How to adjust the meat seasoning in a pot? How to make the meat sauce in the pot

When frying meat, you can coat it with dry starch or wet starch, and the surface of the meat will bubble when the dry starch is fried! Looks bigger! The wet starch is fried and charred on the outside and tender on the inside, and the taste is good! Tell you the easiest way!

After starching the meat! Fry in a pan of oil! The appearance of the meat becomes golden brown!

The slices of meat stand up and come out of the pan! Generally, it can be fried for 1-2 minutes! It depends on how thick your slices are!

After frying, put the meat slices in a colander and set aside to control the oil. Put garlic slices in a pot and stir-fry with minced green onions! Once the flavor comes out, add the diced tomatoes!

Half is fine! Then add tomato sauce and add sugar! Because the tomato sauce is on the sour side now!

So sugar needs to be added! The ratio of ketchup to sugar is one spoonful of ketchup and two spoonfuls of sugar! The same spoon!

1. There are two kinds of juice, one is sweet and sour, and the main raw materials are rice vinegar, sugar, a little salt and pepper and monosodium glutamate. Put these seasonings in a small bowl, get some water, stir well, and taste the taste is almost the same (highlighting the sweet and sour taste). For a good look, add a drop of soy sauce to the mixed sauce.

Remember, there must be less water! One is salty, which is to put soy sauce, salt, pepper and monosodium glutamate (note that there is not too much soy sauce).

In fact, the ratio is completely according to personal taste. If you like sweet and sour flavor, you should have more sugar; If you like sweet and sour taste, you should have more vinegar. You can taste it according to your preference: dip a little chopsticks and taste it, add sugar when it is sour, and add vinegar when it is sweet.

2. The oil should be fried until golden brown, and then remove the oil. How do you know if you're ripe? If you're not afraid of being hot, you can try it. If you are afraid of being hot, find a longer chopstick to poke it to see if you can poke it through, it is easy to poke through it to indicate that the meat is cooked and can be out of the pot.

3. Vinegar can be rice vinegar or vinegar essence.

The meat slices are starched, fried, and stir-fried in sweet and sour.

Ingredients: sugar, tomato paste, white vinegar, water, potato starch (appropriate amount each) 1, first mix the sugar, half a bowl of water, tomato paste and white vinegar together, and stir well.

2. Then mix the potato starch with half a bowl of cold boiled water and mix it into a paste.

3. At this time, pour the prepared soup and starch water into the pot and boil, turn off the heat after boiling until thick.

4. After the soup is ready, you can make the pot wrapped meat.

1 pork cut into large slices, about 2-3 mm thick.

2Shred green onion, ginger, coriander, carrot, sugar, white vinegar, light soy sauce and salt.

3. Add a little water starch and a little egg white to make a batter, so that the meat slices are easily and evenly coated with a layer of batter, but not too thick.

4When the oil in the pot is hot, put the battered meat slices into the slices one by one, fry them over medium heat, and remove them.

5Turn the heat to high heat, put in the fried meat slices, fry on high heat until crispy, colored, I fried not too burnt, the average restaurant fried more burnt than this, I like a slightly softer taste.

6. Leave a little base oil in the pot, add green onions, ginger, coriander, and shredded carrots and stir-fry evenly.

7. Put in the fried meat slices and stir-fry evenly, pour in the sauce, and quickly stir-fry out of the pan over high heat.

500 grams of pork tenderloin, refined salt, ginger, green onion, rice vinegar, cooking wine, oil, coriander, monosodium glutamate, appropriate amount of sugar.

1. Cut the pork tenderloin into large slices 7 cm long, 5 cm wide and cm thick. Don't cut the meat thickly, otherwise the fried meat will be hard and you can't chew it.

2Put the sliced tenderloin into a larger bowl, mix it with refined salt and cooking wine, and mix it with water starch to form a thick paste.

