How long to cook stir fried meat, how long does it generally take to cook

Ingredients: 500 grams of pork, (150 grams for fat, 350 grams for lean).

Seasoning: salt 4 g, monosodium glutamate.

3 grams, 5 grams of soy sauce, cooking wine.

5 grams, 10 grams of green onions, 10 grams of ginger, 50 grams of oil.

Method:1Shred the pork, generally 5 cm long, the thinner the better, and shred the green onion and ginger.

2.Put the bottom oil in the wok, add green onion and ginger shreds and fry slightly, after the fragrance comes out, the shredded meat will be prevented from being fried and fried until the shredded meat is fried and discolored, add cooking wine, salt, soy sauce, monosodium glutamate, and fry well before serving.

Ingredients: pork, fresh vegetables and vegetables.

Seasoning: vegetable oil, salt. Essence of chicken.

Green onion, ginger, garlic, soy sauce.

Method:1Pork shredded. When cutting, you should pay attention to the texture of the pork, follow the texture to cut into shreds, put the shredded meat into a bowl, add salt, cooking wine, beat into an egg, stir evenly by hand, this process should be forced, this process is called sizing, you must not forget, wash the vegetables and cut them into sections.

2。When the oil in the pot is hot, put the green onions, ginger and garlic to stir-fry, that is, you can smell the taste of green onions, ginger and garlic, put the shredded meat in, don't forget to put soy sauce at this time, push it away with a frying spoon, don't let the shredded meat stick, wait until the shredded meat is time, put the vegetables in, but don't put too much, stir-fry a few times, put in the seasoning, taste it, it's cooked, and you can get out of the pot.

Ingredients: carrots, fungus, garlic, pork (lean).

Condiments: salad oil, salt.

Method:1Slice the carrots as thin as you can and the pork as well as the pork and set aside.

2.Mix the shredded pork with soy sauce, salt and wine.

4.Add the salad oil to another pot, add the chopped fungus, carrots and garlic in turn, and add the fried shredded pork (3) until fragrant.

5.After stir-frying evenly, add monosodium glutamate and Pixian bean paste.

Then add salt according to personal taste. Remove from the pan.

Note: The taste of this dish and the real fish-flavored shredded pork.

Some are similar, but the appearance and taste are very different, because the shredded meat is cut like sliced meat, the carrot is cut like carrot pieces, and the proportions of the vegetables are relatively out of balance. Hence the name: homemade fish-flavored shredded pork.

Ingredients: Shred the lean meat, put it in a bowl and add a pinch of salt, cooking wine, starch, and egg whites.

Mix well and set aside; Dried fungus is shredded with water (you can also buy cut fungus shreds directly); Shred the green peppers and carrots. a pinch of chopped green onion and minced ginger; Chop a little pickled pepper and set aside; Appropriate amount of salt, monosodium glutamate, sugar, water starch.

Mix soy sauce and vinegar into a sauce and set aside.

Method] Put oil in a pot and boil until it is 7-8 hot, pour in shredded meat, stir;

Add chopped green onion, minced ginger and pickled pepper, add two spoonfuls of Sichuan Pixian bean paste, stir;

When the shredded meat is slightly cooked, add the shredded fungus, shredded carrots and shredded green peppers and stir-fry for a while;

Add the seasoned juice. When the juice is thickened, remove from the pot and serve.

About 10 minutes.

Pork belly as the main ingredient.

200g of excipient oil.

Salt to taste, green pepper to taste.

Chop peppers to taste. Tempeh to taste.

Soy sauce to taste. Garlic to taste.

Ginger to taste. Appropriate steps.

1.Thinly slice the pork belly. Refrigerate the meat in the refrigerator for a while, and it's easiest to slice when it's slightly hard but doesn't have a hard core.

2.Wash the green peppers and cut them into small pieces, cut the garlic into thin slices, and cut the ginger into thin strips. Green peppers should be used sharp peppers, and the taste of such green peppers is spicy, and the taste is very spicy.

3.Add a little oil to the pan and stir-fry the pork belly slices.

4.Stir-fry over low heat until the meat slices are oily and slightly charred. The stir-fried pork belly slices are fragrant but not greasy, and they are tough and chewy.

5.Leave the bottom oil in the pot, add the ginger, garlic slices, and tempeh and stir-fry until fragrant.

6.Pour in the green pepper segments and stir-fry slightly.

7.Pour in 1 2 tablespoons of soy sauce.

8.Pour a little chopped pepper into the pan and pour in the oiled pork belly slices.

9.Pour in an appropriate amount of cooking wine and stir-fry.

10.Add a little refined salt, stir-fry evenly over high heat, and then remove from the pan.

It depends on whether it is fried shredded pork or fried pork slices, and it also depends on the size of the heat, but under normal circumstances, it takes about three minutes to fry shredded pork, and about five minutes to fry shredded pork, and the specific time depends on the actual situation.

The practice of stir-fried meat.

First, the materials. Ingredients: 300 grams of pork.

Excipients: 1 tablespoon soybean soy sauce, 1 2 tablespoons rice wine, 1 small piece of ginger, 1 clove of garlic, 1 tablespoon vegetable oil.

Second, the practice. 1. Cut the pork into small thin slices, about 3 cm long and about cm wide, and slice ginger and garlic for later use.

2. Heat the wok, add an appropriate amount of oil to boil until it is 70% hot, and stir-fry the meat slices on medium heat for about half a minute.

3. Then add the ginger and garlic slices and stir-fry until fragrant.

4. Stir-fry the soy sauce and rice wine over high heat and then get out of the pot.

How long to fry the meat generally depends on the thickness of the cut and the size of the fire (temperature). Generally, it is recommended to cut about 3 mm of fried meat, and fry it for 30 seconds on high heat, and the meat will be fried for a long time (it tastes hard and hard).

Stir-fried meat is a dish, the raw materials are pork belly, salt, sugar, etc., stir-fry evenly to get out of the pot, nutritious, like spicy friends can put a little chili, the taste will be more fragrant.

Precautions for stir-frying meat:

1. It is not advisable to soak the meat in hot water

The muscle tissue and adipose tissue of meat contain a large amount of protein, which can be divided into myolytic protein and myosnoprotein. The freezing point of myolytic protein is 15 16 and it is highly soluble in water. When meat is soaked in hot water, a large amount of myolytic protein is lost.

At the same time, myolytic protein contains organic acid, glutamic acid, and sodium glutamate salt, and losing them will affect the taste of the meat. Therefore, the meat should not be soaked in hot water, but should be quickly rinsed with cool water.

2. Pork should not be overcooked: It stands to reason that the worse the meat is cooked, the more nutritious it is, but this is not true. Because at a temperature of 200 300 °C, amino acids, creatine liver, sugars and harmless compounds in meat food will undergo a chemical reaction to form aromatic amines, which contain 12 compounds, 9 of which are carcinogenic.

Stir-fry shredded pork depends on the heat, if it is fried on low heat, it will take about 5 minutes, if it is a high heat, it will be OK in 3 minutes, mainly to see if there is any discoloration, and it will take about 50 minutes to stew pork ribs.

Add some baking soda to make it more tender, and sauté the shredded meat for five minutes.

Pork belly, peppers, garlic slices.

Method 1: Choose a spicy green pepper and cut it into hob blades, and slice the pork with fat front leg meat separately and garlic.

2. Heat more oil in the pot, add garlic slices, green pepper slices, and fat slices and fry until fragrant, and keep stir-frying until the surface of the green pepper is slightly tiger skin-like. Add the sliced meat, add salt, dark soy sauce, light soy sauce and chicken essence, and stir-fry over high heat.