How to stir fry meat with twist, how to make stir fried beef with twist

Hello. Twist noodles are twisted together and fried. The twist is golden and eye-catching, sweet and crisp, sweet but not greasy, the taste is fresh, and the teeth and cheeks are fragrant; It's delicious and not greasy, and it's not hot if you eat more; Rich in proteins, amino acids, vitamins and trace elements.

Small twist flower is moderate in calories and low in fat, which can be tasted casually, and can be accompanied by wine and tea, which is an ideal snack food.

Let's talk about twist roast pork, here's how I cook it.

1.Wash and cut the meat, soak it in boiling water to remove the blood foam, and then put it in water to cook.

2.Break the twist into small short pieces [you can also break them without breaking them], cut the red and green peppers into cubes, and slice the ginger.

3.Put peanut oil in another wok, heat the oil and add ginger, dried peppercorns and dried chili peppers on low heat until fragrant.

4.Put in the cooked meat, stir-fry over high heat, pour in cooking wine, and a little soy sauce.

5.Add the red and green peppers and stir-fry.

6.When the red and green peppers are mixed and wrapped in oil, you can put in twist flowers, stir-fry for two minutes, and add chicken essence. [If you like soft spots, you can put some water and cover and cook for 1-2 minutes].

Good luck.

Peach crisp is a special delicacy in many regions, peach crisp is mainly made of wheat flour and other raw materials, it tastes crispy, for people with better teeth, peach crisp is a very, very good snack. In addition to taking peach crisp as a snack, peach crisp can also be added to dishes to make many different dishes. Among them, peach crisp roast pork is a more popular dish, so what is the specific method of peach crisp roast pork?

1.After cleaning and cutting the meat, wash off the blood foam after soaking it in boiling water, then boil it in the marinade, and then invest two star anise grains.

2.Tear the peach crisp into small short pieces, cut the pepper hob into pieces, and cut the ginger into slices.

3.Put cooking oil in another stir-fry pot, and put in the ginger slices and dried sesame pepper and dried chili pepper after the oil is boiled.

4.Funds are invested in marinated meat, concocted by fire, poured into rice wine, and a small amount of light soy sauce.

5.Put in the pepper and concoct.

6.When the pepper is wrapped in oil, you can put in the peach crisp, stir-fry for three minutes, and add monosodium glutamate.

How to make home-cooked braised pork?

Food: pork belly, star anise, green onions, ginger, ginger slices;

Seasoning: sugar, salt, light soy sauce, rice wine, old rock sugar, cooking oil.

The practice and process of braised pork:

1. First cut the pork belly into small pieces with a thickness of centimeters, put cold water into the pot, boil the meat pieces for 5 minutes after the water boils, scoop them up, and reserve the purified water;

2. The stir-fry pot is easy to put on the fire, pour a small amount of oil, stir-fry star anise, pour in white sugar, stir-fry the sugar color, and stir-fry the pot until it is slightly yellow;

3. After the white sugar is completely melted and fried to a slight color, the small pieces of meat are fried in the pot, and the small pieces of meat are fried until the water is drained, the color is crystal clear, the surface is light yellow, and the rice wine is cooked after the oil just starts;

4. Pour in the light soy sauce and stir-fry, stir-fry into rice wine to evaporate, and the light soy sauce is evenly sucked on the meat grains;

5. After stir-frying the meat well, introduce boiling water into the pot, and the water and meat are almost the same;

6. Subsequently, add the green onions, ginger slices, ginger and old rock sugar, cover and simmer for 30-40 minutes;

7. After the meat is stewed, pick out the green onions, ginger, star anise, and good ginger;

8. Put a small amount of salt, then fry the sugar color on the stove, and the juice can be cleaned before the pot.

Tips: 1. Keep in mind that in the case of frying sugar, unnecessary oil can be requisitioned and cooked again;

2. The meat of braised pork ribs does not need to be cut into small pieces, because if it is very small, the meat will become smaller and smaller after being made, and the taste is not good;

3. When removing the odor, the meat does not need to be put into the pot with cold water, otherwise the taste and taste will be affected;

3. You can add salt to make braised pork, but you can not put it, depending on your taste.

Ingredients: 200 grams of braised beef, 250 grams of salted twist, 40 grams of dried peppers, 15 grams of Sichuan pepper, 10 grams of chili powder, 40 grams of spicy peanuts, 500 grams of oil.