3. Thicken the juice with sugar, vinegar, monosodium glutamate and starch.

4Cut the ginger and green onion into shreds, about 5 grams of shredded ginger, about 20 grams of shredded green onions, and about 10 grams of coriander.

5 boil the oil to 8 minutes cooked, and then mix the good meat slices and thick paste, be sure to mix well, the fried meat is crispy, and then slice, one by one into the pot, fry until golden brown, take out, knock off the water starch residue, and then put all the tenderloin into the pot of burning oil, fry until the outside is crispy and tender inside, take it out, drain the oil. Leave a little oil in the pan.

6Put the shredded ginger and green onion into the pot and fry until fragrant, then put the fried tenderloin into the pot, pour the thickened juice into the pot, stir up the pot and put it on the plate, if the effort is OK, it is best to turn the meat and juice upside down, and then sprinkle with coriander.

Bring the oil to 7 minutes hot, add the tomato sauce and add the sugar. Vinegar. Super concentrated orange juice.

A pinch of refined salt. Water. Put an appropriate amount of water starch to settle your favorite flavor tone, put the fried meat slices into the stir-fry while putting the coriander segments.

Shredded green onions. Add the shredded garlic and carrots and stir-fry evenly.

Pot-wrapped meat, is an authentic Northeast dish, it tastes crispy on the outside and tender on the inside, the meat is delicate, sweet and sour, we make pot-wrapped meat at home, we need to prepare a sweet and sour sauce, we need to use white vinegar, tomato paste, sugar and other ingredients. Let's share the specific production method with you.

We prepare a piece of pork tenderloin, cut it into thin slices, and then gently knock the meat slices with the back of a knife to make the meat can be dispersed, we prepare a bowl, add two egg whites, a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of sugar, and a spoonful of salt to the bowl, and stir slightly to taste. Then prepare some starch paste, you don't need to use too much water to make starch paste, you only need to dilute the starch. We put the meat slices into the starch paste, wrap them vigorously, and then prepare a pot of oil, the oil should be more, put the meat slices into the pot to fry, take a fence, first fry the meat slices until golden brown, and then take chopsticks to put the meat slices into the slices, slightly control the oil, wait until the oil temperature rises to smoke, continue to put the meat slices in the slices into the pot, re-fry the second time, and then use chopsticks to put the meat slices into the slices, heat the oil temperature up, continue to re-fry the meat slices, and the fried meat slices must be fried until the appearance is crispy and the meat slices are golden, so that you can.

If the pot wrapped meat is not fried, then when you fry it again, the fried pot wrapped meat will be delicious.

We put the fried meat in the pot and put it in the grate to control the oil a little. Then prepare the sweet and sour sauce, an empty bowl, add three spoons of sugar, two spoons of white vinegar, 50 grams of tomato paste, 50 ml of orange juice, two spoons of salt, two spoons of soy sauce, a green onion into shredded green onions, half a piece of ginger and then into shredded ginger, a quarter of a carrot into thin strips, and a clove of garlic into garlic slices. We prepare a frying pan, put less corn oil, put the green onion and ginger shreds into the pot and fry until fragrant, and then put the sweet and sour sauce together to fry the fragrance, wait until the juice is bubbling, put in the fried meat slices, continue to stir-fry over high heat, about 20 seconds or so you can get out of the pot, put it out of the pot and put it on the plate with some coriander and green onions, remember to put the sauce into the plate together.

In the process of making the pot wrapped meat, it must not be fried for too long, otherwise the batter will become soft and lose its crispy texture. You don't need too much juice, just pour it into the pot and it's a layer.

The cuisine of the Tohoku region is very popular in the Tohoku region, and there are many people who like to eat it. Playing around. When mixing the sauce, put white sugar, vinegar, monosodium glutamate, fresh soup, and water starch in the bowl and stir well, and adjust the proportion of these things according to your taste, so that the taste is more suitable for you.

