What can be done with stock and meat, and what can be done with tofu and meat

The preparation of stir-fried meat with mushrooms.

Recipe: Stir-fried meat with mushrooms.

Steps: Splash the meat in water, rinse it with cold water, slide it in a pan and fry it until it is six ripe, and pour in the mushrooms. Stir-fry for a while, add salt and seasonings such as chicken essence and remove from the pan.

Tips: 1 I chose the big, white oyster mushrooms. When cleaning, soak in water for a while, and then tear the pieces after the dirt is soaked out, and then tear the pieces one by one, which will be easier to clean. Because the stalk of the mushroom is usually thick and difficult to taste, it should be torn from the stalk.

3 I like to add some of Lee Kum Kee's steamed fish soy sauce to this dish, which has a fresh and sweet taste, which is just a personal hobby.

Mushroom stir-fried meat method 1:

1. Heat the oil in a pan and fry the meat slices first. Stir-fry the slices of meat and change color before removing from the pan.

2. Add oil to the pot, pour in the mushroom slices when the oil is hot, add salt and stir-fry. You can add a small amount of chicken essence and pepper to taste.

3. After the mushroom slices are cooked, pour in the meat slices and stir-fry them together for a while.

Mushroom stir-fried meat recipe two:

1. First, process the meat slices and marinate them with a little soy sauce, starch, cooking wine, and salt.

2. Clean and handle the mushrooms.

3**, pour the oil, wait for the oil to heat and fry the meat until it changes color and remove from the pan.

4. Add oil to the pot, add green onions, ginger and garlic when the oil is hot, pour in the dried mushrooms and stir-fry when there is a fragrance, add salt when it is half-cooked, and continue to stir-fry.

5. When the mushrooms are almost cooked, pour in the fried meat slices, stir-fry twice, turn off the heat and add the chicken essence, mix evenly and serve on a plate.

Ingredients: mushrooms, slices of meat (small tenderloin).

Method: 1. Cut off the roots of the mushrooms, wash them, and dry them with water for later use.

2. Cut the meat into thin slices and marinate for a while with oil, soy sauce, salt and chicken powder.

3. Pour oil into a hot pan, stir-fry the meat slices until they are 8 mature, and pick them up for later use.

4. Pour oil from a new hot pan, add garlic slices and stir-fry until fragrant, pour in mushrooms, stir-fry, and salt an appropriate amount. Cover until cooked, add oyster sauce, stir-fry, add meat slices, stir-fry for a while.

Stir-fry the stock and meat, and put some salted cabbage in it, it's delicious.

The main ingredients in homemade tofu are tofu and sliced meat.

There are many kinds of things that can be done. Pork with leeks or pork with cabbage for wonton or dumpling filling. Pork stuffing to make chili.

Pork for meatloaf. Shredded pork with leeks. Pork is made into meat yuan.

Pork cubes copied cabbage. Cabbage rolls with pork. Shredded pork copied with chili.

Leeks, cabbage, peppers, shredded pork.

Leek dumplings, green pepper stir-fried meat, cabbage stir-fried meat, sour and hot cabbage can be added to green peppers.

Stir-fried pork slices with green peppers, cold leeks, vegetarian stir-fried cabbage, etc.

Only small stir-fried, if there is egg flour, you can make leek balls.

Dumplings stuffed with leek pork are very delicious, and you can also stir-fry shredded pork with leeks.

Leeks and eggs! Delicious in the world.

Dumplings stuffed with leek pork are very delicious, and you can also stir-fry shredded pork with leeks.

Stir-fried pork slices with green peppers, cold leeks, vegetarian stir-fried cabbage, etc.

The preparation of braised pork will also vary slightly from place to place. In the south, soy sauce (dark soy sauce) is used to mix colors, while in the north, fried sugar is preferred. The raw materials are generally selected from the best pork belly (the so-called good pork belly should be layered, and it is generally better to have about five layers, so it is called "pork belly"), or "sitting buttocks" (that is, the tip of the back buttocks).

To make raw materials, generally choose good pork belly or buttocks raw materials, pork belly with skin, rock sugar. Wash the pork belly with skin, add the pork belly pieces, add water more than two inches higher than the meat pieces, and constantly use a spoon to skim off the surface foam; turn to low heat and slightly boil, transfer to the wok, pour in the dark soy sauce, add rock sugar, burn until the juice is thick, add a little salt to adjust the taste, wash the pork belly with the skin, and cut it into mahjong pieces; Rinse dry hawthorn slices with water.