Specific methods: 1. Put the twist in the plate for later use;

2. Break it into small sections by hand;

3. 200 grams of braised beef;

4. Cut into long strips about one inch long and a little thicker;

5. Put dried peppers, Sichuan peppercorns, and spicy peanuts in a bowl and mix well;

6. Stir-fry or put oil in the pot, when the fire is 80% hot, turn to medium heat, and put it into the beef frying bucket stall until the surface is scorched and empty, and pick it up when it is black;

7. Put the oil in the pot, leave a small amount of base oil, add the chili powder and simmer for 3 seconds;

8. Then quickly pour the dried peppers, peppercorns and spicy peanuts in the bowl into the pot, stir-fry evenly, and stir-fry the red oil and spicy fragrance over low heat;

9. Add the fried beef and continue to stir-fry for one minute;

10. Finally, add the twist crushed and stir-fry evenly.

Prepare raw materials: appropriate amount of pork loin, appropriate amount of twist flower, a little green pepper, ginger, salt, chicken essence, green onion segments, marinade, peanut oil, etc.

How to make twist stew:

1. Wash and cut the pork tenderloin, wash off the blood foam after soaking it in boiling water, then cook it in brine, and add spices; Prepared.

2. Break the twist into small shorts, wash the green peppers, cut them into cubes, and cut the ginger into cubes;

3. Put peanut oil in another wok, and after the oil is hot, add ginger and dried peppercorns, green onions, and dried chili peppers on low heat and fragrant;

4. Put in the marinated meat, stir-fry over high heat, pour in cooking wine, a little soy sauce;

5. Add green peppers and stir-fry;

6. When the green peppers are all covered with oil, you can put in the twist flowers, flip the hand and fry for two minutes, add the chicken essence and salt.

Prepare raw materials: appropriate amount of pork loin, appropriate amount of twist, a little green pepper, ginger, salt, chicken essence, large green onion segments, marinade, peanut oil, etc.

How to make twist stew:

1. Wash and cut the pork tenderloin, wash off the blood foam after soaking it in boiling water, then cook it in brine, and add spices;

2. Break the twist into small shorts, wash the green peppers, cut them into cubes, and cut the ginger into cubes;

3. Put peanut oil in another wok, and after the oil is hot, add ginger and dried peppercorns, green onions, and dried chili peppers on low heat and fragrant;

4. Put in the marinated meat, stir-fry over high heat, pour in cooking wine, a little soy sauce;

5. Add green peppers and stir-fry;

6. When the green peppers are all covered with oil, you can put them into the twist flowers, stir-fry for two minutes, add chicken essence and salt, and then you can get out of the pot.

Ingredients for <> spicy pork belly: 2 star anise, 1 cinnamon, 3 bay leaves, 20 peppercorns, 2 spoons of cooking wine, 500g of pork belly, 2 spoons of oil and spicy seeds, 2 spoons of light soy sauce, lemon juice and half a lemon juice, 1 small bowl of peanuts, 1 spoon of minced green onion and garlic, 5g of white sesame seeds.

Preparation of spicy pork belly.

1. Put star anise, cinnamon, bay leaves, peppercorns, cooking wine and pork belly in cold water.

2. Remove after cooking, control the moisture and set aside.

3. Add oil and spicy seeds, light soy sauce, lemon juice, peanuts, minced green onion and garlic, salt and sugar to the bowl.

4. Pour in the boiled pork belly and stir well.

5. Garnish with white sesame seeds.

Ingredients: 1 kg of pork belly, potatoes, appropriate amount of green onion, ginger and garlic, 1 tablespoon of Pixian bean paste, appropriate amount of chili pepper, appropriate amount of Sichuan pepper, a little sugar, a little salt, a little liquor.

Procedure. 1. Soak the pork belly in water for half a day, soak the blood out, clean it, and chop part of the green onion and ginger for later use.

2. Put the pork belly into a clean basin, sprinkle 1 small pinch of salt, sprinkle minced green onion and ginger, add a small spoon of white wine, and marinate for 1 hour.

3. Take a pan, do not put a drop of oil in the pot, spread the pork belly on the bottom of the pot with the front side down, put it on the fire and heat it over low heat, with the heating process, the pot makes a zizi frying sound, turn over and fry after one side is cooked, and wait until the pork belly is fully cooked, take out the pork belly.

4. Peel the potatoes and cut them into thin slices, fry the potatoes over low heat with the remaining oil in the pan, and shovel out the potatoes when they are cooked.

Other recipes for pork belly.

Dongpo pork] Ingredients: 1000 grams of pork belly, appropriate amount of salt, 1 green onion, 1 piece of ginger, 2 cloves of garlic, 250 grams of Huadiao wine, 2 tablespoons of light soy sauce, 2 tablespoons of braised soy sauce, 20 grams of rock sugar, appropriate amount of water starch.

