We all know that the waist flower tastes delicious, how should the pattern of the waist flower be cu

1.Lay the pork loin flat and cut it in two pieces with a knife.

2.Remove the white meridians on both sides of the cut pork loin, because this is the main fishy smell of the pork loin**.

3.Place the processed pork loin slices flat on a cutting board, and cut the kitchen knife at a 30-degree angle, about 3 mm apart.

4.Turn the pork loin at an angle, cut with a knife and intersect the oblique knife pattern into a parallel knife pattern of 90 °, and the depth of the knife is about 4 5 of the thickness of the pork loin. Each knife cuts off the pork loin, so that the cut pork loin is shaped into an ear of wheat.

5.Blanch the chopped kidney flowers in a hot water pot until the pork loin slices curl up, remove the water and soak it in clean water for later use.

The kidney flower should be cut vertically and then fried in a pan. The waist flower that comes out of this way is very tender and delicious.

Be sure to cut along the fiber of the waist flower, and cut along the fiber, you can cut out a beautiful pattern, and it will not affect the taste or appearance.

The tattoo of the waist flower should be cut like this, the knife head at a 30-degree angle to the upper right angle, every centimeter to make a cut but not to the end, until the entire waist is crossed, and then the knife head in the opposite direction to the left repeating the action.

It should be cut according to the texture of the kidney flower itself, because only in this way can it produce a more beautiful shape.

When many people buy pork kidneys, they may not know that they want to slice the kidneys and cut them directly, so no matter how they do it, the taste of the kidneys is particularly big. After the pork loin is washed, the outer membrane is torn off. The reason why the pork loin has a fishy smell is caused by the white tendons in the pork loin, so the most important thing is to remove it and remove the odor glands.

The pork kidneys have the same thing as the tendons, which is the stinky gland of the pork kidney. When you buy the pork kidney, cut the pork kidneys from the middle position. You will notice that there is a white tendon inside.

This is the stink gland.

If the pork kidneys are soaked in water mixed with white vinegar and starch, if the pork kidneys turn white and swell, the smell will be removed. Cut the pork kidney, soak it in liquor, then pinch the pork kidneys with your hands, squeeze them out, and wash them with water. Green onion and ginger juice to remove the smell.

Beat the green onion and ginger into juice, put the pork kidneys in it and soak it for about two hours, then take it out and put it in clean water to wash. Use 20 grams of cooking wine to remove the fishy, 15 grams of white vinegar, and soak in an appropriate amount of water for 10 minutes.

The correct way is to buy the pork kidney, break the fascia outside, half-open, and then pinch the cut surface at both ends with both hands, so that the waist sao will bulge, and then it is easy to cut it off with a blade, and the waist likes to eat the heavy taste, if you don't like it, you can throw it away. Finally, when making pork kidneys, you also need to pay attention to the heat and seasoning, the pork kidneys themselves smell big, so it's best to make fried meat, or fried dry, and make spicy kidney slices.

Put the kidneys in a bowl, add salt, pepper, cooking wine, light soy sauce, dark soy sauce and starch, stir well, put in and marinate for 30 minutes. When processing pork kidneys, whether it is water or oil, the heat must be sufficient and the time must be short, so as to remove part of the peculiar smell and make the taste of pork kidneys more crisp and tender. After cutting, put the inside of the pork kidney, and scrape off the middle layer of white tendons with a flat knife.

Here's the key. This layer of white substance is called"Tendons", is the main smell of **, so be sure to shave it off.

It should be cut and washed first, be sure to soak it in water, then soak it in green onion and ginger water, and put the kidney flower in the white wine, so that it can also remove the fishy smell.

To cut from the middle, remove the white tendons in the middle, you can marinate it with white wine, and then put it in clean water to remove the smell.

Generally, ginger or cooking wine is used to remove the fishy smell, and some people will also smear some flavors or alcohol on it.

The cut method of the waist flower is as follows:Tools Ingredients: Pork loin.

1. First of all, clean the pork loin.

2. Then open from the middle slice and remove all the white parts on the pork loin after cutting.

3. Cut the processed pork loin into three-quarters with an oblique knife, and cut the injection evenly with sleepiness.

4. Then hit a straight knife and cut off the pants every 4 knives.

5. In this way, the waist flower is cut.

The homely practice of stir-frying kidney flowers:

1. Clean the pork kidneys first, divide them in half from the middle, press both sides to remove the white fascia in the middle, these fascia are the main fishy smell, and they must be dealt with.