Fill a basin with cold water, add a tablespoon of cooking wine, add the pork belly cubes, and soak for 15 minutes.

Put the soaked pork belly and dried hawthorn slices into a casserole and add enough water, at least two inches above the meat pieces.

Bring to a boil over high heat for 30 minutes, using a spoon to remove the foam from the surface.

Turn to low heat and bring to a slight boil for an hour and a half. In the middle, I stamped a grease filter cloth bought in the supermarket to help remove some of the oil, so I can do without it if I don't have it.

Transfer to a wok, pour in a tablespoon of dark soy sauce and simmer over medium heat for 30 minutes until the soup thickens.

Add rock sugar, cook until the juice is thick, add a little salt to adjust the taste, and finally add sesame oil out of the pan.

Meatballs in clear broth.

1. Chop the meat into a filling, add minced green onion and ginger, salt, monosodium glutamate, pepper, appropriate amount of water starch, and whip until strong.

2. Sit in a pot to boil water, when the water is slightly hot, use a small spoon to dig into small balls one by one (no need to be round), boil over high heat, the balls float, skim off the foam, add salt, monosodium glutamate, pepper to adjust the taste.

3. If you have a few slices of cucumber cut down, or throw a few coriander leaves, the taste is also good.

Wrap the meat slices in wet starch and cook the soup with the mustard.

Cold dressing, making dumpling filling, stewed soup,

After soaking the fungus, after mixing horseradish with aged vinegar, adjust it according to personal taste, and eat the fungus sticky and delicious.

Fungus peach kernels, tomatoes, fungus shrimp skin.

The fungus and the mushroom are good together (o) Oh.

There are many ways to eat fungus.

1 fungus cold salad three shreds fungus, cucumber, vermicelli, sesame oil, green onion, ginger, pepper, salt, rice wine, monosodium glutamate. Shred the fungus and cucumber, then blanch the fungus and vermicelli in boiling water, drain the water, add cucumber shreds, sesame oil, rice wine, salt and other seasonings, and mix well.

2 sweet and sour fungus 300 grams of water fungus, 50 grams of water chestnut, 30 grams of soy sauce, 20 grams of sugar, 15 grams of rice vinegar, 5 grams of wet starch, 25 ml of fresh soup, 50 grams of cooked peanut oil. Soak the fungus in cold water and wash it, drain the water and slice it with a knife; Wash and peel the water chestnuts and crush them with a knife. Put the wok on the fire, pour in 40 grams of peanut oil, burn until it is hot, put the fungus and water chestnuts in the pot at the same time, stir-fry for a while, add soy sauce, sugar, fresh soup, boil until boiling, thicken with wet starch, then add rice vinegar, pour 10 grams of cooked oil, and put it on a plate.

3 Stir-fried mushu pork 30 grams of fungus, 4 eggs, 50 grams of lean meat, 50 grams of cooked bamboo shoots, 30 grams of green onions, cooking wine, monosodium glutamate, soy sauce, refined salt, vegetable oil, etc. Cut the fungus, lean meat, cooked bamboo shoots, and green onions into thin strips for later use. Crack the eggs into a bowl and stir well, wait for the oil to heat in the wok, pour in the egg mixture and stir-fry out of the pan.

After the oil is heated on the original pot, put in the shredded green onion, shredded meat, stir-fried, add cooking wine, shredded bamboo shoots, shredded fungus, refined salt, monosodium glutamate, soy sauce and stir-fry several times, and then put the scrambled eggs into the pot, stir-fry evenly together, and it is ready.

4 Stir-fried bean curd with fungus 150 grams of shuifa yuba, 100 grams of shuifa fungus, 50 grams of peanut oil, 150 grams of fresh soup, a little soy sauce, salt, monosodium glutamate, chopped green onions, shredded ginger, garlic slices, and water starch. Cut the yuba into slices; Wash the fungus and cut it into small pieces. Put oil on the wok on the fire, wait for the oil to be hot, stir-fry with chopped green onions, shredded ginger and garlic slices, then add yuba, fungus soup, soy sauce, salt, monosodium glutamate, after boiling, thicken with water starch, point the oil, and it is ready.

