinate the meat, wash the mustard shreds with water, pick off the thick stalks or those that are too hard, drain them and set aside them to add 20cc of oil, fry the meat slices until they change color, add the mustard shreds and stir-fry, add hot boiling water and boil, turn to low heat, cook for about 10 minutes, and even the mustard is full of meat and mix in garlic sprouts. If you like the soup, put more water to try to taste it, and add some salt.

Mustard and shredded pork topped with rice.

Seasoning: 200g of tenderloin150g mustard; 100g of green pepper200 g of rice

Seasoning: 2 g of saltMSG 3gAppropriate amount of starch water.

Method Cut the meat into shreds, put some starch and stir well with some cold water, and cut the mustard and green pepper into shreds.

2: Heat oil in a wok, add the prepared shredded meat, stir-fry quickly with a spatula for a short while, put in the pan and set aside, leave a little oil in the pan, add the green pepper and stir-fry for a short time, then add the shredded mustard. Stir-fry the shredded meat together and add salt 5 and monosodium glutamate.

3: Put the freshly simmered rice on a plate, pour the shredded mustard meat on top of the rice, and serve.

Ingredients: 1 mustard.

Pork loin 150g

Green onion 5g mustard shredded meat preparation.

Soak the mustard in water for more than 2 hours (to reduce the salty taste), remove and drain the water and cut into shreds;

Finely chop the green onion, shred the tenderloin, add 2 teaspoons of cooking wine, 1 2 teaspoons of salt, 1 teaspoon of light soy sauce, 1 teaspoon of starch and 1 teaspoon of cooking oil and stir well;

Put oil in the pot, add chopped green onions and stir-fry until fragrant, put the tenderloin and fry until it changes color, add shredded mustard and stir-fry for 2 minutes.

Tips: 1. The soaking time of mustard can be adjusted according to your own taste and different uses;

2. The mustard itself has a salty taste, so there is no need to put salt in the stir-frying process.

How to make stir-fried shredded pork with mustard:

Ingredients: 100 grams of mustard, 150 grams of lean pork, 2 coriander, 1 red pepper, 1 green onion.

Cooking seasoning: 2 cloves of garlic, 5g light soy sauce, 2g chicken essence, 2 dried chilies.

Cured meat seasoning: 2 tablespoons of water, then add 1 gram of salt, 1 gram of Sichuan pepper noodles, 5 grams of cooking wine, 5 grams of light soy sauce, 5 grams of oyster sauce, 2 grams of starch.

Cooking steps: Step 1: First we wash the lean pork, then cut the shreds that are the thickness of chopsticks and 4-5 cm long, and then put them in the prepared large bowl.

Step 2: Then we start seasoning, first add 2 tablespoons of water, then add 1 gram of salt, 1 gram of Sichuan pepper noodles, 5 grams of cooking wine, 5 grams of light soy sauce, 5 grams of oyster sauce, and 2 grams of starch.

Step 3: We start to grasp and knead with our revolutionary little hands, so that the lean pork can fully absorb the seasoning and water, and finally put two spoons of vegetable oil, stir it to lock in the moisture, and at the same time prevent the shredded meat from sticking when frying, and then marinate for 10 minutes.

Step 4: Cut the mustard into slices first, then cut into shreds with the thickness of the shredded meat, put it in a prepared large bowl, and soak it in water for 10 minutes, mainly to soak off the excess salt of the mustard to prevent it from being too salty.

Step 5: Cut the prepared garlic into small pieces; Cut part of the green onion into shreds, and part into chopped green onions; Red pepper seeded and shredded; Cut the parsley into inch pieces; Shred the dried chili peppers as well; Then put them on separate plates for later use.

Step 6: Take out the soaked mustard shreds, wash them twice, then squeeze out the water and put it on a plate for later use.

Step 7: Put a little more oil in the wok, then put the shredded meat in the pan with cold oil, mainly to prevent the shredded meat from sticking to the pan, and then turn on medium heat to make the shredded meat slippery, fry and serve it out for later use.

Step 9: After the seasoning is stir-fried, pour the mustard inside, turn on high heat and stir-fry quickly, fry the water vapor of the mustard, and fry until the mustard shreds begin to turn a little white.

Step 10: Then pour in the fried shredded meat, put in 5 grams of light soy sauce, 2 grams of chicken essence, 2 grams of sugar, and pour the shredded chili peppers, green onions and coriander into it at the same time, turn on the high heat and quickly stir-fry evenly, so that the seasoning can be fully melted, and finally turn off the heat and put it on the plate!