How many ways to make pot wrapped meat? How many ways to make pot wrapped meat?

The practice of pot-wrapped meat details the cuisine and its efficacy: home-cooked recipes.

Ingredients for making pot-wrapped meat: main ingredients: lean meat, starch.

Teach you how to make pot-wrapped meat, how to make pot-wrapped meat to be delicious 1, the ratio of noodles to starch is 1:1 (don't put eggs in the pot-wrapped meat batter!) Mix the water into a paste, being careful not to over-dry it and not to make it too thin.

2. Slice the lean meat with a knife and pat a little salt with the chicken powder and mix it into the flavor for half an hour. 3. Put oil in the pan, dip the lean meat in the oil, and put the meat with good oil on the plate.

1. A few drops of dark soy sauce (for coloring) sugar, vinegar, tomato paste, shredded green onions, shredded ginger, minced garlic, and starch are adjusted. 2. Leave the bottom oil in the pot, add the adjusted (a few drops of dark soy sauce (for coloring), sugar, vinegar, tomato paste, shredded green onions, ginger, minced garlic, water starch, and adjust well) to the fried meat and continue to stir-fry to make the meat all colored.

The methods of pot-wrapped meat include sweet and sour pot-wrapped meat that is crispy on the outside and tender on the inside, tomato pot-wrapped meat with heavy sauce, and salty pot-wrapped meat with a crispy texture. Taking salty pot wrapped meat as an example, the most important points are hanging batter, re-frying, and adjusting the sauce. Marinate the meat slices with a little salt, cooking wine, and white pepper, hang the paste with potato starch, hang the shape, and serve with the sauce.

Ingredients: 400 grams of tenderloin.

Excipients: half a green onion, half a piece of ginger, half a carrot, 3 coriander, 40 grams of white vinegar, 40 grams of sugar, 1 spoon of cooking wine, a little sesame oil, 2 grams of soy sauce, 2 grams of salt, 2 spoons of water starch, 100 grams of potato starch.

1. Slice the pork loin and make it even.

2. Mix evenly with a little salt, a spoonful of cooking wine and water starch, and marinate for 15 minutes.

3. Evenly dip the pork tenderloin on both sides with a layer of potato starch.

4. Prepare sweet and sour sauce: 40 grams of sugar, 40 grams of white vinegar, 2 grams of soy sauce, a little sesame oil, 2 grams of salt, water starch. Pour together to mix.

5. Remove from the pot and pour oil, heat until seven are ripe, fry the meat slices until golden brown, and fry them twice to keep them crispy!

6. Fry until golden brown, drain the meat slices and remove the oil.

7. Ginger, green onions, and carrots cut into shreds. Chop the parsley into sections!

8. Leave a little base oil in the pot, add shredded green onion and ginger and stir-fry until fragrant.

9. Pour in the sweet and sour sauce and bring to a boil.

10. Quickly add the fried meat slices, carrot shredded coriander and stir-fry well.

11. Turn off the heat and serve!

Notes:

Don't cut the meat too thinly, otherwise the pork will be too hard after frying, and the starch used is preferably potato starch because of its high viscosity.

The meat is sliced and flavored, and the oars are fried in oil, and the sweet and sour sauce can also be hung on the outside.

Ingredients: 500g pork tenderloin, green onion, 100g shredded ginger, 5 tablespoons oil, 1 tablespoon rice vinegar, 30g sugar, 2 teaspoons soy sauce, 2 teaspoons salt, 2 teaspoons cooking wine, appropriate amount of cornstarch, 1 tablespoon water starch.

Method] 1. Cut the pork loin into slices about about centimeters thick, add 1 teaspoon of salt and cooking wine to marinate for a while, and wrap it with cornstarch. Place the sugar and rice vinegar in the same bowl and mix well with the soy sauce, remaining salt and a small amount of water.

2. Put oil in the pot, when it is hot, put the meat slices wrapped in cornstarch into the frying one by one, turn on medium and high heat to burn until eighty percent hot, fry the meat slices until golden brown and remove the oil control for later use.

3. Leave oil in the pot, pour in sweet and sour sauce, water starch and boil over medium low heat until sticky, add green onions, ginger shreds, pour in meat slices, and stir-fry for about half a minute.

400 grams of pork tenderloin, 1 carrot, 3 celery, appropriate amount of oil, 3 grams of salt, 1 teaspoon cooking wine, appropriate amount of starch, 20 grams of tomato sauce, 10 grams of sugar, 2 grams of pepper.

The practice of wrapping meat in a pot.

1.Main and auxiliary ingredients: pork loin, carrots, celery.

2.Shred the ingredients and set aside.

3.Then slice the pork loin.

4.Add a pinch of salt, pepper and cooking wine to the meat slices, grasp well and marinate for 5 minutes5Add starch and a little water, stir well, and hang the starch paste.

6.Boil a pot for 5 into hot oil, add the meat slices and fry them.

7.Fry until the slices are set, remove them.

8.Increase the oil temperature to 7 into heat, put in the meat slices and fry again, fry until the appearance is hard, and remove it for later useLeave the bottom oil in the pot, add tomato sauce, a little water, sugar, and boil over low heat until the sauce is viscous 10Add the spare slices of meat.

11.Add the ingredients: shredded carrots and shredded celery.

12.Stir-fry quickly and evenly.

Cooking skills 1: Fry the meat slices, the first time you can fry until the shape is set, and the second time you fry until the outside is charred and the inside is tender.

2. Salt and pepper should be less when marinating the base.