5。25 grams of water fungus, 100 grams of lean meat, 100 grams of rape table, 15 grams of soy sauce, 40 grams of tea oil, a little green onion, ginger, rice wine, and salt. Cut the meat into thin slices, cut the rape table into thin slices of the same size, and cut the green onion and ginger into shreds.

Put rice wine in the wok, then put in rape, fungus, soy sauce and salt, and wait for the rape table and fungus to fry thoroughly.

6 Fried belly slices with fungus 500 grams of pork belly, 150 grams of water fungus, 50 grams of garlic, 50 grams of cooking oil, salt, rice wine, sugar, soy sauce, ginger, vinegar, monosodium glutamate, and a little water starch. Scrub repeatedly with vinegar and salt, then wash with water, boil in boiling water until eight mature, and cut it into slices obliquely with a knife; Slice the garlic and mince the ginger. Put the wok on the fire, heat with oil, fry the pan with minced ginger, add garlic, fungus, and belly slices and fry a few times, then add butter, salt, sugar, soy sauce, add an appropriate amount of water to boil, thicken with water starch, add monosodium glutamate and mix it.

1.Made into a cold dish - meat floss and preserved eggs, the taste is top. Everyone knows that preserved eggs are very delicious, everyone usually eats some green pepper cold preserved eggs, or preserved eggs and lean porridge, have you ever eaten cold preserved eggs with meat floss?

This is the hotel's signature dish, because the preserved eggs smell of ammonia. After we cut the preserved eggs and put them on a plate, we spread a layer of meat floss, and then the aroma of the meat floss can cover the flavor of the preserved eggs. When plated, it is not only beautiful but also nutritious.

You might as well show your hand during the holidays, it's simple and convenient.

2.The porridge is fragrant. Pork floss porridge is a very common way to eat in Guangdong.

The recipe is as simple as putting in the meat floss before the porridge is cooked. However, you must remember to put the meat floss when the porridge is almost cooked. If you put it early, the flavor will not be so strong.

3.Meat floss can also be made into stuffing, can be made into bun filling, rice ball filling, can be wrapped in rice balls. The meat floss is loose, and it is the most suitable for filling.

You can also roll it in bread or cut it in half, spread it with butter or jam, and sprinkle it with meat floss.

In addition, it can also be made into egg and meat floss vegetable rolls, egg rolls, bread, and meat muffins.

Meat floss contains 70% starch and is high in salt, so it is not suitable for cooking and can be used as a convenient soup stock.

Pot collapsed tenderloin.

300 grams of pork loin, 3 eggs, 5 grams of minced green onion and ginger, 15 grams of cooking wine, 5 grams of salt, 5 grams of monosodium glutamate, 35 grams of flour, 80 grams of sesame oil, 15 grams of shallot foam.

1.Wash the green onion and ginger, cut them into the end starch, add an appropriate amount of water, mix well into about 70 grams of water starch, remove the tendon from the loin, cut it into 4 cm long slices of eggs, beat it into an open bowl, add a little salt to mix the loin slices and put it in the bowl (another bowl), and starch it with salt, a little egg and water starch.

2.Use a hot spoon to warm the oil, spread the tenderloin slices and slide through the original spoon of green onion and ginger in the boiling pot, cook cooking wine, soy sauce and broth, add salt and monosodium glutamate to find a good mouth, pour the tenderloin into the colander to taste, and put a small bowl under the colander to catch the soup.

3.Heat another with a clean spoon, add the net oil and turn evenly, leave a little bottom oil, put about two-thirds of the adjusted eggs and pour the tenderloin slices on it, beat a little oil along the edge of the spoon, put the spoon on the slight fire to solidify the egg liquid, then add the rest of the egg liquid, pour evenly on the loin slices, spoon on the fire, pour oil, shake the spoon, turn the spoon after one side is fried, then fry the other side, pour oil, turn the spoon and turn it over, so that both sides are golden, that is, the soup of the stewed loin slices is poured into the spoon, simmer slightly, collect the juice on the hot fire, depending on the appropriate soup, Thicken with water starch, turn the spoon, beat the oil, turn it over, pour the pepper oil out of the spoon, and drag it into a flat plate.

Alfalfa meat, that is, eggs and lean meat fried together, is very delicious, especially fragrant, you can try it!

There is this talent in the restaurant.

Steamed eggs, super delicious, once eaten in Zhejiang