What kind of cuisine do boiled pork fillets belong to? Garnish of boiled meat fillets

Boiled pork slices are a very typical Sichuan dish. Its characteristics are "numb, spicy, fresh and hot". The slices of meat in this dish are not fried in oil, but blanched in a spicy soup, hence the name "boiled beef".

This dish has a dark color, thick flavor, strong fragrance, and fresh and tender meat slices, highlighting the numb, spicy and hot flavor of Sichuan cuisine. When eating, the meat is tender and the vegetables are fresh, the soup is red and oily, and it is the most suitable to eat, which is one of the home-cooked foods in winter.

Boiled pork slices and celery are very nutritious. Celery has a high iron content, which can supplement the loss of menstrual blood in women, and is a good vegetable for patients with iron deficiency anemia. Celery is the first choice for adjunct to hypertension and its complications.

For arteriosclerosis, neurasthenia patients also have an adjuvant role. The leaves and stems of celery contain volatile substances, which are unique and aromatic, which can enhance people's appetite. Celery juice also has a hypoglycemic effect.

Eating celery regularly can neutralize uric acid and acids in the body, which has a good effect on the prevention of gout.

Boiled meat slices. Which cuisine boiled pork slices is a new famous dish of the Han nationality, which originated in Chongqing and carried forward in the southwest, belongs to the famous home-cooked dishes in Chongqing cuisine and Sichuan cuisine, and is a kind of boiled pork slices with outstanding flavor. <>

Because the meat slices are not oiled and cooked in water, they are called boiled meat slices. This dish has a deep color, rich flavor, rich aroma, and tenderness, highlighting Sichuan cuisine.

The characteristic flavor of numb, spicy and hot. The meat and tender vegetables are fresh, and the soup is red and oily. <>

Boiled pork slices are a traditional Sichuan dish that can be cooked in almost every household in Sichuan. Sichuanese people can use existing ingredients and condiments at home to make this dish, and the result is not inferior to the taste of the hotel's chef. <>

What should I pay attention to when making boiled pork slicesWhat should I pay attention to Boiled Pork Slices is a traditional dish in Sichuan, the characteristics of boiling are "numb, spicy, fresh, hot", it is very refreshing to eat, that fresh, fragrant, hot and spicy feeling, it is simply refreshing! This is followed by a stick of green cabbage in the red broth. Not to mention how beautiful that process is!

So what do you need to pay attention to when making boiled pork slices? Here are a few precautions: dried chili peppers and peppercorns must be fried until brown, red, crispy, and the oil from fried peppers and peppercorns is used to fry vegetables.

The fried chili peppercorns are chopped and sprinkled on the meat slices, which is full of burnt flavor and very flavorful. Pixian Douban.

Be sure to stir-fry until fragrant and stir-fry the red oil. The oil must be boiled very hot, and the fragrance of the minced garlic can be brought out. The way to make the meat tender and smooth is to first use starch and egg whites to cut the meat.

Salt, cooking wine. Marinate for 20 minutes, and the resulting boiled meat is very tender, smooth and delicious. <>

In the cold winter, make an appointment with three or more friends to gather at home, cook a few home-cooked dishes that you like to eat, drink a few glasses of wine to warm your body, and sit at the table to talk about life, which is a great enjoyment of life.

Boiled pork slices belong to the famous home-cooked dishes in Chongqing cuisine and Sichuan cuisine. Classic Sichuan vegetable boiled pork slices, tender meat and fresh vegetables, red and oily soup, spicy flavor, the best for rice.

Ingredients. Pork loin, soybean sprouts, greens, fungus, tofu skin, enoki mushrooms.

Accessories. Green onions, shallots, ginger, garlic, light soy sauce, oyster sauce, bean paste, salt, pepper, egg white, cooking wine, Sichuan peppercorns, peanut oil, corn starch, chili peppers, water, sugar.

1.Cut the pork loin into thin slices and wash it several times with water.

2.Add salt, pepper, light soy sauce and cooking wine and stir well.

3.Add two tablespoons of cornstarch and egg whites and stir well.

4.Add a spoonful of cooking oil, stir well, and marinate for 10 minutes.

5.Wash enoki mushrooms, bean skin, bean sprouts, fungus and greens.

