What meat should I choose for boiled meat slices to be tastier?

Boiled meat slices. It is a very delicious dish created in our country, and it is a kind of special dish belonging to Chongqing.

The evolution of the change. And its taste is very spicy, the meat texture is very tender, and it is easy to apply, and there are very delicious vegetables in it. It is especially suitable for eating with rice.

Boiled meat slices are traditionally made with tenderloin.

The marinated tenderloin is also very tender, and some people in some places make it with lean meat and plum strips, and some people make it with pork belly with a little fat, because the pork belly tastes more oily. In addition to the different meats, there are also different side dishes to base upon.

Boiled pork slices are a delicacy that is often late, and is loved by everyone because of its spicy and fragrant flavor and tender meat texture. Boiled pork slices are a local dish that belongs to the eight major cuisines of China.

One of the classic dishes in Sichuan cuisine, the flavor type is mainly spicy, and it tastes better when eaten with some bean sprouts.

The selection of materials for making boiled meat slices is very important, and now many people will choose to use lean meat or plum strip meat to make boiled meat slices, because the meat is relatively tender, and some pork belly with a little fat meat is used to make it, but the traditional boiled meat slices are made with tenderloin, and the boiled meat slices after marinating will taste very tender.

The meat slices should be marinated first, and pepper, cooking wine, and edible salt should be added.

Grasp the egg whites well, then add starch, add a little cooking oil on the top, seal it, and marinate for about 10 minutes. Heat oil in a pan and add the bean paste.

Tempeh and Sichuan peppercorns, etc., then add water to boil, and finally boil the meat slices for about 30 seconds.

In order to avoid the cooked meat slices being too old, you should not cook them directly in the pot, but should marinate them first. In addition, adding egg whites appropriately during marinating can effectively ensure that the moisture of the meat slices is not lost and ensure that the meat slices are delicious.

It's better to choose the tenderloin because the meat here is very tender, and when you make boiled meat slices, the texture is very good, and it is not particularly greasy.

If you want to boil the pork slices, I think you can choose the pork belly for it, because the fat and lean are relatively comparable, and it will not get tired of eating.

Boiled pork fillet is a very delicious specialty, and it is often seen when ordering in restaurants, and its meat tastes tender and spicy. Then the meat of boiled meat slices can be beef, or you can use pork, if you use pork, it is better to use pork loin, which is not fatty, and it is more tender. What kind of meat is good for boiled meat slices.

1. When using beef, beef slices, meat slices can not be cut too thin, so that it will be very enjoyable to eat, cut down beef slices, add water starch, a small spoon of salt and cooking wine, you can put a little dark soy sauce (used for coloring), and the noodles should be slightly more so that the meat slices feel very tender in the mouth. Mix and mix the pulp for fifteen minutes (put some liquor to make it more fragrant). 2. When using pork loin, there are 3 ways to do it:

1. Slice the pork tenderloin, mix the egg white, starch, salt, monosodium glutamate and cooking wine into a paste, and spread it on the meat slices; 2. Cut the pork tenderloin into large slices, grasp it well with cooking wine, egg white, dry starch and a small amount of salt; 3. After cutting the pork tenderloin into slices, use a little soy sauce (light soy sauce) and water starch slurry, add some cooking wine and salt to taste. Remember, turn off the heat as soon as the meat is cooked, and don't cook it old. Ingredients for the practice of boiled meat slices:

Pork tenderloin (150 grams) Accessories: cabbage (50 grams) Seasoning: eggs (30 grams) pepper (3 grams) bean paste (10 grams) Ginger (10 grams) Green onions (10 grams) Pepper (red, sharp, dry) (5 grams) Sichuan pepper (5 grams) Soy sauce (10 grams) Cooking wine (8 grams) Monosodium glutamate (5 grams) Salt (10 grams) Starch (peas) (10 grams) Vegetable oil (50 grams) Method:

1.Slice the pork loin, mix the egg whites with starch, salt, monosodium glutamate, and cooking wine into a paste, and spread it on the meat slices; 2.Wash and slice cabbage leaves and ginger, and cut the green onion into white sections; 3.