A home-cooked dish, most of which are stirred with rice vinegar and sugar and some cooking wine, pepper and monosodium glutamate can be added.

It is a dish of the Tohoku. Heat the oil, add the green onion, ginger and garlic, add the tomato paste and sugar and stir well.

Ingredients: pork loin 400g

Excipients: 200g potato starch, 600ml corn oil, 100g sugar, 50ml 9 degree rice vinegar, 2g salt, 5ml cooking wine, 5g green onion, 5g ginger

1.Slice the tenderloin into large slices that are a little thicker.

2.Add a pinch of salt and cooking wine to the meat and marinate.

3.Finely slice the green onion, ginger and carrots.

4.Add 3 teaspoons of vinegar, 2 teaspoons of sugar and 1 teaspoon of light soy sauce to a bowl.

5.Add an appropriate amount of water and a teaspoon of cooking oil to starch, mix it into a thicker paste, pour it into the meat slices, and grasp it well with your hands.

6.Put more oil in the pot, when the oil is burned to seventy percent hot, put the meat slices into the oil one by one, fry them over medium heat, fry them until they are slightly colored, and when the oil is hot, fry them again in the oil pan and fry them until golden brown.

7.Leave a little base oil in the pot, add shredded green onions, ginger and carrots and stir-fry until fragrant.

8.Pour in the fried slices.

9.Cook in a bowl and stir-fry evenly.

10.Remove from the pan and sprinkle with parsley.

Traditional "pot wrapped meat".

Ingredients: 300 grams of pork tenderloin.

5 grams of shredded ginger. 20 grams of shredded green onions.

10 g of parsley.

Refined salt, cooking wine, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup, water starch, salad oil.

Method: 1The pork tenderloin is changed into large slices 7 cm long, 5 cm wide and cm thick, and mixed with refined salt and cooking wine; Mix with water starch and a little salad oil to form a thick paste; In addition, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup, water starch and other ingredients are used to make a nourishing sauce.

2.Put the wok on the fire, put in the salad oil and burn until it is six or seven hot, first mix the delicious meat slices and thick paste, and then put the pieces into the pot one by one, fry them until they are crispy on the outside and tender on the inside, and drain the oil.

3.Leave the bottom oil in the pot, add shredded ginger and green onion to fry until fragrant, add the fried meat slices, cook in the sauce, stir evenly, put it on a plate, sprinkle with coriander.

It should be noted that after the meat slices have been flavored.

Prepare a paste made with starch. The paste must be made to hang on the meat.

Put oil in the pan, cook until it smokes, then dip the meat slices in the starch bowl so that both sides are covered with starch, and then fry in the pan.

Don't hang too much paste, just dip some on both sides is enough.

The meat slices should be hung up piece by piece, put into the pot, break up immediately, the oil should not be too hot, turn off the low heat, and fry the meat. In this way, the fried pulp can wrap the meat better and will not become a small piece.

Heat oil in a pot, add chives, ginger and garlic, tomato paste, and sugar to make a juice. Here's how:

The ingredients that need to be prepared in advance include: 1 kg of tenderloin, 6 taels of minced pork, 10 grams of tomato paste, appropriate amount of starch, 1 tablespoon of sugar, a little white vinegar, 5 grams of shredded green onions, 5 grams of shredded ginger, 10 grams of minced garlic, 15 grams of coriander, appropriate amount of egg white, and 500 ml of oil.

1. In the first step, wash the tenderloin, cut it into 3-5 mm thick slices, add salt and cooking wine, mix evenly, and marinate for 15 minutes.

2. Wash the green onion, ginger and carrot and cut into shreds, and cut the coriander into inch segments.

3. Use egg white and starch to starch the meat slices for later use.

4. Put oil in the pot and boil until it is 60% hot, put the meat slices into the frying one by one, wait for the meat slices to float up, and after the basic set, remove and drain the oil for later use.