6.Prepare green onions, ginger, garlic, chili pepper segments and peppercorns.

7.Pour oil into a pan and stir-fry the green onions, ginger, garlic, chili peppers and peppercorns until fragrant.

8.Add two tablespoons of bean paste and stir-fry the red oil.

9.Add water to a pot and bring to a boil, and after the water boils, use a colander to remove the seasoning residue.

10.Add 1 tablespoon of sugar, a pinch of pepper, light soy sauce and a spoonful of oyster sauce to the pot.

11.Put the bean sprouts, fungus, enoki mushrooms and tofu skin in the pot and bring to a boil, and finally put the greens in and bring to a boil.

12.Use a colander to scoop all the dishes in a large bowl.

13.Then put the marinated meat slices into the pan.

14.Cook and remove into a bowl and top with chili peppers, peppercorns and minced garlic.

15.Heat the oil in a pan and when the oil is smoking, pour the oil over top and sprinkle with chopped green onions for garnish.

Boiled pork slices are a new local famous dish with pork loin as the main ingredient, which originated in Zigong and carried forward in the southwest, and belongs to the famous home-cooked dishes in Sichuan cuisine.

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one piece of ridge; If you want to cut the meat slices by hand as thin as a machine, you can freeze the spine in the refrigerator until the whole meat is frozen hard from the outside out. If it is frozen hard, you need to take it out in advance and let it dry at room temperature before cutting.

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Prepare the side dishes, not limited to the following: mung bean sprouts, rape, tofu skin, chives.

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If you want boiled meat to be delicious, you must have two flavors: fresh rattan pepper and bean paste spicy sauce; If you can eat spicy, have a plate of chili noodles.

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Shredded tofu is stacked neatly and cut into thin strips.

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Finely chop the chives and set aside.

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The periphery of the ridge has been thawed, and the surface is slightly soft when pressed vigorously with your fingers; Cut from side to side with a sharp knife; The knife must be sharp to ensure that the thin slice of meat is cut from the previous knife; A blunt knife can't cut frozen meat, and it will cut the meat into a mess.

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Looking at it, the thickness of the meat slice is only 1 mm, which is no worse than the machine outside; Cutting it yourself can not only save a lot of money, but also make it whenever you want to eat.

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Sprinkle 2 tablespoons of cornstarch, drizzle with cold water, and knead the meat slices with your hands so that the starch evenly coats the meat slices.

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Pour a little oil into the wok, pour the bean paste, minced ginger and garlic slices into the pan, and stir-fry until fragrant and red oil.

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Pour an appropriate amount of water, bring to a boil, and use a colander to remove the spicy sauce and chopped green onions and other residues.

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Put the mung bean sprouts and shredded tofu into the pot, boil the water and cook for 2 minutes, the bean sprouts will break and the shredded tofu will become soft; Mung bean sprouts ripen quickly, and soybean sprouts will be more chewy; Before leaving the pot, blanch the rape in the soup and change color.

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Fish the bean sprouts, shredded tofu and rape into the soup pot.

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Reduce the heat to low to keep the soup slightly boiling; Put the meat slices into the soup one by one, put them all in and turn to high heat; Doing so will make the slices of meat in the soup cook almost simultaneously at different times.

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When all the color has changed, remove the slices of meat into a soup bowl.

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Pour an appropriate amount of soup into the soup pot and sprinkle chives and fresh rattan peppers on the surface; If there is no fresh rattan pepper, you can substitute dried peppercorns with chopped peppercorns; If you can eat spicy, you can sprinkle the chili noodles on the surface at this time.

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Heat an appropriate amount of vegetable oil, splash it on the chives and rattan peppers while it is hot, and serve on the table.

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Boiled meat slices, the meat is tender and flavorful, supplementing nutrition and satisfying cravings!

Boiled pork slices are a traditional dish belonging to Sichuan cuisine. Sichuan cuisine is famous for its unique taste and spicy flavor, and is highly recognized in China and even internationally. Boiled pork slices are one of the representatives of Sichuan cuisine, and are loved by diners for their spicy and bright taste.

