How to make shredded lean pork in Northeast cuisine?

Favorite cold dish.

It is a home-cooked cold dish in the Northeast, this dish can be said to be from a snack to a large, and his taste is mainly sweet and sour. In the Northeast restaurant, it is a dish with a very high order rate, when it comes to the shredded meat inside, but it is essential, it mainly plays a role in increasing the flavor, if you don't put shredded meat, the taste of cold dishes is not so strong.

Let's talk about the process of making this cold dish.

1. Prepare the tenderloin.

Cut into shredded meat, add cooking wine, pepper.

A little egg white, a little starch, grasp and marinate evenly for 10 minutes, so that the fried shredded meat tastes more smooth and tender, get out of the pot, add a little oil, add the shredded meat, stir-fry over low heat, add a little chopped green onion, a little soy sauce to enhance the color, a little bit of MSG.

Appropriate amount of sugar, stir-fry until broken, remove from the pot and set aside. In this way, the shredded meat of the cold dish is ready.

2. Cut the Chinese cabbage into shreds and dry the tofu.

Shredded, shredded cucumbers, shredded carrots, blanched vermicelli (large pulls can also be used.)

Dried chili peppers are fried in oil.

3. Start mixing: pour all the above ingredients into the basin.

Medium, add minced garlic, coriander, a little salt, MSG, add more sugar and old vinegar, the ratio of sugar and vinegar is 1:1. A pinch of seafood soy sauce and a little sesame oil. Gently grasp and mix evenly, and serve on a plate. A sweet and sour Northeast cold dish is ready.

The shredded lean pork in the cold dishes of the Northeast is called the Covered Meat Cap in the Northeast.

Here, I want to say that some people like to eat vegetables mixed with shredded pork, and some people love to eat the crispy texture and taste of fried into "oily la", let's talk about the two kinds of shredded meat respectively.

The first is shredded meat.

Choose pork loin, change the knife to shreds, and add light soy sauce.

Cooking wine, salt, pepper, starch, grasp and marinate for 10 minutes;

Heat the pan until there is no water, pour out the oil, then add the cold oil, add the meat and stir-fry to change color;

The second type, "oil zila".

Choose pork belly, change the knife to shreds or diced meat, heat the pan until there is no water, pour out the oil, then add the cold oil, and fry the fat in the meat over low heat until the shredded meat is fried dry, add an appropriate amount of minced garlic and pepper, pour in a spoonful of light soy sauce, stir-fry well and serve.

The method is to blanch the lean meat and cook it in water, then take it out and tear it into small strips, and mix it together when you eat it.

First, choose lean pork, it is best to choose small tenderloin, followed by large tenderloin, and then hind leg meat.

Second, change the knife, cut the meat into large slices, and then change it into shredded meat, the size and length according to the requirements you need.

3. Add the shredded meat to the salt, peppercorns, cooking wine, and starch, and simmer for about 15 minutes.

Fourth, heat the pan with cold oil, add the shredded meat and stir-fry for about a minute and a half, wait for the shredded meat to change color, and put it out.

Prepare the tenderloin and cut it into shredded meat, add cooking wine, pepper, a little egg white, a little starch, grasp and marinate evenly for 10 minutes, so that the fried shredded meat has a smoother and tender taste, get out of the pot, add a little oil, put in the shredded meat, stir-fry over low heat, add a little green onion, a little soy sauce to enhance the color, a little bit of MSG, an appropriate amount of sugar, fry until it is broken, and set aside. In this way, the shredded meat of the cold dish is ready.

Northeast cold cabbage shreds are a traditional Northeast local snack with a crisp taste, sour and spicy taste, which is the best choice for cooling off in summer. I'll take a look at how it works.

Ingredients: 1 fresh cabbage, 2 red peppers, appropriate amount of minced ginger, appropriate amount of chopped green onion, appropriate amount of sesame oil, appropriate amount of vinegar, appropriate amount of salt.

Steps:1Wash the fresh cabbage and cut it into thin strips and soak it in water to make the shredded cabbage more crispy.

2.Wash and remove the seeds of the red and spicy pure peppers, cut them into fine pieces and put them in a bowl.

3.Mince the ginger and place it in a bowl.

4.Chop the green onion into finely chopped green onions and place in a bowl.

5.Add salt and vinegar to a bowl and stir to combine.

6.Add an appropriate amount of sesame oil and stir again.

7.Drain the soaked and leaked shredded cabbage and place it in a bowl.

8.Stir well and let the seasoning coat the shredded cabbage thoroughly.

9.Put it in the refrigerator for about half an hour to make it more flavorful.

The Northeast cold cabbage shreds are ready. It's simple to make, crispy, sour and spicy, and perfect for summer. You can try to make it yourself and enjoy the taste of this delicious snack.