5. Increase the oil temperature to about 80% hot, fry the meat slices for half a minute, and remove and drain the oil after the color is golden brown.

6. Heat a little oil in a pot, stir-fry chives, ginger and garlic, add tomato paste and sugar to make a slightly viscous sweet and sour sauce.

7. Add carrots, coriander and fried meat slices to the pot and stir well.

8. Serve out and finish.

Put salt, soy sauce, sugar, vinegar, monosodium glutamate, and water starch into a bowl, mix into a sauce, leave a little bottom oil in the pot, pour in the sauce just adjusted, stir evenly, after the sauce boils, add shredded ginger, stir-fry the fragrance, and then put in the fried meat slices, stir-fry a few times, and put it on a plate.

How to wrap meat in a pot:

Wash the pork tenderloin, cut it into 3mm thick slices, add 7g of salt, 1 spoon of cooking wine, 1 egg, 100g of starch and 100g of water, mix well, marinate for 15 minutes.

2.Sauce: 60g sugar, 90g white vinegar, 10g rice vinegar and 3g salt to make the sauce.

3.Heat the pan to 160 degrees (you can take a drop of batter and drop it into the oil, and after floating, it means that the temperature of the fried meat has been reached), fry the meat slices for about 3 minutes until they change color, remove and cool; In the same way, fry it a second time, and when it turns slightly yellow, remove it and cool it; When re-frying for the third time, the oil temperature needs to be burned to 180 degrees, and finally fried until the color is golden, and then remove for later use.

4.Heat the pan with cold oil, add an appropriate amount of shredded green onions, shredded ginger and minced garlic and stir-fry until fragrant, add a little shredded carrots and the sauce of the second step, stir-fry for a while over medium heat, and when the juice becomes thicker, stir-fry the fried meat slices evenly.

5.Serve, garnish with a few slices of coriander, and finish with meat wrapped in a pot.

Extended information: Pot wrapped meat, formerly known as pot fried meat, is a Northeast dish, which was created in the Guangxu period from the hands of Zheng Xingwen, the chef of Yin Du Xueying, the governor of Harbin Daotaifu. After the dish is cooked, the color is golden and the taste is sweet and sour.

In order to adapt to the taste of foreign guests, the salty and fresh taste of "charred pork strips" was changed into a dish with sweet and sour taste. Usually the pork loin is sliced and marinated, wrapped in fried pulp, fried in a pot until golden brown, and then stir-fried in the pot to thicken.

Ingredients: Pork loin.

Green onions, carrots, coriander, salt.

Cooking wine pepper.

Starch, sugar, light soy sauce, vinegar.

Essence of chicken ginger. How to wrap meat in a pot:

Shredded parsley, green onions, carrots. Cut the pork loin into thick slices, add a little cooking wine, salt and pepper to marinate to taste.

Dip the pork tenderloin evenly on both sides with a layer of dry starch.

Take a small bowl and mix the starch and water to make a batter. Add a little cooking oil to the batter and mix thoroughly.

Pour more cooking oil into the pot and boil it until it is 6 hot, go through the meat slices dipped in dry starch in the starch paste, put them in the oil pan and fry them, then remove and drain the oil.

Heat the oil in the pan again until it is 8 hot, return the meat slices to the pan and fry them again until golden brown, then remove and drain the oil.

Cooking wine, sugar, light soy sauce, vinegar, chicken essence mix well to make a sauce.

Leave a little base oil in the pot, add the ginger shreds, add the carrots, and fry the green onions until fragrant.

Pour in the fried meat slices, drizzle with the sauce, sprinkle with coriander and mix well.

Tips: 1.Put the pork loin in the refrigerator and freeze it slightly before cutting, and the cut meat slices will be neater and more beautiful.

2.In step 3, the adjusted batter is in a liquid state that can flow slightly, and the ratio of starch to water is about 2:1. When the meat slices are hung with slurry, add a little oil to the starch water to prevent the meat slices from sticking.