A sweet and sour delicacy like a cherry, how does cherry meat look good and delicious?

Cherry meat is more popular with ladies and children like a dish, mainly master two points, one, hanging starch, two, adjust sweet and sour juice, cut the tenderloin into thumb-sized dices, starch add an appropriate amount of diced meat under water and mix evenly, not too dry or too thin, the oil temperature is fifty percent hot under the pot to set the type, and then scoop up, wait for the oil temperature to seven or eight percent hot and then fry in the pot, leave a small amount of oil in the pot, add tomato paste, sugar, vinegar, a small amount of salt, monosodium glutamate, water starch, and then add the fried diced meat, this is the Northeast practice, There is also a famous dish in Sichuan is also called this, China is a vast land, each place has different practices, and the one that suits your taste is the best.

Wash the pork ribs, add water to the pot and boil until the skin of the meat is soft and take out, and then use a knife to cut the cross pattern on the skin, and the knife marks are as deep as the first layer of lean meat. Then put bamboo in the pot, put the meat skin down on it, add pork broth, green onion knots, ginger slices, refined salt, Shao wine and red yeast water, cover the pot for 30 minutes, add rock sugar and simmer over low heat until crispy, then add rock sugar to thicken over medium heat, take out the meat and remove the ribs, pick up the green onion and ginger, buckle the skin down into the bowl and pour the marinade, the bowl is covered and steamed in the basket for 5 minutes, take it out and pour it into the plate. At the same time, stir-fry the pea seedlings with vegetable oil, and surround the green pea seedlings on the edge of the plate, a plate is like a "cherry" freshly picked from the tree.

This dish is like red dates, the skin is rotten and the meat is crispy, and it melts in the mouth, and it is salty with sweet and sour.

Wash the pork belly and boil it to remove the blood and water, cut it into cherry-sized pieces vertically and horizontally on the skin surface with a knife (lean meat can not be cut), spread green onions and ginger in the wok, put the meat skin down on the ginger and shallots, add Shao wine, sugar, soy sauce, refined salt, water, cover and boil over a strong fire, cook on low heat for about half an hour, add red yeast rice flour to make the meat dark red, take it out and put it in a bowl, add the original juice soup, steam it in a steamer until it is crispy, add lard to the hot pot, put in green vegetables, add refined salt and monosodium glutamate, fry it out of the pot, and take the meat out of the steamer. Cover the plate, drain the marinade into the pot, reduce the juice over high heat, pour it on the meat, and surround the green vegetables to serve.

Prepare a piece of lean meat, cut it into thumb size, wash off the blood with water, drain the water and pour in dry starch, add 1 gram of salt, a small spoon of cooking wine, marinate for half an hour, all the seasonings are mixed into a bowl of juice for later use, sit in the pot to heat the oil, fry the meat when the oil is hot, fry until golden, the shell is slightly hard, fry all the side for later use, reheat the oil pan, to high temperature, pour the meat pieces into the meat after the oil is hot, fry for about 20 seconds, take out, leave the bottom oil in the pot, add tomato sauce, fry the fragrance and pour in the juice, boil until the soup is viscous, Pour in the fried meat pieces and hang the juice, cooking skills, the meat pieces should be cut to the size of a thumb, and the excess oil can be forced out after re-frying, so it must be high temperature, do not put too much salt, the salt in this dish is an aftertaste, not greedy.

Cut the pork belly into cubes, put cooking wine, soy sauce and mix evenly, marinate the pork belly for about 20 minutes, add starch and water to stir into a thick paste, mix into the pork belly, fry the diced pork belly, fry until golden and take out, heat the oil until it is slightly smoking, quickly re-fry the diced pork belly and take it out, leave a little bottom oil in the pot, add the garlic slices to the pot, put in a large spoon of tomato sauce, stir-fry well over low heat, add green beans, fungus and other auxiliary materials, stir-fry well, the ratio of sugar and white vinegar is 1:1 into the pot, stir-fry evenly, pour in water starch, add diced meat, stir-fry evenly. Serve as well.

Cut the meat into centimeter-square pieces and put them on a plate, pour in starch, make each diced meat evenly coated with starch, pour oil into the bottom pot and burn it for 5 minutes, put the diced meat into the oil pan one by one and fry it slowly, remove it when it is slightly discolored when it is fried, drain the oil with a colander spoon, leave a little bottom oil in the pot, pour in the tomato sauce and fry slightly, then add sugar, and finally pour in the fried diced meat, until each piece of diced meat is covered with thick juice and turn off the heat and put it out.