The processed pork kidneys are first 45 degrees oblique cut flower knife, cut a little denser, and then cross in the opposite direction after cutting to continue to cut the flower knife, and then divide it into about two centimeters long after cutting, the pork kidneys of this cutting method will be comfortable after stir-frying, very beautiful, like a flower, that is, what I call the waist flower. Soak the cut kidneys in water for 5 minutes to soak out the blood, which is also the key to removing the fishy smell of pork kidneys.

2. Prepare the ingredients: take one green and one red pepper and cut it into pieces for later use; Cut half an onion into small pieces and set aside; 35 cloves of garlic cut into garlic slices for later use; Slice a piece of ginger into minced ginger and set aside; Cut a section of green onion into chopped green onions and set aside.

3. After five minutes, rinse the soaked pork kidneys several more times, then put them in a bowl, add a handful of flour and keep scratching and washing, and then pour in an appropriate amount of water after 1 minute to continue to scratch and wash, and rinse again after two minutes. Flour has good adsorption, which can clean the mucus and impurities on the surface of the pork kidney, so that it will be particularly clean.

4. Then marinate the pork kidneys: add an appropriate amount of salt, pepper, a little high liquor and half a spoon of starch and mix evenly and marinate for 5 minutes. Pepper and liquor both play a role in removing fish, and starch plays a role in moisturizing.

5. Mix another bowl of juice: add a spoonful of salt, a spoonful of sugar, an appropriate amount of pepper, oyster sauce, light soy sauce, half a spoon of starch and an appropriate amount of cold boiled water and stir well.

7. Add oil to another pot, add green onions, ginger, garlic and a spoonful of soybean paste after the oil is hot, stir-fry until fragrant, then pour in green and red peppers and shallots, pour in the kidneys and continue to stir-fry after stir-frying for a while, pour in the bowl juice after stir-frying for a while, stir-fry evenly again, let the kidneys fully absorb the juice and then turn off the heat and remove from the pot.

A nutritious and delicious spicy fried kidney flower is ready, so that the fried kidney flower is tender and not fishy, and it is especially delicious to eat. When frying kidney flowers, many people like to blanch and then fry, in fact, not all ingredients are suitable for blanching, such as pork kidneys will become fishy and firewood after blanching, and the taste is very bad.

Dish name] stir-fried kidney flower.

Cuisine] Sichuan cuisine.

Features] The shape is like an ear of wheat, the color is ruddy and oily, crisp and refreshing.

Ingredients: 400 grams of pork loin, 10 grams of fungus, 25 grams of winter bamboo shoot slices, 75 grams of oil, 10 grams of soy sauce, 5 grams of green onions, 5 grams of ginger juice, 8 grams of cooking wine, 3 grams of monosodium glutamate, 5 grams of garlic slices, soup, and starch.

Production process] 1) Remove the loin in the middle of the pork loin, chop the wheat ear flower knife, and then cut it into pieces, (2) Wash the fungus, cut the winter bamboo shoots into slices slightly smaller than the kidney flower, (3) Put soup, soy sauce, cooking wine, ginger juice, monosodium glutamate, garlic slices, and starch into a bowl to form a sauce, (4) Blanch the kidney fungus with boiling water and then control the water (5) Fry for a long time on the fire and put the oil to 7-8 heat, put in the pulp waist flower, slightly slip and quickly control the oil, spoon the bottom oil, add the green onion, stir fragrant, lower waist flower, fungus, winter bamboo shoots, pour the sauce and stir-fry quickly, Drizzle the oil for a long time.

Stir-fried kidney flowers. Ingredients: pork loin (600g), shiitake mushroom (10g), bamboo shoots (100g), flavored powder (10g), wine (10g), soy sauce (25g), ginger, green onion, sesame oil (to taste).

Production method: 1. Cut each pork loin into two pieces, dig out the tendons, cut it into a pattern with a horizontal knife, take it up after rinsing off its blood with water, and then soak it in boiling water until it is five mature, and then soak it in boiling water until it is ready to use, and second, after soaking the mushroom, cut it into sections with bamboo shoots and ginger. 3. Start the oil pot with Wanghuo, first add the oil, then add the ginger slices, bamboo shoots, mushrooms, pork kidney, and wine to fry, season with soy sauce and flavor powder, thicken with wet rhombic powder, and add sesame oil to put on the plate.

