The practice of stir frying shredded pork with dried moss, how to make roasted pork with dried moss

Ingredients: moss, lean meat, minced garlic, millet pepper.

segments, chopped green onions, etc.

1. Clean the prepared moss, then cut it into small pieces and set aside.

2. Bring water to a boil, put the prepared moss in the pot, blanch it simply, then put it out in cold water and soak it.

3. Cut the prepared lean meat into shredded pieces and set aside for later use.

4. Heat the oil, put the prepared minced garlic in the pot and stir-fry until fragrant.

5. Put the shredded meat in the pot and stir-fry briefly.

6. Add an appropriate amount of cooking wine.

in it. 7. Add an appropriate amount of soy sauce for simple seasoning.

8. Put the blanched moss in a pot and stir-fry.

9. Add an appropriate amount of salt and make a simple seasoning.

10. Pour in a little soy sauce to taste.

11. Put the prepared millet pepper segments and chopped green onions in a pot and season to taste.

12. Stir-fry over high heat, and then serve out.

1. Moss, tenderloin, dried chili peppers, ginger slices.

2. Soak the dried moss in hot water to soften, wash and cut into sections for later use.

3. Cut the tenderloin into shredded meat and put it in a bowl and pour some cooking wine and soy sauce to marinate, pour oil into the pot and add ginger and peppercorns, and remove the fried ginger and peppercorns.

4. Pour the marinated shredded meat into the oil pan and stir-fry it with some salt, and then pour the chopped moss into the oil pan and stir-fry for a while.

1. Raw materials: dried moss, peanut oil, tenderloin, salt, light soy sauce, cooking wine, etc.

2. Steps: 1. Wash and cut the dried moss into sections, put it in boiling water for half a minute, and then remove it to cool.

2. Cut the tenderloin into shreds, put the water in the pot, add the oil and salt to the flowers, and boil until boiling.

3. Stir-fry the green onion and ginger until fragrant, pour in the shredded meat and stir-fry for 10 minutes.

4. Pour in the moss separately, add salt, light soy sauce, cooking wine and other seasonings. After stir-frying, it can be made into dried moss and roasted meat.

How to stir-fry with shredded garlic and pork.

You can pinch off the tail of the garlic moss and clean it first, then cut the meat into shreds, squeeze out the water after cleaning, add an appropriate amount of balsamic vinegar, starch, cooking wine, dark soy sauce, light soy sauce and stir evenly, marinate for more than 20 minutes, and then put the ginger in and marinate it again to remove the fishy smell, add an appropriate amount of oil to the pot to heat, put the shredded meat in it and stir-fry to change color, and then put it out for later use, and then put the garlic moss into the pot that has fried the meat, and then continue to stir-fry, add the appropriate amount of salt, and then pour the boiling water into it and simmer for a while. Then add the shredded meat and stir-fry evenly, add an appropriate amount of light soy sauce to taste, so that you can eat.

The nutritional value of shredded garlic pork.

Eating shredded garlic and pork can improve the body's immunity, because it is very rich in protein, which can make immunity stronger, and can also make the formation of antibodies and white blood cells better, and some of the mineral elements contained in it can bring great help to physical health.

Eating some fried shredded pork with garlic moss can also play a laxative role, because the fiber content is rich, which can make the intestinal wall move faster, and the digestive function will naturally become better.

Stir-fry shredded pork with garlic. Prepare the garlic pieces and the shredded meat. Finely chopped green onion, shredded ginger, garlic slices.

Step 1: Put the shredded meat into a bowl, beat an egg white, add a little soy sauce or light soy sauce, add starch and mix evenly, so that the shredded meat is tender and refreshing.

Step 2: Handle the garlic moss. Here you can blanch the water once or put it in the pan for a while.

Step 3: Heat oil in a pot, add the smooth meat and stir-fry out of the pan Step 4, heat the oil in another pot, add green onions, ginger and garlic slices. Add garlic moss and stir-fry. Add a little salt Step 5, stir-fry the garlic moss, and add the smooth shredded pork.

Step 6: Seasoning: Add an appropriate amount of salt, chicken concentrate, cooking wine, oyster sauce, and light soy sauce. Stir-fry over high heat. Finally, pour in starch water. Remove the juice from the pan.