Put 35 grams of vegetable oil into a pot, heat it, pour in Sichuan pepper and dried chili pepper and fry it slowly, until the pepper is golden brown and remove it; 4.Then, finely chop the peppers and peppercorns; 5.Stir-fry the bean paste with oil in a pot, then add cabbage leaves, green onions, ginger, broth, soy sauce, pepper, cooking wine, monosodium glutamate and other seasonings, stir a few times to mix thoroughly; 6.

Then put in the meat slices, and then stew, after the meat slices are cooked, the meat slices are served, and the minced dried chili peppers and peppercorns are sprinkled on top; 7.Boil the remaining vegetable oil, pour it on the meat slices, and fry the dried chili peppers, pepper powder, and meat slices in hot oil to make the numb, spicy, and fragrant overflow.

Tenderloin is generally chosen for boiled pork slices, because the texture and taste of this part of the meat are better. Choose fresh pork, cut it into slices, use cooking wine, green onions, ginger and garlic to remove the smell, and finally add starch to ensure that the taste of the boiled meat slices will not be firewood, and then put aside for later use. Pour cooking oil into the pot, add green onions, ginger and garlic and bean paste to stir-fry, add water

The tendon meat is the best, and it tastes delicious with a little fat! Both the front leg and the back leg are fine.

Personally, I feel like it's tenderloin.

Boiled pork slices are a Sichuan dish that everyone loves very much, not only the taste is spicy and fragrant, but the color looks even more prosperous! Let's get together and let the family come and taste this delicious food! I wish you all a prosperous career and a prosperous family in the new year!

Ingredients: tenderloin, parsley, shiitake mushrooms, cooking oil, eggs, garlic, green onions, chili peppers, minced ginger, Sichuan peppercorns, pepper, cooking wine, dark soy sauce, chili powder, chicken powder, bean paste, corn starch, salt.

Steps: Step 1: Cut the tenderloin into thin slices, add an egg white, half a teaspoon of pepper, a little salt, and a teaspoon of cooking wine and mix well.

Step 2: Add half a teaspoon of cornstarch and mix well.

Step 3: Cut the celery into sections, slice the mushrooms, marinate the meat slices for 10 minutes, and mince the green onion, ginger and garlic for later use (the green onion, ginger and garlic forgot to take a picture).

Step 4: Pour an appropriate amount of oil into the pan and remove the meat slices from the pan to scatter and change color.

Step 5: Leave an appropriate amount of bottom oil in the pot and stir-fry half of the peppercorns, bean paste, ginger, and half of the garlic paste to bring out the fragrance.

Step 6: Add an appropriate amount of water to boil, boil the shiitake mushrooms until they are broken, cook the celery together until they are broken, add half a teaspoon of chicken powder to taste, remove the boiled vegetables and pour them into a large bowl for later use.

Step 7: Cook the sliced meat for two minutes.

Step 8: Pour the boiled meat slices over the vegetables together with the broth.

Step 9: Put half a teaspoon of chili powder, garlic paste, chopped green onion, chili pepper and peppercorns on the meat slices for later use.

Step 10: Pour an appropriate amount of oil into the pan and boil until it is 70% hot.

Step 11: Pour the boiled oil over the meat slices.

Step 12: Finished product.

Tips: Adding egg whites and cornstarch can make the meat slices more tender and smooth, and be sure to stir clockwise when marinating with egg whites and cornstarch!

Chicken breast or pork loin is the best choice. Because I usually use these two kinds of meat to make boiled meat slices, which are delicious and easy to succeed, and the texture is no worse than that of the restaurant.

I think it's better to choose lean pork, because the boiled pork slices that come out of this way are not greasy and go well with rice.

The meat of the boiled meat slices can be either beef or pork, and if pork is used, it is better to use pork loin, which is not fatty and is more tender.