There are many people who make this dish, and there are not many good foods, and the hanging root cannot be thick, and if it is thick, it is the boiled meat section. It can't be fried, it's a meat shuttle. A layer of crispy shell on the outside, tender meat on the inside, stir-fried with red plum brand tomato sauce, the sauce can't be too much, just enough is the best.

Strictly speaking, most of the cherry meat made in Dalian old restaurants is cherry meat!

Cherries, also known as cherries, have become popular among foodies in recent years. Imported cherries generally have a sweeter taste and are suitable for eating directly as fruit rather than as a salad.

Sour cherries with salad dressing, as well as lettuce and other vegetables, plus 1 point of butter and honey, you can make a perfect salad, it is the best food for the goddesses, you may wish to give it a try!

The flesh is red and shiny, and it does look a bit like a cherry, and it looks full and fleshy on the outside. Wrapped in soft meat under the thick coat of sauce, it is soft and sweet when you bite into it, and it is poured with sauce and mixed with white rice, which is my favorite way to eat. Even if I don't have a sweet tooth, I have to say that the sweet and sour meat is really delicious:

Ingredients: Pork tenderloin 500g

1 tablespoon of cooking wine.

Salt 1 tablespoon starch to taste.

Tomato paste 120g

2 tablespoons of sugar and 1 tablespoon of vinegar.

cherry meat].

Wash the pork tenderloin, cut it into small pieces of about 2cm, pat it loose with the back of a knife, add 1 tablespoon of cooking wine and half a tablespoon of salt, mix well, and marinate for 5 minutes.

Coat the marinated tenderloin pieces with a layer of front starch and pinch them into balls.

Remove the oil from the pan, when the oil is boiled to 160 degrees, fry it over medium-low heat until it changes color and floats, then remove it and let it cool.

When the oil is burned to 180 degrees, fry it over medium and high heat, fry it until golden brown, and then remove and drain the oil.

Heat oil in a pan, add 120g of tomato paste, stir-fry the red oil over medium heat, add 2 tablespoons of sugar, half a tablespoon of salt and 1 tablespoon of vinegar, and then pour in a little silver starch water (starch and water 1:5) to thicken.

Turn to medium heat to reduce the juice, and when the sauce is cooked until it is viscous, pour it into the fried meat and stir-fry, so that each piece is evenly coated with the sauce, turn off the heat and serve.

Sprinkle with chopped green onions, cherry flesh is done!

First cut the tenderloin into cubes, then add salt, cooking wine light soy sauce, marinate with starch, fry it in the oil pan after marinating, and then use four or five tomatoes, remove the skin and chop it, and then boil the tomato sauce in the oil pot, you can go to three or four spoons of ready-made canned tomato sauce, and then add some salt to boil the front bridge and then put in the fried tenderloin, put the ruler regret silver point water starch to thicken, and the sweet and sour tenderloin is ready after the juice is collected over high heat.

After selecting Takano and using local cherries, the meat is picked out, and then sprinkled with some condiments made by self-patience and laughter, and slowly stewed over low heat, but it takes a lot of patience to make this ingredient.

First of all, the meat is cut into small pieces, then add some ingredients to marinate the group, liter or dress, and then add cherries, put them in the pot, and stir-fry them in a noisy stove, the taste is particularly fragrant and delicious, and the color is bright.

Prepare pork salt, serve egg white, corn starch, sugar, cooking wine, light soy sauce, pepper, etc., cut the pork into cubes, add a little cornstarch, edible salt, pepper, cooking wine, light soy sauce, egg white to stir evenly, put in the oil potato pot and fry until the surface is golden and then fry repeatedly, add some tomato paste, a little salt, corn starch and light soy sauce and sugar water in a container to adjust, mix evenly, put it in a pot and stir well with diced meat.

Plum blossom meat cut into thick strips, then cut into small flowers, put in a bowl, beat wide orange letter on the egg, add salt, cooking wine, pepper, and then pickle, and then put the marinated meat into corn starch, evenly grasp and mix, and then all called excess starch, put it in the plate, boil oil, put the plum blossom Wu Sui meat into the pot for frying, start with high heat, slowly the whole small heat, fry until both sides are golden and take out, and then put sweet and sour sauce in the pot, boil over low heat, and then put in the plum blossom meat, stir-fry evenly, Simmer for 15 minutes.

It is necessary to boil the reed meat in advance, then prepare cherries and various ingredients, and then use the corresponding ingredients to make Chongyou meat.