Boiled pork slices are characterized by the selection of tender pork slices, served with seasonings such as bean paste, Sichuan pepper, and chili peppers, and eaten with side dishes after boiling. It is characterized by the unique way of cooking hot pot, as well as the spicy taste of chili peppers and Sichuan peppercorns. Despite the fact that the name has"Boiled", but in fact it is quickly cooked in boiling water and then cooked with various spices and vegetables.

Sichuan cuisine is known for its rich seasonings and unique flavors, and boiled pork slices are one of the representative dishes, which impress with their spicy taste and rich aroma.

The side dishes of the boiled pork fillet are as follows:

1. When making boiled meat slices, we generally prefer soybean sprouts as a side dish, which is nutritious and tastes even more delicious and delicious.

2. When making boiled meat slices, you can also put enoki mushrooms as a side dish, enoki mushrooms are nutritious, delicious and palatable, fragrant and delicious.

3. Potatoes are also one of the side dishes that you can put when boiling boiled meat slices, and it is more convenient to cut potatoes into thin slices.

4. Cabbage is also a common ingredient that is delicious no matter what, and when making boiled meat slices, you can make cabbage into slices as a side dish.

Boiled meat slices. The pad potato grinding cabbage is delicious, and the method is as follows:

Ingredients: Pork tenderloin.

300 grams, 400 grams of cabbage.

Excipients: rapeseed oil.

Appropriate amount, 25 grams of Pixian bean paste, 2 grams of salt, cooking wine.

5 grams, 10 grams of chopped green onion, 3 grams of minced ginger, 15 grams of minced garlic, 5 grams of light soy sauce, 10 grams of egg white, cornstarch.

5 grams, white pepper powder, 5 grams of dried chili peppers, 2 grams of dried peppercorns.

Steps: 1. Prepare the required ingredients.

2. After washing the cabbage, tear it into small pieces by hand (only take the leaf part, so that it is easy to cook and has a good taste).

3. Slice the tenderloin.

4. Mix the meat slices with salt, cooking wine, white pepper, egg white, and corn starch for later use (it is best to grasp it by hand).

5. Prepare green onions, ginger, minced garlic, Pixian bean paste, Sichuan peppercorns and dried chili peppers.

6. Simmer the pepper and chili pepper in the oil pan until fragrant.

7. After letting cool and becoming brittle, chop it with a knife.

8. Stir-fry the cabbage in an oil pan over high heat until soft, add a little salt and stir-fry well.

9. Put the fried cabbage into the bottom of the bowl and spread it flat.

10. Stir the red oil out of the bean paste over medium-low heat.

11. Add green onion, ginger and minced garlic and stir until fragrant.

12. Add light soy sauce and stir-fry for a while.

13. Pour in two bowls of water, and the amount of water can not exceed the meat slices.

14. After the water in the pot is boiled, continue to boil for 2 minutes to filter out the slag (you can ignore this step if it is too troublesome).

15. Put in the meat slices, not all at once, so the meat slices should not be scattered and imitated.

16. Skim out the foam after boiling.

17. Turn off the heat when the meat slices are cooked and turn white.

18. Pour the soup into a cabbage bowl, and sprinkle chopped green onions, minced garlic and chopped peppercorns and chili peppers on top of the meat slices.

19. Pour rapeseed oil into the pot and cook until smoking.

20. Pour the hot oil evenly on the chili, pepper, and green onion to stimulate their fragrance again, so that you can eat.

What are the garnishes of boiled meat.

Bean sprouts, kelp, cabbage, rape, bok choy, etc. You can mix and match any side dish with boiled pork fillets, but it's best to choose something that is easy to cook and has a crispy texture. This adds points to the poached meat slices as a whole.

To make boiled meat, you can cut the meat into thin slices and coat them with a layer of starch on the outside. This will not only cook faster, but also make the meat slices more tender.

Slightly spicy version of boiled pork slices.

Ingredients: 300g lean pork, 300g Chinese cabbage, appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, 1 red pepper, appropriate amount of bean paste, appropriate amount of egg white, appropriate amount of starch, appropriate amount of light soy sauce, appropriate amount of Sichuan pepper.

Directions: 1) Thinly slice the lean meat 2) Add the egg whites.