How to stir-fry shredded pork with garlic Cut the meat into shreds, then heat the oil in the pan, and stir-fry the shredded meat there. Then add a piece of garlic moss and stir-fry together for about two minutes. Then add a variety of seasonings to get out of the pot.

First marinate the shredded meat, then stir-fry until fragrant, put oil in the spare pot, put chili garlic, then put garlic moss and stir-fry until fragrant, add salt and chicken essence, add some light soy sauce and stir-fry until fragrant, and then add shredded meat to fry together and it will be out of the pot.

1.Scrape the pork belly, wash the pork rind, and put it in a pot to cook.

Allow the cooked pork belly to cool and then cut into suitably sized pieces.

Wash the leek moss and cut it into 3cm long sections, slice the red pepper, and slice the ginger and garlic.

4.Heat the wok, pour a little oil into the pan, and then fry the pork belly to get oil.

5.Scoop out some of the stir-fried oil, then add the ginger and garlic and stir-fry.

6.Add a spoonful of hot sauce and stir-fry.

7.Add wild leek moss and red pepper and stir-fry.

8.Add the ingredients, soy sauce, and chicken essence and stir-fry a few times.

A lot of people don't know how to cook now. After all, the development of social life and the very developed catering industry basically meet our dietary needs. However, the food we make ourselves still has a unique flavor. You can follow the introduction above and try to make pork boiled with leek moss on your own.

Ingredients.

A handful of leek moss, 150 grams of lean meat, a red pepper, a piece of ginger, a spoonful of light soy sauce, and a few drops of dark soy sauce

A spoonful of cooking wine, a spoonful of starch, an appropriate amount of edible salt, an appropriate amount of cooking oil, an appropriate amount of pepper, an appropriate amount of chicken essence

Steps. 1) Prepare the ingredients and wash them;

2) Lean meat shredded;

3) Cut the leek moss into sections;

4) Ginger and chili pepper shredded;

5) Put a spoonful of light soy sauce and a few drops of dark soy sauce in the lean meat;

6) a spoonful of cooking wine;

7) Put salt;

8) 1 spoonful of cooking oil;

9) 1 scoop of starch;

10) Mix well;

11) Put oil in the pot and stir-fry the ginger until fragrant;

12) Add shredded pork and stir-fry;

13) Add leek moss and chili pepper and stir-fry;

14) Salt;

15) Pepper chicken essence;

16) Stir-fry evenly and remove from the pan; Serve on a plate.

Tips: Leek moss is easy to cook, don't fry for too long.

1. Remove the roots and remove the yellow leaves of the moss, wash and control the water slightly, wash the pork belly, green onion and ginger for later use: cut the stems and leaves of the moss separately; Cut the pork belly into thin slices, and shred the green onion and ginger respectively; First, heat the pot and then pour in vegetable oil to prevent the fried meat from sticking to the pan;

2. Heat the oil until it is hot, pour in the green onion and ginger shreds and stir-fry until fragrant; Pour in the meat slices and stir-fry until browned; Pour in soy sauce and oyster sauce in turn and stir-fry evenly; Turn the heat to high, pour in the moss stalks and stir-fry until they are seven ripe, then pour the moss leaves and stir-fry for a while.

3. Tips: 1. When the stems of the moss are stir-fried until they are seven mature, then put the moss leaves and stir-fry them to make them evenly heated; 2. After pouring into the moss, it should be fried quickly, and it can be cooked, rather than "raw" than overcooked, because the vitamins B and C in the greens are the most afraid of heat, so the longer the frying time, the more nutrients will be lost, and the time of the greens to fry in the pot should be minimized. 3. The current soy sauce, oil consumption and other seasonings are catered to people'taste, added a lot of monosodium glutamate, flavor and the like, so, for the sake of healthy spring, when stir-frying vegetables, it is best not to put monosodium glutamate or chicken essence.

4. Moss has a spring taste, which can be used to fry or make dumplings and baked vegetable cakes. I usually use scrambled eggs, scrambled tofu, and scrambled pork slices, which have the best taste compared to stir-fried pork slices, because moss is particularly fond of meat, and there is a icing on the cake when stir-fried with meat. It goes well with fragrant rice!