Characteristics: persimmon yellow color, crisp and tender texture.

Ingredients: 350 grams of kidney.

Ingredients: 20 grams of gouache, 75 pieces of water fungus and winter bamboo shoots, 10 grams of ginger flowers, garlic sprouts, green beans, and 25 grams of horseshoe green onions.

Ingredients: 10 grams of soy sauce, 5 grams of vinegar, grams of pepper, grams of monosodium glutamate, 5 grams of cooking wine, 5 grams of salt water, 50 grams of clear soup, 300 grams of peanut oil (about 40 grams).

Preparation method: 1. Wash the kidney, flush it away from the middle, peel off the skin, dig out the waist, face downward, first slope knife into 7 10, and then vertical knife into 8 10, solve into a wheat ear-shaped pattern, cut into 6 rectangular squares, wash it in water, dry it, fold it evenly with powder, cut the winter bamboo shoots into snowflake flakes, and tear the fungus big. MSG, cooking wine, brine, soy sauce, pepper and vinegar, clear soup, and powdered rice are paired into a sauce.

2. Put the pot on the fire, add oil, heat ninety, put the kidneys into the pot, and when the loins are cracked, immediately remove the oil from the pot. Leave a little oil in the pot, then put it on the fire, put the bamboo shoots, fungus, garlic sprouts, ginger flowers, and green beans into the pot, stir-fry for a while, and add the right sauce. Pour the juice into the waist flower and turn over the two bodies.

1. Prepare millet peppers, onions, ginger, green onions 2, kidney flower cut flowers 3, waist flowers and salt, light soy sauce, cooking wine, sugar, starch marinated for 10 minutes 4, oil heating 7 ripe, put green onions, ginger and garlic slices, millet pepper stir-fry and put kidney flowers to fry and serve out 5, put onions in the pot and stir-fry into the waist flowers and jump into the salt chicken essence.

1. First cut the waist flower in half, as shown in the figure below

2. Spell out the white tissue and the particularly red tissue in the pork kidney, as shown in the figure below

4. Then cut the pork loin cross-cutting with one knife, and then cut off the second knife, as shown in the following figure

5. Finally, cut off all the waist flowers, as shown in the figure below

Waist flower cut:

1. Be sure to remove the film on the surface of the pork loin first, and then cut it in half to remove the white stuff inside.

2. In the process of cutting the waist flower, first cut the waist into thin parts, and cut them thinner, but don't cut them off.

3. After cutting, change the direction and cut it in the same way, but after cutting three or four times, the fourth time will be cut off, so that a section of the waist flower will be cut, if such a section is too long, you can cut it in half, and the length will be more uniform.

The method of waist flower is recommended:

Hot waist flower: 250 grams of pork loin.

Pickled ginger 10g.

10 grams of pickled chili peppers (you can put more spicy ones).

Garlic cloves 5 grams.

Green onions 15 grams.

Water starch 5 grams.

3 grams of dried peppercorns.

Salt 5 grams. Method 1Cut the kidney, wash it once, drain the water, add a little salt, water starch and grasp it well, and set aside.

2.Pickled peppers, pickled ginger, garlic cloves minced, green onions cut flowers or knots, set aside. (Chopping the minced food is to make the flavor faster when the oil is over, and those who are more afraid of spicy can choose to shred the pickled ginger and garlic cloves, and keep the pickled pepper whole).

3.Put oil, a little more, high heat, put in a small amount of dried peppercorns; Pour off the excess water and wait until the pot is spicy, then remove from the pot and stir-fry a few times (about 3 seconds).

4.Quickly pour the pickled ginger, pickled pepper and minced garlic into the pot, stir-fry quickly, then add the green onions, and then turn off the heat and start the pot after mixing evenly. (Generally speaking, it is controlled in about 10 seconds from the waist flower to the last pot).

The principle is the same as that of fried squid.

How to cut the waist flower The main ingredients of the waist flower: 500 grams of pork kidneys Accessories: 25 grams of winter bamboo shoots 25 grams of fungus (water hair) 25 grams of peas Seasoning:

70 grams of vegetable oil, 10 grams of bean paste, 5 grams of garlic (white skin), 5 grams of soy sauce, 2 grams of monosodium glutamate, 5 grams of cooking wine.