3) Add salt and starch and let stand for more than 10 minutes to make it taste 4) Mince green onions, ginger and garlic 5) Cut the red pepper into small cubes and prepare the peppercorns. This red pepper is a vegetable red pepper 6) Boil water in a pot, and after the water boils, put the cabbage in it and blanch it.

7) After the cabbage is blanched, put it in a pot for later use.

8) Sit in a pot and heat the oil, stir-fry the bean paste until fragrant.

9) Add the red pepper and stir-fry well, 10) Add a large bowl of water.

11) When the water in the pot is boiling, 12) Add the marinated meat slices, 13) Cook until the meat slices turn white, 14) Add salt to taste.

15) Pour the boiled meat slices into a pot with the cabbage.

16) Heat the oil in another pot and fry the peppercorns until fragrant.

17) Put the green onion and minced garlic on the wine in the meat slice bowl, remove the fried peppercorn oil and pour the peppercorn grains on the minced green onion and garlic.

Boiled meat slices. Boiled pork slices are a famous dish in Sichuan.

Boiled pork slices are the most famous dish in Sichuan cuisine, because the meat slices are not oiled, and they are cooked in water, so they are called "boiled meat and potato slices". Legend has it that during the Northern Song Dynasty, Sichuan Zigong produced well salt, which was powered by oxen to pull carts. So there are a lot of cattle in the local area, because of the heavy workload and physical exhaustion, they are eliminated.

These culled cattle, the locals slaughtered them, sliced them, and boiled them in salted water with peppercorns and chili peppers, which were very delicious. This is where boiled meat slices come from.

Preparation of authentic boiled meat slices: Ingredients: pork loin, 400g, Chinese cabbage, 300g.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of starch, appropriate amount of chili pepper, appropriate amount of egg, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of chicken essence, appropriate amount of Korean chili sauce, appropriate amount of soy sauce.

Steps to prepare boiled meat slices:

1.Prepare the ingredients.

2.Green onion, garlic, cooking wine, wash and finely chop and set aside.

3.Wash the pork tenderloin, remove the skin and cut into thin slices.

4.Put the sliced meat into a large bowl, add a pinch of salt, cooking wine, and egg whites and stir well.

5.Evenly coat the slices with starch and let them sit for 10 minutes to taste.

6.Tear the leaves of the cabbage by hand, and slice the cabbage for later use.

7.Heat the oil in the pan and stir-fry the peppercorns until fragrant.

8.Remove the peppercorns, add the cabbage and stir-fry.

9.When the cabbage is wilting, add the cabbage leaves and stir-fry.

10.Stir-fry until the cabbage leaves are 8 minutes cooked, then put in a large bowl and set aside.

11.Add water to a pot and bring to a boil, add minced ginger and chili peppers. Add an appropriate amount of Korean chili paste, add June fresh soy sauce, add salt, sugar. Essence of chicken. Wait for the seasoning to come to a boil.

12.Add the marinated meat slices and simmer until the meat slices turn white.

13.Pour the boiled meat slices into a large bowl with cabbage and sprinkle with chili peppers.

14.Heat oil in a pan and pour over the slices of meat.

15.Sprinkle with minced garlic and chopped green onion to disassemble.

Preparation of authentic boiled pork slices: Ingredients: 1 pork tenderloin, garlic sprouts, greens, kelp, celery, coriander.

Seasoning: bean paste, dried chili, Sichuan pepper, ginger, garlic, green onion, salt, monosodium glutamate, cooking wine, dry starch.

Steps to prepare boiled meat slices:1Cut the tenderloin into large slices and grasp well with cooking wine, egg whites, dry starch and a small amount of salt. 2.Garlic sprouts, celery slices, kelp slices, garlic ginger slices, green onions minced.

3.Heat a wok in a wok and roast with chili peppers and peppercorns, and crush with a rolling pin.

4.When the oil temperature rises to 7 hot, add minced green onions, ginger and garlic slices and stir-fry until fragrant, add Pixian bean paste and fry until fragrant, add a few round water and an appropriate amount of salt to boil.

5.Blanch the greens, garlic sprouts, kelp, and celery in a pot for a while, remove and put on a plate.

6.Blanch the tenderloin in the pot one by one until cooked, remove it into a plate, and add MSG to the soup in the pot and pour it into the plate.

7.Sprinkle the pepper powder on top.