Steps:1Add water to the pot, blanch the pork belly under cold water, after the water boils, skim off the foam, cook for 10 minutes, remove and let cool.

2.Cut the pork belly into 4x4 cm cubes, tie the pieces into a cross knot with a string, and tie the meat face down.

3.Spread the green onions, ginger slices, and garlic granules on the bottom of the casserole to prevent the meat skin from sticking to the bottom of the pot during cooking, and put the meat pieces with the skin facing down in the casserole.

4.Pour in Huadiao wine, soy sauce, add rock sugar, pour in an appropriate amount of water, cover the meat surface, bring to a boil over high heat, turn to low heat and simmer for 60 minutes.

5.When the time is up, add salt to taste, turn the meat pieces over, continue to simmer over low heat for 30 minutes, when the time is up, take out the meat pieces, put them on a plate, add water to the steamer and boil, put the plate in, and steam for 30 minutes.

6.When the time is up, remove the plate and pour the original juice of the stewed meat.

Spicy pork belly.

Ingredients. 400g pork belly

Accessories. Lobster balls to taste.

Beef balls to taste.

Appropriate amount of animal flour. Coriander to taste.

2 green onions. Seasoning.

Hot pot base 1 4 pieces.

1 bag of pure milk.

1 piece of pork bone soup.

Steps to prepare spicy pork belly.

1.Hot pot base, milk, pork bone soup, green onion cut into sections, add water to boil over high heat, then turn off the heat and set aside.

2.Soak the pork belly with skin in water for 10 minutes.

3.Cut into long pieces 6 cm long and cm thick.

4.Thread it vertically with a skewer, and place the meat at the front of the skewer.

5.The pork belly skewers are ready.

6.Put the worn pork belly skewers in a casserole and bring to a boil over high heat, add the prepared meatballs, continue to boil the flour and coriander, then turn to low heat and cook for another 10 minutes.

Pork belly (also known as rib meat, three-layer meat) is located in the pig's'In the abdomen, there is a lot of fat tissue in the belly of the pig, which is sandwiched with muscle tissue, and the fat and lean are interspersed, so it is called "pork belly". This part of the lean meat is also the most tender and juicifier. Pork belly has always been the best protagonist of some representative Chinese dishes, such as Jinan Pork Meat, Plum Vegetable Button Meat, Nan Milk Button Meat, Dongpo Meat, Back to the Pot Meat, Braised Pork Rice, Melon Meat, Steamed Pork and so on.

Its fat meat is easy to melt when heated, and the lean meat is not firewood when cooked for a long time. The following is how to make spicy pork belly, please refer to it!

1.Peel the pork belly and cut it into small pieces.

2.Put in the pepper powder, chili powder, cumin powder, a little sugar (not more, otherwise it will not taste good if it is sweet), 2 teaspoons of light soy sauce (to add a little color and umami to the meat), a small amount of pepper (otherwise the taste is too heavy), if it is not enough to taste, you can put more pepper and chili if you like to eat spicy, mix well with the meat, and marinate for 20 minutes.

3.Line a baking sheet with tin foil, set the meat in an oven at 220 degrees and bake for 20 minutes.

4.I like that some of the burnt will be more fragrant, the oil of the pork belly is grilled, and the meat is very tender and fragrant.

5.Isn't it tempting to put it on a plate?

There are a lot of disadvantages in the twist cooking method, take the quail egg stewed twist method as an example:

Ingredients: quail eggs, square ham sausage, black fungus, salty twist, light soy sauce, salt, homemade mixed soy sauce.

Method: 1. Soak and wash the black fungus, tear it into flakes for later use, boil the quail eggs and remove the shells for later use, and break the twist into 4 to 5 cm length; Square ham sausage 1 divided into 4 set aside.

2. Fill the pot with oil and heat, about 3 to 4 oil temperature, put quail eggs, fry over medium-low heat until the surface of the egg skin bubbles with tiger skin oil, get out of the pot, put the square ham sausage into the pot, fry until the skin on both sides of the skin bubbles tiger skin oil bubbles and set aside.

3. Put the black fungus in the pot, turn to high heat and fry, add an appropriate amount of water or broth, shake after boiling, fry the quail eggs, add seasoning salt, light soy sauce and half a spoon mixed soy sauce, stir-fry evenly, simmer for a while, add ham sausage and twist flowers, stew evenly, and the soup can be dried and put on the plate.